Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

Khan, Muhammad Issa,Lee, Hyun Jung,Kim, Hyun-Joo,Young, Hae In,Lee, Haelim,Jo, Cheorun Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.11

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

<i>Bacillus amyloliquefaciens</i> BSL16 improves phytoremediation potential of <i>Solanum lycopersicum</i> during copper stress

Khan, Abdul Latif,Bilal, Saqib,Halo, Boshra Ahmed,Al-Harrasi, Ahmed,Khan, Abdur Rahim,Waqas, Muhammad,Al-Thani, Ghanim Salim,Al-Amri, Issa,Al-Rawahi, Ahmed,Lee, In-Jung Informa UK (TaylorFrancis) 2017 Journal of plant interactions Vol.12 No.1

<P>Current study aimed at exploring the diversity of bacterial endophytes with Boswellia sacra and their role in copper (Cu) stress to tomato plants. Bacterial endophytes were belonged to Bacillus, Rhizobium and Paenibacillus, which were screened against Cu (0=10 mM) stress to dwarf and normal rice seeds. Among strains, Bacillus amyloliquefaciens BSL16 showed significantly higher bioremediation potential by accumulating high Cu and promoting growth of rice seeds. B. amyloliquefaciens BSL16 significantly increased growth of tomato plants during 2.5 mM Cu stress. Active colonization of BSL16 reduced the accumulation of Cu in leaf, shoot, and root, and in parallel up-regulated total protein contents in leaf and stem. Glutathione peroxidase and reduced glutathione contents were significantly higher and lipid peroxidation was lower in endophyte-treated tomato plants as compared to Cu treatment. The current results conclude that application of metal bio-accumulating bacteria can help in improving the plant growth of tomato plants during Cu stress.</P>

Marine bioactive peptides: Types, structures, and physiological functions

Jo, Cheorun,Khan, Faisal Fareed,Khan, Muhammad Issa,Iqbal, Javed Informa UK (TaylorFrancis) 2017 Food reviews international Vol.33 No.1

<P>Oceans are considered one of the richest sources of bioactive compounds. The extraction and utilization of marine peptides have attracted attention owing to their potential health benefits. They can be used in different functional and nutraceutical foods due to their antihypertensive, antioxidant, and antimicrobial properties. These bioactive peptides can be extracted from sponges, ascidians, seaweeds, and mollusks and reportedly have pharmacological properties. The objectives of this article are to provide an overview on the sources of marine bioactive peptides, a brief description of their extraction methods, and their biological activities and potential applications in functional foods and pharmaceuticals.</P>

Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets

Sadia Aslam,Rizwan Shukat,Muhammad Issa Khan,Muhammad Shahid 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.1

Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at –18℃ for six months. Nuggets were prepared and stored at –18℃ for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH• scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH• scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.

Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells

Nuzhat Huma,Saima Rafiq,Aysha Sameen,Imran Pasha,Muhammad Issa Khan 아세아·태평양축산학회 2018 Animal Bioscience Vol.31 No.2

Objective: The aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening. Methods: The antioxidant potential of WSPs extract was assessed through 2,2'-azinobis-3-ethylbenzothiazoline-6sulfonic acid (ABTS)-radical scavenging activity. In addition, impact of WSPs extract on cell viability and production of reactive oxygen species (ROS) in human colon adenocarcinoma Caco-2 (tert-butylhydroperoxide-induced) cell lines was also evaluated. Results: The ABTS-radical scavenging activity increased progressively with ripening period and dose-dependently in both cheeses. However, peptide extract from buffalo milk Cheddar cheese demonstrated relatively higher activity due to higher contents of water-soluble nitrogen. Intracellular ROS production in Caco-2 cells decreased significantly (p<0.05) till 150th day of cheese ripening and remained constant thereafter. Additionally, dose-dependent response of WSPs extract on antioxidant activity was noticed in the Caco-2 cell line. Conclusion: On the basis of current in vitro study, the Cheddar cheese WSPs extract can protect intestinal epithelium against oxidative stress due to their antioxidant activity.

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

Juhui Choe,Joong-Seok Min,Sang-Ok Lee,Muhammad Issa Khan,Dong Gyun Yim,Mooha Lee,Cheorun Jo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.3

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or α-epoxide was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.

Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species

Rafiq, Saima,Huma, Nuzhat,Pasha, Imran,Sameen, Aysha,Mukhtar, Omer,Khan, Muhammad Issa Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.7

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat ($6.82%{\pm}0.04%$), solid-not-fat ($11.24%{\pm}0.02%$), total solids ($18.05%{\pm}0.05%$), protein ($5.15%{\pm}0.06%$) and casein ($3.87%{\pm}0.04%$) contents followed by buffalo milk. Maximum whey proteins were observed in camel milk ($0.80%{\pm}0.03%$), buffalo ($0.68%{\pm}0.02%$) and sheep ($0.66%{\pm}0.02%$) milk. The non-protein-nitrogen contents varied from 0.33% to 0.62% among different milk species. The highest r-values were recorded for correlations between crude protein and casein in buffalo (r = 0.82), cow (r = 0.88), sheep (r = 0.86) and goat milk (r = 0.98). The caseins and whey proteins were also positively correlated with true proteins in all milk species. A favorable balance of branched-chain amino acids; leucine, isoleucine, and valine were found both in casein and whey proteins. Leucine content was highest in cow ($108{\pm}2.3mg/g$), camel ($96{\pm}2.2mg/g$) and buffalo ($90{\pm}2.4mg/g$) milk caseins. Maximum concentrations of isoleucine, phenylalanine, and histidine were noticed in goat milk caseins. Glutamic acid and proline were dominant among non-essential amino acids. Conclusively, current exploration is important for milk processors to design nutritious and consistent quality end products.