The department has developed various types of edible/biodegradable films using whey protein, soy protein, starch, chitosan and composite impregnated with various antimicrobial substances nisin, cinnamaldehyde, potassium sorbate, green tea extract, eugenol, lemon grass oil etc. for extending the storage life of meat products.
(fenugreek seed extract, Seabeuckthorn seed extract, grape seed extract, green tea extract, turmericin, Acacia catechu extract, peppermint, eugenol, lemon grass oil, aloe vera extract, tomato and pink guava lycopene) for its antioxidant and antimicrobial efficacy for the preservation of various meat and meat products.
Studies on alternative colourants in palace of sodium nitrite revealed that 0.035% pink rose colour is a suitable alternative colourant as compared to 1% deggimirch powder and 0.2% clove powder to prepare cured goat meat patties without affecting the quality of the product.
Functional Pork loaves were developed by incorporating the fibers from inulin.
Functional chevon patties were developed by incorporating the fibers from finger millet.
The developed product fulfills almost 50% of recommended daily fiber requirement and has 1.98 % crude fibre and 3.60 mg ?-carotene in 100g product.
Developed chicken nuggets withthe incorporation of selected level of ground carrot. It significantly (p<0.05) improved nutritional value, texture profile such as hardness, gumminess and chewiness, Hunter colour values, sensory scores for colour and appearance without affecting the other sensory attributes.
The developed product has polyunsaturated fatty acids/Saturated fatty acids ratio as 3.48 and Omega-6 and omega -3 fatty acid ratio as - 2.02 (Recommended <4.0).
were developed by incorporating encapsulated algal oil and powder.
Effective incorporation of mashed green banana at 15% level in the formulation of chicken nuggets can be made without affecting the products quality.
Effective incorporation of mashed green banana at 15% level in the formulation of chicken nuggets can be made without affecting the products quality.
Soy protein isolate at 2.0% level is recommended as a fat replacer in low-fat buffalo meat patties as it showed higher moisture: protein ratio, cooking yield, dimensional characters, sensory attributes such as colour, flavor, texture, juiciness and overall palatability including 35-40% decreased calorie content.
Tapioca starch can be successfully utilized at 3.0% level as a fat replacer with significant improvement in processing, compositional and sensory properties.
The department has developed the processing protocols for a number of novel egg products e.g. Egg Drink, Egg Parantha, Egg nuggets, Egg Cutlets etc.
The department has developed the processing protocols for various egg products which can be stored at room temperature for long time e.g.Quail egg pickle, Chicken egg pickle, Egg Soup Powder, Egg Omelet mix, Egg bhurji mix, Egg Jam, Egg chutney etc.
Natural preservatives such as aloe vera gel, amla powder and chitosan were incorporated for development of low-salt restructured ham slices (RHS). The developed product has greatly improved the oxidative stability, microbiological quality and sensory quality and can be stored under refrigerated storage up to 15 days.
In the formulation of restructured meat slices, natural acidulants like amla powder and mango powder were used and found to be organoleptically acceptable and microbiologically safe.
The department has developed the processing protocols for a number of novel shelf stablemeat products e.g. Meat Biscuits, Meat mathi, Meat papad, Chicken lollypops, Chicken meat bullets, chicken meat croquettes etc.
Common Indian culinary product used in various curry products. The meat waddi prepared from chicken meat and has high protein content (50% DM basis). It can be stored at room temperature for 2-3 months.
Chicken meat kurkure are extruded, nutritious meat based snack product. It can be stored without refrigeration at room temperature for 3-4 months. The total protein content in the developed kurkure varied in the range of 20-25%.
Good quality chicken snack sticks can be prepared by using minced chicken meat at 70% level in the formulation developed.
The shelf life of goat meat bites was extended by using edible coatings (25% liquid egg white) and natural antioxidants (3% aloe vera gel). The developed enrobed goat meat bites were successfully stored under aerobic packaging conditions for 35 days and 45 days under MAP conditions at refrigerated temperature.
Texture profile studies indicated that chewiness and gumminess increased in nuggets containing ground carrot and decreased in control nuggets. Springiness showed increasing trend and cohesiveness showed decreasing trend in both types of nuggets during the refrigerated storage period of 15 days.
The moisture: protein ratio and calorie content was recorded highest in microwave oven (MO) cooked patties. MO cooked patties recorded maximum moisture and fat retention resulting in highest cooked yield. The dimensional parameters of patties varied significantly with the method of cooking. The sensory panelists scored hot air oven (HO) cooked better than MO and pressure cooked (PC) patties.
Various value added processed emu meat products such as emu meat nuggets, patties, sausage balls/koftas, pickle etc have been developed by the department.
The department has standardized the formula for making tenderizing mixture for tenderization of the tough meat.
Lactic acid (0.15M) and calcium chloride (0.15M) marination of turkey meat chunks is a useful tool to improve the acceptability of tough turkey meat. Papain at concentration of 0.25% resulted in over tenderization of turkey meat chunks, when treated along with LA and Calcium chloride. 0.15M LA in combination with 0.1% papain solution was suitably effective in overcoming the toughness of turkey meat chunks.
