scholarly journals Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1744
Author(s):  
Mirosława Karpińska-Tymoszczyk ◽  
Marzena Danowska-Oziewicz ◽  
Anna Draszanowska
Keyword(s):  
Convection Oven ◽  
Colour Parameter ◽  
Chia Seed ◽  
Texture Parameters ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Saturation ◽  
Pork Patties ◽  
Control Samples

Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples.

scholarly journals Egg Morphometry and Eggshell Quality in Ring-Necked Pheasants Kept in Cages / Budowa jaja i jakość skorupy u bażantów obrożnych utrzymywanych w klatkach

2013 ◽  
Vol 13 (3) ◽  
pp. 531-541 ◽  
Author(s):  
Sebastian Nowaczewski ◽  
Tomasz Szablewski ◽  
Renata Cegielska-Radziejewska ◽  
Helena Kontecka
Keyword(s):  
Shape Index ◽  
Yellow Colour ◽  
Shell Quality ◽  
Percentage Points ◽  
Egg Shape ◽  
Colour Parameters ◽  
Colour Saturation ◽  
Eggshell Colour ◽  
Egg Shell

Abstract The aim of the study was to evaluate the morphometry and shell quality of eggs laid by pheasants kept in cages, and also to analyse the dependence between egg shell colour parameters, its quality and morphometric characteristics. Four groups of 15 eggs (60 eggs), each classified according to their eggshell colours, i.e. blue, light brown, dark brown and olive, were examined. The eggs did not differ significantly between each other in their mean weight and olive-coloured eggs had a higher shape index (about 8.91 percentage points) than blue eggs. Blue and light brown coloured eggs had thinner shells than the dark brown eggs (by 33.57 and 27.97 μm, respectively). Blue eggs had the lightest shells (L* = 67.97) and the highest proportion of green colour in their shells since the a* parameter value for blue eggs was negative. A significant positive correlation was observed between the egg shape and the shell colour saturation (C*) and the proportion of yellow colour (b*) in it. In addition, a negative correlation was found between lightness in eggshell colour, its thickness and the egg shape (r = from -0.338* to -0.480**). In comparison with the data obtained from the literature concerning the quality of eggs laid by pheasants kept in aviaries and eggs laid by birds kept in cages, the eggs were described as having similar weights and morphometries along with greater shell thicknesses. Furthermore, our study confirmed that pheasant eggs with blue and light brown colour have poorer shell quality, a fact which has been shown already in earlier research. However, this fact is related to the lightness of the shell pigment rather than its colour.

scholarly journals EFFECT OF HOT DRYING ON THE ESSENTIAL OIL CONTENT AND COLOUR CHARACTIRISTICS OF PEPPERMINT (Mentha piperita)

2016 ◽  
Vol 54 (3) ◽  
pp. 314 ◽  
Author(s):  
Nguyen Kim Chi ◽  
Duong Thi Thanh Thao ◽  
Hoang Quoc Tuan
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Colour Change ◽  
Consumer Preference ◽  
Mentha Piperita ◽  
Least Squares Regression ◽  
Order Model ◽  
Colour Parameters ◽  
Hue Angle

The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of dried peppermint included essential oil content, colour parameters, colour sensory quality and modelling the colour change kinetics. The drying experiments were carried out at five air temperature of 40, 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE) as well as chroma, hue angle and Browning index. A consumer preference test was conducted with 80 consumers to assess the colour quality of 05 dried peppermints. The results showed that the decreasing of essential oils content at high drying temperature is higher than at low temperature. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to decreasing while variable “a” contributory increase the colour quality of dried peppermint products. It was observed that L, a, DE and hue angle values were fitted to the zero-order model, while b and chroma were fitted to the first-order model.

scholarly journals Effect of Genotype and Slaughter Age on Carcass Traits and Meat Quality of the Celta Pig Breed in Extensive System

