scholarly journals Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
O. R. Faloye ◽  
O. P. Sobukola ◽  
T. A. Shittu ◽  
H. A. Bakare
Keyword(s):  
Polynomial Regression ◽  
Textural Properties ◽  
Quality Attributes ◽  
Sample Thickness ◽  
Regression Equations ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Temperature ◽  
Frying Time ◽  
Standard Procedures

Abstract Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit. Graphic abstract

scholarly journals Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers

2021 ◽  
Vol 13 (1) ◽  
pp. 111-121
Author(s):  
Olajide Sobukola ◽  
Feyisola Ajayi ◽  
Omowunmi Kayode ◽  
Opeyemi Faloye
Keyword(s):  
Oil Content ◽  
Quality Attributes ◽  
Peanut Flour ◽  
Process Conditions ◽  
Slice Thickness ◽  
Regression Equations ◽  
Frying Time ◽  
Sensory Analyses ◽  
Full Factorial

A 23 full factorial design was used to investigate the effect of steaming time, dough slice thickness and frying time on some quality attributes of fried cassava-defatted peanut crackers. The sample mixture (cassava starch-75% and defatted peanut flour-25%) was worked up to a moisture content of 40.85%, formed into a sausage-like shape, steamed (40 and 80 min) and then refrigerated at 5 °C for 18 h. Refrigerated dough were sliced into different thicknesses (1 and 2 mm), dried at 60 °C for 4 h and then fried at 170 °C for between 10-20 s. Fried samples were analyzed for moisture and oil contents, expansion, texture, and colour. The effect of the variables was analyzed using ANOVA of Design expert version 12 after which regression models and response surface plots were generated. Optimized samples were obtained and sensory analyses of the sample were conducted. The regression equations were evaluated and verified to be accurate with high determination of coefficient of between 0.87 and 0.99. Linear model terms of steaming time, slice thickness and frying time significantly (p<0.05) affect oil content and texture while interaction of steaming time and slice thickness significantly (p<0.05) affect oil content. The optimized process conditions to obtain high nutritious and healthier fried cassava – defatted peanut crackers were 80 min, 1.00 mm and 10.02 s for steaming time, dough slice thickness and frying time, respectively.

PSVI-8 Meta-regression Analysis to Determine the Relationship Between Growing Pig Body Weight and Variation

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 218-219
Author(s):  
Andres Fernando T Russi ◽  
Mike D Tokach ◽  
Jason C Woodworth ◽  
Joel M DeRouchey ◽  
Robert D Goodband ◽  
...  
Keyword(s):  
Body Weight ◽  
Regression Analysis ◽  
Sample Size ◽  
Polynomial Regression ◽  
Data Sets ◽  
Regression Equations ◽  
Prediction Equations ◽  
Data Set ◽  
Rate Of Increase ◽  
The Relationship

Abstract The swine industry has been constantly evolving to select animals with improved performance traits and to minimize variation in body weight (BW) in order to meet packer specifications. Therefore, understanding variation presents an opportunity for producers to find strategies that could help reduce, manage, or deal with variation of pigs in a barn. A systematic review and meta-analysis was conducted by collecting data from multiple studies and available data sets in order to develop prediction equations for coefficient of variation (CV) and standard deviation (SD) as a function of BW. Information regarding BW variation from 16 papers was recorded to provide approximately 204 data points. Together, these data included 117,268 individually weighed pigs with a sample size that ranged from 104 to 4,108 pigs. A random-effects model with study used as a random effect was developed. Observations were weighted using sample size as an estimate for precision on the analysis, where larger data sets accounted for increased accuracy in the model. Regression equations were developed using the nlme package of R to determine the relationship between BW and its variation. Polynomial regression analysis was conducted separately for each variation measurement. When CV was reported in the data set, SD was calculated and vice versa. The resulting prediction equations were: CV (%) = 20.04 – 0.135 × (BW) + 0.00043 × (BW)2, R2=0.79; SD = 0.41 + 0.150 × (BW) - 0.00041 × (BW)2, R2 = 0.95. These equations suggest that there is evidence for a decreasing quadratic relationship between mean CV of a population and BW of pigs whereby the rate of decrease is smaller as mean pig BW increases from birth to market. Conversely, the rate of increase of SD of a population of pigs is smaller as mean pig BW increases from birth to market.

Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Hang Li ◽  
Jiamin Liu ◽  
Zhanzhong Wang ◽  
Xiaodong Liu ◽  
Xichun Yan ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ion Mobility ◽  
Beef Tallow ◽  
High Performance ◽  
Raw Materials ◽  
Chromatic Aberration ◽  
Frying Temperature ◽  
Frying Time ◽  
Solid Liquid ◽  
Better Than

