scholarly journals THE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES

2021 ◽  
Vol 10 (4) ◽  
pp. 28-37
Keyword(s):  
Abdominal Fat ◽  
Chicken Meat ◽  
Consumer Acceptance ◽  
Partial Replacement ◽  
Consumer Acceptability ◽  
Chicken Fat ◽  
Meat Emulsion ◽  
Fat Emulsions ◽  
Hydrogenated Fat

The aim of this research was to investigate the effects of the types of fat in fat emulsions for the production of chicken meat sausages on colour, texture and consumer acceptability. For the purpose of this research, six formulations were produced, in industrial conditions, with different percentage of chicken fat from different carcass parts that were used as total or partial replacement for hydrogenated fat. Emulsions for chicken sausages were produced with fat combinations as follows: F1 (13,67% chicken fat with skin), F2 (13,67% chicken abdominal fat), F3 (13,67% hydrogenated fat), F4 (6,84% chicken fat with skin + 6,84% chicken abdominal fat), F5 (6,84% chicken fat with skin + 6,84% hydrogenated skin, and F6 (6,84% chicken abdominal fat + 6,84% hydrogenated fat). These products were stored for 90 days at the temperatures of 4 oC and 8 oC. The anlyses of colour, texture and consumer acceptance were conducted every 15 days during 90-day storage.

scholarly journals Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 54 ◽  
Author(s):  
Jiyun Yang ◽  
Jeehyun Lee
Keyword(s):  
Consumer Research ◽  
Descriptive Analysis ◽  
Food Products ◽  
Cross Cultural ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Sensory Testing ◽  
Preparation Methods ◽  
Product Modification ◽  
Sensory Descriptive Analysis

As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

scholarly journals Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment

2011 ◽  
Vol 51 (3) ◽  
pp. 511-518 ◽  
Author(s):  
Suresh K. Devatkal ◽  
M. Manjunatha ◽  
K. Narsaiah ◽  
R. T. Patil
Keyword(s):  
Quality Characteristics ◽  
Chicken Meat ◽  
Meat Emulsion

scholarly journals Administering probiotic yakult + tape yeast into the mixture of rice and corn bran as partial replacement of commercial diet affects the carcass yield of broiler chickens

2021 ◽  
Vol 31 (1) ◽  
pp. 42-51
Author(s):  
Zulfan Zulfan ◽  
Herawati Latif ◽  
Muhammad Aman Yaman ◽  
Cut Aida Fitri ◽  
Muhammad Haris Munandar
Keyword(s):  
Broiler Chickens ◽  
Control Diet ◽  
Abdominal Fat ◽  
Feed Additive ◽  
Partial Replacement ◽  
Broiler Chicks ◽  
Fat Percentage ◽  
Carcass Yield ◽  
Commercial Diet ◽  
Corn Bran

The residue originated from antibiotics and hormones had been thought to carry out adverse effects for the human who consume meat processed from the broilers treated by antibiotic feed additive. For this reason, using an alternative additive such as probiotic might produce healthier meat. The objective of the recent study was to evaluate administering different levels of probiotic yakult + tape yeast (YTy) into the mixing of rice bran + corn bran (RCB) to replace 30% of the commercial diet to carcass yield and abdominal fat of broilers. As many as 100 broiler chicks, Cobb strain, were reared up to 5 weeks in this study. The study was designed into a Completely Randomized Design with subsampling consisted of 5 treatments, 4 replications, and 2 sub samples. Broiler commercial diet with the market code of CP 511 Hi-provite manufactured by PT Charoen Pokphand was used for a positive control diet (P0+). The RCB feeds were mixed with 0, 10, 20, and 30 ml/kg of probiotic YTy then being used to replace 30% of the commercial diet to build experimental diets P0-, P1, P2, and P3, respectively. The results of the recent study indicated that administering 10‒30 ml/kg of probiotic YTy highly significantly (P<0.01) increased the weights of the whole carcass and carcass parts. The percentages of whole carcasses among P1, P2, and P3, however, were not statistically different. The percentage of the breast significantly (P<0.05) increased while the percentage of the back significantly (P<0.05) decreased. Although statistically not significant differences, the abdominal fat percentage tended to decline. In conclusion, administering a probiotic YTy in the diet increased the percentage of the whole carcass and tended to reduce the abdominal fat of the broiler.

scholarly journals Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability

2021 ◽  
Vol 8 (2) ◽  
pp. 40-49
Author(s):  
Nazir Kizzie-Hayford ◽  
Jerry Ampofo-Asiama ◽  
Susann Zahn ◽  
Doris Jaros ◽  
Harald Rohm
Keyword(s):  
Xanthan Gum ◽  
Colloidal Stability ◽  
Storage Temperature ◽  
Physical Stability ◽  
Sodium Caseinate ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Consumer Ratings ◽  
The Stability ◽  
The Impact

