Progress 10/02/09 to 09/30/14
Outputs
Target Audience: Goat farmers, rice farmers and other interested parties such as faculty, graduate& undergraduate students and staff at southern University and the land-grant community, ethnic groups, consumers at farmer's market, etc. Changes/Problems: Objective 2 - "To assess the microbiological quality of goat meat and value added goat-meat-products", was not fully accomplished because the scientist responsible for this objectiveresigned fromSouthern University and the project.It was not possible to replace because the expertise needed was not readily available. What opportunities for training and professional development has the project provided? This projectprovided a significant amount experience to our undergraguate students. The students developed the products, conducted taste testing and prepared presentations and presented the results.The research associateattended GC/MS trainings to better understand the quantification of fatty acids andshe also participated in another training on HPLC for quantification and development of methods. Students have been trained on GC/MS and HPLC. One student Shaina Craige co-authored one of the posters which was presented at the 2014 MANRRS Conference in Birmingham, Alabama. How have the results been disseminated to communities of interest? 1.One Journal article was published and the second one is on the way. 2.Poster and oral presenations have been madeatGoat meat conference, ARD Conference, and in house conferences to extension agents, staff, faculty, students and other stakeholders. 3. Information of findings was placed on the SU Ag Center web site. 4. Information about the project was also shared via the SU Ag Center blog, SU Ag Center Chancellor Report, and the local newspapers. 6. A Cook Book was developed and distributed. 7.Goat meat and rice bran fact sheets have also been developed and disseminated. Other means of dissemination to communities include: Fact sheet: Rice bran fact sheet was developed and disseminated to stakeholders. Poster presentations: 1. Malekian, Fatemeh and Margarita Khachaturyan. "Antioxidant Activity of Rice Bran Added Goat Meat Sausages." Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. Association of Research Directors Annual Conference, April 2011 Atlanta, GA. 2. Malekian, Fatemeh; Margarita Khachaturyan and Shaina Craige. "Antioxidant Activity and Simultaneous Determination of Vitamin E and Cholesterol in Rice Bran added Goat Meat Products." Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. Association of Research Directors Annual Conference, April 2013 Jacksonville, FL. 3. One student Shaina Craige co-authored one of the posters which was presented at the 2014 MANRRS Conference in Birmingham, Alabama. Oral presentation: 1. Malekian, Fatemeh and Margarita Khachaturyan Antioxidant activity of rice bran added goat meat sausages. Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. 10th International Functional Food Conference, March 13-15, 2012. Santa Barbara, CA. 2. Malekian, Fatemeh."Goat meat and rice bran sausage and meatball." Goat field day, April 2013. Baton Rouge LA Goat farmers, rice farmers and other interested parties such as faculty, students and staff at southern University, Ethnic groups etc have been benefiting from materials shared. Also the information is on Southern University Agricultural Research and Extension Center web site. www.suagcenter.com What do you plan to do during the next reporting period to accomplish the goals? This project ended on September 30,2014.
Impacts
What was accomplished under these goals?
1.The products developed were acceptable to consumers. Goat meat sausages with 3% stabilized rice bran had higher concentration of vitamin E, higher antioxident activity, higher total omega 3/omega 6 ratio, higher total mono unsaturated and poly unsaturated fatty acids, nonsignificant higher concentration of DFA. Thus sausages with added rice bran have more beneficial fatty acid composition. Based on the results of our study goat meat sausages with 3% added rice bran provides significatnt health benefits. 2.Objective 2 was not accomplished at this time because the scientist responsible left Southern University and the project. 3. The value added products (sausage, meatballs and patties) were shared with stakeholders and the receipies were distributed and also included in the cook book.The informtaion was shared at different professional conferences. One of our students conducted her honor research project on comparing the goat patties with pork patties and her research findings were well received by the scientific community at Southern University Agricultural Research and Extension Center. 4. At different field days and meetings the information gained from this research project was disseminated. Also the publications were placed on the SU Ag Center website and chancelor's report for the wider audience. 5. A Cook Book was developed and distributed. 6.Goat meat and rice bran fact sheets have also been developed and sisseminated.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Composition and Fatty acid Profile of Goat Meat Sausages with Added Rice Bran. 2014 International Journal of Food Science. Fatemeh Malekian, Margarita Khachaturyan, Sebhatu Gebrelul, James F Henson. Article ID # 686298, 8 pages
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Poster presentation: Antioxidant Activity and Simultaneous Determination of Vitamin E and Cholesterol in Rice Bran Added Goat meat products
Fatemeh Malekian ,Margarita Khachaturyan and Shaina Craige, Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. Association of Research Directors Annual Conference (ARD) April 6-10, 2013 in Jacksonville, FL.
