Effect of Parboiling on Different Physicochemical and Cooking Properties of Rice

A total of 130 barrows and 113 gilts were slaughtered over a range of liveweights from 65.6 to 143.9 kg. These animals were randomly assigned to six different liveweight groups (group 1, less than 79.5 kg; group 2, 79.5 through 93.1 kg; group 3, 93.2 through 106.7 kg; group 4, 106.8 through 120.4 kg; group 5, 120.5 through 134.0 kg; and group 6, 134.1 kg and over) and utilized to evaluate the effects of slaughter weight and sex on palatability and cooking properties. The composite results indicated that the slaughter weight of both barrows and gilts can, from a practical standpoint, be increased to take advantage of potential economic advantages without meaningfully altering cooking losses or palatability attributes. Key words: Pork, slaughter weight, sex, palatability, cooking losses

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Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽

10.3390/foods10040844 ◽

2021 ◽

Vol 10 (4) ◽

pp. 844

Author(s):

Jun-Jie Xing ◽

Dong-Hui Jiang ◽

Zhen Yang ◽

Xiao-Na Guo ◽

Ke-Xue Zhu

Keyword(s):

Shelf Life ◽

Microbial Growth ◽

Treatment Time ◽

Positive Influence ◽

Quality Characteristics ◽

Plate Count ◽

Cooking Properties ◽

Total Plate Count ◽

Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.55.2725 ◽

1991 ◽

Vol 55 (11) ◽

pp. 2725-2731 ◽

Cited By ~ 14

Author(s):

Michiko WATANABE ◽

Eiko ARAI ◽

Kazuo HONMA ◽

Shinya FUKE

Keyword(s):

Enzymatic Treatment ◽

Rice Grains ◽

Cooking Properties

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Regression relationships for the soaking and cooking properties of two cowpea varieties

Journal of Food Engineering ◽

10.1016/s0260-8774(98)00034-x ◽

1998 ◽

Vol 37 (3) ◽

pp. 331-344 ◽

Cited By ~ 24

Author(s):

K.A. Taiwo ◽

C.T. Akanbi ◽

O.O. Ajibola

Keyword(s):

Cooking Properties ◽

Cowpea Varieties

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Nutritional and cooking properties of some rice varieties in Noakhali region of Bangladesh

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v6i2.43046 ◽

2019 ◽

Vol 6 (2) ◽

pp. 235-243

Author(s):

Kazi Ishrat Anjum ◽

Mohammad Anowar Hossain

Keyword(s):

Saline Soil ◽

Zinc Content ◽

Soil Condition ◽

Expansion Ratio ◽

Elongation Ratio ◽

Rice Varieties ◽

Cooking Properties ◽

Coastal Belt ◽

Iron And Zinc ◽

Gel Consistency

The experiment was conducted to evaluate the nutritional and cooking properties of some rice varieties collected from the farmers of Noakhali region of Bangladesh. Noakhali district is situated in the coastal belt of the country and this area also termed as ‘char’ land. All of the selected varieties were grown in saline soil condition. For assessment of nutritional quality, protein, iron and zinc content were estimated. The protein, iron and zinc content ranged from 6.75 to 8.63%, 7.09 to 9.84ppm, 24.52 to 32.34ppm, respectively. The highest amount of protein, iron and zinc were found in Kajalshail variety. All of the rice varieties showed significant variation for all cooking properties studied in this work. The volume expansion ratio (VER) was varied from 1.89 to 2.20. The kernel elongation ratio (KER) was greater than 1.1 in all varieties except Carandol. On cooking Kajalshail variety exhibited highest VER and KER 2.20 and 1.19, respectively. Based on the gel consistency (GC) test, the average GC values ranged from 39.73 to 92.53mm and varieties were categorized as hard, medium and soft. On the basis of alkali spreading value (ASV) the varieties were classified into three groups namely- low, intermediate and high. ASV was found significantly and negatively correlated with gelatinization temperature (GT). The Kajalshail variety was found to have the better nutritional and cooking quality among all varieties. Res. Agric., Livest. Fish.6(2): 235-243, August 2019

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ASSESSMENT OF THE QUALITY OF MODERN COMMERCIAL PORK PRODUCTS

Food Science and Technology ◽

10.15673/fst.v14i2.1718 ◽

2020 ◽

Vol 14 (2) ◽

Author(s):

K. Garmatyk ◽

R. Susol ◽

M. Broshkov ◽

O. Danchuk ◽

Ih. Panikar ◽

...

Keyword(s):

Production Systems ◽

Physicochemical Characteristic ◽

Calorific Value ◽

Physicochemical Analysis ◽

Large White ◽

Pork Products ◽

Cooking Properties ◽

Significant Difference ◽

Exudative Meat ◽

Terminal Sire

By a morphological study of carcasses of young pig stock of different origin, it has been proved that up-to-date crossbreeding schemes using meat-type breeds as parents increase the percentage of meat in a carcass and optimise the lean-to-fat ratio. Physicochemical analysis of pork obtained from pigs of different breeds has shown that all the parameters investigated are within the current physiological standards. Most parameters have shown no significant difference, though tend to exhibit some peculiarities associated with the effect of a genotype on how this or that physicochemical characteristic manifests itself. The use of the Piétrain breed as the sire line decreases the intramuscular fat content, and hence the calorific value of pork. The back fat of this breed has the highest melting point, which indicates its high storability, but somewhat lower cooking properties than those of similar products obtained from offspring of Large White and Landrace parents. The pH and water-holding capacity of the pork of Piétrain-sired offspring make it quite similar to PSE (Pale, Soft, Exudative) meat: this pork is slightly less tender and paler in colour and exhibits greater weight loss during thermal processing. Also, the result of a comprehensive sensory evaluation of boiled pork and pork broth obtained from Piétrain-sired young stock was the lowest, which is consistent with most of the physicochemical properties of pork from pigs of this genotype. So, it is the 75% purebred Landrace that should be favoured as a terminal sire line in crossbreeding programmes in order to obtain pork and bacon of improved quality in intensive commercial swine production systems. It is recommended to combine Piétrain and Duroc lines to produce terminal sires, ½ (Piétrain + Duroc), that will be further mated with two-breed-cross dams – ½ (Large White + Landrace).

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