Applied Food Research 1 (2021) 100015

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Applied Food Research

journal homepage: www.elsevier.com/locate/afres

Mosambi peel powder incorporation in meat products: Effect on

physicochemical properties and shelf life stability
Kaiser Younis a,b,∗, Saghir Ahmad b, Mudasir Ahmad Malik c,∗
a
Department of Bioengineering, Integral University Lucknow, Uttar Pradesh – 226026, India
b
Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Uttar Pradesh – 202002, India
c
Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda, West Bengal, 732141, India

a r t i c l e i n f o a b s t r a c t

Keywords: The current study aimed to utilize the mosambi peel, a by-product of the juice industry in buffalo meat products
Red meat to enhance their functional and physicochemical properties and more importantly the fiber content of meat.
Sausages Sausages and patties were prepared from buffalo meat incorporated with mosambi peel powder (MPP) and were
Patties
evaluated for various physicochemical, cooking, and sensory qualities along with storage stability. The lean meat
Mosambi peel
was replaced with MPP at a concentration of 0, 2, 4, 6, and 8 %. The addition of MPP enhanced the fiber content
Dietary fiber
Shelf life of both sausages and patties and along with the fat and moisture content. A decrease in red color and increases
in yellow color was observed as indicated by the decrease in L and a∗ value and increase in b∗ value. High
cooking yield and emulsion stability with less dimensional change indicated that incorporation of MPP enhanced
the cooking qualities of both sausages and patties. It was also observed that MPP incorporated sausage and
patties had a hard texture compared to the control. Up to 6 % MPP concentration the product had good overall
acceptability and but decreased beyond 6 %. Storage stability in terms of thiobarbituric acid, yeast, and mold
and total plate count showed that incorporation of MPP increased the shelf life of sausages and patties. It was
concluded that MPP has the potential to be used as a functional ingredient in meat products as MPP enhanced
fiber content and the functional properties along with improved storage stability of meat products.

1. Introduction heme, an iron-containing compound of the porphyrin class, whose ab-

Red meat includes the meat of beef, lamb, veal, and pork is con-
sidered one of the nutritious and delicious foods, containing a high
amount of essential amino acids. The presence of a high amount of myo-
globin is peculiar to red meat and responsible for the color of meat.
In the last couple of decades, the consumption of fresh red meat and
processed red meat has increased worldwide (Mann, 2000). Various re-
searchers have linked red meat and processed meat consumption with
the development of chronic diseases like cancer and acute coronary syn-
dromes (Cross et al., 2007; Kelemen, Kushi, Jacobs & Cerhan, 2005;
Kontogianni, Panagiotakos, Pitsavos, Chrysohoou & Stefanadis, 2008).
Several hypotheses have been proposed for the carcinogenesis of red
meat to cause colon cancer (Sesink, Termont, Kleibeuker & Meer, 1999).
It was proposed that the cause of colon cancer is due to the production of
heterocyclic aromatic amines during meat cooking and generation of po-
tentially mitogenicdiacyl glycerol compounds from fat in the intestines
and the presence of additives used in the processed meat (Sesink et al.,
1999). However, this hypothesis failed to explain the non-cancerous ef-
fect of white meat. Later, it was observed that the red meat contains
sorption in intestines is low and hence reaches the colon and causes
colon cancer (Sesink et al., 1999). In October 2015 International Agency
for Research on Cancer has considered red meat to be one of the causing
agents of colon cancer and recommended that processed meat should
be completely avoided and less than 500 g of fresh meat should be con-
sumed per week (Bouvard et al., 2015).
The carcinogenic effect of meat can be reduced by several methods.
Allam et al. (2011) reported that the addition of calcium carbonate and
chlorophyll to the red meat binds to the heme component and thus elim-
inates the carcinogenic effect of meat. The incorporation of dietary fiber
in products reduces the transit time (Gill, Rossi, Bajka, & Whelan, 2020)
of fecal matter in the colon and hence it may prevent carcinogenic reac-
tions between the heme-compounds of red meat with colon cells. Also,
the soluble portion of dietary fiber increases the viscosity of digested
foods in the colon and may restrict the movement of heme molecules
and thus will prevent carcinogenic reactions. In addition to this, dietary
fiber has various health benefits like reducing the body’s low-density
lipoproteins, prevent an abrupt increase in body glucose level, and pro-
viding a healthy gut environment. Dietary fiber from plant sources has

∗
Corresponding author.
E-mail addresses: Kaitech.doft@gmail.com (K. Younis), malikfet@gmail.com (M.A. Malik).

