Quality characteristics of low‐fat chicken nuggets: effect of common salt replacement and added bottle gourd (<i>Lagenaria siceraria</i> L.)

Verma, Arun Kumar; Sharma, B. D.; Banerjee, Rituparna

doi:10.1002/jsfa.5691

Cited by 25 publications

(32 citation statements)

References 37 publications

(38 reference statements)

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“…Verma et al (2013) reported similar findings in sheep meat nuggets on incorporation of guava powder. A similar decrease in emulsion stability was also reported by Banerjee et al (2012), Verma et al (2012a), (2012b) and (2010) in various meat products.…”

Section: Resultssupporting

confidence: 87%

“…Additionally lower emulsion stability might have resulted in the loss of moisture content while cooking. Similar decrease in cooking yield was also reported by Verma et al (2013) in sheep meat nuggets on incorporation of guava powder, Banerjee et al (2012) in goat meat nuggets on incorporation of broccoli powder extract, Verma et al (2012a) in low-fat chicken nuggets on sodium chloride replacement and incorporation of bottle gourd and by Verma et al (2012b) in low-fat chicken nuggets on sodium chloride replacement and added chickpea hull flour. Similar decrease in the cooking yield was also reported by Verma et al (2010) in low-fat chicken nuggets on sodium chloride replacement and apple pulp inclusion and Devatkal et al (2004) in buffalo loaves on incorporation of carrot and potato.…”

Section: Resultssupporting

confidence: 81%

“…Verma et al (2013) also observed a decrease in the fat content of sheep meat nuggets on incorporation of guava powder. Suradkar et al (2013), Verma et al (2012a) and (2012b) also reported similar results in different meat products. Taludkar and Sharma (2009) observed a decrease in fat content of chicken meat patties incorporated with wheat and oat bran.…”

Section: Resultssupporting

confidence: 52%

“…Similar decrease in the pH was reported by Verma et al (2013) in sheep meat nuggets on incorporation of guava powder and Banerjee et al (2012) in goat meat nuggets on incorporation of broccoli powder extract. Verma et al (2012a) and (2012b) also observed a decrease in pH of chicken nuggets incorporated with bottle gourd and chickpea hull flour, respectively.…”

Section: Resultsmentioning

confidence: 88%

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Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Zargar¹,

Kumar

Bhat

et al. 2014

SpringerPlus

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The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, crude protein, ether extract and ash content of the products showed significantly (p < 0.05) decreasing trend with increasing levels of incorporation of pumpkin however, there was a significant (p < 0.05) increase in the moisture and crude fibre content. Based on various parameters, 12 percent level of incorporation was optimized as best. Chicken sausages with optimum level of pumpkin along with control were aerobically packaged in LDPE pouches and assessed for storage quality under refrigerated (4 ± 1°C) conditions. The mean values of pH and all the sensory parameters showed significantly (p < 0.05) decreasing trend for both control as well as treatment samples whereas TBARS (mg malonaldehyde/kg) value, total plate count (log cfu/g) and yeast and mould count (log cfu/g) showed significantly (p < 0.05) increasing trend with storage. Coliforms (log cfu/g) were not detected throughout the period of storage. Thus, fibre enriched chicken sausages could be successfully stored for a period of 14 days at refrigeration temperature (4 ± 1°C) without any significant loss in quality.

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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 81%

Section: Resultssupporting

confidence: 52%

Section: Resultsmentioning

confidence: 88%

See 2 more Smart Citations

Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Zargar¹,

Kumar

Bhat

et al. 2014

SpringerPlus

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show abstract

“…Kumar and Sharma (2004) also reported similar results in pork patties. Verma et al (2012) also observed significant reduction in cholesterol content of low fat chicken nuggets. A reduction of 50-59 % in cholesterol was also reported in carrageenan added low fat beef frankfurters as compared to control by Candogan and Kolsarici (2003b).…”

Section: ±057mentioning

confidence: 65%

Development and quality assessment of carrageenan incorporated low fat chevon patties

Nayak

Pathak

2016

J Food Sci Technol

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The present study was conducted to develop and assess the quality of carrageenan incorporated chevon patties with the objective of reducing fat content. Efficacy of carrageenan as fat replacers (0.3, 0.6 & 0.9 %) was assessed for development of low fat chevon patties. Emulsion stability and cooking yield increased with the increase in levels of carrageenan. Significantly (P \ 0.05) lower fat and cholesterol contents and higher moisture and fat retention were observed in formulation with carrageenan. No significant difference in the mineral content in either of the treatment was recorded. Incorporation of fat replacer in chevon patties demonstrated significant effect on all the textural parameters except adhesiveness. Results of color value illustrated that lightness (L*) value differ significantly. Sensory scores were higher or comparable for patties containing 0.6 % carrageenan as compared to control. Hence, carrageenan was observed to be suitable as fat replacer for producing low fat chevon meat patties.

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Storable, neglected, and underutilized species of Southern Africa for greater agricultural resilience

Winstead,

Jacobson

2024

Plant Enviro Interactions

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The Southern African region suffers from drought and food system uncertainty with increased risks due to climate change, natural disasters, and global catastrophes. Increasing crop diversity with more appropriate and resilient crops is an effective way of increasing food system resilience. We focus on crop species that are native or naturalized to an area because of their increased resilience than those that are not naturally occurring. Additionally, crops that are easily stored are more useful in times of drought and disaster. In this systematic review, we use scientific interest in neglected and underutilized species (NUS) from Southern Africa to help define next steps toward their cultivation and development as a marketable crop. We found that although scientific interest is minimal for storable Southern African NUS, these crops are worth scaling up due to their economic and nutritional value. We outline next actionable steps and specific NUS for production in a more agrobiodiverse and resilient agriculture system.

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Quality characteristics of low‐fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

Abstract: The results suggest that low-salt, low-fat and high-fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability.

Cited by 25 publications

References 37 publications

Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Development and quality assessment of carrageenan incorporated low fat chevon patties

Storable, neglected, and underutilized species of Southern Africa for greater agricultural resilience

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