Effect of Skimmed Milk Powder Incorporation on the Physico-chemical and Sensory Characteristics of Restructured Buffalo Meat Blocks

Kumar, Sunil; Sharma, B. D.

doi:10.1080/09712119.2003.9706424

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…2. [16] studied that the pH decreased with the increased in titratable acidity, contrary to this no such interaction was observed in the present study. Prajapat et al (2018) [21] prepared spice incorporated camel and goat milk paneer.…”

Section: Ph Content Of Paneercontrasting

confidence: 99%

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Physico-chemical properties of Paneer prepared from blends of raw turmeric extract and buffalo milk

Khobragade¹,

Padghan²,

Thombre³

et al. 2020

Int. J. Chem. Stud.

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Turmeric is a spice that has received much interest from both the medical/scientific worlds as well as from the culinary world. Turmeric has nutritional and health benefits of curcumin and it has been traditionally used for centuries in Asian cuisine. In present investigation an attempts was made to prepare paneer by using buffalo milk and raw turmeric extract and studied its compositional parameters. The paneer was prepared by considering treatment combination of buffalo milk and raw turmeric extract as 95%, 90% and 85% of buffalo milk and 5%, 10% and 15% of raw turmeric extract in treatments T2, T3 and T4 and treatment T1 taken as a control prepared from buffalo milk only. The compositional parameters include acidity, pH, fat, protein, moisture, total solid, ash were studied. It was observed that as the raw turmeric extract increase decreased the acidity of the developed product. This effect may be due to alkaline nature of turmeric.

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Section: Ph Content Of Paneercontrasting

confidence: 99%

“…The average scores for pH of developed paneer were ranged from 5.74 to 5.88. The increased in pH of all treatments of developed paneer was due to decreased in its acidity due to addition of raw turmeric extract Kumar et al (2008).…”

mentioning

confidence: 93%

Physico-chemical properties of Paneer prepared from blends of raw turmeric extract and buffalo milk

Khobragade¹,

Padghan²,

Thombre³

et al. 2020

Int. J. Chem. Stud.

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Assessment of Storage Stability of Cooked Low-fat Buffalo Meat Balls in Low- Fat Gravy

Kumar

Sharma

2004

Journal of Applied Animal Research

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Kumar, L. and Sharma, B.D. 2004. Assessment of storage stability of cooked low-fat buffalo meat balls in low-fat gravy. J. Appl. Anim. Res., 26: 49-51.Low-fat buffalo meat balls were paclzaged in LDPE pouches along ioith low-fat gravy and stored for 15 days at refrigerated temperature. Total plate count, psychrophilic count and TBA values showed an increase but remained within the acceptable limits during the entire period of storage. Colifornis were not detected. The sensory rating for flavour, juiciness, texture and overall acceptability remained between good to very good. These findings indicate that low-fat buffalo meat balls stored in low-fat gravy had very good acceptability during 15 days of storage in refrigeration in LDPE pouches.

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Detection of Adulterations

Alegre¹,

L√≥pez²

2008

Handbook of Processed Meats and Poultry Analysis

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Effect of Skimmed Milk Powder Incorporation on the Physico-chemical and Sensory Characteristics of Restructured Buffalo Meat Blocks

Cited by 3 publications

References 3 publications

Physico-chemical properties of Paneer prepared from blends of raw turmeric extract and buffalo milk

Physico-chemical properties of Paneer prepared from blends of raw turmeric extract and buffalo milk

Assessment of Storage Stability of Cooked Low-fat Buffalo Meat Balls in Low- Fat Gravy

Detection of Adulterations

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