scholarly journals Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Eduardo Esteves ◽  
Jaime Aníbal
Keyword(s):  
Iberian Peninsula ◽  
Food Product ◽  
Food Products ◽  
Raw Material ◽  
Traditional Food ◽  
Fresh Fish ◽  
Thunnus Obesus ◽  
The Stability ◽  
South Portugal ◽  
Traditional Processing

AbstractThere is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.). Historically, the development of (traditional) processing techniques allowed for the preservation of excess quantities of fresh fish for storage or transport. Those technologies are not well documented and are being lost with the trend to urbanization and consumption of convenience, ready-to-eat food. In the so-called developed world, there is still a considerable demand for traditionally processed (sea)food products, wherein the raw material and the final product are of high value. Muxama or mojama is a traditional, highly valued food product prepared from dry-cured tuna loins that is a delicatessen in the southern Iberian Peninsula: Algarve (Portugal) and Andalucía, Murcia, Alicante, and Valencia (Spain). The tuna (mostly Thunnus obesus and T. albacares) loins are salted and dried following a typically artisanal process that incorporates empirical knowledge passed down numerous generations since at least the tenth century Common Era (Aníbal J and Esteves E, Muxama and estupeta: traditional food products obtained from tuna loins in South Portugal and Spain, Traditional food products 2016, Lindkvist KB et.al, Can Geogr-Géogr Can 52:105–20,2008, Gallart-Jornet L et.al, La salazón de pescado, una tradición en la dieta mediterránea [The salting of fish, a tradition in the Mediterranean diet] 2005.). The production process changed little over the years but is different among locations, even supporting distinct certifications. The stability of muxama derives from the reduced water activity. Furthermore, the drying method has secondary effects on flavor, color, and nutritional value of the product. In southern Portugal and Spain, muxama is the prime food product obtained from tuna at the end of the traditional quartering of tunas, named ronqueamento in Portugal or ronqueo in Spain. Other food products obtained from tuna include Estupeta, Mormos, Rabinhos, Faceiras and Orelhas, Ventresca, Tarantela and Sangacho, Espinheta, Tripa, Bucho, and Ovas. These products result from employing different manufacturing procedures and processes. In this paper, we tentatively describe the main features of the processing stages and traditional food products obtained from tuna produced in the southern Iberian Peninsula (Portugal and Spain) and discuss the interactions of knowledge systems and transmission of traditional knowledge regarding its production.

scholarly journals Використання напівфабрикатів гарбуза для збагачення хліба пшеничного

2018 ◽  
pp. 76-79
Author(s):  
О. В. Бараболя ◽  
О. В. Калашник ◽  
С. Е. Мороз ◽  
Г. П. Жемела ◽  
О. П. Юдічева ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Wheat Bread ◽  
Daily Consumption ◽  
Natural Form ◽  
Macro And Micronutrients

Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування. Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally important for a person macro- and micronutrients at the expense of valuable high-yielding crop – pumpkin. Although in Ukraine the volume of cultivation and use is rather low, pumpkins have been and remain favorite vegetable crop of many Ukrainians. Pumpkin using varies from the pharmaceutical to the food industry. In food industry pumpkin can be used in the natural form as well as in the form of semi-products. The advantage is given to a variety of semi-finished products which are better stored, transported and  used. So, study of semi-finished products quality as a raw material for the enrichment of bread with important macro- and micronutrients in order to obtain functional products is important and urgent. One of the priorities of the modern bakery is output of products which are characterized by improved consumer characteristics. To accomplish this task, it is necessary to maximally involve local raw materials of vegetable origin in the economic circulation as well as to develop the optimal methods of their processing in order to obtain biologically valuable semi-finished products. This will be an impuls for the production of functional food products.  Daily consumption of bread gives us every reason to consider it to be a food product of high priority. In view of this, the article has attempted to supplement the wheat bread formula to provide it with substantially new consumer characteristics that would meet modern nutritional requirements.

