Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics.

Meat is considered to be an excellent source of protein, essential minerals, trace elements and vitamins but negative concerns regarding meat consumption and its impact on human health have promoted research into development of novel functional meat products. In the present study Rice bran oil (RBO), and Flaxseed oil (FSO) were used for attaining an ideal lipid profile in the product. The experiment was designed to optimise the RBO and FSO concentration for development of product with ideal lipid profile and maximum acceptability by the application of central composite rotatable design of Response surface methodology (RSM). Levels of RBO and FSO were taken as independent variables and overall acceptability (OAA), n-6 and n-3 fatty acids as responses. Quadratic fit model was found to be suitable for optimising the product. Sample with RBO (20.51 ml) and FSO (2.57 ml) yielded an OAA score of 8.25, 29.54 % of n-6 and 7.70 % of n-3 having n-6/n-3 ratio as 3.8:1. Optimised product was analysed for physico-chemical, sensory and microbial profile during storage at 4 ± 1 °C for 30 days. Increase in the lipid oxidative parameters was observed during storage but it was not significant (p < 0.05). Studies revealed great potential of developing functional poultry products with improved nutritional quality and good shelf stability by incorporating RBO and FSO.

Technology, applications and modelling of ohmic heating: a review.

Ohmic heating or Joule heating has immense potential for achieving rapid and uniform heating in foods, providing microbiologically safe and high quality foods. This review discusses the technology behind ohmic heating, the current applications and thermal modeling of the process. The success of ohmic heating depends on the rate of heat generation in the system, the electrical conductivity of the food, electrical field strength, residence time and the method by which the food flows through the system. Ohmic heating is appropriate for processing of particulate and protein rich foods. A vast amount of work is still necessary to understand food properties in order to refine system design and maximize performance of this technology in the field of packaged foods and space food product development. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. Some of the demerits of the technology are also discussed.

Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products.

Growing concern about diet and health has led to development of healthier food products. In general consumer perception towards the intake of meat and meat products is unhealthy because it may increase the risk of diseases like cardiovascular diseases, obesity and cancer, because of its high fat content (especially saturated fat) and added synthetic antioxidants and antimicrobials. Addition of plant derivatives having antioxidant components including vitamins A, C and E, minerals, polyphenols, flavanoids and terpenoids in meat products may decrease the risk of several degenerative diseases. To change consumer attitudes towards meat consumption, the meat industry is undergoing major transformations by addition of nonmeat ingredients as animal fat replacers, natural antioxidants and antimicrobials, preferably derived from plant sources.

Quality of fried broiler chicken leg muscles stored at different temperatures.

Chicken leg pieces (60 g each). with optimized quantity of additives were fried in hydrogenated vegetable oil at 180°C for 8 min. The fried product was packed in paper-foil-polyethylene pouches (PFP) and stored under ambient (20 ± 5°C, 65-80% RH), refrigerator (5°C, 80% RH) and deep freezer (-18°C, 85-90% RH) conditions. The changes in microbial profile, oxidative and hydrolytic rancidity and sensory quality were evaluated periodically. It was found that the product was microbiologically (standard plate count (SPC) < 3 log cfu/g) safe and sensorily acceptable (overall acceptability >7) up to 4 days under ambient conditions. Hydrolytic and oxidative rancidity values during four days storage at room temperature were less than 0.16 % oleic acid and 3.5 mg malonaldehyde/kg, respectively. The products stored under refrigerated and deep freezer exhibited a shelf stability of 10 and 18 weeks, respectively. SPC was 1.3 log cfu/g while rancidity parameters were free fatty acid < 0.43% oleic acid and thiobarbituric acid reactive substances were <6.13 mg malonaldehyde/kg. Sensorily the product exhibited an overall acceptability score of >7 on a 9-point Hedonic scale during refrigerated and frozen storage.