OPTIMIZATION OF CHICKEN MEAT BISCUITS WITH DIFFERENT OLEOGELS
Loading...
Files
Date
2024-02
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA
Abstract
Omega-3 fatty acids are of increasing interest due to their health benefits but
face various physical limitations because of their liquidity. Using these omega fatty
acid rich oils with selected gelator substance can yield oleogels that are solids at
room temperature. Oleogels of both olive oil and flaxseed oil with 5 per cent
carnauba wax out performed in their physical characteristics. These oleogels were
used as saturated fat replacers in chicken meat biscuits. The developed formulations
had significantly (P<0.05) higher baking yield, better texture profile, lower saturated
fat content, higher PUFA/SFA and h/H ratios with good organoleptic quality.
In the second phase of the study, the developed chicken meat biscuits with
flaxseed oil oleogel were subjected to both ambient (28±1℃) and refrigerated
(4±1℃) storage temperatures for a period of 45 days. Though both the treatments
had exhibited healthier fatty acid profile, flaxseed oil oleogel incorporated chicken
meat biscuits were chosen for shelf-life evaluation study due to their significantly
lower (P<0.05) saturated fat content compared to their counterparts. The pH values
were in decreasing trend, whereas, 2-Thiobarbituric acid values were in increasing
trend during the storage period. The total plate count (log cfu/g) and yeast and mould
count of chicken meat biscuits were not detectable during initial days, but later on,
counts were significantly increased (P<0.05). The organoleptic study throughout the
storage period showed a considerable decline in all sensory attributes. The biscuits
did, however, meet panellists acceptable limits till 40 days of both ambient and
refrigeration storage.