Influence of knolkhol on quality characteristics of chicken meat balls
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Abstract
Poultry meat is a major source of high biological value protein. The incorporation of fiber in meat helps to enhance its nutritive value with added health benefits that demonstrates a relationship between a diet containing an excess of energy- dense food rich in fats and sugar and the emergence of a range of chronic disease and several others. While studying the effect of fiber incorporation on the functional parameters it was observed that cooking yield (%) and emulsion stability (%) significantly decreased and the values were 91.94 % and 91.13 % in control and 87.28 % and 87.01 % in case of T7 (18% KnolKhol powder). The physico chemical analysis revealed that with addition of Knolkhol powder (3%) level, the pH decreased from 6.31 to 6.26, TBARS from 0.39 to 0.33 (mg malonaldehyde /Kg), ash content from 2.60 to 2.52 % crude protein 17.15 to 17.10 %, whereas moisture increased from 66.06 to 67.11 %, crude fiber from 0.58 to 0.65 %. Coliform were not evident in the stored samples up to 30 days of storage, however psychrophyll count was found after 30 days of storage. The total psychrophillic count in control samples was 0.36 (log cfu/g) which increased to 0.81 (log cfu/g) with addition of 25% Sweet Corn paste.
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Keywords
Antioxidant activity, Chicken meat, Dietary fibre, Shelf life, TBARS
References
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Bhat, Z.F and Pathak, V. (2011). Effect of mung bean (vigna radiate) on the quality haracteristics of oven roasted chicken seekh kababs. FleischwirtschaftInternational,6:58–60.
Cremer, M. L. and Chipley, J. R. (1977). Satelite food service system: Time and temperatureand microbiological and sensory quality of precooked frozen hamburger patties. Journal of Food Protection, 40: 603-607.
Dasiewicz, K. and Urcus, P. (2009). Influence of addition of fibre preparations on quality of added water meat block products. RocznikiInstytutuPrzemys?uMiesnegoT?uszczowego,47(2):86-94
Devatkal, S., Anurag, A., Jaganath, B. And Rao, S. (2014). Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets. Food Science and Technology International. 1-11.
Devatkal, S and Mendiratta, S.K. (2001). Use of calcium lactate with salt phosphate and alginate calcium gel in restructures pork rolls. Meat Science,58: 371–379
Fernandez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E. and Perez-Alvarez, J.A. (2004). Lemon albedo as a new source of dietary fiber: application to bologna sausages. Meat Science,67: 7–13.
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Kassem, M. A., Emara, M. M. T. (2010). Quality and acceptability of value added beef burger. World Journal of Dairy and Food Sciences, 5(1):14-20.
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Koutsopoulos, D.A., Koutsimanis, G.E. and Bloukas, J.G. (2008). Effect of carrageen Level and packaging during ripening on processing and quality characteristics of Low-fat fermented sausages produced with olive oil. Meat Science, 79:188-197.
Kumar, M. and Sharma, B. D. (2003). Soy protein as fat replacer. Fleischwirtschaft International, 83 (4):54-58.
Kumar, R. R., Sharma, B.D., Kumar, M. C. and Biswas, A.K. (2007). Storage quality and shelf life of vacuum-packaged extended chicken patties. Journal of Muscle Foods, 18(30):253–263
Larsson, S.C and Wolk, A. (2006). Meat consumption and risk of colorectal cancer: A meta analysis of prospective studies. International Journal of Cancer, 119:2657-2664.
Modi, V. K., Mahendrakar, N. S., Rao, N. D. and Schindra, N. M. (2003). Quality of buffalo meat burger containing legume flours as binders. Meat Science, 66: 144-149.
Modi, V. K., Sachindra, N. M., Nagegowda, P., Mahendrakar. N. S., and Roa, D. N. (2007). Quality changes during the storage of dehydrated chicken kebab mix. International of Food Science and Technology, 42: 827–835.
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Townsend, W. E., Witnauer, L. P., Riloff, J. A. and Swift, C. E. (1968). Comminuted meat emulsion. Differential thermal analysis of fat transition. Food Technology, 22: 319- 323
Valeria, S., Eim, S. S., Carmon, R. and Antoni, F. (2008). Effect of addition of carrot dietary fibres on the ripening process of dry fermented sausages (sobrassada). Meat Science,80: 173-182.
