Development and Evaluation of Cost of Production of Instant Chicken Soup Mix Incorporated with Spent Hen Meat Shred

Sarkar, Bijoy; Upadhyay, Santosh Kumar; Gogoi, Protiva; Das, Anubrata; Hazarika, M.; Rahman, Zaharah Abdul

doi:10.5455/ijlr.20190222104555

Cited by 3 publications

(4 citation statements)

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“…The difference in the keeping qualities of the packaging might be because oxygen supports aerobic micro-organisms; thus, the removal of oxygen from the modified atmosphere will extend the microbial shelf life in vacuum packaging when compared to heat sealing. Sarkar et al (2019), found that instant soup mix prepared with spent hen meat shred packed in LDPE pouches stored at ambient temperature has no microbial growth for a storage period of 90 days and the product was acceptable at the end of storage.…”

Section: Resultsmentioning

confidence: 99%

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

Vishakha

Mogra

Mordia

2020

NFS

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Purpose Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product. Design/methodology/approach Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life. Findings Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers. Originality/value Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

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Section: Resultsmentioning

confidence: 99%

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

Vishakha

Mogra

Mordia

2020

NFS

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“…Homemade soup is a time-consuming process, thus spent hens have also been processed into instant soup. The addition of 25% of spent hen meat shred in an instant soup mix provided extra nutrition without impairing the sensory qualities; the soup could be aerobically stored at ambient temperature for a period of up to 90 days (Sarkar et al 2019a , b ). Certain treatments such as shredding, pressure cooking, flavoring, and adding thickening agents can further improve the product quality (Sarkar et al 2019a , b ).…”

Section: Conventional Uses Of Spent Hensmentioning

confidence: 99%

“…The addition of 25% of spent hen meat shred in an instant soup mix provided extra nutrition without impairing the sensory qualities; the soup could be aerobically stored at ambient temperature for a period of up to 90 days (Sarkar et al 2019a , b ). Certain treatments such as shredding, pressure cooking, flavoring, and adding thickening agents can further improve the product quality (Sarkar et al 2019a , b ). Indeed, chicken soup has long been considered as a healthy food which has medicinal effects, being traditionally used to treat colds and upper respiratory infections (Caroline and Schwartz 1975 ; Lipman 2003 ; Rennard et al 2000 ; Saketkhoo et al 1978 ).…”

Section: Conventional Uses Of Spent Hensmentioning

confidence: 99%

“…Consumers’ acceptance of spent hens as foods varies among countries. In some parts of the world like China, spent hens are a regular component of table foods; they can be processed into various products such as chicken soup, snack, and processed meat product in Korea, India, and Thailand, as well as in Brazil (de Souza et al 2011 ; Jin et al 2011 ; Kumar et al 2015 ; Sabikun et al 2021 ; Sarkar et al 2019a , b ; Sorapukdee et al 2016 ). In the western world, however, spent hen is generally not processed or accepted for food use, due to a low meat yield and the unacceptable toughness since its meat has a high content of collagen; the presence of brittle, and tiny bone fragments further adds cost and technical difficulty to industrial meat production.…”

Section: Introductionmentioning

confidence: 99%

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Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Fan

2022

Bioresour. Bioprocess.

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Spent hen are egg-laying hens reaching the end of their laying cycles; billions of spent hens are produced globally each year. Differences in people’s attitudes towards spent hen as foods lead to their different fates among countries. While spent hens are consumed as raw or processed meat products in Asian countries such as China, India, Korea, and Thailand, they are treated as a byproduct or waste, not a food product, in the western society; they are instead disposed by burial, incineration, composting (as fertilizers), or rendering into animal feed and pet food, which either create little market value or cause animal welfare and environmental concerns. Despite being a waste, spent hen is a rich source of animal proteins and lipids, which are suitable starting materials for developing valorized products. This review discussed the conventional uses of spent hens, including food, animal feed, pet food, and compost, and the emerging uses, including biomaterials and functional food ingredients. These recent advances enable more sustainable utilization of spent hen, contributing to alternative solutions to its disposal while yielding residual value to the egg industry. Future research will continue to focus on the conversion of spent hen biomass into value-added products. Graphical abstract

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Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

Kumari,

Kaushik,

Slizyte

et al. 2023

Pol. J. Food Nutr. Sci.

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In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by--product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations.

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Development and Evaluation of Cost of Production of Instant Chicken Soup Mix Incorporated with Spent Hen Meat Shred

Cited by 3 publications

References 0 publications

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product

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