scholarly journals CHEMICAL AND SENSORY CHARACTERISTICS OF CARP MEAT (Osphronemus goramy) FROM DIFFERENT SIZES

2019 ◽  
Vol 47 (1) ◽  
pp. 118
Author(s):  
Guswanda Putra ◽  
Bustari Hasan ◽  
Sumarto Sumarto
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Sensory Quality ◽  
Proximate Analysis ◽  
Water Holding Capacity ◽  
Medium Size ◽  
Processing Waste ◽  
Edible Portion ◽  
Large Size ◽  
Water Holding

This research aims to evaluate and compare of proximate composition, amino acid and fatty acid of carp (Osphronemus goramy) from different sizes: small (400-500 gr), medium (600 – 800 g), and large (900-1100 g). 27 samples of carp were obtained from a cage in Gurami village, Kampar. The edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid were evaluated. The result showed that appearance, odor, edible portion, processing waste were not different between fish sizes. The highest taste and texture were found in large size carp (8.5 and 8.1), then followed by medium (8.3 and 7.9), and small (7.6 and 7.8), respectively. The highest water holding capacity was found in medium size carp (32.4%) then large (28.3%) and small (26.0%). The result of proximate analysis of the highest water and ash content were found in small size carp (75.55% and 1.05%), then followed by medium (74.20% and 0.90%) and large (7.69% and 0.88%). The protein content of large size carp (20.88%) was higher than medium (18.70%) and small (18.36%). The fat content of large size carp (2.70%) was higher than medium (2.40%) and small (2.29%). The highest amino acid was found in large size carp (69.25%) followed by medium (56.38%) and small (49.86%). The highest fatty acid was found in large size carp (99.55%) followed by small (97.63%) and medium (97.20%).

scholarly journals Nutritional and Albumin Content of Swamp Fishes from Merauke, Papua, Indonesia

2016 ◽  
Vol 11 (3) ◽  
pp. 107
Author(s):  
Rini Susilowati ◽  
Sugiyono Sugiyono ◽  
Ekowati Chasanah
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Total Fatty Acid ◽  
Essential Amino Acid ◽  
Nile Tilapia ◽  
Proximate Analysis ◽  
Anabas Testudineus ◽  
Albumin Content ◽  
Chemical Content ◽  
Channa Striata

 Study on chemical content of swamp fishes from Merauke has been conducted to obtain nutritional status  of these fishes. Sampling was conducted  twice (August and November 2015) in Merauke. There were six dominant fish species, namely striped snakehead (Channa striata), nile tilapia (Oreochromis niloticus), tade gray mullet (Liza tade), philippine catfish (Clarias batrachus), barramundi (Lates calcarifer), and climbing perch (Anabas testudineus). Result on proximate analysis showed that the fishes had moisture content of 75.73±0.25%-81.45±0.04%, ash 0.94±0.01%-1.26±0.21%, protein 17.11±0.09%-18.92±0.05%, and lipid 0.59±0.19%-3.80±0.63%. The dominant essential amino acid of 6 swamp fishes from Merauke was lysine followed by leucine. Meanwhile the dominant non-essential amino acid was glutamic acid (32.26+0.61 mg/g), followed by aspartic acid. Calcium (Ca) was the dominant macro mineral for all fishes studied, being the highest was in nile tilapia (328.76±8.14 mg/100 g). Micro mineral was dominated by the presence of Selenium (Se) which the highest was in nile tilapia (0.084±0.005 mg/100g). These fishes were also rich in albumin, being the highest was stripe snakehead (138.59±1.68 mg/g). The average of total fatty acid showed that the fishes had saturated fatty acid (SFA) content of 46.30±0.27%, monosaturated fatty acid (MUFA) 9.20±1.6%  and polyunsaturate fatty acid (PUFA) 34.49±0.44% of total fatty acid. From the result, it can be concluded that fish harvested from swamp of Merauke and surrounding area had a good nutritional value.

Effect of lairage on lamb welfare and meat quality

2011 ◽  
Vol 51 (10) ◽  
pp. 952 ◽  
Author(s):  
G. Liste ◽  
G. C. Miranda-de la Lama ◽  
M. M. Campo ◽  
M. Villarroel ◽  
E. Muela ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Blood Cells ◽  
White Blood Cells ◽  
Water Holding Capacity ◽  
Creatinine Kinase ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Yellow Index ◽  
Water Holding

The study analysed the effect of lairage on some indicators of welfare and meat quality in lambs. Forty-eight lambs were divided into two treatments: T1 without lairage and T2 with 12 h of lairage. Blood samples were collected at slaughter to analyse cortisol, lactate, glucose, creatinine kinase, non-esterified fatty acid, white blood cells, red blood cells, haematocrit and ratio of neutrophil : lymphocytes. Meat from the M. longissimus was analysed in terms of pH 24 h post-mortem, water-holding capacity, texture and colour. Sensory analyses were performed by a trained panel. Lairage had a significant effect on stress response, but had no effect on haematological variables. The lambs with a lairage period before slaughter (T2) had significantly (P ≤ 0.001) lower values of cortisol at the time of slaughter. A similar result was observed for lactate and glucose, with T1 lambs showing significantly (P ≤ 0.05) higher values than T2 lambs. The creatinine kinase activity and non-esterified fatty acid concentrations were highest in T2 lambs (P ≤ 0.05). Instrumental and sensory meat quality were not affected, with the exception of water-holding capacity and some meat colour indicators. The water-holding capacity was significantly higher for T2 (P ≤ 0.05), while T1 lambs had a higher yellow index (P ≤ 0.05) and hue (P ≤ 0.05). The results obtained in this study suggest that animals will be less stressed at the time of slaughter with an overnight lairage compared with slaughter on arrival at the abattoir. While stress at the time of slaughter can influence meat quality, these changes were small and always within the normal commercial range.

