scholarly journals Optimization of salt reduction and eggplant powder for chicken nugget formulation with white button mushroom as a meat extender

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 277-284
Author(s):  
A. Akesowan ◽  
U. Jariyawaranugoon
Keyword(s):  
Physical Properties ◽  
Salt Content ◽  
Physical Parameters ◽  
Linear Quadratic ◽  
Button Mushroom ◽  
Salt Reduction ◽  
Chicken Nugget ◽  
Overall Acceptability ◽  
White Button Mushroom ◽  
Cooking Yield

Chicken nugget extended with white button mushroom was developed by reducing the salt content and enhancing the quality with eggplant powder. A total of two independent variables, including salt reduction (0−40%) and eggplant powder (0−5%), were studied using response surface methodology. Physical properties on cooking yield, shrinkage, firmness, and color (L*, a*, b*) values, while sensory analyses on color, flavor, texture, and overall acceptability were evaluated. The results showed that the two variables had significant linear, quadratic, and interaction effects on the nugget characteristics. The eggplant powder had a greater impact on L*, a*, b* color values. The cooking yield increased at a low salt reduction (<20%) but decreased at a high reduction. All physical parameters deteriorated when lowering the salt content. Incorporating a proper level of eggplant powder improved the physical properties of modified nuggets. Sensorial characteristics were deleterious to high salt reduction and eggplant powder. The lower levels of salt reduction and eggplant powder is suitable for producing the chicken/white button mushroom nugget formulation

scholarly journals Effects of partial, combined and total replacement of sodium chloride in beef sausage on microbial load, sensory acceptability and physical properties

2019 ◽  
Author(s):  
Olusegun D. Oshibanjo ◽  
Odion O. Ikhimiukor
Keyword(s):  
Sodium Chloride ◽  
Physical Properties ◽  
Sensory Evaluation ◽  
Standard Procedure ◽  
Cooking Loss ◽  
Microbial Load ◽  
Contributing Factors ◽  
Overall Acceptability ◽  
Total Replacement ◽  
Cooking Yield

AbstractThis study evaluates the effects of partial, combined or total replacement of NaCl on microbial load, sensory evaluation and physical properties of beef sausage. Beef sausage was prepared (g/100g: beef 65.0, corn flour 10.0, oil 10.0, soya bean, wet and dry spice 15.0). Sodium chloride (SC) was replaced with potassium chloride (PC), potassium lactate (PL) or calcium ascorbate (CA) at 25%, 50% and 100%, and then stored for 15 days in a factorial arrangement in complete randomized design. Sausages were subjected to microbial load, sensory evaluation and pH, cooking yield and cooking loss using standard procedure. Data were analysed using descriptive statistic and ANOVA at α0.05. The microbial load was generally lower. The pH increased with storage time. The cooking yield was significantly higher in salt combination of 50% SC and CA each at storage day 5 with least cooking loss at same storage day. The most preferred sausage colour was obtained with a salt combination of 50% SC and CA each with least colour in a salt combination of 50% SC, 25% PL and). In tenderness, a salt combination of 50% of both SC and CA was significantly tender with least tenderness in 100% PL total replacement. The panelists rated salt combination of 50% SC and CA as the most overall accepted salt combination than others salt combination. Sodium chloride replacement with Calcium Ascorbate at 50% enhanced the most preferred sausage for overall acceptability and aerobic bacteria count lower than the international standard limit.Summary statementHigh intake of sodium chloride had been seen as one of the main contributing factors in the development of specific, non-transmittable diseases, such as, high blood pressure and related secondary such as cardiovascular disease. The use of other derivative of salt is therefore needed. This study evaluates the effects of partial, combined or total replacement of NaCl on microbial load, sensory evaluation and physical properties of beef sausage.

scholarly journals Analysis of the Physical Properties of Seeds of Selected Viburnum Species for the Needs of Seed Sorting Operations

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 711
Author(s):  
Zdzisław Kaliniewicz ◽  
Dariusz J. Choszcz
Keyword(s):  
Physical Properties ◽  
Ornamental Plants ◽  
Seed Mass ◽  
Terminal Velocity ◽  
Landscape Design ◽  
Physical Parameters ◽  
Regression Analyses ◽  
Uniform Size ◽  
Size Fractions ◽  
Physical Attributes

Viburnum is a genus of colorful and ornamental plants popular in landscape design on account of their high esthetic appeal. The physical properties of viburnum seeds have not been investigated in the literature to date. Therefore, the aim of this study was to characterize the seeds of selected Viburnum species and to search for potential relationships between their physical attributes for the needs of seed sorting operations. The basic physical parameters of the seeds of six Viburnum species were measured, and the relationships between these attributes were determined in correlation and regression analyses. The average values of the evaluated parameters were determined in the following range: terminal velocity—from 5.6 to 7.9 m s−1, thickness—from 1.39 to 1.87 mm, width—from 3.59 to 6.33 mm, length—from 5.58 to 7.44 mm, angle of external friction—from 36.7 to 43.8°, mass—from 16.7 to 35.0 mg. The seeds of V. dasyanthum, V. lentago and V. sargentii should be sorted in air separators, and the seeds of V. lantana and V. opulus should be processed with the use of mesh screens with round apertures to obtain uniform size fractions. The seeds of V. rhytodophyllum cannot be effectively sorted into batches with uniform seed mass, but they can be separated into groups with similar dimensions.

scholarly journals Developing a policy to reduce the salt content of food consumed outside the home in Malaysia: protocol of a qualitative study