Abstract With chili and liquid beef tallow as the main raw materials, the processing conditions of chili flavor beef tallow were explored. Gas chromatograpy-ion mobility spectrometry (GC-IMS) was used to determine the volatile compounds in chili flavor beef tallow. The capsaicin and dihydrocapsaicin in chili flavor beef tallow were determined by high performance liquid chromatography (HPLC). The optimum technological conditions were determined, and the index of chromatic aberration, cholesterol was also determined. Based on GC-IMS analysis, 102 kinds of volatile compounds were detected, and the sample III (the ratio of solid–liquid was 1:5, the frying temperature was 120 °C, and the frying time was 15 min) performed better than other samples. The preparation of chili beef tallow improves its antioxidant activity and makes its aroma more intense and more in line with the taste of Chinese people, which provides a theoretical and practical basis for the development of spice beef tallow in the future.

scholarly journals The Use of the Dynamics of Changes in Table Eggs during Storage to Predict the Age of Eggs Based on Selected Quality Traits

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3192
Author(s):  
Kamil Drabik ◽  
Tomasz Próchniak ◽  
Kornel Kasperek ◽  
Justyna Batkowska
Keyword(s):  
Polynomial Regression ◽  
Egg Quality ◽  
Model Fitting ◽  
Multiple Linear Regression Model ◽  
Specific Weight ◽  
Quality Parameters ◽  
Regression Equations ◽  
Mathematical Methods ◽  
Cage System ◽  
Daily Changes

The aim of the study was to determine daily changes in some egg quality parameters, indirectly reflecting egg freshness, and to assess the possibility of predicting time from laying using mathematical methods. The study material consisted of 365 table eggs of medium (M, ≥53 g and <63 g) and large (L, ≥63 g and <73 g) weight classes (commercial stock, cage system, brown-shelled eggs) collected on the same day. Eggs were numbered individually and placed on transport trays and stored (14 °C, 70% RH). Every day, for 35 days, egg quality characteristics were analyzed (10 eggs per group). The change of traits in time was analyzed on the basis of linear and polynomial regression equations, depending on the trait. Based on model fitting, eight traits were selected as those most affected by storage time: egg weight and specific weight, Haugh units, albumen weight, air cell depth, yolk index, albumen and yolk pH. These traits, excluding those related to the weight, were then used in a multiple linear regression model to predict egg age. All regression models presented in this study were characterized by high predictive efficiency, which was confirmed by comparison of the observed and estimated values.

scholarly journals Rates of nitrogen from nitric and ammoniacal sources required by upland rice genotypes originating from Brazil and Colombia

2016 ◽  
Vol 37 (3) ◽  
pp. 1267 ◽  
Author(s):  
Hector Augusto Sandoval Contreras ◽  
Mario Sandoval Contreras ◽  
Renan Ribeiro Barzan ◽  
João Pedro Silvestre ◽  
Osmar Rodrigues Brito
Keyword(s):  
Polynomial Regression ◽  
Upland Rice ◽  
N Uptake ◽  
Calcium Nitrate ◽  
Dry Mass ◽  
Initial Growth ◽  
Regression Equations ◽  
Agronomic Efficiency ◽  
Mean Values ◽  
N Rates

The aim of this study was to evaluate the initial growth, nitrogen (N) uptake, and agronomic efficiency after the use of N fertilizers in upland rice cultivation. The experiment was conducted in a greenhouse by using pots filled with surface-layer (0 to 20 cm) soil collected from the municipality of Jaguapitã, Paraná. The experimental design was completely randomized with 4 replications. A factorial scheme of 5 × 2 was used, in which the factors were 5 N rates (0, 25, 50, 75, and 100 kg ha-1 N) and 2 cultivars of rice (Fedearroz Lagunas [Colombian] and IAPAR- 9 [Brazilian]). The N sources tested were ammonium sulfate (Experiment I) and calcium nitrate (Experiment II). The following variables were evaluated: number of tillers per pot (NTP), dry mass of the shoots (DMS), N content in the dry mass (NCDM), and agronomic efficiency of N fertilizer (AEN). The data obtained in the experiments were evaluated using analysis of variance, and mean values were compared using Tukey’s test at 5% significance for rice cultivar effects or adjusted to polynomial regression equations for N rates. Use of calcium nitrate yielded higher values of NTP, NCDM, and AEN. The cultivar Lagunas showed higher NTP, while IAPAR-9 showed higher DMS. An increase in N rates, for both sources, resulted in the increase of NTP, DMS, and NCDM; however, AEN was decreased.

scholarly journals The Correlation and Regression Analysis of Physicochemical Parameters of River Water for the Evaluation of Percentage Contribution to Electrical Conductivity

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Arun Kumar Shrestha ◽  
Nabin Basnet
Keyword(s):  
Electrical Conductivity ◽  
Correlation Coefficients ◽  
Quality Standards ◽  
Total Alkalinity ◽  
Total Hardness ◽  
Regression Equations ◽  
Water Quality Standards ◽  
Percentage Contribution ◽  
Correlation And Regression Analysis ◽  
Standard Procedures

Ten different water samples were collected from Ratuwa River and its tributaries. The laboratory test was carried out by standard procedures (APHA methods), and the measured values were compared with the Nepal standard recommended by Nepal Drinking Water Quality Standards (NDWQS). Statistical analysis also had been used to calculate the correlation coefficients and to plot the regression equations of various parameters with electrical conductivity. The aim of the study was to identify the parameters that affect the electrical conductivity and evaluate the percentage contribution of these parameters. The correlation matrix shows that color, total dissolved solids (TDS), chloride (Cl), fluoride (F), total phosphorus (TP), total alkalinity (TA), calcium (Ca), magnesium (Mg), sodium (Na), and dissolved oxygen (DO) have a significant effect on the electrical conductivity (EC). Among these parameters, TDS has the highest contribution (39.65%) followed by total alkalinity (23.5%), total hardness (19.9%), chlorine (6.5%), and calcium (5.5%) ions, respectively. However, color, TP, fluoride, and DO have almost 1.45% contribution to the electrical conductivity.

