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

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1 Effect of fermented moo shoot on e qulity nd shelf life of nuggets prepred from desi spent hen Ankur Ds, Dilip Rnjn N, Sit Kumri nd Rupu Sh College of Veterinry Science, Assm Agriculturl University, Khnpr, Guwhti , Assm, Indi Corresponding uor: Ankur Ds, emil:drnkur0000@yhoo.co.uk Received: , Accepted: , Pulished online: How to cite is rticle: Ds A, N DR, Kumri S nd Sh R (2013) Effect of fermented moo shoot on e qulity nd shelf life of nuggets prepred from desi spent hen, Vet World 6(7): , doi: /vetworld Astrct Aim: An investigtion ws crried out to prepre nuggets from e reltively tough nd firous met of desi spent hen using fermented moo shoot s phytopreservtive in order to enhnce e physico-chemicl, microiologicl nd keeping qulity of e nuggets. Mterils nd Meods: Len met of desi spent hen ws minced nd lended long wi oer non-met ingredients nd fermented moo The emulsion ws filled in metllic moulds nd stem cooked nd cut into pieces. Redy-toet nuggets us prepred were pcked in sterilized LDPE zip gs nd stored t 4±1 C up-to 15 dys for qulity evlution. Emulsion stility (%), cooking yield (%), w nd proximte composition were studied on e dy of preprtion, while estimtion of ph, TBA vlues, microil lod nd sensory evlution were crried out t 5 dys intervl nd up-to 15 dy of storge. Results: The emulsion stility (%), cooking yield (%), moisture (%), crude protein (%) nd totl sh (%) of FBS treted nuggets differed significntly (p<0.01) from e control products. Storge studies reveled significntly lower (p<0.01) ph, TBA vlue, totl plte count, psychrophillic count nd counts for yest nd moulds in FBS treted nuggets in comprison to control products. Bo control nd treted nuggets exhiited grdul loss of pnel rtings during e storge period (4±1 C for 15 dys), however, nuggets contining fermented moo shoot reveled significntly higher (p<0.01) men sensory scores in terms of flvour, texture, juiciness nd overll cceptility. Conclusion: Nuggets wi etter physico-chemicl nd shelf life cn e prepred wi incorportion of fermented moo (w/w) to e nugget emulsion. Key Words: desi spent hen, fermented moo shoot, nugget, phytopreservtive Introduction This rticle is n open ccess rticle licensed under e terms of e Cretive Commons Attriution License ( org/licenses/y/2.0) which permits unrestricted use, distriution nd reproduction in ny medium, provided e work is properly cited. The ever growing demnd for met nd met products nd e incresing wreness mongst e consumers regrding vrious ilments rising from e consumption of processed foods of niml origin contining different chemicl preservtive re one of e issues which hve een oering food processors for decdes. Now--dys consumer demnds met products which re highly nutritious, microiologi- clly sfe nd free from hel retening chemicl/ rtificil gents [1]. Consequence to is, more emphsis re now eing pid to ose gents of iologicl origin which cn retin e qulity of met food lmost wi no side ffect nd in is context fermented moo shoot (FBS) hs come to e fore front s n effective phytopreservtive yet to e exploited fully. Since time immemoril, FBS re eing used y e people of Nor Est Region of Indi in e preprtion of vrious delicious dishes. Some of e trditionl fermented moo shoot products like Soidon, Soium nd Soijim in Mnipur, Mesu in Sikkim, Rep in Mizorm, Lung-siej/Syrw in Meghly re trditionlly consumed y e people of eir respective sttes esides oer djoining res/ sttes of NER [2]. Incorportion of FBS imprts chrcteristic typicl flvor nd tngy tste to met food products nd for which ese products re gining incresed populrity over e yers. Moreover, moo shoots hve een recognized to possess vrious hel eneficil properties i.e. nticteril, ntifungl, ntioxidnt etc. [3], erey, opening new opportunity to utilize e sme in formultion/ preprtion of functionl foods. Nugget is comminuted met product wi etter cceptility nd cn e prepred suitly nd economiclly y using e tough nd firous met of spent chicken hving very little mrket demnd nd cceptility to e consumers. It is in is context n ttempt ws mde to prepre chicken nuggets wi e incorportion of FBS nd e products prepred were evluted for eir certin physico-chemicl, microiologicl nd sensory qulities. Mterils nd Meods Dressed desi spent hens were procured from e 419

