Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes

2017 ◽  
Author(s):  
J. Jairath ◽  
D. P. Sharma ◽  
R. S. Dabur ◽  
P. K. Singh ◽  
S. Bishnoi
Keyword(s):  
Barbituric Acid ◽  
Corn Starch ◽  
Emulsion Stability ◽  
Chemical Properties ◽  
Buffalo Calf ◽  
Fat Replacer ◽  
Texture Profile ◽  
Calorie Content ◽  
Physico Chemical ◽  
Water Holding

The present study envisaged optimization and evaluation of corn starch (CS) level as a fat replacer in buffalo calf meat. A total of four treatments of sausages viz. Control: 20% fat, T-1: 3% CS, T-2: 6% CS, T-3: 9% CS were tried to select suitable level of fat replacer on the basis of water holding capacity, emulsion stability and sensory evaluation. The sausages with selected level of CS were evaluated for physico-chemical properties, texture profile, thio-barbituric acid reactive substance (TBARS), proximate composition and sensory attributes. The 6% level of CS was found optimum and the cooking yield, pH, moisture content, protein content and sensory scores of selected sausages were significantly (P>0.05) higher in comparison to control, however vice-versa for TBARS and fat content. The study concluded that 6% CS level is optimum to develop the low-fat sausages with improved quality and with 43% lower calorie content.

Effects of Industrial Effluents on the Population Density of Soil Microarthropods

1978 ◽  
Vol 5 (3) ◽  
pp. 229-231 ◽  
Author(s):  
Udai Raj Singh ◽  
B. D. Tripathi
Keyword(s):  
Population Density ◽  
Chemical Properties ◽  
Industrial Effluents ◽  
Ion Concentration ◽  
Present Communication ◽  
Hydrogen Ion Concentration ◽  
Soil Microarthropods ◽  
Physico Chemical ◽  
Total Fauna ◽  
Water Holding

The present communication gives the results of a quantitative study of soil microarthropods in relation to pollution induced by a chemical and fertilizer factory at Sahupuri, Varanasi, India. The effluent discharged from the factory has been reported to affect adversely the physicochemical properties (porosity, water-holding capacity, hydrogen ion concentration, total nitrogen, exchangeable sodium, and carbonate) of the soil. The samples were processed in Ladell's apparatus by modified floatation technique for faunal estimation. The population density of soil microarthropods has been found to be poor in the effluent-affected soil (28,107/m2) as against the control soil (39,217/m2) of a near-by area. The Acarina formed the most prevalent group in both the control and polluted habitats, constituting 47.8% and 53.6% of the total fauna, respectively. The abnormal physico-chemical properties of the soil have been indicated as being partly responsible for the faunal depletion.

scholarly journals The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)

2019 ◽  
pp. 228-235
Author(s):  
Danica Savanovic ◽  
Radoslav Grujic ◽  
Jovo Savanovic
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Freezing Rate ◽  
Longissimus Dorsi ◽  
Pork Meat ◽  
Physico Chemical ◽  
Meat Samples ◽  
Water Holding

The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are the result of ice formation and lead to a change in meat quality after thawing. The aim of this paper was to examine the effect of freezing rates on the physicochemical properties of pork meat (M. Longissimus dorsi). The meat samples were frozen at 10 different rates and after 24 hours of storage at -18?C, thawed at +4?C. Samples frozen at the lowest freezing rate (0.23 cm/h) had the lowest water content (72.02%), while for the samples frozen at the highest rate (1.43 cm/h), significantly higher (p<0.05) water content was recorded (73.85%). The protein content ranged from 23.34% (rate 0.50 cm/h) to 23.76% (rate 1.43 cm/h). The increase in freezing rates from 0.23 cm/h to 1.43 cm/h statistically significantly (p<0.05) affected the increase in the pH value (from 5.41 to 5.72). By measuring water holding capacity (WHC) the least amounts of released liquid (2.27 cm2 and 2.23 cm2) were recorded at higher freezing rate (1.00 cm/h and 1.43 cm/h, respectively). The highest thawing loss was determined in pork samples frozen at slower rate (0.23 cm/h) (3.61%).

TINJAUAN MANFAAT KOMPOS DAN APLIKASINYA PADA BERBAGAI BIDANG PERTANIAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Sri Wahyono
Keyword(s):  
Microbial Diversity ◽  
Soil Properties ◽  
Chemical Properties ◽  
Soil Permeability ◽  
Porosity Structure ◽  
Physico Chemical ◽  
Compost Application ◽  
Water Holding ◽  
Structure Water ◽  
Properties Of Soil

Application of chemical fertilizer without adding organic mater causing land poor in nutrients and low of microbial diversity. It causes dedradation of land fertility. This situation can be solved by applying of compost. Nevertheless, macronutriens content of compost are low, it has advantages such as improving physical soil properties, soil permeability, porosity, structure, water holding capacity, etc.Compost application effect is depend on the type of plant and physico-chemical properties of soil, compost characteristics, doses and time of compost application. Compost aplication is agronomically and economically benefit for farming activities that is in line with the organic farming.Key words: Compost, fertilizer, agricultural

Optimization of meat slices from buffalo veal and chevon

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pradeep Kumar Singh ◽  
Satyavir Singh Ahlawat ◽  
Diwakar Prakash Sharma ◽  
Gauri Jairath ◽  
Ashok Kumar Pathera ◽  
...  
Keyword(s):  
Particle Size ◽  
Profile Analysis ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Fat Content ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical ◽  
Sensory Features ◽  
The Comparative Study

Purpose The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study. Design/methodology/approach The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis. Findings The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal. Originality/value The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

scholarly journals D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 256 ◽  
Author(s):  
Torrico ◽  
Tam ◽  
Fuentes ◽  
Viejo ◽  
Dunshea
Keyword(s):  
Lactic Acid ◽  
Chemical Properties ◽  
Purchase Intent ◽  
Sensory Acceptability ◽  
Marginal Effects ◽  
Physico Chemical ◽  
Red Color ◽  
Water Holding ◽  
Positive Effect ◽  
Quality And Shelf Life

Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.

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