https://doi.org/10.1016/j.afres.2021.100015
Received 19 July 2021; Received in revised form 26 October 2021; Accepted 27 October 2021
Available online 1 November 2021
2772-5022/© 2021 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/)
K. Younis, S. Ahmad and M.A. Malik
added advantage of having bioactive compounds like polyphenols which
can enhance the shelf life of meat by reducing the fat oxidation (Fer-
nández‐Ginés, Fernández‐López, Sayas‐Barberá, Sendra& Pérez‐Alvarez,
2003; Gurushankar, Gohulkumar, Prasad & Krishnakumar, 2014).
Mosambi (Citrus Limetta) is a valuable fruit consumed in the form
of juice. Peel is the by-product of the juice extraction process and is a
rich source of dietary fiber. The peel of mosambi is bitter which hin-
ders its use in human foods (Younis, Ahmad, Osama, & Malik, 2019).
However, in our previous study, we have successfully removed its bit-
terness with the help of sodium chloride and sodium bicarbonate to
make it edible (Younis, Islam, Jahan, Yousuf & Ray, 2015). Mosambi
peel has significantly increased the dietary fiber content of papaya jam
and cookies in our previous studies (Younis et al., 2015; Younis, Islam,
Jahan, Kundu & Ray, 2016). As meat is deficient in dietary fiber and
due to its chronic health hazards, this work tried to convert red meat
into functional food. Different types of fibers have been tried in vari-
ous meat products (Mehta, Ahlawat, Sharma, & Dabur, 2013) but to our
best knowledge, the mosambi peel has not been tried in any kind of
meat product yet. So, this work aimed to find the possibility of incor-
poration of MPP in buffalo meat sausages and patties and its effect on
their quality parameters.
2. Materials and Methods
2.1. Mosambi peel powder
Mosambi peel was procured from the local juice vendors at Aligarh.
The washed peels were salted to remove the bitterness and dried by
using the method adopted by Younis et al. (2015). After debittering the
peel was dried in a tray drier at 65 °C for 24 hours and was ground up
to the particle size of 18 BSS (British Standard Sieve) and then packed
hermetically and stored at -18°C for further analysis.
2.2. Buffalo meat
The meat and fat were obtained from the healthy animal with the
age group between 1 to 2 years old and were slaughtered by the halal
method. Both lean meat and fat were stored overnight in a deep freezer
at -18°C for easy mincing. Both lean meat and fat were passed separately
through a meat mincer (Sirman TC 12 E) plate pore size of 6 mm.
2.3. Sausages and patties preparation
Sausages and patties were prepared separately using the same recipe.
MPP was incorporated at a rate of 0 (control), 2, 4, 6, and 8% in both
sausages and patties by replacing the lean meat. The 100 g base recipe
was prepared for sausages and patties by mixing sodium chloride (1.6
g), sodium nitrite (0.015 g), spice mix (1.9 g), condiments paste (3 g),
ice (8 g), and minced fat (10 g) to ground lean meat (75.49 g). Meat
batter was prepared for the sausages and patties in a bowl chopper and
the temperature was kept low by using ice cubes. After bowl chopping
the sausage and patties preparation differ from each other. The sausages
are stuffed into the synthetic cellulose casing, linked and steam cooked
at 100°C for 30 minutes. Whereas patties were molded in a patty molder
and cooked in an oven until the internal temperature reaches 75 to 80°C.
2.4. Proximate analysis
The moisture, protein, and fat content of cooked sausages and pat-
