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Para, Parveez Ahmad
- Optimization of the Basic Formulation and Processing Conditions for the Preparation of Chicken Sausages
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Authors
Affiliations
1 Division of LPT, Arawali Veterinary College, Sikar-332 001, IN
1 Division of LPT, Arawali Veterinary College, Sikar-332 001, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 2 (2015), Pagination: 192-198Abstract
Non meat ingredients play an important role and can improve the appearance, palatability, texture and overall acceptability of meat products. Present study was envisaged to standardize the level of added refined vegetable oil, refined wheat flour and time-temperature combination in order to improve the quality and acceptability of the cooked products. A significant (p<0.05) effect of added refined vegetable oil, refined wheat flour and time-temperature combination was observed in the present study on various sensory attributes of the chicken sausages. The mean sensory score at 7% refined vegetable oil level was significantly lower (p<0.05) than 10% level. Hence, incorporation of 10% refined vegetable oil was taken as optimum in the product. The mean overall acceptability score of the product prepared by the incorporation of refined wheat flour at 3% level was the highest and it also differed significantly from the product prepared with 1.5% refined wheat flour in the formulation. Hence, incorporation of 3% refined wheat flour was taken as optimum in the product. On the basis of various sensory attributes, the cooking temperature-time combination of 145±5°C/30 min was adjudged as optimum for preparation of chicken sausages by oven cooking method.Keywords
Basic Formulation, Sausages, Processing Conditions.References
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- Kumar, CM., Efficacy of different fat replacers on processing quality and storage stability of low-fat pork patties. Ph.D Thesis submitted to I.V.R.I, Deemed Univ., Izatnagar, Bareilly, 2001.
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- Effect of Black Gram Flour on Quality Attributes of Fish Snacks
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Authors
Affiliations
1 Division of Livestock Products Technology, F.V.Sc & A.H, R.S. Pura, SKUAST- Jammu, IN
1 Division of Livestock Products Technology, F.V.Sc & A.H, R.S. Pura, SKUAST- Jammu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 4 (2015), Pagination: 452-459Abstract
Fish snacks were prepared using three different levels of black gram flour viz. 10, 20 and 30% replacing corresponding amount of rice flour in the preparation of fish snacks. The proximate composition, physico-chemical and sensory properties of snacks were analyzed. Amongst the different physico-chemical characteristics, a significant increase (p<0.05) in pH, emulsion stability, cooking yield and moisture content in the product was noticed. Crude protein, ether extract and ash also showed a significant increase (p<0.05) as the level of black gram flour increased. Carbohydrate content of the snacks recorded a linear significant (p<0.05) decrease as the level of black gram flour increased in the treated snacks. Colour and appearance score of the products was significantly (p<0.05) higher at 10% incorporation level although comparable to control. The flavour score of the fish snacks was significantly (p<0.05) higher at 10% incorporation level as compared to 20 and 30% levels although former was comparable to control. Crispiness of the products was least at 30% incorporation level and it also differed significantly as compared to control although the former was comparable with snacks prepared with 20% added black gram flour in the formulation. Texture scores at all levels of black gram flour incorporation were comparable to the control snacks. Overall acceptability was significantly (p<0.05) highest for the snacks prepared with the formulation containing 10% black gram flour as compared to other treated snacks containing higher levels of black gram flour.Keywords
Fish Snacks, Black Gram Flour, Quality Parameters, Sensory Attributes.References
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- Semen, D.L., Moody, W.G., Fox, J.D. and Gay, N. Influence of hot and cold deboning on the palatability, textural and economic traits of restructured beef steaks. J. Fd. Sci., 1987, 52, 879-882, 889.
- Snedecor, G.W. and Cochran, W.G. In: Statistical Methods. 1980, 7th edn., Oxford and IBH Publishing Co, Calcutta.
- Reddy, N.S.P., Reddy, M.S. and Reddy, K.S. Influence of inclusion of non-meat extenders in mutton sausages on its quality. Ind. Fd. Pack., 1999, 53, 20-24.
- Bhat, Z.F. and Pathak, V. Effect of mung bean (Vigna radiate) on quality characteristics of oven roasted chicken seekh kababs. Fleisch wirtschaft Intern., 2009, 6, 58-60.
- Brown, L.M., and Zayas, J.F. Corn germ protein as extender in broiled beef patties. J. Fd. Sci., 1990, 55, 888-892.
- Modi, V.K., Mahendrakar, N.S., Narasimha, D.R. and Sachindra, N.M. Quality of buffalo meat burger containing legume flours as binders. Meat Sci., 2003, 66, 143–14.
