ObjectiveEffect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated.MethodsWB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage.ResultsSensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control.ConclusionThe results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.
Purpose – The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing. Design/methodology/approach – Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature. Findings – Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages. Practical implications – Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level. Originality/value – The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food.
This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.
Department of Medicine of our facility. All cases were subjected to complete ocular examination after taking demographic and medical history. Diabetic Retinopathy was graded as per ETDRS categories. Biochemical investigations like serum creatinine, serum urea, urine microalbumin levels, Blood sugar (fasting/post prandial), HbA1c were done. RESULTS: Out of 444 cases, Male to female ratio was 0.88: 1, where majority (54.73%) were aged between 41-60 years. 246 patients who did not suffer from retinopathy were grouped as Group I, while the rest of 198 patients having retinopathy were categorized as Group II. This was further divided into IIA suffering from Very mild to moderate NPDR (58.59%), IIB suffering from Severe to very severe NPDR (29.29%), and those suffering from Proliferative diabetic retinopathy were grouped as IIC (12.12%).A statistical significant association with severity of diabetic retinopathy and duaration of diabetes was observed. A statistically significant association between severity of diabetic retinopathy and HbA1c values was found (p < 0.001). A statistically significant association between grade of microalbuminuria and severity of diabetic retinopathy was observed (p < 0.001). On trivariate analysis of severity of diabetic retinopathy, HbA1C level and microalbuminuria grade, a statistically significant difference in prevalence of diabetic retinopathy in different HbA1c levels with microalbuminuria Grade 0 was found (p < 0.001). The difference in proportion of patients suffering from very mild to moderate diabrtic retinopathy with duration of diabetes was found to be statistically significant (p < 0.001) in grade I microalbuminuria. Difference in proportion of patients suffering from diabetic retinopathy with duration of diabetes was found to be statistically significant in grade II microalbuminuria (p < 0.001). In grade III microalbuminuria, this difference was not found to be statistically significant (p = 0.093). CONCLUSION: Microalbuminuria poses a risk for diabetic retinopathy which is affected by duration of diabetes and level of glycemic control. Microalbuminuria of higher grades is a strong predictor for occurrence and severity of diabetic retinopathy.
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