scholarly journals Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Iva Kučerová ◽  
Štěpán Marek ◽  
Jan Banout
Keyword(s):  
Physicochemical Characteristics ◽  
Fat Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Pigment Concentration ◽  
Dry Matter Content ◽  
Double Pass ◽  
Thin Layer Drying ◽  
Total Difference ◽  
Water Holding

A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola© (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L⁎  a⁎  b⁎ colour space and the effect of the different pretreatments on the overall combined colour (ΔE) was calculated. Significant differences (p<0.05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding capacity, crude fat content, and colour (L and b). Jerky from TMP pretreated meat had the highest scores for texture, colour, and taste. Generally, for both meats dried in both driers, TMH marinade was evaluated as the one with the highest total difference ΔE compared to meat dipped in TMP pretreatment, which had the lowest total difference ΔE.

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals EFFECT OF HONEY ADDITION ON RHEOLOGICAL PROPERTIES OF PROBIOTIC SOY YOGHURT

2013 ◽  
Vol 4 (9) ◽  
Author(s):  
Milka Stijepić ◽  
Jovana Glušac ◽  
Dragica Djurdjević- Milošević
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Milk Composition ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
3 Dimensional ◽  
Dimensional Network ◽  
Milk Protein Content ◽  
Water Holding

Yoghurt is a complex rheological system with 3-dimensional network of chains and clusters of casein micelles in which water is entrapped. The gel structure of set-style yoghurt is influenced by many factors that include milk composition, primary dry matter content, protein content and composition, heat treatment of milk. Protein content of milk has the greatest influence on the gel strength, viscosity and syneresis. The aim of this study was to investigate the effect of honey addition at different concentrations (0, 2, 4 and 6%)on rheological properties of fermented soymilk products manufactured by probiotics inoculum during 21 day of storage. Rheological analyses were studied by dynamic viscosity, syneresis and water holding capacity. The increase in the honey addition in milk increased viscosity and water holding capacity, while it decreased the syneresis of soy probiotic yoghurt over 21 day of storage.

scholarly journals RESEARCH OF THE QUALITATIVE COMPOSITION OF MILK OF COWS OF UKRAINIAN BROWN DAIRY BREED

2017 ◽  
Vol 53 ◽  
pp. 185-190
Author(s):  
Y. I. Sklyarenko ◽  
T. O. Chernyavska ◽  
L. V. Bondarchuk
Keyword(s):  
Quality Indicators ◽  
Milk Production ◽  
Dry Matter ◽  
Fat Content ◽  
Matter Content ◽  
Milk Quality ◽  
State Enterprise ◽  
Dry Matter Content ◽  
Qualitative Composition ◽  
Dairy Breed

The aim of the research – is to study the qualitative composition of milk of cows of Ukrainian brown dairy breed in terms of households and in the context of genealogical descent. Method. Research conducted under the conditions of the State Enterprise "Pilot Farm of the Institute of Agriculture of Northern East of NAAS» in Sumy region, Enterprize of Additional Liability “Mayak” in Trostyanetc region, State Enterprise "Pilot Farm Agricultural Firm “Nadiya” of the Institute of Agriculture of Northern East of NAAS» in Romny region. Milk production was assessed by monthly milking control with sampling of milk. Quality indicators measured in the laboratory of the former Sumy State Breeding Center on the equipment of Bentley. We investigated the percentage of fat, percentage of protein, including casein, percentage of dry matter, skimmed residue, contents of somatic cells. Biometric processing of results was carried out by the conventional method (Plohynskoho M.O., 1969), using software Statistica 6.0. The results of the research. Studies have been conducted on the content of fat, protein, casein, lactose and somatic cell count in cow milk. Established difference of qualitative composition of milk of cows depending on the households and on the genealogical origin of the animals. Analysis of our studies indicate that the level of quality indicators of milk production of animals of Ukrainian brown dairy breeds in different farms is significantly different. All the main indicators of quality prevailed in animals of Enterprize of Additional Liability “Mayak”. For the fat content of milk cows of Distinkshna line 159523 were dominated. They though not significantly, but dominated the animals of Eleganta 148551 and Laddi 125640 lines for 0.16% and 0.19% respectively. The substantial significant difference of the content of lactose in the milk of cows of different lines is not set. Animals of Distinkshna line 159523 significantly superior cows of Eleganta 148551 and Laddi 125640 lines for the protein, for 0,24% (P < 0,05) and 0,32% (P < 0,05) respectively. For the casein content they were significantly superior then Laddi 125640 line cows – on 0,24% (P < 0,05). For the dry matter content and skimmed milk residue animals of Distinkshna line 159523 also have the advantage. Conclusions. As a result of studies found that the level of quality indicators of milk production in animals of Ukrainian brown dairy breed in different farms is significantly different. So fat content in milk varies 3,43–3,98%; protein content – 3,10–3,55%; casein content – 2,83–3,31%; dry matter content – 12,4–13,1%, fat-free dry milk residue – 8,95–9,13%. The dependence of milk quality indicators based on linear descent. For the main indices are preferred animals of Distinkshna line 159523.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

Physicochemical Characteristics and Water-holding Capacity of Bamboo Shoot Peel Extracts