Vedamurthy, C.B. (1998).Utilisation of collagen isolated from skin for production of low-fat sausages. M.V.Sc. Thesis. IVRI Izatnagar, India.
Verma, A. K., Anjaneyulu, A. S. R., Thomas, R. and Kondaiah, N. (2009). Effect of different fats on the quality of goat meat patties incorporated with full-fat soy paste. Journal of Muscle Foods, 20(1):37-53.
Verma, A. K., Sharma, B. D. and Banerjee, R. (2010). Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets. Food Science and Technology, 43(4):715-719.
Verma, A.K., Ritupama, B. and Sharma, B.D. (2012). Quality of low fat chicken nuggets: Effect of sodium chloride replacement and added chicken (Cicer arietinum L) hull flour. Asian- Australian Journal ofAnimal Science,25(2):29I-298
Viuda-Martos,M., Ruiz–Navajas, Y., Fernandez–Lopez J and Perez,–Alvarez, J.A. (2010). Effect of orange dietary fiber, oregano oil and packaging conditions on shelf-life of bologna sausages. Food Control, 21: 436–443.
Yang ,H.S., Choi, S.G., Jeon, J.T., Park, G.B. and Joo, S.T. (2007). Textural and sensory properties of low-fat pork sausages with added hydrated oat-meal and tofu as texture modifying agents. Meat Science,75: 283–289.
Yang, Y., Sen Ma.,Wang, X. and Zheng, X. (2017). Modification and application of dietary fiber in foods. Journal of Chemistry, 8-15.
Witte, V. C., Krause, G. F. and Bailey, M. E. (1970). A New Extraction Method for Determining 2-Thiobarbituric Acid Values of Pork and Beef during Storage. Journal of Food Science, 35, 582-585.
AOAC (1995). Official methods of analysis of 15th edition. Association of Analytical Chemists, Washington, D.C.
APHA (1984). Compendium of Methods for the Microbiological Examination of Foods, 2nd ed. American Public Health Association, Washington, DC
Bhat, Z.F and Pathak, V. (2011). Effect of mung bean (vigna radiate) on the quality haracteristics of oven roasted chicken seekh kababs. FleischwirtschaftInternational,6:58–60.
Cremer, M. L. and Chipley, J. R. (1977). Satelite food service system: Time and temperatureand microbiological and sensory quality of precooked frozen hamburger patties. Journal of Food Protection, 40: 603-607.
Dasiewicz, K. and Urcus, P. (2009). Influence of addition of fibre preparations on quality of added water meat block products. RocznikiInstytutuPrzemys?uMiesnegoT?uszczowego,47(2):86-94
Devatkal, S., Anurag, A., Jaganath, B. And Rao, S. (2014). Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets. Food Science and Technology International. 1-11.
Devatkal, S and Mendiratta, S.K. (2001). Use of calcium lactate with salt phosphate and alginate calcium gel in restructures pork rolls. Meat Science,58: 371–379
Fernandez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E. and Perez-Alvarez, J.A. (2004). Lemon albedo as a new source of dietary fiber: application to bologna sausages. Meat Science,67: 7–13.
Fernandez-Lopez, J., Sendra, E., Sayas-Barbera, E., Navarro, C. and Perez-Alvarez, J.A. (2008). Physico-chemical and microbiological profiles of “salchichon” (Spanish dry – fermented sausage) enriched with orange fiber. Meat Science,80: 410–417.
GAIN (2016). Poultry and Poultry Products Annual 2016. USDA Foreign agriculture services.
Kassem, M. A., Emara, M. M. T. (2010). Quality and acceptability of value added beef burger. World Journal of Dairy and Food Sciences, 5(1):14-20.
Keller,S.E.,G.C.Skelly and J.C.Acton. (1974).Effect of meat particles size and casing diameter on summer sausage properties during drying. Journal Milk Food Technology,37:10-106
Koutsopoulos, D.A., Koutsimanis, G.E. and Bloukas, J.G. (2008). Effect of carrageen Level and packaging during ripening on processing and quality characteristics of Low-fat fermented sausages produced with olive oil. Meat Science, 79:188-197.
