scholarly journals Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 535
Author(s):  
Sumari Schutte ◽  
Jeannine Marais ◽  
Magdalena Muller ◽  
Louwrens C. Hoffman
Keyword(s):  
Sodium Tripolyphosphate ◽  
Profile Analysis ◽  
Descriptive Analysis ◽  
Partial Replacement ◽  
Acceptance Testing ◽  
Texture Profile ◽  
Instrumental Color ◽  
Total Fat ◽  
Sensory Descriptive Analysis

The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased (p ≤ 0.05) with decreasing levels of STPP (and increased levels of iota-CGN). No significant trend in instrumental color measurements or springiness were observed between treatments. Ostrich ham with 0.35% STPP and lower had increased ostrich meat aroma and flavor, while spicy aroma and flavor, mealiness and consumer acceptance decreased. Iota carrageenan can be substituted for STPP (up to 0.35% STPP and 0.2% iota-CGN) to produce reduced STPP ham.

scholarly journals Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator

2019 ◽  
Vol 22 (2) ◽  
pp. 198-208
Author(s):  
Untung Trimo Laksono ◽  
Suprihatin Suprihatin ◽  
Tati Nurhayati ◽  
Muhammad Romli
Keyword(s):  
Sodium Tripolyphosphate ◽  
Raw Materials ◽  
Profile Analysis ◽  
Solid Surfaces ◽  
Texture Profile ◽  
Fish Meat ◽  
Textural Quality ◽  
Washing Process ◽  
Water Holding

Dagger-tooth pike conger fish (Muraenesox cinerus) is known to have high edible portions and white meat, thus can be used as a surimi raw materials. However, the textural quality of this fish meat is relatively poor after washing process of surimi. This reserch was aimed to analyze the effects of TGase activator and STPP addition to increase the textural quality of surimi malong. The method used is a factorial experiment with the addition of activator TGase 0.2; 0.4 and 0.6 and STPP at concentrations 0; 0.2; 0.5 and 0.8. Parameters observed were texture profile analysis (TPA), water holding capacity (WHC) folding test, bite test, and scanning electron microscopy (SEM). The results showed that the addition of STPP and activator TGase (Ca) has significant effect on increasing the hardness, fracturability, chewiness, gumminess, bite test and the folding test. Furthermore, microscopies structure (SEM) of malong surimi showed smooth and solid surfaces.

scholarly journals The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

2014 ◽  
Vol 3 (3) ◽  
pp. 45 ◽  
Author(s):  
Elias M. ◽  
Potes M. E. ◽  
Roseiro L. C. ◽  
Santos C. ◽  
Gomes A. ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Panel ◽  
Texture Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Polycyclic Aromatic ◽  
Control Batch

<p>“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile.</p> <p>Three batches of the product were examined: S1-inoculated with a commercial starter comprising <em>Lactobacillus</em> spp., <em>Micrococcaceae </em>and yeasts; S2-inoculated with a starter comprising <em>Lactobacillus sakei </em>and <em>Staphylococcus xylosus</em>; C-the control batch, was not inoculated.</p> <p>A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed.</p> <p>Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.</p>

scholarly journals Evaluation of the effect of plant material on the quality of cooked sausages

2021 ◽  
pp. 21-26
Author(s):  
A. T. Sarsembekova ◽  
M. Korzeniowska ◽  
Ya. M. Uzakov ◽  
Zh. S. Zheleuova
Keyword(s):  
Sensory Evaluation ◽  
Plant Material ◽  
Profile Analysis ◽  
Objective Assessment ◽  
Control Sample ◽  
Physicochemical Characteristics ◽  
Texture Profile ◽  
Instrumental Color ◽  
Negative Effect

Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysis (TPA), antioxidant content and sensory evaluation, were determined. Increased levels of added buckwheat hulls led to higher antioxidant activity. However, the protein and fat contents of the cooked turkey sausage samples were constant. The instrumental color in control sample were L*=65,1, a*=5,6, and b*=9,8. There were slight differences in the TPA among the treated samples. According to the results of the sensory and objective assessment of consumer properties, it can be argued that sample F1 with the introduction of buckwheat hulls 3,0% had a negative effect on sensory properties of cooked turkey sausages. The best marks were given to the sample  F1 with the introduction of buckwheat hulls 1,0% on sensory evaluation.