2016 ◽  
Vol 16 (1) ◽  
pp. 259-273 ◽  
Author(s):  
Daniel Franco ◽  
Javier Carballo ◽  
Roberto Bermñudez ◽  
José M. Lorenzo
Keyword(s):  
Meat Quality ◽  
Profile Analysis ◽  
Carcass Traits ◽  
Live Weight ◽  
The Other ◽  
Carcass Weight ◽  
Texture Parameters ◽  
Slaughter Age ◽  
Colour Parameters

Abstract The objective of this study was to investigate the effects of genotype and slaughter age on carcass traits and meat quality of the Celta pig breed. Samples from 95 pigs of three lines (Barcina, Santiaguesa and Carballina) slaughtered at two different ages (12 and 16 months) were analysed. Pigs’ slaughter at 16 months showed significantly (P<0.001) higher live weight (157.2 vs. 178.9 kg), cold carcass weight (122.9 vs. 141.9 kg) and killing out percentage (77.7 vs. 79.5%; P<0.001) compared to those slaughtered at 12 months. Genotype also affected the live weight and cold carcass weight, both of which were highest in the Santiaguesa line. Changes in meat quality in relation to slaughter age and genotype were observed. The fat content increased with slaughter age, but did not vary with genotype. Regarding colour parameters, the L* values (48.53) were lower and a* values (11.55) were higher in samples of the Barcina line, indicating that the meat was darker and redder than in the other two lines. Both slaughter age and genotype had significant effects on texture parameters measured by the Warner Bratzler test, whereas textural profile analysis revealed significant differences mainly due to genotype.

scholarly journals Effect of animal species on muscle colour characteristics

Biologija ◽  
2015 ◽  
Vol 61 (3-4) ◽  
Author(s):  
Violeta Razmaitė ◽  
Virginija Jatkauskienė ◽  
Aušra Bajorinaitė ◽  
Rūta Šveistienė ◽  
Artūras Šiukščius
Keyword(s):  
Red Deer ◽  
Animal Species ◽  
Correlation Coefficients ◽  
Brown Hare ◽  
Biological Feature ◽  
Leg Muscles ◽  
Colour Measurements ◽  
Colour Parameters ◽  
Hue Angle ◽  
Colour Saturation

The objective of the study was to determine and compare the colour characteristics as a  distinctive biological feature of animals from different domestic and wild animal species. Colour measurements were made on the fresh cuts of <i>m. longissimus</i> of pigs, beef cattle, red deer, rabbit, brown hare, on the  <i>m. pectoralis profundus</i> of horse, on the  <i>m. pectoralis major</i> of goose and on the  hind leg muscles of red deer, rabbit, brown hare and goose within 5 min of blooming. CIE colour expressions, such as lightness (L*), redness (a*), yellowness (b*), chroma (C) and hue angle (h) were measured using a chromameter CR-410. Differences in colour parameters of different muscles within species were negligible, but species highly affected all studied parameters. Rabbit and pig showed the highest meat lightness. Brown hare and red deer showed the highest redness and colour saturation followed by beef and horse, but the highest meat yellowness was in rabbit and horse followed by pig. Negative Pearson’s correlation coefficients between the meat pH and colour parameters were found in pork and beef, however, no significant correlations were estimated between these traits in meat of red deer, horse and rabbit.

The effect of low-temperature thermal processing on the quality of chicken breast fillets

2020 ◽  
Vol 26 (7) ◽  
pp. 563-573 ◽  
Author(s):  
Mirosława Karpińska-Tymoszczyk ◽  
Anna Draszanowska ◽  
Marzena Danowska-Oziewicz ◽  
Lidia Kurp
Keyword(s):  
Thermal Processing ◽  
Shear Force ◽  
Sensory Quality ◽  
Heat Processing ◽  
Chicken Breast ◽  
Texture Parameters ◽  
Thermally Processed ◽  
Colour Parameters ◽  
Low Shear

