Proximate composition, bio-chemical and microbial quality of pet food prepared from chicken byproducts by incorporating cauliflower wastes

Brindha, N.; Rao, V. Appa

doi:10.31018/jans.v9i2.1270

Cited by 2 publications

(1 citation statement)

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“…Other than their texture, their visual, aroma, and taste need a lot of improvements (especially potato) until they can become a proper meat alternative compared to all of the previously mentioned ingredients. Few available literatures (Femenia et al, 1997;Brindha & Rao, 2017;Aboulfadhl, 2012;El-Anany et al, 2020) rather discuss cauliflower being agents of textural and water/oil binding to improve model food properties due to its high level of pecticpolysaccharide-rich fiber concentrates. This results in enhanced beef burgers and sausages' quality and yield while at the same time acting as an inexpensive fat replacer of chicken skin in nuggets and a delicious source of protein, minerals, antioxidants, and crude fiber with lower fat and calorie.…”

Section: Cauliflower and Potatomentioning

confidence: 99%

Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute

Muliani

Nathania

Jeslin

et al. 2021

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One of the factor-driven global environmental concerns and health issues is excessive meat production and consumption. The popularity of meat substitutes for the benefit of sustainability and well-being has been increasing. This review highlights the health benefits, sustainability, and sensorial properties of plant-based materials as meat substitutes. Each of the materials has its advantages and disadvantages. Mushrooms, mycoprotein, soy, TVP, and seitan have a high potential to become a healthier and more sustainable meat alternative. However, there are some challenges, such as mushrooms' wide variety, mycoprotein production cost, beany and grainy nodes of soy-based products, increased seitan production that negatively impacts the environment, and low protein content of jackfruit. Nuts, cauliflower, potato, and eggplant require significant sensory improvement to mimic meat characteristics despite their environmental advantages. Moreover, their protein content and quality are low. On the other hand, Cottonseed proteins contain toxic gossypol, and research on their sustainability and nutritional value is limited. For legumes and lentils, their processing reduces some nutritional components and their taste and texture from meat. Overall, these fungi and vegetables possess great potential as meat substitutes due to their high nutritive value, workable sensorial properties, and good sustainability compared to conventional meat despite having their challenges to become potential plant-based meat products.

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Section: Cauliflower and Potatomentioning

confidence: 99%