scholarly journals The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage

2020 ◽  
Author(s):  
Leila Nateghi ◽  
Alireza Maleki Kahaki ◽  
Fatemeh Zarei
Keyword(s):  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Monascus Purpureus ◽  
Microbial Load ◽  
Processed Foods ◽  
Acceptable Range ◽  
Significant Difference

Background: Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties. Methods: The antioxidant properties (Thiobarbiturics), microbiology tests, color (L*, a*, and b*), and their sensory evaluation were measured 30 days after production (storage in a refrigerator condition) and compared with the control sample (without Monascus purpureus pigment and with 100% nitrite). The data were analyzed using Duncan's one-way analysis of variance at 95% confidence level through Minitab 16 software. Results: Replacement of Monascus purpureus pigment with nitrite had no significant effect on the sensory properties of treatments and caused a slight increase in the thiobarbituric index during the storage period, which was not significantly different with the control sample before its replacement up to 60%. The microbial load was increased during the storage in all treatments. The microbial load of samples in which nitrite was replaced with 0%, 40%, and 60% Monascus purpureus pigment was within the acceptable range of standard after 30 days of storage. L* index was decreased, but a* and b* indices were increased by replacing Monascus purpureus pigment with nitrite. Conclusion: The sample containing 60% Monascus purpureus pigment was selected as a superior treatment because the antioxidant properties, microbial load, and sensory properties had no significant difference with the control sample.  

scholarly journals Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature

Fishes ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 32
Author(s):  
Bhaskar Chandra Majumdar ◽  
Faria Afrin ◽  
Md. Golam Rasul ◽  
Dinesh Chandra Shaha ◽  
A.K.M. Azad Shah
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Ph Value ◽  
Storage Period ◽  
Sun Exposure ◽  
Sensory Properties ◽  
Human Consumption ◽  
Mystus Vittatus ◽  
Significant Difference ◽  
Dried Fish

The objective of this study was to investigate the changes in physicochemical, microbiological, and sensory properties of sun-dried Mystus vittatus during storage at ambient temperature. The fish was dried under sun exposure on bamboo mats for 5–6 days until the moisture content reduced to approximately 10–15%. The dried fish was then packed into airtight polyethylene bags and stored at ambient temperature (24 to 29 °C) for 90 days. The physical and sensory properties revealed that the dried fish was acceptable for human consumption for up to 60 days. The pH value slightly decreased from 6.42 to 5.95 during the storage period. The moisture content increased significantly (p < 0.05), while no significant difference was observed for the protein, lipid, and ash contents (on a dry matter basis) with the increase in the storage time. The peroxide value, acid value, and conjugated dienes of the lipids increased significantly during the storage period. The microbial load also increased with the increase in the storage period. The results of this study suggest that the product was slightly oxidized during the storage period and could be stored for up to two months.

scholarly journals The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1869
Author(s):  
Karolina Ferysiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Sodium Nitrite ◽  
Pathogenic Bacteria ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Storage Period ◽  
Secondary Products ◽  
Pork Production ◽  
Canned Meat ◽  
Radical Scavenging Ability ◽  
Nitrate And Nitrite

The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

scholarly journals Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

2012 ◽  
Vol 80 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Mutamed M. Ayyash ◽  
Frank Sherkat ◽  
Nagendra P. Shah
Keyword(s):  
Environmental Scanning Electron Microscopy ◽  
Storage Period ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Environmental Scanning ◽  
Mozzarella Cheese ◽  
Texture Profile ◽  
Significant Difference ◽  
Salt Mixtures ◽  
Microscopy Images

The effect of partial substitution of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz., NaCl only, NaCl:KCl, 3:1, 1:1 and 1:3 (w/w); all used at of 46 g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCl mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.

scholarly journals INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
N. Shmatchenko ◽  
M. Artamonova ◽  
O. Aksonova ◽  
S. Oliinyk
Keyword(s):  
Antioxidant Capacity ◽  
Shelf Life ◽  
New Technologies ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Storage Period ◽  
Storage Conditions ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Reducing Substances

