Guava (Psidium guajava L.) powder as an antioxidant dietary fibre in sheep meat nuggets

Asian-Australasian Journal of Animal Sciences

Volumn 26, Issue 6, 2013, Pages 886-895

  Verma, Arun K ^a   Rajkumar, V ^a   Banerjee, Rituparna ^a,b   Biswas, S ^a,c   Das, Arun K ^a  

^a CENTRAL INSTITUTE FOR RESEARCH ON GOATS   (India)

^b NVC   (India)

^c WEST BENGAL UNIVERSITY OF ANIMAL AND FISHERY SCIENCES   (India)

Author keywords

Antioxidant; Dietary fibre; Guava powder; Meat quality; Nuggets; Sheep meat

Indexed keywords

EID: 84880271365     PISSN: 10112367     EISSN: 19765517     Source Type: Journal    
DOI: 10.5713/ajas.2012.12671     Document Type: Article

References (54)

1. Amarowicz, R., R. Pegg, P. Rahimi-Moghaddam, B. Barl and J. Weil. 2004. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chem. 84:551-562.
2. AOAC. 1995. Official methods of analysis. 16th edn. Association of Official Analytical Chemists, Washington DC, USA.
3. Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32:62-72.
4. Chastain, M., D. Huffman, W. Hsieh and J. Cordray. 1982. Antioxidants in restructured beef/pork steaks. J. Food Sci. 47:1779-1782.
5. Cheb, C. W. E. N. and C. H. I. T. Ho. 1995. Antioxidant properties of polyphenols extracted from green and black teas. J. Food Lipids 2:35-46.
6. Chen, C., A. Pearson, J. Gray, M. Fooladi and P. Ku. 1984. Some factors influencing the nonheme iron content of meat and its implications in oxidation. J. Food Sci. 49:581-584.
7. Claus, J. and M. Hunt. 1991. Low-fat, high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56:643-647.
8. Correa, L. C., C. A. F. Santos, F. Vianello and G P. P. Lima. 2011. Antioxidant content in guava (Psidium guajava) and araca (Psidium spp.) germplasm from different Brazilian regions. Plant Genet. Resour. 9:384-391.
9. Da Porto, C., S. Calligaris, E. Celotti and M. C. Nicoli. 2000. Antiradical properties of commercial cognacs assessed by the DPPH test. J. Agric. Food Chem. 48:4241-4245.
10. Das, A. K., V. Rajkumar, A. K. Verma and D. Swarup. 2012. Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties. Int. J. Food Sci. Technol. 47:585-591.
11. Das, A. K. and R. B. Sharma. 2009. Effect of fluid goat milk whey on some quality characteristics of chevon nuggets. Ital. J. Food Sci. 21:81-88.
12. Decker, E. A., W. K. M. Chan, S. A. Livisay, D. A. Butterfield and C. Faustman. 1995. Interactions between carnosine and the different redox states of myoglobin. J. Food Sci. 60:1201-1204.
13. Dillard, C. J. and J. B. German. 2000. Phytochemicals: nutraceuticals and human health. J. Sci. Food Agric. 80:17441756.
14. Dominguez, R., M. Galvez, C. Casas and M. Selgas. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci. 60:227-236.
15. Eastwood, M. A. 1992. The physiological effect of dietary fibre: an update. Ann. Rev. Nutr. 12:19-35.
16. Escarpa, A. and M. González. 2001. Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Anal. Chim. Acta. 427:119-127.
17. Fargere, T., M. Abdennadher, M. Delmas and B. Boutevin. 1995. Determination of peroxides and hydroperoxides with 2, 2-diphenyl-1- picrylhydrazyl (DPPH). Application to ozonized ethylene vinyl acetate copolymers (EVA). Eur. Polym. J. 31:489-497.
18. Fernandez-Gines, J. M., J. Fernandez-Lopez, E. Sayas-Barbera, E. Sendra and J. A. Perez-Alvarez. 2004. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 67:7-13.
19. Gorinstein, S., M. Zemser, R. Haruenkit, R. Chuthakorn, F. Grauer, O. Martin-Belloso and S. Trakhtenberg. 1999. Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. J. Nutr. Biochem. 10:367-371.
20. Grigelmo-Miguel, N., Abadías-Serós, M. A. I. and O. Martin-Belloso. 1999. Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci. 52:247-256.
21. Halliwell, B. 1996. Antioxidants in human health and disease. Ann. Rev. Nutr. 16:33-50.
22. Harris, P. J. and L. R. Ferguson. 1993. Dietary fibre: its composition and role in protection against colorectal cancer. Mutat. Res. 290:97-110.
23. Huang, S., C. Shiau, T. Liu, C. Chu and D. Hwang. 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci. 70:613-619.
24. Huang, S., Y Tsai and C. Chen. 2011. Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of chinese-style sausages. Asian Australas. J. Anim. Sci. 24:875880.
25. Jenkins, D. J. A., C. W. C. Kendall and T. P. P. Ransom. 1998. Dietary fiber, the evolution of the human diet and coronary heart disease. Nutr. Res. 18:633-652.