scholarly journals FEATURES OF CORN CONSUMPTION IN THE FOOD PRODUCTION INDUSTRY

2019 ◽  
Vol 19 (1) ◽  
pp. 28-36
Author(s):  
O. SHAPOVALENKO ◽  
L. KUSTOV
Keyword(s):  
Food Production ◽  
Sweet Corn ◽  
Food Products ◽  
Corn Germ ◽  
Raw Material ◽  
Traditional Food ◽  
Breakfast Cereals ◽  
Dent Corn ◽  
Food And Feed ◽  
Cereal Bars

This paper presents the features of corn as raw material for groat industry. Corn is used in many segments of the food andprocessing industry. corn is processed for traditional food products — groats, flakes, flour, extruded foods, and other corn byproductsare widely used for the production of dry breakfast cereals, snacks, cereal bars. In terms of using of the advanced processingtechnologies, the industry produces starch, gluten, and germs. Corn germ is used to produce the high-value vegetable oil, aswell as starch — for both food and non-food purposes. More than half (65%) of corn is used for feed purposes, 25% –technical purposes,and nearly 20% – for various types of food production. corn is processed for traditional food products — groats, flakes, flour,extruded foods, and other corn by-products are widely used for the production of dry breakfast cereals, snacks, cereal bars. For thecolour, corn is divided into white and yellow types. According to the literature data analysis, yellow corn is more used in China,Argentina, Brazil, while white corn — in some countries of Asia, Latin America, and the Balkan countries. Depending on itsmorphological features, the corn kernelis divided into various groups, species and subspecies.In Ukraine corn kernel is classified into 8 types, with separately defined limitations on the content of the major crop in thebatch, grains of other type, etc. Corn of І-VІІІ types with the quality indicators specified in the standard, for the production of foodproducts. Flint and dent corn types are the most applied grain varieties in the industry, they are widely used in the production segmentof food and feed products. Sweet corn is widely used as a vegetable crop in the food canning, food concentrates, starch andbrewing industries due to its flavor properties. Popped corn is not only the most convenient raw material for the production of popcorn,but it also can be used as the raw material for the production of corn curls and dry breakfast cereals By analyzing the weightfraction of fat in kernels of different corn varieties we can note that the lowest number of fat is typical for popped corn (4.0%) andthe largest – for sweet corn (9.1%); dent and flint corn have the same total fat number (4.5-4.9%).Test weight of corn types – poppedcorn ranges within 712-826 g/l, dent corn - 875-893 g/l, and flint corn - 768-786 g/l. The weight of 1000 kernels of corn dependingon the varieties changes within 150-600 g.

scholarly journals POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

2020 ◽  
Vol 39 (1) ◽  
pp. 35
Author(s):  
Rindengan Barlina ◽  
Suzanne Liwu ◽  
Engelbert Manaroinsong
Keyword(s):  
Main Product ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Edible Films ◽  
Raw Material ◽  
Added Value ◽  
Palm Wine ◽  
Palm Sugar ◽  
Processing Product

