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http://krishi.icar.gov.in/jspui/handle/123456789/79614
Title: | Application of enoki mushroom (Flammulina velutipes) stem wastes as functional ingredients in goat meat nuggets. |
Authors: | Banerjee DK, Das AK, Banerjee R, Pateiro M, Nanda PK, Gadekar YP, Biswas S, McClements DJ, Lorenzo JM. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Indian Veterinary Research Institute Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata 700 037, India Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain ICAR-Central Sheep and Wool Research Institute, Avikanagar, Jaipur 304 501, India Department of Food Science, University of Massachusetts, Armhrest, MA 01003, USA |
Published/ Complete Date: | 2020-05-11 |
Project Code: | Not Available |
Keywords: | enoki mushroom; physicochemical properties; antioxidant activity; dietary fiber; goat meat nuggets quality; sensory characteristics |
Publisher: | MDPI |
Citation: | Banerjee DK, Das AK, Banerjee R, Pateiro M, Nanda PK, Gadekar YP, Biswas S, McClements DJ, Lorenzo JM. Application of enoki mushroom (Flammulina Velutipes) stem wastes as functional ingredients in goat meat nuggets. Foods. 2020 Apr 4;9(4):432. |
Abstract/Description: | The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products. |
Description: | Not Available |
ISSN: | 2304-8158 |
Type(s) of content: | Research Paper |
Language: | English |
Name of Journal: | Foods |
Journal Type: | Research |
NAAS Rating: | 11.56 |
Impact Factor: | 5.561 |
Volume No.: | 9(4) |
Page Number: | 432 |
Name of the Division/Regional Station: | Eas |
Source, DOI or any other URL: | doi.org/10.3390/foods9040432 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/79614 |
Appears in Collections: | AS-IVRI-Publication |
Files in This Item:
File | Description | Size | Format | |
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foods-09-00432.pdf | 906.32 kB | Adobe PDF | View/Open |
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