26. Jiménez-Escrig, A., I. Jiménez-Jiménez, C. Sánchez-Moreno and F. Saura-Calixto. 2000. Evaluation of free radical scavenging of dietary carotenoids by the stable radical 2, 2-diphenyl-1- picrylhydrazyl. J. Sci. Food Agric. 80:1686-1690.
27. Jiménez-Escrig, A., M. Rincón, R. Pulido and F. Saura-Calixto. 2001. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J. Agric. Food Chem. 49:5489-5493.
28. Johnson, I. T. and D. A. T. Southgate. 1994. Dietary fibre and related substance. In: Food Safety Series (Ed. J. Edelman and S. Miller). Chopman and Hall London. pp. 39-65.
29. Keeton, J. T. 1983. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48:878-881.
30. Kritchevsky, D. 2000. Dietary fiber in health and disease. In: 1st Int. Conf. Dietary Fiber (Ed. B. V. McCleary and L. Prosky) (pp. 38). Dublin, Ireland: Blackwell Science, Oxford, UK.
31. Lin, K. W. and H. Y. Lin. 2004. Quality characteristics of Chinesestyle meatball containing bacterial cellulose (Nata). J. Food Sci. 69:107-111.
32. Luximon-Ramma, A., T. Bahorun and A. Crozier. 2003. Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. J. Sci. Food Agric. 83:496-502.
33. Mahattanatawee, K., J. A. Manthey, G. Luzio, S. T. Talcott, K. Goodner and E. A. Baldwin. 2006. Total antioxidant activity and fiber content of select Florida-grown tropical fruits. J. Agric. Food Chem. 54:7355-7363.
34. Mendoza, E., M. Garcia, C. Casas and M. Selgas. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci. 57:387-393.
35. Mercadante, A. Z., A. Steck and H. Pfander. 1999. Carotenoids from guava (Psidium guajava L): isolation and structure elucidation. J. Agric. Food Chem. 47:145-151.
36. Miean, K. H. and S. Mohamed. 2001. Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J. Agric. Food Chem. 49:3106-3112.
37. Misra, K. and T. Seshadri. 1968. Chemical components of the fruits of Psidium guava. Phytochemistry 7:641-645.
38. Nahar, N., S. Rahman and M. Mosihuzzaman. 1990. Analysis of carbohydrates in seven edible fruits of Bangladesh. J. Sci. Food Agric. 51:185-192.
39. Oyaizu, M. 1986. Studies on products of the browning reaction. Antioxidative activities of browning reaction products prepared from glucosamine. Jap. J. Nutr. 44:307-315.
40. Renaud, S. C., R. Guéguen, J. Schenker and A. d'Houtaud. 1998. Alcohol and mortality in middle-aged men from eastern France. Epidemiology 184-188.
41. Robards, K., P. D. Prenzler, G Tucker, P. Swatsitang and W. Glover. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66:401-436.
42. Sato, K. and G R. Hegarty. 1971. Warmed-over flavor in cooked meats. J. Food Sci. 36:1098-1102.
43. Saura-Calixto, F. 2011. Dietary fiber as a carrier of dietary antioxidants: An essential physiological function. J. Agric. Food Chem. 59:43-49.
44. Singleton, V. L. and J. A. J. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144-158.
45. Temple, N. J. 2000. Antioxidants and disease: more questions than answers. Nutr. Res. 20:449-459.
46. Thaipong, K., U. Boonprakob, K. Crosby, L. Cisneros-Zevallos and D. Hawkins Byrne. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compost. Anal. 19:669-675.
47. Trout, E. S., M. C. Hunt, D. E. Johnson, J. R. Clans, C. L. Castner and D. H. Kropf. 1992. Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci. 57:19-24.
48. Verma, A. K. and R. Banerjee. 2010. Dietary fibre as functional ingredient in meat products: a novel approach for healthy living - a review. J. Food Sci. Technol. 47:247-257.
49. Verma, A. K., R. Banerjee and B. D. Sharma. 2012. Quality of low fat chicken nuggets: Effect of sodium chloride replacement and added chickpea (Cicer arietinum L.) hull flour. AsianAustralas. J. Anim Sci. 25:291-298.
50. Verma, A. K., B. D. Sharma and R. Banerjee. 2010. Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets. LWT-Food Sci. Technol. 43:715-719.
51. Verma, A. K., B. D. Sharma and R. Banerjee. 2009. Quality characteristics and storage stability of low fat functional chicken nuggets with salt substitute blend and high fibre ingredients. Fleischwirt. Int. 24:52-57.
52. Witte, V. C., G F. Krause and M. F. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585.
53. Yilmaz, I. 2005. Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J. Food Eng. 69:369-373.
54. Yilmaz, I. and O. DaglIoglu. 2003. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 65:819-823.