<p>The area of palm sugar plantations in Indonesia is estimated at 61,924 ha, which is spread over 26 provinces. The area of palm sugar plants increased by an average of 2.0% per year with a production growth rate of 1.9% per year. Generally, the main product expected is the neera (which is tapped from spadix). In its development, other parts of the sugar palm plant began to be glimpsed, because it has an impact on increasing the added value of commodities. This paper aims to express the potential of palm sugar as a source of raw materials for processing various products, especially food products. Like just a coconut plant, the sugar palm plant can also be dubbed the tree of life because all parts can be utilized. Neera as the main product, whose production can reach 8-22 liters/tree/day is the raw material for processing sugar. Besides that it can be processed into palm wine and soft drinks. Palm stems (pith parts) can be processed into starch and production can reach 60-70 kg / tree. Sugar palm starch can substitute flour in the processing of biscuits, MP-ASI, noodles and as raw material for edible films. Whereas the fruit can be processed into the kolang kaling and can be further processed into various products. Food product processing technology from palm sugar is available, so it is expected to increase the variety of food products, while improving consumer health and farmers’ incomes.</p><p>Keywords: Sugar palm, potential, processing, product</p><p> </p><p><strong>Abstrak</strong></p><p>Luas areal tanaman aren di Indonesia diperkirakan 61.924 ha yang tersebar pada 26 propinsi. Areal tanaman aren bertambah rata-rata 2,0% dengan laju pertumbuhan produksi 1,9% per tahun. Produk utama yang diharapkan dari aren adalah nira yang disadap dari mayang. Dalam perkembangannya, bagian-bagian lain dari tanaman aren mulai dilirik, karena juga memiliki nilai tambah. Naskah ini mengemukakan potensi tanaman aren sebagai sumber bahan baku berbagai produk, terutama pangan. Seperti halnya kelapa, tanaman aren juga dapat dijuluki sebagai tanaman serbaguna karena semua bagian tanaman dapat dimanfaatkan. Nira sebagai produk utama aren memiliki produktivitas antara 8-22 liter/pohon/hari dan merupakan bahan baku gula cetak, gula cair, dan gula semut. Selain itu, nira aren dapat diolah menjadi palm wine dan minuman ringan. Batang aren (bagian empulur) dapat diolah menjadi pati dengan produktivitas 60-70 kg/pohon. Pati aren dapat mensubstitusi tepung terigu dalam pembuatan biskuit, makanan pelengkap air susu ibu, mie, dan bahan baku edible film. Buah aren umumnya diolah menjadi kolang kaling dan dapat diproses lebih lanjut menjadi berbagai produk. Teknologi pengolahan produk pangan dari aren telah tersedia, yang diharapkan dapat menambah keragaman produk pangan, sekaligus meningkatkan kesehatan konsumen dan pendapatan petani.</p><p>Kata kunci: Aren, potensi, pengolahan, produk</p>

Penyuluhan Sistem Keamanan Pangan Dalam Produksi Keripik Tempe Di Desa Parerejo Kabupaten Jawa Timur

2019 ◽  
Vol 3 (1) ◽  
pp. 104
Author(s):  
Fesdila Putri Nurani ◽  
Ely Kurniati
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Production Process ◽  
Food Product ◽  
Raw Material ◽  
Traditional Food ◽  
The Real ◽  
Quality Of Food ◽  
Physical Hazard

Food Safety sistem is a method that commonly use to guarantee the quality of food product in order to avoid hazard which can causing harm to the consumer. One of the well-known traditional food, Tempe, which is made from fermented soybean, has consumed by most of people in Indonesia. Tempe has a short shelf life. The aim of processing Tempe are to make the shelf life longer and also to diversify product of Tempe. One of the most popular product of Tempe is Tempe cracker. Parerejo village is well-known as one of the Tempe and Tempe cracker production base in East Java. Unfortunately, its production has not yet applied Food Safety Sistem. Some actions were needed in order to improve the knowledge of the Tempe and Tempe cracker producers about Food Safety Sistem. Firstly, questionnaires were distributed to the Tempe and Tempe Cracker producers in Parerejo village to determine the level of community understanding about Food Safety Sistem. After distributing the questionnaires, the next action was presenting of the definition, the aspects and the importance of implementation Food Safety Sistem in the production process of Tempe and Tempe cracker. Questionnaires showed that most of the producers of Tempe and Tempe crackers in Parerejo village realizes the importance of implementation Food Safety Sistem. In other hand, Food Safety Sistem has some obstacles to fully apply in the production process. The biggest challenge is the production facilities. Improving sanitation sistems such as sanitation of workers and equipment is one of the real efforts that can be done to improve the production sistem. Sortation of raw material also an effort to avoid physical hazard that can causing harm of the product. At least, awareness of the community about Food Safety Sistem have improved and committed to do some correction in order to avoid the hazard in production process.

scholarly journals The Relationship of Consumer Perception of Muslim Students on Label Food Products Packaging with Their Purchase Decision Making

