scholarly journals Effect of the Addition of Soy Protein (Glycine Max Merryl) on the Composition of Cooked Ham

2021 ◽  
Author(s):  
E. Romero Machado ◽  
T. Zambrano Núñez ◽  
P. Pino Falconí
Keyword(s):  
Glycine Max ◽  
Soy Protein ◽  
Sensory Analysis ◽  
Laboratory Tests ◽  
Experimental Approach ◽  
Meat Products ◽  
Control Treatment ◽  
Microbiological Analysis ◽  
Randomized Design ◽  
Cooked Ham

The present study aimed to assess the bromatological composition when soy protein was added in the preparation of cooked ham. An experimental approach was used. There were three treatments in which 2.50% (T1), 5.00% (T2) and 7.50% (T3) soy protein was added; these were compared to a control treatment (T0). A randomized design was applied and means were analyzed according to Tukey at 5%. The following laboratory tests were carried out in the ham finished product: bromatological analysis, microbiological analysis and sensory analysis. The results obtained were as follows: fiber: 2.27%; humidity: 63.53%; fat: 7.47%; protein: 20.23%; ash: 1.83%; and carbohydrates: 4.68%. Significant differences were found between the addition of 7.50% of soy protein compared to the 0% control treatment. It can be concluded from the results that the addition of soy protein to ham increases the content of fiber, fat, protein, ash and carbohydrates, and the best treatment without affecting the characteristics of the finished product is the addition of 7.50% soy protein. Keywords: meat products, ham, soy protein. RESUMEN El presente estudio tiene como objetivo adicionar proteína de soya en la elaboración de jamón cocido y valorar la composición bromatológica. El método utilizado en la investigación es experimental manejando tres tratamientos en los cuales se añadió proteína de soya en 2,50 (T1), 5,00 (T2) y 7,50 (T3)%, que se los comparó a un tratamiento control (T0), se aplicó un diseño completamente al azar y separación de medias según Tukey al 5%, en el jamón como producto terminado, se realizaron las siguientes pruebas de laboratorio; análisis bromatológico, análisis sensorial.  Los resultados obtenidos de fibra (2,27%), humedad (63,53%), grasa (7,47%), proteína (20,23%), ceniza (1,83%) y carbohidratos (4,68%), se encontró diferencias significativas entre la adición de 7,50% de proteína de soya frente al tratamiento control 0%. Con los resultados se puede aludir que las formulaciones de jamón con adición de proteína de soya, aumenta los contenido de fibra, grasa, proteína, ceniza y carbohidratos  en relación a un tratamiento control, se puede establecer  que el mejor tratamiento es con la adición del 7,50% de proteína de soya sin que afecte las características del producto terminado Palabras claves: productos cárnicos, jamón, proteína de soya.

scholarly journals Sensory atributes, nutricional values and innocuousness of hamburgers made with cherry pulp, soy and pork meet

2020 ◽  
Vol 38 (1) ◽  
pp. 128-150
Author(s):  
Nelson Loyola ◽  
Carlos Acuña ◽  
Mariela Arriola
Keyword(s):  
Lactic Acid ◽  
Soy Protein ◽  
Meat Products ◽  
Control Treatment ◽  
E Coli ◽  
Overall Acceptability ◽  
Sensorial Attributes ◽  
Sensorial Evaluation ◽  
Microbiological Aspects ◽  
Made In

The addition of pulps and extracts from some fruits has proved to be good to replace fat in food, aside from the addition oCof a higher nutritional value to chopped-meat products, such as hamburgers. In this work, hamburgers made with pork meet with the addition of cherry pulp and soy protein were assessed; physical, chemical and microbiological aspects were analyzed as well as their sensorial qualities. Three treatments with different percentages such as; pork meet 63.4 %, cherry pulp 8 %, soy protein 4.3 % and biosalt 1.1 % were made. Moisture was determined by the method (AOAC 950.46). In addition, pH and the percentage of lactic acid present in hamburgers was measured, presence of E. coli, as well as the sensorial evaluation according to their sensorial attributes and their overall acceptability. The content of moisture was not significantly different among the treatments (p≤ 0.05). Percentage of fat changed 30.5 % (T1) and 34.4 % (T3), being observed significant differences between both treatments (p≤ 0.05). The pH varied between 32 % (T1), 5.5 % (T2) and 23.7 % (T3) as compared with the hamburgers made in the control treatment T0, being significantly different from those made in treatments T1 and T2. The content of lactic acid showed an increase of 71.4 % (T1), 69.2 % (T2) and 36.4 % (T3), being significantly different among them. Significant differences (p≤ 0.05) in the perception of the attributes color and texture on the assessed hamburgers were detected, which did not happen with the attributes flavor and aroma. The microbiological evaluation, it was observed no presence of E.coli. The hypothesis of this study was not completely fulfilled because the addition of cherry pulp to make hamburgers effectively reduced the fat content, but the sensorial chemical aspects, acceptability and innocuousness did not show any improvement as compared to the control treatment.

