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Marta Suely Madruga - One of the best experts on this subject based on the ideXlab platform.

  • microbiological and nutritional quality of the Goat Meat by product sarapatel
    Molecules, 2014
    Co-Authors: Luciana Brasil, Angela Lima Meneses De Queiroz, Josevan Da Silva, Marciane Magnani, Evandro Leite De Souza, Taliana Kenia Alves Bezerra, Narciza Maria De Oliveira Arcanjo, Marta Suely Madruga
    Abstract:

    Goat "sarapatel" is a product made from blood and viscera. For the first time, the microbiological and nutritional quality of "sarapatel" samples (n = 48) sold under different conditions (in street markets, butcher shops, and supermarkets under refrigeration, frozen or at room temperature) was evaluated. Goat "sarapatel" is a nutritive food, with each 100 g providing, on average, 72 g of moisture, 2 g of ash, 18 g of protein, 9 g of lipids, 2 g of carbohydrates, 282 mg of cholesterol, and high amounts of unsaturated fatty acids and essential amino acids. The analysis of the "sarapatel" samples shows that none of them contain Salmonella spp. or L. monocytogenes. High counts (>104) of total coliforms, thermotolerant coliforms, and sulfite-reducing Clostridium were detected, and coagulase-positive Staphylococcus was found in 31.25% of samples. The storage conditions evaluated (refrigeration, frozen or at room temperature) did not affect the physicochemical quality of the "sarapatel"; however, the unsatisfactory microbiological quality indicates that it is necessary to improve the health-sanitary aspects of the processing and sale of this product.

  • microbiological and nutritional quality of buchada caprina an edible Goat Meat by product
    Small Ruminant Research, 2013
    Co-Authors: Angela Lima Meneses De Queiroz, Luciana Brasil, Josevan Da Silva, Marciane Magnani, Evandro Leite De Souza, Marta Suely Madruga
    Abstract:

    Abstract Goat slaughter by-products have significant nutritional value and can be used to prepare various products, such as “buchada caprina”, which is a typical Brazilian dish. The present study evaluated the microbiological and nutritional quality of “buchada caprina” samples sold in different stores and under different storage conditions. The samples showed, on average, the following chemical composition values: 73 g/100 g of moisture, 2 g/100 g of ash, 17 g/100 g of protein, 5 g/100 g of fat and 2 g/100 g of carbohydrates. Higher concentrations of saturated fatty acids compared with unsaturated and polyunsaturated fatty acids were found in the “buchada caprina” samples, especially oleic, linoleic and linolenic unsaturated fatty acids. In addition, high amounts of the essential amino acids lysine, leucine, phenylalanine and tyrosine were detected. The samples showed the absence of Salmonella spp. and Listeria monocytogenes ; however, high counts of total and thermotolerant coliforms, sulphite-reducing Clostridium and coagulase-positive Staphylococcus were detected. According to the results, “buchada caprina” is a food with a high nutritional value and a satisfactory fatty acid and amino acid profile, but the high microbial counts revealed inadequate sanitary conditions for the consumption of the product, possibly related to poor handling during its development and marketing.

  • volatiles and water and fat soluble precursors of saanen Goat and cross suffolk lamb flavour
    Molecules, 2013
    Co-Authors: Marta Suely Madruga, Angela Lima Meneses De Queiroz, Luciana Brasil, Ingrid Dantas, Yuri Montenegro Ishihara
    Abstract:

    This paper evaluates the concentrations of water- and fat-soluble precursors of Meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled Goat and lamb Meat. Compared to Goat, lamb Meat had higher levels of saturated fatty acids—SFA, monounsaturated fatty acids—MUFA and polyunsaturated fatty acids—PUFA and similar levels of sugars and free amino acids, except for lysine and glycine, which were higher in Goat. Major differences were detected in lipid-derived volatiles; only pyrazine, thiazole, and some Strecker aldehydes were at different concentrations in these species. Volatile compounds derived from the oxidation of linoleic acid were at higher levels in Meat from lamb due to the higher concentration of the latter, while compounds formed from α-linolenic acid were at higher levels in Goat. It can be concluded that lamb Meat has a stronger flavour profile compared to Goat Meat because it has the highest concentrations of lipid-derived volatile compounds, primarily straight saturated alkanals, pyrazines and thiazole.

