Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen

Ankur Das,Dilip Nath,Sabita Kumari,Rupu Saha

doi:10.5455/vetworld.2013.419-423

Abstract

Aim: An investigation was carried out to prepare nuggets from the relatively tough and fibrous meat of desi spent hen using fermented bamboo shoot as a phytopreservative in order to enhance the physico-chemical, microbiological and keeping quality of the nuggets. Materials and Methods: Lean meat of desi spent hen was minced and blended along with other non-meat ingredients and fermented bamboo shoot @10%. The emulsion was filled in metallic moulds and steam cooked and cut into pieces. Ready-toeat nuggets thus prepared were packed in sterilized LDPE zip bags and stored at 4±1°C up-to 15 days for quality evaluation. Emulsion stability (%), cooking yield (%), a and proximate composition were studied on the day of preparation, while w th estimation of pH, TBA values, microbial load and sensory evaluation were carried out at 5 days interval and up-to 15 day of storage. Results: The emulsion stability (%), cooking yield (%), moisture (%), crude protein (%) and total ash (%) of FBS treated nuggets differed significantly (p<0.01) from the control products. Storage studies revealed significantly lower (p<0.01) pH, TBA value, total plate count, psychrophillic count and counts for yeast and moulds in FBS treated nuggets in comparison to control products. Both control and treated nuggets exhibited gradual loss of panel ratings during the storage period (4±1°C for 15 days), however, nuggets containing fermented bamboo shoot revealed significantly higher (p<0.01) mean sensory scores in terms of flavour, texture, juiciness and overall acceptability. Conclusion: Nuggets with better physico-chemical and shelf life can be prepared with incorporation of fermented bamboo shoot @10% (w/w) to the nugget emulsion.

Highlights

The ever growing demand for meat and meat products and the increasing awareness amongst the consumers regarding various ailments arising from the consumption of processed foods of animal origin containing different chemical preservative are one of the issues which have been bothering food processors for decades
Nuggets with better physico-chemical and shelf life can be prepared with incorporation of fermented bamboo shoot @10% (w/w) to the nugget emulsion
Consequence to this, more emphasis are being paid to those agents of biological origin which can retain the quality of meat food almost with no side affect and in this context fermented bamboo shoot (FBS) has come to the fore front as an effective phytopreservative yet to be exploited fully

Summary

Introduction

The ever growing demand for meat and meat products and the increasing awareness amongst the consumers regarding various ailments arising from the consumption of processed foods of animal origin containing different chemical preservative are one of the issues which have been bothering food processors for decades. Now-a-days consumer demands meat products which are highly nutritious, microbiologically safe and free from health threatening chemical/ artificial agents [1]. Consequence to this, more emphasis are being paid to those agents of biological origin which can retain the quality of meat food almost with no side affect and in this context fermented bamboo shoot (FBS) has come to the fore front as an effective phytopreservative yet to be exploited fully. Some of the traditional fermented bamboo shoot products like. Bamboo shoots have been recognized to possess various health beneficial properties i.e. antibacterial, antifungal, antioxidant etc. [3], thereby, opening a new opportunity to utilize the same in formulation/ preparation of functional foods

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