Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

2015 ◽  
Vol 45 (5) ◽  
pp. 774-782 ◽  
Author(s):  
Swati Gupta ◽  
B. D. Sharma ◽  
S. K. Mendiratta
Keyword(s):  
Sensory Quality ◽  
Product Yield ◽  
Quality Characteristics ◽  
Content Type ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
The Cost ◽  
And Control ◽  
Different Levels

Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology/approach – Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality. Findings – The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control. Research limitations/implications – The trials can be further carried to evaluate the storage stability of developed RSHMB. Originality/value – The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Stigmatized products: how conflicting laws can influence decisions to proceed

2020 ◽  
Vol 42 (1) ◽  
pp. 41-49
Author(s):  
Stephanie Geiger-Oneto ◽  
Betsy D. Gelb ◽  
Travis Simkins
Keyword(s):  
Design Methodology ◽  
State Legislatures ◽  
Strategic Decisions ◽  
Content Type ◽  
State Laws ◽  
Product Categories ◽  
Plastic Bags ◽  
Single Use ◽  
The Cost ◽  
Different Levels

Purpose The purpose of this paper is to offers the authors’ perspective on a problem rarely considered by those making strategic decisions: conflicting laws at different levels of jurisdiction, specifically those related to stigmatized products. Design/methodology/approach The authors use as examples of product categories from marijuana to single-use plastic bags, describing the conflicting laws that add to costs for marketers and consumers. Findings The authors find that conflicting laws add to the uncertainty, legal expenses, and therefore, the cost of marketing a stigmatized product, whether stigmatized because of its impact on the environment, on health or on moral grounds. Research limitations/implications The examples are not exhaustive, but their implications are significant: that as state legislatures are preempting local bans, Congress may preempt state laws. Originality/value This paper adds one more complexity to decision-making in the area of products to offer and/or merger/acquisition decisions that may bring company products that face conflicting laws.

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

2017 ◽  
Vol 47 (2) ◽  
pp. 154-164 ◽  
Author(s):  
Devendra Kumar ◽  
Manish Kumar Chatli ◽  
Raghvendar Singh ◽  
Nitin Mehta ◽  
Pavan Kumar
Keyword(s):  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Protein Hydrolysates ◽  
Camel Milk ◽  
Content Type ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical

Purpose The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

Quality characteristics and overall acceptability of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker

2016 ◽  
Vol 46 (6) ◽  
pp. 857-870
Author(s):  
Olufunmilayo Sade Omoba ◽  
Hafsat Idowu Azeez
Keyword(s):  
Fatty Acid ◽  
Quality Characteristics ◽  
Nutritional Composition ◽  
Content Type ◽  
Blue Whiting ◽  
Overall Acceptability ◽  
Fish Meat ◽  
Starch Structure ◽  
L Value ◽  
Highly Correlated

Purpose This paper focuses on the quality characteristics of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker, with the aim of encouraging and promoting the use of this small pelagic inexpensive, readily available fish in food production and reducing post-harvest losses of the fish. Design/methodology/approach The blue whiting fish cracker was developed using boiling and steaming methods. Minced blue whiting fish meat was mixed with cassava starch in the ratio of 50:50, and other ingredients were incorporated. The dough obtained was divided into two and stuffed into two different muslin cloths. One of the stuffed dough was steamed (100°C for 15 min), whereas the other was boiled in water for 90 min. The boiled and steamed doughs were cooled at 4°C for 12 h, sliced at 2 mm thickness and oven dried at 50°C for 12 h to obtain non-expanded blue whiting fish crackers. The non-expanded blue whiting fish crackers were fried in vegetable oil to obtain expanded blue whiting fish crackers. The quality characteristics of the expanded crackers were determined using standard methods, and data obtained were subjected to analysis of variance; the mean scores were compared using Turkey’s (HSD) test. The sensory evaluation was done using 25 untrained panellists, and results were analysed statistically. Findings The study revealed the steamed fish cracker has significantly higher nutritional composition in terms of the proximate, mineral, fatty acid and amino acid compositions. Potassium was the most predominant mineral in the crackers, and copper was the least predominant mineral. The saturated fatty acid contents were 43.2 per cent (steamed) and 48.6 per cent (boiled), whereas the unsaturated fatty acid contents were 55.5 (steamed) and 48.5 per cent (boiled). The n6/n3 ratio obtained for steamed and boiled fish cracker was 4.0. The steamed fish cracker had a higher L* value, whereas the Brown index (100 − L*) of the steamed fish cracker was lower (33.4) than that of the boiled fish cracker. The linear expansion was higher for the boiled blue whiting fish crackers (41.8 per cent). The boiled blue whiting fish cracker had higher expanded starch structure than the steamed blue whiting fish cracker. The aroma and taste were highly correlated with overall acceptability. Originality/value The paper reports the quality characteristics and overall acceptability of steamed and boiled blue whiting fish crackers.

