scholarly journals Effect of cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets under refrigerated storage

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Ashok K. Pathera ◽  
C.S. Riar ◽  
Sanjay Yadav ◽  
P.K. Singh
Keyword(s):  
Lipid Oxidation ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Refrigerated Storage ◽  
Chicken Nuggets

scholarly journals Effect of ultrasonication on sensory and chemical stability of passion fruit juice during refrigerated storage

2018 ◽  
pp. 85 ◽  
Author(s):  
Vicente M. Gomez-Lopez ◽  
Maria E. Buitrago, Amaury Martínez-Yepez
Keyword(s):  
Sensory Quality ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Refrigerated Storage ◽  
Thermal Methods ◽  
Total Sugars ◽  
Treatment Conditions ◽  
Total Titratable Acidity

Passion fruit juice (PFJ) is very susceptible to thermal degradation and may benefit from processing by non-thermal methods such as sonication. This study pursued to test the effect of sonication on sensory quality and related chemical compounds of PFJ during refrigerated storage. Treatment conditions were those of a previous study where a microbiologically stable PFJ was achieved. The effect of ultrasound (20 kHz, 263 W, 89.25 µm) on sensory quality, ºBrix, total titratable acidity (TTA), ºBrix/TTA and reducing and total sugars of PFJ during storage at 4 ºC up to 10 days was studied. Sonication did not cause significant (P>0.05) effects on TTA, ºBrix/TTA and reducing sugars but significantly (P<0.05) increased ºBrix and total sugars content. Panel scored sonication PFJ significantly (P<0.05) lower in colour, flavour and aroma scores; but the global acceptance was similar (P>0.05) than that of non-sonicated juice. Results indicate that sonication of PFJ is a treatment that does not affect the global sensory quality of the product.

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts

2019 ◽  
Vol 20 (6) ◽  
pp. 489-496 ◽  
Author(s):  
Anna Chlebowska-Śmigiel ◽  
Katarzyna Kycia ◽  
Katarzyna Neffe-Skocińska ◽  
Marek Kieliszek ◽  
Małgorzata Gniewosz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Culture Medium ◽  
Titratable Acidity ◽  
Refrigerated Storage ◽  
Ph Change ◽  
Fermentation Capacity ◽  
Dietetic Food

Background: Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, and increases the viscosity of the product. Objective: Therefore, an attempt was made to produce yogurts with pullulan addition and determine the effect of its presence on the number of LAB, pH change, titratable acidity, and sensory quality of yogurts during storage at 4°C for 28 days. Method: The effect of addition of 0; 1.0 and 2.0 % w/v pullulan as a yogurt ingredient on the changes in pH, acidity, LAB number, and sensory quality of yogurt during storage at 4°C for 28 days was examined. Results: Pullulan did not affect yogurt pH, but the addition of 2.0 % w/v pullulan increased the acidity of yogurt as compared to that of the control yogurt. A statistically significantly higher total number of Lactobacillus, by approximately 1 logarithmic cycle, was found in yogurts with pullulan than in the control yogurt on the 28th day of storage. The yogurt with 1.0% w/v pullulan addition showed better sensory characteristics than that with 2.0% pullulan w/v addition. Conclusion: The conducted research proved that the presence of pullulan in the culture medium stimulates the growth of selected lactic acid bacteria and influences their fermentation capacity. The use of 1.0 % w/v pullulan during the production of yogurts allowed to obtain a sensorically acceptable product, it had a protective effect on the number of lactic acid bacteria during 28 days of refrigerated storage of yogurt.

Effect of kiwifruit juice and tumbling on tenderness and lipid oxidation in chicken nuggets

2019 ◽  
Vol 50 (1) ◽  
pp. 74-83 ◽  
Author(s):  
Jyoti Pooona ◽  
Praneeta Singh ◽  
Prabhakaran P.
Keyword(s):  
Lipid Oxidation ◽  
Sensory Quality ◽  
Value Added ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Nuggets ◽  
Content Type ◽  
Treatment Groups ◽  
Spent Hen ◽  
Oxidation Parameters

Purpose The purpose of this study was to study the effect of kiwifruit juice and tumbling in improving tenderness and to access antioxidant potential of kiwifruit juice. Design/methodology/approach Three treatment groups were made: Spent hen meat was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation and sensory quality. Findings SM and TM exhibited higher moisture content and lower protein and fat content than Control SM and TM showed significant (p = 0.132) reduction in firmness from 5.1 to 2.3 and 1.2 Kg/cm2, respectively, and toughness from 14.1 to 6.2 and 3.3 Kg-sec/cm2, respectively, as observed by Warner-Bratzler shear and improvement in texture profile values. Sensory scores for texture, juiciness and overall acceptability were also better for SM and TM. Significant (p = 0.007) reduction was observed in lipid oxidation parameters of SM and TM. Thiobarbituric acid (TBA) values (on 0 day) for SM and TM were 0.18 and 0.15 as compared to 0.28 mg/kg of malonaldehyde for control. Peroxide values (PV) were also lower for SM and TM as 0.44 and 0.33, which were lesser than control (0.62 meq. peroxide/kg). The values for PV, TBA and free fatty acid increased with increase in storage period in all treatment groups. However, the antioxidant activity of kiwifruit juice persisted during whole storage period evidenced by lower values of lipid oxidation parameters for SM and TM than Control at each storage interval. Research limitations/implications Further research may be carried out to compare the tenderizing potential of kiwifruit juice with other plant proteases and physical tenderizing techniques. Spent hen meat utilization can be done with greater efficiency by using such techniques in meat caterings. Practical implications Spent hen meat utilization can done with greater efficiency by using such techniques in meat caterings. Originality/value Marination with kiwifruit juice improved the quality characteristics of chicken nuggets made from spent hen meat without altering its sensory quality. Tumbling was found to be beneficial in enhancing the tenderizing effect. Therefore, marination with kiwifruit juice can be used as a processing technology to use spent hen meat in preparing value added products.

INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK

2001 ◽  
Vol 12 (4) ◽  
pp. 285-300 ◽  
Author(s):  
H.G. KRISTINSSON ◽  
B. BALDURSDOTTIR ◽  
R. JONSDOTTIR ◽  
T. VALDIMARSDOTTIR ◽  
G. THORKELSSON
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Sensory Quality

scholarly journals Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods

2015 ◽  
Vol 94 (6) ◽  
pp. 1379-1388 ◽  
Author(s):  
M.W. Schilling ◽  
V. Radhakrishnan ◽  
Y. Vizzier-Thaxton ◽  
K. Christensen ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Atmospheric Pressure ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Breast Meat ◽  
Low Atmospheric Pressure ◽  
Broiler Breast

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

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