This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of cryogenic origin were used, namely cryopastes from quince, apple, carrot, pumpkin, grapes, and cryopowders from rose hips, sea buckthorn, and grapes. It is shown that the use of plant cryoadditives makes it possible to increase the biological value and antioxidant properties of new types of marmalade. For new types of marmalade with cryoadditives, during its shelf life, these properties have not been studied earlier. However, it should be noted that such studies are necessary and relevant for solving the problem of preserving the quality indicators and antioxidant capacity of marmalade with cryoadditives. New kinds of marmalade have high organoleptic characteristics during the whole storage period. It is shown that the storage conditions of marmalade, according to current regulatory documentation, are suitable for new marmalade products, since the physico-chemical and microbiological indicators vary, but remain within acceptable limits. Thus, the moisture content decreases to almost 31%, the acidity rises by 12–16%, compared to freshly prepared samples. The content of reducing substances increases by 30–64%. It is determined that the value of the antioxidant capacity of all the samples developed is much higher – almost 2.3–8 times than the same figure for the control sample. After the storage period, the antioxidant capacity is reduced by 15–35%, but this data also significantly exceeds the antioxidant capacity of the control sample. Storage of marmalade with cryopastes and cryopowders for 90 days is possible, since all the basic physico-chemical, microbiological, and organoleptic indicators at the end of shelf life meet the requirements. Indicators of antioxidant capacity for them also remain at a fairly high level. New technologies of jelly-fruit marmalade with plant cryoadditives have been introduced at 4 enterprises. 2 utility model patents have been received, and regulatory documents have been developed and approved for the manufacture of new jelly products.

scholarly journals Effects of fat replacing with eggplant puree on characteristics of chocolate spread

2020 ◽  
Vol 8 (4) ◽  
pp. 132-139
Author(s):  
Maha IK Ali ◽  
Rehab A Mostafa ◽  
Ahmed E Abdel Gawad
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Tannic Acid ◽  
Storage Stability ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Plate Count ◽  
Significant Difference ◽  
Chocolate Spread

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

2017 ◽  
Vol 54 (2) ◽  
pp. 198
Author(s):  
Shilpa Yatnatti ◽  
D. Vijayalakshmi
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Storage Period ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Seed Kernel ◽  
Mango Kernel ◽  
Significant Difference ◽  
Mango Seed

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15<sup>th</sup> day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F. M. Ali ◽  
Ayman M. El-Anany ◽  
Hassan M. Mousa
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Jojoba Oil ◽  
Content Type ◽  
Cheese Sample

Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese. Practical implications It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese. Originality/value It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

scholarly journals Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs

2021 ◽  
Vol 50 (8) ◽  
pp. 2219-2228
Author(s):  
Siti Khadijah Khalid ◽  
Mohammad Rashedi Ismail-Fitry ◽  
Masni Mat Yusoff ◽  
Hani Hafeeza Halim ◽  
Ahmad Haniff Jaafar ◽  
...  
Keyword(s):  
Cocos Nucifera ◽  
Meat Product ◽  
Control Sample ◽  
Fat Content ◽  
Sensory Properties ◽  
Low Fat ◽  
Fat Replacers ◽  
Reduced Fat ◽  
Significant Difference ◽  
Cooking Yield

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs.

scholarly journals Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

2020 ◽  
Vol 246 (11) ◽  
pp. 2187-2204
Author(s):  
Csilla Benedek ◽  
Zsanett Bodor ◽  
Vanda Tímea Merrill ◽  
Zoltán Kókai ◽  
Attila Gere ◽  
...  
Keyword(s):  
Storage Time ◽  
Antioxidant Properties ◽  
Electronic Tongue ◽  
Storage Period ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Data Matrix ◽  
Taste Intensity ◽  
Sugar Alcohols ◽  
And Storage

Abstract Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

Oxidative Deterioration of Canned Lake Whitefish (Coregonus clupeaformis) Treated with Antioxidants

1975 ◽  
Vol 32 (2) ◽  
pp. 227-232 ◽  
Author(s):  
C. A. Biggar ◽  
N. A. M. Eskin ◽  
M. Vaisey ◽  
B. Johnston
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Coregonus Clupeaformis ◽  
Lake Whitefish ◽  
Oxidative Deterioration ◽  
Significant Difference

Lake whitefish (Coregonus clupeaformis) was canned with one of two antioxidant mixtures, AX1 (20% butylated hydroxyanisole, 20% butylated hydroxytoluene) or AX2 (10% butylated hydroxyanisole, 10% butylated hydroxytoluene, 6% citric acid, and 6% propyl gallate), and compared to untreated control samples. The flavor and quality of the fish were examined at intervals during 4 days of open refrigerated storage using sensory, chemical, and physical methods. Both thiobarbituric acid (TBA) values and the results of paired flavor comparisons by an eight-member trained sensory panel demonstrated that the greatest degree of oxidative deterioration was always associated with the untreated fish, while AX1-treated fish exhibited the least amount of "off-flavor" over the storage period. The relative degree of "off-flavor" as evaluated by the panelists tended to increase on storage; TBA values showed a linear relationship with time. Tristimulus readings using the Hunter Colorimeter showed a significant difference between the control sample and the two antioxidant-treated samples with respect to the pink color of freshly opened canned whitefish.

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