Tiger nut milk (TNM) shows limited colloidal stability, which affects consumer acceptability in many parts of the world where tiger nut is cultivated. In this study, addition of proteins and hydrocolloids was used for improving the stability, and the impact on physical properties and consumer acceptance is reported. Enriching TNM by 3 g/100 g sodium caseinate and 0.1 g/100 g xanthan gum successfully impeded creaming and serum formation and resulted in a decrease of the instability index from 0.408 ± 0.023 to 0.015 ± 0.00 after applying forced sedimentation at 3000 x g for 2 h. After TNM enrichment, the viscosity of TNM increased from 3.0 ± 0.10 mPa.s to 285 ± 18 mPa.s which remained stable at elevated storage temperature. Flash profiling of TNM resulted in emerging descriptors namely sweet, sediment, watery, raw. Hedonic assessment by 82 consumers showed that plain TNM had the lowest rating concerning particular sensory attributes and acceptance. Enrichment resulted in more viscous, sweet and thick TNM products, leading to higher consumer ratings of attributes and acceptability. Thus, enriching TNM by sodium caseinates and xanthan gum is promising for improving the dispersion stability and consumer acceptance.

scholarly journals Specific Microbial Taxa and Functional Capacity Contribute to Chicken Abdominal Fat Deposition

2021 ◽  
Vol 12 ◽  
Author(s):  
Hai Xiang ◽  
Jiankang Gan ◽  
Daoshu Zeng ◽  
Jing Li ◽  
Hui Yu ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Complex Traits ◽  
Strong Association ◽  
16S Rrna Gene Sequencing ◽  
Abdominal Fat ◽  
Fat Deposition ◽  
Rrna Gene ◽  
Early Maturation ◽  
Chicken Fat ◽  
Abdominal Fat Deposition

Genetically selected chickens with better growth and early maturation show an incidental increase in abdominal fat deposition (AFD). Accumulating evidence reveals a strong association between gut microbiota and adiposity. However, studies focusing on the role of gut microbiota in chicken obesity in conventional breeds are limited. Therefore, 400 random broilers with different levels of AFD were used to investigate the gut microbial taxa related to AFD by 16S rRNA gene sequencing of 76 representative samples, and to identify the specific microbial taxa contributing to fat-related metabolism using shotgun metagenomic analyses of eight high and low AFD chickens. The results demonstrated that the richness and diversity of the gut microbiota decrease as the accumulation of chicken abdominal fat increases. The decrease of Bacteroidetes and the increase of Firmicutes were correlated with the accumulation of chicken AFD. The Bacteroidetes phylum, including the genera Bacteroides, Parabacteroides, and the species, B. salanitronis, B. fragilis, and P. distasonis, were correlated to alleviate obesity by producing secondary metabolites. Several genera of Firmicutes phylum with circulating lipoprotein lipase activity were linked to the accumulation of chicken body fat. Moreover, the genera, Olsenella and Slackia, might positively contribute to fat and energy metabolism, whereas the genus, Methanobrevibacter, was possible to enhance energy capture, and associated to accumulate chicken AFD. These findings provide insights into the roles of the gut microbiota in complex traits and contribute to the development of effective therapies for the reduction of chicken fat accumulation.

scholarly journals How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

2016 ◽  
Vol 11 (6) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Manel Issaoui ◽  
Guido Flamini ◽  
Sondess Souid ◽  
Alessandra Bendini ◽  
Sara Barbieri ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Olive Oils ◽  
Oil Market ◽  
Minor Compounds ◽  
Consumer Test ◽  
Novel Products

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as “flavored olive oils”, obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

scholarly journals Development of technology for the production of poultry prophylactic products (roll, baked from chicken meat with broccoli cabbage)

2018 ◽  
Vol 80 (3) ◽  
pp. 307-311
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Economic Efficiency ◽  
Mass Fraction ◽  
Raw Materials ◽  
Control Sample ◽  
Chicken Meat ◽  
Raw Material ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Meat Production ◽  
Bright Green

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

scholarly journals Development of formulation multicomponent protein-fat emulsion

2016 ◽  
Vol 10 (4) ◽  
Author(s):  
Y. Kotlyar ◽  
Т. Goncharenko ◽  
O. Topchiy
Keyword(s):  
Partial Replacement ◽  
Technological Properties ◽  
Analysis Model ◽  
Fat Emulsion ◽  
High Quality ◽  
Biological Value ◽  
Animal Fats ◽  
Fat Emulsions ◽  
Protein Components ◽  
Emulsification Process

The article is based on research of the protein components of different nature analysis. The possibility of their use as components of protein and fat emulsions for the purpose of modeling their optimal formulations for use in the composition of meat pates was proved. Rational individuals’ emulsification process parameters, which guarantee high-quality homogeneous emulsions, were found. The samples of protein and fat emulsions using protein drugs and partial replacement of animal fats fortified blend of vegetable oils, determined by their biological value, rheological, functional and technological properties were investigated. Organoleptic analysis model of meat pates masses were analyzed and recommended percentage of protein and fat emulsions on recipes meat pates are shown.

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