Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation

2009 ◽  
Vol 44 (8) ◽  
pp. 1572-1578 ◽  
Author(s):  
Jae N. Park ◽  
Keum T. Hwang ◽  
Sook B. Kim ◽  
Sung Z. Kim
Keyword(s):  
Lipid Oxidation ◽  
Partial Replacement ◽  
Scomber Japonicus ◽  
Sensory Acceptance

The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation

2020 ◽  
Vol 49 (3) ◽  
pp. 330-338
Author(s):  
Y. Çelebi Sezer
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Butylated Hydroxytoluene ◽  
Quality Properties ◽  
Sensory Acceptance ◽  
Peroxide Values ◽  
Morchella Conica ◽  
Sensory Features ◽  
And Control ◽  
Control Samples

The influences of dried Morchella conica powder (MCP) on quality and sensory properties of sucuks were determined. Sucuks were prepared by adding 0% (control), 1.5% MCP, 3% MCP, 0.02% butylated hydroxytoluene (BHT), and sodium nitrate/nitrite (0.01% NaNO 3 /0.005% NaNO 2 ) and lipid oxidation, colour, texture, and sensory features were analysed. Sucuks with the addition of MCP had much lower (P<0.05) peroxide values than with the addition of BHT and nitrate/ nitrite and the control samples. It was found that the L* and a* values of sucuks with the addition of 1.5% and 3.0% MCP decreased significantly (P<0.05) compared to sucuks with nitrate/nitrite and BHT addition and control samples during fermentation. Hardness and chewiness values decreased with the addition of MCP (P<0.05) during fermentation. The sucuks with MCP added at 1.5% and 3% showed the highest overall sensory acceptance. Thus, proper amount of dried MCP addition may be effective on enhancing sucuk quality properties.

scholarly journals Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 966-973 ◽  
Author(s):  
Y.W. Zhang ◽  
L. Zhang ◽  
T. Hui ◽  
X.Y. Guo ◽  
Z.Q. Peng
Keyword(s):  
Lipid Oxidation ◽  
Lipase Activity ◽  
Partial Replacement

scholarly journals Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

2014 ◽  
Vol 4 (1) ◽  
pp. 135 ◽  
Author(s):  
Agustinelli Silvina Paola ◽  
Yeannes Maria Isabel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Scomber Japonicus ◽  
Color Analysis ◽  
Fish Fillet ◽  
Southwest Atlantic

<p>The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (<em>Scomber japonicus</em>). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R<sup>2</sup>: 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 w-3) and DHA (docosahexaenoic acid; C22:6 w-3) acids prevail among total w-3 acids. During frozen storage, polyunsaturated fatty acids, w-3 and Polyene Index (EPA + DHA ? C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that <em>L*</em> value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.</p>

scholarly journals Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage

RSC Advances ◽  
2020 ◽  
Vol 10 (35) ◽  
pp. 20827-20836
Author(s):  
Bin Zhang ◽  
Hong-bo Yan ◽  
Lai-Jin Su ◽  
Xiao-nan Chen
Keyword(s):  
Lipid Oxidation ◽  
Frozen Storage ◽  
Scomber Japonicus ◽  
Antioxidative Effects ◽  
The Stability ◽  
Kappa Carrageenan ◽  
Protein And Lipid Oxidation

The antioxidative effects of κ-carrageenan oligosaccharides (CO) on the stability of proteins and lipids in mackerel fillets were determined during frozen storage.

scholarly journals The effect of tomato pomace powder addition on the biscuit content of bioactive compounds and antioxidant activity during storage: دراسة تأثير إضافة مسحوق تفل البندورة في محتوى البسكويت من المركبات الفعالة حيوياً ونشاطها المضاد للأكسدة خلال التخزين

2021 ◽  
Vol 5 (4) ◽  
pp. 21-9
Author(s):  
Abdulwahab Ali Abohadra, Rawaa Houri Tlay Abdulwahab Ali Abohadra, Rawaa Houri Tlay
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Partial Replacement ◽  
Storage Process ◽  
Tomato Pomace ◽  
Sensory Acceptance ◽  
Hot Air ◽  
Powder Addition ◽  
Fresh Tomato ◽  
Matter Basis