Daily monitoring of retrogressive thaw slumps in the Fosheim Peninsula, Ellesmere Island, Canada

2020 ◽  
Author(s):  
Melissa Ward Jones ◽  
Benjamin Jones ◽  
Wayne Pollard
Keyword(s):  
Time Scales ◽  
Air Temperature ◽  
Polynomial Regression ◽  
Pearson Correlation ◽  
Daily Basis ◽  
The Arctic ◽  
Regression Equations ◽  
Daily Monitoring ◽  
Sediment Redistribution ◽  
Short Time

&lt;p&gt;Retrogressive thaw slumps (RTS) occur from the mass wasting of ice-rich permafrost. These horseshoe-shaped features have an ablating or retreating ice-rich headwall with fluidized sediment that is transported along the RTS floor. RTS can remain active for up to decades and enlarge as the headwall retreats. With observed increases in RTS number, rates and sizes in recent decades, there is a need to understand these highly dynamic landforms, however there is a general lack of detailed field observations of RTSs. We monitored 3 RTS for over half of the 2017 thaw period by setting up and tracking survey transects on a near daily basis. We correlated mean daily and cumulative retreat to mean daily air temperature (MDAT), total daily precipitation (TDP) and thawing degree days (TDD) using various polynomial regressions and Pearson correlation techniques. Our results show that July retreat was highly variable and periods of increased RTS retreat did not always align with periods of increased air temperature. Also, multiple periods of increased retreat could occur within a single period of increased air temperature. These retreat trends were observed to be largely driven by sediment redistribution in the RTS floor. Retreat rates decreased suddenly in early August, indicating a threshold of either air temperature, solar radiation or a combination of both must be reached for increased retreat rates. There was a statistically significant correlation between daily mean and mean cumulative retreat with MDAT (p &lt; 0.001) and TDD (p &lt; 0.001 and &lt; 0.0001) but not with TDP. Correlating mean cumulative retreat and cumulative TDD using polynomial regression (quadratic and cubic) generated R&lt;sup&gt;2 &lt;/sup&gt;values greater than 0.99 for all 3 sites as these variables account for past and current conditions within the monitoring period, as well as lag responses of retreat. This suggests the potential of accurately modelling RTS retreat with minimal field data (air temperature and headwall position), however this is currently restricted to individual RTSs and only within short time scales. We tested this idea by modelling 2 weeks of cumulative retreat in 2018 for 2 of our sites we monitored using the 2017 regression equations. Percent prediction error was 8% at one site and 16% at the other. Monitoring RTS on a daily scale allows RTS behaviour and trends to be identified that may be obscured at annual time scales. With the widespread increased numbers of RTSs being observed around the Arctic, understanding their dynamics is critical as these landforms impact surrounding ecosystems and infrastructure which will be exacerbated with climate change. &amp;#160;&lt;/p&gt;

Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination

2015 ◽  
Vol 45 (4) ◽  
pp. 606-615 ◽  
Author(s):  
Yogesh Kumar ◽  
Praneeta Singh ◽  
Vinay Kumar Tanwar ◽  
Prabhakaran Ponnusamy ◽  
Pramod Kumar Singh ◽  
...  
Keyword(s):  
Textural Properties ◽  
Cholesterol Content ◽  
Quality Attributes ◽  
Lemon Juice ◽  
Future Research ◽  
Control Group ◽  
Breast Meat ◽  
Ginger Extract ◽  
Content Type ◽  
Spent Hen

Purpose – The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination. Design/methodology/approach – Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes. Findings – There was a significant (p < 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p < 0.05) decreased. pH was significantly (p < 0.05) higher in GM and significantly (p < 0.05) lower in LM compared to control for chicken tikka. Research limitations/implications – Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile. Originality/value – Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.

Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Sujata S Mhatre ◽  
Sanjay Kumar Jain ◽  
Lalit Kumar Murdia ◽  
Hemant Kumar Jain
Keyword(s):  
Calcium Sulfate ◽  
Textural Properties ◽  
Regression Equations ◽  
Yield Increase ◽  
Experimental Range ◽  
Yield And Quality

Studies were conducted to find the effects of coagulation temperatures on yield and quality of tofu coagulated with calcium sulfate. Instrumental Textural Analyzer was used to measure the textural properties such as hardness, cohesiveness, adhesiveness, springiness and chewiness of tofu. It was found that hardness, cohesiveness, adhesiveness, springiness, chewiness and yield increase with coagulation temperature. The developed regression equations can be used for predicting these properties in the experimental range satisfactorily.

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