The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts of PSP were compared with the control group prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5% sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holding capacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide values of the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powder in emulsion formulation resulted a decrease in b* and a* values. At the same time, with the addition of pomegranate seed powder, there was no difference in the protein values of the raw samples and the moisture, ash and pH values of the cooked samples. It was also observed that pH values, water holding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP. Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 d compared to the control group.

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Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

Basrah Journal of Agricultural Sciences ◽

10.37077/25200860.2019.250 ◽

2019 ◽

Vol 32 ◽

pp. 302-319

Author(s):

Khadeeja S.J. Al-Husseiny ◽

Maryam T. Khrebish

Keyword(s):

The Body ◽

Water Holding Capacity ◽

Fresh Meat ◽

Ph Values ◽

Significant Difference ◽

Chemical Content ◽

Meat Samples ◽

Water Holding ◽

Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

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Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

Agricultural Science Digest - A Research Journal ◽

10.18805/ag.d-180 ◽

2019 ◽

Vol 39 (04) ◽

Author(s):

Kimia Banikarimi K Rai ◽

Habibollah Mirzaei K Basu ◽

Mohammad Farsi K Basu

Keyword(s):

Storage Period ◽

Edible Coating ◽

Water Holding Capacity ◽

Rosemary Extract ◽

Control Group ◽

Total Volatile ◽

Psychrotrophic Bacteria ◽

Rosmarinus Officinalis L ◽

Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

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MEASURING THE WATER HOLDING CAPACITY OF NATURAL ACTOMYOSIN FROM CHICKEN BREAST MUSCLE IN THE PRESENCE OF PYROPHOSPHATE AND DIVALENT CATIONS

Journal of Food Biochemistry ◽

10.1111/j.1745-4514.1980.tb00776.x ◽

1980 ◽

Vol 3 (4) ◽

pp. 205-211 ◽

Cited By ~ 13

Author(s):

J. M. REGENSTEIN ◽

T. S. GORIMAR ◽

J. W. SHERBON

Keyword(s):

Divalent Cations ◽

Water Holding Capacity ◽

Breast Muscle ◽

Chicken Breast ◽

Water Holding

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THE EFFECT OF CELLULOSE ADDITIONS AND MOISTURE LEVEL ON MYCOFLORA OF SOIL

Canadian Journal of Microbiology ◽

10.1139/m63-071 ◽

1963 ◽

Vol 9 (4) ◽

pp. 555-561 ◽

Cited By ~ 5

Author(s):

Zofia Maciejowska ◽

E. B. Williams

Keyword(s):

Water Holding Capacity ◽

Moisture Level ◽

High Moisture ◽

Fungus Flora ◽

Amended Soils ◽

Cellulose Decomposition ◽

Ph Values ◽

Neutral Ph ◽

Major Factors ◽

Water Holding

The fungus flora developing in cellulose-amended and non-amended soils of neutral pH at moisture levels of 60, 70, and 80% water-holding capacity (WHC) was investigated. A distinct, successive development of three species, Staphylotrichum coccosporum, Coccospora agricola, and Sependonium sp., was observed in soil held at 60% WHC. More species developed in soil held at 70% WHC, and they could effectively coexist during cellulose decomposition. S. coccosporum developed in smaller numbers at 80% WHC than at 60 and 70% WHC. Sepedonium sp. was associated with cellulose decomposition only at 80% WHC. Species of Trichoderma, Monilia, and Fusarium developed better at high moisture levels. It was concluded that available inoculum and the moisture of soils of similar pH values are major factors in determining composition of the microflora of cellulose-amended soil.

