Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry

Narayan, Raj; Mendiratta, S. K.; Mane, B. G.

doi:10.1007/s13197-013-1023-x

Cited by 5 publications

(4 citation statements)

References 17 publications

(27 reference statements)

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“…However, prolonged cooking results in production of cook-outs or cooking loss and damages the sensory and nutritional qualities of meat (Guerrero et al, 2013;Webb et al, 2005;Lamri et al, 2023a). Narayan et al (2015) studied the effects of pressure-cooking, marination with citric acid and cucumis powder spray on quality attributes of goat meat curry. Significant differences were observed in protein and collagen content of meat cooked under pressure cooking as compared to other treatments and control.…”

Section: Cookingmentioning

confidence: 99%

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Gagaoua,

Alessandroni,

Das

et al. 2023

Meat Technology

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Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high-quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as production systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre-slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high-quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry.

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Section: Cookingmentioning

confidence: 99%

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Gagaoua,

Alessandroni,

Das

et al. 2023

Meat Technology

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“…The widespread usage of OAs as food decontaminants has been practiced from very early times (Mani-Lopez et al 2012). These are non-volatile compounds used in variable quantities in various foods and beverages with undeniable contribution in maintaining taste and quality of the product (Scherer et al 2012;Narayan et al 2015). Citric acid is the most frequently used OA accompanied by ascorbic, malic, oxalic, succinic and tartaric acid.…”

Section: Introductionmentioning

confidence: 99%

“…Apart from their contribution in enhancing organoleptic properties these compounds have extensive usage in food and beverage processing as pH adjusting agents, flavourings and accidulants (Smulders and Greer 1998;Ali et al 2015;Narayan et al 2015). Citrus fruits also contain wide range of health beneficial phytochemicals (Sdiri et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Rapid screening and quantification of major organic acids in citrus fruits and their bioactivity studies

et al. 2018

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Organic acids (OAs) are small non-volatile molecules with widespread usage in processed foods, feeds and instant beverages. The prime aim of this study was to explore major OAs in local citrus fruits (, ,, ,, ) and assessment of their bioactivities. A RP-HPLC-DAD method was developed using buffer free solvent system for rapid detection and quantification of major OAs from citrus fruits and derived products. Method validation studies showed good linear calibration curve (0.985-0.998) for all OAs. The values of %RSD ranged between 0.0001-1.129 and 0.142-1.941 for interday and intraday variability respectively. The limit of detection and limit of quantification values for different OAs were ranged between 1.5-12 and 5-40 µg mL. The juice of above mentioned citrus fruit cultivars were assessed for OAs, total phenolics, free radical scavenging antioxidants and their antimicrobial potential against selected bacterial and fungal strains. The results showed variable contents of phenolics [0.28 ± 0.001-1.17 ± 0.014 mg (GAE) mL] and antioxidant compounds (1.26 ± 0.009-2.84 ± 0.006 mg of trolox equivalents mL) in all juice samples besides significant antifungal activity against and strains. However, in case of antibacterial activity, only showed inhibitory effects against selected strains. It was found that citrus fruits have immense potential for their utilization as economic source of natural OAs and development of value added products, beverages and bio-preservatives.

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“…In Bulgaria significant part from livestock belongs to sheep population. Meat from these animals contains larger amount of cross-linked collagen and is usually tough [2]. It is known that the meat tenderness is one of the most important factors affecting the meat consumers satisfaction [3].…”

Section: Introductionmentioning

confidence: 99%

Quality, Microstructure, and Technological Properties ofSheepMeat Marinated in Three Different Ways

Vlahova-Vangelova

Dragoev

Balev

et al. 2017

Journal of Food Quality

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The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longissimus dorsi). Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2%) and antioxidant effect of polyphosphates (2%) in marinated sheep.

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Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry

Cited by 5 publications

References 17 publications

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Rapid screening and quantification of major organic acids in citrus fruits and their bioactivity studies

Quality, Microstructure, and Technological Properties ofSheepMeat Marinated in Three Different Ways

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