scholarly journals Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 407
Author(s):  
Jin-Kyu Seo ◽  
Rashida Parvin ◽  
Junyoung Park ◽  
Han-Sul Yang
Keyword(s):  
Profile Analysis ◽  
Oxidation Stability ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Specific Storage ◽  
Multifunctional Additive ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Thiol Content ◽  
Pork Sausages

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p < 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p < 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had a desirable consequence on antioxidant activity and color of emulsified sausages; therefore, it can be used as a multifunctional additive in emulsified pork sausages.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

scholarly journals Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1545-1553
Author(s):  
L.-H. Ho ◽  
S.R.R. Irisha Yasmira ◽  
Norlia M.
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Biochemical Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Titratable Acid

Consuming of foods high in calories is often associated with higher risks for obesity. This has increased the consumer demand for the food products that promise health benefits. The aim of this study was to evaluate the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e. BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis, texture profile analysis, and sensory evaluation of the produced fruit jams were conducted. The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively). However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents, as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g) contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to spread than the BJSUC. The overall acceptability of BJMAL by panellists was comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.

scholarly journals Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

2018 ◽  
Vol 15 (2) ◽  
pp. 35
Author(s):  
Normah Ismail ◽  
Rosliana Rosman
Keyword(s):  
Physicochemical Properties ◽  
Crude Extract ◽  
Protein Concentration ◽  
Room Temperature ◽  
Profile Analysis ◽  
Chicken Meat ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

scholarly journals Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Danika K. Miller ◽  
Laura E. Yoder ◽  
Steven M. Lonergan ◽  
Joseph G. Sebranek ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Raw Materials ◽  
Profile Analysis ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substances ◽  
Texture Profile ◽  
Product Formulation ◽  
Functional Attributes

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P &lt; 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P &lt; 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

Innovative use of date (Phoenix dactylifera L.) press cake in the food industry

2021 ◽  
pp. 2-9
Author(s):  
Marwa A. Sheir
Keyword(s):  
Press Cake ◽  
Profile Analysis ◽  
Waste Product ◽  
Phoenix Dactylifera ◽  
Food Ingredient ◽  
Texture Profile ◽  
Value Evaluation ◽  
Overall Acceptability ◽  
Phoenix Dactylifera L ◽  
Willingness To Buy

Introduction. Date press cake is a waste product of date juice making that can lead to potentially serious environmental problems if discarded in large amounts in open areas. Therefore, it needs to be utilized. Our study aimed to investigate the possibilities of using date press cake powder to formulate innovative ready-to-eat products – vegan biscuits and vegan protein bars. Study objects and methods. The food products under study were subjected to a palatability test, a nutritional value evaluation, a texture profile analysis, and a scanning electron microscopy, as well as a microbiological assay performed during 8 months of storage. Results and discussion. The palatability test showed that the biscuits supplemented with 10% date press cake had the best acceptable preference, compared to control, 5 and 15% date press cake samples. Our innovative vegan protein bar scored highest in overall acceptability, flavor, taste, texture, and willingness to buy, compared to the commercial vegan protein bar. Overall, our study showed that both of our products were safe to consume within 8 months. Additionally, our innovative protein bar and fortified biscuits had high proportions of the recommended dietary allowances for most nutrients for adolescents and athletes, especially for vegetarians. Conclusion. Date press cake can be successfully used as a food ingredient to produce new formulations of vegan protein bars. Additionally, it can be used as an alternative ingredient to improve the nutritional quality of vegan biscuits.

Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

2018 ◽  
Vol 15 (2) ◽  
pp. 35
Author(s):  
Rosliana Rosman ◽  
Normah Ismail
Keyword(s):  
Physicochemical Properties ◽  
Crude Extract ◽  
Protein Concentration ◽  
Room Temperature ◽  
Profile Analysis ◽  
Chicken Meat ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

scholarly journals Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1866
Author(s):  
Larissa Tátero Carvalho ◽  
José M. Lorenzo ◽  
Francisco Allan L. de Carvalho ◽  
Elisa Rafaela Bonadio Bellucci ◽  
Marco Antonio Trindade ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Meat Product ◽  
Thiobarbituric Acid ◽  
B Values ◽  
Texture Profile ◽  
Turkey Meat ◽  
Loss Analysis ◽  
White Striping

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia (Oreochromis niloticus) Fillets

2019 ◽  
Vol 82 (10) ◽  
pp. 1697-1705 ◽  
Author(s):  
JUNHENG ZHANG ◽  
FENGPING WANG ◽  
PENG HAN ◽  
LIRONG LI
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Tartary Buckwheat ◽  
Control Group ◽  
Total Volatile ◽  
Surface Color ◽  
Texture Profile ◽  
Tilapia Fillets

ABSTRACT Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.

scholarly journals Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Hannah Temitayo Olaleye ◽  
Tolulope Omowunmi Oresanya ◽  
Zainab Omaze Abdullahi ◽  
Elizabeth Modupe Anderson
Keyword(s):  
Profile Analysis ◽  
Methyl Cellulose ◽  
Textural Properties ◽  
Food Product ◽  
Crude Fibre ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Cashew Nut ◽  
Oat Flour ◽  
Blend Ratios

Access to affordable nutritious foods and development of new food product with an intention to bridge a gap are some of the ways food security can be achieved. This study was conducted to produce extrudates from defatted cashew nut- whole oats flour and to determine the effects of ingredients combination on the nutritional quality of the extrudates. Cashew nut and Oats were processed into flours with pre-calculated amount of carboxyl-methyl cellulose to attain good textural properties. Extrusion was performed at predetermined feed moisture (11%), screw speed of (110rpm) and barrel temperature (900C). Proximate and functional properties of blend ratios as well as proximate, functional, textural and sensory evaluation of the extrudates were determined. Extrusion cooking reduced the moisture content but increased the protein and crude fibre of the extrudates. Texture profile analysis showed that as oats flour increased the hardness and chewiness also increased. Sample O75C25 was rated most acceptable with regards to the overall acceptability. The best extrudates with high protein-crude fibre and chewiness was made from 75% whole oat flour to 25% defatted cashew nut flour. Functional extrudates can be made from defatted cashew nut and oat flour which can serve as a functional food.

scholarly journals Application of Ziziphus Jujube (Red Date), Camellia Sinensis (Black Tea) and Aleurites Moluccana (Candle Nut) Marinades as Beef Meat Tenderizer

2019 ◽  
Vol 7 (4.14) ◽  
pp. 307
Author(s):  
Mohamad Afifi Ismail ◽  
Mohamad Anuar Ibrahim ◽  
Mohamad Rashedi Ismail-Fitry
Keyword(s):  
Sensory Evaluation ◽  
Camellia Sinensis ◽  
Profile Analysis ◽  
Black Tea ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Beef Meat ◽  
Ziziphus Jujube ◽  
Meat Samples ◽  
Aleurites Moluccana

This study was carried out to analyse Ziziphus jujube (red date), Camellia sinensis (black tea) and Aleurites moluccana (candlenut) extract as the potential beef tenderizer. The beef meat chunks (3cm3) were marinated with the extracts at different concentrations (20%, 40% and 60%) for 24 hours at 4ºC. Both raw and cooked samples were subjected to physicochemical analyses and sensory evaluation. Overall, there were slight changes in pH values and increased in moisture content for all the treated samples. The increased concentration of extracts resulted in decreased cooking loss and the hardness from texture profile analysis (TPA) of the treated sample compared to the control. The colour analysis showed a significant (p<0.05) different in term of lightness, redness and yellowness of all treated meat chunks. Increased concentration of extracts reduced the redness of meat samples. The sensory evaluation indicated that the tenderness, juiciness and overall acceptability of all treated samples were significantly (p<0.05) higher compared to control. It can be suggested that the marination of meat with Ziziphus jujube (red date), Camellia sinensis (black tea) and Aleurites moluccana (candlenut) extracts have the ability to tenderize the meat as the toughness decreased in all treated samples with Ziziphus jujube (red date) was the best tenderizer.   

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