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Verma AK, Chatli MK, Kumar P, Mehta N. Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1114-1130. [PMID: 35153328 PMCID: PMC8814187 DOI: 10.1007/s13197-021-05115-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/09/2021] [Accepted: 04/20/2021] [Indexed: 11/28/2022]
Abstract
Lipid oxidation and microbial proliferations were studied in pork loaves prepared with incorporation of blood and liver protein hydrolysates stored in aerobic and MAP packaging for 28 and 42 days at 4 ± 1 ºC. In in-vitro trials selected levels i.e. blood hydrolysate (T1 and T3-600 mg/g), and liver hydrolysate (T2 and T4-600 mg/g), control without hydrolysate (C1-00 and C2-00 mg/g) w/w of emulsion, were added into pork loaves and packaged under aerobic (C1, T1 and T2) and MAP (C2, T3 and T4) condition. Physico-chemicals as pH, water activity, titratable acidity, lipid-oxidations, color profile, textural indices, microbial qualities and sensorial properties were analyzed. Significant (p < 0.05) lower lipid oxidation, microbial proliferations and decrease in sensory attributes were seen for tested groups and MAP than aerobic packaging. It can be concluded that pork loaves containing porcine blood and liver hydrolysates can be successfully stored upto 28th days in aerobically packed and 42 days in MAP condition at refrigerated storage with acceptable physico-chemical, oxidative stability, microbiological and sensory quality. Whereas, pork loves prepared with blood hydrolysate (T3-600 mg/g), packaged under MAP condition were superior for all studied attributes than other groups. Blood and liver hydrolysate might be used as an alternative to synthetic preservative for meat preservation.
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Affiliation(s)
- Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India ,Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, 250110, Meerut, Uttar Pradesh India
| | - Manish Kumar Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
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Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets. Sci Rep 2022; 12:1242. [PMID: 35075149 PMCID: PMC8786938 DOI: 10.1038/s41598-021-04691-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Accepted: 11/09/2021] [Indexed: 12/22/2022] Open
Abstract
The present study was conducted to ascertain the beneficial effects of bioactive peptides on the oxidative stability and functional properties of beef nuggets. In this study, milk casein protein hydrolysates were extracted and incorporated into beef nuggets which were then subjected to different assessment parameters including oxidative stability, functional capability as well as microbial and physico-chemical quality tests were performed for determining the meat quality at different storage periods. The casein protein hydrolysate powder (CPH) was added at different concentrations in nuggets CPH 2%, 4%, 6% and 8%, with reference to storage period of 0, 5, 10 and 15 days at 4 °C. The results regarding total phenolic contents (TPC) and DPPH free radical scavenging assay showed a significant increased with respect to CPH powder and significantly decreased with respect to storage interval. The TVBN, TBARS and POV of the CPH powder incorporated raw beef nuggets also differed significantly within groups with storage time. Higher POV and TBARS were noticed in the CPH 8% incorporated beef nuggets. However, the raw beef nuggets that were made by the incorporation 8% CPH powder, maintained significantly lower level of TBARS at the end of the storage period in contrast with the levels of the control (CPH 0%). The results of the pH and Hunter color test also showed a significant difference with respect to different groups. The microbiological analysis of beef nuggets showed a significant decrease in the level of both the total aerobic and coliform counts and also indicated a decreasing trend in the level of contamination by these bacteria within the groups. This depicted that the casein protein hydrolysate powder (CPH) or simply, the peptide powder has the strong ability to decrease lipid oxidation and related shelf-life retarding natural processes occurring in the meat. It can also greatly enhance the functional properties of the raw meat (beef) and meat products. Thus, it is seen that the bioactive peptides (BAP’s) are a key factor in improving the oxidative stability and functional properties of beef nuggets.
