Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food
Abstract
:1. Introduction
2. Materials and Methods
2.1. Design of Experiment: Formulation of Experimental Functional Meat Nuggets
2.2. Quality Parameter Protocols
2.3. In Vitro Human Digestion Model
2.4. Thiobarbituric Acid-Reacting Substances (TBARS) Lipid Peroxidation Test
2.5. Response Surface Optimization
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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GM | FL | PH | OFC | RMPFC | pH | MC | AC | CF | OA |
---|---|---|---|---|---|---|---|---|---|
55 | 3 | 1 | 5.85 | 5.83 | 6.59 | 61.8 | 3.88 | 1.09 | 9 |
55 | 3 | 5 | 5 | 4.97 | 6.71 | 60.2 | 3.90 | 1.78 | 8 |
55 | 9 | 1 | 5 | 5.07 | 6.51 | 62.1 | 4.02 | 1.21 | 8 |
55 | 9 | 5 | 4.8 | 4.78 | 6.60 | 61.5 | 4.06 | 1.42 | 7 |
65 | 3 | 1 | 7 | 7.06 | 6.65 | 63.8 | 3.94 | 1.21 | 8 |
65 | 3 | 5 | 5.8 | 5.77 | 6.69 | 62.3 | 3.96 | 1.46 | 7 |
65 | 9 | 1 | 6.2 | 6.27 | 6.49 | 64.1 | 4.17 | 1.81 | 9 |
65 | 9 | 5 | 5.5 | 5.56 | 6.55 | 63.7 | 4.29 | 1.94 | 7 |
51.59 * | 6 | 3 | 4.3 | 4.31 | 6.62 | 60.7 | 3.74 | 1.19 | 8 |
68.40 ** | 6 | 3 | 6.1 | 6.01 | 6.58 | 63.9 | 4.10 | 1.48 | 8 |
60 | 0.95 * | 3 | 6.4 | 6.42 | 6.65 | 62.4 | 3.66 | 1.01 | 8 |
60 | 11.04 ** | 3 | 5.7 | 5.60 | 6.55 | 62.8 | 4.23 | 1.58 | 8 |
60 | 6 | 0 * | 6.6 | 6.48 | 6.47 | 64.3 | 3.65 | 1.07 | 9 |
60 | 6 | 6.3 ** | 5.2 | 5.21 | 6.74 | 60.7 | 3.83 | 1.91 | 7 |
60 | 6 | 3 | 6 | 5.96 | 6.67 | 63.7 | 3.79 | 1.70 | 8 |
60 | 6 | 3 | 5.9 | 5.96 | 6.67 | 63.3 | 3.76 | 1.55 | 8 |
60 | 6 | 3 | 5.8 | 5.96 | 6.68 | 63.8 | 3.78 | 1.59 | 7 |
60 | 6 | 3 | 6.1 | 5.96 | 6.66 | 63.9 | 3.77 | 1.58 | 8 |
60 | 6 | 3 | 6.1 | 5.96 | 6.67 | 63.7 | 3.79 | 1.59 | 7 |
60 | 6 | 3 | 6.1 | 5.96 | 6.68 | 63.5 | 3.78 | 1.58 | 8 |
60 | 6 | 3 | 5.8 | 5.96 | 6.68 | 63.6 | 3.78 | 1.57 | 7 |
60 | 6 | 3 | 5.8 | 5.96 | 6.67 | 63.8 | 3.78 | 1.59 | 8 |
60 | 6 | 3 | 6 | 5.96 | 6.67 | 63.7 | 3.79 | 1.58 | 8 |
60 | 6 | 3 | 6 | 5.96 | 6.68 | 63.8 | 3.78 | 1.57 | 8 |
Term | Coef. | Adj SS | Adj MS | F-Value | P-Value |
---|---|---|---|---|---|
Constant () | −41.33 | 7.88454 | 0.87606 | 62.25 | 0.000 |
Goat meat (g) | 1.492 | 3.28529 | 3.28529 | 233.44 | 0.000 |
Fenugreek leaves (g) | −0.152 | 0.71591 | 0.71591 | 50.87 | 0.000 |
Psyllium husk (g) | 0.341 | 2.06809 | 2.06809 | 146.95 | 0.000 |
Overall Linear Coefficient Significance | 6.06929 | 2.02310 | 143.76 | 0.000 | |
Goat meat (g)*goat meat (g) | −0.01131 | 1.29438 | 1.29438 | 91.98 | 0.000 |
Fenugreek leaves (g)*fenugreek leaves (g) | 0.00199 | 0.00517 | 0.00517 | 0.37 | 0.554 |
Psyllium husk (g)*psyllium husk (g) | −0.00740 | 0.01208 | 0.01208 | 0.86 | 0.370 |
Overall Quadratic Coefficient Significance | 1.32036 | 0.44012 | 31.27 | 0.000 | |
Goat meat (g)*fenugreek leaves (g) | −0.00042 | 0.00031 | 0.00031 | 0.02 | 0.884 |
Goat meat (g)*psyllium husk (g) | −0.01063 | 0.09031 | 0.09031 | 6.42 | 0.024 |
Fenugreek leaves (g)*psyllium husk (g) | 0.02369 | 0.16531 | 0.16531 | 11.75 | 0.004 |
Overall, Two-Way Interaction Coefficient Significance | 0.25594 | 0.08531 | 6.06 | 0.007 |
Quadratic Response Equation (Equation (2)) | S | R2 | R2-(adj) | R2-(pred) | |
---|---|---|---|---|---|
Fat (%) = −41.33 + 1.492 − 0.152 + 0.341 − 0.01131 + 0.00199 − 0.00740 − 0.00042 * − 0.01063 * + 0.02396 * | 0.118630 | 97.56% | 95.99% | 92.99% | |
Optimum Goat Meat (g) | Optimum Fenugreek Leaves (g) | Optimum Psyllium Husk (g) | |||
Minimized fat content (%) predicted at optimum values | 3.87092 | 51.5910 | 5.23555 | 6.36359 | |
Minimized fat content (%) observed at optimum values | 3.5 ± 0.3 | 51.6 | 5.2 | 6.3 | |
Fat content (%) in control one | 4.9 ± 2 | 51.6 | - | - | |
Fat content (%) in control two (weight-conserved nuggets) | 5.8 ± 2 | 63.1 | - | - |
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Kausar, T.; Kausar, M.A.; Khan, S.; Haque, S.; Azad, Z.R.A.A. Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food. Processes 2021, 9, 475. https://doi.org/10.3390/pr9030475
Kausar T, Kausar MA, Khan S, Haque S, Azad ZRAA. Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food. Processes. 2021; 9(3):475. https://doi.org/10.3390/pr9030475
Chicago/Turabian StyleKausar, Tahreem, Mohd Adnan Kausar, Saif Khan, Shafiul Haque, and Z. R. Azaz Ahmad Azad. 2021. "Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food" Processes 9, no. 3: 475. https://doi.org/10.3390/pr9030475