Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, (Punjab), India
*Corresponding author: MK Chatli; E-mail: manishchatlilpt@gmail.com
Online Published on 19 July, 2023.
Livestock products are deficient in vitamin C, however the direct addition of it in meat products is challenging due to its thermal stability and effect on sensory attributes. Therefore, the present study was conducted to develop microencapsulated ascorbic acid (MAA) powder and optimization of its level for the designing of vitamin C fortified functional pork nuggets. Ascorbic acid was encapsulated with maltodextrin (maltodextrin: ascorbic acid: 1:4) as wall material using spray drying technique. MAA was incorporated at three different levels viz. 1% (FPN-C1), 1.5% (FPN-C2) and 2% (FPN-C3) in pork nuggets replacing lean meat in the formulation. The products were compared with control for the various physico-chemical, instrumental texture and colour profile and sensory quality attributes. The water activity, moisture, cooking yield, ascorbic acid, ash and acid insoluble ash content exhibited a significant increase (p < 0.05) whereas pH, protein, fat and crude fiber content decreased (p < 0.05) with the increase in the level of incorporation of MAA. Redness (a*) and yellowness (b*) value of the functional pork nuggets increased whereas Lightness (L*) decreased. Incorporation of MAA significantly (p < 0.05) reduced the hardness, springiness, cohesiveness and gumminess of the developed functional pork nuggets. On sensory evaluation, FPN-C1 was rated as ‘Very Good to Excellent’ and the highest amongst the treatments. Therefore, MAA can be effectively incorporated at 1% level without affecting the quality attributes of pork nuggets.
• Vitamin C is required for the normal regulatory functions of the body and must be supplied through the diet.
• It is an unstable compound and undergoes degradation during processing; microencapsulation is a method to stabilize sensitive compounds.
• Livestock products are deficient in Vitamin C, so incorporation of Microencapsulated ascorbic acid for the development of Functional Pork Nuggets has commercial importance.
Microencapsulation, Ascorbic acid, Functional Pork nuggets, Spray drying
