scholarly journals Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution

2021 ◽  
Vol 10 (1) ◽  
pp. 67-77
Author(s):  
Herlina Herlina ◽  
◽  
Satriya Bayu Aji ◽  
Bambang Herry Purnomo ◽  
◽  
...  
Keyword(s):  
Soy Protein ◽  
Design Method ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Chicken Meat ◽  
Sensory Properties ◽  
Single Factor ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine the sausage’s physical, chemical, and sensory properties. The formulation of chicken sausage with analog meat substitution used a completely randomized design method with a single factor (chicken meat and analog meat ratio), with five treatments and each treatment was repeated three times. The five treatments are P1 = 90% chicken meat : 10% analog meat, P2 = 80% chicken meat : 20% analog meat, P3 = 70% chicken meat : 30% analog meat, P4 = 60% chicken meat : 40% analog meat and P5 = 50% chicken : 50% analog meat. The results showed that the substitution of chicken meat with analog meat had a significant effect on the physical, chemical, and sensory properties of chicken sausage. The results show that 70% chicken meat and 30% analog meat is the best treatment. Keywords: analog meat, chicken sausage, substitution

scholarly journals THE PROPERTIES OF EDIBLE FILM DERIVED FROM BOVINE SPLIT HIDE GELATIN WITH ISOLATED SOY PROTEIN USING VARIOUS LEVELS OF GLYCEROL IN THE PRESENCE OF TRANSGLUTAMINASE

2017 ◽  
Vol 41 (3) ◽  
pp. 319
Author(s):  
Dwi Wulandari ◽  
Yuny Erwanto ◽  
Yudi Pranoto ◽  
Rusman Rusman
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Edible Film ◽  
Treatment Level ◽  
Glycerol Level ◽  
Randomized Design ◽  
Isolated Soy Protein ◽  
Completely Randomized Design ◽  
Addition Level

This study examined the characteristics of the edible film mixture gelatin bovine split hide and soy protein isolate, cross-linked using transglutaminase enzyme with addition level of glycerol as a plasticizer.The material used gelatin  combination (Gelatin bovine split hide: soy proteinisolate = 90: 10 with 30 Utransglutaminase enzyme levels ), and glycerol. Data were analyzed  using completely randomized design each treatment was replicated thrice of glycerol as a treatment level ( 10%, 20% dan 30%). The results showed that the glycerol level significantly affected the thickness, elongation, solubility, degree of cross-linking and WVTR, but not the tensile strength.The addition of glycerol causing the film becomes more elastic and  the surface is more homogeneous and compact. Increasing the level to 30% glycerol affects the mechanical properties of an edible film.

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112380
Author(s):  
Jingyuan Liu ◽  
Yangling Wan ◽  
Liuyang Ren ◽  
Mengdi Li ◽  
Ying Lv ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Physical Chemical

Preparation of Denatured Alcohol-Modified SPI-Based Adhesive

2012 ◽  
Vol 557-559 ◽  
pp. 987-990
Author(s):  
Yu Feng Ban ◽  
Hai Feng Zhu ◽  
Wei Zhao
Keyword(s):  
Shear Strength ◽  
Calcium Hydroxide ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Orthogonal Test ◽  
Test Results ◽  
Single Factor ◽  
Air Drying ◽  
Environment Friendly

An environment-friendly soy protein isolate (SPI)-based adhesive for wood was prepared using denatured alcohol-modified SPI, calcium hydroxide and sodium silicate. On the basis of the single factor test results, an orthogonal test of 4 elements and 3 levels was carried out to optimize formula ingredients. The modified SPI adhesive contained more calcium hydroxide than unmodified SPI adhesive and exhibited good performance. The shear strength of the specimen bonded with the modified adhesive was 82.3 MPa; after three cycles of water-soaking and air-drying, the decrease in shear strength was as low as 7.9%.

scholarly journals Penggunaan Daging Keong Mas (Pomacea caniculata) terhadap Kualitas Kerupuk

2018 ◽  
Vol 20 (2) ◽  
pp. 80
Author(s):  
Choiroel Anam
Keyword(s):  
Single Factor ◽  
Physical Chemical ◽  
Randomized Design ◽  
Result Show ◽  
Completely Randomized Design ◽  
Tapioca Flour

