Quality and storage stability of goat meat emulsion during refrigerated storage upon incorporation of α-chymotrypsin hydrolysed camel milk casein

DEVENDRA KUMAR; MANISH KUMAR CHATLI; RAGHVENDAR SINGH; PAVAN KUMAR; NITIN MEHTA

doi:10.56093/ijans.v88i12.85802

Authors

DEVENDRA KUMAR Scientist, ICAR-Central Sheep and Wool Research Institute
MANISH KUMAR CHATLI Professor-cum-Head, Department of Livestock Products Technology, College of Veterinary Science
RAGHVENDAR SINGH Principal Scientist and Head, ICAR-Central Sheep and Wool Research Institute
PAVAN KUMAR Assistant Meat Technologist, Department of Livestock Products Technology, College of Veterinary Science
NITIN MEHTA Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science

https://doi.org/10.56093/ijans.v88i12.85802

Keywords:

Antimicrobial activity, Antioxidant activity, Camel milk casein, Meat emulsion, Physico-chemical properties

Abstract

Three different levels, viz. T1 (0.03%), T2 (0.06%) and T3 (0.09%) (w/w) of α-chymotrypsin hydrolysed camel milk casein was incorporated into goat meat emulsion, and compared with control (C: 0% hydrolysate) and positive control (PC: 0.02% butylated hydroxytoluene (BHT), w/w) for changes in quality at 4±1°C. During storage, the water activity, extract release volume and emulsion stability decreased significantly, while pH increased. Except in T3, improvement in antioxidant potential of treated emulsions was recorded. Lower fatty acid oxidation was recorded in treated emulsions during storage. The treated emulsions had better instrumental colour profile, however, lightness (L*), redness (a* value) and yellowness (b*) values decreased with the advancement of storage period. The microbiological counts in treated emulsions were initially reduced, and at the end of storage, significantly lower counts were recorded. In microbial challenging test (MCT), the colony forming units in treated emulsions decreased upto 4th day for all the tested pathogens, thereafter increased significantly on 6th day except in T3, whereas, in C and PC groups, the counts increased significantly throughout the storage period. The findings suggested that camel milk casein hydrolysate with α-chymotrypsin could be used as a potential food ingredient to improve its quality.

Downloads

Download data is not yet available.

Author Biography

NITIN MEHTA, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science

Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science.

References

Abed N E, Kaabi B, Smaali M I, Chabbouh M, Habibi K, Mejri M, Marzouki M N and Ahmed S B H. 2014. Chemical composition, antioxidant and antimicrobial activities of Thymus capitata essential oil with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Evidence-Based Complementary and Alternative Medicine. Article ID 152487. DOI: https://doi.org/10.1155/2014/152487

APHA. 1984. Compendium of Methods for Microbiological Examination of Foods. 2nd edn. American Public Health Association, Washington, DC.

Baliga B R and Madaiah N. 1970. Quality of sausages emulsion prepared from mutton. Journal of Food Science 35(4): 383–85. DOI: https://doi.org/10.1111/j.1365-2621.1970.tb00937.x

Correa A P F, Daroit D J, Coelho J G, Meira S M M, Lopes F C, Segalin J, Risso P H and Brandelli A. 2011. Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease. Journal of Science of Food and Agriculture 91: 2247–54. DOI: https://doi.org/10.1002/jsfa.4446

Das A K, Rajkumar V and Dwivedi D K. 2011. Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat. International Food Research Journal 18: 563–69.

Demers-Mathieu V, Gauthier S F, Britten M, Fliss I, Robitaille G and Jean J. 2013. Inhibition of Listeria monocytogenes growth in Cheddar cheese by an anionic peptides-enriched extract from whey proteins. International Dairy Journal 32: 6–12. DOI: https://doi.org/10.1016/j.idairyj.2013.03.008

Dey S S and Dora K C. 2014. Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus). Journal of Food Science and Technology 5: 449–57. DOI: https://doi.org/10.1007/s13197-011-0512-z

Froehlich D A, Gullet E A and Usborne W R. 1983. Effect of nitrite and salt on the colour, flavour and overall acceptability of ham. Journal of Food Science 48: 152–54. DOI: https://doi.org/10.1111/j.1365-2621.1983.tb14811.x

Jay J M. 1964. Beef microbial quality determined by extract release volume (ERV). Food Technology 18: 1637–41.

