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.

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 ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

2018 ◽  
Vol 25 (3) ◽  
pp. 252-267 ◽  
Author(s):  
Karina Juhnevica-Radenkova ◽  
Vitalijs Radenkovs ◽  
Karlis Kundzins ◽  
Dalija Seglina
Keyword(s):  
Sensory Quality ◽  
Positive Impact ◽  
Epicuticular Wax ◽  
Biologically Active ◽  
Ozone Treatment ◽  
Apple Cultivar ◽  
Cell Integrity ◽  
Long Term Storage ◽  
And Control

The aim of this study was to assess the effect of O3 treatment on the quality of different cultivars of apples ( Malus domestica Borkh.). Apples were stored for six months at different concentrations of ozone. During the research, minor differences between ozone-treated and control fruits were found in terms of cell integrity and epicuticular wax structure. Ozone application for apple treatment could accelerate the natural ageing of the waxes found on the surface of apples, thereby reducing the thickness of the waxes. The rate of degradation for the epicuticular wax was found to be cultivar dependent. After six months of storage, the ozonation process prevented the decay of ‘Iedzenu’, ‘Auksis’ and ‘Belorusskoje Malinovoje’ apple cultivars, but it accelerated damage in the ‘Gita’ apple cultivar. A positive impact of ozone during long-term storage was found regarding flesh firmness of ‘Iedzenu’ apple cultivar samples subjected to O3 exposure at concentrations of 0.8 ppm and 3.0 ppm. In other cultivars of apples, significant differences between ozonation and cold storage (control) were not found. In general, ozone treatment has a potential to be applied in order to maintain the sensory quality and biologically active compound level in apples during six-month storage; however, the degree of effectiveness depends both on the cultivar and on the concentration of ozone.

scholarly journals Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S96-S98 ◽  
Author(s):  
Z. Ciesarová ◽  
K. Kukurová ◽  
A. Bednáriková ◽  
L. Marková ◽  
S. Baxa
Keyword(s):  
Sensory Quality ◽  
Detrimental Effect ◽  
Enzyme Treatment ◽  
Natural Occurrence ◽  
Cereal Products ◽  
Salt Addition ◽  
Cereal Product ◽  
Pros And Cons ◽  
Carcinogenic Compound

Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal products, especially gingerbreads are extensively affected by acrylamide formation up to 1000 &mu;g/kg and more. This study compares pros and cons of enzyme treatment and a substitution of ammonium raising agent for sodium salt addition in manufactured gingerbreads with respect to their final sensory quality. More than 97% reduction of acrylamide content was achieved by the asparaginase application before baking with no observed detrimental effect on sensory quality of final products. On the other hand, sodium raising agents efficiently decreased acrylamide content, but with no acceptable impact on colour, texture, softness, delicacy and an expected appearance of gingerbread. For that reason, the application of L-asparaginase enzyme seems to be a perspective way to mitigate acrylamide.

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.

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.

scholarly journals Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle

Processes ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 135
Author(s):  
Mark J. Grygier ◽  
Yu-Wen Fan ◽  
Wen-Chieh Sung
Keyword(s):  
Proteolytic Enzymes ◽  
Senior Citizens ◽  
Enzyme Treatment ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Sds Page ◽  
Chewing Ability ◽  
Orbital Shaking

While attempting to develop a soft, seafood-based product as a potential food item for senior citizens, we evaluated the effects of different softening methods on the hardness and quality of thawed muscular mantle tissue of the neritic squid (Uroteuthis edulis) versus controls. Comparisons were made among injection with proteolytic enzymes (papain, bromelain); soaking in these enzymes or in alkali solutions (NaHCO3, NaOH); various soaking regimes combined with either orbital shaking under vacuum, ultrasonic processing, or ultrasonic cleaning; or hot-air drying and rehydration. Elderly panelists’ sensory impressions of thawed and heat-sterilized squid mantle subjected to these treatments were recorded, together with the total volatile basic nitrogen (TVBN), pH, color, protein breakdown profile (SDS-PAGE), and histological characteristics of thawed squid mantle subjected to the same treatments but not heat-sterilized. TVBN measurements showed that squid mantle remained in a close-to-fresh state under all treatments except for hot-air drying. The pH and hardness decreased and the muscles turned white when soaked in either enzymes or alkali. Orbital shaking under vacuum while soaking in 0.3% papain for 12 h produced the softest product, the next softest being obtained by injection with 0.3% papain. After orbital shaking under vacuum in 1.0% papain, protein degradation was confirmed by SDS-PAGE, and broken muscle fibers were evident in histological sections. Sensory evaluation panelists with unimpeded chewing ability rated mushy, papain-treated squid mantle poorly. Soaking in 2% NaHCO3 in an ultrasonic processor, following by washing out of the alkali, proved to be a better tenderizing method than either enzyme treatment or hot-air drying for neritic squid mantle intended for consumption by senior citizens.

Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

2015 ◽  
Vol 45 (5) ◽  
pp. 774-782 ◽  
Author(s):  
Swati Gupta ◽  
B. D. Sharma ◽  
S. K. Mendiratta
Keyword(s):  
Sensory Quality ◽  
Product Yield ◽  
Quality Characteristics ◽  
Content Type ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
The Cost ◽  
And Control ◽  
Different Levels

Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology/approach – Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality. Findings – The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control. Research limitations/implications – The trials can be further carried to evaluate the storage stability of developed RSHMB. Originality/value – The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

scholarly journals Effect of Insecticidal Atmospheres at High Temperature Combined with Short Cold-quarantine Treatment on Quality of ‘Valencia’ Oranges

HortScience ◽  
2010 ◽  
Vol 45 (10) ◽  
pp. 1496-1500 ◽  
Author(s):  
Adriana Contreras-Oliva ◽  
Cristina Rojas-Argudo ◽  
María B. Pérez-Gago
Keyword(s):  
High Temperature ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Ceratitis Capitata ◽  
Fruit Fly ◽  
Quality Parameters ◽  
Negative Effects ◽  
Valencia Orange ◽  
And Control

The combination of insecticidal atmosphere (IA) with short cold exposure periods has been effective in controlling the Mediterranean fruit fly, Ceratitis capitata (Wiedemann). In the present work, ‘Valencia’ orange quality was assessed on fruit exposed to IA (95% CO2) at 23, 28, or 33 °C for 20 h; next stored at 1 °C for 8, 16, or 24 days; and then kept at 20 °C for 7 days to simulate shelf life. Physicochemical, sensory, and nutritional quality parameters were analyzed on treated and control (air-exposed) fruit. No significant negative effects on fruit quality were observed in IA-treated ‘Valencia’ oranges. In addition, the exposure of oranges to 95% CO2 at 28 °C reduced the weight and firmness loss compared with fruit kept in air. Ethanol content increased in the fruits exposed to 95% CO2 at 28 or 33 °C, but sensory quality was not adversely affected.

Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Şükrü Kurt ◽  
Ömer Zorba
Keyword(s):  
Heat Treatment ◽  
Response Surface ◽  
Sensory Quality ◽  
Fermented Sausage ◽  
Ripening Period ◽  
Overall Acceptability ◽  
Nitrite Level ◽  
Quadratic Effects ◽  
Sensory Parameters

Abstract In order to determine the potential for the reduction of nitrite levels and ripening period with heat treatment, the effects of the ripening period (1, 3, 7, 11 and 13 days), nitrite level (45, 70, 120, 170 and 195 ppm) and heat treatment (30, 40, 60, 80 and 90 °C) on the sensory quality of sucuk were investigated using central composite rotatable design setup based upon response surface methodology. The linear and quadratic effects of the ripening period and heat treatment were found to be significant for the sensory quality. However, the effects of higher nitrite levels on the sensory parameters of sucuk were not found to be significant (p>0.05). Optimum values for the ripening period, heat level and nitrite level for overall acceptability were 8 days, 59.3 °C and 109.4 ppm, respectively.

scholarly journals Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2258
Author(s):  
Samuel Akomea-Frempong ◽  
Denise I. Skonberg ◽  
Mary E. Camire ◽  
Jennifer J. Perry
Keyword(s):  
Sensory Quality ◽  
Starter Cultures ◽  
Saccharina Latissima ◽  
Consumer Acceptability ◽  
The West ◽  
Minimal Processing ◽  
Overall Acceptability ◽  
A Value ◽  
Quality Aspects

Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad. In a second study, effects of blanching, freezing, and fermentation on kelp quality were assessed and processed kelp was used to produce sauerkraut. Blanching significantly decreased (p ≤ 0.05) the instrumental kelp a* value and firmness. The a* value negatively correlated with overall liking of salads. To prepare sauerkraut, raw, raw/frozen (−20 °C), blanched (100 °C, 1 min), or blanched/frozen kelp were mixed with cabbage, salted, inoculated with starter cultures and fermented. Inconsistent trends in L* values, firmness, and fungi enumeration were observed after fermentation. Consumers evaluated kelp salad (n = 100) and sauerkraut (n = 80) for acceptability. Blanched kelp salad had higher hedonic scores than raw kelp salad. A 100% cabbage sauerkraut control and blanched kelp/cabbage blends were compared; kelp blends were similar to control for appearance, color, and texture but were lower for overall acceptability. Results suggest improved quality and enhanced consumer acceptability of seaweed products with use of minimal processing.

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