Composition, Cooking Loss, Color and Compression of Ground Pork with Dry- and Wet-Milled Corn Germ Meals

1991 ◽  
Vol 56 (1) ◽  
pp. 216-219 ◽  
Author(s):  
C.A. REITMEIER ◽  
K.J. PRUSA
Keyword(s):  
Corn Germ ◽  
Cooking Loss ◽  
Loss Color ◽  
Ground Pork

scholarly journals Saltiness of coarsely ground cooked ham with reduced salt content

2001 ◽  
Vol 10 (1) ◽  
pp. 27-32 ◽  
Author(s):  
M. RUUSUNEN ◽  
M. SÄRKKÄ-TIRKKONEN ◽  
E. PUOLANNE
Keyword(s):  
Salt Content ◽  
Cooking Loss ◽  
The Other ◽  
Consumer Acceptance ◽  
Standard Scale ◽  
Cooked Ham ◽  
Ground Pork ◽  
Reduced Salt ◽  
Added Salt

When the salt content of food is reduced a lack of flavor is anticipated to be the greatest problem related to consumer acceptance. The aim of this study was to examine how much the salt content of cooked ham can be reduced without a significant effect on sensory saltiness. Hams made up of coarsely ground pork with added phosphate were prepared and the cooking loss was determined. The salt content of the hams were 1.1, 1.4, 1.7, 2.0, 2.3 and 2.6% NaCl. The saltiness intensity of cold hams was rated against a reference ham (1.7% NaCl) using a relative-to-standard scale. The cooking loss in ham made with 1.1% added salt was higher than in the other hams. The ham with 1.7% NaCl was rated as salty as the hams with 2.0 and 2.3% NaCl (P>0.05), but saltier than those with 1.1 and 1.4% (P0.05). The results of this study suggest that based on saltiness evaluations it is possible to reduce the salt content of cooked ham to 1.7% NaCl.;

QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH

2014 ◽  
Vol 4 (1) ◽  
pp. 8-14
Author(s):  
Murna Muzaifa ◽  
M. Ikhsan Sulaiman ◽  
Liyuza Liyuza
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Block Design ◽  
Cooking Loss ◽  
Single Factor ◽  
Loss Color ◽  
Randomized Block Design ◽  
C 50

Research has been  conducted to eximine the possibility of kwetiaw production from canna starch. The aim of this research was to study the effect of canna starch persentage on quality of kwetiaw.  This study used randomized block design with  single factor, the percentage of canna starch which consist of 5 levels : A = 0%, B = 25%, C = 50%, D = 75% and E = 100%. Parameter analyzed were water content, water absorption, cooking loss, color and texture (elasticity)  of kwetiaw. The result showed that water content, water absorption and cooking loss values of kwetiaw tended to increase with increasing of canna starch substitution. Color of kwetiaw was preferred in 25% canna starch substitution and the preference was decrese with increasing of canna starch substitution. The texture of kwetiaw was preferred on 50% canna starch substitution.

scholarly journals Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

2019 ◽  
Vol 23 (2) ◽  
pp. 167-178
Author(s):  
Ewelina Dorota Pogorzelska-Nowicka ◽  
Marta Brodowska ◽  
Elżbieta Górska-Horczyczak ◽  
Jolanta Godziszewska ◽  
Anna Sakowska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Color Change ◽  
Natural Antioxidants ◽  
Fat Oxidation ◽  
Biochemical Properties ◽  
Cooking Loss ◽  
Texture Profile ◽  
Fatty Acids Profile ◽  
Ground Pork ◽  
Positive Effect

Abstract Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.

PENGARUH VARIASI KADAR AIR ADONAN TERHADAP SIFAT FISIK DAN TINGKAT KESUKAAN MUTIARA PATI GARUT (Maranta arundinaceae L.) REHIDRASI

2013 ◽  
Vol 2 (1) ◽  
pp. 1-12
Author(s):  
Agus Nuroso
Keyword(s):  
Cooking Loss ◽  
Solid Loss

Permasalahan yang muncul pada pembuatan mutiara pati dengan bahan baku pati garut adalah perbedaan gelatinisasi, yaitu perbedaan kebutuhan air dan panas untuk gelatinisasi. Penelitian ini bertujuan untuk menghasilkan mutiara pati dengan bahan baku pati garut serta untuk menentukan kadar air adonan yang tepat sehingga dihasilkan mutiara pati garut rehidrasi dengan sifat fisik dan tingkat kesukaan yang disukai panelis.Dalam penelitian ini dilakukan pembuatan mutiara pati garut rehidrasi dengan variasi kadar air adonan 45 %, 47.5 % dan 50 %. Analisa yang dilakukan yaitu solid loss, total cooking loss, tekstur, swelling index serta uji kesukaan.Hasil penelitian menunjukkan bahwa makin kecil kadar air adonan, maka solid loss kecil, total cooking loss kecil, tekstur makin keras dan makin disukai panelis. Mutiara pati garut rehidrasi yang disukai panelis adalah mutiara pati garut dengan kadar air adonan 45 % dengan nilai solid loss 1,46 % bk, total cooking loss 1,74 % bk, tekstur 3,95 N, deformasi 45,08 %.

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

Relationship of Specific Microbial Growth and TBARS Value in Radiation-Sterilized Raw Ground Pork

2004 ◽  
Vol 9 (4) ◽  
pp. 312-316 ◽  
Author(s):  
Jae-Kyung Kim ◽  
Cheo-Run Jo ◽  
Hyun-Joo Kim ◽  
Kyong-Haeng Lee ◽  
Yeung-Ji Kim ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Ground Pork ◽  
Relationship Of

The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork

1999 ◽  
Vol 32 (1) ◽  
pp. 59-71 ◽  
Author(s):  
L.E Jeremiah ◽  
J.P Gibson ◽  
L.L Gibson ◽  
R.O Ball ◽  
C Aker ◽  
...  
Keyword(s):  
Meat Quality ◽  
Cooking Loss

scholarly journals Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Joanna Miedzianka ◽  
Katarzyna Drzymała ◽  
Agnieszka Nemś ◽  
Agnieszka Kita
Keyword(s):  
Antimicrobial Properties ◽  
Corn Germ ◽  
Gluten Free ◽  
Evening Primrose ◽  
Oilseed Processing ◽  
Oilseed Cake ◽  
Microbial Growth Inhibition ◽  
Cold Pressed ◽  
Seed Flours ◽  
By Products

AbstractGluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry. The highest total polyphenol content and antioxidant activity was found to have evening primrose flour. The widest spectrum of microbial growth inhibition was indicated for corn germ extract which showed no antimicrobial activity only against Bacillus subtilis. The highest protein content was found in pumpkin, peanut and almond flours (more than 50 g/100 g). The major abundant amino acids in all the analysed oilseed cake flours were aspartic acid, glutamic acid and arginine. The analysed gluten-free flours were found to be a good source of polyunsaturated fatty acids (PUFAs), which comprised mainly linoleic acid and α-linolenic acid, whereas the best source of PUFAs was evening primrose flour. The results suggest that the cold-pressed seed flours possess valuable chemical composition and may be considered for improvement of the nutritional properties of food products.

Sign in / Sign up

Export Citation Format

Share Document