ties were analyzed using the standard (AOAC 2006) method numbers of
925.1, 981.10, and 920.85 and respectively. Dietary fiber both soluble
and insoluble content was determined by (AOAC 1994) method.
2.5. pH analysis
The pH of sausages and patties was measure by using the digital pH
meter by mixing the 15 g sample in 30 ml of distill water at 25 to 27°C
(Troutt et al. 1992).
2
Applied Food Research 1 (2021) 100015
2.6. Emulsion stability
Emulsion stability was determined using the method adopted by
Kondaiah et al. (1985). 20 g of uncooked batter of sausages and pat-
ties were heated in airtight bags at a boiling temperature in a water
bath for 20 min. Emulsion stability was determined as:
𝑊 𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 ℎ𝑒𝑎𝑡𝑒𝑑 𝑠𝑎𝑚𝑝𝑙𝑒
𝐸𝑚𝑢𝑙𝑠𝑖𝑜𝑛 𝑠𝑡𝑎𝑏𝑖𝑙𝑖𝑡𝑦 % = × 100
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒
2.7. Cooking yield
The cooking yield of sausage and patties was determined using the
method adopted by Gadekar et al. (2014). The weight of sausage and
patties were observed before and after cooking and results obtained
were used to calculate cooking yield as:
𝑊 𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑜𝑜𝑘𝑒𝑑 𝑠𝑎𝑚𝑝𝑙𝑒
𝐶𝑜𝑜𝑘𝑖𝑛𝑔 𝑦𝑖𝑒𝑙𝑑 % = × 100
𝑊 𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑟𝑎𝑤 𝑠𝑎𝑚𝑝𝑙𝑒
2.8. Dimensional changes
The dimensional analysis of sausage and patties were determined us-
ing the method adopted by Serdaroğlu and Değırmencioğlu (2004). Di-
mensional analysis of sausage was determined by measuring a change in
reduction in percent diameter, while as dimensional analysis of patties
was determined by measuring the change in a reduction in diameter %,
thickness %.
𝑅𝑒𝑑𝑢𝑐𝑡𝑖𝑜𝑛 𝑖𝑛 𝑑𝑖𝑎𝑚𝑒𝑡𝑒𝑟 (%)
𝑈 𝑛𝑐𝑜𝑜𝑘𝑒𝑑 𝑠𝑎𝑢𝑠𝑎𝑔𝑒 ∕𝑝𝑎𝑡𝑡𝑦 𝑑𝑖𝑎𝑚𝑒𝑡𝑒𝑟 − 𝑐𝑜𝑜𝑘𝑒𝑑 𝑠𝑎𝑢𝑠𝑎𝑔𝑒∕ 𝑝𝑎𝑡𝑡𝑦 𝑑𝑖𝑎𝑚𝑡𝑒𝑟
=
𝑢𝑛𝑐𝑜𝑜𝑘𝑒𝑑 𝑠𝑎𝑢𝑎𝑔𝑒 ∕ 𝑝𝑎𝑡𝑡𝑦 𝑑𝑖𝑎𝑚𝑒𝑡𝑒𝑟
× 100
𝑅𝑒𝑑𝑢𝑐𝑡𝑖𝑜𝑛 𝑖𝑛 𝑡ℎ𝑖𝑐𝑘𝑛𝑒𝑠𝑠 (%)
𝑈 𝑛𝑐 𝑜𝑜𝑘𝑒𝑑 𝑝𝑎𝑡𝑡𝑦 𝑡ℎ𝑖𝑐 𝑘𝑛𝑒𝑠𝑠 − 𝑐𝑜𝑜𝑘𝑒𝑑 𝑝𝑎𝑡𝑡𝑦 𝑡ℎ𝑖𝑘𝑛𝑒𝑠𝑠
= × 100
𝑢𝑛𝑐 𝑜𝑜𝑘𝑒𝑑 𝑝𝑎𝑡𝑡𝑦 𝑡ℎ𝑖𝑐 𝑘𝑛𝑒𝑠𝑠
2.9. Color analysis
Hunter color instrument MiniScan XE Plus was used for the color
analysis of sausages and patties. The instrument was calibrated with
black and white standard plates before color measurement. The internal
color of sausages and patties was measured by peeling the outer layer
of products with a knife.
2.10. Texture analysis
Textural properties of sausages and patties were measured at room
temperature by using the texture analyzer (Stable Micro Systems, Eng-
land). Texture profile analysis of meat products was done by using the
method of Bourne (1978). Samples were cut into cubes of 50 mm length
and 15 mm height. During the two-bite test setting for measurement
was selected as pretest speed (1 mm/s), test speed (2 mm/s), posttest
speed (2 mm/s), and time between the two-bite (5 s), strain (50%), and
trigger force (5 g).
2.11. Sensory analysis
Sensory analysis of sausages and patties was carried out by using the
nine-point hedonic scale with a range of 1 – 9. Where 9 indicates ex-
tremely like and 1 indicates extremely dislike. Twenty trained panelists
were selected including the faculty members and research scholars of
the department. Brunch time was selected for the sensory analysis to
eliminate the effect of hunger or fullness. Sausages and patties were
warmed in an oven and provided to the panelists on a white disposable
plate along with drinking water. The products whose overall rating was
above 6 were considered acceptable by the sensory panelists.
K. Younis, S. Ahmad and M.A. Malik Applied Food Research 1 (2021) 100015

