Z. F. Bhat

Z. F. Bhat
Skuast · LPT

B.V.Sc., M.V.Sc., PhD

About

136
Publications
126,760
Reads
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3,602
Citations
Introduction
Additional affiliations
March 2017 - present
Lincoln University New Zealand
Position
  • Researcher
Description
  • Determining the mechanism of pulsed electric field for improving meat quality
Education
March 2017 - March 2020
Lincoln University New Zealand
Field of study
  • Meat Biochemistry

Publications

Publications (136)
Article
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has...
Article
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Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean...
Article
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The aim of the present study was to develop salmon protein-based shelf stable snacks and to improve their storage quality using Solanum nigrum extract. The products were developed by incorporating different levels of salmon protein powder viz. 20% (T1), 30% (T2), 40% (T3), and 0.0% (control). The snacks containing optimum level of protein powder (3...
Article
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The study was aimed at developing a bioactive edible film for improving the lipid-stability of ice-cream and frozen dairy products during storage using Aloe vera as a bioactive ingredient. Kulfi, a popular Indian ice-cream, was used as a food model system. The optimized film (1.5% w/v carrageenan and 14% w/v glycerol) was incorporated with differen...
Article
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Background Animal products are sources of highly bioavailable proteins and make a significant contribution to human nutrition and wellbeing. Ultrasonication can induce favourable non-thermal effects in food matrices and this has led to a recent increase in its use in the food industry and related research. In addition to prospective improved qualit...
Preprint
Diverse signal transduction pathways involve thousands of proteins acting in concert that contribute to breast cancer pathology. SNTA1 has emerged as a common link that functions to wire various complex signaling circuits within the cell. In our study we used endogenous SNTA1 protein as bait in pull-down assays to identify SNTA1 interactome from br...
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The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C and ground to develop a powder-based intermediate product. All beef-lung powder (BLP) samples dried at different temperatures showed a 300% water-binding capacity. Drying temperature...
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Background: Keratin-associated protein’s (KRTAPs) are the major constituent proteins of cashmere fibre and have been implicated to have an important effect on the quality traits of this commercially valuable fibre. The objective of the present study was to determine the molecular characteristics of KRTAP9.2 gene in Pashmina (Cashmere) goat, known a...
Article
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Background The distressing COVID-19 pandemic has had a substantial impact on public mental health, and the importance of food and nutrients in several aspects of mental health has been recognized. People in isolation or quarantine suffer from severe stress, anger, panic attack, and anxiety. Scope and approach Although, people who have improved and...
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The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred...
Article
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Hemp (Cannabis sativa L.) is a herbaceous anemophilous plant that belongs to the Cannabi-naceae family. The cannabis seed (hemp) has long been utilized as a food source and is commercially important as an edible oil source. In this review, the positive and negative health effects of cannabis, the relationship between cannabis and various diseases,...
Chapter
Meat co-products are rich source nutrients and have been part of human diet for decades. Only few decades back, the consumption of meat co-products declined among youth and western countries. The use of meat co-products can be considered as a good strategy toward a sustainable food production as it diverts high quality protein source into the food...
Chapter
Besides animals that have been domesticated and farmed for mass production of meat for consumption, there are a large number of quite diverse animal species that can be considered as ‘non-traditional’sources of meat, which are reviewed in this chapter. The available literature indicates that non-traditional meats are typically of high nutritional v...
Chapter
Cultured meat is cellular tissue grown from animal cells under strict controlled conditions in a bioreactor within a laboratory setting. This production system has been advocated by several environmental and animal rights activists for certain perceived advantages over conventional meat production. Some of these advantages, although yet to be prove...
Article
Full-text available
An attempt was made to develop chicken protein‐based shelf‐stable snacks and to improve their lipid‐oxidative and microbial‐stability using Solanum nigrum extract. The snacks were developed using different levels of chicken protein‐powder viz. 20% (T1), 30% (T2), 40% (T3) and 0.0% (control). Products containing optimum level of protein‐powder (40%)...
Article
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A study was carried out to improve the functional and nutritive‐value of a composite‐chocolate using plant and animal‐ingredients. The aim was to formulate a composite‐chocolate with a favourable nutritional‐profile, improved storage‐stability and melting‐resistance and a reduced cariogenicity using chicken‐protein powder (CPP), plant‐extracts, ani...
Article
Full-text available
The aim of the present study was to develop an Aloe vera–based bioactive edible film for improved lipid oxidative and microbial stability of frozen dairy products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% (T1), 3% (T2), and 4% (T3). Addition of fig powder significantly (p...
Article
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Background The present review examines the printing properties of different animal protein-based food inks/materials used in the production of 3D printed constructs. The review examines their microstructural, colorimetric, printability, rheological and textural properties and investigates how these properties correlate to or are reflected in the ch...
Article
