Currently working as a Senior R&D Scientist at Newly Weds Foods, Edmonton, AB, Canada. Technical consultancy to various kinds of food processing including meat processing.
My recent work on preparation of turkey bologna with novel poultry ingredients to substitute soy protein isolate or meat protein has been successfully completed. A full scale sensory analysis has been conducted with 87 panelists. The results will be published soon.
- Dileep A. Omana, Zeb Pietrasik and Mirko Betti. (2011). Use of poultry protein isolate as food ingredient: Sensory characteristics of turkey bologna. (Submitted for publication in Journal of Food Science)
- Dileep A. Omana, Zeb Pietrasik and Mirko Betti. (2011). Use of poultry protein isolate as food ingredient: Physicochemical characteristics of turkey bologna. (Submitted for publication in Journal of Food Science)
Our recent studies showed that addition of β-glucan could reduce the level of salt addition in high pressure processed chicken meat. Protein – polysaccharide interaction has potential of salt reduction in formulated muscle foods. The study also revealed the anti-oxidant properties of β-glucan in formulated muscle foods. The findings have been highlighted in several news magazines.
Salt helps in solubilization of proteins which leads to improvement of functional properties, apart from palatability. Currently industry is using 2-2.5% of NaCl. However, is this high percentage of salt needed ?? If any process or other ingredients can do the same work like NaCl in food products..then reduction of salt is possible. My present research focused on partial substitution of NaCl in processed minced chicken breast meat.
Proteomic break through for egg white thinning….
Our recent study was very exciting to find the reason for egg white thinnning in proteomics level. Storage of eggs cause egg white to lose its viscous nature to form a thin liquid, commonly referred to as egg white thinning. The results from our study is pointing that the increase in the concentrations of clusterin along with increase/decrease of ovalbumin and ovoinhibitor content during storage might contribute to egg white thinning.