Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu’s Water-Holding Capacity

2014 ◽  
Vol 62 (34) ◽  
pp. 8594-8601 ◽  
Author(s):  
Teng Li ◽  
Xin Rui ◽  
Wei Li ◽  
Xiaohong Chen ◽  
Mei Jiang ◽  
...  
Keyword(s):  
Water Distribution ◽  
Water Holding Capacity ◽  
T2 Relaxation ◽  
Relaxation Measurements ◽  
Water Holding

Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity

Meat Science ◽  
2002 ◽  
Vol 60 (3) ◽  
pp. 279-285 ◽  
Author(s):  
Hanne Christine Bertram ◽  
Sune Dønstrup ◽  
Anders Hans Karlsson ◽  
Henrik Jørgen Andersen
Keyword(s):  
Continuous Distribution ◽  
Water Holding Capacity ◽  
Distribution Analysis ◽  
T2 Relaxation ◽  
Water Holding

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals Container Height and Douglas Fir Bark Texture Affect Substrate Physical Properties

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 505-508 ◽  
Author(s):  
James S. Owen ◽  
James E. Altland
Keyword(s):  
Water Distribution ◽  
Management Practices ◽  
Plant Size ◽  
Linear Increase ◽  
Douglas Fir ◽  
Water Holding Capacity ◽  
Total Water ◽  
Substrate Texture ◽  
Bark Texture ◽  
Water Holding

A study was conducted to quantify the effect of substrate texture on water-holding capacity of douglas fir [Pseudotsuga menziesii (Mirb.) Franco] bark (DFB) in containers of varying height. Medium (less than 2.2 cm) and fine (less than 0.9 cm) DFB were packed into 7.6 cm i.d. aluminum cores 3.8, 7.6, and 15.2 cm tall to determine container capacity (CC) and air space (AS) at varying container heights. Increasing container height resulted in a linear decrease in CC and a linear increase in AS. Fine texture DFB bulk density (Db) increased 18% with increasing container height, whereas Db of medium texture DFB was unaffected. Water-holding capacity decreased 20% and 42% in medium and fine textured DFB, respectively, with increasing container height from 3.8 to 15.2 cm. A second study was conducted to investigate water distribution in a 15.2-cm tall container for a given substrate texture. Polyvinyl chloride cores (15.2 cm tall × 7.6 cm i.d.) were packed with the same substrates, drained to CC, frozen, and sawed into 2.5-cm sections to determine water-holding capacity at each height. A finer substrate texture increased the amount of water throughout the container profile, but percent of total water for each strata remained similar. Container height and plant size (i.e., transplant or salable), in relation to substrate texture, should be considerations when producing containerized crops. In addition, bark texture alters water-holding capacity and water distribution within the container, ultimately affecting water management practices.

Determination of the Volume Weights, Water-Holding Capacity, and Air Capacity of Water-Saturated Peat Materials

1968 ◽  
Vol 51 (6) ◽  
pp. 1296-1299
Author(s):  
Virginia A Thorpe
Keyword(s):  
Water Saturation ◽  
Statistical Treatment ◽  
Water Holding Capacity ◽  
Water Penetration ◽  
Volume Weight ◽  
Air Capacity ◽  
Water Saturated ◽  
Water Retention Properties ◽  
Water Holding

Abstract To evaluate the aeration, water penetration, and water retention properties of peat under field conditions of water saturation, the method for determining the volume weight, water-holding capacity, and air capacity of water-saturated peat materials has been proposed and studied collaboratively. Although statistical treatment of the collaborative results indicates a satisfactory degree of precision for the products under consideration, correlation of the results with data indicates that small changes in the “packing” technique of the method would be desirable. The proposed method, as amended, is recommended for adoption as official, first action.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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