Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops |
Sharma, Heena
(Division of Livestock Products Technology, Indian Veterinary Research Institute)
Sharma, Brahma Deo (Division of Livestock Products Technology, Indian Veterinary Research Institute) Mendiratta, S.K. (Division of Livestock Products Technology, Indian Veterinary Research Institute) Talukder, Suman (Division of Livestock Products Technology, Indian Veterinary Research Institute) Ramasamy, Giriprasad (Division of Livestock Products Technology, Indian Veterinary Research Institute) |
1 | AOAC. 1995. Official method of analysis. 16th Edn. Association of Official Analytical Chemists, Washington DC. |
2 | APHA. 1984. Compendium of method of microbiological examination of food, 2nd Edn. Speck, M.L.American Public Health Association, Washington DC. |
3 | Berglund, D. R. 2002. Flax: new uses and demands. Trends in new crops and new uses, ASHS press, Alexandria, VA. pp. 358-360. |
4 | Bernal, V. M., C. H. Smajda, J. L. Smith, and D. W. Stanley. 1987. Interactions in protein/polysacchardise/calcium gels. J. Food Sci. 52:1121-1125. DOI |
5 | Berry, B. W. and D. W. Stiffler. 1981. Effect of electric stimulator boiling temperature formulation and rate of freezing on sensory cooking chemical and physical properties of ground beef patties. J. Food Sci. 46:1103-1106. DOI |
6 | Bilek, E. and S. Turhan. 2009. Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci. 82:472-477. DOI ScienceOn |
7 | Boles, J. A. and P. J. Shand. 1999. Effects of raw binder system, meat cut and prior freezing on restructured beef. Meat Sci. 53:233-239. DOI ScienceOn |
8 | Bourne, M. C. 1967. Texture profile analysis. J. Food Sci. 32:62-67. |
9 | Chen, H. H., S. Xui, and Z. Wang. 2007. Interaction between flaxseed gum and meat protein. J. Food Eng. 80:1051-1059. DOI ScienceOn |
10 | Chen, H. H., S. Xu, and Z. Wang. 2006. Gelation properties of flaxseed gum. J. Food Eng. 77:295-303 DOI ScienceOn |
11 | Chen, H. H., S. Y. Xu, and Z. Wang. 2004. Separation and purification of acidic polysaccharides and neutral polysaccharides in flaxseed gum. J Food Ferment Ind. 1:96-100. |
12 | Cremer, M. L. and J. R. Chipley. 1977. Satellite food service system: Time and temperature and microbiological and sensory quality of precooked frozen hamburger patties. J. Food Prot. 40:603-607. |
13 | Daun, J. K., V. J. Barthet, T. L. Chornick, and S. Duguid. 2003. Structure, composition, and variety development of flaxseed. In: Flaxseed in Human Nutrition (Ed. L. U. Thompson, and S. C. Cunnane). AOCS Press, Champaign, USA, pp. 1-40. |
14 | Duncan, D. B. 1955. Multiple range and multiple F test. Biometrics 11:1-42. DOI ScienceOn |
15 | Jay, J. M. 1996. In: Modern food microbiology (4th ed.). New Delhi: CBS Publishers and Distributors. |
16 | Fiscus, A., J. Harris, J. A. Albrecht, and S. E. Scheideler. 1999. Incorporation of flaxseed into a master mix and evaluation of banana bread and peanut butter cookies. J. Am. Diet Assoc. 99(9):A29. |
17 | Greene, B. A. and T. H. Cumuze. 1982. Relationship between TBA numbers and inexperienced panelists. Assessments of oxidized flavour in cooked beef. J. Food Sci. 47:52-54. DOI |
18 | Holmes, A. W., W. M. Marrs, and M. M. Boyar. 1986. Hydrocolloids and processed food. In: Gums and stabilizers for the food industry (Ed. G. O. Phillips, D. J. Wedlock, and P. A. Williams). 3:245-252. New York: Elsevier Applied Science Publishers. |
19 | Lim, J. 2011. Hedonic scaling: A review of methods and theory. Food Qual. Prefer. 22:733-747. |
20 | Lipillina, E. and V. Ganj. 2009. Incorporation of ground flaxseed in bakery products and its effect on sensory and nutritional characteristics-a pilot study. J. Food Sci. 20:50-59. |
21 | Modi, V. K., N. S. Mahendrakar, D. Narasima Rao, and N. M. Sachindra. 2004. Quality of buffalo meat burger containing legume flours as binders. Meat Sci. 66:143-149. DOI ScienceOn |
22 | Sachdev, A. K. and R. Gopal. 2000. Storage quality changes in cooked chicken rolls. Ind. J. Poult. Sci. 35:364-366. |
23 | Singer, F. A. W., F. S. Taha, S. S. Mohamed, A. Gibriel, and M. E-Nawawy. 2011. Preparation of protein/mucilage products from flaxseed. Am. J. Food. Tech. 6:260-278. DOI |
24 | Trout, E. S., M. C. Hunt, D. E. Johnson, J. R. Claus, C. L. Kastner, and D. H. Kropt. 1992. Characterstics of low fat ground beef containing texture modifying ingredients. J. Food Sci. 57:19-24. DOI |
25 | Singh, R., M. K. Chatli, A. K. Biswas, and J. Sahoo. 2011. Quality of omega-3 fatty acids enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil. J. Food Sci. Technol. (In press) |
26 | Snedecor, G. W. and W. G. Cochran. 1995. Statistical methods, 8th edn. IOWA. State University Press, Ames, IOWA. |
27 | Tarladgis, B. G., B. M. Watts, M. T. Yaunathan, and L. R. Dugan. 1960. A distillation methods for the quantitative determination of malonaaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37: 44-48. DOI ScienceOn |
28 | Turhan, S., I. Sagir, and N. S. Ustun. 2005. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71:312-316. DOI ScienceOn |
29 | Turhan, S., H. Temiz, and I. Sagir. 2007. Utilization of wet okara in low-fat beef patties. J. Muscle Foods. 18:226-235. DOI ScienceOn |
30 | Valencia, I., M. N. O’Grady, D. Ansorena, I. Astiasaran, and J. P. Kerry. 2008. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci. 80:1046-1054. DOI ScienceOn |
31 | Verma, A. K., B. D. Sharma, and R. Banerjee. 2010. Effect of sodium chloride replacement and apple pulp inclusion on the physic-chemical, textural and sensory properties of low fat chicken nuggets. LWT-Food Sci. Technol. 43:715-719. DOI ScienceOn |
32 | Williams, P. 2007. The role of red meat in the Australian diet. Nutr. Diet 64(s4):S99-S195. |
33 | Wang, Y., D. Li, L. Wang, and B. Adhikari. 2011. The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). J. Food Eng. 104:56-62. DOI ScienceOn |
34 | Watts, B. M. 1962. Meat products. Symposium on food lipids and their oxidation. Westport, CT: AVI Pub. Co. Inc. pp. 202 |
![]() |