Zuhaib Bhat

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Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

SpringerPlus, 2014

The present study was undertaken to evaluate the effect of different levels of pumpkin on the qua... more The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, crude protein, ether extract and ash content of the products showed significantly (p < 0.05) decreasing trend with increasing levels of incorporation of pumpkin however, there was a significant…

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Meat Color: Factors Affecting Color Stability

Encyclopedia of Food Chemistry

Emerging processing technologies for improved digestibility of muscle proteins

Trends in Food Science & Technology

Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi

Food Research International

Current and future prospects for the use of pulsed electric field in the meat industry

Critical reviews in food science and nutrition, Jan 2, 2018

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the att... more Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased p...

Optimization of Animal Fat as a Vegetable Fat Replacer in the Preparation of Heat Resistant Milk Chocolate

International Journal of Livestock Research

Effect of Incorporation of Tribulusterrestris (Gokshura) on pH of Cooked Chevon Sausages

THE INDIAN JOURNAL OF VETERINARY SCIENCES AND BIOTECHNOLOGY, 2017

A Study was undertaken to explore the possibility of utilization of Tribulusterrestris(Gokshura)a... more A Study was undertaken to explore the possibility of utilization of Tribulusterrestris(Gokshura)as an alternative to synthetic preservatives in meat products. Chevon sausages were used as a model meat product and incorporated with different concentrations of Tribulusterrestris (0.25%, 0.50%, 0.75%) and were vacuum packed and assessed for pH under refrigerated (4±1oC) conditions at regular intervals of 0, 14, 28, 42 and 56 days. Incorporation of Tribulusterrestris significantly (P less than 0.05) lowered pH as compared to control.

Effect of Incorporation of Tribulus terrestris on Microbiology Characteristic of Cooked Chevon Sausages

Annual Research & Review in Biology, 2017

Aims: To Study the effect of incorporation of Tribulus terrestris/Gokshura (a natural meat preser... more Aims: To Study the effect of incorporation of Tribulus terrestris/Gokshura (a natural meat preservative) on microbiology characteristic of cooked chevon sausages (goat meat sausages). Methodology: Meat emulsion for chevon sausages was prepared and was divided in four parts, as follows first part was kept as control and in which Tribulus terrestris/Gokshura was not added and rest three parts were incorporated with different levels of Tribulus terrestris/Gokshura viz. being T 1 (0.25%), T 2 (0.50%), T 3 (0.75%). All samples were vacuum packaged and assessed for microbiological characteristic under refrigerated (41°C) conditions at regular int ervals of 0, 14, 28, 42 and 56 days. Three independent experimental trials of the study were conducted and were carried out with duplicate sample analysis (n=6). Results: Incorporation of Tribulus terrestris shows significant (P<0.05) effect on the microbiological characteristics of the products as treated products showed significantly lower values for microbial Original Research Article

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Efect of clove oil on the storage quality of aerobically packaged fibre enriched chevon cutlets

A study was conducted to evaluate the possibility of utilization of barley as a source of fiber i... more A study was conducted to evaluate the possibility of utilization of barley as a source of fiber in the development of fiber-enriched designer chevon cutlets. Three levels of barley flour viz. 2, 4 and 6 percent were incorporated replacing lean meat in the formulation. The products developed were assessed for various physicochemical, sensory, texture and colour parameters. pH, crude fiber, ash content, texture parameters like hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value showed significant (P<0.05) increasing trend whereas flavor, juiciness and overall acceptability decreased significantly (P<0.05) with increasing levels of incorporation. Based on various physicochemical and sensory parameters, chevon cutlets containing 4 percent barley flour were optimized as best.

In Vitro Meat: A Future Animal-Free Harvest

Critical Reviews in Food Science and Nutrition, 2015

In vitro meat production is a novel idea of producing meat without involving animals with the hel... more In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dramatically transform traditional animal-based agriculture by inventing &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;animal-free&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; meat and meat products.…

Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets

Nutrition & Food Science, 2015

Purpose – The purpose of this study was to explore the potential of Aloe vera as a novel source o... more Purpose – The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets. Design/methodology/approach – The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions. Findings – pH, crude protein, ether extract and ash content of the nuggets showed significant (p < 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p < 0.05) i...

format_quoteSensory evaluation showed no significant decline in quality of Aloe vera-enriched nuggets compared to control samples during storage.format_quote

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Paneer—An Indian soft cheese variant: a review

Journal of Food Science and Technology, 2014

Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft c... more Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is marble white in appearance, having firm, cohesive and spongy body with a close-knit texture and a sweetish-acidic-nutty flavour. Preparation of paneer using different types of milk and varied techniques results in wide variation in physico-chemical, microbiological and sensory quality of the product. Paneer blocks of required size are packaged in laminated plastic pouches, preferably vacuum packaged, heat sealed and stored under refrigeration. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 °C). The spoilage of paneer is mainly due to bacterial action. Successful attempts have been made to enhance the shelf life of paneer. This review deals with the history, method of manufacture, factors affecting the quality, physico-chemical changes during manufacture, chemical composition and nutritional profile, packaging and shelf life of paneer.

“Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product”

Journal of Food Science and Technology, 2013

The present study was conducted to determine the effect of three different levels of sorbic acid ... more The present study was conducted to determine the effect of three different levels of sorbic acid (0.1 %, 0.2 % and 0.3 %) on the shelf life and storage quality of Kaladhi. Kaladhi was prepared from pasteurized buffalo milk standardized to 6 % fat and 9 % SNF with coagulation at 40 °C using 5 % lactic acid as a coagulant. Kaladhi prepared without sorbic acid served as control and was compared with the products treated with different levels of sorbic acid for a storage period of 35 days at ambient temperature. The results showed a significant (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05) effect of sorbic acid on most of the physicochemical parameters i.e. titratable acidity, free fatty acid content (% oleic acid) and thiobarbituric acid value which showed a decreasing trend with increasing concentration of sorbic acid. However, a non-significant (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 0.05) effect of sorbic acid was observed on pH and proximate parameters of the product. Kaladhi treated with 0.3 % sorbic acid retained most desirable physicochemical and sensory properties throughout the storage period hence, was considered the best.

Quality evaluation of mutton Harrisa during one week refrigerated storage

Journal of Food Science and Technology, 2012

Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to s... more Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4 ± 1°C) temperature for various physicochemical, microbiological and sensory attributes. The mean values of pH, protein percent, fat percent and ash percent of the product increased significantly (P &lt; 0.05) whereas the mean moisture percent showed a significantly (P &lt; 0.05) decreasing trend during refrigerated storage. The mean scores of all the sensory parameters decreased significantly (P &lt; 0.05) with storage. Total plate count and psychrophilic count increased significantly (P &lt; 0.05) whereas the coliforms were not detected throughout the period of storage. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (% oleic acid) values also increased significantly (P &lt; 0.05) with storage period. Although storage resulted in significant decrease in almost all the quality attributes and sensory scores but the changes were within the limits of acceptability. The product was acceptable for a period of one week under refrigerated conditions.

Carcass quality parameters of Vanaraja chicken

Indian Journal of …, 2009

... pp.198. Kanimozhi, K. and Mendiratta, SK 2001. Indian Journal of Animal Science. 36: 72-76. K... more

Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product

American Journal of Food Technology, 2012

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Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Comprehensive Reviews in Food Science and Food Safety

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditio... more Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.

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Animal-free Meat Biofabrication

American Journal of Food Technology, Jun 1, 2011

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