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest Term

2009 ◽  
Vol 70 (1) ◽  
pp. 135-144 ◽  
Author(s):  
Marek Gajewski ◽  
Zenon Węglarz ◽  
Anna Sereda ◽  
Marta Bajer ◽  
Agnieszka Kuczkowska ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Carrot Juice ◽  
Harvest Time ◽  
Experimental Station ◽  
Colour Parameters ◽  
Solids Content ◽  
Nitrates Content

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest TermIn 2007-2008 the effect of nitrogen fertilization and harvest term on quality of two carrot cultivars was investigated. The field experiment was carried out in Żelazna Experimental Station of Warsaw University of Life Sciences. Karotan F1and Trafford F1cultivars, commonly grown for juice industry, were the objects of the experiment. Carrot seeds were sown at the beginning of May. Nitrogen fertilization was applied in five rates, ranged from 0 to 120 kg·ha-1and in two terms — before sowing and in the middle of growing season. Roots were harvested in three terms: mid-September, mid-October and the first decade of November. After harvest there were determined: nitrates (NO3) content in carrot roots and juice, soluble solids, colour parameters of juice in CIE L*a*b*system. The dose and the term of nitrogen fertilization influenced nitrates content in carrots, and the highest NO3concentration was found in carrots fertilized with 120 kg·ha-1of N before sowing. Karotan showed higher nitrates accumulation than Trafford. The content of nitrates in the roots was markedly higher than in carrot juice. Nitrates content in carrots decreased with delaying of harvest time, in opposite to soluble solids content. Soluble solids content and colour parameters of carrot juice were not affected by nitrogen fertilization, but the lowest L*, a*and b*values were observed at the last term of harvest.

scholarly journals Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach

Agriculture ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 702
Author(s):  
Monika Kędzierska-Matysek ◽  
Anna Teter ◽  
Małgorzata Stryjecka ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Black Locust ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Botanical Origin ◽  
Antioxidant Parameters ◽  
Colour Parameters ◽  
Hue Angle ◽  
Chemometric Approach

The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed, buckwheat, linden, black locust, and multifloral). The type of honey was found to significantly influence most of its physicochemical properties, colour parameters, and the content of potassium, manganese and copper. Antioxidant parameters were shown to be significantly positively correlated with redness and concentrations of copper and manganese, but negatively correlated with the hue angle and lightness. The principal component analysis confirmed that the darkest buckwheat honey had the highest antioxidant activity in combination with its specific colour parameters and content of antioxidant minerals (manganese, copper and zinc). The level of these parameters can be potentially used for the identification of buckwheat honey.

scholarly journals Optical Analysis of RF Sputtering Plasma through Colour Characterization

Coatings ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 315 ◽  
Author(s):  
Ali Salimian ◽  
Roohollah Haghpanahan ◽  
Abul Hasnath ◽  
Hari Upadhyaya
Keyword(s):  
Rf Sputtering ◽  
Plasma Source ◽  
Film Coating ◽  
Chamber Pressure ◽  
Plasma Power ◽  
Plasma Sputtering ◽  
Chromaticity Index ◽  
Colour Parameters ◽  
The Stability

The photometric properties of an radio frequency (RF)-based sputtering plasma source were monitored through optical spectroscopy. The colour of the plasma source was deduced based on conventional chromaticity index analysis and it was compared to the direct spectral data plots of the emission peaks to investigate the possibility of characterising the plasma based on its specific colour and exploring the potential of defining a new method by which the plasma sputtering process can be addressed based on the plasma colour parameters. The intention of this investigation is to evaluate the possibility of simplifying the monitoring and assessment of the sputtering process for applied scientists operating plasma sputter deposition systems. We demonstrate a viable potential for this technique in terms of providing information regarding the stability of the plasma, chamber pressure, and plasma power; however, further work is underway to verify and assess a relationship between the quality of the thin film coating and the colour characteristics of the deposition plasma. Here, we only focus on the feasibility of such an approach and demonstrate interesting observations. We observed a linear relationship between the colour functions and the plasma power, while the stability of the sputtering plasma can be assessed based on the plasma colour functions. The colour functions also follow a unique pattern when the working gas pressure is increased.