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Wang J, Lu S, Guo X, Li R, Huang L. Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14436] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Shiling Lu
- Food College Shihezi University Shihezi China
| | - Xin Guo
- Food College Shihezi University Shihezi China
| | - Ruiting Li
- Food College Shihezi University Shihezi China
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Toldrà M, Parés D, Saguer E, Carretero C. Utilisation of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14298] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Mònica Toldrà
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Dolors Parés
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Elena Saguer
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Carmen Carretero
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
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KUMAR DEVENDRA, CHATLI MANISHKUMAR, SINGH RAGHVENDAR, KUMAR PAVAN, MEHTA NITIN. Quality and storage stability of goat meat emulsion during refrigerated storage upon incorporation of α-chymotrypsin hydrolysed camel milk casein. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2018. [DOI: 10.56093/ijans.v88i12.85802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Three different levels, viz. T1 (0.03%), T2 (0.06%) and T3 (0.09%) (w/w) of α-chymotrypsin hydrolysed camel milk casein was incorporated into goat meat emulsion, and compared with control (C: 0% hydrolysate) and positive control (PC: 0.02% butylated hydroxytoluene (BHT), w/w) for changes in quality at 4±1°C. During storage, the water activity, extract release volume and emulsion stability decreased significantly, while pH increased. Except in T3, improvement in antioxidant potential of treated emulsions was recorded. Lower fatty acid oxidation was recorded in treated emulsions during storage. The treated emulsions had better instrumental colour profile, however, lightness (L*), redness (a* value) and yellowness (b*) values decreased with the advancement of storage period. The microbiological counts in treated emulsions were initially reduced, and at the end of storage, significantly lower counts were recorded. In microbial challenging test (MCT), the colony forming units in treated emulsions decreased upto 4th day for all the tested pathogens, thereafter increased significantly on 6th day except in T3, whereas, in C and PC groups, the counts increased significantly throughout the storage period. The findings suggested that camel milk casein hydrolysate with α-chymotrypsin could be used as a potential food ingredient to improve its quality.
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Verma AK, Chatli MK, Kumar P, Mehta N. Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4758-4769. [PMID: 30482971 PMCID: PMC6233456 DOI: 10.1007/s13197-018-3409-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2018] [Accepted: 08/27/2018] [Indexed: 02/01/2023]
Abstract
Present study was conducted to evaluate the anti-oxidant and anti-microbial efficiency of porcine blood hydrolysate (PBH) in refrigerated pork batter. PBH produced by alcalase was included into pork batter at different levels viz. PBH1-0.03, PBH2-0.06 and PBH3-0.09% (w/w) and compared with control (C-0%) and positive control (PC-0.02% BHT w/w). The pH increased, whereas water activity, extract release volume and emulsion stability decreased during storage; however, all these parameters were better maintained in the treated groups. Anti-oxidant efficacy of treatments improved in a concentration dependent manner. Peroxide, thiobarbituric acid reacting substances and free fatty acid values were significantly lower than control throughout storage. The colour and microbial quality was better maintained in treatments than C and PC. In microbial challenge test, counts of tested microbes in treatment batter reduced up to 4th day but increased thereafter. Results suggest that PBH can be utilized as a potential component to improve physico-chemical quality, colour, oxidative and microbial stability of meat batter during refrigerated storage.
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Affiliation(s)
- Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
| | - Manish Kumar Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
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Verma AK, Chatli MK, Mehta N, Kumar P. Assessment of physico-chemical, antioxidant and antimicrobial activity of porcine blood protein hydrolysate in pork emulsion stored under aerobic packaging condition at 4 ± 1 °C. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gouvêa AALD, Oliveira RL, Assis DYCD, Borja MS, Ribeiro RDX, Leão AG, Oliveira PA, Bezerra LR. Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2017.1345661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | | | - Máikal Souza Borja
- Department of Animal Science, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - André Gustavo Leão
- Department of Animal Science, Federal University of Mato Grosso, Cuiabá, Mato Grosso, Brazil
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Effects of incorporation of camel milk casein hydrolysate on quality, oxidative and microbial stability of goat meat emulsion during refrigerated (4 ± 1 °C) storage. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.09.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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