This research was carried out at the laboratories of the Department of Food Sciences, Faculty of Agriculture, Damascus University, during 2019, where fresh tomato pomace was dried using hot air at a temperature of 40 °C for 24 hours to a moisture content of (14.15%), and then it was ground, and its content of phenols, flavonoids and antioxidant activity were studied. The content of tomato pomace powder of phenols was (248.04 mg gallic/100 g) and of flavonoids (35.94 mg quercetin/100 g) on dry matter basis, and the antioxidant activity was (54.01%). The effect of partial replacement of wheat flour with tomato pomace powder in three ratios (5%, 10% and 15%) on the biscuit contents of phenols, flavonoids and antioxidant activity was studied, along with the effect of storage for 6 months on the content of these compounds. It was observed that the addition of tomato pomace powder resulted in a significant increase (P ≥ 0.05) in the biscuit contents of phenols, flavonoids and the antioxidant activity by increasing the level of addition, The both of biscuits samples (5%) and (10%) showed best sensory acceptance compared to the other samples. Furthermore, the storage process for 6 months exhibited a significant decrease in phenols content and the antioxidant activity, while flavonoids content was not affected.

scholarly journals Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride

2019 ◽  
pp. 794 ◽  
Author(s):  
J.C. Barros
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Partial Replacement ◽  
Omega 3 ◽  
Chicken Nuggets ◽  
Salvia Hispanica ◽  
Sensory Acceptance ◽  
Chicken Skin ◽  
Salvia Hispanica L

Chicken nuggets were reformulated by substituting the chicken skin with chia flour and partially substituting the NaCl with CaCl2. Four treatments were processed: Control – 1.5 g/100 g NaCl, without the addition of chia flour; CaCl2 – 75% substitution of NaCl by CaCl2; Chia – 50% replacement of chicken skin by chia flour; Chia+CaCl2 – 75% replacement of NaCl by CaCl2 and 50% substitution of chicken skin by chia flour. The protein content increased with the incorporation of chia flour. Treatments CaCl2 and Chia+CaCl2 presented reduced sodium content. Chicken nuggets containing chia flour showed an increase of α-linolenic acid and can be labelled as “high omega-3 content”. Formulations Chia and Chia+CaCl2 presented lower sensory acceptance among the four formulations, but about 50% of consumers still considered them acceptable. Thus, the Chia+CaCl2 formulation could be recommended to consumers seeking healthier meat products, due to its high omega-3 and reduced sodium content.

scholarly journals Development and evaluation of chicken nuggets with partial replacement of meat and fat by pea fibre

2015 ◽  
Vol 18 (1) ◽  
pp. 62-69 ◽  
Author(s):  
Yana Jorge POLIZER ◽  
Daniel POMPEU ◽  
Merícia Harumi HIRANO ◽  
Maria Teresa de Alvarenga FREIRE ◽  
Marco Antonio TRINDADE
Keyword(s):  
Ph Value ◽  
Physicochemical Characteristics ◽  
Cooking Loss ◽  
Control Treatment ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Acceptance Test ◽  
Chicken Nuggets ◽  
Chicken Nugget ◽  
Sensory Acceptance

The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitution of the meat or fat by pea fibre. Three formulations were developed: Control (C) – commercial formulation, Fibre Less Meat (FLM) – reduction of 10% of meat and addition of 2% of pea fibre and Fibre Less Fat (FLF) – reduction of 10% of fat and addition of 2% pea fibre. The products were characterized for their pH value, instrumental colour, texture, cooking loss (frying), proximate composition, and sensory properties (acceptance test). The control treatment presented lower (p<0.05) pH values compared to FLM and FLF. The analysis of cooking loss showed no differences (p>0.05) amongst the treatments. The texture analysis showed no significant differences amongst the treatments for elasticity and cohesiveness, although the FLF batch was firmer than the others (p<0.05). Regarding the sensory acceptance test, the consumers detected no differences (p>0.05) amongst the three treatments for aroma, texture, flavour or overall acceptability. One can conclude that it is possible to partially replace meat and fat by pea fibre in chicken nuggets, without compromising most of the physicochemical characteristics and without altering the sensory acceptance.

scholarly journals Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour

2020 ◽  
Vol 57 (10) ◽  
pp. 3843-3851
Author(s):  
Alline Emannuele Chaves Ribeiro ◽  
Aryane Ribeiro Oliveira ◽  
Ana Caroline Mendes da Silva ◽  
Márcio Caliari ◽  
Manoel Soares Soares Júnior
Keyword(s):  
Wheat Flour ◽  
Partial Replacement ◽  
Physicochemical Quality ◽  
Sensory Acceptance
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