2 locl Beltol mrket of e Guwhti city nd on Met emulsion (previously weighed) us mnul deoning e met ws pcked in low density prepred were filled in oil coted metllic moulds polyeylene (LDPE) zip gs nd stored t 4±1 C till {8"(L) x 5"(B) x 4"(H)}wi lids nd stem cooked for required for use. Best qulity spices viz. cumin, lck 45 minutes t 5 l pressure to core temperture of pepper, corinder seeds, y lef nd condiments were 70 C. On completion of cooking, e moulds were procured loclly nd erefter e spices were llowed to cool down t room temperture nd e oroughly clened nd dried in hot ir oven moulded met lock ws crefully tken out nd mintined t 45 C for 1½ hour. The grinding of e weighed. It ws en sliced nd cut into nuggets of 4 x 2 spices were done in domestic Mixer Grinder t 1400 x 2 cm size nd pcked in sterilized LDPE zip gs nd rpm for 1 minute to mke fine powder nd stored in stored under refrigertion t 4±1 C. irtight continer. Condiments viz. Onion, grlic, The % emulsion stility of e product ws ginger were clened/ peeled nd seprtely mshed to determined s per e meod of Blig nd Mdih fine pste nd were mixed in e rtio of 4:2:1. For [4] wi slight modifiction {insted of polyeylene preprtion of ech tch of nuggets, condiments pste gs irtight polypropylene jrs (Mke: TARSONS, prepred fresh ws used. Cpcity: 125ml) were used to cook e nugget smples}. The % Cooking yield ws clculted s per Preprtion of FBS: Tender moo shoots of locl moo vriety clled 'Bhluk Bh' (Bmoos e meod of Putr et. l. [5] while e wter ctivity uricult) were collected from in nd round ( w) ws determined y technique s descried y Guwhti city nd lso from e djoining districts of Luz et l. [6]. Proximte composition encomp- Kmrup during e monsoon seson of e yer. These ssing moisture, crude protein, eer extrct nd totl tender moo shoots were oroughly wshed, sh content of e nuggets were determined s per e peeled, clened nd grted. These grted moo AOAC [7]. The ph vlue of e nuggets were shoots were plced in covered glss jrs nd llowed to determined using proe type digitl ph meter ferment nturlly t mient temperture for out 2 (Systronics, Model 335) nd e iorituric cid mons under shed. During e mturtion period, (TBA) vlue of e product ws determined y using when e moo shoots produce typicl cidic Spectrophotometer t 530 nm following e stndrd flvour, it is indictive of completion of e meod s descried y Witte et l., [8]. Sensory fermenttion process. ttriutes comprising of colour, flvour, texture, juiciness nd overll cceptility were determined y Stndrdiztion of FBS levels: A pilot study ws employing 11 memer semi-trined pnel of judges conducted to evlute e most desired levels of nd y using 8-point hedonic scle [9]. incorportion of FBS in e nugget emulsion. The sic The totl plte count (TPC), psychrophilic count recipe for o e control s well s e treted nuggets (PC) nd e counts for yest nd moulds were crried ws kept sme. However, for e treted nugget out s per e meods of APHA [10]. The results were emulsion, FBS pste ws incorported t 7.5, 10 nd expressed s log cfu (colony forming unit) per g of 12.5% levels. The nuggets us prepred were sujected to tste pnel evlution y employing semimet. Stndrd plte count gr (Mke: HiMedi, trined pnel of 11 judges nd lso y consumers' Code- M091) nd Rose engl chlormphenicol gr pnel. Sensory evlution studies reveled t nuggets (Mke: HiMedi, Code- M640) were used for totl prepred wi 10% FBS were more cceptle nd vile plte count, psychrophilic count, yest nd hencefor, nuggets were prepred y incorportion of mould counts respectively. FBS t 10% level. The prepred nuggets were en The shelf life study ws crried out y keeping e evluted for vrious qulity prmeters included in nuggets under refrigertion (t 4±1 C) for 15 dys. e study. During e storge period, e nuggets were evluted for ph, TBA vlues, microiologicl nd sensory Preprtion of e Nuggets: Deoned met ws cut qulities t n intervl of 5 dys nd up-to 15 dys. into smll cues nd ws minced oroughly wi e help of mnul met mincer using 5mm nd 3mm Sttisticl nlysis: For ll e prmeters, n verge pltes. The minced met ws en mixed oroughly of 3 replictes ws recorded nd e dt us otined wi non-met ingredients. Control product contined were nlyzed s per e meod of Snedecor nd refined soyen oil- 8%, corn flour- 5%, spices mix- Cochrn [11]. 