The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products.

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

Food Research ◽

10.26656/fr.2017.4(5).090 ◽

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.

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The effect of time of maturation and CaCl2 on quality of young beef

Biotechnology in Animal Husbandry ◽

10.2298/bah0702049m ◽

2007 ◽

Vol 23 (5-6-2) ◽

pp. 49-58

Author(s):

B. Miscevic ◽

S. Aleksic ◽

Lj. Sretenovic ◽

V. Pantelic ◽

S. Trivunovic ◽

...

Keyword(s):

Sensory Evaluation ◽

Salt Solution ◽

Ph Value ◽

Cooking Loss ◽

Initial State ◽

Binding Ability ◽

Water Binding ◽

Initial Values ◽

Plastic Foil ◽

Control Samples

Investigations were carried out on four muscles (M. longissimus dorsi, M. semimembranosus, M. semitendinosus, M. biceps femoris) taken from five young cattle (crosses Domestic Spotted x Limousine) of average body mass prior to slaughtering of 587 kg. On all muscles, 24 h after slaughtering, sensory evaluation was carried out and the following parameters determined: pH value, colour, water binding ability, cooking loss and tenderness (initial values). The remaining part of each muscle was divided into 6 parts, 3 were packaged in plastic foil (control samples), and other 3 were soaked in solution containing 0,4% CaCl2 and 0,4% NaCl and packaged in plastic foil. Pieces of meat prepared in this way were left on temperature of + 40C 7, 14 and 21 days to mature. After this period, all mentioned analyses were carried out on meat samples. It was established that pH value during maturation increased, that meat packaged in plastic foil after 14 days of maturation becomes unusable, whereas the increase of pH values of meat whose maturation occurred in solution CaCl2 and NaCl was slower and therefore meat was still usable after 21 days. Color of meat in control samples was slightly lighter compared to initial condition, whereas the color of meat whose maturation occurred in solutions of salt was statistically considerably lighter (P<0,05 after 7 days, a P<0,001 after 14 and 21 days). Water binding ability in control samples was slightly better (P>0,05) after 7 days and after 14 days it was statistically significantly better (P<0,05) compared to initial state, whereas in meat whose maturation occurred in salt solution this ability was at initial level even after 21 days. Cooking loss in control samples was lower compared to initial values whereas in meat soaked in salt solution cooking loss was higher. Meat tenderness in control samples was statistically considerably better after 14 days of maturation (when meat was not fit for use) and in meat soaked in salt solution it was statistically highly significantly better after 14 and 21 days. According to sensory evaluation, control samples of meat, after 14 days of maturation are not fit for use, whereas meat whose maturation occurred in solution of CaCl2 and NaCl even after 21 days is acceptable from the sensory aspect.

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Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)

Theory and practice of meat processing ◽

10.21323/2414-438x2021-6-1-33-38 ◽

2021 ◽

Vol 6 (1) ◽

pp. 33-38

Author(s):

A. A. Baioumy ◽

T. G. Abedelmaksoud

Keyword(s):

Positive Impact ◽

Control Sample ◽

Meat Products ◽

Cooking Loss ◽

Microbiological Analysis ◽

Low Fat ◽

Quality Properties ◽

Animal Fat ◽

Beef Burger ◽

Minced Meat

The objective of this study was to investigate the effect of using the orange albedo (OA) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared with the introduction of the OA with a concentration of 5% as a partial fat replacer were also studied. Microbiological analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days was included. According to the obtained results, the OA contains 1.47% of lipids, 1.42% of protein and 24.61% of dietary fiber. The result also showed that the usage of OA has a positive impact on organoleptic indicators of beef burger. Nutritional value, waterholding capacity, cooking loss% and pH of treated burger patties were improved. In addition, the caloric value of treatment samples decreased because of replacing the animal fat with the OA in recipe. During the storage of semi-finished products, Thiobarbituric values (TBA) showed that treatment samples substantially developed using OA instead of animal fat had a lower level of lipid oxidation compared to control samples. The shelf life of treated burger patties was significantly increased compared to control sample by decreasing the microbial growth and rate of fatty acids oxidation. Finally, OA could be accepted as a functional component in meat products.

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Sifat Fisik Daging Sapi, Kerbau dan Domba pada Lama Postmortem yang Berbeda (Physical Characteristics of Beef, Buffalo and Lamb Meat on Different Postmortem Periods)

Buletin Peternakan ◽

10.21059/buletinpeternak.v33i3.115 ◽

2012 ◽

Vol 33 (3) ◽

pp. 183

Author(s):

Komariah (Komariah) ◽

Sri Rahayu ◽

Sarjito (Sarjito)

Keyword(s):