Table 1
Effect of MPP incorporation on proximate composition of cooked meat products (sausages and patties).

Sausages

MPP % pH Moisture Protein Fat IDF SDF TDF

a c a d e d
0 6.25±0.03 62.60±0.51 16.09±0.29 4.83±0.29 0.33±0.02 0.13±0.03 0.46±0.05e
2 6.16±0.02b 63.17±0.29bc 15.74±0.36ab 6.50±0.51c 1.69±0.35d 0.59±0.10c 2.27±0.26d
4 6.13±0.02b 63.39±0.14abc 15.33±0.37abc 8.03±0.17b 2.79±0.40c 0.83±0.10c 3.61±0.49c
6 6.09±0.02bc 64.13±0.33ab 14.90±0.36bc 10.93±0.13a 3.72±0.23b 1.66±0.10b 5.39±0.32b
8 6.04±0.04c 64.46±0.58a 14.48±0.37c 11.09±0.11a 4.83±0.21a 2.50±0.10a 7.33±0.25a

Patties

MPP % pH Moisture Protein Fat IDF SDF TDF

0 6.54±0.02a 61.00±0.50c 16.35±0.31a 2.95±0.42d 0.33±0.01d 0.08±0.03c 0.41±0.04d

2 6.42±0.02b 62.07±0.55bc 15.80±0.16ab 4.85±0.19c 1.84±0.62c 0.42±0.26c 2.26±0.37c
4 6.31±0.02c 62.48±0.45bab 15.46±0.12bc 8.80±0.73b 2.76±0.54bc 0.43±0.26c 3.19±0.80c
6 6.25±0.05d 63.16±0.29ab 14.99±0.10cd 10.22±0.29a 3.66±0.20ab 1.16±0.10b 4.82±0.27b
8 6.18±0.01e 63.55±0.33a 14.79±0.27d 10.78±0.23a 4.34±0.10a 1.90±0.10a 6.24±0.17a

IDF: Insoluble dietary fibre; SDF: Soluble dietary fibre; TDF: Total Dietary fibre.
Values are mean of triplicate observation ±SD. Means with different superscripts in a column did differ significantly
(P<0.05)

2.12. Shelf life analysis 2.15. Statistical analysis

Shelf life study was carried out only on the products having the high-
est acceptability. The products having 6 % MPP incorporation were hav-
ing the highest overall acceptability. Hence only products with 6 % MPP
were selected for the shelf-life study. The shelf life study of sausages and
patties was carried out under refrigerated (5 °C and 65% humidity) con-
ditions for 21 days. The samples were analyzed for thiobarbituric acid,
yeast and mold count, and total plate count on 5, 10, 15, and 20th day
of storage time. However, sensory analysis was performed on 6, 11, 16,
and 21st day of storage after confirming the total plate count of samples
is under range.
2.13. Evaluation of thiobarbituric acid (TBA) number
TBA number was estimated as per the method described by
Strange et al. (1977). The TBA reagent (Sigma-Aldrich, Bangalore India)
was prepared by mixing 90% acetic acid with 0.28 g of thiobarbituric
acid to make the final volume of 100 ml. 2 g of sample was mixed with
the 5% of trichloroacetic acid (10 mL) and then centrifuged at 3500 rpm
for 10 minutes. The supernatant was filtered through the Whatman No.
1 filter paper. 5 ml of the filtered samples were taken and mixed with the
5 ml of TBA reagent which was vortexed and incubated at 100°C for 30
minutes in a water bath along with the control sample prepared with 5
ml of each trichloroacetic acid and thiobarbituric acid. After cooling the
samples the absorbance was measured at 530 nm (Digital spectropho-
tometer Model 310E, India). The TBA number was calculated with the
help of the standard concentration curve of malondialdehyde. The TBA
number was expressed in mg malonaldehyde per kg sample.
2.14. Evaluation of microbiological characteristics
Total plate count and yeast mold count were estimated by using the
spread plate method as described by Harrigan and McCance (1976). Nu-
trient agar medium was used for total plate count while potato dextrose
agar was used for yeast and mold count. 10 g sample of each sausage
and patties was cut and comminuted under sterile conditions. This was
mixed with the 90 ml of 0.1% sterile peptone solution from which dif-
ferent serial dilution was done up to 10−6 and 0.1 ml from each dilution
was spread on the plates with the help of a spreader. The inoculated
plates were incubated at 37°C for 24 – 48 hours. The number of mi-
croorganisms present in the sample was calculated with the help of the
equation given below.
Number of Colonies
Total plate and Yeast Mold count =
Amount plated × Dilution
One-way analysis of variance test (ANOVA) was carried out using
SPSS 16.0 to examine the effect of MPP on the physicochemical and
shelf-life stability of buffalo meat sausages and patties. Tukey’s test at
5 % significance was used to determine the significant difference be-
tween means. Data presented in the manuscript is the mean of triplicate
observations.
3. Results and Discussions
3.1. Proximate analysis of sausages and patties
Table 1 shows the effect of MPP incorporation on the proximate
composition of cooked sausages and patties. It was observed that mois-
ture content increased significantly (p≤0.05) in both sausage and pat-
ties with the addition of MPP. The increase in moisture content can be
attributed to the higher water-binding capacity of MPP (Younis et al.,
2015). This indicates that loss of water during cooking of sausages and
patties is prevented due to incorporation of MPP powder. Hence, the
higher the percentage of MPP in the product lower is the water loss
during the processing. Sausages had higher moisture content than pat-
ties at each level of MPP incorporation. The higher moisture content in
sausages may be attributed to the presence of casing and steam cook-
ing. The protein content of both sausages and patties decreased signifi-
cantly (p≤0.05) at each level of MPP incorporation. The decrease in pro-
tein content after MPP incorporation may be attributed to the reduction
of lean meat. The lower moisture content in patties than sausages re-
sulted in a proportional increase in protein content in patties compared
to sausages. The fat content of both sausages and patties increased sig-
nificantly (p≤0.05) with the incorporation of MPP. This may be due to
the higher oil binding capacity of MPP, which holds the fats during the
cooking of sausages and patties (Younis et al., 2015). Higher fat was
observed in sausages than patties and this could be attributed to the
presence of casing in sausages that prevents loss of fat during cooking
(Abdolghafour & Saghir, 2014).
3.2. pH analysis
The effect of MPP incorporation on the pH of sausages and patties
is shown in Table 1. It was observed that the pH of both sausages and
patties decreased significantly with the incorporation of MPP. The de-
crease in pH can be attributed to the acidic nature of MPP. These results