Jin S K, Choi J S, Choi Y J, Lee S J, Lee S Y and Hur S J. 2015. Development of sausages containing mechanically deboned chicken meat hydrolysates. Journal of Food Science 80: S1563–67. DOI: https://doi.org/10.1111/1750-3841.12920

Koniecko R. 1979. Handbook for Meat Chemists. Avery Publishing Group, Inc. Wayne, New Jersy, pp 53–55.

Kumar A and Chattopadhyay S. 2007. DNA damage protecting activity and antioxidant potential of pudina extract. Food Chemistry 100: 1377–84. DOI: https://doi.org/10.1016/j.foodchem.2005.12.015

Kumar D and Tanwar V K. 2011. Effects of incorporation of ground mustard on quality attributes of chicken nuggets. Journal of Food Science and Technology 48: 759–62. DOI: https://doi.org/10.1007/s13197-010-0149-3

Kumar D, Chatli M K, Mehta N, Verma A K and Kumar P. 2015. Quality evaluation of chevon patties fortified with dietary fibre. Indian Journal of Small Ruminant 21: 85–91. DOI: https://doi.org/10.5958/0973-9718.2015.00040.9

Kumar D, Chatli M K, Singh R, Mehta N and Kumar P. 2016a. Enzymatic hydrolysis of camel milk proteins and its antioxidant properties. Journal of Camel Practice and Research 23(1): 33–40. DOI: https://doi.org/10.5958/2277-8934.2016.00005.9

Kumar D, Chatli M K, Singh R, Mehta N and Kumar P. 2016b. Enzymatic hydrolysis of camel milk casein and its antioxidant properties. Dairy Science and Technology 96: 391–04. DOI: https://doi.org/10.1007/s13594-015-0275-9

Kumar D, Chatli M K, Singh R, Mehta N and Kumar P. 2016c. Antioxidant and antimicrobial activity of camel milk casein hydrolysates and its fractions. Small Ruminant Research 139: 20–25. DOI: https://doi.org/10.1016/j.smallrumres.2016.05.002

Kumar D, Chatli M K, Singh R, Mehta N and Kumar P. 2016d. Effects of incorporation of camel milk casein hydrolysate on quality, oxidative and microbial stability of goat meat emulsion during refrigerated (4±1°C) storage. Small Ruminant Research 144: 149–57. DOI: https://doi.org/10.1016/j.smallrumres.2016.09.008

Kumar D, Chatli M K, Singh R, Mehta N and Kumar P. 2017a. Antioxidant and antimicrobial activity of ultra-filtered fractions of camel milk protein hydrolysates under in vitro condition. Indian Journal of Animal Sciences 87(11): 1391–95.

Kumar D, Chatli M K, Singh R, Mehta N and Kumar P. 2017b. Quality attributes of chevon patties incorporated with camel milk protein hydrolysates. Nutrition and Food Science 47(2): 154–64. DOI: https://doi.org/10.1108/NFS-07-2016-0088

Kumar D, Verma A K, Chatli M K, Singh R, Kumar P, Mehta N and Malav O P. 2016. Camel milk: Alternative milk for human consumption and its health benefits. Nutrition and Food Science 46(2): 217–27. DOI: https://doi.org/10.1108/NFS-07-2015-0085

Li X, Luo Y, You J and Shen H. 2015. Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince. Journal of Food Science and Technology 52(1): 542–48. DOI: https://doi.org/10.1007/s13197-013-1031-x

Little A C. 1975. Off on a tangent. Journal of Food Science 40: 1667–71. DOI: https://doi.org/10.1111/j.1365-2621.1975.tb02213.x