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Background Milk and milk products often contribute a significant portion to the daily human diet and provide highly bioavailable animal proteins for maintenance and growth. Several processing technologies have the potential to affect the structural and functional properties of the milk proteins and can influence their fate in the gastrointestinal t...
Article
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The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of frozen dairy products. Kulfi, a popular Indian ice cream, was used as a model system. The film was standardized using different levels of carrageenan (1.0, 1.5 and...
Article
Full-text available
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein dig...
Article
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Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to th...
Article
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Rubia cordifolia‐based bioactive edible film was developed for the preservation of meat products. The film was developed using different concentrations of R. cordifolia viz. 0.50% (T1), 0.75% (T2), 1.0% (T3) and 0.0% (control) and their efficacy was assessed using chicken nuggets as a model system. The samples were analysed on 0, 15, 30, 45 and 60...
Article
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Commiphora wightii based bioactive edible film was developed for the preservation of meat products. Maltodextrin and alginate-based edible films were developed using different levels of C. wightii viz. 0.25% (T1), 0.50% (T2), 0.75% (T3) and 0.0% (control) and were characterized [thickness (mm), solubility (%), transparency and moisture content (%)]...
Article
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Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, c...
Article
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An attempt was made to improve the nutritional perception and textural stability of chocolate at higher tropical temperatures by developing a composite meat chocolate using meat protein powder and animal fat. The composite meat chocolate was fortified with calcium to reduce the cariogenicity (anticaries activity) and enriched with blueberry and ras...
Article
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Abstract Background The ever-expanding human population demands some novel ideas and ingenious ways to produce foods of sufficient quality and quantity that would meet the protein requirements of humans. Muscle proteins, both lab- and farm-grown, are going to contribute their part and play an important role in near and distant future. However, fini...
Article
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The present study was conducted to elucidate whether cooking impairs the positive effect of pulsed electric field (PEF) on the digestibility of venison during in‐vitro gastrointestinal protein digestion. Previous studies have used fresh uncooked meat to demonstrate the effect of PEF on protein digestibility during gastrointestinal digestion neglect...
Article
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Lysophosphatidic acid (LPA) is a multifunctional regulator of actin cytoskeleton that exerts a dramatic impact on the actin cytoskeleton to build a platform for diverse cellular processes including growth cone guidance, neurite retraction and cell motility. It has been implicated in the formation and dissociation of complexes between actin and acti...
Chapter
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The production of cultured meat is feasible with existing tissue engineering techniques and holds great promises as an alternative to conventionally produced meat. As the conditions in a bioreactor are controlled and manipulatable, it will ensure production of designer, chemically safe, and disease-free meat besides reducing the animal suffering si...
Article
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This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed-meat. Beef jerky was used as a model and prepared using different levels of NaCl viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF-processing. A significant (P<0.05) effect of PEF was observed on shear force (N) and toughness (N/mm...
Article
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Effect of sous-vide processing was evaluated on in-vitro simulated protein digestion, myofibrillar protein profile, lipid oxidation and physicochemical properties of cold-boned beef Semitendinosus. Sous-vide processed [T1, 60 °C (4.5 h); T2, 60 °C (10 h)] samples along with control beef (cooked at 80 °C until a core temperature of 75 °C was attaine...
Article
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This study was conducted to evaluate the comparative efficacy of actinidin from green and gold kiwifruit extract on in vitro simulated gastrointestinal protein digestion of cooked beef Semitendinosus and its myofibrillar protein fraction. Samples collected during gastrointestinal digestion were analysed for protein profile, protein digestibility (%...
Article
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A study was designed to investigate whether pulsed electric field (PEF) has any potential to improve the quality of beef from older animals and to elucidate the mechanism involved. PEF treated beef Semimembranosus samples viz. T1 (5kV-0.36kV/cm-90Hz), T2 (10kV-0.60kV/cm-20Hz) and a non-treated control were vacuum packaged and stored for 14 days at...
Article
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Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area which has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy,...
Article
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A study was conducted to elucidate the impact of pulsed electric field (PEF) on the activity of calpains, proteolytic activity of desmin and troponin-T and physicochemical properties of beef Biceps femoris during ageing. The meat samples (meat blocks) were subjected to two PEF treatments; T1 (5 kV, 90 Hz, 0.38 kV/cm) and T2 (10 kV, 20 Hz, 0.61 kV/c...
Chapter
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Tenderness in one of the most important aspects of meat quality particularly for beef, lamb and pork. Aging at refrigerated temperatures allows proteases within the muscle to break up the structure of the myofibrils and tenderize the meat. Calpain 1, a calcium-dependent cysteine protease, is the key enzyme involved and it’s activity is regulated by...
Article
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Effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cold-boned beef Semimembranosus was elucidated. PEF treated [T1, 5.0 kV (90 Hz); T2, 10 kV (20 Hz)] samples along with control were subjected to in-vitro simulated gastrointestinal protein digestion. Samples collected at 0, 30 and 60 min of gastric dig...