1.5%, condiments- 5%, ice flkes- 5%, skim milk- 2%, Results nd Discussion common slt- 2% nd sodium 150 ppm. Formultion of treted nuggets comprised of 10% A significntly higher (p<0.01) emulsion stility FBS, esides, e oer non-met ingredients s ws (%) nd cooking yield (%) of e FBS treted nuggets used in e control formultion. All e ingredients of s compred to e control product were recorded in e o e control nd treted formultions were mixed study. However, e men w vlues recorded were oroughly nd owl chopped t low speed for 1 minute lmost similr in o e control nd treted products nd en t high speed for 2 minutes to mke fine (Tle-1). Higher emulsion stility recorded in FBS emulsion. treted nuggets might e scried to higher content of 420

3 Tle-1. Effect of ddition of fermented moo shoot on e Physico-chemicl properties of desi spent hen nuggets. Prmeter Control Product Treted Product Emulsion Stility% ± ±0.37 Cooking Yield% ± ±0.51 w 0.972± ±0.43 Moisture ± ±0.12 Crude Protein ± ±0.36 Eer Extrct 12.34± ±0.46 Totl Ash 2.47 ± ±0.37 Mens ering no-superscript do not differ significntly (p<0.01) Tle-2. Effect of fermented moo shoot on e qulity ttriutes of desi spent hen nuggets during storge. Prticulrs st 1 Dy 5 Dy 10 Dy 15 Dy Tretment Men ph C 6.09± ± ± ± ±0.11 T 5.18± ± ± ± ±0.14 TBA Vlues (mg mlnoldehyde/ kg) c d C 0.27 ± ± ± ± ±0.20 T 0.22± ± ± ± ±0.03 TPC (log cfu/ g) c C 2.45 ± ± ± ± ±0.70 T 2.37± ± ± ± ±0.17 PC (log cfu/g) c d C 2.32 ± ± ± ± ±0.38 T 2.09± ± ± ± ±0.11 Yest nd Moulds (log cfu/g) C 0.00± ± ± ± ±0.46 T 0.00± ± ± ± ±0.74 Mens ering no-superscript do not differ significntly (p<0.01) dietry fier in e FBS [3]. Choi et. l. [12] nd vlues (Tle-2) were recorded in nuggets contining Tlukdr nd Shrm [13] lso reported t ddition of FBS s compred to e control products roughout dietry fier in e met products significntly enhnce e period of storge. The ntioxidnt properties of e e emulsion stility. The significntly higher FBS which contins two potent ntioxidnts viz. Tricin (p<0.01) cooking yield recorded in e FBS treted nd Txifolin [16] might hve retrded e lipolytic nuggets might lso e ttriuted to e higher dietry ctivity in e treted nuggets resulting in recording of fier content in e FBS nd for which more moisture lower TBA vlues. The results of e present study hd ws retined in e met mtrix during cooking. The furer strengened e reports of Chvhn [17] who results otined in e study corroorted well wi e lso reported t FBS cn retin e TBARS vlues of reports of Sánchez-Zpt et. l. [14] in prepring pork pork pickle wiin e cceptle limit even up-to 90 urger wi tiger nut fire. On proximte nlysis, dys of storge. significntly higher (p<0.01) contents of moisture, Microil lods (Tle-2) showed progressive crude protein nd totl sh ws recorded in e FBS incresing trend during e storge period in o e treted nuggets s compred to e control product. The control nd treted nuggets. However, e men TPC, higher moisture content in e FBS treted nuggets PC nd counts for yest nd moulds during e storge might e corollry to e higher moisture content in period were significntly lower (p<0.01) in FBS FBS [3]. Registering of higher crude protein nd totl treted nuggets s compred to e control ones. The sh content in treted products s compred to e lower microil counts (TPC, PC nd counts for yest control ones might e scried to e contriution of nd moulds) in e FBS treted nuggets might e due to ese two proximte principles y e ddition of FBS e ntimicroil effect of FBS [15,18]. Moreover, [3]. ntifungl properties of FBS might hve lso Bo e control nd treted nuggets exhiited contriuted in recording of decresed yest nd moulds grdul ut non-significnt rise in eir ph vlues counts [19]. This is in close greements wi e reports (Tle-2) from dy 1 to e 15 dy. The initil low ph of Chngmi [20] who lso recorded decresed yest of e treted nuggets might e due to e inherent nd moulds counts during e production of redy-to- cidity of e FBS [15]. Susequent increse in e ph et cooked smoked pork product wi e ddition of vlues of o e control nd treted nuggets on storge FBS. could e due to e ccumultion of nitrogenous Studies on sensory ttriutes of e nuggets sustnces consequence to e protein rekdown. The reveled t product prepred wi FBS scored results otined in respect of ph in e present study re significntly higher men (p<0.01) pnel rtings s well in greement wi e reports of Kumr nd compred to e control product in terms of flvour, Tnwr [1]. Agin significntly lower (p<0.01) TBA texture, juiciness nd overll cceptility roughout 421

