Total Volatile Base, Glycogen, Cathepsin, and Water Holding Capacity of Tilapia (Oreochromis niloticus) on Deteoritation Phase

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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Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

Food Science and Technology International ◽

10.1177/1082013211415156 ◽

2012 ◽

Vol 18 (3) ◽

pp. 207-217 ◽

Cited By ~ 14

Author(s):

A Fuentes ◽

I Fernández-Segovia ◽

JA Serra ◽

JM Barat

Keyword(s):

Cold Storage ◽

Physicochemical Parameters ◽

Sea Bass ◽

Water Holding Capacity ◽

Raw Material ◽

Modified Atmosphere ◽

Mineral Contents ◽

Fresh Fish ◽

Water Holding ◽

Sodium Replacement

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl–50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and aw values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters.

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КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

Scientific Messenger of LNU of Veterinary Medicine and Biotechnology ◽

10.15421/nvlvet6602 ◽

2016 ◽

Vol 18 (2(66)) ◽

pp. 8-13

Author(s):

N.M. Bogatko ◽

N.V. Bukalova ◽

L.M. Bogatko ◽

V.Z. Salata ◽

L.P. Аrtemenko ◽

...

Keyword(s):

Heat Treatment ◽

Mass Fraction ◽

Ice Cream ◽

Water Holding Capacity ◽

Improved Method ◽

Fresh Fish ◽

Fish Meat ◽

Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

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The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.02.4 ◽

2021 ◽

Vol 16 (2) ◽

pp. 105-116

Author(s):

Peni Patriani ◽

Harapin Hafid

Keyword(s):

Ph Value ◽

Chicken Meat ◽

Cooking Loss ◽

Water Holding Capacity ◽

Drip Loss ◽

Physical Quality ◽

Fresh Fish ◽

Randomized Design ◽

Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

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Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13455 ◽

2016 ◽

Vol 19 (2) ◽

pp. 121

Author(s):

Bustari Hasan ◽

Desmelati Desmelati ◽

Dian Iriani ◽

Sumarto Sumarto ◽

Sahyudi Sahyudi

Keyword(s):

Proximate Composition ◽

Frozen Storage ◽

Protein Composition ◽

Physicochemical Characteristics ◽

Water Holding Capacity ◽

Fresh Fish ◽

Smoked Fish ◽

Fish Samples ◽

Frozen Fish ◽

Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen for 10 days and fresh fish (P>0,05).

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Evaluation of Physicochemical Characteristics of Hot-Smoked River Catfish Prepared from Fresh and Frozen Raws

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13111 ◽

2016 ◽

Vol 19 (2) ◽

pp. 121

Author(s):

Bustari Hasan ◽

Desmelati Desmelati ◽

Dian Iriani ◽

Sumarto Sumarto ◽

Sahyudi Sahyudi

Keyword(s):

Proximate Composition ◽

Frozen Storage ◽

Protein Composition ◽

Physicochemical Characteristics ◽

Water Holding Capacity ◽

Fresh Fish ◽

Smoked Fish ◽

Fish Samples ◽

Frozen Fish ◽

Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen for 10 days and fresh fish (P>0,05).

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Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v6i1.5806 ◽

2019 ◽

Vol 6 (1) ◽

pp. 20

Author(s):

Abdul Rahman Ollong ◽

Rizki Arizona ◽

Rusli Badaruddin

Keyword(s):

Moisture Content ◽

Broiler Chickens ◽

Broiler Chicken ◽

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Broiler Meat ◽

Fruit Oil ◽

Water Holding ◽

Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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