- Type:
Other
Status:
Published
Year Published:
2011
Citation:
Poster presentation: Antioxidant Activity of Rice Bran Added Goat Meat Sausages.
Fatemeh Malekian and Margarita Khachaturyan, Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. Association of Research Directors Annual Conference, April 2011 Atlanta GA
- Type:
Other
Status:
Published
Year Published:
2012
Citation:
fact sheet on rice bran www.suagcenter.com
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Farmers, goat consumers, faculty, students and staff at Southern University and the public have the target audience. A number of presentations have been conducted and information also has been shared at scientific meetings and conferences nationally. Changes/Problems: The food microbiologist one of the Co-PI left Southern University Agricultural Research and Extension Center, therefore the micobiological testing was not completed. The microbiological testing was not conducted on the products. What opportunities for training and professional development has the project provided? The student assistants who have been helping on this project are gaining knowledge, hands on experience and expertise. They are going to present their learning in the form of a power point presentation to faculty and staff at SUAREC. One of the students is co-authoring one of the posters and also she is planning to present the poster at the Minorities in Agriculture and Natural Resources and Related Sciences (MANRRS) Conference, Birmingham, Alabama in 2014. The research associate on this project has had opportunity to attend two trainings to enhance her knowlege and experience in setting up the method of analysis of vitamin E and cholesterol. How have the results been disseminated to communities of interest? Dissemination Activities: Fact sheet: Rice bran fact sheet Poster presentation: 1. Antioxidant Activity of Rice Bran Added Goat Meat Sausages. Fatemeh Malekian and Margarita Khachaturyan, Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. Association of Research Directors Annual Conference, April 2011 Atlanta GA 2. Antioxidant Activity and Simultaneous Determination of Vitamin E and Cholesterol in Rice Bran added Goat Meat Products. Fatemeh Malekian, Margarita Khachaturyan and Shaina Craige, Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. Association of Research Directors Annual Conference, April 2013 Jacksonville, FL Oral presentation: 1. Antioxidant activity of rice bran added goat meat Sausages. Fatemeh Malekian and Margarita Khachaturyan, Southern University Agricultural Research & Extension Center, Baton Rouge, LA 70813. 10th International Functional Food Conference, March 13-15, 2012. Santa Barbara CA. 2. Goat meat and rice bran sausage and meatball. Fatemeh Malekian. Goat field day, April 2013. Baton Rouge LA Goat farmers, rice farmers and other interested parties such as faculty, students and staff at southern University, Ethnic groups etc have been benefiting from materials shared. Also the information is on Southern University Agricultural Research and Extension Center web site. www.suagcenter.com What do you plan to do during the next reporting period to accomplish the goals? One of the students is co-authoring one of the posters and she is planning to present it at the MANRRS conference in 2014. We are going to assist her and make sure she is fully ready. We have not finished the product development. There is at least one more product (Boudin) that needs to be developed, modified, optimized to the consumer acceptance and nutritionally analyzed. We anticipate to finish developing and publishing the cook book. We are still collecting recipes for the cook book. The recipes are going to be analyzed with nutrient data base for nutritional information, then categorized and bounded. The food microbiologist working on this project is not working at Southern University Ag Center any more. Therefore a new food microbiologist will be hired and the meat samples analyzed. This is a long term project and assessment of goals and objectives will need more time than previously determined. As a multi-disciplinary project, implementation and coordination of the project also takes more time. Also we are anticipating to publish at least two journal articles.
Impacts
What was accomplished under these goals?
