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<p>This study intended to develop and assess texturized protein-based nuggets using a particular combination, concentrating on compositional, physicochemical, textural, and sensory properties, with a focus on shelf-life stability under frozen storage. Nuggets were produced using 85% texturized protein, ghee, flavoured water, baking soda, and other spices. The nuggets were analysed for moisture, fat, protein, ash, pH, dietary fiber, cooking yield, cooking loss, texture profile, color, and sensory attributes. Shelf-life studies were conducted over a 50-day period at -18&#xa0;°C, evaluating changes in weight, fat, ash, pH, texture, color, sensory properties, and microbiological quality. The formulated nuggets had lower moisture content (28.66%) and higher fat content (17.95%) compared to standard nuggets (30.82% and 14.55%, respectively). Both fresh (4.03%) and formulated nuggets (4.37%) had higher dietary fiber content than standard nuggets (1.80%). Formulated nuggets exhibited lower cooking yield (92.56%) and higher cooking loss (7.44%) than standard nuggets (94.91% and 5.09%, respectively). Texture profile analysis revealed that formulated nuggets had lower hardness, cohesiveness, springiness, and chewiness compared to standard nuggets throughout the storage period. Color analysis showed that formulated nuggets had lower <i>L*</i> and <i>b*</i> values than standard nuggets. Sensory evaluation demonstrated that formulated nuggets had slightly better color and flavor stability. Microbiological assessment demonstrated the absence of detectable bacterial growth and yeast and mold counts in all nugget varieties over the whole storage duration, signifying exceptional microbiological stability.</p>

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Physicochemical, textural and sensory properties of nuggets prepared from meat analogue developed using protein isolated from Manila tamarind seeds

  • 期刊论文

  • 发表日期：

    2025年12月9日

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  • Awanish Singh,
  • Nandan Sit

摘要

This study intended to develop and assess texturized protein-based nuggets using a particular combination, concentrating on compositional, physicochemical, textural, and sensory properties, with a focus on shelf-life stability under frozen storage. Nuggets were produced using 85% texturized protein, ghee, flavoured water, baking soda, and other spices. The nuggets were analysed for moisture, fat, protein, ash, pH, dietary fiber, cooking yield, cooking loss, texture profile, color, and sensory attributes. Shelf-life studies were conducted over a 50-day period at -18 °C, evaluating changes in weight, fat, ash, pH, texture, color, sensory properties, and microbiological quality. The formulated nuggets had lower moisture content (28.66%) and higher fat content (17.95%) compared to standard nuggets (30.82% and 14.55%, respectively). Both fresh (4.03%) and formulated nuggets (4.37%) had higher dietary fiber content than standard nuggets (1.80%). Formulated nuggets exhibited lower cooking yield (92.56%) and higher cooking loss (7.44%) than standard nuggets (94.91% and 5.09%, respectively). Texture profile analysis revealed that formulated nuggets had lower hardness, cohesiveness, springiness, and chewiness compared to standard nuggets throughout the storage period. Color analysis showed that formulated nuggets had lower L* and b* values than standard nuggets. Sensory evaluation demonstrated that formulated nuggets had slightly better color and flavor stability. Microbiological assessment demonstrated the absence of detectable bacterial growth and yeast and mold counts in all nugget varieties over the whole storage duration, signifying exceptional microbiological stability.