Zuhaib Fayaz Bhat

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Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4 ± 1°C)(More)
Bioactive peptides are specific protein fragments which, above and beyond their nutritional capabilities, have a positive impact on the body's function or condition which may ultimately influence health. Although, inactive within the sequence of the parent proteins, these peptides can be released during proteolysis or fermentation and play an important role(More)
The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters(More)
Storage quality of chicken seekh kababs extended with different legumes at optimum level viz. 15% cowpea, 15% green gram and 10% black bean were assessed in terms of physico-chemical, proximate, microbiological and sensory properties under aerobic packaging conditions at refrigeration temperature (4 ± 1°C). The chicken seekh kababs were prepared from spent(More)
Introduction leading to concern about the quality and shelf life of meat and meat products. The antioxidants play a major The concept of functional foods was first come in role in checking the oxidation of fat as well reducing practice in 1980s in Japan for the foods comprising the harmful free radicals just protecting the cells from certain constituents(More)
Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is(More)
In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dramatically transform traditional(More)
Dystrophin protein in association with several other cellular proteins and glycoproteins leads to the formation of a large multifaceted protein complex at the cell membrane referred to as dystrophin glycoprotein complex (DGC), that serves distinct functions in cell signaling and maintaining the membrane stability as well as integrity. In accordance with(More)
Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating,(More)
The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion(More)