scholarly journals Utilization of Whey and Whey based Preparation in Processing and Development of Value Added Low-fat Meat Products

2020 ◽  
Vol 9 (12) ◽  
pp. 3308-3315
Author(s):  
Kuleswan Pame ◽  
B. Davuddin ◽  
Sanjib Borah ◽  
Jumi Dutta ◽  
Pompi R. Boro
Keyword(s):  
Meat Products ◽  
Value Added ◽  
Low Fat

Reduced and Low Fat Meat Products

1996 ◽  
pp. 355-371 ◽  
Author(s):  
A. M. Pearson ◽  
T. A. Gillett
Keyword(s):  
Meat Products ◽  
Low Fat

scholarly journals CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

2021 ◽  
Author(s):  
Desislava Borislavova Vlahova-Vangelova ◽  
Desislav Balev ◽  
Nikolay Delchev Kolev ◽  
Dilyana Gradinarska ◽  
Stefan Dragoev
Keyword(s):  
Meat Products ◽  
Value Added ◽  
Sensory Properties ◽  
Food Ingredients ◽  
Poultry Products ◽  
A Value ◽  
Plastic Strength ◽  
Negative Effect ◽  
Acheta Domestica ◽  
The Impact

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

Industrially Important Enzymes Production From Food Waste

2019 ◽  
pp. 31-42
Author(s):  
Madhuri Santosh Bhandwalkar
Keyword(s):  
Carbon Dioxide ◽  
Global Warming ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Value Added ◽  
Oil Products ◽  
Food Demand ◽  
Food Processing Waste ◽  
Land Filling

To link food demand and reduction in food waste, proactive approaches should be taken. Perishable food is mainly fruits and vegetables, waste from different processing industries like pulses, meat products, oil products, dairy products, and fishery byproducts. Conventional food waste management solution is land filling which is not sustainable as it generates global warming gases like methane and carbon dioxide. To reduce food waste, the process known as “food valorization” has become another solution to landfilling, the concept which is given by European Commission in 2012, meaning food processing waste conversion to value-added products. In this chapter the study focuses on production of industrially important enzymes from food waste which could be one of the reactive solutions. Different enzymes like pectinase, peroxidase, lipase, glucoamylase, and protease can be produced from food waste.

scholarly journals Possibilities to develop low-fat products: a review

2016 ◽  
Vol 20 (1) ◽  
pp. 3-19 ◽  
Author(s):  
Roxana Tufeanu ◽  
Ovidiu Tiţa
Keyword(s):  
Dairy Products ◽  
Heart Diseases ◽  
Essential Fatty Acids ◽  
Meat Products ◽  
Low Fat ◽  
Fat Replacers ◽  
Coronary Heart Diseases ◽  
Texture Profile ◽  
Fat Reduction ◽  
Functional Components

Abstract Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

Use of chevon in the development of low-fat meat products.

1997 ◽  
Vol 75 (2) ◽  
pp. 571 ◽  
Author(s):  
N A James ◽  
B W Berry
Keyword(s):  
Meat Products ◽  
Low Fat

scholarly journals Chemical composition of different formulations of bean (Phaseolus vulgaris L.) sarazo consumed in Sinaloa

2019 ◽  
Vol 6 (5) ◽  
pp. 232-234
Author(s):  
Alma Lorena Urias Sauceda ◽  
Nora Estela Ponce Fernandez ◽  
Pollorena Gregorio Lopez ◽  
Cindy Rosas Dominguez
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Eating Habits ◽  
Meat Products ◽  
Value Added ◽  
Maximum Size ◽  
Soluble Fiber ◽  
A Value ◽  
Main Effect ◽  
One Way Anova

The consumption of dry common beans in Mexico has been modified by eating habits. The green bean seed or sarazo, is harvested When the seeds Have Reached Their maximum size but the seeds are not ripe, contributing to ancestral recipes That still prevail in Sinaloa. The objective was to evaluate the chemical composition of sarazo bean consumed in Sinaloa Formulations, as a value-added food alternative. Sarazo bean seeds (Azufrado Higuera) was used. The treatments were sarazo fresh beans (FC), cooked beans (FCO), cooked beans with vegetables at 4.6% (F1) and beans with 47% of vegetables and meat products (F2). The chemical composition was evaluated in triplicate with the standardized methods of the AOAC (2000). The experimental design was completely random, the analysis included a one-way ANOVA and Differences Between average values ​​were evaluated With the Tukey (p≤0.05) test. The results Showed That, in fat content, F2 Showed Differences (p≤0.05) With respect to FC, FCO and F1, Caused by the Addition of fat include meat products in ITS That composition. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products

scholarly journals Development of low fat: Low salt processed meat products

2020 ◽  
Vol 24 (3-4) ◽  
pp. 89-94
Author(s):  
Theofilos Frangopoulos ◽  
Dimitrios Andreopoulos ◽  
Petroula Tsitlakidou ◽  
Ioannis Mourtzinos ◽  
C.G. Biliaderis ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Descriptive Analysis ◽  
Meat Products ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Processed Meat ◽  
Low Fat ◽  
Low Salt

There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages. Products were formulated with different fat contents (10 g/100g - 20 g/100g) and levels of sodium chloride (0-2 g/100g) and potassium chloride (0-1 g/100g). Potassium chloride (KCl) was used as a substitute for sodium chloride (NaCl). Physicochemical characteristics and textural attributes were assessed instrumentally, while sensory attributes were determined using Quantitative Descriptive Analysis and Principal Component Analysis. The instrumental analysis showed significant (p <0.05) differences in hardness, brittleness, cohesiveness and chewiness among different sausage formulations. However, sensory analysis did not detect any textural changes due to salt substitution or fat reduction. The product with the highest fat content and KCl substitution was found to have the highest rating of perceived bitterness. The research findings identified the significant interaction between the addition of KCl and the fat content on bitterness perception.

scholarly journals Wartość dodana na wybranych gałęziach polskiego rynku żywnościowego

2018 ◽  
Vol 18(33) (3) ◽  
pp. 187-195
Author(s):  
Marcin Krawczak
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Value Added ◽  
Added Value ◽  
Poultry Meat ◽  
Sales Volume ◽  
Coefficients Of Variation

The notion of added value is not uniform. Several definitions can be found in the literature. Some of them are presented in this article, along with various methods of its calculation. The analysis of the added-value dynamics was analyzed, where it was found that the most studied branches of the food industry were under the category of "Production of meat products, including products from poultry meat". Next, the share of value added in the sales volume, the share of individual components in the added value itself was determined and the coefficients of variation of these components were calculated and interpreted. In addition, the efficiency in the production of added value per employee was examined, where not only the best performance, but also the fastest improving efficiency in the analyzed period was found in the industry category "Manufacture of grain mill products".

Sign in / Sign up

Export Citation Format

Share Document