Effect of incorporation of minced broiler skin and whole egg malange on the quality of chicken meat patties

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
G. Gawdaman ◽  
S. Sanjivi Kumar ◽  
M. Sudha ◽  
V. Kesava Rao
Keyword(s):  
Lean Meat ◽  
C Storage ◽  
Acceptable Quality ◽  
Percentage Yield ◽  
Chicken Meat Patties ◽  
Minced Meat ◽  
Whole Egg ◽  
Different Levels ◽  
Chicken Patties

In the present experiment, minced broiler skin (MBS) paste at three different levels (5, 7.5 and 10%) were used to replace both lean meat and fat proportionately in the preparation of chicken patties to study the combined effect of MBS and whole egg malange (WEM) (5%) on the quality of chicken patties. Batter was prepared by hand–mixing the ingredients with minced meat and minced fat and patties were cooked in preheated electrical oven at 180ºC for 30 min to an internal temperature of 80ºC. Increased level of incorporation of minced broiler skin paste significantly (p>0.05) decreased the emulsion stability of the batter, and percentage yield, moisture, protein, ether extract and ash contents of the cooked patties. Incorporation of broiler skin significantly (p>0.05) increased the shrinkage of the product as indicated by the measurement of diameter and thickness. Scores for the sensory attributes at all levels of minced broiler skin paste incorporation in the patties were fair to good (except juiciness = 5.87) which were comparable to control samples. Refrigerated (4±1°C) storage in LDPE for 15 days resulted in significant (p>0.05) and gradual decrease in all the quality attributes (TBA value, Tyrosine value and microbiological) and sensory scores, but were well within the limits of acceptability. It is concluded that good acceptable quality chicken patties can be prepared by replacing lean meat and fat with minced broiler skin paste at 5.0% level.

Quality of Chicken Patties with Different Levels of Tapioca Flour Prepared by Using Food Processer

2019 ◽  
Vol 14 (1) ◽  
pp. 30
Author(s):  
B. Ramachendra Reddy ◽  
P.K. Mandal ◽  
S. Kasthuri ◽  
U.K. Pal
Keyword(s):  
Tapioca Flour ◽  
Different Levels ◽  
Chicken Patties

scholarly journals Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits

CORD ◽  
2007 ◽  
Vol 23 (2) ◽  
pp. 12
Author(s):  
J.M.N. Marikkar
Keyword(s):  
Wheat Flour ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Critical Limit ◽  
Acceptable Quality ◽  
Trained Panel ◽  
Keeping Quality ◽  
Hedonic Scale ◽  
Different Levels

Defatted coconut flour obtained from the whitish kernel residue left after the extraction of virgin coconut oil has potential application in high protein-fiber enriched food products. A study was conducted to investigate the use of defatted coconut flour in the preparation of fiber-enriched biscuits. In this, wheat flour was fortified with defatted coconut flour in varying proportions (w/w, 0, 10, 20, 30, 40, 50, 60, and 70%) to prepare a series of blends for biscuit dough. Biscuits samples prepared according to a standard recipe were evaluated by a 36-member semi-trained panel using a 7-point hedonic scale to determine the critical limit of defatted coconut flour substitution in wheat flour for acceptable quality biscuits. Results showed that defatted coconut flour could be used to substitute wheat flour up to a level of 40% without affecting the overall quality. At this level, the dietary fiber content of the biscuit was found to increase by about 10 times. Although biscuit samples showed good acceptability at the beginning, their keeping quality decreased with the increasing level of defatted coconut flour in the biscuit formulation.

scholarly journals Impact of agribusiness on food security and livelihood generation: A case study in Assam, India

2018 ◽  
Author(s):  
Shalini , Chander Kanta Vats and Y.S. Dh Devi ◽  
Chander Kanta Vats ◽  
Y. S. Dhaliwal
Keyword(s):  
Food Security ◽  
Wheat Flour ◽  
Chemical Properties ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Acceptable Quality ◽  
Different Levels

In the present study, Rhododendron flowers were used for the preparation of biscuits to enhance the utility of this valuable flower. Dried Rhododendron petals powder was incorporated at different levels (0%, 5%, 10% and 15%) in biscuits and their sensory and physico- chemical properties were evaluated. The results revealed that, the length and thickness of biscuits decreased by increasing the proportion of Rhododendron powder in biscuits. Addition of Rhododendron powder to wheat flour significantly increased the content of moisture, ash (0.75 to 1.20 %), protein (3.06 to 4.96 %), fibre (0.07 to 0.67 %) and iron (3.90 to 4.19 mg/100g). The sensory results showed a significant decrease (7.70 to 7.10) in the overall acceptability by the addition of Rhododendron power to wheat flour but the product remained acceptable in terms of sensory acceptability up to the level 10 per cent. From the study it can be concluded that a maximum of 15% Rhododendron powder can be incorporated to prepare acceptable quality of biscuits.