- Yadav, D.N., Thakur, N. and Sunooj, K.V. Effect of partially de-oiled peanut meal (DPMF) on the nutritional, textural, organoleptic and physio chemical properties of biscuits. Fd. Nutr. Sci., 2012, 3, 471-476.
- Yu, S.Y. Acceptability of fish crackers (keropok) made from different types of flour. ASEAN Fd. J., 1991, 6, 114-116.
- Kumar, R.R., Sharma, B.D. Efficacy of Barley Flour as Extender in Chicken Patties from spent hen meat. J. App. Animal Res., 2006, 30, 53-55.
- Lee, S.O., Min, J.S., Kim, I.S. and Lee, M. Physical evaluation of popped cereal snacks with spent hen meat. Meat Sci., 2003, 64, 383-390.
- Effect of bajra flour (Pearl millet) on some quality and sensory attributes of chicken nuggets
Abstract Views :305 |
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Authors
Affiliations
1 Department of Livestock Products Technology, Arawali Veterinary College (RUVAS) SIKAR (RAJASTHAN)
1 Department of Livestock Products Technology, Arawali Veterinary College (RUVAS) SIKAR (RAJASTHAN)
Source
The Asian Journal of Animal Science, Vol 10, No 2 (2015), Pagination: 107-114Abstract
The objective of this study was to develop chicken nuggets with the inclusion of bajra flour (BF). The products were assessed for pH, cooking yield (CY), emulsion stability (ES) and sensory properties. Chicken nuggets were prepared with the addition of 0 per cent, 10 per cent and 20 per cent of BF (bajra flour) over and above the quantity of meat. The cooking yield was significantly (p<0.05) higher in the nuggets containing BF. The increased BF level significantly (p<0.05) increased the ES however, the pH of the products increased gradually with level of incorporation and it was significantly higher (P<0.05) at 20 per cent level of incorporation as compared to control, while as the values at 0 and 10 per cent levels were comparable. The scores for colour and appearance and flavour showed a gradual nonsignificant (p>0.05) decreasing trend whereas, the texture, juiciness and overall acceptability scores were significantly (p<0.05) higher at 10 per cent level of incorporation though comparable to control. Hence, chicken nuggets can be made with the addition of BF up to 10 per cent over and above the amount of chicken meat.Keywords
Bajra Flour, Chicken Nuggets, Sensory Attributes.References
- Agte, V.V., Khot, S., Girigosavi, S. T., Paknikar, K.M. and Chiplonkar, S.A. (1999). Comparative performance of pearl millet- and sorghum- based diets vs. wheat- and rice-based diets for trace metal bioavailability. J. Trace Elem. Med. Biol., 13 (4) : 215-219.
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- Bhat, Z.F. and Pathak, V. (2009). Effect of mung bean (Vigna radiata) on quality characteristics of oven roasted chicken seekh kababs. Fleischwirtschaft Internat., 6: 58-60.
- Comer, F.W. (1979). Functionality of fillers in comminuted meat products. Can. Inst. J. Food Sci. Technol., 12: 157-165.
- Dawkins, N.L., Phelps, O., McMillin, K.W. and Forrester, I.T. (1999). Composition and physico-chemical properties of chevon patties containing oat bran. J. Food Sci., 64: 597-600.
- De, Shazo R.D. , Bigler, S. and Skipworth, L.B. (2013). The autopsy of chicken nuggets reads ‘Chicken Little’ American J. Med., 126 (11): 1018-1019.
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- Ejeta, G., Hassen, M.M. and Mertz, E.T. (1987).In vitro digestibility and amino acid composition of pearl millet (Pennisetum typhoides) and other cereals. Proc. Naternat. Acad. Sci., 84 : 6016-6019.
- Huang-Jen-Chieh, Zayas, J.F and Bowers, J. (1996). Functional properties of sorghum flour as an extender in ground beef patties. IFT Annual Meeting: Book of abstracts, 1082-1236, 63-64pp.
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- Kodkany, B.S., Bellad, R.M., Mahantshetti, N.S., Westcott, J.E., Krebs, N.F., Kemp, J.F. and Hambidge, K.M. (2013). Biofortification of pearl millet with iron and zinc in a randomized controlled trial increases absorption of these minerals above physiologic requirements in young children. J. Nutr., 143 (9) : 1489-1493.
- Kumar, R.R. and Sharma, B.D. (2006). Efficacy of barley flour as extender in chicken patties from spent hen meat. J. Appl. Anim. Res., 30 : 53- 55.
