Development of Healthier meat balls using Walnut Kernels and Fat modifications
DOI:
https://doi.org/10.48165/jms.2023.18.02.09Keywords:
Antioxidant activity, TBARS, texture profile, Rista, water activity, meatballs, functionalAbstract
The current study was aimed at optimizing the amount of fat and walnut kernel content for the production of functional meat balls (locally called as Rista). In the first experiment, different combinations of lean meat, animal fat and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physico-chemical, proximate, antioxidant activity parameters and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meat balls. In the second experiment, walnut kernel paste (WKP) was incorporated at three levels (3, 6 and 9%) replacing lean meat in the formulation of gravy based product. 6% WKP was found optimum for the development of functional meat balls. It was concluded that the formulation containing 84% lean meat, 10% animal fat and 6% walnut kernel paste was suitable for the preparation of functional meat balls.
Downloads
References
Ayo, J., Carballo, J., Solas, M.T. and Jimenez- colmenero, F. (2008). Physicochemical and sensory properties of health ier frankfurters as affected by walnut and fat content. Food Chemistry, 107: 1547-1552.
AOAC (2019). Official Methods of Analysis 21st edition. Association of Official Analytical Chemists, Washington, DC.
Bagona, O., Alonsa, Franciso, J., Colmenero, Franciso, J. and Sanchez (2013). Development and assessment of healthy properties of meat and meat products designed as func tional food. Meat Science, 95: 919-930.
Boruzi, A. L. and Nour, V. (2019).Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties. CyTA-Journal of Food, 17(1): 431-438.
Baliga, B. R. and Madaiah, N. (1970). Quality of sausage emul sion prepared from mutton. Journal of Food Science, 35: 383-385.
Bourne, M.C. (1978). Texture Profile analysis. Food Technology, 33: 62-6, 72.
Brand-Williams, B., Cuvelier, M.E. and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. LWT Food Science and Technology, 28 (1): 25.30.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. Y., Chung, H. J., Kim, C. J. (2010). Effects of replacing pork
back fat with vegetable oils and rice bran fiber on the qual ity of reduced fat frankfurters. Meat Science, 84: 557-563. Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., Kim, C. J. (2009). Characteristics of low fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science, 82: 266-271. Colmenero, F.J., Muniz, F.J.S., Alonso B.O. (2010). Design and development of meat based functional foods with Walnut: Technological, nutritional and health impact. Food Chemistry, 123: 959-967.
DAHD (2023). 20th Livestock Census. Livestock Production Statistics of India. Ministry of Fisheries, Animal Husbandry and Dairying, GOI.
Hunter, R.S. and Harold, R.W. (1987). The measurement of Appearance. John Wiley & Sons.
Hussain, S. A. (2011). Effect of Rosemary Extract and α-To copherol on the Quality of two Traditional Meat Products (Rista and Goshtaba) of Kashmir. MVSc Thesis submitted to Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir.
Keeton, J.T. (1983). Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science, 48: 878-881.
McAfee, A.J., Emeir, M., McSorley, Geraldine, J., Cuskelly, Bruce, W., Moss, Julie M. W., Wallace, Maxine, P., Bonham and Anna, M. (2010). Red meat consumption: an overview of the risks and benefits. Meat Science, 84(1): 1-13.
Pycia, K. and Ivanisova, E. (2020). Physico-chemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts. MDPI Foods, 9: 1081.
Rovida, M., S.R., Ahmad, T., Nazir, T.A., Padder, H., Jalal and A.I., Qurieshi. (2018). A study on the development of mutton nuggets extended with walnut kernel paste. Journal of Entomology and Zoology Studies, 6(3): 1514-1518.
Re, R., Pellegrini, N., Proteggent, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999).Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26: 1231-1237.
Salejda, A.M., Janiewicz, U., Korzeniowska, M., Kolniak-Ostek, j., Krasnowska. (2016). Effect of walnut green husk addition on some quality properties of cooked sausages. LWT-Food Science and Technology, 65: 751-757.
Sen, M. and Karadeniz, T. (2015). The Nutritional value of Walnut. Journal of Hygienic Engineering and Design, UDC, 634.1.
Serrano, A., Cofrades, S., Ruiz-Capillas, C., Olmedilla-Alonso, B. and Jimenez- Colmenero, F. (2005). Nutritional profile of restructured beef steak with added walnuts. Meat Science, 70: 647-654.
Singh, P.S., Sahoo, J., Chatli, M.K. and Biswas, A.K. (2014). Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preser vatives at refrigerated storage (4±1ºC). International Food Research Journal, 21: 1363-1373.
Turp, G. Y., Serdaroglu, M. (2007). Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk- A Turkish fermented Sausage. Meat Science, 78: 447-454.
Trout, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L. and Kropt, D.H. (1992). Characteristics of low fat ground beef containing texture modifying ingredients. Journal of Food Science, 57: 19-24.
Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J., Ahn, D.U. (2010). Improving Functional value of Meat Products. Meat Science, 86: 15-31.
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Hafsa Imtiyaz Chisti, Sheikh Rafeh Ahmad, Asif Hassan Sofi, Tarteela Haq, Tahir Nazir
This work is licensed under a Creative Commons Attribution 4.0 International License.
How to Cite
