Physicochemical Characteristics and Water-holding Capacity of Bamboo Shoot Peel Extracts

2019 ◽  
Vol 24 (3) ◽  
pp. 153-164
Author(s):  
Eui-seon Jeong ◽  
Ki Hoon Lee ◽  
Jin seok Kim ◽  
Young Su Park ◽  
Se Hwan Kwon ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Water Holding

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

10.5219/1658 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1039-1048
Author(s):  
Frederick Adzitey ◽  
Joseph Yaro ◽  
Joseph Kudadam Korese ◽  
Mohammad Halim Jeinie ◽  
Nurul Huda
Keyword(s):  
Mineral Composition ◽  
Pearl Millet ◽  
Peroxide Value ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Production Costs ◽  
Calcium Magnesium ◽  
Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

scholarly journals Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Iva Kučerová ◽  
Štěpán Marek ◽  
Jan Banout
Keyword(s):  
Physicochemical Characteristics ◽  
Fat Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Pigment Concentration ◽  
Dry Matter Content ◽  
Double Pass ◽  
Thin Layer Drying ◽  
Total Difference ◽  
Water Holding

A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola© (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L⁎  a⁎  b⁎ colour space and the effect of the different pretreatments on the overall combined colour (ΔE) was calculated. Significant differences (p<0.05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding capacity, crude fat content, and colour (L and b). Jerky from TMP pretreated meat had the highest scores for texture, colour, and taste. Generally, for both meats dried in both driers, TMH marinade was evaluated as the one with the highest total difference ΔE compared to meat dipped in TMP pretreatment, which had the lowest total difference ΔE.

scholarly journals Physical characteristics and organoleptic of chicken crepes

2021 ◽  
Vol 888 (1) ◽  
pp. 012043
Author(s):  
K K A D Bulang ◽  
A Susilo ◽  
K U Al Awwaly
Keyword(s):  
Water Content ◽  
Fast Food ◽  
Rice Flour ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Randomized Design ◽  
Significant Difference ◽  
Rate Test ◽  
Water Holding

Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).

scholarly journals Karakteristik Fisikokimia Pati Aren Asetat Fosfat pada Berbagai Konsentrasi Natrium Trimetafosfat dan Tripolifosfat [Physicochemical Characteristics of Phosphate Acetate Arenga Starch on Various Concentrations of Natrium Trimetaphosphate Tripolyphospha]

Buletin Palma ◽  
2019 ◽  
Vol 20 (2) ◽  
pp. 119
Author(s):  
Abdul Rahim ◽  
Sukmawati Sukmawati ◽  
Syahraeni Kadir ◽  
Jusman Jusman ◽  
Rahmi Rahmi ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Optimum Concentration ◽  
Water Holding Capacity ◽  
Swelling Power ◽  
Randomized Design ◽  
Emulsion Separation ◽  
Completely Randomized Design ◽  
Water Holding ◽  
Central Sulawesi

<p>The use of native arenga starch is limited, therefore modification is needed. The objectives of this study was to obtain the optimum concentration of mixed sodium trimetaphospate (STMP) and sodium tripolyphospate (STPP) ratio in the acetylated-cross linked combination that based on the physicochemical characteristics of the modified arenga starch. The study was conducted in March-August 2018 at the Agroindustry Laboratory, Faculty of Agriculture, Tadulako University Palu, Central Sulawesi. This research was compiled using a Completely Randomized Design (CRD) consisting of seven levels of treatment and repeated three times, 21 experimental units in total. The treatments used were native arenga starch and concentration of mixed STMP:STPP (99:1). The level of treatment used were 2%, 4%, 6%, 8%, 10% and 12%. Analysis variables included viscosity, emulsion separation volume, water and oil holding capacity, swelling power and solubility. The results showed that the best concentration of STMP and STPP ratio was 2%. The physicochemical characteristics produced in viscosity, swelling power, and solubility of starch phosphate acetate arenga starches were smaller than native arenga starch. However, in the emulsion separation volume, water and oil holding capacity of phosphate acetate arenga starches are greater than native arenga starch. Viscosity and solubility of phosphate acetate arenga starches increase as the concentration of STMP and STPP ratios is rising. However, the emulsion separation volume, water holding capacity, oil holding capacity and swelling power decrease concentration of the mixed STMP and STPP ratios is rising.</p><p align="center"><strong>ABSTRAK</strong></p><p align="center"><strong> </strong></p><p>Penggunaan pati aren alami masih terbatas, sehingga perlu dilakukan modifikasi. Penelitian ini bertujuan untuk mendapatkan konsentrasi campuran rasio <em>Natrium Trimetafosfat</em> (NTMF) dan <em>Natrium Tripol</em><em>ifosfat </em>(NTPF) yang optimum pada kombinasi asetilasi-ikat silang berdasarkan karakteristik fisikokimia pati aren hasil modifikasi. Penelitian dilaksanakan pada bulan Maret-Agustus 2018 di Laboratorium Agroindustri, Fakultas Pertanian Universitas Tadulako Palu, Sulawesi Tengah. Penelitian ini disusun dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tujuh taraf perlakuan dan diulang sebanyak tiga kali sehingga terdapat 21 unit percobaan. Perlakuan yang digunakan berupa pati aren alami dan konsentrasi campuran rasio NTMF:NTPF (99:1). Adapun taraf perlakuan yang digunakan yaitu 2%, 4%, 6%, 8%, 10% dan 12%. Variabel analisis meliputi viskositas, volume pemisahan emulsi, daya menahan air dan minyak, daya mengembang dan kelarutan. Hasil penelitian menunjukkan bahwa  konsentrasi  rasio NTMF dan NTPF yang terbaik adalah 2%. Karakteristik fisikokimia yang dihasilkan pada viskositas, daya mengembang, dan daya kelarutan pati aren asetat fosfat lebih kecil dibandingkan pati alami. Namun pada volume pemisahan emulsi, daya menahan air dan minyak memiliki pati aren asetat fosfat lebih besar dibandingkan pati alami. Viskositas dan daya kelarutan pati aren asetat fosfat meningkat seiring meningkatnya konsentrasi rasio NTMF dan NTPF. Namun pada volume pemisahan emulsi, daya menahan air, daya menahan minyak dan daya mengembang menurun seiring meningkatnya konsentrasi campuran rasio NTMF dan NTPF.</p>