2019 ◽  
Vol 24 (3) ◽  
pp. 153-164
Author(s):  
Eui-seon Jeong ◽  
Ki Hoon Lee ◽  
Jin seok Kim ◽  
Young Su Park ◽  
Se Hwan Kwon ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Water Holding

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

10.5219/1658 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1039-1048
Author(s):  
Frederick Adzitey ◽  
Joseph Yaro ◽  
Joseph Kudadam Korese ◽  
Mohammad Halim Jeinie ◽  
Nurul Huda
Keyword(s):  
Mineral Composition ◽  
Pearl Millet ◽  
Peroxide Value ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Production Costs ◽  
Calcium Magnesium ◽  
Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

scholarly journals Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Kartika Yaning Alifia ◽  
Teysar Adi Sarjana ◽  
Rina Muryani
Keyword(s):  
Water Content ◽  
Meat Quality ◽  
Fat Content ◽  
Dry Season ◽  
Water Holding Capacity ◽  
Stress Index ◽  
Broiler Meat ◽  
White Striping ◽  
Broiler Meat Quality ◽  
Water Holding

Penelitian ini bertujuan untuk mengkaji perubahan kualitas daging ayam broiler akibat peningkatan mikroklimatik amonia pada zona penempatan ayam dan panjang kandang di musim kemarau. Materi yang digunakan yaitu 600 ekor DOC broiler unsexed. Parameter yang diamati adalah kualitas daging ayam yang meliputi pH, Water Holding Capacity (WHC), kadar air, kadar lemak, kadar protein dan ukuran white striping. Parameter makroklimat, mikroklimat, mikroklimatik amonia dan Heat Stres Index (HSI) pada setiap zona juga diamati sebagai gambaran kondisi penelitian. Hasil penelitian menunjukkan bahwa zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimplikasi terhadap perubahan mikroklimat dan peningkatan mikroklimatik amonia. Hasil penelitian juga menunjukkan terdapat interaksi antara zona penempatan ayam dan panjang kandang. Nilai pH dada dan kadar air paha yang ditempatkan pada zona penempatan lebih jauh dari inlet signifikan lebih rendah. Nilai pH paha dan kadar air dada tidak mengalami perubahan signifikan akibat zona penempatan lebih jauh dari inlet dan kandang dengan panjang 60 m namun signifikan lebih rendah pada penempatan ayam zona 4 dan kandang 120 m. Sebaliknya, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan pada kandang 60 m. Kandang dengan panjang 120 m signifikan memiliki WHC dan kadar lemak dada lebih rendah. Disimpulkan dari penelitian ini, zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimpilkasi pada peningkatan mikroklimatik amonia sehingga dapat menurunkan kualitas fisik dan kimiawi daging ayam broiler.Changes in Broiler Meat Quality due to Increased Microclimatic Ammonia in Chicken Placement Zone and House Length Differences in the Dry Season Abstract The aim of this research is to examine changes in broiler meat quality due to placement zone and length of farm in the dry season. Six hundred DOC broilers unsexed were used in this research. The parameters were meat quality, i.e. pH, Water Holding Capacity (WHC), water content, fat content, protein content, and size of white striping. The parameters of macroclimate, microclimate, microclimatic ammonia, and Heat Stress Index (HSI) in each zone were also observed. As found in the research, the farther zone from the inlet and the longest house, the higher microclimatic ammonia. The results showed that there was interaction between chicken placement zone and house length differences. The chicken placement zone farther from the inlet had significantly lower breast pH and thigh water content. No significant changes on thigh pH value and breast water content upon the placement zone farther from the inlet and house of 60 m length, but significantly lower in the chicken placement of zone 4 and the house with 120 m of length. Whereas the width dimensions of white striping were significantly greater in the placement zones of chickens farther from the inlet with 60 m of house length. The 120 m house length was significantly having a lower WHC and fat content on breast meat. As conclusion, chicken placement in farther zone from inlet and longer house had implications on the increase of microclimatic ammonia, which led to decrease the physical and chemical broiler chicken meat quality. 

475. Studies on variations in the solids-not-fat content of milk: V. Variations due to winter feeding practice

1952 ◽  
Vol 19 (2) ◽  
pp. 169-178 ◽  
Author(s):  
G. L. Bailey
Keyword(s):  
Milk Yield ◽  
Dietary Fat ◽  
Milk Fat ◽  
Dry Matter ◽  
Fat Content ◽  
Matter Content ◽  
Dry Matter Intake ◽  
Feeding Practice ◽  
Dry Matter Content ◽  
Fat Percentage

During the twelve years from 1935 to 1946 the type of foods given to sixty-one Dairy Shorthorn first calvers during the months of February and March changed so that the dry-matter intake of the cows rose and the dietary fat fell, but there was little change in the Protein and Starch equivalent they received.Milk yield varied directly with the amount of fat and starch equivalent in the diet and inversely with the dry matter.The solids-not-fat percentage of milk varied directly with the amount of starch equivalent, and inversely with the dry matter content, of the diet.The milk-fat percentage was not influenced by the foods given.It was shown that the fall in the level of solids-not-fat in the milk was largely due to the increase in the dry matter intake of the cows.

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