Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator

Dagger-tooth pike conger fish (Muraenesox cinerus) is known to have high edible portions and white meat, thus can be used as a surimi raw materials. However, the textural quality of this fish meat is relatively poor after washing process of surimi. This reserch was aimed to analyze the effects of TGase activator and STPP addition to increase the textural quality of surimi malong. The method used is a factorial experiment with the addition of activator TGase 0.2; 0.4 and 0.6 and STPP at concentrations 0; 0.2; 0.5 and 0.8. Parameters observed were texture profile analysis (TPA), water holding capacity (WHC) folding test, bite test, and scanning electron microscopy (SEM). The results showed that the addition of STPP and activator TGase (Ca) has significant effect on increasing the hardness, fracturability, chewiness, gumminess, bite test and the folding test. Furthermore, microscopies structure (SEM) of malong surimi showed smooth and solid surfaces.

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Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham

Foods ◽

10.3390/foods10030535 ◽

2021 ◽

Vol 10 (3) ◽

pp. 535

Author(s):

Sumari Schutte ◽

Jeannine Marais ◽

Magdalena Muller ◽

Louwrens C. Hoffman

Keyword(s):

Sodium Tripolyphosphate ◽

Profile Analysis ◽

Descriptive Analysis ◽

Partial Replacement ◽

Acceptance Testing ◽

Texture Profile ◽

Instrumental Color ◽

Total Fat ◽

Sensory Descriptive Analysis

The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased (p ≤ 0.05) with decreasing levels of STPP (and increased levels of iota-CGN). No significant trend in instrumental color measurements or springiness were observed between treatments. Ostrich ham with 0.35% STPP and lower had increased ostrich meat aroma and flavor, while spicy aroma and flavor, mealiness and consumer acceptance decreased. Iota carrageenan can be substituted for STPP (up to 0.35% STPP and 0.2% iota-CGN) to produce reduced STPP ham.

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A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽

10.3390/foods10030560 ◽

2021 ◽

Vol 10 (3) ◽

pp. 560

Author(s):

Allah Bakhsh ◽

Se-Jin Lee ◽

Eun-Yeong Lee ◽

Nahar Sabikun ◽

Young-Hwa Hwang ◽

...

Keyword(s):

Profile Analysis ◽

Control Sample ◽

Texture Profile ◽

Crude Fiber Content ◽

A Value ◽

Novel Approach ◽

Meat Analog ◽

And Control ◽

Water Holding ◽

Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

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Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

Foods ◽

10.3390/foods11020144 ◽

2022 ◽

Vol 11 (2) ◽

pp. 144

Author(s):

Minh Ha ◽

Robyn Dorothy Warner ◽

Caitlin King ◽

Sida Wu ◽

Eric N. Ponnampalam

Keyword(s):

Profile Analysis ◽

Vastus Lateralis ◽

Modified Atmosphere Packaging ◽

Water Holding Capacity ◽

Standard Diet ◽

Texture Profile ◽

Sheep Meat ◽

Camelina Meal ◽

Finishing Feed ◽

Water Holding

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

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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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Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

Journal of Dairy Research ◽

10.1017/s0022029905000762 ◽

2005 ◽

Vol 72 (2) ◽

pp. 234-242 ◽

Cited By ~ 8

Author(s):

Mutlag M Al-Otaibi ◽

R Andrew Wilbey

Keyword(s):

Amino Acids ◽

Free Amino ◽

Trichloroacetic Acid ◽

Profile Analysis ◽

Water Soluble ◽

Soluble Nitrogen ◽

Salt Reduction ◽

Texture Profile ◽

Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

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Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Foods ◽

10.3390/foods8100519 ◽

2019 ◽

Vol 8 (10) ◽

pp. 519 ◽

Cited By ~ 1

Author(s):

Kai-Nong Sun ◽

Ai-Mei Liao ◽

Fan Zhang ◽

Kiran Thakur ◽

Jian-Guo Zhang ◽

...

Keyword(s):

Profile Analysis ◽

Sem Analysis ◽

Rheological Parameters ◽

Composite Flour ◽

Texture Profile ◽

Chinese Yam ◽

Substitution Level ◽

Granule Structure ◽

Stable Network

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

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Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

Asian Fisheries Science ◽

10.33997/j.afs.2021.34.4.008 ◽

2021 ◽

Vol 34 (4) ◽

Author(s):

ABU BAKAR ASYRUL-IZHAR ◽

◽

NORIZAH MHD SARBON ◽

MOHAMMAD RASHEDI ISMAIL-FITRY

Keyword(s):

Moisture Content ◽

Linear Expansion ◽

Raw Materials ◽

Raw Material ◽

Colour Properties ◽

Mixing Times ◽

Sensory Acceptability ◽

Water Holding ◽

Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

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КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

Scientific Messenger of LNU of Veterinary Medicine and Biotechnology ◽

10.15421/nvlvet6602 ◽

2016 ◽

Vol 18 (2(66)) ◽

pp. 8-13

Author(s):

N.M. Bogatko ◽

N.V. Bukalova ◽

L.M. Bogatko ◽

V.Z. Salata ◽

L.P. Аrtemenko ◽

...

Keyword(s):

Heat Treatment ◽

Mass Fraction ◽

Ice Cream ◽

Water Holding Capacity ◽

Improved Method ◽

Fresh Fish ◽

Fish Meat ◽

Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

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THE EFFECTS OF FOLIARLY APPLIED CALCIUM ON FRUIT CALCIUM, FIRMNESS, SOLUBLE SOLIDS, STORABILITY AND ORGANOLEPTIC QUALITY OF `CRESTHAVEN' PEACH

HortScience ◽

10.21273/hortsci.25.9.1147c ◽

1990 ◽

Vol 25 (9) ◽

pp. 1147c-1147

Author(s):

J. Anthony Hopfinger ◽

Donald W. Shaffner ◽

Eric D. Cubberley

Keyword(s):

Size Distribution ◽

Profile Analysis ◽

Fruit Size ◽

Storage Period ◽

Soluble Solids ◽

High Rate ◽

Calcium Treatment ◽

Crop Load ◽

Texture Profile

Both Cacl2 and Nutrical (a trihydroxyglutarate chelate) were foliarly applied at rates of 1.8 and 5.5 Cacl2/ha/season and 1.5 and 4.5 l/ha/season, respectively. Applications were made starting at shuck split and repeated at 2 week intervals until harvest. Neither calcium treatment had an effect on fruit size and size distribution. Fruit size was directly related to crop load. Calcium chloride application had the most pronounced effect on increasing the red over-color of `Cresthaven' peaches with Nutrical intermediate compared to the control. The high rate of Nutrical increased flesh calcium levels at harvest by 75-100 PPM. Instron Texture Profile Analysis indicated that any calcium treatment significantly increased the hardness of the peach. Nutrical at 4.5 l/ha/season improved hardness 2-fold compared to the controls. The improved hardness was maintained throughout the 6 week storage period.

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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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