NDLI: Optimisation of mechanically deboned chicken meat ( MDCM ) aromatic herbal sausage formulations using simplex-lattice mixture design

Please wait, while we are loading the content...

Optimisation of mechanically deboned chicken meat ( MDCM ) aromatic herbal sausage formulations using simplex-lattice mixture design

Content Provider	Semantic Scholar
Copyright Year	2018
Abstract	Nowadays, consumers are demanding for more natural foods, obliging the industry to include natural antioxidants instead of synthetic antioxidants to retard lipid oxidation and control spoilage bacteria in foods in order to improve their quality and nutritional value. Thus, various types of herbs and spices have been added in a variety of foods to improve their quality. Mechanically Deboned Chicken Meat (MDCM) sausage which is very susceptible to microbial growth and oxidation due to the extensive stress during the machine-deboning process and frozen storage resulted in decrease functionality of the product. This study was aimed to determine an optimum formulation of MDCM herbal sausage incorporated with three dried herbs using mixture design (Design Expert 8.0.1) software. Thirteen formulations of MDCM herbal sausages consisted of three independent variables: Persicaria hydropiper (X1), Murraya koenigii (X2) and Etlingera elatior (X3) were developed. The effects of these aromatic Malaysian herbs on the total phenolic content (TPC), antioxidant activity and sensory qualities (aroma, colour, firmness, herbal taste, juiciness, after taste and overall acceptability) of sausages were determined using Folin-Ciocalteu colorimetric method, 2,2-diphenyl-1-picrylhydrazyl (DPPH) Radical Scavenging assay and Quantitative Descriptive Analysis (QDA), respectively. The three independent variables had significant (p<0.05) effects on all response variables. The optimum formulation of sausage with the highest desirability (0.93) consisted of 59.46% (X1), 0% (X2) and 40.54% (X3) produced 23.25 mg GAE/g EW of TPC value, 132.84 mg/mL of EC50 value and moderate score for overall acceptability (8.7). The predicted response values and the actual obtained response values for the optimised products were not significant at 95% confidence level.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.ifrj.upm.edu.my/25%20(05)%202018/(5).pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

Central Library (ISO-9001:2015 Certified)
Indian Institute of Technology Kharagpur
Kharagpur, West Bengal, India | PIN - 721302

See location in the Map
03222 282435
Mail: support@ndl.gov.in

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in