A study on pork sausage incorporated with olive oil, dried apple pulp powder and pomegranate seed powder

Debnath, Keshab; Hazarika, Pragati; Das, Hemen; Chaudhary, J.L.; Das, Anannya; Kumar, Sandeep; Rahaman, Saifur; Nath, Santanu

doi:10.22271/j.ento.2020.v8.i5ac.7793

Cited by 1 publication

(2 citation statements)

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“…The increase in TBARs values during storage could be explained by the oxidation of meat lipid. These results agreed with the findings of Debnath et al (2020) in pork sausage and Naveena et al (2008) in cooked chicken patties, Devatkal and Naveena (2010) in goat meat. Uçak (2020) found that oxidative changes were delayed and shelf life increased 9 d in fish burgers enriched with pomegranate seed extract.…”

Section: Lipid Oxidationsupporting

confidence: 91%

“…Incorporating with PSP at levels of 3% and 5% decreased moisture content of emulsion samples. Debnath et al (2020) and Ebrahiem et al (2020) also recorded similar findings in cooked sausages. Moisture, protein, fat, and ash contents of cooked emulsions changed from 65.04% to 67.84%, from 18.03% to 19.04%, from 6.84% to 7.88%, and from 2.06% to 2.82% respectively.…”

Section: Chemical Composition and Phmentioning

confidence: 57%

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The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

Serdaroğlu

Yüncü

Kavuşan

et al. 2021

Turkish JAF Sci.Tech.

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This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts of PSP were compared with the control group prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5% sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holding capacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide values of the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powder in emulsion formulation resulted a decrease in b* and a* values. At the same time, with the addition of pomegranate seed powder, there was no difference in the protein values of the raw samples and the moisture, ash and pH values of the cooked samples. It was also observed that pH values, water holding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP. Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 d compared to the control group.

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Section: Lipid Oxidationsupporting

confidence: 91%

Section: Chemical Composition and Phmentioning

confidence: 57%