  • determination of some water soluble aroma precursors in Goat Meat and their enrolment on flavour profile of Goat Meat
    Food Chemistry, 2010
    Co-Authors: Marta Suely Madruga, J S Elmore, Maria Jose Orunaconcha, Dimitrios P Balagiannis, Donald S Mottram
    Abstract:

    Selected water-soluble precursors, including sugars, free amino acids and nucleotides, were quantified in raw and cooked Goat Meat, as a part of a study which the main aim was to better understand the aroma formation in Goat Meat. When compared with the same precursors in beef, lamb and chicken, levels in Goat Meat were generally similar, except for fructose and glycine, which were present at higher concentrations in Goat Meat. Fructose, glucose, IMP, and cysteine suffered the greatest losses during the cooking process and seem to be most involved in aroma formation in Goat Meat. The effects of these precursor changes on the volatile compound composition and formation process of them on cooked Goat Meat are discussed.

  • volatile flavour profile of Goat Meat extracted by three widely used techniques
    Food Chemistry, 2009
    Co-Authors: Marta Suely Madruga, Stephen J Elmore, Andrew T Dodson, Donald S Mottram
    Abstract:

    Abstract Three procedures for the isolation of volatiles from grilled Goat Meat were compared: dynamic headspace entrainment on Tenax TA, simultaneous steam distillation-extraction, and solid-phase microextraction. Headspace entrainment on Tenax TA extracted the highest number of Maillard-derived volatile compounds. Two hundred and three volatile components were identified; 159 are reported for the first time in Goat Meat. Most of the volatiles detected (155) were lipid oxidation products, such as hydrocarbons, aldehydes, alcohols, ketones, carboxylic acids and esters. Forty-eight Maillard-derived compounds were identified, comprising pyrazines, pyrroles, thiophenes, furanthiol derivatives, alkyl and alicyclic sulphides, pyridines, and thiazoles. Some reported character impact compounds of cooked Meat, e.g., 12-methyltridecanal, (E,E)-2,4-decadienal, methional, and dimethyl trisulphide were identified in the volatile profile of Goat Meat, together with a series of C2 to C5 alkylformylcyclopentenes, which have been reported in cooked chicken, pork, beef and lamb, as being important for the characteristic flavour impression of different animal species.

Suresh K Devatkal - One of the best experts on this subject based on the ideXlab platform.

Arun K. Das - One of the best experts on this subject based on the ideXlab platform.

  • application of enoki mushroom flammulina velutipes stem wastes as functional ingredients in Goat Meat nuggets
    Foods, 2020
    Co-Authors: Dipak Kumar Banerjee, Arun K. Das, Y P Gadekar, Rituparna Banerjee, Mirian Pateiro, P K Nanda, S Biswas, David Julian Mcclements, Jose M Lorenzo
    Abstract:

    The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of Goat Meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated Meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier Meat products.

  • bael pulp residue as a new source of antioxidant dietary fiber in Goat Meat nuggets
    Journal of Food Processing and Preservation, 2015
    Co-Authors: Arun K. Das, V Rajkumar, Arun K. Verma
    Abstract:

    The present study was carried out to evaluate the antioxidant potential of bael (Aegle marmelos L.) pulp residue (BPR) and its influence at two different levels (i.e., 0.25 and 0.5%) as an antioxidant dietary fiber on the quality of Goat Meat nuggets. The antioxidant potential (total phenolics, radical-scavenging activity and ferric reducing antioxidant power) and dietary fiber content of BPR were evaluated. The results showed that BPR contained good amount of total phenolics (15.16 mg GAE/g dry weight) and dietary fiber (56.91%). The addition of BPR significantly improved the emulsion stability, cooking yield, ash, total phenolics and dietary fiber of the Meat products. BPR decreased (P   0.05) increase in the score of other attributes. BPR decreased lipid peroxidation and microbial counts in Meat products during 21 days of storage period. The results demonstrated that BPR, which is rich in bioactive components such as phenolic compounds and dietary fiber, could be used as an antioxidant dietary fiber in muscle food products without affecting its quality and acceptability. Practical Applications In the food sector, processing of healthier Meat products is one of the fastest growing components. Numerous studies have shown that incorporation of dietary fibers in Meat products improves various physicochemical and functional characteristics as well as physiological value. The influence of dietary fiber on human health is now widely acknowledged by various researchers and health agencies. Supplementation of antioxidant dietary fiber in Meat products can be helpful in improving their various quality characteristics and oxidative stability, besides furnishing the bioactive components to the consumers. Therefore, bael pulp residue, a valuable bioactive ingredient, could be used in Meat product processing to satisfy both nutritionists and consumers. Additionally, it can be worthy in maintaining the product quality during storage for a longer period of time.

  • antioxidant effects of broccoli powder extract in Goat Meat nuggets
    Meat Science, 2012
    Co-Authors: Rituparna Banerjee, Arun K. Das, Arun K. Verma, V Rajkumar, Akshay Shewalkar, H P Narkhede
    Abstract:

    The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in Goat Meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100ppm BHT). Total phenolics in 5mg broccoli powder was higher (P<0.05) than 100ppm BHT. Free radical scavenging activity of 2.25mg and 3mg broccoli powder was found similar to 50 and 100ppm BHT. Reducing power of 10mg broccoli powder was comparable to the 100ppm BHT. Incorporation of 1.5 and 2% BPE decreased (P<0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of products with 1.5 and 2% BPE was lower (P<0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P<0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in Goat Meat nuggets without affecting product acceptability.

  • moringa oleiferia leaves extract a natural antioxidant for retarding lipid peroxidation in cooked Goat Meat patties
    International Journal of Food Science and Technology, 2012
    Co-Authors: Arun K. Das, Arun K. Verma, V Rajkumar, D Swarup
    Abstract:

    Summary The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked Goat Meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g−1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical-scavenging activity of 1, 1-diphenyl 2 picrylhydrazyl (DPPH). The IC50 value of MOL extract for 2, 2-diphenyl-1-picrylhydrazyl radical scavenging was 18.54 μg mL−1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to Meat was found to retard lipid peroxidation of cooked Goat Meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g Meat was sufficient to protect Goat Meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.

  • retort pouch processing of chettinad style Goat Meat curry a heritage Meat product
    Journal of Food Science and Technology-mysore, 2010
    Co-Authors: V Rajkumar, K Dushyanthan, Arun K. Das
    Abstract:

    Chettinad style Goat Meat curry, a heritage Meat product, was thermal processed in retort pouches having 4 layer configurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches filled with 150 g of Goat Meat and 100 g of curry medium were retorted to a FO value of 12.1 min. Retort cooked products were tested for sterility and quality characteristics. Retorting decreased the product pH, thiobarbituric acid reactive substances and shear force values. Retort processed products had significantly lower L*, a*, b* and chroma values. Product was superior in all sensory attributes. It is concluded that Chettinad style Goat Meat product retorted to a FO value of 12.1 min, had acceptable sensory quality characteristics.

A.s.r. Anjaneyulu - One of the best experts on this subject based on the ideXlab platform.

