scholarly journals The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

2009 ◽  
Vol 25 (5-6-1) ◽  
pp. 327-337 ◽  
Author(s):  
M.A. Kenawi ◽  
R.R. Abdelsalam ◽  
S.A. El-Sherif
Keyword(s):  
Mung Bean ◽  
Water Retention ◽  
Sensory Quality ◽  
Meat Product ◽  
Soy Flour ◽  
Low Fat ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Water Holding

The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

scholarly journals Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)

2021 ◽  
Vol 5 (01) ◽  
pp. 8-14
Author(s):  
Kabindra Bhattarai ◽  
Suman Lamichhane
Keyword(s):  
Sensory Quality ◽  
Proteolytic Enzymes ◽  
Meat Product ◽  
Collagen Content ◽  
Enzyme Treatment ◽  
Local Market ◽  
Untreated Sample ◽  
Overall Acceptability ◽  
And Control

The present work was undertaken to compare the effect of bromelain and papain on the sensory quality of sukuti (Nepalese indigenous dried buffalo meat). Buffalo lean meat (round cut) was purchased from the local market of Dharan and used for the preparation of sukuti after injection of 10% m/m enzyme (bromelain and papain) solution at the concentration (0-100 mg/L) and resting for 4h followed by drying at 65°C up to the moisture of 5%. The optimized concentration of each enzyme was selected by sensory evaluation based on color, flavor, texture, and overall acceptability. The proximate composition, collagen content, and collagen solubility were studied for two optimized samples with enzyme treatment and control. The best tenderizing effect of papain and bromelain enzyme was found at 40 mg/L and 10 mg/L respectively from the sensory analysis and the sensory attributes for these concentrations were significantly (p<0.05) higher than other samples. The soluble collagen content increased from 0.44 mg/g tissue in untreated meat to 0.52 for bromelain treated and to 0.98 mg/g for papain treated samples. The collagen solubility for the untreated sample was 4.74% which increases to 7.80% for bromelain and 13.82% for papain-treated samples. The protein content of optimized papain and bromelain treated samples was significantly decreased (p<0.05) from 82.44 to 80.25% and 81.43% respectively for papain and bromelain treated samples. There were no significant changes in fat, ash, and moisture on enzyme treatment.

Influence of Pre-Fried Time and Temperature on the Quality of Microwave Beef Kebabs

2012 ◽  
Vol 554-556 ◽  
pp. 1081-1085
Author(s):  
Shi Xin Liu ◽  
Xiu Fang Xia ◽  
Bao Hua Kong ◽  
Yu Fu
Keyword(s):  
Beneficial Effect ◽  
Shear Force ◽  
Sensory Quality ◽  
Sensory Characteristics ◽  
Frying Time ◽  
Overall Acceptability ◽  
Yield Values ◽  
Cooking Yield

The influence of pre-fried time and temperature on the cooking yield, shear force, color and sensory quality of microwave beef kebabs were evaluated. The beef kebabs were fried for 20 s, 40 s, 60 s and 80 s at 170 ± 2 °C, 180 ± 2 °C or 190 ± 2 °C in the fryer. The results revealed that beef kebabs fried at 190 ± 2 °C for 60 s had significantly higher cooking yield, shear force, redness (a*), yellowness (b*), flavor, color and overall acceptability than the samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. Lightness (L*), juiciness and tenderness of beef kebabs fried at 190 ± 2 °C for 60 s were lower than samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. In addition, the cooking yield values fried at 190 ± 2 °C for different times was increased by 4.58%, 3.49%, 2.37% and 1.12% over that fried at 170 ± 2 °C. Beef kebabs fried at 190 ± 2 °C for 60 s promoted the color and cooking yield remarkably and had a beneficial effect on sensory characteristics during frying. The optimum frying parameters of kebabs were at 190 ± 2 °C of oil temperature for 60 s of frying time.

scholarly journals Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

2014 ◽  
Vol 95 (4) ◽  
pp. 730-738 ◽  
Author(s):  
Penina N Muoki ◽  
Marise Kinnear ◽  
Mohammad Naushad Emmambux ◽  
Henriëtte L de Kock
Keyword(s):  
Sensory Quality ◽  
Soy Flour

scholarly journals Evaluation of the meat quality Yankasa rams fed graded levels of biscuit waste

