Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Singh, Ripudaman; Chatli, Manish Kumar; Biswas, Ashim Kumar; Sahoo, J.

doi:10.1007/s13197-011-0507-9

Cited by 13 publications

(9 citation statements)

References 14 publications

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“…The standard nugget highly progressed to darkness than formulated sample, possibly because it contained higher fat content and no antioxidant ingredients like SP. This was in agreement with the study of Singh et al (2011) who showed that the decrease in L * in chicken nuggets with partial soybean oil replacement by linseed oil was attributable to less of a browning effect due to lower lipid oxidation. A significant decrease in redness value of both nuggets during storage was corresponded to protein denaturation/concentration, fat and water content, meat pigments and degree of oxidative reactions (Devatkal et al 2014).…”

Section: Colorsupporting

confidence: 93%

“…This is because most consumers would like to avoid the risks of fat-related diseases including cardiovascular disease, diabetes, obesity, hypertension and some cancers (Singh et al 2011). Reductions in harmful ingredients such as animal fat, salt and phosphates have been investigated for the manufacture of low-fat meat products (Mahmoud and Badr 2011).…”

Section: Introductionmentioning

confidence: 99%

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Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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Section: Colorsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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“…As expected, addition of FF increased the fat content of product significantly due to higher fat content of FF (37.13%). Increase in the total fat of product on addition of flaxseed had also been reported by Singh et al (2011). Ash content of treatment products was almost similar to control.…”

Section: Resultssupporting

confidence: 77%

Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops

Sharma

Mendiratta

et al. 2014

Asian Australas. J. Anim. Sci

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Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration (4°C±1°C) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

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“…For many years, the main source of vegetable protein for shrimp feed was obtained from terrestrial plant, such as soybean meal (Cruz-Suarez et al, 2009;Suárez et al, 2009;Derby et al, 2016;Sharawy et al, 2016;Xie et al, 2016), lupin meal (Draganovic et al, 2014), garden pea Pisum sativum, concentrated rice protein (Oujifard et al, 2012;Chen et al, 2017), and canola meal Brassica sp. (Kou et al, 2015;Suárez et al, 2009;Singh et al, 2014). The ingredient selection is managed according to the nutrition and the digestibility (Cruz-Suarez et al, 2009;Samuelsen et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Utilization of green algae Caulerpa racemosa as feed ingredient for tiger shrimp Penaeus monodon

Puspitasari

Jusadi

Setiawati

et al. 2019

Jurnal Akuakultur Indonesia

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The study aimed to evaluate the utilization of seaweed Caulerpa racemosa as feed ingredient for tiger shrimp Penaeus monodon. This research consisted of two different stages, i.e. digestibility and growth test. Tiger shrimp with average body weight of 5.70 ± 0.42 g was reared during digestibility test. The measured parameters were total protein, calsium, magnesium, and energy digestibility. The growth test was managed by using a completely randomized design consisted of four different treatments (in triplicates) of dietary C. racemosa meal addition levels, i.e. 0 (control), 10, 20, and 30%. Tiger shrimp with an average body weight of 0.36 ± 0.02 g were cultured for 42 days in plastic containers (70×45×40 cm) with a stocking density of 15 shrimp/container. Apparent dry matter, protein, calcium, magnesium, and energy digestibilities of C. racemosa were 51.82, 88.67, 68.44, 16.39, 60.30%, respectively. The results presented that the growth performance of tiger shrimp fed with diet containing 10% of C. racemosa was not significantly different with the control (P>0.05). However, the growth performance of the shrimp fed with diet containing more than 20% of C. racemosa decreased. The enzyme activitity of superoxide dismutase (SOD) increased with the higher level of dietary addition of C. racemosa. It can be concluded that C. racemosa was possibly applied up to 10% in the feed formulation for tiger shrimp. Keywords: Caulerpa racemosa, Penaeus monodon, digestibility, growth performance, shrimp ABSTRAK Penelitian ini bertujuan mengevaluasi pemanfaatan rumput laut Caulerpa racemosa sebagai bahan baku pakan udang windu Penaeus monodon. Penelitian ini dilakukan dengan dua tahap, yaitu uji kecernaan C. racemosa dan uji pertumbuhan udang. Udang windu yang digunakan pada uji kecernaan berbobot 5,70 ± 0,42 g. Parameter uji yang diukur meliputi kecernaan total, protein, kalsium, magnesium, dan energi. Uji pertumbuhan dilakukan menggunakan rancangan acak lengkap dengan empat perlakuan dan tiga ulangan, yaitu penggunaan tepung C. racemosa sebesar 0 (kontrol), 10, 20, dan 30%. Udang windu dengan bobot 0,36 ± 0,02 g dipelihara dalam wadah kontainer plastik ukuran 70×45×40 cm (volume air sebanyak 90 L) dengan kepadatan 15 ekor tiap wadah selama 42 hari. Hasil penelitian menunjukkan kecernaan total C. racemosa pada udang windu 51,82%, kecernaan protein 88,67%, kecernaan kalsium 68,44%, kecernaan magnesium 16,39%, dan kecernaan energi 60,30%. Penelitian tahap kedua pada kinerja pertumbuhan udang yang mengonsumsi pakan mengandung 10% C. racemosa, tidak memberikan nilai yang berbeda nyata dengan udang yang mengonsumsi pakan kontrol. Namun, kinerja pertumbuhan udang menurun setelah mengonsumsi pakan yang mengandung C. racemosa di atas 20%, sedangkan aktivitas enzim superoxide dismutase (SOD) meningkat. Dari penelitian ini dapat disimpulkan bahwa penambahan C. racemosa ke dalam formula pakan sampai 10% dapat digunakan sebagai bahan baku pakan udang windu. Kata kunci: Caulerpa racemosa, Penaeus monodon, kecernaan, kinerja pertumbuhan, udang

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Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Cited by 13 publications

References 14 publications

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops

Utilization of green algae Caulerpa racemosa as feed ingredient for tiger shrimp Penaeus monodon

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