Article
Full-text available
The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cold-boned deer Longissimus dorsi was elucidated. PEF treated samples viz. T1 (2.5 kV, 50 Hz) and T2 (10 kV, 90 Hz) along with a control were subjected to in-vitro simulated gastrointestinal protein digestion. Samples were collected after 0, 30, an...
Article
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The present study evaluated the effect of pulsed electric field (PEF) on the calpain activity, proteolytic pattern and myofibrillar protein profile of cold-boned Longissimus dorsi obtained from red deer (Cervus elaphus). PEF treated samples, T1 (2.5 kV, 50 Hz) and T2 (10 kV, 90 Hz) and a non-treated control were aged for 21 days at 4 ± 1 °C. The sa...
Article
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The present study was conducted to elucidate the changes in the calpain activity, protein profile and physicochemical properties of cold-boned muscles from culled dairy cows during ageing. Semimembranosus and Biceps femoris were used as the study model and were vacuum packaged and stored for 14 days at 4±1 °C. The samples were analysed for pH, shea...
Article
Full-text available
The present study was conducted to evaluate the effect of pulsed electric field (PEF) on the protein digestion kinetics of cold-boned beef Biceps femoris during in-vitro simulated gastrointestinal digestion. Muscle was treated with PEF at 5 kV, 90 Hz, 20 µs (T1) and 10 kV, 20 Hz, 20 µs (T2) and subjected to in-vitro gastrointestinal digestion along...
Article
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Aging is a popular method used by meat industry for improving the sensory attributes of meat. Despite the advent of many novel technologies, aging has not lost its charm and is still widely used commercially as a post-mortem intervention for tenderization. Aging improves the tenderness of meat through disruption of the muscle structure by intracell...
Article
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The aim of the study was to develop a novel bioactive calcium alginate edible film for meat products based on the antioxidant and antimicrobial properties of Tinospora cordifolia, a newly proposed bioactive ingredient. Goat meat sausages were utilized as a model system to analyse the efficacy of the developed films with different concentration of T...
Article
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Purpose The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods. Design/methodology/approach Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia , namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.7...
Article
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The tenderization process, which can be influenced by both pre- and post-slaughter interventions, begins immediately after an animal’s death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderizatio...
Article
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Asparagus racemosus was used as a bioactive ingredient for the development of a novel calcium alginate edible film with preservative potential for improved lipid oxidative stability and storage quality of meat products. Chevon sausages were used as a model system and were aerobically packaged in the edible films incorporated with A. racemosus viz....
Article
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The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were aerobically packaged in the edible films containing different concentrations of T. arjuna viz. T1 (0.0%), T2 (0.50%) and T3 (1.0%) an...
Article
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Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor m...
Article
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Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several...
Chapter
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Hypertension is considered a major health problem throughout the world among adults, adolescents, as well as children and several preventive and therapeutic interventions are available. In addition to the pharmaceutical drugs and lifestyle changes, significant milestones have been achieved in the past decades in the identification of bioactive pept...
Article
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The study was undertaken to explore the possibility of utilization of Colocasia esculenta as a novel binding agent for restructured meat products. Restructured mutton blocks were used as a model and prepared by incorporating different levels of C. esculenta, viz. 1, 3 and 5%, and optimized at 3% level on the basis of various quality parameters. The...
Article
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The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%), T2 (0.50%) and T3 (0.75%) and were assessed for various lipid oxidative stab...
Article
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Purpose The study was undertaken to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB) extract was used as a natural ingredient to improve the lipid oxidative stability and storage quality of the developed restructured mutton blocks. Design/me...
Article
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Purpose This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products. Design/methodology/approach Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and...
Article
Full-text available
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 signalling and maintaining the membrane stability as well as integrity. In accordanc...
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Purpose The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxid...
Article
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Zargar, F.A., Kumar, S., Bhat, and Kumar, P. 2017. Effect of incorporation of carrot on the quality characteristics of chicken sausages. Indian Journal of Poultry Science, 52(1): 91-95 The present study was undertaken to evaluate the effect of different levels of carrot on the quality characteristics of chicken sausages. The minced carrot was incor...
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Purpose Pomegranate rind has been reported to have strong antioxidant and antimicrobial properties. The study was conducted to evaluate the possibility of using pomegranate rind extract as an efficient alternative to synthetic antioxidants and preservatives in fat-rich meat products, which are highly susceptible to lipid oxidation. Design/methodo...
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Purpose – This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa. Design/methodology/approach – An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran...