Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Abdul Haque , Saghir Ahmad , Mohd Adnan , Mohammad Idreesh Khan , Syed Amir Ashraf , Z.R.A.A. Azad
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引用次数: 0

Abstract

In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study was to develop Buffalo meat sausage by incorporating dehydrated ash gourd peel powder (DAGPP). Four sausage formulations were prepared with three levels of DAGPP inclusion (4%, 8%, and 12%) along with a control sample. DAGPP-incorporated sausages were compared with the control sample in terms of scanning electron micrograph (SEM), crude fiber content, antioxidant activity, total phenolic content, and sensory and textural attributes. The storage studies (at 0 °C) were carried out for analysis of physicochemical properties (moisture content, protein content, ash content, pH and TBA value), color parameters (a*, b* and L* values) and microbiological characteristics. Our results showed that crude fiber content and mineral content increased from 0.74% to 6.33% and 1.94% to 2.74%, respectively, on the first day of the study. TBA value decreased from 0.207 to 0.133 (mg of malonaldhyde/ kg sample) on the 14th day of the study. Microbiological analysis revealed that the total plate count, yeast and mold count reduced from 2.87 to 2.12 log cfu/g and 1.93 to 1.38 log cfu/g, respectively, although no coliform was detected. The highest sensory score was achieved for the sample containing 12% DAGPP ie; 7–9. Based upon our findings, we found that the fortified meat sausages had better microstructure and sensory score, increased nutritional value, crude fiber, shelf life as well as high antioxidant activity. Therefore, DAGPP fortified meat sausage can be considered as one of the important sources for proteins and minerals for the under-nutrition population. However, profiling of the fortified food would be warranted to investigate micronutrients along with other functional characteristics.

用灰瓜皮强化传统水牛肉肠可提高保质期、营养、功能和微结构特性
近年来,食品营养强化被视为解决营养素缺乏问题的重要方法之一,同时也被认为是一种可持续的干预方式,能够惠及更多人群。因此,我们的研究旨在通过添加脱水灰瓜皮粉(DAGPP)来开发水牛肉香肠。研究人员制备了四种香肠配方,分别添加了 4%、8% 和 12% 的脱水灰瓜皮粉,同时还制备了一个对照样本。在扫描电子显微镜(SEM)、粗纤维含量、抗氧化活性、总酚含量以及感官和质地属性方面,将添加了 DAGPP 的香肠与对照样品进行了比较。贮藏研究(0 °C)对理化特性(水分含量、蛋白质含量、灰分含量、pH 值和 TBA 值)、颜色参数(a*、b* 和 L* 值)和微生物特性进行了分析。结果表明,在研究的第一天,粗纤维含量和矿物质含量分别从 0.74% 增加到 6.33%,1.94% 增加到 2.74%。在研究的第 14 天,TBA 值从 0.207 降至 0.133(毫克丙二醛/千克样品)。微生物分析表明,总菌落总数、酵母菌和霉菌计数分别从 2.87 log cfu/g 降至 2.12 log cfu/g 和 1.93 log cfu/g 降至 1.38 log cfu/g,但没有检测到大肠菌群。含有 12% DAGPP 的样品获得了最高的感官评分,即 7-9。根据我们的研究结果,我们发现强化肉肠具有更好的微观结构和感官评分,营养价值、粗纤维、货架期和抗氧化活性都有所提高。因此,DAGPP 强化肉肠可被视为营养不良人群获取蛋白质和矿物质的重要来源之一。不过,有必要对强化食品进行分析,以研究微量营养素和其他功能特性。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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