scholarly journals Replacement of cow milk chhana with soy chhana in the preparation of rasomalai

2015 ◽  
Vol 44 (1) ◽  
pp. 59-63
Author(s):  
MN Islam ◽  
F Parvin ◽  
MS Hossain ◽  
A Wadud ◽  
MSR Siddiki ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Cow Milk ◽  
Physico Chemical ◽  
Acceptable Quality ◽  
Different Types ◽  
C 50 ◽  
Organoleptic Score ◽  
Physical And Chemical ◽  
Different Levels

Four different types of rasomalai were prepared from cow milk chhana (acid curd) with the addition of different levels of soy chhana. The prepared rasomalai were named as ‘A’ (100% cow milk chhana), ‘B’ (75% cow milk chhana+25% Soy Chhana), ‘C’ (50% cow milk chhana+50% soy chhana) and ‘D’ (25% cow milk chhana+75% soy chhana). The qualities of prepared rasomalai were evaluated by using physical and chemical parameters. It was observed that the addition of soy chhana with cow milk chhana decreased the organoleptic score of the prepared rasomalai. The moisture, total solids and carbohydrate content of the sample were not significantly differed, but protein (p<0.05), ash (p<0.05), fat (p<0.01) content and acidity percent (p<0.01) of the samples were significantly decreased in addition of soy chhana with cow milk chhana. Considering the physico-chemical properties of all samples, it was found that most suitable and acceptable quality of rasomalai can be prepared by admixture of 25% soy chhana and 75% cow milk chhana.DOI: http://dx.doi.org/10.3329/bjas.v44i1.23144            Bang. J. Anim. Sci. 2014. 44 (1): 59-63

scholarly journals Manufacturing and development of a bolted GFRP flange joint for oil and gas applications

2021 ◽  
pp. 095440542198951
Author(s):  
Muhsin Aljuboury ◽  
Md Jahir Rizvi ◽  
Stephen Grove ◽  
Richard Cullen
Keyword(s):  
Pressure Vessel ◽  
Oil And Gas ◽  
Polyester Resin ◽  
High Strength ◽  
Adhesively Bonded ◽  
Acceptable Quality ◽  
Composite Pipe ◽  
And Performance ◽  
Composite Pipes

The goal of this experimental study is to manufacture a bolted GFRP flange connection for composite pipes with high strength and performance. A mould was designed and manufactured, which ensures the quality of the composite materials and controls its surface grade. Based on the ASME Boiler and Pressure Vessel Code, Section X, this GFRP flange was fabricated using biaxial glass fibre braid and polyester resin in a vacuum infusion process. In addition, many experiments were carried out using another mould made of glass to solve process-related issues. Moreover, an investigation was conducted to compare the drilling of the GFRP flange using two types of tools; an Erbauer diamond tile drill bit and a Brad & Spur K10 drill. Six GFRP flanges were manufactured to reach the final product with acceptable quality and performance. The flange was adhesively bonded to a composite pipe after chamfering the end of the pipe. Another type of commercially-available composite flange was used to close the other end of the pipe. Finally, blind flanges were used to close both ends, making the pressure vessel that will be tested under the range of the bolt load and internal pressure.

scholarly journals The Importance of Environmental Factors in the Planning of Container Terminals: The Case Study of the Port of Augusta

2021 ◽  
Vol 11 (5) ◽  
pp. 2153
Author(s):  
Nadia Giuffrida ◽  
Maja Stojaković ◽  
Elen Twrdy ◽  
Matteo Ignaccolo
Keyword(s):  
Environmental Impact ◽  
Container Terminal ◽  
Decision Support Tool ◽  
Container Terminals ◽  
Mitigation Measures ◽  
Support Tool ◽  
Clean Environment ◽  
Different Levels

Container terminals are the main hubs of the global supply chain but, conversely, they play an important role in energy consumption, environmental pollution and even climate change due to carbon emissions. Assessing the environmental impact of this type of port terminal and choosing appropriate mitigation measures is essential to pursue the goals related to a clean environment and ensuring a good quality of life of the inhabitants of port cities. In this paper the authors present a Terminal Decision Support Tool (TDST) for the development of a container terminal that considers both operation efficiency and environmental impacts. The TDST provides environmental impact mitigation measures based on different levels of evolution of the port’s container traffic. An application of the TDST is conducted on the Port of Augusta (Italy), a port that is planning infrastructural interventions in coming years in order to gain a new role as a reference point for container traffic in the Mediterranean.

