Browsing by Author "Okpala, Charles Odilichukwu R."
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- Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast MeatPublication . Okpala, Charles Odilichukwu R.; Juchniewicz, Szymon; Leicht, Katarzyna; Korzeniowska, Małgorzata; Guiné, Raquel P. F.The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.
- Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributesPublication . Okpala, Charles Odilichukwu R.; Juchniewicz, Szymon; Leicht, Katarzyna; Korzeniowska, Małgorzata; Guiné, RaquelUnderstanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.
- Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective reviewPublication . Agunbiade, Adedoyin O.; Song, Lijun; Agunbiade, Olufemi J.; Ofoedu, Chigozie E.; Chacha, James S.; Duguma, Haile T.; Hossaini, Sayed Mahdi; Rasaq, Waheed A.; Shorstkii, Ivan; Osuji, Chijioke M.; Owuamanam, Clifford I.; Okpala, Charles Odilichukwu R.; Korzeniowska, Małgorzata; Guiné, RaquelThree-dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion-based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion-based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion-based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion-based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion-based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable.
- Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)Publication . Chacha, James S.; Zhang, Liyan; Ofoedu, Chigozie E.; Suleiman, Rashid A.; Dotto, Joachim M.; Roobab, Ume; Agunbiade, Adedoyin O.; Duguma, Haile Tesfaye; Mkojera, Beatha T.; Hossaini, Sayed Mahdi; Rasaq, Waheed A.; Shorstkii, Ivan; Okpala, Charles Odilichukwu R.; Korzeniowska, Malgorzata; Guiné, Raquel P. F.The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
- Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and SecurityPublication . Njoga, Ugochinyere J.; Njoga, Emmanuel O.; Nwobi, Obichukwu C.; Abonyi, Festus O.; Edeh, Henry O.; Ajibo, Festus E.; Azor, Nichodemus; Bello, Abubakar; Upadhyay, Anjani K.; Okpala, Charles Odilichukwu R.; Korzeniowska, Małgorzata; Guiné, Raquel P. F.The increase in the slaughter of pregnant cows (SPCs) for meat (except as may be approved by veterinarians on health grounds to salvage the animal) is unethical. SPCs for meat is also counterproductive, detrimental to food security, and may enhance zoonotic disease transmission. In this context, therefore, this current study examined slaughter conditions and the slaughtering of pregnant cows, and the implications for meat quality, food safety, and food security in Southeast Nigeria. The direct observational method was employed to examine the slaughterhouse activities, from when the cattle arrived at the lairage to the post-slaughter stage. A pre-tested and validated closed-ended-questionnaire was used to elicit information on causes of the SPCs and the method of disposal of eviscerated foetuses. Pregnancy status of cows slaughtered was determined by palpation followed by visual examination of the eviscerated and longitudinal incised uteri. The study lasted for six months during which 851 cows out of 1931 slaughtered cattle were surveyed. Assessment/decision-making protocol of slaughterhouse conditions, welfare conditions of slaughter- cattle, reasons for sale or slaughter of pregnant cows, distribution of pregnant cows slaughtered, method of disposal of eviscerated foetuses, and estimated economic losses of SPCs were delineated. Of the 851 cows examined, 17.4% (148/851) were pregnant while 43.2% (64/148) of the total foetuses recovered were in their third trimester. Major reasons adduced for SPCs by proportion of involved respondents were: ignorance of the animals’ pregnancy status (69.7%, 83/119), high demand for beef (61.3%, 73/119), preference for large-sized cattle (47.9%, 57/119), economic hardship (52.1%, 62/119) and diseases conditions (42.9%. 51/119). The conduct of SPCs for meat would not be profitable. This is because within six months, an estimated loss of about 44,000 kg of beef, equivalent to ₦ 70.1 million or $186,400 would be associated with SPCs and the consequential foetal wastages. If losses were to be replicated nationwide across slaughterhouses, 4.3 tons of beef estimated at ₦ 8.6 billion or $23 million would be wasted. Improving slaughter conditions and the welfare of slaughter-cattle in Nigerian slaughterhouses through advocacy, training of slaughterhouse workers, and strict implementation of laws promoting humane slaughter practices is imperative. Preventing SPCs for meat and inhumane slaughter practices at the slaughterhouse would enhance the welfare needs of slaughter cattle, grow the national herd size, and improve meat safety as well as food security.
- Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local productionPublication . Onyeodili, Adindu O.; Okafor, Gabriel I.; Okoyeuzu, Chigozie F.; Nduka, Onyekachukwu Chukwuebuka; Okechukwu, Queency N.; Hassani, Mouandhe Imamou; Juchniewicz, Szymon; Leicht, Katarzyna; Okpala, Charles Odilichukwu R.; Korzeniowska, Małgorzata; Guiné, RaquelAim: The unfermented pale-yellow exudates (“palm sap”) emerge from tapped unopened spathe of mostly oil palm (Elaeis guineensis) and raphia palm (Raphia hookeri). Besides, tiger nut milk (Kunuaya) is among the non-alcoholic refreshing drinks with dairy appearance. A sustainable alternative could therefore emerge from blends of tiger nut milk and sugar syrup to serve a resembling role as palm wine. In this context, therefore, palm wine analogue from different tiger nut milk and sugar syrup blends using palm wine dreg as inoculum was evaluated by proximate, physicochemical, microbial, and sensorial analyses at different time intervals. Methods: The materials were processed, analyzed, and packed using standard referenced procedures. This required freshly tapped palm sap juxtaposed with blends of tiger nut milk-sugar syrup beverage, and thereafter subjected to aerobic fermentation. Importantly, the tiger nut milk-sugar syrup medium has been pitched with palm wine dreg (inoculum source) between fermentation time 26–30 h, and temperature 29.8°–32°C. Results: Considering all the analytical outcomes, from proximate, microbiological, physicochemical, to sensory data, the control appeared to somewhat resemble those of the experimental samples of this study. Conclusions: Potentially, the (palm wine) analogue produced from tiger nut milk and sugar syrup blends using (palm wine) dreg as inoculum could be embraced by the market as natural palm wine. Indeed, the emergent product should serve as an alternative sustainable promise for palm wine, which could help fill the market supply gap, especially in the seasons of reduced supply/yield.