Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties
Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2–8 % (i.e., T1-T4) level in mutton patties...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009866 |
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| author | Raheel Suleman Hira Choudhary Muhammad Waseem Jaza Maqbl Alshammari Muhammad Muzamil Huan Liu Tariq Ismail Muhammad Ammar Khan Muhammad Qamar Crossby Osei Tutu |
| author_facet | Raheel Suleman Hira Choudhary Muhammad Waseem Jaza Maqbl Alshammari Muhammad Muzamil Huan Liu Tariq Ismail Muhammad Ammar Khan Muhammad Qamar Crossby Osei Tutu |
| author_sort | Raheel Suleman |
| collection | DOAJ |
| description | Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2–8 % (i.e., T1-T4) level in mutton patties. Among extracts, the aqueous flaxseed extracts exhibited the highest total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) activities i.e., 275 mg GAE/g, 75 % and 57 mg/g, respectively. The results exhibited significant increase (p < 0.05) in protein, and ash contents from 10.7 to 20.6 and 1.3–2.4 (g/100 g) on addition of FP at 2–8 % in mutton patties, respectively. Likewise, the mutton patties exhibited significant (p < 0.05) decrease in pH and thiobarbituric acid reactive substances (TBARS) of T1-T4 from 7.1 to 3.4 and 317–46 than control i.e., 6.64–4.12 and 453.75–563 at 0–16 days. Among color of mutton patties, L⁎ values decreased from 37 to 25, while, b⁎ values increased from 10 to 13 on addition of 2–8 % FP in mutton patties at 0–16 days for T1-T4, respectively. A significant decrease (p < 0.05) in total plate counts (TPC), Salmonella and E. coli of mutton patties was recorded in T0-T4 from 4.2 to 2.8, 0.8–0.3, and 2.1–0.3, respectively at 16th day of storage, respectively. Sensory experts rated the T1 (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products. |
| format | Article |
| id | doaj-art-bbe53884a0c04b6bbd99ee9133eb79df |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-bbe53884a0c04b6bbd99ee9133eb79df2025-02-12T05:31:57ZengElsevierFood Chemistry: X2590-15752025-01-0125102098Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton pattiesRaheel Suleman0Hira Choudhary1Muhammad Waseem2Jaza Maqbl Alshammari3Muhammad Muzamil4Huan Liu5Tariq Ismail6Muhammad Ammar Khan7Muhammad Qamar8Crossby Osei Tutu9Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; Corresponding authors.Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, PakistanDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan 63100Faculty of Biological and Agriculture Engineering, Applied College, Al-Baha University, Al-Baha, Saudi ArabiaDepartment of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, PakistanSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for prepared food, Yantai Engineering research center of green food processing and quality control, Bionanotechnology institute, Ludong University, Yantai, PR ChinaDepartment of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, PakistanDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan 63100Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, PakistanDepartment of Family and Consumer Sciences, University of Ghana, Legon, Accra, Ghana; Corresponding authors.Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2–8 % (i.e., T1-T4) level in mutton patties. Among extracts, the aqueous flaxseed extracts exhibited the highest total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) activities i.e., 275 mg GAE/g, 75 % and 57 mg/g, respectively. The results exhibited significant increase (p < 0.05) in protein, and ash contents from 10.7 to 20.6 and 1.3–2.4 (g/100 g) on addition of FP at 2–8 % in mutton patties, respectively. Likewise, the mutton patties exhibited significant (p < 0.05) decrease in pH and thiobarbituric acid reactive substances (TBARS) of T1-T4 from 7.1 to 3.4 and 317–46 than control i.e., 6.64–4.12 and 453.75–563 at 0–16 days. Among color of mutton patties, L⁎ values decreased from 37 to 25, while, b⁎ values increased from 10 to 13 on addition of 2–8 % FP in mutton patties at 0–16 days for T1-T4, respectively. A significant decrease (p < 0.05) in total plate counts (TPC), Salmonella and E. coli of mutton patties was recorded in T0-T4 from 4.2 to 2.8, 0.8–0.3, and 2.1–0.3, respectively at 16th day of storage, respectively. Sensory experts rated the T1 (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products.http://www.sciencedirect.com/science/article/pii/S2590157524009866Flaxseed powderAntioxidantsMutton pattiesSensory evaluationChromatic profile |
| spellingShingle | Raheel Suleman Hira Choudhary Muhammad Waseem Jaza Maqbl Alshammari Muhammad Muzamil Huan Liu Tariq Ismail Muhammad Ammar Khan Muhammad Qamar Crossby Osei Tutu Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties Food Chemistry: X Flaxseed powder Antioxidants Mutton patties Sensory evaluation Chromatic profile |
| title | Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties |
| title_full | Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties |
| title_fullStr | Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties |
| title_full_unstemmed | Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties |
| title_short | Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties |
| title_sort | nutritional and antioxidative characterization antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties |
| topic | Flaxseed powder Antioxidants Mutton patties Sensory evaluation Chromatic profile |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009866 |
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