A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yan Liu ◽  
Xi Zhou ◽  
Min Zhang ◽  
Ying Zhou ◽  
Yaqi Fan ◽  
...  
Keyword(s):  
Loss Modulus ◽  
Relaxation Times ◽  
Meat Products ◽  
Control Group ◽  
Meat Industry ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Low Field ◽  
Meat Batter ◽  
Emulsified Meat

Abstract The study investigated the effects of the addition of 0% (control group, CG), 0.25, 0.35, and 0.45% superfine smashed okra powder (SSOP) or carrageenan (CAR), and 0.25% SSOP – 0.35% CAR complex (OC) on the quality of chicken meatballs. Chicken meatballs fabricated with the SSOP-CAR complex showed better quality as compared to the other treatments. The lowest cooking loss was observed in the OC group, which corresponded to significantly decreased relaxation times of low-field nuclear magnetic resonance (LF-NMR) (T 21 and T 22) (P < 0.05). Compared to CG, The L* and a* values of chicken meatballs were significantly decreased due to the addition of SSOP (P < 0.05), and the additions of SSOP and CAR significantly increased the storage modulus (G′) and loss modulus of chicken meat batter upon heating (P < 0.05). Besides, the OC and 0.45% CAR groups showed the highest texture profile values for hardness and chewiness (P < 0.05). The sensory evaluation revealed that the chicken meatballs emulsified with the OC had the best overall acceptability. The results indicated that OC could be a great feasible and potential application in the meat industry, especially in the development of functional emulsified meat products.

scholarly journals Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil)

2021 ◽  
Vol 72 (3) ◽  
pp. 3031
Author(s):  
R PALAMUTOĞLU
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Textural Properties ◽  
Control Group ◽  
Black Cumin ◽  
Texture Profile ◽  
Overall Acceptability

Meat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or textural properties. The research aimed to develop a new, healthier meatball formula in which the fat is substituted by oleogel gelled by carnauba wax and made with sunflower oil and black seed oil mixture. The effect of substituting animal fat with oleogel on color values, cooking parameters, lipid oxidation, and the textural properties of meatballs were determined. The effect of oleogel type on the TBA values of 50 and 75% substituted samples was statistically significant (p < 0. 05), and TBA values of the samples with oleogel substituted were higher than others at the end of the storage. The effect of substitution rates on the texture profile of meatball samples was found to be statistically significant (p <0. 05). The oleogel (25%) added group scored significantly (p < 0. 05)higher than the control group in appearance, flavor, texture, juiciness, oiliness, and overall acceptability, and was not found difference between the treatment groups.

scholarly journals Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Antioxidants ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 73 ◽  
Author(s):  
Rubén Domínguez ◽  
Patricia Gullón ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Wangang Zhang ◽  
...  
Keyword(s):  
Organic Solvents ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Economic Problem ◽  
Meat Industry ◽  
Overall Acceptability ◽  
High Yields ◽  
Promising Source ◽  
By Products ◽  
Natural Additives

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

2011 ◽  
Vol 17 (3) ◽  
pp. 233-239 ◽  
Author(s):  
S.S. Bhosale ◽  
A.K. Biswas ◽  
J. Sahoo ◽  
M.K. Chatli ◽  
D.K. Sharma ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Nutritive Value ◽  
Meat Industry ◽  
Dietary Fibers ◽  
Chicken Nuggets ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Beneficial Effects ◽  
And Control ◽  
Β Carotene

This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value, sensory quality as well as color and texture profile analyses. Additions of either raw carrot or mashed sweet potato represent an improvement in the nutritional value and have some beneficial effects due to the presence of dietary fibers and β-carotene. They were also found to be effective in sustaining the desired cooking yield and emulsion stability. Treated samples showed lower (p > 0.05) protein, fat and ash contents but higher (p < 0.05) moisture content than control. There were differences among the nugget samples with respect to sensory qualities, and control samples as well as samples with 10% added carrot/sweet potato had higher overall acceptability scores. Hunter color values (L*, a* and b* values) were higher (p < 0.05) for both the formulated products, while their textural parameters were nearly unchanged. In conclusion, carrot and sweet potato at 10% added level have greater potential as good source of dietary fibers and β-carotene and may find their way in meat industry.

Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

2017 ◽  
Vol 47 (5) ◽  
pp. 700-709 ◽  
Author(s):  
Yogesh Kumar ◽  
Vinay Kumar Tanwar ◽  
Anurag Pandey ◽  
Prateek Shukla ◽  
Vikas Sharma
Keyword(s):  
Sensory Evaluation ◽  
Profile Analysis ◽  
Meat Products ◽  
Chemical Properties ◽  
Sensory Attributes ◽  
Texture Profile Analysis ◽  
Control Group ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

scholarly journals Effect of the Addition of Thyme “Thymus vulgaris” Leaves on the Sensory and Nutritional Quality of Lamb Meat

2022 ◽  
Author(s):  
N. Ayeb ◽  
Z. Jrad ◽  
H. Hajji ◽  
S. Arroum ◽  
I. Fguiri ◽  
...  
Keyword(s):  
Meat Products ◽  
Chemical Properties ◽  
Natural Antioxidants ◽  
Thymus Vulgaris ◽  
Control Group ◽  
Overall Acceptability ◽  
Carcinogenic Potential ◽  
Natural Flavors ◽  
Meat Samples ◽  
Physical And Chemical

Background: The shelf life of meat products can be increased by adding synthetic antioxidants. These antioxidants have long been used, but their safety has recently come into dispute due to a suspected carcinogenic potential. This is why meat technologies have extracted new natural antioxidants from spices and herbs, which are the best alternatives to synthetic compounds. So, the addition of natural flavors (essential oils, powder or extract of aromatic plants) to the meat can improve organoleptic quality and consumer acceptability. Methods: This study was conducted to evaluate the physicochemical and organoleptic qualities of meat fortified with thyme powder. With this purpose, 16 samples from four muscles of legs from 4 lambs were used in this work. The muscles were divided into two groups, control group (meat without any supplementation) and thyme group (meat supplemented with thyme). In this later group, a dose of 5% of ground thyme dry leaves was added to the meat. Result: Results showed no significant differences were found among groups for cooking loss, but was slightly higher for meat treated with thymus (33.29 vs. 28.36%). No significant differences between the two groups were observed for the ash, fat and crude protein contents of the meat. At the same manner, no effect was observed on meat lightness (L) and yellowness (b*) (P greater than 0.05), on the contrary, redness (a*) of the meat was affected by addition of thyme (11.28±1.23 vs. 23.06±9.80). Also, significant (P less than 0.05) differences were observed in texture scores, flavor, color and taste between control and the 5% thyme-supplemented meat samples. The overall acceptability of supplemented meat samples was highest (P≤0.05) as compared to control (5.91±2.32 vs. 4.35±2.66). In conclusion, addition of thyme leaves did not affect the physical and chemical properties of meat, except for redness and improved sensory quality.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

2021 ◽  
Author(s):  
Rafael Germán Campos‐Montiel ◽  
Nestor Santos‐Ordoñez ◽  
Isaac Almaraz‐Buendía ◽  
Gabriel Aguirre‐Álvarez ◽  
José Jesús Espino‐García ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Meat Products ◽  
Double Emulsions ◽  
Emulsified Meat

scholarly journals Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 73
Author(s):  
Anna Judith Perez-Baez ◽  
Juan Pedro Camou ◽  
Martin Valenzuela-Melendres ◽  
Raquel Lucas-Gonzalez ◽  
Manuel Viuda-Martos
Keyword(s):  
Meat Product ◽  
Control Sample ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Meat Industry ◽  
Hibiscus Sabdariffa ◽  
High Fat ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

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