Application of Ziziphus Jujube (Red Date), Camellia Sinensis (Black Tea) and Aleurites Moluccana (Candle Nut) Marinades as Beef Meat Tenderizer

This study was carried out to analyse Ziziphus jujube (red date), Camellia sinensis (black tea) and Aleurites moluccana (candlenut) extract as the potential beef tenderizer. The beef meat chunks (3cm3) were marinated with the extracts at different concentrations (20%, 40% and 60%) for 24 hours at 4ºC. Both raw and cooked samples were subjected to physicochemical analyses and sensory evaluation. Overall, there were slight changes in pH values and increased in moisture content for all the treated samples. The increased concentration of extracts resulted in decreased cooking loss and the hardness from texture profile analysis (TPA) of the treated sample compared to the control. The colour analysis showed a significant (p<0.05) different in term of lightness, redness and yellowness of all treated meat chunks. Increased concentration of extracts reduced the redness of meat samples. The sensory evaluation indicated that the tenderness, juiciness and overall acceptability of all treated samples were significantly (p<0.05) higher compared to control. It can be suggested that the marination of meat with Ziziphus jujube (red date), Camellia sinensis (black tea) and Aleurites moluccana (candlenut) extracts have the ability to tenderize the meat as the toughness decreased in all treated samples with Ziziphus jujube (red date) was the best tenderizer.

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Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol

Food Research ◽

10.26656/fr.2017.4(5).090 ◽

2020 ◽

Vol 4 (5) ◽

pp. 1545-1553

Author(s):

L.-H. Ho ◽

S.R.R. Irisha Yasmira ◽

Norlia M.

Keyword(s):

Sensory Evaluation ◽

Proximate Composition ◽

Biochemical Analysis ◽

Ph Value ◽

Profile Analysis ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

Texture Profile ◽

Overall Acceptability ◽

Titratable Acid

Consuming of foods high in calories is often associated with higher risks for obesity. This has increased the consumer demand for the food products that promise health benefits. The aim of this study was to evaluate the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e. BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis, texture profile analysis, and sensory evaluation of the produced fruit jams were conducted. The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively). However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents, as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g) contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to spread than the BJSUC. The overall acceptability of BJMAL by panellists was comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.

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Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

Indian Journal of Animal Research ◽

10.18805/ijar.b-3820 ◽

2021 ◽

Author(s):

Swati Gupta ◽

B.D. Sharma ◽

S.K. Mendiratta

Keyword(s):

Profile Analysis ◽

Product Yield ◽

Fat Percentage ◽

Barley Flour ◽

Texture Profile ◽

Overall Acceptability ◽

Spent Hen ◽

Physico Chemical ◽

Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

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Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA)

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8932 ◽

2018 ◽

Vol 98 (11) ◽

pp. 4142-4150 ◽

Cited By ~ 4

Author(s):

Barbara Lanza ◽

Filomena Amoruso

Keyword(s):

Fracture Surface ◽

Sensory Evaluation ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Table Olives ◽

Texture Profile

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Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v36i01.7453 ◽

2017 ◽

Vol 36 (01) ◽

Author(s):

Charanjit S. Riar ◽

Kaninika Paul

Keyword(s):

Dietary Fiber ◽

Sensory Evaluation ◽

Rice Bran ◽

Profile Analysis ◽

Dairy Product ◽

Natural Antioxidant ◽

Texture Profile ◽

Dpph Scavenging Activity ◽

Sensory Parameters ◽

Dpph Scavenging

“Sandesh” a traditional dairy product was restructured with addition of bran (rice, wheat, oat) for dietary fiber and oregano extract as a natural antioxidant source. The product was analyzed for physicochemical, rheological, sensory and functional characteristics. The dietary fibers increased significantly upon fortification of basic ingredients with bran. Texture profile analysis indicated that hardness and gumminess of Sandesh increased where as cohesiveness and springiness decreased significantly as a result of cooking. Chewiness was higher in wheat and oat bran added Sandesh which deceased their acceptability as per sensory evaluation scores.The color played an important role in oregano extract added Sandesh acceptability as it appealed more as compared to other sensory parameters. Sandesh with oregano extract and rice bran together scored highest in sensory evaluation which clearly augmented the acceptability of Sandesh with rice bran and oregano extract. The sample containing oregano extract showed more DPPH scavenging activity than that of rice bran alone but the presence of both rice bran and oregano extract showed a synergistic effect. Concluding Sandesh with rice bran and oregano extract may be marketed commercially having high therapeutic value with increased antioxidant activity.

