A STUDY ON THE QUALITY OF VARIOUS TYPES OF CHEESE PRODUCED AND CONSUMED IN GREECE

Laboratory examination of 828 samples of four typss of Greek cheese («telemes» : 415, «kasseri» : 164, «kefalotyrion» : 170, «gruyère» : 79) obtained from the Attikan market area, revealed, that : a. There is great variation relative to the water as well as the fat contents of the various types of cheese, resulting in the lack of standardized organoleptic and quantitative characteristics in the types of cheeses sold. b. The «kefalotyrion» cheese in particular contains significantly high quantities of sodium chloride. The authors suggest that ins criterion of fat content established so far for the quantitative classification of Greek cheese types be replaced by the criterion of protein content.

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Influence of the origin on selected determinants of the quality of pork meat products

Czech Journal of Food Sciences ◽

10.17221/479/2012-cjfs ◽

2013 ◽

Vol 31 (No. 6) ◽

pp. 547-552 ◽

Cited By ~ 4

Author(s):

B. Garbowska ◽

M. Radzymińska ◽

D. Jakubowska

Keyword(s):

Glutamic Acid ◽

Protein Content ◽

Acid Content ◽

Salt Content ◽

Meat Products ◽

Fat Content ◽

Pork Meat ◽

Significant Difference ◽

Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

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Research on Quantitative Assessment Method of Power Transformer Supervision Based on Extensible Theory

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.644-650.2587 ◽

2014 ◽

Vol 644-650 ◽

pp. 2587-2590

Author(s):

Yu Qin Xu ◽

Xiang Ling Zhan ◽

Zheng Ren ◽

Tong Li ◽

Guo Hua Qiao ◽

...

Keyword(s):

Quantitative Evaluation ◽

Evaluation System ◽

Quantitative Assessment ◽

Power Transformer ◽

Assessment Method ◽

Key Factors ◽

Quantitative Classification ◽

Element Theory

The quantitative classification of transformer supervision can improve the quality of transformer supervision. For the contents of transformer supervision, this paper establishes an index system of transformer supervision. Example results show that the extension matter-element theory which is applied to transformer supervision quantitative evaluation is more reasonable. According to the categories of transformer supervision, this paper quantifies the uncertainty and builds the evaluation system of transformer supervision. It realizes the evaluation of transformer supervision and gets the key factors which influence the transformer supervision. This evaluation system is conducive to guide the transformer supervision to be more scientific and effective.

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PENGARUH KONSENTRASI TEPUNG TEMPE TERHADAP NUTRISI DAN MUTU SENSORI OPAK SINGKONG DARI LOMBOK UTARA

Pro Food ◽

10.29303/profood.v5i2.99 ◽

2019 ◽

Vol 5 (2) ◽

pp. 459

Author(s):

Arindra Pemilia ◽

Dody Handito ◽

Yeni Sulastri

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Block Design ◽

Fat Content ◽

Carbohydrate Content ◽

Polynomial Method ◽

Honestly Significant Difference ◽

Significant Difference ◽

The Right

ABSTRACT The objective of this research was to determine the right concentration of tempeh flour to enhance nutrition and sensory quality of cassava opak from North Lombok. The method used in this research was Randomized Complete Block Design (RCBD) with six treatments which adding 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) tempeh flour from tapioca starch weight. The data obtained were analyzed by analysis of variance (ANOVA) at 5% level using SPSS software. If there was any difference, the data tested further by Orthogonal Polynomial Method (OPM) for the nutrient and by Honestly Significant Difference (HSD) for sensory evaluation at 5% level. The result showed that the tempeh flour concentration gave a significant difference on protein content, fat content, carbohydrate content, total calories, hedonic test (colour and taste) and scoring test ( colour, taste and aroma). Based on the result of sensory evaluation, the additional of 15% of tempeh flour was slightly liked by the panelis and it had protein content 5.92%; moisture content 4.10%; ash content 2.60%; fat content 10.89%; carbohydrate content 76.6%; total calories 427.63 Cal/100 g; slightly yellow, slightly crunchy; slightly smells tempeh and slightly tastes tempeh. Keywords: Cassava, opak, protein, tempeh flour ABSTRAK Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung tempe yang tepat untuk meningkatkan nutrisi dan mutu sensori opak singkong dari Lombok Utara. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan konsentrasi tepung tempe 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dari berat tepung tapioka. Data hasil pengamatan diuji dengan analisis keragaman (ANOVA) pada taraf 5% menggunakan software SPSS, apabila terdapat perbedaan nyata diuji lanjut dengan menggunakan uji Polinomial Ortogonal untuk uji nutrisi dan Beda Nyata Jujur (BNJ) untuk uji sensoris pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar lemak, kadar karbohidrat dan total kalori serta uji sensoris hedonik (warna dan rasa) dan uji scoring untuk (warna, rasa dan aroma). Berdasarkan hasil uji sensoris penambahan tepung tempe sebanyak 15% adalah perlakuan yang cita rasanya agak disukai oleh panelis dengan kadar protein 5,92%; kadar air 4,10%; kadar abu 2,60%; kadar lemak 10,89%; kadar karbohidrat 76,46%; total kalori 427,63 Kal/100 g; berwarna putih kekuningan; bertekstur agak renyah; agak beraroma tempe dan agak berasa tempe. Kata Kunci: Opak, protein, singkong, tepung tempe

