scholarly journals Physicochemical, Technological and Sensory Properties of Chicken Meatballs Processed with Dietary Fibers

2019 ◽  
Vol 70 (2) ◽  
pp. 1525
Author(s):  
O. KILINCCEKER ◽  
M. TAHSIN YILMAZ
Keyword(s):  
Physicochemical Properties ◽  
Storage Time ◽  
Storage Stability ◽  
Fiber Type ◽  
Storage Period ◽  
Sensory Properties ◽  
Fiber Types ◽  
Technological Properties ◽  
Fiber Concentration ◽  
Fiber Addition

In this study, raw chicken meatball samples were incorporated with apple, lemon and pea fibers at different concentrations (0, 4, 8 and 12%). Their physicochemical properties were evaluated at different refrigerated storage time spots (1st, 5th and 10th days) while the fried samples were investigated with respect to their color, technological and sensory properties. The results revealed that the physicochemical properties of raw samples were significantly (P <0.05) affected by fiber type and concentration within the storage periods while color, technological and sensory properties of the fried samples were also significantly changed (P <0.05) according to the fiber type and concentration. Thiobarbutiric acid reactive substance values of raw samples incorporated with the fibers were observed to be lower than those of the control samples at the end of the storage period, indicating that fiber addition could delay lipid oxidation increasing their storage stability. Fiber addition affected the brightness (L* values), redness (a* values) and yellowness (b* values) of both the raw and fried samples. Regarding technological properties of the fried samples, fiber addition generally increased (P <0.05) frying yield, and moisture retention values up to 4%, followed by a decrease at further concentrations. Meatball diameter decreased by addition at level of 4% for all fiber types, but further increase in the fiber concentration did not decrease these values. The maximum fat retention was observed in the fried samples incorporated with the apple and lemon fibers at 12 % concentration. Sensory properties were affected by fiber concentration up to 8%, which constituted the highest tolerated concentration. As a result, fiber addition positively affected the physicochemical and technological properties of the meatballs, but this affect was strongly related to the fiber type and its concentration.

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

Vacuum-Packaged Trimmings as a Source for Ground Beef Patties: Changes During One Year of Frozen Storage

1985 ◽  
Vol 48 (3) ◽  
pp. 200-203 ◽  
Author(s):  
J. J. SMITH ◽  
S. C. SEIDEMAN ◽  
R. L. ROSENKRANS ◽  
J. L. SECRIST
Keyword(s):  
Storage Time ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Storage Period ◽  
Sensory Properties ◽  
Oxidative Rancidity ◽  
Beef Patties ◽  
Bacterial Action ◽  
Packaged Beef ◽  
One Year

Vacuum-packaged beef trimmings were stored for four time periods of 0, 1, 2 and 3 wk (4 lots) at 5°C. After the storage period, the four lots of trimmings were evaluated for chemical, microbial and sensory properties. Each lot was then made into beef patties. Two lots of patties (0 and t wk of storage at 5°C) were further stored at −18°C for 0, 3, 6, 9 and 12 months and used to determine sensory properties. The two lots prepared from trimmings stored for 2 and 3 wk were evaluated for chemical properties at 0, 6, 9 and 12 months of −18°C frozen storage. Patties prepared from vacuum-packaged beef trimmings stored for 2 and 3 wk had significantly lower sensory ratings as compared to ratings for patties made from trimmings stored for 0 or 1 wk. Microbial counts indicated that bacterial action could be more important than oxidative rancidity as the cause for these changes. Increased length of frozen storage time did not markedly affect sensory properties.

scholarly journals Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Fluids ◽  
2021 ◽  
Vol 6 (7) ◽  
pp. 251
Author(s):  
Sergio A. Rojas-Torres ◽  
Somaris E. Quintana ◽  
Luis Alberto García-Zapateiro
Keyword(s):  
Shear Rate ◽  
Physicochemical Properties ◽  
Rheological Properties ◽  
Yield Stress ◽  
Food Industry ◽  
Physical Stability ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Cucurbita Moschata ◽  
Technological Properties

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

scholarly journals Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Eda E. Kılıç ◽  
İbrahim Halil Kılıç ◽  
Banu Koç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Production Potential ◽  
Bacterial Viability ◽  
Alginate Capsules

This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different ( p < 0.05 ). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time ( p < 0.05 ). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.

scholarly journals Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Susana Rubio-Arraez ◽  
Carme Benavent ◽  
María Dolores Ortolá ◽  
María Luisa Castelló
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Control Sample ◽  
Glycaemic Index ◽  
Sensory Properties ◽  
Equal Proportion ◽  
Similar Score ◽  
Instrumental Texture

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.

