Utilization of applesauce in a low-fat bologna-type product Empleo del pure de manzana en la elaboración de productos del tipo mortadela

2000 ◽  
Vol 6 (5) ◽  
pp. 379-386 ◽  
Author(s):  
A. Sánchez-Escalante ◽  
G. Torrescano ◽  
J.P. Camou ◽  
M.N. Ballesteros ◽  
N.F. González-Méndez
Keyword(s):  
Thermal Processing ◽  
Control Sample ◽  
Meat Products ◽  
Malus Pumila ◽  
Turkey Meat ◽  
Overall Acceptability ◽  
Fat Reduction ◽  
Texture Parameters ◽  
Golden Delicious ◽  
L Value

Apples ( Malus pumila ) such as Anna and Dorsett Golden are varieties with limited fresh commercial usage due to their small size, high acidity and scarce red pigmentation. However, they can be pro cessed to make applesauce that can be used as an ingredient in the elaboration of meat products. A bologna-type product was produced replacing fat with 15% applesauce ( Anna, Dorsett Golden and Golden Delicious varieties) to evaluate chemical, physical and sensory properties. Mechanically deboned turkey meat and pork shoulder was used. Ten and twenty percent of backfat and regular fat were added to products with applesauce and the control sample, respectively. Addition of applesauce to the formulation had no effect on cook yield after thermal processing, which was 96%. A 25% fat reduction was accomplished in the finished product with respect to the control. Moisture increased from 56% in the control to 63% in bologna sausage with applesauce. There were no effects on texture parameters and there was a lowering effect ( p < 0.05) in L value for lightness by applesauce addition. Bologna sausage with Golden Delicious apple sauce was the sweetest as evaluated by panelists. In overall acceptability for all bologna sausages, scores ranged between acceptable and good. It is advis able to use applesauce as an ingredient in emulsion-type products like bologna sausages to replace fat and still produce an acceptable product.

Low-temperature thermal processing and changes in color characteristics of turkey meat products

2020 ◽  
pp. 32-35
Author(s):  
V.V. Nasonova ◽  
◽  
E.K. Tunieva ◽  
A.A. Motovilina ◽  
E.V. Mileenkova ◽  
...  
Keyword(s):  
Low Temperature ◽  
Thermal Processing ◽  
Meat Products ◽  
Turkey Meat ◽  
Color Characteristics

scholarly journals Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Hannan Lashkari ◽  
Majid Halabinejad ◽  
Alireza Rafati ◽  
Ameneh Namdar
Keyword(s):  
Essential Oil ◽  
Control Sample ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Life Extension ◽  
High Concentration ◽  
Zataria Multiflora ◽  
Psychrotrophic Bacteria ◽  
Overall Acceptability ◽  
Meat Samples

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.

scholarly journals Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles

2022 ◽  
Vol 6 (4) ◽  
pp. 343-353
Author(s):  
I. E. Gorlov ◽  
S. E. Bozhkova ◽  
A. R. Nichiporova ◽  
Y. D. Danilov ◽  
M. I. Slozhenkina ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Age Groups ◽  
Control Sample ◽  
Meat Products ◽  
Food Products ◽  
Food Ingredients ◽  
Turkey Meat ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Whole Muscle

Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of products with nutrients that contribute to the maintenance of normal life of the consumer. The use of new food ingredients contributes to the actual task set by the State policy in the field of healthy eating — expanding the range of enriched and functional food products. The work is devoted to the study of baked whole-muscle products using turkey meat and vegetable dressing as sources of high protein content, which solves the problem of deficiency of this component in the diet. A recipe for brine with the addition of the food additive “Glimalask”, which has a complex effect on the products under study, has been presented. The evaluation of quality indicators of finished products has been carried out, the article presents the results of a comparative analysis of baked whole-muscle turkey meat products, calculations of the product cost price. The comparative analysis has shown that, in comparison with the control sample, the baked whole-muscle products from turkey meat with vegetative dressing have improved physical and chemical properties, outstanding organoleptic characteristics, the yield of the product increases by 9.0–12.0%, depending on the formulation. Differences in the dynamics of microbial growth in the experimental and control samples were insignificant, the vegetable dressing helps to slow the growth of microorganisms on the surface of the product. The presented baked whole-muscle turkey meat products using optimized brine and vegetable sprinkles of chickpeas, sesame and paprika are recommended to a wide range of consumers of different age groups.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

scholarly journals Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

2017 ◽  
Vol 21 (1) ◽  
pp. 61-68 ◽  
Author(s):  
Gibson. L. Arueya ◽  
Bamidele. S. Owosen ◽  
Kazeem. K. Olatoye
Keyword(s):  
Vegetable Protein ◽  
Control Sample ◽  
Lima Bean ◽  
Essential Amino Acids ◽  
Phaseolus Lunatus ◽  
Optimization Approach ◽  
Bean Seed ◽  
Overall Acceptability ◽  
Extrusion Processing ◽  
Feed Moisture

AbstractAs part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

scholarly journals Immunoreactivity of Lupine and Soybean Allergens in Foods as Affected by Thermal Processing

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 254 ◽  
Author(s):  
Caterina Villa ◽  
Mónica B. M. V. Moura ◽  
Joana Costa ◽  
Isabel Mafra
Keyword(s):  
Trypsin Inhibitor ◽  
Thermal Processing ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Meat Products ◽  
Soybean Trypsin Inhibitor ◽  
Thermal Treatments ◽  
Food Matrix ◽  
Soybean Proteins ◽  
Sds Page

Lupine and soybean are important technological aids for the food industry. However, they are also capable of inducing severe allergic reactions in food-sensitized/allergic individuals. In this context, this work intended to study the combined effects of thermal processing and food matrix on the immunoreactivity of lupine and soybean proteins used as ingredients in bakery and meat products, respectively. For this purpose, the effects of baking, mild oven cooking, and autoclaving on the protein profiles were evaluated, using model mixtures simulating the production of lupine-containing breads and soybean-containing cooked hams/sausages, by native- and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and immunoblotting using specific antibodies. The results showed that lupine gamma-conglutin immunoreactivity was slightly decreased in wheat flour mixtures compared to rice, but it was more pronounced in baked products. In meat mixtures, substantial protein fragmentation was noted after autoclaving, with decreased immunoreactivity of soybean trypsin inhibitor. The analysis of 22 commercial products enabled the identification of lupine gamma-conglutin in four bakery samples and soybean trypsin-inhibitor in five sausages, and further differentiated autoclaved from other milder thermally treated products. Generally, the immunoreactivity of target proteins was reduced by all the tested thermal treatments, though at a higher extent after autoclaving, being slightly altered by the food matrix.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Effect of adding essential oils of caraway and rosemary on volatile aroma compounds derived from stored vacuum packaged minced turkey meat

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Magdalena Michalczyk ◽  
Paweł Satora ◽  
Joanna Banaś ◽  
Grzegorz Fiutak
Keyword(s):  
Beneficial Effect ◽  
Essential Oils ◽  
Solid Phase ◽  
Control Sample ◽  
Acid Value ◽  
Fat Oxidation ◽  
Viable Count ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Viable Count ◽  
Turkey Meat

AbstractChanges in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat oxidation (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding oils was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the oils in reducing the levels of fat oxidation indicators, including peroxide. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.

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