The supplies for analysis have been purchased and a student assistant has been working on this project. All meat obtained was prepared in the state inspected Southern University Meat Processing Laboratory. Rice bran was obtained from Planters Rice Mill in Abbeville, Louisiana and was stabilized according to the method by Malekian et al, 2000. The rice bran was sieved with a 20 MESH in order to get rid of broken rice and husk and have a uniform particle size. The goat meat/rice bran sausage and meatball samples were prepared in the Meat Processing Laboratory and were served in the Metabolic Kitchen and sensory lab for consumer acceptability. Stabilized rice bran, commercial lean ground beef (90:10) and chili seasoning (0.70%) were added to the goat meat /beef combination sausages and meat balls. Sausages and meatballs were cooked at optimized time and temperature to the point that the internal temperature reached 158ºF for at least 15 seconds. Each product was formulated as 100% goat meat, 75% goat meat/25% beef, 50% goat/50% beef meat, with 3% rice bran or without rice bran. The consumer acceptability for both products was conducted. For chemical analysis, approximately one pound of samples was homogenized in a Robot Coup R2 food processor for 2 minutes. Three aliquots were made. Samples were analyzed using American Official of Analytical Chemists (AOAC) approved methods (AOAC, 1995). For total lipids AOAC # 983.23, Protein AOAC # 992.15, ash AOAC # 920.153, and for moisture AOAC # 985.14. Carbohydrate was calculated using equation: 100 – (% protein + % fat + % ash + % moisture).The fatty acid profile was determined by gas chromatography/mass spectrometry (GC/MS) of the fatty acid methyl esters according to a modification of an AOCS method (Firestone, 1993). The fatty acid profile was determined by a Varian Saturn 2100 GC/MS using a fused silica column (30 x 0.25 mm). Antioxidant activity was measured using the DPPH free radical scavenging method. Free radical scavenging activity of antioxidants in food was determinate with 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical. Absorption at 515 nm was measured on UV-Vis Beckman Coulter spectrophotometer and result was expressed in terms of micromole equivalents of Trolox (TE) per 100 grams of sample (Oufnac et al., 2007). Sodium concentration for the samples was determined using ICP. Vitamin E and Cholesterol determination method with HPLC has been developed and validated. The 100% goat meat sausages with and without rice bran were chosen by the panel after consumer acceptability test. The Microbiological sampling and analysis was conducted earlier by the food microbiologist. Samples were analyzed for E-Coli and Salmonella at the slaughter. There was no evidence of these two bacteria. We are in the process of developing a Cook book. Recipes have been collected and sorted according to the menu group. They are being analyzed using Nutritionist 3 database. Two students have been working in the food analysis laboratory and metabolic kitchen assisting with all aspects of this project. These students did excellent on their chemistry tests (in class) and they said it is because “they are learning so much in the food analysis laboratory". The student assistants who have been helping on this project are gaining hands-on knowledge, experience and expertise in conducting research. Two posters and two oral presentations on this project have been made at professional conferences. There is at least one more (besides sausage and meatballs) product (Boudin) that needs to be developed, modified, optimized to the consumer acceptance and nutritionally analyzed. The increased antioxidant activity in goat meat/rice bran products has brought international attention to this project. After presenting at the 10th International Functional Food Conference the project director was invited to present at another Functional Food Conference in China.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2012
Citation:
Antioxidant Activity of rice bran added goat meat sausages. In bio-active compounds and functional foods in health and disease volume 10. Pages 220--221. Conference Proceedings, March 13-15, 2012
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Antioxidant activity and simultaneous determination of Vitamin E and Cholesterol in rice bran added goat meat products.
Association of Research Directors, inc. 17th Biennial Research Symposium program and Abstracts. April 7-10, 2013.