2021 ◽  
Vol 38 (1) ◽  
pp. 153-159
Author(s):  
O. O. Eniolorunda ◽  
E. S. Apata ◽  
B. B. Badejo ◽  
A. O. Okubanjo
Keyword(s):  
Leucaena Leucocephala ◽  
Crude Protein ◽  
Consumer Acceptability ◽  
Average Weight ◽  
Overall Acceptability ◽  
Physical Chemical ◽  
Meat Samples ◽  
Water Holding ◽  
Different Levels

Twenty Yankasa rams aged between 10 and 12 months with average weight of 12.15kg were used to evaluate the effect of different levels of biscuit waste and Leucaena leucocephala meal inclusion in diets on the quality of their meat samples. The rams were randomly assigned to five treatment diets of 0%, 25%, 50%, 75% an d100% of combined biscuit waste and Leucaena leucocephala in replacement for combined maize and wheat offals or B0, B1, B2, B3 and B4 diets with four rams per diet for 91 days. Data were collected on physical, chemical and sensory variables of meat samples. The results showed that there were significant (P<0.05) differences in the cooking loss, water holding capacity, crude protein and overall acceptability of meat samples from the rams. All the parameters measured were better in meat samples from rams fed treatment diets B1 (25%) and B2 (50%) inclusion of biscuit waste and Leucaena leucocephala meal. The results revealed that feeding biscuit waste to Yankasa rams can improve the quality as well as the consumer acceptability of Yankasa rams meat (mutton).

scholarly journals Physical and Sensory Quality of Broiler Meat as Influenced by Dietary Supplementation of Turmeric (Curcuma longa), Garlic (Allium sativum) and in Combinations as a Feed Additive

2019 ◽  
Vol 20 (1) ◽  
pp. 61
Author(s):  
Sri Purwanti ◽  
Zuprizal Zuprizal ◽  
Tri Yuwanta ◽  
Supadmo Supadmo
Keyword(s):  
Sensory Quality ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Quality Data ◽  
Feed Additive ◽  
Broiler Meat ◽  
Physical Quality ◽  
Water Holding ◽  
Basal Ration

This research was conducted to evaluate the effect of turmeric water extract, garlic and combinations of turmeric and garlic as feed additives in broiler diets on the physical and sensory quality of broiler meat. During the study, the chicken were given 5 feeding treatments, i.e. R0 (basal ration without phytobiotic and antibiotics) , R1 (basal diet + 0.015% zinc bacitracin + 2.485% filler), R2 (basal ration + 2.50% TE), R4  (basal ration + 2.00% GE + 0.50% filler), and R5 (basal ration + 2.50% TGE). The base diet was composed of: yellow corn, meat and bone meal, poultry meat meal, soybean meal, oil, mineral mix, calcium carbonate, dicalcium phosphate, salt, L-lysine-HCl, and DL-methionine. Variables observed were physical quality (pH, water holding capacity, cooking lose, and tenderness) and sensory quality. Data regarding physical quality were statistically analyzed by one-way ANOVA followed by the orthogonal contrast for significant results, and data of sensory quality by non-parametric methods such as the Hedonic Kruskal-Wallis test. The results showed that the physical quality of meat had no effect (P>0.05), except the significant water holding capacity (P<0.05) which was lower with phytobiotic extract supplementation. All sensory test parameters in fresh and cooked meat had no effect (P>0.05) following phytobiotic extract supplementation, except for the color and acceptability (P <0.05) in fresh broiler meat. The conclusion of the research was that 2.5% TE, 2.0% GE and 2.5% TGE is capable of acting as a feed additive to increase the physical and sensory quality of broiler meat.