scholarly journals Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

2020 ◽  
Vol 246 (11) ◽  
pp. 2187-2204
Author(s):  
Csilla Benedek ◽  
Zsanett Bodor ◽  
Vanda Tímea Merrill ◽  
Zoltán Kókai ◽  
Attila Gere ◽  
...  
Keyword(s):  
Storage Time ◽  
Antioxidant Properties ◽  
Electronic Tongue ◽  
Storage Period ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Data Matrix ◽  
Taste Intensity ◽  
Sugar Alcohols ◽  
And Storage

Abstract Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

scholarly journals Sensory properties and consumer acceptance of a stirred-type yoghurt produced from baobab (Adansonia digitata) pulp during refrigerated storage

2014 ◽  
Vol 14 (62) ◽  
pp. 8695-8708
Author(s):  
B Chipurura ◽  
◽  
F Pswarayi ◽  
M Muchuweti
Keyword(s):  
Storage Time ◽  
Storage Period ◽  
Sensory Properties ◽  
Consumer Acceptance ◽  
Adansonia Digitata ◽  
Tropical Africa ◽  
African Countries ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference

The baobab ( Adansonia digitata L.) tree is widespread throughout the hot and drier regions of tropical Africa . The baobab pulp from the tree is an important source of nutrients in Africa as it is a rich source of amino acids, iron, vitamins C, A and E. In some African countries including Zimbabwe, the pulp is used traditionally to cure various ailments such as dysentery, inflamed gums and as an antidote to poison . Baobab pulp has many food uses and consequently the aim of the current study was to determine the sensory properties of the baobab flavoured yoghurt during storage and consumer acceptance of the yoghurt . A trained panelist evaluated the appearance, consistency on spoon, consistency in mouth, odour, flavour and overall acceptability of the yoghurt on day s 1, 7, 14, 21 and 28 of storage . In all the sensory evaluations, plain yoghurt was used as a control. The consumer panelists ( n = 150) evaluated taste, texture, colour, smell and aftertaste of the yoghurt. In general, the sensory scores of the baobab flavoured yoghurt and plain yoghurt decreased with storage time. The plain yoghurt had higher appearance scores from day 1 up to day 28 as compared to the baobab flavoured yoghurt and there was a significant difference (p = 0.01) in the scores of the yoghurts . On day 1 the consistency on spoon scores for both the baobab flavoured yoghurt and the plain yoghurt had the same value and from day 2 up to day 28, the plain yoghurt had the highest consistency on spoon scores as compared to the baobab flavoured yoghurt and the difference was significant (p = 0.01 ). The baobab flavoured yoghurt consistency in mouth scores were lower as compared to the plain yoghurt and the difference in the scores of the products was significant (p = 0.01). The odour and flavour scores of both the baobab flavoured yoghurt and plain yoghurt decreased throughout the storage period and the difference in the scores of the yoghurts was significant (p = 0.05). There was a significant difference (p = 0.05) in the overall acceptability scores of the baobab flavoured yoghurt and the plain yoghurt. Although the baobab flavoured yoghurt scores decreased with time of storage and the yoghurt had an astringent aftertaste, the consumer scores indicated that the baobab flavoured yoghurt was acceptable in terms of taste, texture, colour and smell .

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

2014 ◽  
Vol 32 (2) ◽  
Author(s):  
ANA PAULA DE CARVALHO ALVES ◽  
ANGELITA DUARTE CORRÊA ◽  
JÉSSICA BORELI DOS REIS LINO ◽  
TAMARA REZENDE MARQUES
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the year

Structural Organization and Distribution of Fiber Types in Extraocular Muscles of Cats

1972 ◽  
Vol 30 ◽  
pp. 34-35
Author(s):  
Asish C. Nag ◽  
Lee D. Peachey
Keyword(s):  
Fiber Type ◽  
Light And Electron Microscopy ◽  
Small Diameter ◽  
Extraocular Muscles ◽  
Fiber Types ◽  
Distinctive Features ◽  
Superior Rectus ◽  
Adult Cats ◽  
Different Diameters ◽  
Orbital Region

Cat extraocular muscles consist of two regions: orbital, and global. The orbital region contains predominantly small diameter fibers, while the global region contains a variety of fibers of different diameters. The differences in ultrastructural features among these muscle fibers indicate that the extraocular muscles of cats contain at least five structurally distinguishable types of fibers.Superior rectus muscles were studied by light and electron microscopy, mapping the distribution of each fiber type with its distinctive features. A mixture of 4% paraformaldehyde and 4% glutaraldehyde was perfused through the carotid arteries of anesthetized adult cats and applied locally to exposed superior rectus muscles during the perfusion.

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