<p>Research about chips made from flour falvored with gold snail has been conducted to know the characteristic of physical, chemical and organoleptic chips results. Data were analyzed with Completely Randomized Design (CRD) by single factor. The factor is ratio between tapioca flour and gold snail meat.</p><p>The result show that adding snail meat at batter chips was increasing content of water, protein, ash and taste. In other side decreasing content of strach, will reduce the development and color of chips. Chemical, physical and organoleptic examination showed best result at 30% of gold snail meat as substitution at chip.</p>

scholarly journals PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK KAMABOKO IKAN BARRAMUNDI (Lates calcalifer)

2019 ◽  
Vol 8 (3) ◽  
pp. 313
Author(s):  
Praniti Radya Andana Ilma ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari
Keyword(s):  
Protein Content ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gel Strength ◽  
Ash Content ◽  
Specific Product ◽  
Randomized Design ◽  
The Right ◽  
Color Texture

The aim of this study was to know the effect of adding soy protein isolate (ISP) to the characteristics of kamaboko barramundi fish (Lates calcalifer) and to know the right addition of ISP that can produce kamaboko with the best characteristics. The study used a completely randomized design with the addition treatment of ISP that consists of 5 levels: 0%, 4%, 8%, 12%, and 16%. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed by variance and if it influential to the variable then continued with the Duncan test. The results showed that the addition of ISP on the producing of kamaboko had a highly significant effect to texture (gel strength), moisture content, protein content, ash content, hedonic test (color, texture, taste, overall acceptance) and scoring test (folding test and bite test). The addition of 12% ISP produced kamaboko with the best characteristics with gel strength 1404.76 gf/cm2, water content 74.42%, protein content 15.40%, fat content 3.64%, ash content 3.55%, color, texture, taste, and overall acceptances were liked, aroma rather liked, appearance of meat without fiber and without foreign things, folding test does not crack if folded 4 times, and bite test rather strong specific product elasticity. Keywords : soy protein isolate, barramundi fish, kamaboko, characteristics

scholarly journals Endogenous Losses of Fat and Fatty Acids in Growing Pigs Are Not Affected by Vegetable Oil Sources but by the Method of Estimation

Animals ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 48
Author(s):  
Lu Wang ◽  
Li Wang ◽  
Zhiqian Lyu ◽  
Bingbing Huang ◽  
Qile Hu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oil ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Growing Pigs ◽  
Regression Equations ◽  
Randomized Design ◽  
Fatty Acid Saturation ◽  
Completely Randomized Design ◽  
Four Levels

An experiment was conducted to determine the effect of oil sources with differing degrees of fatty acid saturation on endogenous losses of fat (ELF) and fatty acids (ELFA) in growing pigs, in which endogenous losses were estimated by two methods. Sixty-eight growing barrows (initial body weight 31.13 ± 4.44 kg) were randomly allotted to a completely randomized design with 17 diets. Sixteen added-oil diets were formulated by adding four levels (2%, 4%, 6% and 8%) of palm oil (PO), soybean oil (SBO), flaxseed oil (FSO) and rapeseed oil (RSO) to a diet poor in fat, respectively. One fat-free diet was formulated from cornstarch, soy protein isolate and sucrose. All diets contained chromic dioxide (0.4%) as an indigestible marker. Results indicated that, according to the regression equations, the amounts of ELF in PO, SBO, FSO and RSO were 6.28, 5.30, 4.17 and 4.84 g/kg of dry matter intake (DMI), respectively. The true total tract digestibility of fat was greater (p < 0.05) for FSO and RSO than for PO, and the ELFA were different from 0 only for C16:0, C18:0 and C18:1 in FSO, and C16:0 and C18:0 in RSO (p < 0.05). The estimated values for ELF and ELFAs in pigs fed PO, SBO, FSO or RSO were not different. The amount of ELF determined by the fat-free diet method was 2.60 g/kg DMI, and the amounts of C16:0, C18:0, C18:1 and C18:2 in ELFAs were 0.28, 0.26, 0.03 and 0.02 g/kg DMI, respectively. The fat-free diet method had lower ELF and ELFA values compared with the regression method (p < 0.01). Collectively, dietary vegetable oil sources do not affect estimation of ELF and ELFA, but different evaluation methods lead to varying estimates of endogenous losses in pigs.

scholarly journals Quality and sensory properties of maize flour cookies enriched with soy protein isolate

2017 ◽  
Vol 3 (1) ◽  
pp. 1278827 ◽  
Author(s):  
S.A.O. Adeyeye ◽  
A.O. Adebayo-Oyetoro ◽  
S.A. Omoniyi ◽  
Fatih Yildiz
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Properties ◽  
Maize Flour
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