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Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i2.219-225.1593 ◽

2018 ◽

Vol 6 (2) ◽

pp. 219

Author(s):

İsmail Gök ◽

Birol Kılıç ◽

Cem Okan Özer

Keyword(s):

Shelf Life ◽

Storage Period ◽

Quality Parameters ◽

Control Group ◽

Meat Industry ◽

Treatment Groups ◽

Ph Values ◽

Tbars Values ◽

And Storage ◽

All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

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Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

Journal of the Hellenic Veterinary Medical Society ◽

10.12681/jhvms.26749 ◽

2021 ◽

Vol 72 (1) ◽

pp. 2669

Author(s):

H USTUNER ◽

S ARDICLI ◽

O ARSLAN

Keyword(s):

Shear Force ◽

Ageing Time ◽

Quality Parameters ◽

Cooking Loss ◽

Water Holding Capacity ◽

Quality Traits ◽

Beef Quality ◽

Significant Difference ◽

Meat Colour ◽

Water Holding

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

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Correlation between some quality parameters and bleeding status of poultry meat

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v34i4.6889 ◽

2015 ◽

Vol 34 (4) ◽

Author(s):

Tanbir Ahmad ◽

Yogesh Kumar ◽

Nilesh Gaikwad ◽

Deepak Raj Rai

Keyword(s):

Malachite Green ◽

Traditional Method ◽

Quality Parameters ◽

Water Holding Capacity ◽

Poultry Meat ◽

Meat Sample ◽

Retail Meat ◽

The Mean ◽

Meat Samples ◽

Water Holding

A study was undertaken to investigate the effect of two different slaughter methods <italic>i.e</italic> traditional method (unilateral neck cut) and decapitation on the colour, pH, total heme pigments (THP) and water holding capacity (WHC) of the poultry meat. Fresh drumsticks (30 from conventionally slaughtered and 30 from slaughtered by decapitation method) of broiler birds (6 weeks of age; 2 hrs postmortem) were procured from retail meat shops located in different regions of the Ludhiana, Punjab, India. <italic>L*</italic> value (53.55) of conventionally slaughtered meat samples was significantly (P<0.01) higher than the decapitation method (47.97) but <italic>a*</italic> and <italic>b*</italic> values for conventionally slaughtered samples (7.86 and 12.62, respectively) were significantly (P<0.01) lower than the decapitated samples (11.42 and 15.90, respectively). These effects were due to the fact that the decapitated birds lost the least amount of blood compared to the conventionally slaughtered birds. pH of the conventionally slaughtered meat samples (6.02) were significantly (P<0.01) lower than the decapitated meat samples (6.32). The mean total heme pigments were significantly (P<0.01) higher in decapitated meat samples (2.20 mg/gm of meat sample) than the conventionally slaughtered meat samples (1.84 mg/gm of meat sample). Similarly WHC was significantly (P<0.01) higher of decapitated meat samples (52.91%) than the conventionally slaughtered meat samples (43.18%). Malachite Green test in 86.36% conventionally slaughtered meat samples showed perfect bleeding and 100% decapitated meat samples showed imperfect bleeding.

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Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

Indian Journal of Animal Research ◽

10.18805/ijar.v0iof.7834 ◽

2017 ◽

Author(s):

Anshul Kumar Khare ◽

Robinson J.J. Abraham ◽

V. Appa Rao ◽

R. Narendra Babu ◽

Wilfred Ruban

Keyword(s):

Shelf Life ◽

Storage Period ◽

Thiobarbituric Acid ◽

Acid Number ◽

Water Holding Capacity ◽

Plate Count ◽

Chicken Breast ◽

Cinnamon Oil ◽

Water Holding ◽

Methods Of Application

In present study, chicken fillets were coated with chitosan and cinnamon oil by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were studied. Efficiency of coating material and three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions (4±1°C). Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity decreased significantly (P less than 0.05) with storage period in all the samples. However spraying had comparatively lower values/or higher water holding capacity. Hunter color values did not differ significantly with storage and between treatments though brushing and dipping samples had comparatively higher yellowness and lightness but lower redness value. Spraying of chicken breast extended the shelf life of chicken breast upto 7 days compared to 3 to 5 days for control and treatments.

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