- Type:
Other
Status:
Published
Year Published:
2010
Citation:
Fact sheet. What is rice bran? www.suagcenter.com
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: The supplies for analysis are being purchased and two student assistants have been working under the funding of this project. The research associate participated in the Agilent training on Gas Chromatography, Spectrophotometer, High Performance Liquid Chromatography, etc. Fall, 2012. Two undergraduate students continued working in the food analysis laboratory and metabolic kitchen assisting with all aspect of this project. They are gaining extensive experience in homogenizing, chemical analysis, product development and putting the cook book together. A Poster presentation, "Antioxidant Activity and Simultaneous Determination of Vitamin E and Cholesterol in Rice Bran Added Goat meat products" is accepted for the Association of Research Directors Annual Conference (ARD) April 6-10, 2013 in Jacksonville, FL. Goat meat/rice bran meatball samples were prepared and served in the Metabolic Kitchen. Stabilized rice bran, commercial lean ground beef (93:7) and spices (0.3%) were added to the goat meat /beef combination meatballs. Samples were cooked at optimized time and temperature to the point that the internal temperature reached 158 degree Fereniet for at least 15 seconds. Each product was formulated as 100% goat meat, 75% goat meat/25% beef, 50% goat/50% beef meat, with 3% rice bran or without rice bran. Total of 30 subjects participated. The results were analyzed using SPSS package. For chemical analysis, approximately 1pound of samples was homogenized in a Robot Coup R2 food processor for 2 minutes. Three aliquots were made. Samples were analyzed using American Official of Analytical Chemists (AOAC) approved methods (AOAC, 1995). For total lipids AOAC # 983.23, Protein AOAC # 992.15, ash AOAC # 920.153, and for moisture AOAC # 985.14. Carbohydrate was calculated using equation: 100 - (% protein + % fat + % ash + % moisture).The fatty acid profile was determined by gas chromatography/mass spectrometry (GC/MS) of the fatty acid methyl esters according to a modification of an AOCS method (Firestone, 1993). The fatty acid profile was determined by a Varian Saturn 2100 GC/MS using a fused silica column (30 x 0.25 mm). Antioxidant activity was measured using the DPPH free radical scavenging method. Free radical scavenging activity of antioxidants in food was determinate with 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical. Absorption at 515 nm was measured on UV-Vis Beckman Coulter spectrophotometer and result was expressed in terms of micromole equivalents of Trolox (TE) per 100 grams of sample (Oufnac et al., 2007). Sodium concentration for the samples was determined using ICP. Vitamin E and Cholesterol was determined simultaneously using HPLC. The 100% goat meat meatballs with and without rice bran were chosen by the panel after consumer acceptability test. Recipes have been collected and sorted according to the menu group. They are being analyzed for using nutrient data base and the cook book is almost ready. PARTICIPANTS: the research associate participated in the Agilent training on Gas Chromatography, Spectrophotometer, High Performance Liquid Chromatography etc. Fall, 2012 TARGET AUDIENCES: Goat farmers, rice farmers and other interested parties such as faculty, students and staff at southern University, Ethnic groups etc. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Information shared at seminars and meetings helped to increase knowledge among consumers regarding the use of rice bran as a filler for making sausage and brought attention to using rice bran as healthy filler for sausage and meatball samples. The two undergraduate students working on the project are benefitting very much from their experience with this project and sharing knowledge gained with others. They are gaining extensive experience in homogenizing, chemical analysis, product development and putting the cook book together. Based on our results, we recommend goat meat mixed with 3% stabilized rice bran as perspective products with higher antioxidant activity and higher ratio of omega 3/ omega 6 fatty acids. These products (Sausage and meatballs) can be promising for their health benefits.
Publications
- No publications reported this period
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: A rice bran fact sheet was developed and disseminated to scientists, extension agents, and members of the public. A poster presentation Antioxidant Activity of Rice Bran Added Goat Meat Sausages was made at the Association of Research Directors Annual Conference, April 2011 Atlanta GA to scientists and other colleagues. The supplies for analyses were purchased and a student assistant paid with grant funding has been working on the project. All meat obtained was prepared in the state inspected Southern University Meat Processing Laboratory. Rice bran was obtained from Planters Rice Mill in Abbeville, LA and stabilized according to the method outlined by Malekian et al, 2000. The rice bran was processed and formulated into goat meat/rice bran sausage in the Meat Processing Laboratory. Stabilized rice bran, commercial lean ground beef (90:10) and chili seasoning (0.70%) were added to the goat meat /beef combination sausages. Sausages were cooked at optimized time and temperature to the point that the internal temperature reached 158 degree F for at least 15 seconds. Each product was formulated as 100% goat meat, 75% goat meat/25% beef, 50% goat/50% beef meat, with 3% rice bran or without rice bran. For chemical analysis, approximately one pound of sample was homogenized in a Robot Coup R2 food processor for two minutes. Three aliquots were made. Samples were analyzed using American Official of Analytical Chemists (AOAC) approved methods (AOAC, 1995). For total lipids AOAC # 983.23, Protein AOAC # 992.15, ash AOAC # 920.153, and for moisture AOAC # 985.14. Carbohydrate was calculated using equation: 100 - (% protein + % fat + % ash + % moisture).The fatty acid profile