Quality of cooked goat meat sausages incorporated with goat tripe

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
M. Anna Anandh
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Product Yield ◽  
Drip Loss ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Evaluation Scores ◽  
Physico Chemical ◽  
Diameter Shrinkage

Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p>0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p> 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico - chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

Green synthesis and spectroscopic studies of some complexes compounds as pigments and their applications in paints

2017 ◽  
Vol 46 (4) ◽  
pp. 286-295 ◽  
Author(s):  
Osama A.G. Wahba ◽  
Ali M. Hassan ◽  
Abdelrahman M. Naser ◽  
Adel M.G. Hanafi
Keyword(s):  
Schiff Base ◽  
Green Synthesis ◽  
Simple Technique ◽  
Spectroscopic Studies ◽  
Schiff Base Complexes ◽  
High Yield ◽  
Corrosion Properties ◽  
Content Type ◽  
Physico Chemical ◽  
The Cost

Purpose The purpose of this study to investigate the synthesis of new Cr(III), Fe(III), Ni(II) and Cu(II) Schiff base complexes by a simple technique (microwave technique). The evaluation of the prepared complexes as pigments as corrosion resistant was also explored. Design/methodology/approach The Schiff base complexes were prepared by using microwave method (green chemistry), and then, the physico-chemical requirements according to standards for the synthesised pigments were investigate. Findings The prepared complexes exhibit good physical, mechanical and corrosion properties as pigments in paint formulations. Research limitations/implications The simple technique used for synthesis of metal complex pigments will significantly increase the cost saving for the manufacturing of such pigments category. Also, the used technique is considered a green method (eco-friendly), as there no organic solvent was used. Practical implications The evaluation of the prepared complex pigments as corrosion resistants was also studied. Originality/value It is a simple technique, green synthesis (no solvent used) is involved and high yield is obtained.

scholarly journals QUALITY CHARACTERISTICS OF FRESH AND FROZEN MEAT FROM RABBITS FED DIFFERENT LEVELS OF GLIRICIDIA SEPIUM

2021 ◽  
Vol 21 ◽  
pp. 170-180
Author(s):  
S. O. Awonorin ◽  
E. K. Ingbian ◽  
A. T. Girgih ◽  
J. A. Ayoade ◽  
S. N. Carew
Keyword(s):  
Frozen Storage ◽  
Live Weight ◽  
Gliricidia Sepium ◽  
Quality Characteristics ◽  
Fat Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Different Levels

This study compares the effects of different levels (0 to 50%) of Gliricidia sepiun leaves on the processing, proximate composition, and organoleptic characteristics of male and female rabbits using a 3 x 2 x2 factorial design. The effect of 8 weeks of cold storage at - 20+20 C on acceptability of the rabbit meat was also evaluated. The data obtained showed that the live-weight, dressing percentage, and fat content of the rabbits fed 25% Gliricidia sepium were higher than those from 0 % (control) or 50 % level at 10 weeks old. The total cooking losses were higher by 15 to 24% in the frozen roasts, due mainly to increased drip and evaporative losses which were also slightly higher in the female carcasses. The expressible moistrue index (EMI) increased in the frozen samples, and no significant difference (P>0.05) was found to be attributable to diet. The final moisture content and cook yield of the frozen samples decreased, whereas the ash content was not significantly affected by sex or diet. However, the protein and fat contents, and pH increased regardless of sex in all the cooked samples. The sensory evaluation results are suminarized as follows: (1) fresh roasts from rabbits fed 25% Gliricidia sepiun were preferred, possibly, influenced by tenderness scores and slightly higher fat content; and (2) meat roasts from the frozen samples did not differ on overall acceptability, although the palatability scores diminished at the end of 8 weeks of frozen storage, and panelists did not detect any significant differences (P>0.05) attributable to diet or sex.

scholarly journals Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

2021 ◽  
Vol 18 (2) ◽  
pp. 139-156
Author(s):  
MNA Disha ◽  
MA Hossain ◽  
MT Kamal ◽  
MM Rahman ◽  
MA Hashem
Keyword(s):  
Crude Protein ◽  
Frozen Storage ◽  
Value Added ◽  
Thiobarbituric Acid ◽  
Viable Count ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
And Control ◽  
Different Levels

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)

scholarly journals Yield and quality characteristics of paneer made from milk blend containing homogenized milk

2018 ◽  
Author(s):  
Janki Suthar ◽  
A.H. Jana ◽  
Hiral Modha ◽  
Smitha Balakrishnan
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Cost Savings ◽  
Textural Properties ◽  
Low Pressure ◽  
Quality Characteristics ◽  
Chemical Characteristics ◽  
Yield And Quality ◽  
Physico Chemical ◽  
Sensory Score

The research was carried out to ascertain the feasibility of preparing paneer from milk blend containing low pressure homogenized milk to avail the benefits rendered by homogenization. Standardized milk was subjected to two-stage homogenization (4.90 and 0.98 MPa respectively) and then blended with unhomogenized standardized milk in three proportions (i.e. 3:7, 4:6 and 1:1, w/w). It was necessary to add calcium chloride to the milk blend to improve the firmness of resultant paneer. The experimental paneer samples obtained from ‘milk blend’ containing homogenized milk, as well as control sample (only from unhomogenized milk) were studied for their proximate composition, physico-chemical characteristics, textural properties and sensory quality. Paneer obtained from milk blend (homogenized:unhomogenized; 4:6 w/w) resulted in greater fat recovery and moisture content culminating in significantly higher yield compared to control paneer (CP). The hardness of paneer obtained from blended milks was lower, but the springiness of BMP3:7 sample was greater than that of CP. The total sensory score of experimental paneer BMP4:6 was similar to the score associated with CP, but greater than the scores associated with paneer samples BMP3:7 and BMP1:1. Blending of homogenized (low pressure) milk with unhomogenized milk in 4:6 proportion helped in obtaining paneer with superior fat recovery and yield compared to use of unhomogenized milk, without any adverse effect on sensory properties and with concomitant cost savings.

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