Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor

2021 ◽  
Author(s):  
Yang Qin ◽  
Zhi‐Ping Deng ◽  
You‐Gui Yu
Keyword(s):  
Pork Fat

scholarly journals Fermented pork fat (Sa-um) and lifestyle risk factors as potential indicators for type 2 diabetes among the Mizo population, Northeast India

2021 ◽  
Vol 40 (1) ◽  
Author(s):  
Freda Lalrohlui ◽  
Souvik Ghatak ◽  
John Zohmingthanga ◽  
Vanlal Hruaii ◽  
Nachimuthu Senthil Kumar
Keyword(s):  
Diabetes Mellitus ◽  
Risk Factors ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Cox Regression ◽  
Control Group ◽  
Diabetic Patients ◽  
Lifestyle Habits ◽  
Pork Fat

AbstractOver the last few decades, Mizoram has shown an increase in cases of type 2 diabetes mellitus; however, no in-depth scientific records are available to understand the occurrence of the disease. In this study, 500 patients and 500 healthy controls were recruited to understand the possible influence of their dietary and lifestyle habits in relation with type 2 diabetes mellitus. A multivariate analysis using Cox regression was carried out to find the influence of dietary and lifestyle factors, and an unpaired t test was performed to find the difference in the levels of biochemical tests. Out of 500 diabetic patients, 261 (52.3%) were males and 239 (47.7%) were females, and among the control group, 238 (47.7%) were males and 262 (52.3%) were females. Fermented pork fat, Sa-um (odds ratio (OR) 18.98), was observed to be a potential risk factor along with tuibur (OR 0.1243) for both males and females. Creatinine level was found to be differentially regulated between the male and female diabetic patients. This is the first report of fermented pork fat and tobacco (in a water form) to be the risk factors for diabetes. The unique traditional foods like Sa-um and local lifestyle habits like tuibur of the Mizo population may trigger the risk for the prevalence of the disease, and this may serve as a model to study other populations with similar traditional practices.

scholarly journals Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1460
Author(s):  
Jiaxin Chen ◽  
Jinhai Zhao ◽  
Xin Li ◽  
Qian Liu ◽  
Baohua Kong
Keyword(s):  
Hierarchical Cluster ◽  
Konjac Glucomannan ◽  
Sensory Characteristics ◽  
Partial Replacement ◽  
Replacement Level ◽  
Fat Substitute ◽  
Composite Gel ◽  
Pork Fat ◽  
Dry Sausages

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

Meat Science ◽  
2013 ◽  
Vol 93 (3) ◽  
pp. 652-658 ◽  
Author(s):  
Yun-Sang Choi ◽  
Kwaon-Sik Park ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sunflower Seed ◽  
Quality Characteristics ◽  
Seed Oils ◽  
Reduced Fat ◽  
Pork Fat

Fluctuation and criteria of porcine fat firmness

2006 ◽  
Vol 82 (6) ◽  
pp. 929-935 ◽  
Author(s):  
T. Nishioka ◽  
M. Irie
Keyword(s):  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Whole Body ◽  
Fat Quality ◽  
Commercial Market ◽  
Pork Fat ◽  
Curvilinear Relationships ◽  
Perirenal Fat

AbstractFat quality, in particular, firmness is a main contributor to meat appearance, shelf life, taste, and human health. The current study was conducted to examine the fluctuation and criteria of porcine fat firmness. Several physiochemical methods were performed on 237 porcine perirenal fat samples that were obtained randomly from a commercial market. The relationship between perirenal fat and the middle subcutaneous fat layer was investigated to predict carcass fat quality. Each physiochemical property of the perirenal fat showed considerable variation as a 40-fold difference in firmness was observed between the most extreme samples. Differences between these extremes were 19°C in melting point, 0·0043 for refractive index, and 18 g per 100 g fatty acid methyl esters for saturated fatty acids (SFA) concentration. Strong curvilinear relationships were found between Instron and sensory firmness scores (R=0·90–0·96, no.=24). On the basis of these relationships, classification of the perirenal fats obtained from the commercial market was defined. Fats possessing firmness values of less than 7 N have undesirable fat quality, whereas fat samples with values greater than 16 N were not popular in the market. From these data, we conclude that fats of 7–16 N in firmness value were preferred by consumers. Firmness values of perirenal fat samples correlated significantly with the stearic acid (C18:0) and SFA concentrations of samples of the middle subcutaneous fat layer (r=0·68, 0·57, P<0·01). These results indicate that there are wide fluctuations in the porcine fat quality, and that fats ranging in Instron firmness values between 7 and 16 N are most acceptable to consumers. And, subcutaneous fat may prove to be a valuable indicator of whole body pork fat quality.

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Meat Science ◽  
2018 ◽  
Vol 145 ◽  
pp. 352-362 ◽  
Author(s):  
Taylor L. Wolfer ◽  
Nuria C. Acevedo ◽  
Kenneth J. Prusa ◽  
Joseph G. Sebranek ◽  
Rodrigo Tarté
Keyword(s):  
Soybean Oil ◽  
Rice Bran ◽  
Rice Bran Wax ◽  
Pork Fat

scholarly journals Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1187 ◽  
Author(s):  
Rahul Permal ◽  
Wee Leong Chang ◽  
Tony Chen ◽  
Brent Seale ◽  
Nazimah Hamid ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Spray Drying ◽  
Flow Rate ◽  
Butylated Hydroxytoluene ◽  
Whey Protein Concentrate ◽  
Feed Flow Rate ◽  
Food Preservative ◽  
Pork Fat ◽  
Tbars Assay ◽  
Cold Pressed

Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were optimised. The highest AWW powder yield was 49%, and was obtained using 5% whey protein concentrate (WPC), with a feed flow rate of 5.8 g/min and an inlet drying temperature of 160 °C. The liquid chromatography mass spectrophotometry (LC-MS) analysis showed that AWW encapsulated with WPC had the highest retention of α-tocopherol (181.6 mg/kg powder). AWW with 5% WPC was tested as a preservative in pork fat cooked at 180 °C for 15 min. Thiobarbaturic acid reactive substances (TBARS) assay showed that the effectiveness of AWW powder was comparable to commercial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and sodium erythorbate (E316).

Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications

2019 ◽  
Vol 100 (1) ◽  
pp. 410-420 ◽  
Author(s):  
Manoela A Pires ◽  
Isabela Rodrigues ◽  
Julliane C Barros ◽  
Gabriela Carnauba ◽  
Francisco AL Carvalho ◽  
...  
Keyword(s):  
Partial Replacement ◽  
Echium Oil ◽  
Pork Fat

scholarly journals Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast India

AMB Express ◽  
2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Surajit De Mandal ◽  
Sambanduram Samarjit Singh ◽  
Rajendra Bose Muthukumaran ◽  
Kawl Thanzami ◽  
Vinod Kumar ◽  
...  
Keyword(s):  
Northeast India ◽  
Metagenomic Analysis ◽  
Pork Fat ◽  
Functional Profiles
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