scholarly journals Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball

2018 ◽  
Vol 47 (2) ◽  
pp. 105-113 ◽  
Author(s):  
NA Saba ◽  
MA Hashem ◽  
MAK Azad ◽  
MA Hossain ◽  
M Khan
Keyword(s):  
Leaf Extract ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Bottle Gourd ◽  
Leaf Extracts ◽  
Treatment Groups ◽  
Overall Acceptability

The experiment was conducted to find out the effect of different levels of bottle gourd leaf extraction on beef meatballs. Ground beef samples were divided into four treatment groups having bottle gourd leaf extracts as control T1 (0%), T2 (1%), T3 (2%), T4 (3%). Proximate analysis, sensory tests (color, flavor, tenderness, juiciness, and overall acceptability), cooking loss, pH value, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value (POV) and microbiological examination were determined. Days of intervals of experiment were 0, 15th, 30th and 45th days. Data were analyzed using SAS Statistical software. DM content of all the treatment groups differ significantly (p<0.05). In contrast, DM content increased significantly (p<0.05) with the advancement of different days of intervals. The CP and EE content at different treatment levels differ significantly (p<0.05). The FFA, TBARs, POV values were decreased significantly (p<0.05). The color, flavor, tenderness, juiciness, overall acceptability, raw and cooked pH were increased at different treatment levels significantly (p<0.05). The cooking loss (%) with the advancement of days of intervals were differ significantly (p<0.05). TCC (log CFU/g) and TYMC (log CFU/g) were decreased significantly (p<0.05) at different treatment levels. Parameters studied showed that, 2% bottle gourd leaf extract added meat balls were the best quality, so it may be concluded that  2% bottle gourd leaf extract can be used in beef meatball as a source of antioxidant and antimicrobial agent to increase shelf-life of meatballs. Bang. J. Anim. Sci. 2018. 47 (2):105-113

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

scholarly journals Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant

2018 ◽  
Vol 16 (2) ◽  
pp. 260-265
Author(s):  
Tahmina Siddiqua ◽  
Md Anwar Hossain ◽  
Muckta Khan ◽  
Md Abul Hashem
Keyword(s):  
Leaf Extract ◽  
Safety Evaluation ◽  
Value Added ◽  
Thiobarbituric Acid ◽  
Natural Antioxidant ◽  
Ocimum Sanctum ◽  
Nutrient Quality ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Microbial Analysis

The present study was undertaken to evaluate the effect of different levels of tulsi leaf extract on fresh and preserved beef meatballs. Four types of beef meatballs were formulated for this purpose. Meatballs were made with 0 (control), 0.1, 0.2 and 0.3% tulsi leaf extract, respectively and preserved at-20°C. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 0, 15th, 30th and 60th days of interval. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, Free Fatty Acid (FFA), Per oxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) value, it can be concluded that tulsi leaf extract @ 0.1, 0.2 and 0.3% can be used in the formulation of beef meatball. In case of sensory evaluation 0.2% tulsi leaf extract is appreciated but on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% tulsi leaf extract is more satisfactory as a source of natural antioxidant than that of other treatment groups. Therefore, it may be concluded that 0.3% tulsi leaf extract can be added as a functional ingredients in beef meatball.J. Bangladesh Agril. Univ. 16(2): 260-265, August 2018

scholarly journals Sensory and Chemical Quality of Bottle gourd Halwa Prepared Using Skim Milk Powder

2018 ◽  
Author(s):  
Suresh Velpula ◽  
A. G. Bhadania ◽  
S. V. Pinto ◽  
J. B. Upadhyay ◽  
T. Aravind ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Proximate Analysis ◽  
Bottle Gourd ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
The Cost ◽  
Experimental Bottle

