Meat Based Functional Foods

Ravani, Amee; Sharma, Harsh P.

doi:10.1002/9781119776345.ch7

Cited by 7 publications

(5 citation statements)

References 134 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Shrinkage may also be caused by a lack of fluid in the product. Utilizing plant‐based protein derivatives can help to lessen the moisture loss that takes place when cooking (Aslinah et al., 2018 ; Ravani & Sharma, 2022 ). Different non‐meat additives have been used in processed meat products.…”

Section: Introductionmentioning

confidence: 99%

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

View full text Add to dashboard Cite

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…The first strategy for the development of FMP is based on the addition of new ingredients, thereby enriching meat products with nutritional value and bioactive compounds (Ruiz-Capillas and Herrero, 2021;Khajavi et al, 2020;Bhat and Bhat, 2011). Consumers are able to choose from a wide variety of FMP with added ingredients and the most preferred are FMP with the addition of omega 3 and omega 6 fatty acids, fish oil, FMP with the addition of fiber, FMP with the addition of natural extracts with vitamin E, FMP with probiotics and prebiotics, as well as FMP with increased antioxidant content (Verma et al, 2009;Pogorzelska-Nowicka et al, 2018;Munekata et al, 2022;Das et al, 2020;Ravani and Sharma, 2022;Bharti et al, 2015). According to Kumar et al (2013), it is possible to improve the functional value of meat products by adding vegetable proteins, whey proteins, garlic, sage, minerals, herbs and spices.…”

Section: Introductionmentioning

confidence: 99%

“…The second strategy for developing FMP involves reducing or eliminating unhealthy ingredients, which may be replaced by healthier alternatives (Ruiz-Capillas and Herrero, 2021;Khajavi et al, 2020;Bhat and Bhat, 2011). In order to eliminate the risk of diseases, consumers prefer products with reduced (Zhang et al, 2010;Verma et al, 2009;Ravani and Sharma, 2022;Bharti et al, 2015;Abzhanova et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Functional meat products: Examining attitudes and preferences of Slovak consumers

PREDANÓCYOVÁ,

KUBICOVÁ,

PINDEŠOVÁ

2023

JCEA

View full text Add to dashboard Cite

Current trends in the food market are influenced not only by the consequences of the COVID-19 pandemic but also by healthy lifestyles and sustainability. Therefore, functional meat products (FMP) are moving to food groups that could be more consumed due to their health benefits. The aim of the paper is to point out the attitude of Slovak consumers towards FMP consumption and to identify factors and reasons for consumption. The research is based on data obtained by conducting a questionnaire survey in Slovakia (n=1,138 respondents). By using statistical methods, consumer attitudes, preferences and reasons for FMP consumption were identified. The results showed that approximately 50% of consumers are regular consumers of FMP. Majority of consumers prefer fish, products with the addition of fish oil, omega 3 and 6 fatty acids, fiber and vitamins. Fat content is the most important factor related to the composition of FMP during the purchase process. The key reasons for consumption are to support their health and to eliminate the risk of developing different diseases. For the favorable development of the market with FMP, it is necessary to inform consumers about the importance of FMP consumption. The results of the consumer study can be a suitable basis for experts and researchers in the field of public health and can be used by producers of meat products for the development and production of new FMP based on consumer requirements and improvement of their marketing strategies.

show abstract

“…Increasing consumer awareness of food quality, production trends, the relationship between diet and health, and lack of time are the most common reasons for introducing new, more nutritional products to the market, as well as easy-to-prepare meat products [ 1 , 2 , 3 ]. The addition of natural bioactive compounds to meat products is nowadays a popular trend in meat processing [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…The enrichment of products is based on the introduction of natural non-meat ingredients into meat products, in order to increase the nutritional and health value of the product or to improve the product in terms of the content of a given ingredient. The most common natural ingredients are plant proteins, fiber, vitamins, and minerals, as well as herbs and seeds of plants rich in bioactive ingredients with proven health-promoting properties [ 3 , 5 , 6 ]. The health values of meat products can also be improved by using probiotics, reducing calorific value or cholesterol levels, as well as removing non-nutrients [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Augustyńska-Prejsnar

Topczewska

Ormian

et al. 2022

Foods

View full text Add to dashboard Cite

The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.

show abstract

Meat Based Functional Foods

Cited by 7 publications

References 134 publications

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Functional meat products: Examining attitudes and preferences of Slovak consumers

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Contact Info

Product

Resources

About