Application of Lemon and Orange Peels in Meat Products:  Quality and Safety

Ibrahim, Hayam M.; Hassan, Ibrahim M.; Hamed, Ahmed A.

doi:10.20546/ijcmas.2018.704.309

Cited by 28 publications

(28 citation statements)

References 28 publications

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“…HoweverChoi et al (2010) and Fernandez-Gines et al (2004) reported slightly higher protein and ash content in chestnut peel powder added chicken emulsion sausages and lemon albedo added low-fat sausage respectively. Higher fat and moisture retention capacity of treatments might be due to more water and fat binding ability of fibers like lemon albedo Ibrahim et al (2018). also observed increase in moisture and fat retention values of beef patties incorporated with orange and lemon peel due to water and oil holding capacity citrus fibers.…”

mentioning

confidence: 74%

Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties

Chappalwar

Pathak

Goswami

et al. 2021

J. Food Process. Preserv.

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The study was carried out to develop ultra-low-fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating lemon albedo powder as fat replacer at 1.0%, 2.05, 3.0% level to replace 50% vegetable oil in formulation. Emulsion and product pH, emulsion stability, fat and cholesterol decreased significantly (p < .05), however cooking yield, moisture content, fat retention and moisture retention values increased significantly (p < .05) in treatments. All mineral and textural parameters decreased significantly (p < .05) except manganese content. Lightness (L*) values increased significantly (p < .05) with no significant effect on yellowness (b*) and redness (a*) values. All sensory scores decreased significantly (p < .05) except saltiness scores with incorporation of lemon albedo, however there was no significant difference in overall acceptability scores between control and 1% lemon albedo powder. It was concluded that lemon albedo at 1.0% level could be used as an effective fat replacer for development of ultra-low-fat chicken patties. Practical applicationsChicken patty exhibits industrial and economic importance, which is mainly affected by the raw material quality and composition. Patties containing less than 20 g/100 g fat content usually exhibit rubbery texture therefore, higher fat content is necessary to prepare patty without affecting its quality, however product with high fat content may exerts harmful effect on the human health such as obesity and high blood cholesterol levels. Citrus albedo is main by-product of citrus industry which has great potential to be used as fat replacer in meat products along with various antioxidant, medicinal and functional properties. Incorporation of lemon albedo as fat replacer may enhance product's nutritional quality as well as functional properties. How to cite this article: Chappalwar AM, Pathak V, Goswami M, Verma AK, Rajkumar V. Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties.

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confidence: 74%

Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties

Chappalwar

Pathak

Goswami

et al. 2021

J. Food Process. Preserv.

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“…This increase values of TVNB continuously in the freezing period may be due to protein hydrolysis processes by the enzymes and the microbial and the production of total nitrogen volatile compounds and the process of defrosting the patties increase the height ratios, and this is confirmed by Darwish et al (2011) in their study when prepared beef burger and store it for 3 months for periods 0, 2, 4, 6, 8, 10 and 12 weeks. As Ibrahim et al (2018) in his study showed that the values of TVNB increased during the period of storage for 15 days in refrigeration.…”

Section: Total Volatile Nitrogen (Tvn)mentioning

confidence: 84%

Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

Al-Baidhani

Al-Mossawi

2019

Basrah J. Agric. Sci.

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This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods.

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“…By increasing concentration of oils to 1%, pH values decreasing than lower concentration of oils 0.5%. On the other hand, Ibrahim et al (2018) revealed that pH values of raw ground beef (mixed with 1 and 2% orange peel) obviously decreased to be slightly acidic. While, concentration of thyme (1.2%) were significantly low (p<0.05) comparing with control samples after 4 days of storage at refrigeration temperature.…”

Section: Discussionmentioning

confidence: 99%

“…Ibrahim et al (2018), who mentioned that 1% orange peel treatments delayed the microbial growth and extended the shelf life of the beef patty up to 12 days. Salem et al (2010), Elgaafary et al (2016) and Koura-Hanan (2018) recorded the antibacterial effect of thyme oil in refrigerated minced beef as decreasing APC than control sample.…”

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confidence: 99%

Antioxidant, Sensory and Antibacterial activities of some Essential oils in Beef Kofta

Hosny¹,

Amin

Nassif

2020

Benha Veterinary Medical Journal

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This study investigated the antioxidant, antibacterial and sensory effects of lemongrass (Cymbopogon Citrates), orange (Citrus Sinensis) and thyme (Thymus vulgaris) oils at concentrations (0.5 and 1%) on beef Kofta at 4 °C for 10 days storage period. All essential oils used had considerable effects on pH, Thiobarbituric Acid Reactive substance (TBARs) and Total Volatile Basic Nitrogen (TVBN) values as well as aerobic plate count (APC), Coliform count, Staphylococci count and Staphylococcus aureus count. Lemongrass, orange and thyme oils at the two concentrations improved sensory properties of kofta. Lemongrass oil in two concentrations (0.5 and 1%) gave the best results as antibacterial and antioxidant, and also gave good organoleptic properties, but lemongrass oil 0.5% was more accepted. Orange oil at 0.5% showed the lowest results as antibacterial and antioxidant with accepted organoleptic properties. On other hand orange oil 1% is more effective as antibacterial and antioxidant and demonstrated more enhancements of sensory attributes. Thyme oil in the two concentrations (0.5 and 1%) was effective as antibacterial and antioxidant. Thyme oil at concentration 1% had unacceptable organoleptic properties in kofta, only thyme oil 0.5% can be used. So, we suggested that lemongrass oil 0.5%, thyme oil 0.5% and orange oil 1% can be applied to kofta as natural preservatives.

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Application of Lemon and Orange Peels in Meat Products: Quality and Safety

Cited by 28 publications

References 28 publications

Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties

Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties

Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

Antioxidant, Sensory and Antibacterial activities of some Essential oils in Beef Kofta

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