- Lukman, I., Huda, N. and Dan, N. Ismail (2009). Physico-chemical and sensory properties of commercial chicken nuggets. As. J. Food Ag-Ind., 2 (2) : 171-180.
- Murgia, I., Arosio, P., Tarantino, D. and Soave. C. (2012). Biofortification for combating ‘hidden hunger’ for iron. Trends Plant Sci., 17(1) : 47-55.
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- Padda, G.S., Sharma, N. and Bisht, G.S. (1989). Effect of some vegetative extenders on organoleptic and physico-chemical properties of goat meat balls. Indian J. Meat Sci. Technol., 2: 116-122.
- Pinero, M.P., Parra, K., Huerta-Leidenz, N., Arenas, D.E., Moreno, L., Ferrer, M., Araujo, S. and Barboza, Y. (2008). Effect of oat’s soluble fibre (ß-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci., 80: 675-680.
- Prabhakara, R.K. and Janardhana, R.B. (2000). Effect of binders and precooking meat on quality of chicken loaves. J. Food Sci. Technol., 37(5): 551-553.
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- Studies on Development of Curd by Using Lemon Juice as Starter Culture
Abstract Views :254 |
PDF Views:1
Authors
Asif Ahmad Bhat
1,
Sanjay Choudhary
2,
Abrar Ahmed
3,
Parveez Ahmad Para
1,
Muneer Ahmad Dar
4,
Javid Farooq
5,
Yamini Choudhary
2,
Neha Sharma
6,
Subha Ganguly
7
Affiliations
1 Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
2 M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
3 Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
4 Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
5 Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
6 Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
7 Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
1 Department of Livestock Products Technology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
2 M.J.F. College of Veterinary and Animal Sciences, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
3 Department of Veterinary Gynaecology and Obstetrics, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
4 Department of Veterinary Pharmacology and Toxicology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
5 Division of Animal Nutrition, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-Jammu), N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
6 Department of Veterinary Surgery and Radiology, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
7 Department of Veterinary Microbiology, Arawali Veterinary College, N.H. – 11 Jaipur Road, V.P.O. Bajor, Dist. Sikar, Pin - 332 001, Rajasthan, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 1 (2016), Pagination: 105-110Abstract
The present study was conducted to appraise the possibility of utilisation of lemon juice as a starter culture for the development of lemon juice fermented curd and optimize its level to be incorporated as starter culture for the preparation of curd. To select a lemon juice starter culture at its optimum desirable level, three different levels viz., 2.5, 5 and 7.5% along with control of commercial starter culture were used to prepare curd. Among different treatments, 5% level of lemon juice was adjudged optimum for the preparation of lemon juice fermented curd and imparted beneficial effects on sensory, physicochemical and microbiological properties of curd.Keywords
Curd, Starter Culture, Lemon Juice, Microbiological Properties.References
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- Snedecor, G.W. and Cochran, W.G. Statistical Methods, 7th Edition. Oxford and IBH Publishing Company, Calcutta. 1980.
- SLSI Standards for curd (SLS : 824 part 2: 1988, Amendment 1992).
- Liyanage, L.H., Weerathilake, W.A.D.V., Senanayake, M.R.D.M. and Panagoda, G.J.Development of starter culture with dried Malabar tamarind (Garcinia gummi-gutta) fruits for buffalo milk curd, Int. J. Sci. Res. Publ., 2014, 4, 141-145.
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- Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)
Abstract Views :272 |
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Authors
Affiliations
1 Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, IN
2 Department of Livestock Products Technology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
1 Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir (J&K), 190 006, IN
2 Department of Livestock Products Technology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
3 Department of Veterinary Microbiology, Arawali Veterinary College, (Affiliated with Rajasthan University of Veterinary and Animal Sciences, Bikaner), Sikar-332 001, Rajasthan, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 4 (2016), Pagination: 459-467Abstract
The processing and cooking of meat, during meat product preparation, affects the DNA quality and its concentration during DNA isolation. In this study, the effect of processing and cooking, during Rista preparation, on meat speciation of beef and buffalo meat in mutton Rista was studied. The study material involved three types of meat i.e. unprocessed meat, Rista emulsion and the final cooked Rista product. In each type of meat, pure meat samples of mutton, beef and buffalo meat were studied along with the adulterated mutton sample having 10% beef and 10% buffalo meat adulteration level. The meat samples were subjected to mtDNA isolation and multiplex PCR analysis. The results of this study showed that processing and cooking decreases the concentration of extracted DNAs but does not affect the detection of beef and buffalo meat in adulterated mutton Rista (unprocessed, processed and cooked) at 10% level of adulteration.Keywords
Adulteration, DNA, PCR, Rista.References
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