2025

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Browsing 2025 by Author "Raheema Quddus"

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    Functional characterization of restructured chicken products incorporated with encapsulated probiotics
    (UMT, Lahore, 2025) Raheema Quddus
    The present study investigates the functional potential of encapsulated Bacillus clausii using potato peel protein isolates as a sustainable wall material and its subsequent incorporation into restructured chicken nuggets. The encapsulation process was carried out using sodium alginate and pectin through the extrusion method, aiming to enhance probiotic stability and viability. The encapsulated probiotic beads demonstrated improved protection against environmental stress, ensuring sustained release under simulated gastrointestinal conditions. The incorporation of free and encapsulated Bacillus clausii into restructured chicken nuggets influenced their physicochemical, microbiological, and sensory attributes. Proximate analysis revealed that the addition of encapsulated probiotics increased moisture content T2 (65.00%) compared to control (59.67%), while protein content slightly decreased in T2 (29.90%) due to the encapsulation matrix. Microbial analysis indicated that probiotic-treated samples exhibited significantly different bacterial loads over refrigerated storage at 4°C, with T2 maintaining higher plate counts, suggesting enhanced probiotic survival. However, spoilage indicators such as off-odor and water release were observed in all treatments by day six. The pH of all samples declined over storage, with a significant drop from ~6.2 to ~5.3, correlating with microbial activity and protein degradation. Color parameters showed reduced lightness (L*) in probiotic-treated samples, while redness (a*) and yellowness (b*) remained largely unaffected. Sensory evaluation confirmed that encapsulated probiotics did not negatively impact consumer acceptance, with T2 receiving comparable scores to the control in texture, appearance, and overall acceptability. These findings suggest that the encapsulation of Bacillus clausii using potato peel protein isolates offers a promising strategy for probiotic delivery in meat products, contributing to waste valorization and functional food development. However, challenges related to microbial spoilage highlight the need for optimized storage and preservation techniques.