Optimization and Quality Evaluation of Takha: A Nepalese Indigenous Meat Product.
Takha, an indigenous Newari meat product, is prepared from low-value cut-off parts of male buffalo (Bubalus bubalis), such as head meat, tail, bones, cartilage, and skin. This study aimed to optimize the proportions of raw materials (skin and bone), cooking time, setting time, and spices mix quantit...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 14; no. 1; pp. 173 - 194 |
|---|---|
| Autores principales: | , , , , , , |
| Formato: | equations & formulas pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2026
|
| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=194017438&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 194017438 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Apr2026 vid: 14 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 194017438 194017438 194017438 10.12944/CRNFSJ.14.1.11 194017438 ppf: 173 ppct: 21 formats: fmt: @attributes: type: P tig: atl: Optimization and Quality Evaluation of Takha: A Nepalese Indigenous Meat Product. aug: au: SHERMA, GIRIJA ACHARYA, DEV RAJ RAI, KISHOR KHADKA, NABIN GURUNG, GAURAV GIUFFRÈ, ANGELO MARIA DANGAL, ANISH affil: Central Department of Food Technology, Tribhuvan University, Dharan, Nepal. sug: subj: Cattle Skin Bone and Bones Meat Analysis Food Quality Evaluation Cooking Spices Animal Studies Nepal Indigenous Peoples Nepal Food Habits Experimental Studies Descriptive Statistics Nutritive Value Meat Microbiology Ethnographic Research Questionnaires Male Female Adult Middle Age Interviews Data Analysis Software Post Hoc Analysis Analysis of Variance Adult: 19-44 years Middle Aged: 45-64 years Male Female ab: Takha, an indigenous Newari meat product, is prepared from low-value cut-off parts of male buffalo (Bubalus bubalis), such as head meat, tail, bones, cartilage, and skin. This study aimed to optimize the proportions of raw materials (skin and bone), cooking time, setting time, and spices mix quantity. An experimental design was developed using Design Expert® v. 6.0.10, based on Response Surface Methodology and a Central Composite Face-Centered Design, incorporating variations in skin content (50–100%), bone content (0–50%), cooking time (2–6 h), and setting time (4–8 h). Following optimization, five Takha samples were prepared with spice mix quantities ranging from 90 to 167 g/kg using mixture design and labeled as A (90.00 g/kg), B (109.25 g/kg), C (128.5 g/kg), D (147.75 g/kg), and E (167 g/kg). Sensory analysis preferred sample A as the optimized product, with a skin-to-bone ratio of 62.27:33.73. It was pressure-cooked for 3.5 h at medium heat using 90 g/kg of spices mix and refrigerated at 8 °C for 4 h. The optimized Takha had 20.85% moisture, 79.15% total solids, 71.12% protein, 4.95% fat, 16.60% ash, 7.33% carbohydrates, 4.5% salt, and a pH of 6.45. Microbiological analysis showed that the product remained fresh for 14 days without preservatives, however, between 14 and 28 days, the total plate count increased excessively, with a coliform level of 2.373×10³ cfu/g. pubtype: Academic Journal doctype: equations & formulas pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
|---|