  • effect of full fat soy paste and textured soy granules on quality and shelf life of Goat Meat nuggets in frozen storage
    Meat Science, 2008
    Co-Authors: A.s.r. Anjaneyulu, Y P Gadekar, Ripandeep Singh, H Pragati
    Abstract:

    Abstract Goat Meat nuggets were prepared using commercially available textured soy granules and reduced beany flavour full-fat soy paste (FFSP) made by simple processing technology to compare the performance of these proteins in a comminuted Meat system. Addition of soy proteins (soy paste and soy granules) did not significantly affect the product yield, pH, moisture and fat percentage whereas protein content and water holding capacity (% expressible water) were significantly ( p  > 0.05) lower in nuggets with 15% soy paste. Lower force was required to compress or shear the sample as hardness, springiness, gumminess and chewiness decreased in soy paste incorporated nuggets. Soy proteins either paste or granules, did not affect sensory attributes except flavour and overall acceptability. Nuggets with soy paste and control ones did not differ significantly for flavour and overall acceptability whereas nuggets with soy granules were rated significantly ( p  > 0.05) lower. The nuggets remained stable with minor changes in physico-chemical, microbiological and sensory quality during frozen storage (−18 ± 1 °C) for 90 days. It is concluded from this study that FFSP could be successfully incorporated in comminuted Meat systems for producing quality products similar to commercially available soy granules.

  • physicochemical textural sensory characteristics and storage stability of Goat Meat patties extended with full fat soy paste and soy granules
    International Journal of Food Science and Technology, 2008
    Co-Authors: Arun K. Das, Arun K. Verma, A.s.r. Anjaneyulu, N Kondaiah
    Abstract:

    Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in Goat Meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted Meat products.

  • microbial and sensory quality changes in refrigerated minced Goat Meat stored under vacuum and in air
    Small Ruminant Research, 2000
    Co-Authors: Y Babji, T R K Murthy, A.s.r. Anjaneyulu
    Abstract:

    Goat mince was packed and stored at 4 18C. Mince was analysed physico-chemically and microbiologically at intervals 0, 3, 7, 10, 21 and 28 days for packs stored aerobically and 7, 14, 21, 28 and 40 days for vacuum packs. Although the initial pH of mince was 6.5, Meat pH and extract release volume declined during vacuum storage. The microbial profile of aerobically stored mince was significantly higher than that in vacuum packs. The mean count of total aerobes of aerobic packages was higher than that of different groups of spoilage flora in vacuum packed mince. The air packed mince comprised the climax population (log10 cfu g ˇ1 ) of aerobic plate counts (9.0), psychrotrophs (8.8), coliforms (6.0), enterobacteriaceae (6.0), Pseudomonas (9.0), faecal streptococci (6.8), lactic acid bacteria (3.5), staphylococcal counts (5.5) and yeast and mould (4.0) counts, whereas bacterial (log10 cfu g ˇ1 ) profile of vacuum packed mince included total aerobic plate counts (7.0), psychrotrophs (7.1), Pseudomonas (7.6) faecal streptococci (7.3) and lactic acid bacteria counts (3.1). The shelf-life was 28 days for vacuum packed mince whereas similar overall acceptability scores were observed at 3 days for aerobic packages. During storage putrid odours in aerobically packed mince and sulphide odours in vacuum packs were observed. High pH of mince and the initial heavy carcass contamination promoted the rapid multiplication of facultative anaerobes leading to spoilage of the mince. # 2000 Published by Elsevier Science B.V. All rights reserved.

Anjan Borah - One of the best experts on this subject based on the ideXlab platform.

  • anti oxidant effect of extracts of kinnow rind pomegranate rind and seed powders in cooked Goat Meat patties
    Meat Science, 2010
    Co-Authors: Suresh K Devatkal, K Narsaiah, Anjan Borah
    Abstract:

    To overcome the disadvantages of using synthetic anti-oxidants in Meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in Goat Meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4 ± 1 °C) of Goat Meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab L value significantly (P PSP > KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in Meat products.

  • anti oxidant effect of extracts of kinnow rind pomegranate rind and seed powders in cooked Goat Meat patties
    Meat Science, 2010
    Co-Authors: Suresh K Devatkal, K Narsaiah, Anjan Borah
    Abstract:

    To overcome the disadvantages of using synthetic anti-oxidants in Meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in Goat Meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4+/-1 degrees C) of Goat Meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab L value significantly (P PSP>KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in Meat products.