The influence of mono- and bivalent salts on physico-chemical properties of meat and meat products

Vsyo o myase ◽  
2019 ◽  
pp. 44-47
Author(s):  
E.K. Tunieva ◽  
Keyword(s):  
Meat Products ◽  
Chemical Properties ◽  
Physico Chemical

Development of functional chicken patties with incorporation of mango peel powder as fat replacer

2020 ◽  
Vol 50 (6) ◽  
pp. 1063-1073 ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun Kumar Verma
Keyword(s):  
Harmful Effect ◽  
Meat Products ◽  
Chemical Properties ◽  
Blood Cholesterol ◽  
Fat Replacer ◽  
Content Type ◽  
Physico Chemical ◽  
Significant Difference ◽  
Mango Peel ◽  
Chicken Patties

Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer. Design/methodology/approach Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes. Findings There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation. Originality/value Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

2017 ◽  
Vol 47 (5) ◽  
pp. 700-709 ◽  
Author(s):  
Yogesh Kumar ◽  
Vinay Kumar Tanwar ◽  
Anurag Pandey ◽  
Prateek Shukla ◽  
Vikas Sharma
Keyword(s):  
Sensory Evaluation ◽  
Profile Analysis ◽  
Meat Products ◽  
Chemical Properties ◽  
Sensory Attributes ◽  
Texture Profile Analysis ◽  
Control Group ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

scholarly journals Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods

2021 ◽  
pp. 421-433
Author(s):  
Ahmed M A Hamad
Keyword(s):  
Dietary Fiber ◽  
Dietary Fibre ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Chemical Properties ◽  
Food Products ◽  
Physico Chemical ◽  
Water Holding ◽  
Positive Effect ◽  
Pectin Substances

Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.

scholarly journals Cellulose hydrocolloids in meat products: current status and challenges in developing functional food

2021 ◽  
Vol 854 (1) ◽  
pp. 012030
Author(s):  
Milica Glisic ◽  
Marija Boskovic Cabrol ◽  
Milan Z. Baltić ◽  
Zoran Maksimovic
Keyword(s):  
Functional Food ◽  
Meat Products ◽  
Chemical Properties ◽  
Cellulose Fibre ◽  
Current Status ◽  
Published Data ◽  
Meat Industry ◽  
Practical Application ◽  
Physico Chemical ◽  
Standard Production

Abstract Due to the growing health problems associated with the increased intake of saturated and trans fats, and the unbalanced n-6/n-3 ratio in the diet, in recent years numerous studies have focused on finding adequate substitutes for fat in meat products, while the meat industry made additional efforts to implement the obtained formulations (oleogels) in the standard production processes. Insoluble cellulose fibre in the form of microcrystalline cellulose has proven to be a promising ingredient in reduced fat, fibre-enriched functional food development, since it has been safely used as a food additive for many years with a known beneficial effect on human health. This review will discuss the recent advances of MCC application associated with alternative cellulose sources and processing technology, functional physico-chemical properties and potential as organogelator in fat mimetics. Finally, recently published data concerning its practical application in meat products as fat or starch substitutes will be presented.

scholarly journals Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

2013 ◽  
Vol 43 (9) ◽  
pp. 1707-17014 ◽  
Author(s):  
Daiana Novello ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Nutritional Value ◽  
Meat Products ◽  
Chemical Properties ◽  
Omega 3 ◽  
Chemical Evaluation ◽  
Knowing That ◽  
Beef Patties ◽  
Physico Chemical

Flaxseed application in meat and meat products by adding not flesh ingredients has not yet been properly assessed. This technology strategy, if well optimized, could substantially improve the nutritional value of meat products and promote healthy appeals consistent. Knowing that, this study aimed to evaluate the effect of adding golden flaxseed oil, or flour, or seed in the physico-chemical properties and fatty acid profile of beef patties. Beef patties were prepared with 5.0% of oil (FO), or flour (FF), or seed (FS), plus a control formulation (FC). For raw products containing flaxseed, the moisture content (74.22 to 68.61%) was decreased and the ash (1.61 to 2.00g 100g-1), protein (15.62 to 16.46g 100g-1), fat (6.20 to 9.74g 100g-1), carbohydrate (2.02 to 3.97 g 100g-1), and calorie (127.71 to 161.62kcal 100g-1) contents were increased. The raw and grilled samples containing golden flaxseed had increased beneficial omega-3 (n-3) fatty acids (0.85 a 2.98g 100g-1), a decreased n-6/n-3 ratio (<1), and an increased polyunsaturated/saturated ratio (>0.50), thus improving the nutritional profile.

