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Chapter I Moringa
Chapter I Moringa
INTRODUCTION
usually made of minced meat that is bound together by filler as binder. Several
spices and water are also added into meatballs. This product is usually prepared by
boiling in East Asia and Southeast Asia and is often eaten with noodles and a sauce.
In other regions, however: the meatballs are fried and ready-to-eat. (Putra et al.,
2010)
Beef, chicken and fish are the dominant components in meatballs sold in the
market. However, in order to diverse meatball products and to improve other meat
and prawn (limited quantity) to make meatballs, however, meatballs made of poultry
other than chicken are not common. Thus: it is important for the meatball processing
In Asia, duck meat is the second dominant poultry meat in use after chicken
meat. However, the recent application of this meat in making food products is still
limited. Moreover, producing duck meat ready-to-eat meatballs will help to improve
Ducks occupy second place to chicken for the production of eggs in Asia.
They are mainly reared for laying purpose. Spent and culled ducks are presented in
the market after 3- 4 laying years. Such duck meat intended for human consumption
has less juiciness, more toughness, less palatability which are the hidden reasons
for unacceptability of the duck meat by the consumers, though there is no significant
2011). The tree is valued mainly for its tender pods, which are esteemed as
vegetable, tender leaves and flowers are also used as vegetable. There is
factors like genetic background, environment and cultivation methods (Brisibe et al.,
medicinal and therapeutic values (Al-kharusi et al., 2009). Green leaves and fruit
pods of drumstick are rich sources of minerals like calcium, iron and good sources of
vitamin A,B, C and protein including fair amounts of Sulphur containing amino acids
(Ram, 1994).
increased. The changes of consumers’ attitude towards the buffet food are giving
impetus to this field. It is more economical to utilize spent ducks for preparing value
The present study was conducted with an objective to find out the acceptability of
malunggay as fortifier.
the school year 2020- 2021. It will be conducted during the school year 2020- 2021.
Chapter II
REVIEW OF RELATED LITERATURE
Meatballs can be defined as round meat foods obtained from the meat (cattle,
duck, goat, chicken) that have been mashed and mixed with other additives in order
healthy. They are animal products with high water content. The main ingredient in
making meatballs is the meat - beef, chicken, shrimp, fish and ducks. Soybean meal
There are many kinds of meatball recipes using different kind of meats and
ingredients. Some are made of meat to and ingredients to cement the ball, others
are meatless to satisfy vegetarian. The processes and methods of making meat balls
and maintenance. Foods that are rich in animal protein are meat, fish, eggs, poultry,
and dairy products, while plant foods high in protein are mainly legumes, nuts, and
grains (Delimaris, 2013). Meat is held in high esteem in most communities. It has
prestige value, it is often regarded as the central food round which meals are
planned and from the popular as well as the scientific point of view, it is regarded as
feeding habits and as a result, large population of different nations are now
conscious of what enters their biological systems (Batool and Hafeez, 2012). To
counter this trend, several non-meat ingredients have been evaluated as meat
replacements in meat products with the goal of maintaining the products yield and
minimizing formulation cost while retaining acceptable palatability (Arun et al., 2008)
Globally, the production of duck meat and eggs is increasing annually. Asia is
the biggest producer of duck meat and eggs (Huang et al., 2012), and China is the
main producer (Zeng et al., 2016). Genetic improvement programs for meat-type
Peking ducks are well known as the main meat-type duck and they have been
genetically enhanced to obtain a higher meat yield and lower rate of carcass fat
deposition.
1994) for approving the development of a new strain of meat-type ducks, however,
Moreover, (NRC, 1994) did not define nutritional requirements for egg-type
ducks. Thus, the present review summarizes the results obtained in recent studies of
both meat-type and egg-type ducks in order to determine the current nutritional
requirements of ducks, as well as to provide guidance for duck producers and duck
feed manufacturers.
Protein and energy are the first nutritional requirements that should be
considered when formulating a diet because they represent the most expensive
dietary components, but also because of their impact on the productive and
reproductive performance of flocks for meat or egg production (Fouad et al., 2014).
Fan et al. (2018), determined the effects of the energy levels on performance
and carcass quality in Pekin ducks from 2 to 6 wk of age. Their results showed that
an energy level increase from 2,600 to 3,100 kcal of AME/kg had a positive effect on
AME/kg based on the growth performance when the diet contains 18% crude protein
(CP). In addition, Xie et al. (2010) suggested 2,900 kcal of AME/kg with 20.5% CP
for male White Pekin ducks during the first 3 week of age based on the growth
performance and carcass quality when energy levels from 2,450 to 3,050 kcal of
kcal of AME/kg) and showed that native Korean ducks require 2,900 kcal of AME/kg
performance and carcass weight. By contrast, few studies have aimed to estimate
shelf life of food and health of consumers (Falowo et al., 2016). Natural antioxidants
flavonoids have been used to prevent lipid oxidation and improve quality
characteristics of different meat products (Mancini et al., 2015; Zhang et al., 2017).
As possible preservative agents, plant extracts can have high amounts of
bioactive compounds that inhibit and disintegrate the cytoplasmic membrane as well
as cell wall of pathogenic and spoilage microorganisms (Kim et al., 2013; Radha
antimicrobial activity and they are found in all parts of fruits, vegetables and seeds
prevent lipid oxidation but they have recently come under scrutiny because of their
muscle foods consumed globally since they are convenient and reasonably
inexpensive when compared with whole fresh meat cuts (De Oliveira et al., 2012;
Soladoye et al., 2015). However, most of the processed meat products are prone to
lipid and pigment oxidation during the manufacture or storage. This is due to mincing
exposing lipid membranes to metal ions which promotes pro-oxidants to interact with
unsaturated fatty acids resulting in the initiation of free radicals and generation of
Lipid oxidation influences alteration of muscle fats and proteins and, thereby,
and meat products by producing rancid flavor and oxidized compounds that are
preservatives have demonstrated that they can improve the storage life of meat and
meat products by decreasing the growth of spoilage and pathogenic microorganisms
(Kobus-Cisowska et al., 2014; Kozłowska et al., 2015). In addition, the use of plant
extracts as preservatives also prevents lipid oxidation that might result in nutritional
and economic losses to the meat processing industry (Falowo et al., 2014; Sánchez-
and antiasthmatic qualities (Abdull Razis et al., 2014). Therefore, the utilization of
Moringa oleifera is the most extensively cultivated species among the thirteen
The leaves can be consumed fresh, cooked or dried and can be stored for
2011). Moringa oleifera leaves extract (MOLE) possesses antioxidant and biological
flavonoids and other phenolic acids (Al-Owaisi et al., 2014) and its leaves are being
evaluated as possible natural preservative for different processed meat products (Al-
Juhaimi et al., 2016; Dillard & German, 2000; Falowo et al., 2016). Moringa oleifera
contains many essential nutrients such as vitamins, minerals, proteins, dietary fibre,
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