Kumar, M. and Sharma, B. D. (2003). Soy protein as fat replacer. Fleischwirtschaft International, 83 (4):54-58.
Kumar, R. R., Sharma, B.D., Kumar, M. C. and Biswas, A.K. (2007). Storage quality and shelf life of vacuum-packaged extended chicken patties. Journal of Muscle Foods, 18(30):253–263
Larsson, S.C and Wolk, A. (2006). Meat consumption and risk of colorectal cancer: A meta analysis of prospective studies. International Journal of Cancer, 119:2657-2664.
Modi, V. K., Mahendrakar, N. S., Rao, N. D. and Schindra, N. M. (2003). Quality of buffalo meat burger containing legume flours as binders. Meat Science, 66: 144-149.
Modi, V. K., Sachindra, N. M., Nagegowda, P., Mahendrakar. N. S., and Roa, D. N. (2007). Quality changes during the storage of dehydrated chicken kebab mix. International of Food Science and Technology, 42: 827–835.
Naveena, B.M., Muthukumar, M., Sen, A.R., Babji, Y and Murthy, T.R. K. (2006).Quality characteristics and storage stability of chicken patties with finger millet flour. Journal of Muscle Foods, 17: 92–104.
Pinho, L.X., Afonso, M.R.A., Carioca, J.O.B., Costa, J.M.C. and Ramos, A.M. (2011).The use of cashew apple residue as source of fiber in low fat hamburgers. Ciencia e Technologia de Alimentos,31 (4): 941–945.
Seman, D.L., Moddy, W.G., Fox, J.D and Gay, N. (1987). Influence of hot and cold deboning on the palatability, textural and economic traits of restructured beef steaks. Journal of Food Science, 52 : 879-882.
Townsend, W. E., Witnauer, L. P., Riloff, J. A. and Swift, C. E. (1968). Comminuted meat emulsion. Differential thermal analysis of fat transition. Food Technology, 22: 319- 323
Valeria, S., Eim, S. S., Carmon, R. and Antoni, F. (2008). Effect of addition of carrot dietary fibres on the ripening process of dry fermented sausages (sobrassada). Meat Science,80: 173-182.
Vedamurthy, C.B. (1998).Utilisation of collagen isolated from skin for production of low-fat sausages. M.V.Sc. Thesis. IVRI Izatnagar, India.
Verma, A. K., Anjaneyulu, A. S. R., Thomas, R. and Kondaiah, N. (2009). Effect of different fats on the quality of goat meat patties incorporated with full-fat soy paste. Journal of Muscle Foods, 20(1):37-53.
Verma, A. K., Sharma, B. D. and Banerjee, R. (2010). Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets. Food Science and Technology, 43(4):715-719.
Verma, A.K., Ritupama, B. and Sharma, B.D. (2012). Quality of low fat chicken nuggets: Effect of sodium chloride replacement and added chicken (Cicer arietinum L) hull flour. Asian- Australian Journal ofAnimal Science,25(2):29I-298
Viuda-Martos,M., Ruiz–Navajas, Y., Fernandez–Lopez J and Perez,–Alvarez, J.A. (2010). Effect of orange dietary fiber, oregano oil and packaging conditions on shelf-life of bologna sausages. Food Control, 21: 436–443.
Yang ,H.S., Choi, S.G., Jeon, J.T., Park, G.B. and Joo, S.T. (2007). Textural and sensory properties of low-fat pork sausages with added hydrated oat-meal and tofu as texture modifying agents. Meat Science,75: 283–289.
Yang, Y., Sen Ma.,Wang, X. and Zheng, X. (2017). Modification and application of dietary fiber in foods. Journal of Chemistry, 8-15.
Witte, V. C., Krause, G. F. and Bailey, M. E. (1970). A New Extraction Method for Determining 2-Thiobarbituric Acid Values of Pork and Beef during Storage. Journal of Food Science, 35, 582-585.
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How to Cite
Influence of knolkhol on quality characteristics of chicken meat balls. (2017). Journal of Applied and Natural Science, 9(4), 2221-2227. https://doi.org/10.31018/jans.v9i4.1515