3
K. Younis, S. Ahmad and M.A. Malik
Table 2
Effect of MPP incorporation on color of sausages and patties.
MPP % Sausages
∗ ∗
L a
0 36.78±0.50d 15.76±0.31a
2 37.57±0.30cd 14.98±0.08ab
4 38.75±0.29bc 14.29±0.24bc
6 39.56±0.31b 13.30±0.36c
8 43.14±1.01a 11.72±0.72d
Values are mean of triplicate observation ±SD. Means with different superscripts in a column did differ
significantly (P<0.05)
are in agreement with the results of Yadav, Malik, Pathera, Islam and
Sharma (2016). They reported a significant decrease in pH of chicken
nuggets with the incorporation of apple and tomato pomace powder.
Higher pH was observed in patties compared to the sausages at each
level of incorporation. This may be due to the higher leaching of acidic
compounds along with the cooking losses during the cooking of patties
as compare to sausages where casing prevents the cooking losses. The
lower pH in sausage compared to the patties can also be attributed to
the difference in cooking methods for sausages and patties (Bejerholm
& Aaslyng, 2004; Thomas, Anjaneyulu, & Kondaiah, 2006)
3.3. The dietary fiber content of sausages and patties
High consumption of meat is associated with chronic diseases, this
is because the meat is deficient in dietary fiber. Incorporation of MPP
in meat sausages and patties has significantly (p≤0.05) increased their
dietary fiber content as shown in Table 1. The increase in fiber con-
tent in both patties and sausage after incorporation of MPP is due to
a higher percentage of fiber in MPP (Younis et al., 2016). Increase in
fiber content of patties and sausages increases their health benefits. In
the study by (Bastide et al., 2011) it was reported that red meat was
responsible for colon cancer. They reported that the presence of heme
compound in meat reacts with colon cells and causes adenocarcinoma.
The presence of fiber content in meat reduces their transient time in
the intestines and thus reduces the time for the reaction between car-
cinogenic compounds and colon cells. This suggests that the presence of
fiber content in meat could negate the carcinogenic effect of meat. Sim-
ilar results were reported for bologna sausages incorporated with citrus
fiber (Fernández-Ginés et al., 2003)
3.4. Color of sausages and patties
Table 2 shows the effect of MPP incorporation on the color of both
sausages and patties. It was observed that the L∗ value of both pat-
ties and sausages increased significantly (p≤0.05) after MPP incorpo-
ration. The increase in L∗ could be attributed to the lighter color of MPP
powder. L∗ value of patties was found lower than that of sausages at
each corresponding level of MPP incorporation. The lower L∗ of patties
could be attributed to the surface browning caused by dry heat cooking
(Bejerholm & Aaslyng, 2004). The color of red meat is mainly due to
the myoglobin and the reflectance of proteins. During cooking this red
color changes from pink-red to brown due to the formation of metmyo-
globin. Further, the red color of meat products can be affected due to
the addition of non-meat ingredients such as meat extenders and fillers.
With the increase of MPP incorporation in both sausages and patties, a∗
values decreased significantly (p≤0.05). Similarly, with the incorpora-
tion of MPP, the b∗ values of sausages and patties decreased significantly
(p≤0.05). The decrease in b∗ value was due to the effect of MPP incorpo-
ration which is having a light yellow color. Higher b∗ values of sausages
were also observed than the patties at each corresponding level of MPP
incorporation. This was due to the effect of dry cooking of patties which
causes more browning in the products (Bejerholm & Aaslyng, 2004).
Applied Food Research 1 (2021) 100015
Patties
∗
b L∗ a∗ b∗
14.18±0.28d 34.09±0.21d 17.53±0.48a 12.6±0.35c
15.26±0.28cd 35.82±0.24c 16.51±0.44a 13.5±0.34c
15.95±0.07bc 36.68±0.33c 15.04±0.32b 14.74±0.51b
16.72±0.15b 38.90±0.40b 13.20±0.48c 16.96±0.23a
18.79±0.93a 41.46±0.55a 10.67±0.31d 17.66±0.49a
3.5. The cooking yield of sausages and patties
Table 3 shows the effect of MPP incorporation on the cooking yield
of sausages and patties. It was observed that cooking yield signifi-
cantly (p≤0.05) increased with the incorporation of MPP, indicating
the desirable effect of MPP on the cooking quality of sausage and pat-
ties. Improvement in cooking yield indicates a low cooking loss. Sim-
ilar results were reported for burger added with albedo fiber (López-
Vargas, Fernández-López, Pérez-Álvarez, Viuda-Martos, 2014).The im-
provement in cooking yield by MPP incorporation can be attributed to
the higher fiber content of MPP having good water-binding and oil bind-
ing capacity (Cofrades et al., 2000). Sausages showed a higher cooking
yield compared to the patties at each level of MPP incorporation. This
may be attributed to the casing in sausage which prevents the cook-
ing loss and hence higher cooking yield (Abdolghafour & Saghir, 2014;
Bejerholm & Aaslyng, 2004).
3.6. Emulsion stability of sausages and patties
Table 3 shows the results of the emulsion stability of sausages and
patties incorporated with MPP. It was found that the emulsion stability
increased significantly (p≤0.05) with the increase of MPP incorporation
for both sausages and patties. The increase in emulsion stability may
be due to the good water and oil holding capacity of MPP. Abirami, Na-
garani and Siddhuraju (2014) reported that emulsion activity and emul-
sion stability of citrus peel were high. High emulsion activity and sta-
bility of citrus peel may be the reason for increased emulsion stability
of sausages and patties incorporated with MPP.
3.7. Dimensional changes of sausages and patties
Dimensional changes during the cooking of meat and meat products
are common phenomena. The changes in dimensions of meat and meat
products are due to the heating of meat proteins and loss in moisture
which leads to shrinkage. Dimensional changes in sausages were deter-
mined by observing the change in diameter reduction only, while as in
the case of patties dimensional changes were determined by observing
the change in diameter reduction, thickness. Fig. 1 (A) shows the diam-
eter reduction in sausages. It was observed that the percent decrease in
diameter was less in MPP incorporated sausage than in control sausages.
The drop in diameter reduction was proportional to an increase in MPP
level incorporation. This may be attributed to the water holding capac-
ity of MPP which resists the water loss during cooking and hence less
diameter reduction. This suggests that the shrinkage of meat products
during cooking is an undesirable process but is a natural phenomenon
that can be prevented by the incorporation of MPP. Similarly, in the
case of patties, an increase in thickness and less reduction in diameter
were observed (Fig. 1B). The overall results indicate that incorporation
of MPP in meat sausages and patties showed a desirable effect on di-
mension.
4
K. Younis, S. Ahmad and M.A. Malik Applied Food Research 1 (2021) 100015