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 Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Mackenzie E. Batali ◽  
William D. Ristenpart ◽  
Jean-Xavier Guinard
Keyword(s):  
Descriptive Analysis ◽  
Consumer Preference ◽  
Total Dissolved Solids ◽  
Sensory Profile ◽  
Preference Testing ◽  
Time Period ◽  
Sensory Descriptive Analysis ◽  
Percent Extraction ◽  
Key Parameter

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

scholarly journals Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 519 ◽  
Author(s):  
Kai-Nong Sun ◽  
Ai-Mei Liao ◽  
Fan Zhang ◽  
Kiran Thakur ◽  
Jian-Guo Zhang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Sem Analysis ◽  
Rheological Parameters ◽  
Composite Flour ◽  
Texture Profile ◽  
Chinese Yam ◽  
Substitution Level ◽  
Granule Structure ◽  
Stable Network

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

scholarly journals THE EFFECTS OF FOLIARLY APPLIED CALCIUM ON FRUIT CALCIUM, FIRMNESS, SOLUBLE SOLIDS, STORABILITY AND ORGANOLEPTIC QUALITY OF `CRESTHAVEN' PEACH

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1147c-1147
Author(s):  
J. Anthony Hopfinger ◽  
Donald W. Shaffner ◽  
Eric D. Cubberley
Keyword(s):  
Size Distribution ◽  
Profile Analysis ◽  
Fruit Size ◽  
Storage Period ◽  
Soluble Solids ◽  
High Rate ◽  
Calcium Treatment ◽  
Crop Load ◽  
Texture Profile

Both Cacl2 and Nutrical (a trihydroxyglutarate chelate) were foliarly applied at rates of 1.8 and 5.5 Cacl2/ha/season and 1.5 and 4.5 l/ha/season, respectively. Applications were made starting at shuck split and repeated at 2 week intervals until harvest. Neither calcium treatment had an effect on fruit size and size distribution. Fruit size was directly related to crop load. Calcium chloride application had the most pronounced effect on increasing the red over-color of `Cresthaven' peaches with Nutrical intermediate compared to the control. The high rate of Nutrical increased flesh calcium levels at harvest by 75-100 PPM. Instron Texture Profile Analysis indicated that any calcium treatment significantly increased the hardness of the peach. Nutrical at 4.5 l/ha/season improved hardness 2-fold compared to the controls. The improved hardness was maintained throughout the 6 week storage period.

scholarly journals INFLUENCE OF DREGEA SINENSIS HEMSL. PROTEASE ON THE QUALITY OF MOZZARELLA CHEESE FROM BUFFALO MILK

2017 ◽  
pp. 539 ◽  
Author(s):  
Hongyan Wang ◽  
Yujing Wang ◽  
Aixiang Huang
Keyword(s):  
Profile Analysis ◽  
Buffalo Milk ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Texture Profile ◽  
Sds Page ◽  
Small Pore ◽  
Process Cheese ◽  
Enzyme Source

Dregea sinensis Hemsl. protease, a new enzyme source, is described with the characteristics of milk curd. However, cheese processing with this protease has yet to be described. In this study, a protease called chymosin was extracted and purified from D. sinensis Hemsl. stalk. Calf rennet and microbial chymosin were used as the control group in the production of mozzarella cheese to investigate the effect of this plant species on the quality of cheese. Results: SDS-PAGE revealed that D. sinensis Hemsl. protease can be used to process cheese because this enzyme elicits a degradation effect on α-casein in mozzarella cheese. Fresh and sweet glutamic acid and histidine are the dominant free amino acids in mozzarella cheese (P<0.5). Fifty-two flavor substances were detected through GC-MS. Volatile acids and carbonyl compounds are the main sources of the flavor of mozzarella cheese. Texture profile analysis indicated that the produced cheese was more restorative and flexible. Scanning electron microscopy demonstrated that the produced cheese was smooth, as indicated by the small pore cross-section diameter of mozzarella cheese and its close net structure. Therefore, D. sinensis Hemsl. can be applied to process cheese.

scholarly journals Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 617 ◽  
Author(s):  
Ye-Na Kim ◽  
Syahrizal Muttakin ◽  
Young-Min Jung ◽  
Tae-Yeong Heo ◽  
Dong-Un Lee
Keyword(s):  
Profile Analysis ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Color Measurement ◽  
Soybean Flour ◽  
Quantitative Descriptive Analysis ◽  
Texture Profile ◽  
Quantitative Descriptive ◽  
Jet Milling ◽  
Defatted Soybean Flour

The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study. Coarse DSF (Dv50 = 341.0 µm), fine DSF (Dv50 = 105.3 µm), and superfine DSF (Dv50 = 5.1 µm) were prepared by conventional sifting and jet milling. Tofu was made with a 5% addition of differently sized DSFs and without DSF (control tofu). The quality of tofu was evaluated by scanning electron microscopy, color measurement, texture profile analysis, and quantitative descriptive analysis. The tofu made with coarse and fine DSF showed negative changes in its physical and organoleptic qualities, such as reduced yields, a less pure color, a harder texture, and a rougher mouthfeel. However, the tofu made with superfine DSF showed only minimal changes in its qualities compared to the control. Therefore, superfine DSF is a promising fiber supplement that does not change the physical and sensory properties in the making of high-quality tofu.

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