The present investigation has been aimed to study the effect of replacing khoa with skim milk powder on sensory characteristics and chemical composition of fresh bottle gourd halwa. Control bottle gourd halwa from khoa (To) and four lots of experimental bottle gourd halwa samples were manufactured by incorporating skim milk powder (in the form of reconstituted skim milk) at 10 (T1), 20 (T2), 30 (T3) and 40 (T4) per cent (w/w) of shredded bottle gourd. The fresh bottle gourd halwa samples were analysed for sensory (colour and appearance, body and texture, flavour and overall acceptability) and chemical (moisture, fat, protein, total carbohydrate and ash) qualities. The product prepared using 20% SMP (w/w) of shredded bottle gourd was found most acceptable on the basis of overall acceptability among the experimental products and at par (Pandgt;0.05) with the control product. Proximate analysis indicated that on increasing the proportion of SMP; fat and moisture showed a decreasing trend and reverse in case of protein, total carbohydrate and ash contents. As the level of SMP increases the cost of bottle gourd halwa also increased.

scholarly journals Effect of corn flour and storage period on sensory and physiochemical properties of chicken meatball

2018 ◽  
Vol 46 (3) ◽  
pp. 164-171
Author(s):  
MA Al-Mamun ◽  
M Khan ◽  
MA Hashem
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Cooking Loss ◽  
Corn Flour ◽  
Interval Group ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Sensory Color ◽  
Sensory Parameters

The present study was undertaken to evaluate the effect of different levels of corn flour on the quality characteristics of chicken meatball. The meatballs were formulated having 0, 05, 10 and 15% of corn flour. After formulation, samples were preserved at -20˚C for 60 days and analyzed the data at 0, 15, 30 and 60th day, respectively. The products were analyzed for various sensory, proximate, biochemical and physicochemical attributes. The sensory (color, flavor, tenderness, juiciness and overall acceptability), proximate composition- dry matter (DM), ether extract (EE), crude protein (CP) and ash, biochemical parameters- free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid value (TBARS) and physicochemical (raw pH, cooked pH and cooking loss) were analyzed. Data were analyzed in a 4x4 factorial experiment in completely randomized design with replicated three times per cell. Results showed that corn flour inclusion in meatballs have no effect on sensory parameters, but the highest value for all sensory parameters was found at 15th day storage period, (p<0.05). After 15th day, with the increasing of storage period the value for all sensory parameters were decreased (p<0.05). The proximate component’s value were differ with treatment and day interval group (p<0.05). The highest value of raw pH and lowest value of cooking loss were found in 5% corn flour group (p<0.05). The highest value of cooked pH and lowest value of cooking loss were found at 15th day storage period. There were no effect of treatment or day interval on FFA and TBARS. Highest value of PV were found in 0% cornflower group (p<0.05). It may be concluded that 5% corn flour and 15 days storage period is suitable for chicken meat ball.Bang. J. Anim. Sci. 2017. 46 (3): 164-171

scholarly journals Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

2021 ◽  
Vol 18 (2) ◽  
pp. 139-156
Author(s):  
MNA Disha ◽  
MA Hossain ◽  
MT Kamal ◽  
MM Rahman ◽  
MA Hashem
Keyword(s):  
Crude Protein ◽  
Frozen Storage ◽  
Value Added ◽  
Thiobarbituric Acid ◽  
Viable Count ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
And Control ◽  
Different Levels

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)

scholarly journals Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

2021 ◽  
Vol 902 (1) ◽  
pp. 012011
Author(s):  
A M P Nuhriawangsa ◽  
B S Hertanto ◽  
A Budiharjo ◽  
W Swastike ◽  
L R Kartikasari
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Vigna Angularis ◽  
Physical Quality ◽  
Taro Flour ◽  
Red Bean ◽  
Water Holding ◽  
Chicken Patties

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

Studies on preparation of composite dairy food-bottle gourd burfi

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Anurag Anurag ◽  
R. Chawla
Keyword(s):  
Moisture Content ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Bottle Gourd ◽  
Dairy Food ◽  
Overall Acceptability ◽  
Maximum Moisture Content