Table 3
Effect of MPP addition on cooking qualities of sausages and patties.

MPP % Sausages Patties

Cooking yield Emulsion stability Cooking yield Emulsion stability

0 64.03±0.96d 63.84±0.60e 62.82±1.02e 63.59±0.52e

2 70.80±0.72c 70.91±0.37d 65.25±0.67d 70.62±0.56d
4 72.23±0.68c 77.24±0.92c 68.38±0.60c 77.61±0.64c
6 81.29±0.62b 83.90±1.09b 74.30±0.61b 83.62±0.55b
8 86.32±0.59a 88.87±0.82a 80.14±0.83a 88.39±0.62a

Values are mean of triplicate observation ±SD. Means with different superscripts in a column did differ significantly
(P<0.05)

Fig. 1. Effect of mosambi peel powder on di-

mensional changes of (A) sausages and (B) pat-
ties.

3.8. Texture properties of sausages and patties
Table 4 shows the effect of MPP incorporation on the textural prop-
erties of sausages and patties. It was found that the hardness, firmness,
and toughness of sausages and patties increased significantly (p≤0.05)
with the incorporation of MPP, while as, the springiness got decreased. It
was further observed that the hardness, firmness, and toughness of pat-
ties were found higher than that of sausages at respective levels of MPP
incorporation. The ranges of shear force and two-bite test for sausages
and patties incorporated with MPP were found as hardness 68.23-87.44
and 70.50-90.64 N, firmness 17.67-27.00 and 20.86-31.40 N, tough-
ness 215.79-290.52 and 224.01-300.63 N sec, and springiness 0.83-0.72
and 0.84-0.74 respectively. Similar results were found by (Fernández-
Ginés et al., 2003) for bologna sausages. They reported that the addition

5
K. Younis, S. Ahmad and M.A. Malik Applied Food Research 1 (2021) 100015

Fig. 2. Effect of mosambi peel powder on sen-

sory analysis of (A) sausages and (B) patties.

Table 4
Effect of MPP addition on textural properties of sausages and patties.

