Purpose – The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and dietary fibre for the development of functional mutton patties. Antioxidants are the first line of defence against the oxidative damage to body’s macromolecules resulting in pathogenesis of various diseases including cancers and cardiovascular diseases. The supply of antioxidants from vegetative sources along with different meat products may serve as an excellent alternative for the synthetic antioxidants which may have harmful effects. Design/methodology/approach – Cabbage powder was prepared and evaluated for antioxidant potential and total dietary fibre content. Cabbage powder was incorporated at three different levels in mutton patties formulation; optimum level was selected on the basis of sensory analysis. The developed product was evaluated for detailed profile and storage stability under aerobic and vacuum packaging. Findings – Cabbage powder may serve as a good source of natural antioxidant and dietary fibre for the development of functional mutton patties. On the basis of sensory scores, optimum incorporation level of cabbage powder was adjudged as 6 per cent. The functional mutton patties had very good storage life under refrigeration. Research limitations/implications – Future research may stress on identifying the specific compounds with antioxidant effect and their metabolism inside the body. Practical implications – This paper may popularize the cabbage powder as a source of natural antioxidant and dietary fibre in different food products. Originality/value – Development of functional mutton patties incorporated with cabbage powder having oxidative stability, good nutritive, sensory, textural, and colour properties.

The storage quality and shelf life of chicken patties prepared from spent hen meat with replacement of lean at preoptimized levels of three unconventional nonmeat extenders (1:1 hydration), namely 5% sorghum flour, 10% barley flour and 5% pressed rice flour along with the control group, were subjected to test. The samples from vacuum‐packaged, refrigerated stored (4 ± 1C) product were analyzed on a weekly interval for 42 days for different physicochemical, microbiological and sensory parameters. The pH, extract release volume as well as thiobarbituric acid‐reactive substances value being comparable to its day 0 value in early stage decreased significantly (P < 0.05) on subsequent storage without any noticeable defects even on day 42. The total plate, psychrophiles, anaerobes and lactic acid bacteria count increased significantly (P < 0.05) at subsequent storage interval after their detection on days 0, 28, 28 and 35 days, respectively, but all these counts remained within the permissible limits even at the end of storage period. The scores of all treatment groups for appearance, juiciness and texture with exception of control were comparable throughout the storage period, while the flavor and overall acceptability scores were comparable up to day 28 only for most of the treatment groups followed by a significant decline (P < 0.05) subsequently. The patties with 10% extension with barley flour had comparatively better stability and sensory scores throughout the storage period. These findings indicated that chicken patties extended with sorghum (5%), barley (10%) and pressed rice (5%) flour were acceptable in terms of physicochemical, microbiological and sensory qualities during 42 days of refrigerated storage (4 ± 1C) under vacuum packaging.

No abstract

Purpose Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets. Design/methodology/approach Mutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product. Findings There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability. Originality/value The research work is original.

Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared with control patties containing 20% fat. The moisture content of raw and cooked LFGPP were significantly (p<0.05) higher than control patties because of greater amount of added water in the formulation. The cooking yield, moisture and fat retention also increased linearly in different treatments of LFGPP. The dimensional parameters such as gain in height, decrease in diameter and shrinkage were significantly (p<0.05) lower in LFGPP in comparison to control. Amongst the sensory attributes, flavour showed a declining trend with the increase in concentration of SA in LFGPP. However, low-fat patties with 0.1% SA rated similar to high-fat control. The lipid profile revealed 49.78 and 43.22% decrease in total lipids and cholesterol content respectively, compared to control. The calorie content was reduced significantly (p<0.05) in LFGPP. The texture profile of LFGPP with 0.1% SA was similar to that of high-fat control. The LFGPP remained stable without any appreciable loss of physico-chemical, microbiological and organoleptic quality during refrigerated storage (4±1°C) for 21 and 35 days in aerobic and vacuum packaging respectively.