Enhancing quality and value of meat ingredients for further processing
- University of Saskatchewan
Dr. Phyllis Shand
Lead Investigator(s) Institution
University of Saskatchewan - Department of Food and Bioproduct Sciences
To understand the impact of antioxidants on the physicochemical and functional properties of meat ingredients with or without pulse ingredients.
o Antioxidant activity in lentil seed coat and seed coat extracts was similar to commercial antioxidants and protected against lipid oxidation in cooked mechanically separated chicken. o Micronized lentil flour (4-8%) reduced oxidation in chicken sausages and meatballs, product of acceptable quality. o Combination of lentil flour and seed coat extracts have potential increase of product shelf life and lentil flour would also useful as a binder o Combination of micronized lentil flour (6%) and beet powder (0.3% and 0.5%) showed similar redness to sodium nitrite, howeve; sensory responses to purge colour were negative with the inclusion 0.5% beet powder.
Duration/Timeline of Project (Year to Year)
2014 - 2018
Agriculture Development Fund
Total Project Cost