MPP % Sausages Patties

Hardness Springiness Firmness Toughness Hardness Springiness Firmness Toughness

e a d e d a b
0 68.23±0.88 0.83±0.01 17.67±0.58 215.79±0.48 70.50±0.98 0.84±0.01 20.86±1.73 224.01±1.01e
2 71.88±0.37d 0.82±0.01a 19.33±0.58cd 230.74±1.24d 81.46±1.07c 0.82±0.00a 21.17±3.07b 247.56±0.50d
4 76.75±0.84c 0.79±0.01bc 20.00±1.00c 250.44±1.26c 83.19±1.18bc 0.77±0.01b 23.15±0.40b 273.50±0.76c
6 83.04±2.19b 0.77±0.02c 22.67±0.58b 270.74±0.73b 85.37±1.09b 0.76±0.00bc 25.10±0.48b 278.50±0.75b
8 87.44±0.97a 0.72±0.01d 27.00±1.00a 290.52±0.46a 90.64±1.08a 0.74±0.01c 31.40±0.97a 300.63±0.73a

Values are mean of triplicate observation ±SD. Each experiment was carried in triplicate Means with different superscripts in a column did differ significantly
(P<0.05)

6
K. Younis, S. Ahmad and M.A. Malik
of citrus fiber to the bologna sausages increased their hardness but de-
creased their springiness. The texture of meat products depends on vari-
ous factors like fat content, water content, the particle size of lean meat
and non-meat ingredients, etc. According to Han and Bertram (2017),
the effect of fiber on the texture of meat products depends upon the type
of fiber. The soluble fiber enhances the strength of meat products while
insoluble fiber shows vice versa. The presence of soluble dietary fiber
in MPP forms a three-dimensional gel that disrupts the protein-water or
protein-protein interactions and forms a new network that increases the
cohesiveness thus increases the tenderness and strength of the product
(Ahmad, Khalid, & Younis, 2020). However, the insoluble portion of di-
etary fiber does not form gels but absorbs the water from the adjacent
molecules due to which the hard and brittle texture is produced (Han &
Bertram 2017).
3.9. Sensory analysis of sausages and patties
The results of the sensory analysis of sausages and patties incorpo-
rated with different levels of MPP are presented in Fig. 2. Different sen-
sory parameters were analyzed through a nine-point hedonic scale such
as color, flavor, texture, taste, bitterness, juiciness, and mouth coating.
The average of all sensory parameters was denoted with the overall ac-
ceptability. From the results, it was concluded that with an increase
in MPP concentration in both sausages and patties the sensory score
decreased significantly (p ≤ 0.05) which has been illustrated in the re-
spective figures. Sausages and patties were accepted up to the 6% incor-
poration of MPP beyond that the products got low scores. The decrease
in juiciness, texture, and bitterness was prominent in both sausages and
patties at 8%. The decrease in juiciness might be due to the transfer of
moisture from the meat proteins to the MPP. This may be attributed
to the higher water affinity of MPP. This has the inverse relationship
with the moisture content, as indicated from the results of proximate
composition; the incorporation of MPP increased the moisture content
which in turn decreased the juiciness in sensory analysis (Biswas, Ku-
mar, Bhosle, Sahoo, & Chatli, 2011). The lower textural scores can be
correlated with the instrumental texture analysis where the hardness
has increased with the MPP incorporation which is not desirable. And
finally, there might be some residual bitterness present in MPP whose
threshold values became visible at higher incorporation levels of MPP.
7
Applied Food Research 1 (2021) 100015
Fig. 3. Effect of mosambi peel powder on TBA
values of sausages and patties. CP: control pat-
ties; CS: control sausages; S: mosambi peel
powder incorporated sausages; P: mosambi
peel powder incorporated sausages. TBA: Thio-
barbituric acid.
3.10. Shelf life
3.10.1. Thiobarbituric acid number
The thiobarbituric acid number is an important parameter used to
determine the oxidative state and rancidity of the products. During the
storage exposure of oxygen to emulsion sausages and patties may lead
to developing warm over flavor (WOF). Development of WOF during
storage was evident during sensory analysis which provides an idea of
fat oxidation in stored samples. From Fig. 3 the TBA number of the fresh
control samples (patties and sausages) was found in the range of 0.88 to
1.00 mg/Kg, which increased during the refrigerated storage period of
20 days up to 3.63 mg/Kg for sausage and 2.35 mg/Kg for patties. This
may be attributed to microbial growth and fat oxidation during storage
(Nayeem, Chauhan, Khan, Siddiqui, & Sidduqui, 2017). Also, the TBA
values for sausages were found higher than the patties. This may be due
to the low-fat content of patties as the fat loss was higher in dry cook-
ing. With the incorporation of MPP, the TBA number remained below
1 mg/ Kg during 20 days of storage. This might be due to the presence
of bioactive compounds like polyphenols bearing the antioxidant and
antimicrobial properties in the MPP (Cody, 1988; Selani et al., 2014;
Leyva-Corral et al., 2016). According to (Campo et al., 2006) the recom-
mended TBA number value should be less than the minimum threshold
value of 1–2 malonaldehyde mg / kg meat during the storage period.
However, (Tarladgis et al., 1960)reported that the minimum threshold
of TBA number was detected at the concentration of 0.50–1.0 mg/Kg
by the panelists. These differences may be due to the use of trained and
untrained sensory panelists. Emulsion sausages and patties incorporated
with MPP had TBA values lower than the threshold values as described
above. However, the control samples had a high TBA number greater
than the threshold values of 1-2 mg/Kg.
3.10.2. Yeast and mold count
