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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/79614
Full metadata record
DC Field | Value | Language |
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dc.contributor.author | Banerjee DK, | en_US |
dc.contributor.author | Das AK, | en_US |
dc.contributor.author | Banerjee R, | en_US |
dc.contributor.author | Pateiro M, | en_US |
dc.contributor.author | Nanda PK, | en_US |
dc.contributor.author | Gadekar YP, | en_US |
dc.contributor.author | Biswas S, | en_US |
dc.contributor.author | McClements DJ, | en_US |
dc.contributor.author | Lorenzo JM. | en_US |
dc.date.accessioned | 2023-07-05T05:51:29Z | - |
dc.date.available | 2023-07-05T05:51:29Z | - |
dc.date.issued | 2020-05-11 | - |
dc.identifier.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. | en_US |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/79614 | - |
dc.description | Not Available | en_US |
dc.description.abstract | 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. | en_US |
dc.language.iso | English | en_US |
dc.publisher | MDPI | en_US |
dc.subject | enoki mushroom; physicochemical properties; antioxidant activity; dietary fiber; goat meat nuggets quality; sensory characteristics | en_US |
dc.title | Application of enoki mushroom (Flammulina velutipes) stem wastes as functional ingredients in goat meat nuggets. | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Foods | en_US |
dc.publication.volumeno | 9(4) | en_US |
dc.publication.pagenumber | 432 | en_US |
dc.publication.divisionUnit | Eas | en_US |
dc.publication.sourceUrl | doi.org/10.3390/foods9040432 | en_US |
dc.publication.authorAffiliation | ICAR::Indian Veterinary Research Institute | en_US |
dc.publication.authorAffiliation | Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata 700 037, India | en_US |
dc.publication.authorAffiliation | Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain | en_US |
dc.publication.authorAffiliation | ICAR-Central Sheep and Wool Research Institute, Avikanagar, Jaipur 304 501, India | en_US |
dc.publication.authorAffiliation | Department of Food Science, University of Massachusetts, Armhrest, MA 01003, USA | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | Research | en_US |
dc.publication.naasrating | 11.56 | en_US |
dc.publication.impactfactor | 5.561 | en_US |
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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