Nieto G, Castillo M, Xiong Y L, Alvarez D, Payne F A and Garrido M D. 2009. Antioxidant and emulsifying properties of alcalasehydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Science 83: 24–30. DOI: https://doi.org/10.1016/j.meatsci.2009.03.005

Oliveira C F, Coletto D, Correa A P F, Daroit D J, Toniolo R, Cladera-Olivera F and Brandelli A. 2014. Antioxidant activity and inhibition of meat lipid oxidation by soy protein hydrolysates obtained with a microbial protease. International Food Research Journal 21(2): 775–81.

Onuh J O, Girgih A T, Aluko R E and Aliani M. 2014. In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions. Food Chemistry 150: 366–73. DOI: https://doi.org/10.1016/j.foodchem.2013.10.107

Oses S M, Dieza A M, Gomeza E M, Wilches-Pereza D, Luningb P A, Jaimea I and Rovira J. 2015. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests. Meat Science 10: 262–69. DOI: https://doi.org/10.1016/j.meatsci.2015.08.004

Pena-Ramos E A and Xiong Y L. 2003. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Science 64: 259–63. DOI: https://doi.org/10.1016/S0309-1740(02)00187-0

Rossini K, Norena C P Z, Cladera-Olivera F and Brandelli A. 2009. Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT Food Science and Technology 42: 862–67. DOI: https://doi.org/10.1016/j.lwt.2008.11.002

Sakanaka S and Tachibana Y. 2006. Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effect on lipid oxidation in beef and tuna homogenates. Food Chemistry 95: 243–49. DOI: https://doi.org/10.1016/j.foodchem.2004.11.056

Salami M, Moosavi-Movahedi A A, Moosavi-Movahedi F, Ehsani M R, Yousefi R, Farhadi M, Niasari-Naslaji A, Saboury A A, Chobert J M and Haertle T. 2011. Biological activity of camel milk casein following enzymatic digestion. Journal of Dairy Research 78: 471–78. DOI: https://doi.org/10.1017/S0022029911000628

Salami M, Yousefi R, Ehsani M R, Razavi S H, Chobert J M and Haertle T. 2009. Enzymatic digestion and antioxidant activity of the native and molten globule states of camel -lactalbumin: possible significance for use in infant formula. International Dairy Journal 19: 518–23. DOI: https://doi.org/10.1016/j.idairyj.2009.02.007

Serpen A, Gokmen, V and Fogliano V. 2012. Total antioxidant capacities of raw and cooked meats. Meat Science 90: 60–65. DOI: https://doi.org/10.1016/j.meatsci.2011.05.027

Shelef L A, Jyothi E K and Bulgarelli M A. 1984. Growth of enteropathogenic and spoilage bacteria in sage-containing broth and foods. Journal of Food Science 49: 737–40. DOI: https://doi.org/10.1111/j.1365-2621.1984.tb13198.x

Sun W and Xiong Y L. 2015. Stabilization of cooked cured beef colour by radical-scavenging pea protein and its hydrolysate. LWT Food Science and Technology 61: 352–58. DOI: https://doi.org/10.1016/j.lwt.2014.12.048

Troutt E, Hunt M, Johnson D, Claus J, Kastener C and Kropf D. 1992. Characteristics of low-fat ground beef containing texturemodifying ingredients. Journal of Food Science 57: 19–23. DOI: https://doi.org/10.1111/j.1365-2621.1992.tb05415.x

Wang F S. 2003. Effect of antimicrobial proteins from porcine leukocytes on Staphylococcus aureus and Escherichia coli in comminuted meats. Meat Science 65: 615–21. DOI: https://doi.org/10.1016/S0309-1740(02)00255-3

Witte V C, Krause G F and Bailey M E. 1970. A new extraction method for determining 2-Thiobarbituric acid values of pork beef during storage. Journal of Food Science 35: 582–85. DOI: https://doi.org/10.1111/j.1365-2621.1970.tb04815.x