BMJ Open ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. e044628
Author(s):  
Mhairi Karen Brown ◽  
Suzana Shahar ◽  
Yee Xing You ◽  
Viola Michael ◽  
Hazreen Abdul Majid ◽  
...  
Keyword(s):  
Medical Research ◽  
Research Ethics ◽  
Salt Intake ◽  
Salt Content ◽  
Ethics Committee ◽  
Salt Reduction ◽  
Reduction Strategy ◽  
Research Ethics Committee ◽  
School Canteen ◽  
Medical Research Ethics

IntroductionCurrent salt intake in Malaysia is high. The existing national salt reduction policy has faced slow progress and does not yet include measures to address the out of home sector. Dishes consumed in the out of home sector are a known leading contributor to daily salt intake. This study aims to develop a salt reduction strategy, tailored to the out of home sector in Malaysia.Methods and analysisThis study is a qualitative analysis of stakeholder views towards salt reduction. Participants will be recruited from five zones of Malaysia (Western, Northern, Eastern and Southern regions and East Malaysia), including policy-makers, non-governmental organisations, food industries, school canteen operators, street food vendors and consumers, to participate in focus group discussions or in-depth interviews. Interviews will be transcribed and analysed using thematic analysis. Barriers will be identified and used to develop a tailored salt reduction strategy.Ethics and disseminationEthical approval has been obtained from the Universiti Kebangsaan Malaysia Medical Research Ethics Committee (UKM PPI/1118/JEP-2020–524), the Malaysian National Medical Research Ethics Committee (NMRR-20-1387-55481 (IIR)) and Queen Mary University of London Research Ethics Committee (QMERC2020/37) . Results will be presented orally and in report form and made available to the relevant ministries for example, Ministry of Health, Ministry of Education and Ministry of Trade to encourage adoption of strategy as policy. The findings of this study will be disseminated through conference presentations, peer-reviewed publications and webinars.

scholarly journals Projected effects on salt purchases following implementation of a national salt reduction policy in South Africa

2020 ◽  
pp. 1-18
Author(s):  
Rhoda N. Ndanuko ◽  
Maria Shahid ◽  
Alexandra Jones ◽  
Terry Harris ◽  
Joel Maboreke ◽  
...  
Keyword(s):  
South Africa ◽  
South African ◽  
Salt Content ◽  
Meat Products ◽  
Food Product ◽  
Food Groups ◽  
Food Category ◽  
Cross Sectional ◽  
Salt Reduction ◽  
Sectional Analysis

Abstract Objective: To assess the contribution of different food groups to total salt purchases and to evaluate the estimated reduction in salt purchases if mandatory maximum salt limits in South African legislation were being complied with. Design: This study conducted a cross-sectional analysis of purchasing data from Discovery Vitality members. Data were linked to the South African FoodSwitch database to determine the salt content of each food product purchased. Food category and total annual salt purchases were determined by summing salt content (kg) per each unit purchased across a whole year. Reductions in annual salt purchases were estimated by applying legislated maximum limits to product salt content. Setting: South Africa Participants: The study utilised purchasing data from 344,161 households, members of Discovery Vitality, collected for a whole year between January and December 2018. Results: Vitality members purchased R12.8 billion worth of food products in 2018, representing 9,562 products from which 264,583 kg of salt were purchased. The main contributors to salt purchases were bread and bakery products (23.3%); meat and meat products (19%); dairy (12.2%); sauces, dressings, spreads and dips (11.8%); and convenience foods (8.7%). The projected total quantity of salt that would be purchased after implementation of the salt legislation was 250,346 kg, a reduction of 5.4% from 2018 levels. Conclusions: A projected reduction in salt purchases of 5.4% from 2018 levels suggests that meeting the mandatory maximum salt limits in South Africa will make a meaningful contribution to reducing salt purchases.

scholarly journals Evaluation of salt content in school meals

2015 ◽  
Vol 28 (2) ◽  
pp. 165-174 ◽  
Author(s):  
Cláudia Alexandra Colaço Lourenço Viegas ◽  
Jorge Torgal ◽  
Pedro Graça ◽  
Maria do Rosário Oliveira Martins
Keyword(s):  
High School Students ◽  
Salt Intake ◽  
Eating Habits ◽  
Salt Content ◽  
Food Samples ◽  
Mean Value ◽  
School Meals ◽  
School Students ◽  
Salt Reduction ◽  
Reduction Strategies

OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12). Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05). The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

scholarly journals Understanding Type II Supernovae

2005 ◽  
Vol 192 ◽  
pp. 275-280 ◽  
Author(s):  
L. Zampieri ◽  
M. Ramina ◽  
A. Pastorello
Keyword(s):  
Physical Properties ◽  
Large Range ◽  
Simultaneous Analysis ◽  
Light Curves ◽  
Physical Parameters ◽  
Expansion Velocity ◽  
Type Ii ◽  
Strong Correlations ◽  
Systematic Analysis ◽  
Robust Estimates

SummaryWe present the results of a systematic analysis of a group of Type II plateau supernovae that span a large range in luminosities, from faint objects like SN 1997D and 1999br to very luminous events like SN 1992am. The physical properties of the supernovae appear to be related to the plateau luminosity or the expansion velocity. The simultaneous analysis of the observed light curves, line velocities and continuum temperatures leads us to robust estimates of the physical parameters of the ejected envelope. We find strong correlations among several parameters. The implications of these results regarding the nature of the progenitor, the central remnant and the Ni yield are also addressed.

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