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1 – 3 of 3Varunkumar H. Mehta, Meena Goswami, Vikas Pathak, Arun Kumar Verma and Vincentraju Rajkumar
This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep…
Abstract
Purpose
This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS).
Design/methodology/approach
Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation.
Findings
pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum.
Originality/value
Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.
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Arun Kumar Verma, Vincentraju Rajkumar, M. Suman Kumar and Shiv Kumar Jayant
This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.
Abstract
Purpose
This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.
Design/methodology/approach
Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control.
Findings
The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count.
Research limitations/implications
DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability.
Originality/value
Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.
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Tanuja Singh, Vikas Pathak, Arun Verma, Rajkumar Vincentraju, Meena Goswami and Veer Singh
– The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.
Abstract
Purpose
The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.
Design/methodology/approach
Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos.
Findings
There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments.
Research limitations/implications
The trials are needed to carry out further study to evaluate storage stability of developed momos.
Originality/value
Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.
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