Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers.

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH).

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies.

The use of byproducts from the food industry and the investigation of substitute sources are becoming progressively significant in fulfilling the consumer demand for animal-based protein. This study aimed to investigate the nutritional value of mutton and fish livers and their future application as a source of high-added-value proteins for supplement formulation. We performed compositional analysis (moisture, ash, crude protein, crude fat), free fatty acid (FFA) analysis, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the color, peroxide value (POV), and total phenolic composition (TPC) were assessed to evaluate the nutritional value and shelf stability of mutton and fish livers.

A comprehensive review on chlorpyrifos toxicity with special reference to endocrine disruption: Evidence of mechanisms, exposures and mitigation strategies.

Chlorpyrifos (CPF) is a broad-spectrum chlorinated organophosphate (OP) pesticide used for the control of a variety of insects and pathogens in crops, fruits, vegetables, as well as households, and various other locations. The toxicity of CPF has been associated with neurological dysfunctions, endocrine disruption, and cardiovascular diseases (CVDs). It can also induce developmental and behavioral anomalies, hematological malignancies, genotoxicity, histopathological aberrations, immunotoxicity, and oxidative stress as evidenced by animal modeling.