Bottle gourd burfi was prepared with different proportions of bottle gourd shreds (BGS) to khoa, 10% (T1), 20% (T2), 50% (T3), 100% (T4) and 200% (T5). Sugar (@ 30% on mixture basis) and khoa (150 g) were kept constant in all the experiments. It was observed that on increasing the proportion of BGS sensory scores for color and sweetness increased, whereas scores for flavor, texture and overall acceptability decreased. Maximum scores were fetched by treatment T4 in terms of flavor (8.42), texture (8.21) and overall acceptability (8.33), and by treatment T5 in terms of color and appearance (8.10) and sweetness (8.33). Treatment T1 got lowest sensory scores for all parameters. Proximate analysis indicated that on increasing the proportion of BGS; fat, protein, titratable acidity and ash contents showed a decreasing trend. However moisture content of the product increased, treatment T5 showed maximum moisture content (30.74%).

scholarly journals MUTU SABUN MANGKOKAN (Nothopanax scutellaium Merr)

2018 ◽  
Vol 11 (01) ◽  
pp. 18-22
Author(s):  
G. R. Hanum ◽  
S. Ardiansyah
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Data Analysis ◽  
Leaf Extract ◽  
Microbial Contamination ◽  
Ph Value ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Escherichia Coli Bacteria

Mangkokan soap (Nothopanax Scutellaium Merr) is made from extract of mangkokan leaf and the material making of soap there are oil, NaOH, alcohol and glycerin. This research is to find out the quality of microbiology and chemical soap of mangkokan leaf extract (Nothopanax Scutellaium Merr) with 90% concentration of mangkokan leaf extract . This research is an experimental research with descriptive of data analysis. The results of this study were microbiological quality of Mangkokan extract soap(Nothopanax Scutellaium Merr) has antibacterial activity to Escherichia coli bacteria and there is no microbial contamination. Chemical quality of Mangkokan Extract Soap (Nothopanax Scutellaium Merr) was tested on free alkali level test 0%, pH value 11,03 and water content value 0,4668%.   Keywords: Escherichia coli, Mangkokan Leaf, Soap.

scholarly journals Aplikasi aktivitas antioksidan tepung gathot (singkong terfermentasi) dalam edible film sosis ayam di suhu ruang

2021 ◽  
Vol 19 (2) ◽  
pp. 227
Author(s):  
Astari Ratnaduhita ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Lilik Retna Kartikasari
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Edible Film ◽  
Thiobarbituric Acid Value ◽  
Materials Used

<p class="MDPI17abstract"><strong>Objective: </strong>The objective of this research is to examine the antioxidant properties of gathot and its potential as edible film.</p><p class="MDPI17abstract"><strong>Methods: </strong>The materials used were dry <em>gathot</em>, carrageenan, and glycerol. The method was conducted experimentally, antioxidant activities test of <em>gathot</em> flour were analyzed descriptively. Physicochemical test of the chicken sausage was analyzed quantitatively by RAL with a 2x5 factorial pattern. The first factor was the types of edible film (0.00 and 0.75%), and the second factor was storage time (0; 2; 4; 6; 8 days) with seven repetitions each variables. The quantitative data were processed by Minitab 19.0.<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The results of the antioxidant test of <em>gathot</em> flour were antioxidant activities of 26.174 ppm; scavenging ability of 49.37%; phenol of 4,852.84µg/g; flavonoids of 4,520.30µg/g. The chicken sausage for eight days at room temperature has a decrease in pH value, a* and b*, and an increase in TBA (Thiobarbituric Acid) value and water content.<strong></strong></p><p class="MDPI17abstract"><strong>Conclusions: </strong>The antioxidant level of <em>gathot</em> flour is classified as a weak antioxidant, the results in the application of <em>gathot</em> flour edible film with a concentration of 0.75% were able to maintain the quality of chicken sausage until day six at room temperature storage (28 ºC).</p>

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