Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince

Thomas, R.; Jebin, N.; Barman, Keshab; Das, Anubrata

doi:10.1016/j.meatsci.2013.10.035

Cited by 16 publications

(9 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar to other plant antioxidants, the phenolic and flavonoid compounds present in BEO had a great free radical scavenging, metal ion chelating and singlet oxygen quenching activity (Table 2), thereby lowering the lipid peroxidation and TBARS values of the treated meatball samples as compared to control. These results bear similarity with the findings of Thomas et al [68] in bamboo shoot extract-treated pork nuggets. In a different study, Sharma et al [12] also noticed a similar trend in different EO-treated chicken sausages.…”

Section: Effect Of Beo On Tbars Value Of Meatballssupporting

confidence: 92%

“…The improvement in textural properties of chicken meatballs may be due to the addition of oil to the product that reduced the strength of protein-gel mixture. The results were in complete agreement with the findings of Thomas et al [68] and Kim et al [69] in their experiments on the effect of fermented bamboo shoot mince on the quality of pork nuggets and the effect of soy sauce on quality of pork patties, respectively. Tomović et al [70] also observed improved instrumental textural qualities of dry fermented sausage upon the addition of essential oil.…”

Section: Effect Of Beo On Textural Properties Of Meatballssupporting

confidence: 92%

“…These results are in complete agreement with the findings of Moraes-Lovison et al [64] and Siewe et al [65] in their experiments on different EO incorporation in several meat products. Similar results are also reported by different workers [61,64,[68][69][70] in different experiments in meat and meat products.…”

Section: Effect Of Beo On Microbiological Changes In Meatballssupporting

confidence: 91%

“…present in the BSO and myoglobin [70]. The addition of bamboo shoot extract also decreased the lightness value (L*) of pork nuggets [68]. The mean redness (a*) values ranged between 8.31-7.45, 8.43-8.15 and 8.32-8.14, respectively, for control, T1 and T2.…”

Section: Effect Of Beo On Color Values Of Meatballsmentioning

confidence: 95%

See 3 more Smart Citations

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Das

Chatterjee

Pal

et al. 2023

Foods

View full text Add to dashboard Cite

This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored for 20 days under refrigerated conditions. Analysis of various parameters, including physicochemical quality, color (CIE L*, CIE a* and CIE b*), generation of oxidative products (TBARS), microbial growth, and sensory acceptability of meatballs were evaluated at 5-day intervals. In addition, the total phenolics and flavonoid content of BEO were estimated, and fatty acids were determined by Gas chromatography (GC.) To gain insights into the biological activities of the BEO, antioxidant assays were determined in vitro using various methods. The antibacterial activity of BEO was also evaluated against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Vibrio cholera, Salmonella Typhimurium, Shigella flexneri, Proteus vulgaris, Escherichia coli and Klebsiella pneumoniae) bacterial strains. The BEO contained a good quantity of total phenolics and flavonoids. In addition, the oil exhibited very potent antioxidant activity scavenging reactive oxygen and other such species, effectively showing IC50 at a very minimal concentration. Further, the BEO exhibited a strong antibacterial effect with MICs within 2 µL and MBCs from 5 to 7 µL for Gram-positive as well as Gram-negative bacteria, respectively. At both the concentrations used, BEO did not show any negative effect on the color of cooked meatballs but rather increased the microbiological and oxidative stability during the overall storage period. Meatballs treated with BEO had considerably reduced oxidative changes in terms of TBARS levels compared to the control. The total viable microbial count was lowest in BEO-treated meatballs and the highest in control. Both control and treated meatballs had a desirable flavor and good acceptability. The sensory attributes and aroma of treated meatballs were better and acceptable during the storage study, whereas the control samples were disliked by the panelists on 15th day. From this study, it can be concluded that bamboo essential oil could be used as a benign and non-toxic preservative to improve the quality and shelf life of cooked meatballs stored under refrigerated conditions.

show abstract

Section: Effect Of Beo On Tbars Value Of Meatballssupporting

confidence: 92%

Section: Effect Of Beo On Textural Properties Of Meatballssupporting

confidence: 92%

Section: Effect Of Beo On Microbiological Changes In Meatballssupporting

confidence: 91%

Section: Effect Of Beo On Color Values Of Meatballsmentioning

confidence: 95%

See 2 more Smart Citations

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Das

Chatterjee

Pal

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Texture profile analysis (TPA) demonstrated a significant reduction ( ≤ 0.05) in all the textural parameters of the pork sausages measured after cooking, except cohesiveness, which was statistically the same for all formulations. The higher values of hardness of the control formulations might be related to the higher pH of batters and better fat and water retention [37]. SBE addition increased the acidity of meat batters and probably reduced the binding ability of meat particles [38].…”

Section: Resultsmentioning

confidence: 98%

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoidesL.)

Salejda¹,

Nawirska-Olszańska²,

Janiewicz³

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.

show abstract

Application of Bamboo in the Food and Pharmaceutical Industry

Santosh

Bajwa

Bisht

et al. 2021

Biotechnological Advances in Bamboo

View full text Add to dashboard Cite

Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince

Cited by 16 publications

References 35 publications

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoidesL.)

Application of Bamboo in the Food and Pharmaceutical Industry

Contact Info

Product

Resources

About