In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio-composite film on storage stability of goat meat balls.

The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio-composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram-positive bacteria than gram-negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14 mg GAE/g), flavonoids (8.50 µg catechin/g), and DPPH assay (39.59%). Further, the concentration-dependent effect of CLEE (p < 0.05) on thickness and color values and antimicrobial properties of the bio-composite film were observed. The storage qualities of the product T1 (with film; 450 µl CLEE) such as pH (6.45 ± 0.01), TBARS (0.87 ± 0.06 mg malonaldehyde/kg) value, free fatty acid (0.193 ± 0.001% oleic acid), total mesophilic count (4.98 ± 0.05 log10 CFU/g), and sensory attributes (overall acceptability score: 5.67 on 8-point scale) were better (p < 0.05) than T0 (without film; control) on day 20 of storage. Thus, the ethanolic clove extract has a superior antioxidant and antimicrobial potential. Its inclusion in the bio-composite film prolonged the storage stability of goat meat balls by controlling lipid oxidation and microbial growth. Practical Application Today's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract-based bio-composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio-composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.

Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product.

The present study aimed to optimize the relative proportion of roasted flax seed flour as dietary fiber ingredient (DFI) and jaggery:stevia percent in preparation of chhana balls. Response surface methodology (RSM) was used to determine the optimum DFI proportion and jaggery:stevia percent. Thirteen experimental runs were conducted with varying levels of independent variables viz. dietary fiber ingredient (4.0-8.0%) and jaggery:stevia :: 1:1 (22.5-27.5%), as generated by central composite design. The responses investigated were pH, cooking yield, water activity (aw), Hue angle, Chroma value and sensory attributes of chhana balls. The RSM results showed that the experimental data could be adequately fitted to a second-order polynomial model with a satisfactory Coefficient of determination (R2 > 50%). The study revealed that the effect of all the factors were significant on the studied responses. The optimum formulation obtained using desirability function was 5.92 and 26.42% for DFI proportion and jaggery:stevia respectively. The values of responses at optimum formulation were 6.36 pH, 91.80 cooking yield (%), 0.9481 water activity (aw), - 22.62 Hue angle, 8.71 Chroma value, 6.89 sweetness and 7.10 overall acceptability. These predicted values were validated with experimental values and found be not significantly different.

Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology.

Now a day's meat and meat products are not only generating convenience trends; they have been recognized as core of meat industry. Meat spread is a convenience cooked spreadable product prepared with meat and non-meat additives. Response surface methodology was used to investigate the effects of three different levels of honey (10, 15, 20 g), vinegar (2.0, 6.0, 10.0 ml) and tomato powder (0.5, 1.0, 1.5 g) on response variables viz. color/appearance, flavor, spreadability, texture, after taste, adhesiveability, overall acceptability, while standardizing the process of development of sweet and sour chicken meat spread box-behnken experimental design was used in which 17 different runs with 5 trials of three similar centre point. A second order polynomial was fitted to all the response variables and surface plots as well as equations were conducted. All the processing variables significantly affected the response variables either linearly or quadratically whereas the "Lack of Fit" was non-significant relative to the pure error. For optimization, target values were set in the form of ranges of all the processing and response variables. While applying multiple regression analysis, a total of 43 workable solutions was found, out of which the product with 14.28% honey, 5.38% vinegar and 1.39% tomato powder was selected. The responses for color/appearance, flavor, spreadability, texture, after taste, adhesiveability, overall acceptability, were predicted at 7.11, 6.72, 7.00, 6.99, 6.61, 6.94 and 6.79 respectively, with a desirability value of 1.

Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage.

AIM: The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. MATERIALS AND METHODS: Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min), T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min). RESULTS: Cooking yield was significantly higher (p<0.05) for the T-4. The pH of T-3 and T-4 samples was significantly higher (p<0.05) on day 15. The tyrosine value of all the samples increased significantly (p<0.05) among the different days of analysis. Thiobarbituric acid value was significantly (p<0.05) lower in T-3 sample both at the beginning and at the end of storage period. In microbiological profile, total plate count was lower in T-3 and T-4 than T-1 and T-2. However, Escherichia coli count was negative for T-3 and T-4 samples throughout the storage period. Among sensory attributes, T-3 and T-4 samples registered superior scores for color, flavor, texture, juiciness, and overall acceptability. CONCLUSION: Furthermore, Vawksa rep (smoked pork product) could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.

Development of chitosan based edible films: process optimization using response surface methodology.

Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45 °C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p < 0.05) on all the responses. However, density was only significantly (p < 0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p < 0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p < 0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p < 0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40 °C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mµ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m(2)-t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.