Effect of some plant starches and carrageenan as fat substitutes in chicken patties.

This study evaluated the effect of different flours on the physicochemical, textural, and sensory properties of chicken patties. pH; cooking yield %; water holding capacity (WHC); proximate analysis (cooked); cholesterol content; and storage stability studies of control (Con) and sorghum flour (SF; 10%w/w), finger millet flour (FMF; 10%w/w), and carrageenan (Cgn; 0.5% w/w) treated chicken patties were observed in this study. Texture profile analysis (TPA) parameters like hardness, springiness, cohesiveness, gumminess, chewiness, and sensory parameters were estimated on cooked patties. Highly significant (P < 0.01) difference in fat %, total ash %, and cholesterol content; significant (P < 0.05) difference in moisture % (cooked); and no significant (P > 0.05) difference in pH, WHC, and protein % among control and treatments were noticed. Storage stability was dependent on treatments and storage periods. Significant difference (P < 0.05) was observed in different TPA parameters among the treatments, except for hardness value. Sensory scores showed no significant difference (P > 0.05) between Con and treatments.

Immobilization of uricase enzyme on self-assembled gold nanoparticles for application in uric acid biosensor.

An enzyme immobilization matrix is described by preparing a self-assembly of gold nanoparticles (GNPs) over a self-assembled monolayer (SAM) of 3-aminopropyltriethoxysilane (APTES) on an indium-tin-oxide (ITO) coated glass plate. The surface of the GNPs was modified with a mixed (1:9) SAM of 11-mercaptoundecanoic acid (MUA) and 3-mercapto-propionic acid (MPA). The enzyme, uricase was covalently immobilized to the carboxyl groups of the mixed SAM of MUA/MPA through carbodiimide coupling reaction. The whole assembly was constructed on 1 cm2 area of ITO-glass plate and was tested as an amperometric biosensor for the detection of uric acid in aqueous solution. The biosensor assembly was characterized by atomic force microscopy (AFM) and electrochemical techniques. The AFM of the enzyme biosensor assembly reveals an asymmetrical sharp regular island-like structure with an average roughness parameter value of 2.81 nm. Chronoamperometric response was measured as a function of uric acid concentration in aqueous solution (pH 7.4), which exhibits a linear response over a concentration range of 0.07 to 0.63 mM with a sensitivity of 19.27 microAmM(-1) and a response of 25 s with excellent reproducibility. These results are not influenced by the presence of interfering reagents such as ascorbic acid, urea and glucose. GNPs-biomolecule assemblies constructed using this method may facilitate development of new hybrid biosensing materials.

Effects of incorporation of ground mustard on quality attributes of chicken nuggets.

Chicken nuggets were prepared from spent hen meat using ground mustard as phyto-preservative without impairing the sensory attributes of the product and also the antioxidant and antimicrobial efficacy of mustard on keeping quality of the product was assessed. The emulsion stability (%), cooking yield (%) and moisture content (%) of the product containing ground mustard differed significantly (p ≤ 0.05) from the control. Nuggets containing ground mustard maintained significantly (p ≤ 0.05) higher sensory scores throughout the storage period (at 4 ± 1 °C for 15 days). The pH as well as thiobarbituric acid value increased significantly (p ≤ 0.05) with advancement of storage period. Ground mustard maintained significantly lower thiobarbituric acid values throughout the observation period than the control. Microbiological studies revealed significant increase in total plate count and lipolytic count with the length of storage period. Microbial counts were found to be significantly (p ≤ 0.05) higher in control than in nuggets containing ground mustard.