2018 ◽  
pp. 258
Author(s):  
Yulia Rahmawati ◽  
Muktiarni Muktiarni
Keyword(s):  
Decision Making ◽  
Public Perception ◽  
Food Product ◽  
Food Products ◽  
Raw Material ◽  
Purchase Decision ◽  
Study Program ◽  
Food Ingredients ◽  
Label Information ◽  
Relationship Of

This research is motivated by the problems of food technology that has been growing rapidly at today, including the use of ingredients, which is the vital thing to be considered in its preparation. For Muslim community, the problem that arises is the number of food ingredients, both the main raw material and the additive material, which are difficult to trace their origin, whether they are from halal sources or not.  There is also a public perception concerning the clarity or label of halal food products purchased. It would impact the decision purchase of food product. This study used a case method using questionnaire for Moslem students in UPI Department of Culinary Study Program. Correlational analysis was done to find the correlation of conception on label food with purchase decision making. The result shows that there is  a sifnificant correlation between both respondents or consumers’ conception on label information of food ingredients and their purchase decision making. This is evident in the correlation which indicates the presence of a significant relation (r=0,546). It could be recomended that in any attempt to produce food, especially in Indonesia, food ingredients in terms of being halal and hygienic should be highly considered; therefore the producers should have a halal certificate of the authorities, which in this case Board of Indonesian Muslim Scholars (MUI).

scholarly journals THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY

2021 ◽  
Vol 17 (1) ◽  
pp. 12
Author(s):  
Winiati P. Rahayu ◽  
Irma Septiani
Keyword(s):  
Food Security ◽  
Product Development ◽  
Food Product ◽  
Food Products ◽  
Local Area ◽  
Raw Material ◽  
Human Populations ◽  
Continuous Increase ◽  
Food Product Development ◽  
Indigenous Foods

Food insecurity is remaining an unsolved problem since the continuous increase in human populations demands an increased supply of food. The objective of this paper was to present Indonesian indigenous food product development as an answer to the food security problem. It could be conducted by presenting the potentials of indigenous foods, creating advances in food technology, and arranging strategies that needed to develop indigenous food products, particularly as a food technologist. The suggested strategies were: choosing the raw material that is abundantly available in the local area, assessing its superiorities, doing a feasibility study, enhancing the food product’s safety and quality by applying good manufacturing practices and using environmentally friendly packaging, and promoting the products through modern channels such as the supermarket. This would allow nutritious and safe indigenous food products to become competitive and widely impacting food products that can bring food security into a reality.

scholarly journals Development of pasty food products based on muscle tissues of giant grenadier and horse mackerel

Trudy VNIRO ◽  
2020 ◽  
Vol 179 ◽  
pp. 164-186
Author(s):  
T. A. Ignatova ◽  
T. V. Rodina ◽  
N. G. Strokova ◽  
N. V. Semikova
Keyword(s):  
Cardiovascular Diseases ◽  
Functional Food ◽  
Food Product ◽  
Food Products ◽  
Raw Material ◽  
Food Ingredients ◽  
Regulatory Documents ◽  
Muscle Tissues ◽  
Minced Meat ◽  
Selection Of

Malnutrition problems are acute in all countries and are common to all socio-economic groups. Improper nutrition is the cause of cardiovascular diseases, diabetes, gout, osteoporosis, obesity and other non-infectious (nutritional) diseases. Aquatic bioresources, especially underutilized fishing objects, are sources of a number of irreplaceable nutrients, which makes them useful for creating functional and specialized foods. So stuffing on the basis of muscle tissue makrouruz and mackerel is a promising raw material for the production of pasty food products. Based on regulatory documents and methodological recommendations in the field of specialized, functional and therapeutic nutrition, a scientifically-based selection of functional food ingredients was carried out to create a pasty food product — pate. As a result of the simulation, seven formulations of pâtés were developed on the basis of the minced meat of makruirs and scad. Developed pates for a number of indicators correspond to the products recommended as therapeutic nutrition in hospitals.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

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