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Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

Scientific Research Journal ◽

10.24191/srj.v15i2.9349 ◽

2018 ◽

Vol 15 (2) ◽

pp. 35

Author(s):

Normah Ismail ◽

Rosliana Rosman

Keyword(s):

Physicochemical Properties ◽

Crude Extract ◽

Protein Concentration ◽

Room Temperature ◽

Profile Analysis ◽

Chicken Meat ◽

Texture Profile ◽

Overall Acceptability ◽

Hedonic Scale ◽

Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

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Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Journal of Texture Studies ◽

10.1111/jtxs.12404 ◽

2019 ◽

Vol 50 (5) ◽

pp. 369-380 ◽

Cited By ~ 20

Author(s):

Katsuyoshi Nishinari ◽

Yapeng Fang ◽

Andrew Rosenthal

Keyword(s):

Sensory Evaluation ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Texture Profile ◽

Oral Processing

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EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT

Nigerian Journal of Animal Production ◽

10.51791/njap.v28i2.1919 ◽

2021 ◽

Vol 28 (2) ◽

pp. 199-206

Author(s):

G. S. OJEWOLA ◽

G. I ONWUKA

Keyword(s):

Sensory Evaluation ◽

Positive Response ◽

Quality Characteristics ◽

The Other ◽

Organoleptic Properties ◽

Overall Acceptability ◽

Significant Difference ◽

Hedonic Scale ◽

Meat Samples

This research was undertaken to evaluate the potential of different meat sources in producing acceptable suya when compared with the traditional beef suya in Nigeria. Five meat types viz: pork, beef, chicken, rabbit and chevon were used for this experiment. The sensory evaluation was conducted on the suya samples by a 20-man panel of judges using a 9-point hedonic scale to assess the colour, flavour, texture and overall acceptability of the samples. The results showed that beef, goat and chicken suya significantly maintained a better acceptance (P<0.01) than the pork suya. There was a significantly (P<0.01) positive response to the flavour of chicken and beef suya than the rest of the other samples. Texture wise, beef and goat suya were significantly (P<0.01) more acceptable than the rest. In overall acceptability, the beef and chicken suya showed no significant difference (P<0.01) from each other and were both rated the best among the samples. It is apparent from the overall results that both goat and chicken could successfully substitute for beef in the production of acceptable suya. The quality characteristics generally showed that both meat samples were comparable to the beef sample.

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Innovative use of date (Phoenix dactylifera L.) press cake in the food industry

Foods and raw materials ◽

10.21603/2308-4057-2022-1-2-9 ◽

2021 ◽

pp. 2-9

Author(s):

Marwa A. Sheir

Keyword(s):

Press Cake ◽

Profile Analysis ◽

Waste Product ◽

Phoenix Dactylifera ◽

Food Ingredient ◽

Texture Profile ◽

Value Evaluation ◽

Overall Acceptability ◽

Phoenix Dactylifera L ◽

Willingness To Buy

Introduction. Date press cake is a waste product of date juice making that can lead to potentially serious environmental problems if discarded in large amounts in open areas. Therefore, it needs to be utilized. Our study aimed to investigate the possibilities of using date press cake powder to formulate innovative ready-to-eat products – vegan biscuits and vegan protein bars. Study objects and methods. The food products under study were subjected to a palatability test, a nutritional value evaluation, a texture profile analysis, and a scanning electron microscopy, as well as a microbiological assay performed during 8 months of storage. Results and discussion. The palatability test showed that the biscuits supplemented with 10% date press cake had the best acceptable preference, compared to control, 5 and 15% date press cake samples. Our innovative vegan protein bar scored highest in overall acceptability, flavor, taste, texture, and willingness to buy, compared to the commercial vegan protein bar. Overall, our study showed that both of our products were safe to consume within 8 months. Additionally, our innovative protein bar and fortified biscuits had high proportions of the recommended dietary allowances for most nutrients for adolescents and athletes, especially for vegetarians. Conclusion. Date press cake can be successfully used as a food ingredient to produce new formulations of vegan protein bars. Additionally, it can be used as an alternative ingredient to improve the nutritional quality of vegan biscuits.

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