4 Tle 3. Effect of fermented moo shoot on sensory ttriutes of desi spent hen nuggets during storge. Prticulrs st 1 Dy 5 Dy 10 Dy 15 Dy Tretment Men Colour C 6.87± ± ± ± ±0.11 T 6.98± ± ± ± ±0.10 Flvour c C 6.71 ± ± ± ± ±0.13 c d T 7.21 ± ± ± ± ±0.10 Texture c d C 6.80 ± ± ± ± ±0.11 c d T 7.25 ± ± ± ± ±0.10 Juiciness c cd C 6.65 ± ± ± ± ±0.08 c cd T 7.34 ± ± ± ± ±0.08 Overll cceptility c C 6.71 ± ± ± ± ±0.08 c cd T 7.14 ± ± ± ± ±0.07 Mens ering no-superscript do not differ significntly (p<0.01) e storge period. The differences in e color scores nuggets were superior to e control product nd e of e control nd treted nuggets ough were found to ddition of 10% (w/w) hd given e most e non-significnt, yet, e FBS treted nuggets recorded promising physicochemicl, microil nd sensory mrginlly higher score n its control counterprt. qulities in spent chicken nuggets t could e Such differences in e color scores might e ttriuted suitly stored for 15 dys under refrigertion (4±1 C). to e polyphenol compounds of moo shoots [21] Auors contriution nd its interction wi e curing ingredients. The significntly higher (p<0.01) men flvor AD plnned nd crried out e reserch work. DRN scores of e treted nuggets might e ttriuted to e drfted nd revised e Mnuscript nd done e peculir romtic smell inherited y e FBS. Grdul sttisticl nlysis of e dt. SK nd RS tested e reduction in e flvor scores recorded in o e smples. All uors red nd pproved e finl control nd treted nuggets might e due to oxidtive mnuscript. rection nd ssocited grow nd multipliction of Acknowledgements microes during e storge period. However, e decrese in flvor scores ws much slow in e treted The uors re nkful to e Den, College of nuggets which could e correlted to e nti-oxidtive Veterinry Science, Assm Agriculturl University, effect of FBS [16]. The men texture scores in e FBS Khnpr, Guwhti , Assm, Indi for treted nuggets were significntly higher (p<0.01) nd providing necessry lortory fcility to crry out e is might e relted to e dietry fire content of FBS study. [3] t hd contriuted in etter emulsion formtion Competing interests [13] nd improvement in texture. The study reveled Auors declre t ey hve no competing interest. significnt decrese (p<0.01) in e juiciness scores wi e progression of storge period in o e References control nd treted products. The men juiciness scores 1. Kumr D. nd Tnwr V. K. (2011) Effects of incorportion for e treted nuggets were however significntly of ground mustrd on qulity ttriutes of chicken nuggets. J. higher (p<0.01) s compred to e control product. Food Sci. Technol., 48(6): DOI /s Higher moisture content esides etter moisture Jyrm K., Singh Th. A., Romi W., Devi R. A., Singh W. soring properties of dietry fiers present in e M., Dynidhi H, Singh N. R. nd Tmng J. P. (2009) FBS [3] might hve contriuted to is. The men Trditionl Fermented Foods of Mnipur, Indin J. Trd. overll cceptility scores of e FBS treted nuggets Knowl., 8(1): were lso significntly higher (p<0.01) n eir 3. Nirml C.; Bisht M. A. nd Horongm S. (2011) Nutritionl Properties of Bmoo Shoots: Potentil nd control counterprts nd is might e relted to e Prospects for Utiliztion s Hel Food. Compre. Rev. wrding of corresponding etter scores for flvour, Food Sci. Food Sfety, 10: texture nd juiciness y e pnelists. All e sensory 4. Blig B. R. nd Mdih N. (1971) Preprtion of mutton susges. J. Food Sci., 36: prmeters included in e present study exhiited 5. Putr, A. A., Hud, N. nd Ahmd, R. (2011) Chnges During grdul decline in eir pnel scores nd re in e Processing of Duck Metlls Using Different Fillers conformity to e findings of Bisws et. l. [22] nd fter e Preheting nd Heting Process. Int. J. Poultry Sci., Kumr & Tnwr [1]. 10 (1): Luz T. P., Acott K., Ttini S. R., Lee R.Y., Flink J. M. nd Conclusion Mc Cll W. (1976) Wter Activity Determintion: A Collortive Study of Different Meods. J. Food Sci., Bsed on e results otined in e present 46:1687. investigtion, it might e concluded t FBS treted 7. A.O.A.C. (2007) Officil Meods of nlysis of e 422

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