Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers

Frontiers in Animal Science ◽

10.3389/fanim.2021.657252 ◽

2021 ◽

Vol 2 ◽

Author(s):

Bibiana Alves dos Santos ◽

Alexandre José Cichoski ◽

Paulo Cezar Bastianello Campagnol

Keyword(s):

Sensory Quality ◽

Monosodium Glutamate ◽

Liquid Smoke ◽

Low Sodium ◽

Sensory Defects

In this study, prebiotic and low-sodium burgers were produced. In the first experiment, burgers were elaborated with 0, 3, 6, 9, and 12% inulin. The addition of up to 9% inulin did not affect the sensory quality, increased yield and reduced shrinkage. Thus, in the second experiment, prebiotic burgers were produced with 9% inulin and a sodium reformulation was performed by replacing 60% NaCl with KCl and adding monosodium glutamate (MG) and/or liquid smoke (LS). The replacement of NaCl for KCl impaired the sensory quality of the burgers. The isolated or combined addition of MG and LS reduced the sensory defects caused by KCl. Thus, prebiotic and low-sodium burgers with high technological and sensory quality can be produced using 9% inulin, 1% NaCl, 1.5% KCl, 0.2% MG, and 0.1% LS.

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PENGARUH KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN TERHADAP MUTU ORGANOLEPTIK IKAN KAYU (KATSUO-BUSHI)

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.5.1.2017.14877 ◽

2017 ◽

Vol 5 (1) ◽

pp. 1

Author(s):

Yisia Katiandagho ◽

Siegfried Berhimpon ◽

Albert Royke Reo

Keyword(s):

Polycyclic Aromatic Hydrocarbon ◽

Moisture Content ◽

Aromatic Hydrocarbon ◽

Sensory Quality ◽

Ph Value ◽

Soaking Time ◽

Smoked Fish ◽

Liquid Smoke ◽

Polycyclic Aromatic

Dried smoked skipjack or better known as Katsuo-bushi is a popular type of smoked fish in Japan. It has a distinctive flavor and widely used in traditional Japanese cuisine. The weakness of commercial Katsuo-bushi nowadays is the high content of Polycyclic Aromatic Hydrocarbon (PAH) (may exceed 10 ppb). Recent study examined the low PAH Katsuo-bushi product made with liquid smoke. However, the sensory acceptance of this product has not been determined yet. The purpose of this study was to determine the effect of liquid smoke concentration (1%, 2% and 3%) and soaking time (10, 20 and 30 min) on the sensory quality of Katsuo-bushi. Duo-trio method was used for sensory evaluation. Additional chemical analysis such as moisture content and pH were performed. Significant differences were found among liquid smoke Katsuo-bushi product compare to traditional Katsuo-bushi (P<0.1). Also, it is suggested that the longer the soaking time, the higher the moisture content and pH value. Keyword: Katsuo-bushi, liquid smoke, Duo trio method. Ikan kayu atau lebih dikenal dengan Katsuo-bushi adalah sejenis ikan asap yang telah lama dikenal dan memiliki flavor yang khas yang biasanya digunakan pada masakan tradisional di Jepang. Kelemahan ikan kayu yang ada di dunia dewasa ini adalah tingginya kandungan Polycyclic Aromatic Hydrocarbon (PAH) yang melebihi 10 ppb. Penelitian terkini (Berhimpon, dkk 2016) meneliti ikan kayu asap cair yang rendah PAH, tetapi belum diteliti tingkat kesukaan secara organoleptik. Penelitian ini adalah untuk mendapatkan ikan kayu asap cair yang rendah PAH tetapi disukai oleh konsumen. Tujuan penelitian ini ialah untuk mengetahui pengaruh konsentrasi asap cair dan lama perendaman terhadap mutu organoleptik ikan kayu asap cair yang dibuat dengan berbagai konsentrasi dan lama perendaman, dan dibandingkan dengan ikan kayu konvensional. Parameter pengamatan ialah analisa organoleptik dengan metode duo trio (Berhimpon, dkk. 2005), analisa kadar air dan pH (AOAC, 2005). Hasil penelitian ini menunjukkan bahwa ikan kayu yang direndam dalam asap cair dengan konsentrasi 2% dan 3% masing-masing selama 30 dan 10 menit berbeda sangat nyata (P<0,1) dengan ikan kayu konvensional. Sedangkan perlakuan yang lain sama dengan ikan kayu konvensional. Untuk analisa kadar air dan pH menunjukkan bahwa lama perendaman memberikan pengaruh yang nyata terhadap nilai kadar air dan pH dari ikan kayu asap cair, dimana semakin lama waktu perendaman dalam larutan asap cair maka semakin tinggi kadar air dan pH dari ikan kayu tersebut. Kata Kunci: Ikan kayu (Katsuo-bushi), asap cair, metode duo trio.