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Correlation between the breeding indicators of black and white cows in Bulgaria

Biotechnology in Animal Husbandry ◽

10.2298/bah0402017g ◽

2004 ◽

Vol 20 (1-2) ◽

pp. 17-21

Author(s):

V. Gaidarsca ◽

N. Rusev ◽

Y. Popova

Keyword(s):

Protein Content ◽

Milk Yield ◽

Fat Content ◽

Primary Objective ◽

Phenotypic Correlation ◽

Milk Productivity ◽

Black And White ◽

Butter Fat ◽

Genetic And Phenotypic Correlations

The objective of this study was to estimate coefficients of variability heritability, genetic and phenotypic correlations between indicators of milk productivity in relation to milk yield and fat content, butter fat and protein content in milk. The foremost quality of 21st century Holstein cow is efficiency (Beaulieu, 1993). She must continue to increase both life production and production per year, preserving the quality. Due to the use of optimum breeding programs the rates of the genetic improvement of milk production have increased nearly twice in the 1990 as compared to those in the 1970 according to Aleksiev et.al. (1991), Vankov (1978), Vankov et.al. (1982) and Kennedy,(1991). A primary objective of this study was to determine coefficients of variability, heritability, genetic and phenotypic correlation between indicators of milk productivity in relation to milk yield and fat content, butter fat and protein content in milk. Heritability, genetic and phenotype correlation of milk productivity and protein content in milk of Bulgarian Black and White cows White were estimated, using the linear statistical model (Harvey 1977).

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KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

Jurnal TAMBORA ◽

10.36761/jt.v5i1.996 ◽

2021 ◽

Vol 5 (1) ◽

pp. 34-39

Author(s):

Rhestu Isworo ◽

Anni Nuraisyah

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Fat Content ◽

Average Moisture Content ◽

Drying Process

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

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Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan

Jurnal FishtecH ◽

10.36706/fishtech.v7i2.5679 ◽

2018 ◽

Vol 7 (2) ◽

pp. 138-147

Author(s):

Chairil - Anwar

Keyword(s):

Moisture Content ◽

Protein Content ◽

Fish Species ◽

Fat Content ◽

Ash Content ◽

Fish Processing ◽

Cooking Method ◽

Fish Meat ◽

Good Taste

Fish is one source of animal protein that is widely consumed by society, is easy to get, and the price is cheap. But fish quickly experience the process of decay. Therefore, fish preservation should be known to all levels of society. One of the products of fish processing through the process of preservation is abon. Abon fish is a type of preserved food made from fish that are seasoned, processed by boiling, frying and pressing or separating oil. The resulting product has a soft shape, good taste, distinctive smell, and has a long-lasting power. This study aims to examine the effect of fish species and the method of cooking fish meat is the steaming and boiling treatment of the quality of fish produced abon. The results showed that fish species had a significant effect (P ? 0,01) on protein content, moisture content, fat content, ash content and color organoleptic value, and not significant (P> 0,05) to yield, the organoleptic value of texture, aroma, and flavor. The method of cooking fish meat was very significant (P ? 0,01) to protein content, fat content and not significant (P> 0,05) to yield, water content, ash content, the organoleptic value of texture, aroma, color, and flavor. The interaction between fish species and cooking method of fish meat had no significant effect (P> 0,05) on all parameters except on yield of abon fish produced.

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Pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kadar protein dan lemak daging itik petelur afkir

Jurnal Sains Peternakan ◽

10.21067/jsp.v6i01.2792 ◽

2018 ◽

Vol 6 (01) ◽

pp. 25-32

Author(s):

Aju Tjatur Nugroho Krisnaningsih ◽

Dyah Lestari Yulianti

Keyword(s):

Protein Content ◽

Fat Content ◽

Fruit Extracts ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Post Production

Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi ekstrak buah nanas dan pepaya pada konsentrasi yang berbeda terhadap kualitas daging itik petelur afkir. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan konsentrasi kombinasi ekstrak nanas (N) dan papaya (P) sebagai perlakuan. Adapun perlakuan penelitiannya yaitu P0 (0%N, 0%P); (P1 25%N, 75%P); P2 (50%N, 50%P), and P3 (75%N, 25%P). Setiap perlakuan diulang 3 kali. Variabel dalam penelitian adalah kadar protein dan kadar lemak daging itik pedaging. Hasil penelitian menunjukkan perbedaan yang signifikan untuk konsentrasi kombinasi ekstrak buah nanas dan Abstract The purpose of this study was to determine the effect of a combination of pineapple and papaya fruit extracts at different concentrations on the quality of the meat of post-production laying ducks. The method used was a Completely Randomized Design (CRD) with a combination of pineapple extract (N) and papaya (P) as a treatment. The research treatment is P0 (0% N, 0% P); (P1 25% N, 75% P); P2 (50% N, 50% P), and P3 (75% N, 25% P). Each treatment was repeated 3 times. The variables in the study were protein content and fat content of broiler duck meat. The results showed a significant difference for the concentration of the combination of pineapple and papaya fruit extracts on protein content (P <0.01) with an average P0 (21.98%), P1 (17.40%), P2 (17.37%), P3 ( 17.62%) and fat content (P <0.01) with an average P0 (2.15%), P1 (3.75%), P2 (3.41%), P3 (3.54%). Based on the results it can be concluded that the best experiment is at 75% N 25% P.

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Effect of Chicken Intestine Substitution to Chemical Quality of Nugget

ANIMAL PRODUCTION ◽

10.20884/1.jap.2017.19.3.615 ◽

2018 ◽

Vol 19 (3) ◽

pp. 207 ◽

Cited By ~ 2

Author(s):

Harapin Hafid ◽

Nuraini Nuraini ◽

Dian Agustina ◽

Fitrianingsih Fitrianingsih ◽

Inderawati Inderawati

Keyword(s):

Protein Content ◽

Water Content ◽

Fat Content ◽

Ash Content ◽

Chicken Meat ◽

Chemical Quality ◽

Chicken Nuggets ◽

Chicken Intestine ◽

Waste Fat

This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggets in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85% , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists.

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ANALISIS MUTU IKAN PATIN (Pangasius sp.) SALAI DENGAN PEMBERIAN KITOSAN DAN LAMA PENGASAPAN SEBAGAI RANCANGAN LKPD BIOLOGI SMA

Biogenesis ◽

10.31258/biogenesis.17.2.61-68 ◽

2021 ◽

Vol 17 (2) ◽

pp. 61

Author(s):

Sri Wulandari ◽

Elya Febrita ◽

Anugrah Tifanny

Keyword(s):

Protein Content ◽

Water Content ◽

Food Additives ◽

Fat Content ◽

Total Protein Content ◽

Chitosan Concentration ◽

Randomized Design ◽

Factor Ii ◽

Experimental Step

The aims to determine the effect of chitosan concentration and smoking time on the quality of smoked catfish (Pangasius sp.) and produce Student Worksheet design. This research was divided into two step, there is experimental step and the Student Worksheet design. At the experimental step, used a factorial Completely Randomized Design (CRD). Factor I is the concentration of chitosan, and factor II is duration of smoking time. This study consisted of 12 treatments with 3 replications so that there were 36 experimental units. Parameters observed were protein content, fat content, water content and organoleptic on appearance, scent, taste and texture. The results showed that the effect of chitosan concentration and smoking time had an effect on treated with 3% chitosan and 3 days of smoking showed the best results, with the total protein content was 35.89%, fat content was 29.72% and water content was 15.27%. Meanwhile, the organoleptic test results of smoked catfish on the aspects of appearance, scent, taste and texture, the best treatment was also found in smoked catfish with 3% chitosan treatment and 3 days of smoking time. The results can be used as a student worksheet design on Food Additives material for class XI high school.

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Analysis of Suitability for Development of New Mining Field in Northern Part of Kosovo Lignite Basin - Sibovc / Analiza Możliwości Udostępnienia Nowego Obszaru Wybierania W Północnej Części Zagłębia Węgla Brunatnego Sibovc W Kosowie

Archives of Mining Sciences ◽

10.2478/amsc-2013-0038 ◽

2013 ◽

Vol 58 (2) ◽

pp. 557-568

Author(s):

Michal Cehlár ◽

Radim Rybár ◽

Ján Pinka ◽

Lorik Haxhiu ◽

Martin Beer

Keyword(s):

Approximate Calculation ◽

Financial Analysis ◽

Energy Sector ◽

Geological Model ◽

Initial State ◽

Qualitative And Quantitative ◽

Quantitative Characteristics ◽

Qualitative And Quantitative Characteristics

This review describes the possibility of development a new lignite deposit in northern Kosovo lignite basin - Sibovc. Analysis of the initial state briefly evaluates Kosovo energy sector, geomorphological conditions and quality of lignite from Sibovc deposit. With using Dataminesoft it was created geological model and approximate calculation of lignite reserves in the deposit. The data obtained from Dataminesoft were used as starting points of the financial analysis of project. The result of the analysis is exactly describe the qualitative and quantitative characteristics of deposit Sibovc compared to other deposits in the area and creating of geological model with productive horizons deposit of lignite. Based on these data lignite deposit Sibovc was classified, according to the classification of deposits the UN, as economical.

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