Physical Characteristic ◽

Ph Value ◽

Meat Products ◽

Cooking Loss ◽

Water Holding Capacity ◽

Processed Meat ◽

Buffalo Meat ◽

Lamb Meat ◽

The Mean ◽

Water Holding

Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. Society in general assess the characteristics of buffalo and lamb meat with reference to the characteristics of beef, so that the processing of meat into processed meat products often have different outcomes. The aim of the experiment was to study the physical characteristic (pH, water holding capasity, tenderness, and cooking loss) of beef, buffalo meat and lamb kept at the different by postmortem periods. The design used in experiment was a completely randomized design with factorial pattern 2x3. The treatments were was postmortem periods (4 and 6 hours) and difference in kind of meat (beef, buffalo meat and lamb). The data was analysed by analysis of variance, and continued by Tukey test for significant value. The results showed that the kind of meat had a significant effect (P<0.05) on pH, water holding capacity, tenderness and cooking loss, while postmortem had significant effect (P<0.05) on pH and water holding capacity. The mean pH value of buffalo meat (6.05±0.36) was significantly (P<0.05) higher than pH value of beef (5.70±0.20) and lamb (5.99±0.11). The mean water holding capacity of beef was significantly (P<0.05) higher than buffalo meat and lamb. The mean shear force of beef (6.73±0.16 kg/cm2) and buffalo meat (6.53±0.38 kg/cm2) were significantly (P<0.05) higher than lamb (5.24±0.93 kg/cm2).(Key words: Physical characteristic, Postmortem, Beef, Buffalo, and Lamb meat)

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

Foods ◽

10.3390/foods9121866 ◽

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.

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

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v47i2.40270 ◽

2018 ◽

Vol 47 (2) ◽

pp. 105-113 ◽

Cited By ~ 1

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

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Effectiveness of Chilli Powder Incorporation to Microbial Loads, Physicochemical and Sensory Characteristics of Vietnamese Fermented Pork Roll (Nem Chua)

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.15.1.34 ◽

2021 ◽

Vol 15 (1) ◽

pp. 390-395

Author(s):

Nguyen Phuoc Minh

Keyword(s):

Ph Value ◽

Control Sample ◽

Meat Products ◽

Thiobarbituric Acid ◽

Acid Value ◽

N Accumulation ◽

Thiobarbituric Acid Value ◽

Sensory Score ◽

Control Food ◽

Powder Addition

Vietnamese fermented pork roll (Nem Chua) is delicious by its distinctive and unforgettable sweet, crunchy and spicy feeling. It becomes a specialty of many regions in Vietnam. Recently consumers always pay much attention to hygiene. Spices and herbs can be considered as alternatives of artificial additives. This research evaluated the possibility of chilli powder incorporated to Vietnamese fermented pork roll (Nem Chua) during storage. Different percentages of chilli powder (0÷2.5 %) were added Nem Chua. In 12 hour-interval, samples were taken to examine Enterobacteriaceae load, pH, thiobarbituric acid value (TBA), total volatile bases nitrogen (TVB-N), overall acceptance (sensory score). During 60 hours of lactic fermentation, Enterobacteriaceae load decreased with the amount of chilli powder added. On the control sample, Enterobacteriaceae load increased during storage. Much more reduction of pH value was noticed when increasing chilli powder. There was a significant retardation of TBA and TVB-N accumulation by chilli powder addition. At 1.5% of chilli powder supplemented, the highest sensory score was noticed. Chilli powder would be a promising natural spice to control food hygiene and maintain physciochemical and sensory attributes of meat products.

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Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

Nutrition & Food Science ◽

10.1108/nfs-06-2016-0082 ◽

2017 ◽

Vol 47 (5) ◽

pp. 700-709 ◽

Cited By ~ 1

Author(s):

Yogesh Kumar ◽

Vinay Kumar Tanwar ◽

Anurag Pandey ◽

Prateek Shukla ◽

Vikas Sharma

Keyword(s):

Sensory Evaluation ◽

Profile Analysis ◽

Meat Products ◽

Chemical Properties ◽

Sensory Attributes ◽

Texture Profile Analysis ◽

Control Group ◽

Content Type ◽

Texture Profile ◽

Physico Chemical

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

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The incorporation of Moringa oleifera leaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability

Open Agriculture ◽

10.1515/opag-2021-0043 ◽

2021 ◽

Vol 6 (1) ◽

pp. 738-748

Author(s):

Geoffrey Tshifhiwa Khomola ◽

Kgaogelo Edwin Ramatsetse ◽

Shonisani Eugenia Ramashia ◽

Mpho Edward Mashau

Keyword(s):

Moringa Oleifera ◽

Ph Value ◽

Control Sample ◽

Meat Products ◽

Thiobarbituric Acid ◽

Total Phenolic ◽

Cooking Properties ◽

Moringa Oleifera Leaves ◽

Technological Quality ◽

Cooking Yield

Abstract Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.

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Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer

Food Science and Technology ◽

10.15673/fst.v15i1.1968 ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

Aghdas Sadeghi ◽

Vahid Hakimzadeh ◽

Esmaeil Salehi ◽

Hasan Rashidi

Keyword(s):

Sensory Evaluation ◽

Ph Value ◽

Control Sample ◽

Meat Products ◽

Storage Period ◽

Life Time ◽

Moisture Loss ◽

Fat Replacer ◽

Fermented Sausages ◽

Probiotic Strains

Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat replacer and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying lactobacillus Rhamnosus and Plantarum, substituting part of its fat with inulin (2% of the total fat of the formulation) while examining the physicochemical, textural, dietary, and sensory properties and comparing with control sample, too. The effect of the inulin present in formulation, the type of probiotic strains, and life time (30 days) influencing the physicochemical and textural properties and nitrosamine samples were compared in three ten-day periods as independent valuables completely randomized factorial design. Sensory evaluation was also performed at the end of the 30-day maintenance period. Results suggest that samples with inulin content have experienced less moisture loss during storage. Little fat was also observed in probiotic content samples at the end of the storage. The pH value in the probiotic samples, as compared to the control sample, shows more decline. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odor being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.

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