scholarly journals Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 68
Author(s):  
Martina Zappaterra ◽  
Paolo Zambonelli ◽  
Cristina Schivazappa ◽  
Nicoletta Simoncini ◽  
Roberta Virgili ◽  
...  
Keyword(s):  
Weight Loss ◽  
Salt Content ◽  
Phenotypic Traits ◽  
Processing Plant ◽  
Lean Meat ◽  
New Associations ◽  
Meat Content ◽  
Protected Designation Of Origin ◽  
Genomic Regions

Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three commercial genetic lines were registered (weight, EUROP classification). Phenotypic traits (Semimembranosus muscle ultimate pH, ham weight and lean meat content, adsorbed salt) of the corresponding thighs, undergone PDO ham process in three different plants, were measured, using a fast and non-invasive technology. Green ham weight and lean meat percentage influenced the estimated salt content and the weight loss during salting, even if the processing plant greatly affected the variability of the measured ham traits. The genomic data were obtained with the GeneSeek Genomic Profiler (GGP) 70k HD Porcine Array, using the slaughter day and the sex of the animals in the statistical analyses. The phenotypic traits were associated with the genotypes through GenAbel software. The results showed that 18 SNPs located on nine porcine chromosomes were found to be associated with nine phenotypic traits, mainly related to ham weight loss during salting. New associations were found between markers in the genes Neural Precursor Cell Expressed Developmentally Down-Regulated 9 (NEDD9, SSC7), T-Cell Lymphoma Invasion and Metastasis 2 (TIAM2, SSC1), and the ham quality traits. After validation, these SNPs may be useful to improve the quality of thighs for the production of PDO dry-cured hams.

scholarly journals Effects of Feedstock and Catalyst Concentration on Biodiesel Production

2012 ◽  
pp. 23-32
Author(s):  
Norzita Ngadi ◽  
Hajar Alias ◽  
Siti Aktar Ishak
Keyword(s):  
Catalyst Concentration ◽  
Heat Of Combustion ◽  
Biodiesel Production ◽  
Soap Content ◽  
Soybean Oils ◽  
Used Oil ◽  
Significant Difference ◽  
Percentage Yield ◽  
Transesterification Method

In this study, production of biodiesel from new and used palm and soybean oils was carried out using a transesterification method. The effect of catalyst amount used towards the percentage yield, soap content and heat of combustion of the biodiesel produced was investigated. The soap content and heat combustion of the biodiesel were determined using titration (AOCS Cc-95) and heat calorimeter bomb (ASTM D240-09), respectively. The results showed that catalyst concentration of 0.5 w/w% gave the best result in terms of yield of biodiesel produced from both palm and soybean oils. However, the quality of biodiesel (i.e. soap content and heat of combustion) produced from palm and soybean oils behaved differently towards catalyst concentration. Overall, both oils (palm and soybean), either new or used oil apparently showed no significant difference in term of yield or qualities of biodiesel produced. This indicates that the used oil has high potential as an economical and practical future source of biodiesel.

scholarly journals Integration of Satellite Data with High Resolution Ratio: Improvement of Spectral Quality with Preserving Spatial Details

Sensors ◽  
2018 ◽  
Vol 18 (12) ◽  
pp. 4418 ◽  
Author(s):  
Aleksandra Sekrecka ◽  
Michal Kedzierski
Keyword(s):  
High Ratio ◽  
Data Sets ◽  
Spectral Quality ◽  
Local Statistics ◽  
Panchromatic Image ◽  
Urbanized Area ◽  
Fusion Methods ◽  
Spatial Quality ◽  
Different Levels

Commonly used image fusion techniques generally produce good results for images obtained from the same sensor, with a standard ratio of spatial resolution (1:4). However, an atypical high ratio of resolution reduces the effectiveness of fusion methods resulting in a decrease in the spectral or spatial quality of the sharpened image. An important issue is the development of a method that allows for maintaining simultaneous high spatial and spectral quality. The authors propose to strengthen the pan-sharpening methods through prior modification of the panchromatic image. Local statistics of the differences between the original panchromatic image and the intensity of the multispectral image are used to detect spatial details. The Euler’s number and the distance of each pixel from the nearest pixel classified as a spatial detail determine the weight of the information collected from each integrated image. The research was carried out for several pan-sharpening methods and for data sets with different levels of spectral matching. The proposed solution allows for a greater improvement in the quality of spectral fusion, while being able to identify the same spatial details for most pan-sharpening methods and is mainly dedicated to Intensity-Hue-Saturation based methods for which the following improvements in spectral quality were achieved: about 30% for the urbanized area and about 15% for the non-urbanized area.

Sign in / Sign up

Export Citation Format

Share Document