Author(s):
1. Zunaira Basharat:
Department of Food Sciences, University of the Punjab,Lahore,Pakistan
2. Muhammad Rizwan Tariq:
Department of Food Sciences, University of the Punjab,Lahore,Pakistan
3. Shinawar Waseem Ali:
Department of Food Sciences, University of the Punjab,Lahore,Pakistan
4. Muhammad Usama Pervaiz:
Department of Chemistry,UET, Lahore,Pakistan
Abstract:
Poultry meat particularly chicken meat is well-regarded from other meat types because of its low energy value with high nutritional density. However, chicken meat doesn't provide sufficient amount of dietary fiber to its consumers. On the other hand, food industry by-products are excellent source of many functional ingredients such as dietary fibers and bioactive compounds. Pomegranate processing produce an enormous amount of food waste that is dumped as waste without begin knowing the functional importance of pomegranate peel. Pomegranate peel provides a significant amount of dietary fiber with minute's amount of fat. Furthermore, it is an outstanding reservoir of many bioactive compounds that are responsible for anti-oxidant and anti-microbial properties. The purpose of this study was to develop a functional meat product (chicken tender pops) by effective valorization of pomegranate peel powder (PPP) and to explore its efficacy as a natural dietary fiber source, anti-oxidant and anti-microbial agent. Chicken tender pops were developed by incorporation of various concentrations of pomegranate peel powder. Treatments were named as control sample (T0), chicken tender pops with 3% PPP (T1), chicken tender pops with 6% PPP (T2), chicken tender pops with 9% PPP (T3). All the samples were developed under good hygienic conditions, stored at 4 ± 2 °C for 30 days and evaluated for stability and acceptability under storage conditions. Incorporation of pomegranate peel powder significantly increased the dietary fiber content of chicken tender pops from (0.252%) in T0 to (1.45%) in T3. Water holding capacity of product was improved significantly due to addition of PPP. While other physicochemical parameters fat, protein, ash and pH showed non-significant effect. The lowest values of TBARS (0.59 mg monoaldehyde/Kg) and total plate count (3.05 log CFU/g) was observed in T3. Furthermore, addition of PPP significantly improves the cooking yield and cooking loss of the product. Sensory evaluation was carried out by trained panelist using nine-point hedonic scales. Chicken tender pops with 6% PPP (T2) was preferred by panelist due to high acceptability and balanced organoleptic properties. Hence it can be concluded that PPP can be effectively utilized as a natural fiber source, anti-oxidant and anti-microbial agent in novel functional foods.
Page(s):
49-49
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
antimicrobial
,
Natural antioxidant
,
Pomegranate Peel Powder
,
Valorization
,
Fiber Supplementation
,
Chicken tender Pops
References:
References are not available for this document.
Citations
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