was determined by gas chromatography/mass spectrometry (GC/MS) of the fatty acid methyl esters according to a modification of an AOCS method (Firestone, 1993). The fatty acid profile was determined by a Varian Saturn 2100 GC/MS using a fused silica column (30 x 0.25 mm). Antioxidant activity was measured using the DPPH free radical scavenging method. Free radical scavenging activity of antioxidants in food was determinate with 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical. Absorption at 515 nm was measured on UV-Vis Beckman Coulter spectrophotometer and result was expressed in terms of micromole equivalents of Trolox (TE) per 100 grams of sample (Oufnac et al., 2007). Sodium concentration for the samples was determined using ICP. Vitamin E and Cholesterol determination methods are being developed. The 100% goat meat sausages with and without rice bran were chosen by the panel after consumer acceptability test. The Microbiological sampling and analysis was conducted by the microbiologist. Samples were analyzed for E-Coli and Salmonella; there was no evidence of these two bacteria. Cook book development is in the progress. Recipes have been collected and sorted according to the menu group. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Goat farmers, rice farmers and other interested parties such as faculty, students and staff at southern University, Ethnic groups etc. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Information shared at seminars and meetings helped to increase knowledge among consumers regarding the use of rice bran as a filler for making sausage The information shared at the meeting brought attention to using rice bran as healthy filler for sausage samples. An undergraduate student has been benefitting very much through experiential learning and has gained knowledge and skills about nutrition research. In addition to enhancing her skills in the processing and development of value-added meat products, the student was able to enhance her academic performance in her chemistry classes, and she stated that she is learning so much in the food analysis laboratory' through this project. Our study clearly demonstrates that goat meat mixed with 3 percent stabilized rice bran has the potential to increase antioxidant activity and produce a favorable omega-3/omega-6 fatty acid ratio. These products potentially can be promising for health benefits. This project was used to leverage for external grants in the amount of $279,354 to expand nutrition studies at Southern University Agricultural Research and Extension Center.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: This is the first year for project. Microbiological goat samples were collected early in the fiscal year, a student assistant was hired and analyses were conducted. All meat obtained was prepared in the state inspected Southern University Meat Processing Laboratory following meat inspection guidelines such as Hazard Analysis Critical Control Points (HACCP) and using standard equipment and methods. Rice bran was obtained from Planters Rice Mill in Abbeville, LA and was stabilized according to the method by Malekian et al, 2000 or stabilized rice bran. Rice bran was sieved with a 20 MESH in order to get rid of broken rice and husk and have a uniform particle size. In a 3x5x3 factorial arrangement the goat meat sausage was developed using rice bran as a functional ingredient (binder), commercial lean ground beef (80:20) and seasoning (0.70%). The factors were value-added goat products, formulations and rice bran. Each product was formulated as 100% goat meat, 75% goat meat, 50% goat meat, 25 % goat meat and 0% goat meat. There was three levels of rice bran, 0%, 2% and 3%. Three combination of goat meat sausage and rice bran and a number of different spices was prepared and taste tested by the SUAREC faculty and staff. Among these samples the Chili flavored were chosen by the taste panel. The formulations of the other products are being worked on and the taste testing will be performed in 2011. Goat carcass samplings were collected as planned; sampling was performed on the same sites and areas as described for post-evisceration sampling but on the opposite half of the same carcass. Thus, the pre-evisceration, post-evisceration, and post-processing samples were matched by carcass. Enumeration, detection and characterization of E. coli O157:H7 from carcass were also carried out on schedule. Also, enumeration of L. monocytogenes from carcass sponge samples was carried out as described in the USDA-FSIS On-Line Laboratory Guidebook (2008). An abstract for a poster presentation has been submitted to 16th ARD Biennial Meeting in Atlanta, GA titled "Antioxidant Activity of Rice Bran Added To Goat Meat Sausages" and a fact sheet on health benefits of rice bran has been developed. PARTICIPANTS: SUAREC faculty and staff, students, farmers, Southern University surrounding communities TARGET AUDIENCES: SUAREC faculty and staff, students, farmers PROJECT MODIFICATIONS: Slaughtering the goats were postponed a few weeks because of growth condition
Impacts
Through educational materials such as fact sheet and presentations the result of this project has been shared with farmers, consumers, and stakeholders who gained new knowledge about antioxidant activity of rice bran added to goat meat sausages. We are anticipating to share our findings at the goat field day in April 2011 and to distribute the fact sheet on rice bran in near future. An evaluation questionnaire will be collected at the field days and workshops to measure increase in participant's knowledge. Further findings from this project will be shared with the scientific community and also with colleagues in the extension service for dissemination with the aim of increasing producer's and consumer's knowledge about nutritional values and safety of value added goat meat products. This project was used to leverage for one external grant funding in the amount of $500,882.
Publications
- No publications reported this period
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