Quality Characteristics and Storage Stability of Functional Mutton Patties Incorporated with Red Kidney Bean Powder

Malav, Om Prakash; Sharma, B. D.; Kumar, R. R.; Talukder, Suman; Ahmed, Sharique; Irshad, A.

doi:10.5958/0973-9718.2016.00024.6

Cited by 5 publications

(11 citation statements)

References 9 publications

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“…A similar trend was also observed in emulsion stability values. Malav et al [53] reported that there was an increasing trend in emulsion stability with increase in levels of red kidney bean powder. The emulsion stability and cooking yield increased on incorporation of dietary fibre extracted from rice bran at different levels in meat batters [54].…”

Section: Resultsmentioning

confidence: 99%

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Madane

Das

Pateiro

et al. 2019

Foods

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The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with 1% MF) and T2 (2% MF)—were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4°C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capacity. MF contained high protein (17.87 ± 0.28 dry matter), dietary fibre (36.14 ± 0.77 dry matter) and total phenolics (18.34 ± 1.16 to 19.49 ± 1.35 mg gallic acid equivalent (GAE)/g dry matter) content. The treated nuggets (T1 and T2) had significantly enhanced cooking yield, emulsion stability, ash, protein, total phenolics and dietary fibre compared to control. Incorporation of MF extract at 2% not only significantly reduced the redness/increased the lightness, but also decreased the hardness, gumminess and chewiness of the product compared to control. Moreover, the addition of MF extract significantly improved the oxidative stability and odour scores by reducing lipid oxidation during storage time. Sensory attributes of nuggets were not affected by the addition of MF extract and the products remained stable and acceptable even on 15th day of storage. These results showed that MF extract could be considered as an effective natural functional ingredient for quality improvement and reducing lipid oxidation in cooked chicken nuggets.

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Section: Resultsmentioning

confidence: 99%

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Madane

Das

Pateiro

et al. 2019

Foods

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“…These results were also supported by the Arshad et al [ 32 ]. Malav et al [ 47 ] speculated that the decrease in shear force value observed in mutton patties enriched with antioxidant was due to the reduction in compactness because of the higher moisture content and aeration that lowers the shear force. The shear force value increased during storage because of the myofibrillar protein oxidation and the resultant increase in cross-linking and aggregation in meat [ 48 , 49 ].…”

Section: Resultsmentioning

confidence: 99%

Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

et al. 2017

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BackgroundCurrent day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets.MethodsSix types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO).ResultsThe diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants.ConclusionIt is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.

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“…According to the previous studies, polyphenols and flavonoids compounds were main antioxidant compounds presenting in kidney bean ( P. vulgaris L.), containing free and bound forms (Cardador-Martínez, Loarca-Piña & Oomah, 2002; Malav et al, 2016). Meanwhile, as one kind of black coat bean, a high accumulation of anthocyanins relating to antioxidant activity would be found in the epidermis palisade layer, and was up to 13,955 (mg CGE/kg) (Žilić et al, 2013).…”

Section: Discussionmentioning

confidence: 98%

“…Taking into account the nutritional and economical aspects of black kidney beans, fortifying varied bean powders appears to be promising for the production of health food (Lee, Hung & Chou, 2008). Conventional milling methods have generally been used in the pulverization and research of kidney bean (Anton, Fulcher & Arntfield, 2009; Malav et al, 2016). However, until now, systematic studies on superfine kidney bean powder are still limited.…”

Section: Discussionmentioning

confidence: 99%

“…Recently, due to the nutritional and economical values, kidney bean powders have been employed as a food ingredient in the manufacture of value-added products (Anton, Fulcher & Arntfield, 2009; Malav et al, 2016); however, the properties of black kidney bean powder (BKBP) have not been well documented to date. As a necessary process, controlling the particle size in the grinding process is of importance, as it will influence powder behaviors during storage, handling, and processing (Lee & Yoon, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effects of particle size on physicochemical and functional properties of superfine black kidney bean (Phaseolus vulgaris L.) powder

Sun

Zhang

et al. 2019

PeerJ

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Black kidney bean (Phaseolus vulgaris L.) powder (BKBP) with particle sizes of 250–180, 180–125, 125–75, 75–38, and <38 μm was prepared by using coarse and eccentric vibratory milling, respectively. Physicochemical properties, cholesterol adsorption, and antioxidant activities of powders were investigated. Size and scanning electron microscopy analyses showed that particle size of BKBP could be effectively decreased after the superfine grinding treatment, and the specific surface area was increased. Flow properties, hydration properties, thermal stability, and cholesterol adsorption efficiency significantly improved with the reducing of particle size. The superfine powder with sizes of 75–38 or <38 μm exhibited higher antioxidant activity via 2,2-diphenyl-1-picryhydrazyl, hydroxyl radical-scavenging, and ferrous ion-chelating assays. The results indicated that the BKBP with a size of <38 μm could serve as a better potential biological resource for food additives, and could be applied for the development of low-cholesterol products.

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Quality Characteristics and Storage Stability of Functional Mutton Patties Incorporated with Red Kidney Bean Powder

Cited by 5 publications

References 9 publications

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

Effects of particle size on physicochemical and functional properties of superfine black kidney bean (Phaseolus vulgaris L.) powder

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