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- Title
Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis.
- Authors
Haque, Abdul; Ahmad, Saghir; Khan, Tariq; Alomrani, Sarah Owdah; Adnan, Mohd; Kieliszek, Marek; Ashraf, Syed Amir
- Abstract
This study aimed to examine the potential antioxidant properties of pea peel powder (PPP) in minimizing lipid and protein oxidation, microbial count, and changes in overall quality of buffalo meat patties during refrigerated storage at a temperature of 4 ± 1 ℃. The analysis conducted for PPP revealed favorable phenolic and flavonoid content along with antioxidant activity. Additionally, PPP exhibited promising physicochemical features, including dietary fiber, good water holding and oil holding capacity. Patties were developed after incorporating 2, 4, 6, and 8% PPP (PPP1, PPP2, PPP3 and PPP4) respectively. The inclusion of PPP in the patties, particularly in the sample containing 8% PPP, yielded a significant elevation (P < 0.05) in dietary fiber content from 0.56 to 5.86%, accompanied by improved stability of lipids and proteins against oxidation. The incorporation of PPP at a level of 6% (PPP3) resulted in increased sensory ratings and an overall improvement in the quality of the patties. The inclusion of 8% PPP in the samples demonstrated a reduction in the total plate count of the samples from 6.96 to 5.06 log CFU/g on the 21st day of the study. Scanning electron microscopy images showed that compared to the control patties, the PPP-treated patties had less surface roughness and uneven distribution. Therefore, the incorporation of PPP has been demonstrated to be a successful approach for enhancing the patties' storage stability and dietary fiber, which may have potential health benefits.
- Subjects
DIETARY fiber; SCANNING electron microscopy; REFRIGERATED storage; POWDERS; PROTEIN stability
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 6, p4088
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02478-x