scholarly journals The Response of The Addition of Ginseng Leaves (Talinum Paniculatum Gaertn) Mix Supplements in Rations to The Performance of Broiler Production

JURNAL TERNAK ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 54
Author(s):  
Yurni Sari Amir ◽  
Ulva Mohtar Lutfi ◽  
Ramond Siregar ◽  
Nelzi Fati ◽  
Dihan Kurnia
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Dietary Intake ◽  
Body Weight Gain ◽  
Meat Products ◽  
Feed Additive ◽  
Control Treatment ◽  
Leaf Meal ◽  
Randomized Design ◽  
Ginseng Leaf

The aim of this study was to determine the response of adding ginseng leaf supplements (Talinum Paniculatum Gaertn) to the diet on the introduction of meat products, including dietary intake, body weight gain and dietary transformation in broilers. The subjects of the study were 100 broilers with five treatments and four replicates grown from DOC for 33 days. A control treatment was a 100% mixed diet (A), and B was a mixed died with 0.5% ginseng leaf mixture supplement. Treatment C was a mixed died with 1% ginseng leaf mixture supplement, with 1.5% ginseng leaf mixture supplement (D treatment), and with 2% additive to the ginseng leaf mixture (E treatment). The blended diet consisted of corn, palm meal, soybean meal, fishmeal, oil, and top mix. The variables measured were diet intake, weight gain, and diet conversion. The research method used an experiment with a completely randomized design. The results showed that the addition of the ginseng leaf meal feed additive to the diet had no significant effect (P> 0.05) on dietary intake, body weight gain, and diet conversion. The conclusion of this study is that the addition of up to 2% of the ginseng leaf meal feed additive to the diet did not negatively affect the appearance of the product and broilers.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

scholarly journals Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Biomolecules ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 677
Author(s):  
Cristina Serra-Castelló ◽  
Ilario Ferrocino ◽  
Anna Jofré ◽  
Luca Cocolin ◽  
Sara Bover-Cid ◽  
...  
Keyword(s):  
High Pressure ◽  
Protective Effect ◽  
Molecular Mechanisms ◽  
Rna Extraction ◽  
Meat Products ◽  
High Pressure Processing ◽  
Membrane Properties ◽  
Short Exposure ◽  
Cooked Ham ◽  
Pressure Resistance

Formulations with lactate as an antimicrobial and high-pressure processing (HPP) as a lethal treatment are combined strategies used to control L. monocytogenes in cooked meat products. Previous studies have shown that when HPP is applied in products with lactate, the inactivation of L. monocytogenes is lower than that without lactate. The purpose of the present work was to identify the molecular mechanisms underlying the piezo-protection effect of lactate. Two L. monocytogenes strains (CTC1034 and EGDe) were independently inoculated in a cooked ham model medium without and with 2.8% potassium lactate. Samples were pressurized at 400 MPa for 10 min at 10 °C. Samples were subjected to RNA extraction, and a shotgun transcriptome sequencing was performed. The short exposure of L. monocytogenes cells to lactate through its inoculation in a cooked ham model with lactate 1h before HPP promoted a shift in the pathogen’s central metabolism, favoring the metabolism of propanediol and ethanolamine together with the synthesis of the B12 cofactor. Moreover, the results suggest an activated methyl cycle that would promote modifications in membrane properties resulting in an enhanced resistance of the pathogen to HPP. This study provides insights on the mechanisms developed by L. monocytogenes in response to lactate and/or HPP and sheds light on the understanding of the piezo-protective effect of lactate.

Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

2021 ◽  
Vol 19 (1) ◽  
pp. 155-163
Author(s):  
S Sapkota ◽  
D Kc ◽  
H Giri ◽  
M Saud ◽  
M Basnet ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Control Treatment ◽  
Quality Performance ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Acid Ratio ◽  
Ethephon Treatment ◽  
Completely Randomized Design ◽  
And Control ◽  
Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Effect of biofertilizer obtained by anaerobic digestion of cassava effluent on the development of crambe plants

2017 ◽  
Vol 21 (10) ◽  
pp. 681-685 ◽  
Author(s):  
Andressa C. Neves ◽  
Camila N. Bergamini ◽  
Rafaela de O. Leonardo ◽  
Manoel P. Gonçalves ◽  
Dilcemara C. Zenatti ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Plant Development ◽  
Root Biomass ◽  
Oil Content ◽  
Final Height ◽  
Control Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Shoot And Root Biomass ◽  
Number Of Branches

ABSTRACT This study aimed to evaluate the effect of applying increasing doses of biofertilizer obtained by the anaerobic digestion of cassava effluent on the development of crambe plants. The experiment was conducted in a protected environment at the Federal University of Paraná (UFPR), Palotina Sector, between April and August 2015. A completely randomized design was used, and five different treatments with the following doses were applied in five replicates: 0, 40, 80, 120, and 160 kg ha-1 of K2O. The following parameters related to plant development were evaluated: final height, stem diameter, number of branches, dry shoot and root biomass, mass of the grains, and oil content. The 160 kg K2O ha-1 dose was found to have the best influence on the plant development, because all the measured parameters reached their highest values at this dose, except for oil content, which attained the highest percentage in the case of the control treatment (0 kg ha-1 of K2O). This study proved that the biofertilizer obtained by anaerobic digestion of cassava effluent can be used as an alternative to regular fertilizers in cultivating crambe.

scholarly journals Soy protein: a food allergen frequently used in the preparation of meat products

2020 ◽  
Vol 47 (3) ◽  
pp. 463-469
Author(s):  
Cristiane Canan ◽  
Djonathan Adamante ◽  
Daneysa Kalschne ◽  
Marinês Paula Corso ◽  
Elciane Regina Zanatta
Keyword(s):  
Soy Protein ◽  
Food Allergen ◽  
Protein A ◽  
Meat Products

scholarly journals Methionine plus cystine requirements for the maintenance and efficiency of utilization with tambaqui of different body weights

2020 ◽  
Vol 44 ◽  
Author(s):  
Neliane Galvão Porto ◽  
Felipe Barbosa Ribeiro ◽  
Jefferson Costa de Siqueira ◽  
Marcos Antonio Delmondes Bomfim ◽  
Rafael Silva Marchão ◽  
...  
Keyword(s):  
Amino Acid ◽  
Control Treatment ◽  
Native Fish ◽  
Amino Acid Requirement ◽  
Treatment Groups ◽  
Protein Retention ◽  
Lack Of Information ◽  
Randomized Design ◽  
Body Weights ◽  
Completely Randomized Design

ABSTRACT Methionine is an essential amino acid, and generally, the first limiting one in the diets of tambaqui, the main native fish produced in continental aquaculture in South America. However, there is a lack of information on their amino acid requirement, especially for maintenance and efficiency of utilization. The present study aimed to determine the requirement of [methionine plus cystine] for the maintenance and efficiency of utilization using tambaqui of different body weights. Two experiments were carried out using 250 tambaqui with weights of 100 and 300 g. They were distributed in a completely randomized design with four treatment groups (0.264, 0.396, 0.528, and 0.660% of digestible [Met + Cys]), five replications. The control treatment (CT) was performed with the addition of methionine at the first level (0.264%) until the second level was reached (0.396%). The maintenance requirement was determined by the regression analysis between the consumption of [Met + Cys] and protein retention equal to zero. The efficiency was determined using the value of the slope coefficient of the line obtained by the linear regression. The protein and methionine retention values of tambaqui weighing 100 to 300 g were compared by the parallelism test, and no difference was observed between the parameters of the equations indicating the need for only one equation to describe the responses to body weights. The requirement of digestible [Met + Cys] for the maintenance of tambaqui with weights from 100 to 300 g was 60.47 mg kg-0.7 day-1 and the efficiency of utilization of 42%.

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