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.

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.

scholarly journals The Profile of Amino Acids in Sea Horse ((Hippocampus sp)

2021 ◽  
Vol 869 (1) ◽  
pp. 012027
Author(s):  
A A Muhammadar ◽  
Z Nur ◽  
A W Perdana ◽  
M Nasir ◽  
D F Putra ◽  
...  
Keyword(s):  
Analytical Chemistry ◽  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Proximate Analysis ◽  
Ash Content ◽  
Nutritional Values ◽  
Large Size ◽  
Aceh Province ◽  
Gas Chromatography Mass Spectroscopy

Abstract Seahorse (Hippocampus sp.) is a marine fisheries commodity that has high economic and nutritional values. The aims of study were to determine the proximate composition and the profile of the amino acids content in seahorses. The method used refers to the AOAC (Association of Official Analytical Chemistry) for proximate analysis and a GC-MS (Gas Chromatography-Mass Spectroscopy) for the amino acid analysis. This research was done in March 2021. The sea horses were carried out from Simeulue waters, Simeulue district, Aceh Province, Indonesia. Samples were divided into 2 sizes, small size (3.00-5.00 cm) and large size ((5.01-10.00 cm). The analysis was done at laboratorium of Syiah Kuala University. The results of the study was found that the proximate content of the seahorse was water content (6.29%), ash content (25.43%), fat content (0.57%), protein content (39.32%) and carbohydrates ( 28.48%). The amino acid composition of large seahorses and small seahorses consists of four types of essential amino acids, namely leucine, isoleucine, histidine and valine, and six types of non-essential amino acids, namely alanine, glycine, aspartic acid, asparagine, arginine and serine.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2438
Author(s):  
Eugeniusz R. Grela ◽  
Małgorzata Świątkiewicz ◽  
Mariusz Florek ◽  
Maciej Bąkowski ◽  
Grzegorz Skiba
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Shear Force ◽  
Chemical Constituents ◽  
Free Water ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Water Holding

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.

Proximate and Mineral Composition of Cuttlefish (Sepia sp)

2019 ◽  
pp. 130-137 ◽  
Author(s):  
Andi Santi ◽  
Prof Metusalach ◽  
Djalil Genisha ◽  
Meta Mahendradatta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Mineral Content ◽  
Saturated Fatty Acids ◽  
Sodium Content ◽  
Proximate Analysis ◽  
Trace Minerals ◽  
Mineral Analysis

Cuttlefish as a type of Cephalopoda, as other Cephalopods are thought to also have a large nutritional component. Cuttlefish (Sepia sp) Is a type of cephalopod that is well known and popular with the community. There are approximately 100 cuttlefish species in the world. The proximate, nutrient and mineral analyses were conducted on the head and mantle of cuttlefish (Sepia sp). Proximate analysis showed of cuttlefish bone contained 13,16±0,10 -13,51±0,68% protein, 0,69±0,14% - 0,89±0,14 % ash, 0,77±0,00% - 0,79±0,00% fat, 83,65±0,43% - 84,06±0,08% water and 1,12±0,33% - 1,36±0,97% carbohydrate. Amino acid analysis revealed cuttlefish contained essential and nonessential amino acid with arginine (0.97%) and glutamate (0.81%) was the highest in the head, respectively, while lysine (0.7%) and glutamate (0.7%) was the highest in the mantle, respectively. Lipid of cuttlefish contained high Percentage of Polyunsaturated Fatty Acid (PUFA) with a high content of DHA (17.5–20.5%). The C16:0 and C18:0 were the most abundant saturated fatty acid in the head and mantle. Mineral analysis showed high contents of sodium, phosphorus, potassium and calcium, with sodium content being the highest (1532.7-1610.4 mg/kg). Zinc and copper were the dominant trace minerals in both portions. This study showed that cuttle?sh contain essential nutrients for human good health with high in protein and mineral content. Proximate analysis, nutrition and minerals were carried out on cuttlefish shells (Sepia sp). Amino acid analysis revealed that cuttlefish contained essential and nonessential amino acids with arginine (0.97%) and glutamate (0.81%) each highest in the head, while lysine (0.65%) and glutamate (0.7% ) is the highest in the mantle. each. Cuttlefish lipids contain a high percentage of polyunsaturated fatty acids (PUFA) with high DHA content (17.5-20.5%). C16: 0 and C18: 0 are the most saturated fatty acids in the head and coat. Mineral analysis shows high content of sodium, phosphorus, potassium, and calcium, with the highest sodium content (1532,7-1610,4 mg / kg). Zinc and copper are the dominant trace minerals in both parts. This study shows that cuttlefish contain important nutrients for human health with high protein and mineral content.

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