Quality of buffalo meat burger containing legume flours as binders

Modi, V.K.; Mahendrakar, N. S.; Rao, D. Narasimha; Sachindra, N.M.

doi:10.1016/s0309-1740(03)00078-0

Cited by 122 publications

(112 citation statements)

References 18 publications

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“…The slightly higher FFA content in hurdle treated samples on the day of processing could be attributed to the release of more FFA during post package reheating. Similarly, Modi et al (2003) in buffalo meat burgers and Das et al (2006) in goat meat patties reported increase in FFA content with the advancement of refrigerated storage, however, the lower values observed in the present study compared to those reported by others, may be attributed to the presence of hurdles in our product. Hurdle treatment increased the titratable acidity (TA) of the sausages, which could be due to the presence of LA and GDL in their formulation (Table 1).…”

Section: Resultscontrasting

confidence: 66%

“…The results clearly indicate that factors such as low pH and a w , vacuum packaging, post package reheating and potassium sorbate dipping signifi cantly reduced the rate of lipid oxidation in pork sausages during refrigerated storage. Porcella et al (2001) in vacuum packaged chorizos, Modi et al (2003) in buffalo meat burgers and Das et al (2006) in goat meat patties reported a progressive increase in lipid oxidation during refrigerated storage. Tyrosine value, an index of degree of autolytic and bacterial proteolysis occurring in meat and meat products, was signifi cantly higher (p <0.01) for hurdle treated sausages on the day of processing (Table 1).…”

Section: Resultsmentioning

confidence: 98%

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Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010

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Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment signifi cantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30 th day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for signifi cantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

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Section: Resultscontrasting

confidence: 66%

Section: Resultsmentioning

confidence: 98%

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010

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“…Freshly prepared products had low FFA values (as% oleic acid) of 1.2±0.11%, which gradually increased (p≥0.5) to 1.5±0.25% during 6 months of storage. Increase in FFA due to lipase action in food products during storage is well documented and this increase did not increase the rancidity of food products prepared by using spice ingredients, such as pork sausages (Fernandez and Rodriguez 1991;Zalacain et al 1995), buffalo meat burgers (Modi et al 2003), egg loaf (Yashoda et al 2004), and chicken curry (Modi et al 2005). The oxidative rancidity measured by TBA values (mg malonaldehyde/kg sample) also showed an ascending trend (p≥0.05) from the initial values of 2.2±0.28 to 3.3±0.12 during 6 months storage ( Table 2).…”

Section: Resultsmentioning

confidence: 90%

Quality characteristics of dehydrated egg yolk paneer and changes during storage

2011

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A shelf stable, convenience product egg yolk paneer (EYP) was developed by incorporation of optimized quantities of binders, salt, natural antioxidants and egg yolk. Dehydrated EYP was packed in metalised polyester pouches, stored at ambient temperature (27±2°C) for 6 months and sampled periodically for quality evaluation. The protein and fat content of dehydrated EYP was 26.2± 1.75% and 36.1±2.46, respectively. The shelf stability of the product was achieved by keeping a moisture content (5.6±0.50%) and water activity (0.43±0.05) low. An excellent rehydration capacity (64.8±5.39%) was observed in the EYP, whereas, the rehydration ratio of the product was 1:2.7. Changes in Free Fatty Acids, Thiobarbituric acid, textural profile analysis and Hunter colour units (L, a and b) during storage did not affect the quality characteristics of the product. About 38% loss in carotenoid content was recorded during storage of the product. Staphylococcus aureus, E coli, Salmonella and Shigella, however, were not detected in any sample throughout the storage period. Sensory evaluation revealed that rehydrated yolk paneer had excellent texture and was very close to fresh ones (before drying) during storage for 6 months.

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“…The coded samples were subjected to sensory evaluation by 10 in-house trained panelists using a 9-point hedonic scale [6,13] and recorded the mean score of each attribute (colour, flavor, mouthfeel, consistency of the gravy, meat texture and overall acceptability).…”

Section: Sensory Qualitymentioning

confidence: 99%

“…Anon [3] suggested that curry products can be frozen and marketed in polythene pouches. Changes in quality during chilled or frozen storage have been studied in cod and haddock fillets [3], muscle of volador [4], buffalo meat burgers [5], chicken nuggets [6,7] etc.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage

Sunooj¹,

Radhakrishna²

2013

FNS

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RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyethylene pouches and stored at −18˚C ± 2˚C for 6 months. During frozen storage, the free fatty acid (FFA) values were 0.28 -0.46 (as percentage oleic acid) and thiobarbituric acid (TBA) values were 1.68 -2.45 (mg of malonaldehyde/Kg of sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values (43.4 -39.6 N) were also observed. During storage the SPC was found to be decreasing over period of storage (100, 40, 20, <10 respectively). Psychrophiles were within acceptable limit and pathogens were absent. Microbiological data showed that the product was microbiologically safe. The sensory score indicated that the RTE pineapple chicken curry is acceptable after storage at −18˚C ± 2˚C for 6 months.

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Quality of buffalo meat burger containing legume flours as binders

Cited by 122 publications

References 18 publications

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Quality characteristics of dehydrated egg yolk paneer and changes during storage

Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage

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