DEVELOPMENT OF FUNCTIONAL MEAT PRODUCTS BY

SUPPLEMENTATION OF PHYTOCHEMICALS EXTRACTED

FROM FRUIT AND VEGETABLE WASTE

BY
MUHAMMAD ALI
2011-GCUF-02479

Thesis submitted in partial fulfillment of

The requirements for the degree of

MASTER OF SCIENCES
IN
FOOD SCIENCE AND TECHNOLOGY

INSTITUTE OF HOME & FOOD SCIENCES

GC UNIVERSITY, FAISALABAD.

August, 2017

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 DEDICATION

I dedicate this work to my parents without their

knowledge, wisdom and guidance I would not

have the goals I have striven and be the best to

reach the top of all.

Muhammad Ali

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DECLARATION:

DECLARATION

The work reported in this thesis was carried out by me under the
supervision of Dr. Muhammad Imran (Assistant Professor) Institute of Home &
Food Sciences GC University, Faisalabad, Pakistan.

I hereby declare that the title of thesis “Development of Functional Meat

Products by Supplementation of Phytochemicals Extracted from Fruit and
Vegetable Waste” and the contents of thesis are the product of my own research
and no part has been copied from any published source (except the references,
standard mathematical or genetic models/equations /formulas /protocols etc). I
further declare that this work has not been submitted for award of any other degree
/diploma. The University may take action if the information provided is found
inaccurate at any stage.

Signature of the Student/Scholar

Name: Muhammad Ali

Registration No.: 2011-GCUF-02479

CERTIFICATE BY SUPERVISORY COMMITTEE:

We certify that the contents and form of thesis submitted by Mr. Muhammad Ali
Registration No. 2014-GCUF-02479 has been found satisfactory and in accordance with

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the prescribed format. We recommend it to be processed for the evaluation by the External
Examiner for the award of degree.

Signature of Supervisor

Name: Dr. Muhammad Imran

Designation with Stamp:

Member of Supervisory Committee

Signature:

Name: Dr. Muhammad Kamran Khan

Designation with Stamp:

Member of Supervisory Committee

Signature:

Name: Dr. Abdullah Ijaz Hussain

Designation with Stamp:

Chairperson
Signature with Stamp:

Director
Signature with Stamp:

Dean
Signature with Stamp
Contents:
Chapter Title Page

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1. Introduction 1
2. Review of Literature
2.1 Meat and composition 6
2.2 Oxidation of meat and health risks 7
2.3 Phytochemicals 9
2.3.1 Phytochemicals and antioxidants in
fruits and vegetables waste 10
2.3.2 Phytochemicals and antioxidants in
banana peel and cabbage leaves 16
2.4 Ultrasound assisted extraction 19
2.5 Development of functional meat 19
2.6 Health benefits of functional meat 20
3. Materials and Methods
3.1 Procurement of raw materials 23
3.2 Extraction of total polyphenols contents (TPC)
from banana peel and cabbage leaves 23
3.3 Analysis of fruit and vegetable phytochemical extracts 25
3.3.1 Total poly phenols 25
3.3.2 Determination of cyanogenic glycosides 25
3.3.3 Estimation of tannin 25
3.4 Functional meat product development and analysis 26
3.5 Sensory evaluation of meat products 26
3.6 Statistical analysis 26
4. Results and Discussion
4.1 Optimal extraction of total polyphenols from banana
peel and cabbage leaves 28
4.1.1 Fitting the experimental model 29
4.1.2 Single factor analysis 34
4.1.3 Analysis of mutual interaction effect 34
4.1.4 Chemical characterization of TPC 46
4.2 Functional meat product development and analysis 46
4.2.1 Peroxide values of functional meat products 46
4.2.2 Moisture content of functional meat products 47
4.2.3 Free fatty acid values of functional meat products 52
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 4.3 Sensory evaluation of functional meat products 55
5. Summary 62
Conclusions and Recommendations 68
References 69

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