scholarly journals Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

2021 ◽  
Vol 7 (1) ◽  
pp. 34-42
Author(s):  
Norlelawati Arifin ◽  
Nurhani Fatihah Mohd Hanifah ◽  
Hanis Nadia Yahya
Keyword(s):  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Meat Sample ◽  
Crude Fibre ◽  
Sensory Acceptance ◽  
Chia Seed ◽  
Water Holding

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

scholarly journals Effect of Caponization on Meat Quality of Greenleg Partridge Cockerels

2015 ◽  
Vol 15 (2) ◽  
pp. 541-553 ◽  
Author(s):  
Jolanta Calik ◽  
Katarzyna Połtowicz ◽  
Sylwester Świątkiewicz ◽  
Józefa Krawczyk ◽  
Joanna Nowak
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Leg Muscles ◽  
Group I ◽  
Texture Parameters ◽  
Dressing Percentage ◽  
Water Holding

Abstract The objective of the study was to determine the effect of caponizing Greenleg Partridge cockerels on slaughter parameters and meat quality. In total 80 Greenleg Partridge cockerels were assigned to two groups with 40 birds per group. Group I (control) consisted of uncastrated cockerels and group II contained birds that were castrated at 8 weeks of age. Birds were kept until 24 weeks of age and fed the same diet ad libitum. Body weight was recorded at 1, 8, 16 and 24 weeks of age. Dressing percentage, proportion of breast and leg muscles, giblets and abdominal fat, and microstructure of the pectoralis superficialis muscle were determined postmortem. Physicochemical characteristics of meat (pH, CIE L*a*b* colour, water holding capacity, drip loss, thawing loss, cooking loss, shear force, texture parameters and chemical composition) were determined and sensory evaluation was performed. The castration of Greenleg Partridge cockerels contributed to increases in body weight, dressing percentage, and carcass muscle and fat content, and changed the colour of bird skin and muscles. The leg muscles of capons were characterized by higher pH24h, better water holding capacity, a tendency for higher fat concentration, and better sensory quality. The breast muscles of castrated cockerels lost more water and were tougher than the same muscles from uncastrated cockerels, but received better scores for flavour. In conclusion, the results of this study indicate that the caponized Greenleg Partridge cockerels can be used as a valuable material for production of high quality meat.

scholarly journals Effect of coconut oil supplementation on the carcass composition and muscle physicochemical characteristics in lambs

2011 ◽  
Vol 27 (3) ◽  
pp. 1139-1145
Author(s):  
T. Popova ◽  
M. Ignatova ◽  
P. Marinova ◽  
D. Abadjieva
Keyword(s):  
Subcutaneous Fat ◽  
Coconut Oil ◽  
Physicochemical Characteristics ◽  
Carcass Composition ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Synthetic Population ◽  
Intermuscular Fat ◽  
Water Holding ◽  
Experimental Group

A study was carried out with 10 male lambs of Bulgarian dairy synthetic population. The animals were divided in two groups-control and experimental as the diet of the latter was supplemented with coconut oil in amount 20g/d per animal for a period of 90 days. After finishing the experiment, complete slaughter analysis was done on the half carcasses of the animals from both groups and pH 24h, colour, water holding capacity, content of myoglobin, fat, protein, moisture and ash in m. Longissimus dorsi and m. Semimembranosus were determined. The coconut oil supplementation led to significant increase of the contents of the subcutaneous (?<0.001) and intermuscular fat (?<0.05) in the half carcass and its individual parts as well, and influenced significantly the colour of the muscles which was darker in the lambs of the experimental group. Specific deposition of fats in dependence on the location in the carcass was observed. The content of subcutaneous fat was lowest in the neck and highest in the loin, whereas that of intermuscular fat was lowest in the leg and highest in the shoulder of the lambs. Significantly higher water holding capacity (?<0.05) in m. Longissimus dorsi and myoglobin content in m. Semimembranosus (P<0.01) were observed, due to the differences in the type of the muscles.

scholarly journals Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

2016 ◽  
Vol 19 (2) ◽  
pp. 121
Author(s):  
Bustari Hasan ◽  
Desmelati Desmelati ◽  
Dian Iriani ◽  
Sumarto Sumarto ◽  
Sahyudi Sahyudi
Keyword(s):  
Proximate Composition ◽  
Frozen Storage ◽  
Protein Composition ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Frozen Fish ◽  
Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P&gt;0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P&lt;0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P&lt;0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P&lt;0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P&gt;0,05).

scholarly journals Evaluation of Physicochemical Characteristics of Hot-Smoked River Catfish Prepared from Fresh and Frozen Raws

2016 ◽  
Vol 19 (2) ◽  
pp. 121
Author(s):  
Bustari Hasan ◽  
Desmelati Desmelati ◽  
Dian Iriani ◽  
Sumarto Sumarto ◽  
Sahyudi Sahyudi
Keyword(s):  
Proximate Composition ◽  
Frozen Storage ◽  
Protein Composition ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Frozen Fish ◽  
Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P&gt;0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P&lt;0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P&lt;0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P&lt;0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P&gt;0,05).

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