CHEMICAL COMPOSITION AND SENSORY QUALITY OF SWEETPOTATO CRISPS AS AFFECTED BY VARIETY AND FRYING CONDITIONS

2017 ◽  
Vol 15 (1) ◽  
pp. 108-121
Author(s):  
G O OLATUNDE ◽  
B O OGUNYINKA ◽  
M E ASHIMI ◽  
A G TAIWO
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Total Sugar ◽  
Chemical Components ◽  
Frying Time ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Peroxide Values ◽  
The Individual

The effect of frying temperatures ranging from 150-180 °C and frying time of 3-12 mins on the compo-sition and sensory quality of sweetpotato crisps from white-fleshed and yellow-fleshed varieties were investigated in this study. Chemical composition, sensory properties and overall acceptability of the crisps were determined using standard methods. Results obtained showed moisture content (2.37-7.50%), fat (9.77-16.22%), total sugar (1.52-4.44%), carotenoids (31.65-55.29 μg/100 g), free fatty acid (0.11-0.44%) and peroxide values (2.95-12.30 mEq/kg). Each of the chemical components and sensory attributes of the crisps were significantly (p<0.001) affected by the individual and combined effects of variety, frying temperatures and frying duration (time) in minutes. The highest overall accept-ability scores were 8.46 for yellow-fleshed crisps fried at 170 °C/5 min and 7.84 for white-fleshed crisps fried at 180 °C/5 min.

INFLUENCE OF LOW FAT FISHMEAL ON FATTY ACID COMPOSITION AND SENSORY QUALITY OF PORK

2003 ◽  
Vol 14 (1) ◽  
pp. 51-65 ◽  
Author(s):  
R. JONSDOTTIR ◽  
T. VALDIMARSDOTTIR ◽  
B. BALDURSDOTTIR ◽  
G. THORKELSSON
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Quality ◽  
Low Fat

scholarly journals Meat quality of Morada Nova lambs subjected to different feeding regimes

2016 ◽  
Vol 37 (2) ◽  
pp. 911 ◽  
Author(s):  
Antônio Clébio Ferreira da Silva ◽  
Hélio Henrique Araújo Costa ◽  
Maria Claudete Rodrigues Peres ◽  
Adaílton Camelo Costa ◽  
Diego Rodrigues de Sousa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Meat Product ◽  
Live Weight ◽  
Water Holding Capacity ◽  
Feed Restriction ◽  
Longissimus Dorsi Muscle ◽  
Ad Libitum ◽  
Water Holding

This study aimed to evaluate the effect of pre- and post-calving feed restriction on quantitative characteristics and lipid profile of meat from Morada Nova sheep. Twenty-four male lambs from single births only, with an initial weight of 10.0 ± 3.07 kg and at four months of age, were distributed in a randomized complete design, into three groups: pre-calving restriction (R-PRE; n=8) post-calving restriction (R-POS; n=8), and ad libitum feeding (ADLI; n=8). To make up the experimental treatments, the feeding regime applied previously on the sheep in the last third of pregnancy was considered. Treatments ADLI and R-POS were composed of lambs born from ewes fed ad libitum in the last third of pregnancy. Treatment R-PRE consisted of lambs born from ewes subjected to feed restriction in the last third of pregnancy at 60% of the recommended requirements for the group of ewes feeding ad libitum. For the lambs from treatments ADLI and R-PRE, the diet was supplied allowing 20% of the total supplied as refusals. For the animals from R-POS, a 30% restriction was imposed in relation to the animals feeding ad libitum. Animals were slaughtered with an average live weight of 25 kg. Afterwards, carcasses were chilled at 4 ºC for 24 h. Meat quality measurements were taken on the right side of each carcass; pH was determined immediately after slaughter and then again after chilling. Samples of the longissimus dorsi muscle were collected and frozen at -20 ºC. Moisture, ash, protein, total lipids, water-holding capacity, and cooking loss were determined in the meat samples, which were then subjected to the shear-force test. The sensory analysis was determined by the hedonic-scale test, in which sensory parameters of tenderness, juiciness, flavor, aroma, and overall acceptability and fatty acid profile were evaluated. There was a feed-restriction effect on protein, lipids, and water-holding capacity (P0.05). Saturated fatty acid contents were affected by the treatments (P0.05). Feed restriction does not compromise the physicochemical or sensory quality of Morada Nova lambs meat, but rather provides a meat product of good acceptance.

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