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Effect of Liquid Smoke Extract on the Oxidative Stability, Benzopyrene and Sensory Quality of Calabrese Sausage

Current Nutrition & Food Science ◽

10.2174/1573401315666190126120749 ◽

2020 ◽

Vol 16 (3) ◽

pp. 343-353

Author(s):

Rodrigo Schwert ◽

Roberto Verlindo ◽

Juliana M. Soares ◽

Patricia F. Silva ◽

Rogerio L. Cansian ◽

...

Keyword(s):

Oxidative Stability ◽

Temperature Control ◽

Traditional Method ◽

Sensory Quality ◽

Meat Products ◽

Liquid Smoke ◽

High Lipid ◽

Smoke Generation ◽

Low Levels

Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products. Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese. Methods: Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage at 20°C. Results: High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28 days of storage. The product was characterized as moderately rancid, with malonaldehyde values of 0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke treatment were less than 0.12 and 0.19 μg.kg-1, respectively. Conclusion: In this way, the use of liquid and traditional smoke with temperature control ~300°C for a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese.

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Sensory perception in the replacement of NaCl by MSG in fish burgers

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v39i5.28660 ◽

2017 ◽

Vol 39 (5) ◽

pp. 565

Author(s):

Marina Leite Mitterer-Daltoé ◽

Barbara Arruda Nogueira ◽

Deyse Pegorini Rodrigues ◽

Leandra Schuastz Breda

Keyword(s):

Sodium Chloride ◽

Sensory Quality ◽

Microbial Growth ◽

Word Association ◽

Monosodium Glutamate ◽

Meat Products ◽

Sensory Perception ◽

Consequent Reduction ◽

Fish Product

In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG.

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Shelf Life of Sliced Bacon: Sensory Quality of Commercial Type with Liquid Smoke Versus Military Type with Hardwood Smoke

10.21236/ada150640 ◽

1984 ◽

Author(s):

Patricia A. Prell ◽

Gendron J. Legris ◽

John L. Secrist ◽

F. M. Sawyer

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Liquid Smoke

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Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl

Meat Science ◽

10.1016/j.meatsci.2013.08.024 ◽

2014 ◽

Vol 96 (1) ◽

pp. 509-513 ◽

Cited By ~ 53

Author(s):

Bibiana Alves dos Santos ◽

Paulo Cezar Bastianello Campagnol ◽

Marcelo Antônio Morgano ◽

Marise Aparecida Rodrigues Pollonio

Keyword(s):

Sensory Quality ◽

Monosodium Glutamate

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Production of seaweed snack from pangasius (Pangasius hypophthalmus) fillet by-products

The Journal of Agriculture and Development ◽

10.52997/jad.4.06.2019 ◽

2019 ◽

Vol 18 (06) ◽

pp. 23-29

Author(s):

Kha M. Le

Keyword(s):

Sensory Quality ◽

Monosodium Glutamate ◽

Value Added ◽

Water Holding Capacity ◽

Good Source ◽

Product Size ◽

Chili Powder ◽

Water Holding ◽

By Products

By-products from pangasius fillet processing are a good source to create a new value-added product such as snack. In this study, the effects of seaweed ratio, seasoning ratio, drying and frying conditions on sensory, texture, water holding capacity and moisture of product were investigated to find the best quality of the product. The results showed that seaweed-added products had a better texture as compared to seaweed non-added products. However, seaweed addition > 3% weakened the product's texture. The appropriate seaweed ratio was 1%. The spice ratio (0.2% salt : 0.3% sugar : 0.1% monosodium glutamate (MSG) : 0.1% chili powder) was most favoured. The product (size 30 × 30 mm and thickness of 2 mm) was dried at 80oC in 105 min, to the final moisture of 8.17% ± 0.04. The product was fried by shortening for 20 sec at 180oC and resulted in the highest sensory quality

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Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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