Shelf Life Evaluation of Chicken Meat Nuggets Incorporated with Gooseberry (Pulp and Seed Coat) Powder as Natural Preservatives at Refrigerated Storage (4±1°C)

Manigiri, Goswami Mayank; Prajapati, Bhavesh; Solanki, Bhoomi; Shishir, Nalwaya; Shendurse, A.M.

doi:10.5455/ijlr.20181128065146

Cited by 7 publications

(9 citation statements)

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“…High crude fiber content can be attributed to high crude fiber in banana peel powder (16.66%). These findings are in line with Manigiri et al (2019) who noted a significant increase in chicken nuggets incorporated with gooseberry seed coat powder. El-Nashi et al (2015) observed an increase in carbohydrates in beef sausages prepared with pomegranate peel powder.…”

Section: Discussionsupporting

confidence: 91%

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Supplementation of banana peel powder for the development of functional broiler nuggets

Akram

Mustafa

Ilyas

et al. 2022

PeerJ

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Banana peel powder is considered one of the most nutritive and effective waste product to be utilized as a functional additive in the food industry. This study aimed to determine the impact of banana peel powder at concentrations of 2%, 4%, and 6% on the nutritional composition, physicochemical parameters, antioxidant potential, cooking properties, microbial count, and organoleptic properties of functional nuggets during storage at refrigeration temperature for 21 days. Results showed a significant increase in nutritional content including ash and crude fiber ranging from 2.52 ± 0.017% to 6.45 ± 0.01% and 0.51 ± 0.01% to 2.13 ± 0.01%, respectively, whereas a significant decrease was observed in crude protein and crude fat ranging from 13.71 ± 0.02% to 8.92 ± 0.02% and 9.25 ± 0.02% to 4.51 ± 0.01%, respectively. The incorporation of banana peel powder significantly improved the Water Holding Capacity from 5.17% to 8.37%, cooking yield from 83.20 ± 0.20% to 87.73 ± 0.16% and cooking loss from 20.19 ± 0.290% to 13.98 ± 0.15%. Antioxidant potential was significantly improved as TPC of functional nuggets increased ranging from 3.73 ± 0.02 mg GAE/g to 8.53 ± 0.02 mg GAE/g while a decrease in TBARS (0.18 ± 0.02 mg malonaldehyde/kg to 0.14 ± 0.02 mg malonaldehyde/kg) was observed. Furthermore, functional broiler nuggets depicted a significantly reduced total plate count (3.06–4.20 × 105 CFU/g) than control, which is likely due to high amounts of phenolic compounds in BPP. Broiler nuggets supplemented with 2% BPP (T1) received the greatest sensory scores in terms of flavour, tenderness, and juiciness. Results of current study revealed the potential of BPP to be utilized as an effective natural source of fibre supplementation in food products along with enhanced antioxidant and anti-microbial properties.

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Section: Discussionsupporting

confidence: 91%

“…The sample (5 g) was centrifuged at 5 °C for 15 min. The pH of the samples was determined using a pH meter (pH meter S400 basic, Mettler-Toledo, Columbus, OH, USA) according to Manigiri et al (2019) . Analyses of all the samples were performed in triplicates on days 0, 7, 14, and 21.…”

Section: Methodsmentioning

confidence: 99%

Supplementation of banana peel powder for the development of functional broiler nuggets

Akram

Mustafa

Ilyas

et al. 2022

PeerJ

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“…It was observed that the sensory attributes of nuggets meat samples were significant during cold storage. However nuggets incorporated with GPP and GSCP had better shelf life and are highly acceptable than control [ 92 ].…”

Section: Resultsmentioning

confidence: 99%

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

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A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

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“…pH meter Inolab pH 720, WTW 82362 was cast-off to examine the pH of the final product. Evaluation of the pH of samples was complete (22).…”

Section: Determination Of Phmentioning

confidence: 99%

Development of Aloe Vera Based Functional Drink

Tariq,

Ali,

Batool

et al. 2023

IJPIHS

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Background: Aloe vera (Aloe barbadensis miller) is composed of minerals, vitamins, polysaccharides, enzymes, phenolic compounds, amino acids, and antioxidants which provide numerous health benefits such as anti-inflammatory, antibacterial and antiviral. Grapes (Vitis vinifera) are high in polyphenols has a substantial impact on preventing cancer and heart disorders. In the beverage sector, recent work is based on the combination of functional ingredients. Aloe vera and grapes drinks are highly nutritious functional drinks that prevent different diseases. Objectives: This study investigated how Aloe vera juice improved the nutritional profile of grape juice and its sensory properties. Several parameters of the functional drink were investigated, including its physiological characteristics, oxidative stability, microbial load, and organoleptic properties. Methodology: Statistix 8.1 was used for the application of statistics, Tukey HSD Post Hoc analysis, and Two-way ANOVA was utilized for the inspection of data obtained after analysis. Different concentrations of grape juice and Aloe vera were mixed to prepare the functional beverage which is stored at 4oC temperature for 28 days. Results: the study outcomes revealed significantly improved effects in microbial analysis; maximum load of 7.68 ± 0.19, and non-significantly increasing effects were observed in titratable acidity (0.9900±0.01), ash content (0.223±0.01), dissolved solids (0.1450±0.001), and total solids (3.90±0.1) and non-significantly decreasing effects were observed in pH, total flavonoid content, and viscosity. Conclusions: Functional drink contained more nutrients when grapes and Aloe vera were combined. Among the treatments evaluated, treatment T3 with 60 percent grape juice and 40 percent Aloe vera juice produced the best sensory results.

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Shelf Life Evaluation of Chicken Meat Nuggets Incorporated with Gooseberry (Pulp and Seed Coat) Powder as Natural Preservatives at Refrigerated Storage (4±1°C)

Cited by 7 publications

References 0 publications

Supplementation of banana peel powder for the development of functional broiler nuggets

Supplementation of banana peel powder for the development of functional broiler nuggets

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Development of Aloe Vera Based Functional Drink

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