Performance, carcass traits and meat quality of lambs fed with different roughage:concentrate ratios associated with variable physically effective neutral detergent fibre content

2021 ◽  
pp. 1-11
Author(s):  
L. de O. Queiroz ◽  
A. M. Barbosa ◽  
G. B. Mourão ◽  
M. A. Fonseca ◽  
L. F. B. Pinto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Particle Size ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Faecal Excretion ◽  
Neutral Detergent Fibre ◽  
Fatty Acids Profile ◽  
Colour Parameter

Abstract This study evaluated the effect of roughage:concentrate (R:C) ratio associated with a variable particle size of physically effective neutral detergent fibre (peNDF8) in the forage (Tifton-85 hay) on the performance, carcass traits and meat quality of lambs. Seventy-two 4-month-old, non-castrated Santa Ines male lambs (23.5 ± 2.32 kg BW) were distributed in a completely randomized design, in a 2 × 2 factorial arrangement [two peNDF8 hay particle sizes (13 and 6 mm) and two R:C ratios (700:300 and 500:500 g/kg DM total)]. DMI, DM, NFC and TDN digestibility's, N-intake and N-faecal excretion were affected by the R:C ratio (P < 0.05). However, the N-retained was not affected by the studied variables (P > 0.05). It was observed an interaction (P < 0.05) between the peNDF8 and R:C ratios for final BW, average daily gain (ADG), colour parameters and pH 24 h. The lower roughage ratio provided greater (P < 0.05) concentrations of C14:1, C16:1–cis9, C18:1–cis9, ΣMUFA, Σn–6:Σn–3 and hypocholesterolemic/hypercholesterolemic index, enzymatic activity Δ9desaturase-C16 and -C18. Lambs fed a lower roughage diet had improved performance and feed efficiency, however, presented reduced polyunsaturated fatty acids (PUFA) concentrations in the meat, especially Σn–3 family. Higher roughage diet and larger peNDF8 particle size improved the concentrations of PUFA while decreased Σn–6:Σn–3 ratio in meat. Larger peNDF8 particle size associated with higher roughage proportion, have reduced animal performance however, it increased protein concentration, a* and C* colour parameter without affecting fatty acids profile of Longissimus lumborum muscle.

scholarly journals Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 208
Author(s):  
Hongli Li ◽  
Yan Feng ◽  
Peng Zhang ◽  
Mingwei Yuan ◽  
Minglong Yuan
Keyword(s):  
Physicochemical Characteristics ◽  
Edible Mushrooms ◽  
Tricholoma Matsutake ◽  
Microbial Quality ◽  
Wild Edible Mushrooms ◽  
Sensory Qualities ◽  
Postharvest Life ◽  
Total Bacteria ◽  
Control Samples

The effect of novel antimicrobial peptides (AMPs) and antimicrobial peptide microspheres (AMS) on the physicochemical and microbial quality of Tricholoma matsutake wild edible mushrooms was investigated. In the experiments, 1.0 g/L, 0.5 g/L of AMS, and 1.0 g/L AMPs were used as preservatives. Mushrooms coated with 1.0 g/L and 0.5 g/L of AMS as a preservative had better physicochemical and sensory qualities than did mushrooms coated with 1.0 g/L of AMPs. In the experiment, 1.0 g/L of blank microspheres without cathelicidin-BF-30 (PLGA-1.0) and distilled water was used as the control. Samples with these two treatments had minimal changes in texture, weight loss, total bacteria count, and sensory attributes. Research results suggests that the use of AMS can maintain the quality of Tricholoma matsutake wild edible mushrooms and could extend the postharvest life to 20 d.

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