Yeast and mold count (log cfu/g) of sausages and patties samples are
presented in Fig. 4 (A). It was found that the yeast and mold count of the
control was found significantly (p ≤ 0.05) less than the samples incor-
porated with MPP during fresh conditions. During refrigerated storage
of yeast and mold, the count increased significantly (p ≤ 0.05) in MPP
incorporated samples. As the fruits are prone to yeast and mold attack
K. Younis, S. Ahmad and M.A. Malik
MPP being part of a fruit permitted the selective growth of yeast and
mold in meat products (Sahu & Bala, 2017).
3.10.3. Total. plate count
Total plate count is one of the important microbiological parame-
ters used to determine the shelf life of the product. The neutral pH and
the rich nutrients present in meat provide the best atmosphere for the
growth of bacteria. Increased microbial population causes degradation
of protein and fat into simpler compounds like fatty acid, amines, am-
monia, etc (Ahmad, 2005) due to which the product develops off-flavor
on spoilage. From Fig. 4 (B) it was observed that the total plate count of
sausages and patties in fresh condition was not significantly (p ≤ 0.05)
different. However, the total plate count of control sausages and pat-
ties was found significantly (p ≤ 0.05) higher than the MPP incorpo-
rated sausages and patties during the storage period of 20 days. This
may be due to the antimicrobial compounds like polyphenols present in
the MPP (Younis et al., 2015). It was also observed that the total plate
count of sausages was found higher than that of respective patties during
the period of storage. This may be due to the high moisture content of
sausages than patties which favors the growth of bacteria. (Borch et al.,
1996) described that the spoilage conditions are noticed when the total
8
Applied Food Research 1 (2021) 100015
Fig. 4. (A) Yeast and mold count of patties and
sausages (B) Total plate count of sausages and
patties. CS: control Sausages; CP: Control pat-
ties; MS: mosambi peel powder incorporated
sausages; MP: mosambi peel powder incorpo-
rated patties. CFU: Colony forming units.
plate count reached to total 107 /g. From this point of view, the control
sausages and patties were found unsuitable for consumption after the
10th day of storage. While the MPP incorporated sausages were found
unsuitable for consumption on the 20th day. The patties incorporated
with MPP were found acceptable during the whole storage life period.
3.11. Sensory of sausage and patties during storage
The sensory evaluation of controlled and MPP incorporated sausages
and patties is been shown in Fig. 5. Sensory characteristics were mea-
sured in terms of sensory attributes namely color, flavor, texture, taste,
juiciness, and overall acceptability. Sensory analysis was performed the
next day after the microbial analysis to ascertain the safety of the pan-
elists. All the samples were compared with their respective control sam-
ples on the particular day of analysis. A significant (p ≤ 0.05) differ-
ence was observed between the control sausages and patties with their
MPP incorporated sausages and patties on the first day of sensory analy-
sis. During the storage periods, the observed sensory score of the entire
samples decreased because of microbial growth, increase in TBA num-
ber, and loss of juiciness. The sensory analysis of control sausages and
patties was not carried out on the eleventh and sixteenth day of storage
K. Younis, S. Ahmad and M.A. Malik
respectively because they were not safe for consumption as per the mi-
crobial analysis. Similarly, the MPP incorporated sausages and patties
were not analyzed for sensory analysis on the twenty-first day of storage.
From the results, it was concluded that the fruit wastes have increased
the shelf life of sausages and patties as compared to the control samples.
This may be due to the polyphenolic and antioxidant activities present
in the MPP (Younis et al., 2015).
4. Conclusion
The results of this work have shown that MPP has the potential to
be used as a functional ingredient in the meat industry, besides the use
of mosambi peel is economical. Further, it can help to eliminate the
negative effects of meat on health. Also, themosambi peel is rich in di-
etary fiber which significantly enhances the dietary fiber content of meat
products. In addition to fiber enrichment, the cooking qualities have
been improved after peel powder incorporation. The textural properties
such as hardness, toughness, and firmness of sausages and patties have
increased with the incorporation of MPP. From the sensory scores, it was
found that up to 6% incorporation of MPP the products were accept-
able beyond this concentration the products were unacceptable because
of textural and quality defects. The presence of secondary metabolites
in MPPprevents microbial growth as well as reduces fat oxidation in
sausages and patties with the resulting improvement in shelf life. Con-
trolled use of MPP in meat products can enhance the fiber content of
meat that is deficient in fiber and will improve the shelf-life stability of
meat products.
Acknowledgments
Authors are also grateful to the University Grants Commission, Gov-
ernment of India for providing research fellowship.
9
Applied Food Research 1 (2021) 100015
Fig. 5. Sensory analysis of stored sausages and
patties: CS: control Sausages; CP: Control pat-
ties; MS: mosambi peel powder incorporated
sausages; MP: mosambi peel powder incorpo-
rated patties.
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