scholarly journals Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 522-531
Author(s):  
Rossi Indiarto ◽  
Nurhadi B. ◽  
Tensiska ◽  
E. Subroto ◽  
Y.K. Istiqamah
Keyword(s):  
Ph Value ◽  
Meat Product ◽  
Meat Products ◽  
Chemical Properties ◽  
Color Difference ◽  
Processed Meat ◽  
Texture Characteristic ◽  
Liquid Smoke ◽  
Physico Chemical ◽  
Microbial Number

Meatballs beef is a processed-meat product which has distinctive texture characteristic and is classified as perishable food products. Microbiological and physico-chemical properties are essential factors in determining the quality of meat products, and one of the things affecting the quality is the interaction between smoke and food components. The objective of this study was to evaluate the effect of liquid smoke on the microbiological and physico -chemical properties of beef meatballs during storage. The research method used explanatory research with five treatments and three replications and analyzed with a regression model. Beef meatballs without the addition of liquid smoke were used as controls, while the addition of liquid smoke 1.0 %, 1.5%, 2.5%, 2.5%, and 3.0% were used as treatments. The parameters analyzed consisted of pH, total microbial number, color, and texture profile of beef meatballs. The storage time significantly has a negative effect on the pH value but has a positive effect on the total microbial number and texture parameters (hardness, springiness, cohesiveness, and gumminess). Increased liquid smoke concentrations in beef meatballs can significantly reduce microbe damage, maintain texture during storage, and increase the total color difference. Liquid smoke can be used as a natural preservative alternative, which is safe for beef meatballs. However, it must be considered about consumers' preference for the smoky aroma and flavor obtained.

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

Physico-Chemical Properties of Recombinant Desulphatohirudin

1990 ◽  
Vol 63 (03) ◽  
pp. 499-504 ◽  
Author(s):  
A Electricwala ◽  
L Irons ◽  
R Wait ◽  
R J G Carr ◽  
R J Ling ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Alpha Helix ◽  
Apparent Molecular Weight ◽  
Correlation Spectroscopy ◽  
Nmr Studies ◽  
Recombinant Hirudin ◽  
Physico Chemical ◽  
Recombinant Molecule

SummaryPhysico-chemical properties of recombinant desulphatohirudin expressed in yeast (CIBA GEIGY code No. CGP 39393) were reinvestigated. As previously reported for natural hirudin, the recombinant molecule exhibited abnormal behaviour by gel filtration with an apparent molecular weight greater than that based on the primary structure. However, molecular weight estimation by SDS gel electrophoresis, FAB-mass spectrometry and Photon Correlation Spectroscopy were in agreement with the theoretical molecular weight, with little suggestion of dimer or aggregate formation. Circular dichroism studies of the recombinant molecule show similar spectra at different pH values but are markedly different from that reported by Konno et al. (13) for a natural hirudin-variant. Our CD studies indicate the presence of about 60% beta sheet and the absence of alpha helix in the secondary structure of recombinant hirudin, in agreement with the conformation determined by NMR studies (17)

Physico-chemical properties of the rare-earth metals, scandium, and yttrium

1963 ◽  
Vol 79 (2) ◽  
pp. 263-293 ◽  
Author(s):  
E.M. Savitskii ◽  
V.F. Terekhova ◽  
O.P. Naumkin
Keyword(s):  
Rare Earth ◽  
Rare Earth Metals ◽  
Chemical Properties ◽  
Physico Chemical ◽  
The Rare Earth
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