Effect of anaerobic chilled storage on the pH, water-holding capacity, emulsifying capacity, and drip of lamb packaged fresh or thawed

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) and acetic acid solution. Gelatin was extracted at 50ºC for 6, 8, 10 and 12 hours extraction time followed by freeze drying. The extraction of silver catfish skin gelatin at 50 ºC for 12 hours was more effective than extraction at 6, 8 and 10 hours where the gelatin was characterized by higher emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76%), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatins extracted at other extraction time. The longer the extraction time, the better the functional properties of the gelatin. Based on its good functional properties, silver catfish skin gelatin may be useful in various food applications such as soups, sauces and gravies.

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Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.236-238.2647 ◽

2011 ◽

Vol 236-238 ◽

pp. 2647-2650

Author(s):

Guo Qin Liu ◽

Xiao Jun Liu ◽

Lin Li ◽

Bing Li

Keyword(s):

Functional Properties ◽

Freeze Drying ◽

Storage Time ◽

Emulsion Stability ◽

Foam Stability ◽

Wheat Gluten ◽

Frozen Storage ◽

Water Holding Capacity ◽

Emulsifying Capacity ◽

Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

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Effect of heat treatment and enzymatic protein hydrolysis on the degree of hydrolysis and physicochemical properties of edible bird’s nest

Food Research ◽

10.26656/fr.2017.3(6).149 ◽

2019 ◽

pp. 664-677

Author(s):

Amiza M.A. ◽

Khuzma D. ◽

P.S. Liew ◽

Salma Malihah M. ◽

N.M. Sarbon

Keyword(s):

Heat Treatment ◽

Enzymatic Hydrolysis ◽

Physicochemical Properties ◽

Water Holding Capacity ◽

Degree Of Hydrolysis ◽

Protein Hydrolysis ◽

Freeze Dried ◽

Edible Bird’S Nest ◽

Emulsifying Capacity ◽

Water Holding

This study reported the effect of heat treatment and protein enzymatic hydrolysis on the degree of hydrolysis (DH) and physicochemical properties of edible bird’s nest (EBN). The EBN samples were subjected to eleven different processing treatments which were control EBN (raw), 30 mins normal boiled EBN (NB30); 30 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB30H); 60 mins normal boiled EBN (NB60); 60 mins normal boiled EBN followed with protein hydrolysis using 1% Alcalase® (NB60H); 60 mins slow cooked EBN (SC60); 60 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC60H); 120 mins slow cooked EBN (SC120); 120 mins slow cooked EBN followed with protein hydrolysis using 1% Alcalase® (SC120H); autoclaved EBN at 121oC for 15 mins (A); autoclaved EBN at 121oC for 15 mins followed with protein hydrolysis using 1% Alcalase® (AH). The treated EBN samples were then freeze dried prior to further analysis. This study found that heat treatment alone produced EBN sample with lower DH (5.84% to 14.54%) as compared to those undergone combined heat treatment and enzymatic protein hydrolysis (12.16% to 22.59%). EBN samples in this study gave solubility of 4.52 - 87.11%, water holding capacity of 3.82 - 17.9 mL/g, oil holding capacity of 4.87 - 7.65 mL/g, emulsifying capacity of 18.08 - 56.15%, emulsifying stability of 12.03 - 50.34%, foaming capacity of 0.75 - 359%, foaming stability (after 60 mins) of 58.89 - 96.39% and viscosity (for 1 - 10% EBN sample) of 26.67 - 7526.67 mPa.s. It was found that there was a positive correlation between DH and solubility, emulsifying capacity and emulsifying stability of EBN samples. However, a negative correlation was found between DH and water holding capacity and viscosity of EBN samples. Furthermore, there was no correlation between DH and oil holding capacity and colour profiles. Thus, this study shows that heat treatment and enzymatic hydrolysis of EBN can be tailored to achieve a certain degree of hydrolysis and physicochemical properties.

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

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5806 ◽

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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