scholarly journals Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2129
Author(s):  
Ambrogina Albergamo ◽  
Rossella Vadalà ◽  
Daniela Metro ◽  
Vincenzo Nava ◽  
Giovanni Bartolomeo ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Partial Replacement ◽  
Daily Consumption ◽  
Relative Population ◽  
Vitamin B9 ◽  
Health Promoting ◽  
Sensory Qualities ◽  
Target Consumer ◽  
Mediterranean Plant

The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the “Sicilian burger”—based on cherry tomato and rosemary—and the “Mediterranean burger”—with basil leaves and thyme essential oil—every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31–59.90%, 17.76–46.81%, and 27.20–50.05%, and a cover of vitamin B9 of 31.98–48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals KARAKTERISTIK MUTU KIMIA DAN MIKROBIOLOGI GURITA (Octopus sp.) KERING YANG DIPASARKAN DIKABUPATEN KONAWE UTARA SULAWESI TENGGARA

2020 ◽  
Vol 3 (1) ◽  
pp. 120
Author(s):  
Asman Asman ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Chemical Composition ◽  
Random Sampling ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Sampling Technique ◽  
Simple Random Sampling ◽  
Plate Count ◽  
Survey Method ◽  
Chemical Test ◽  
Total Plate Count

Chemical and Microbiological Quality Characteristics of Dried Octopus (Octopus sp.) Marketed in North Konawe Regency Southeast Sulawesi ABSTRACT         The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, fat, and carbohydrate) and total bacteria (TPC) of dried Octopus. Data analysis of this study used descriptive analysis. The sampling technique of this study are used simple random sampling and used the survey method. The results of the highest chemical composition of the treatment was found at water content  S1 19.89%, ash S3 13.63%, protein S2 46.99%, fat S3 5.82% and carbohydrate S2 10.19%.  The best Total Plate Count (TPC) result was found at S2 3.8 × 104 Cfu/g Keywords: Chemical Test, Octopus (Octopus sp.) Dry, and Total Plate Count (TPC).ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan total bakteri (TPC) terhadap gurita kering. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Teknik sampling yang digunakan pada penelitian ini adalah simple random sampling. Metode yang digunakan pada penelitian ini yaitu metode survei. Hasil penelitian komposisi kimia perlakuan tertinggi kadar air terdapat pada S1 19.89%, kadar abu tertinggi terdapat pada perlakuan S3 13.63%, kadar protein perlakuan tertinggi terdapat pada S2 46.99%, kadar lemak perlakuan tertinggi terdapat pada  S3 5.82% dan kadar karbohidrat perlakuan tertinggi terdapat pada S2 10.19%. Hasil Uji Total Plate Count (TPC) terendah terdapat pada S2 3.8×104 Cfu/g.Kata kunci: Gurita (Octopus sp.) kering, Total Plate Count (TPC) dan Uji Kimia.

scholarly journals Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 507
Author(s):  
Lina María Peña-Saldarriaga ◽  
José Angel Pérez-Alvarez ◽  
Juana Fernández-López
Keyword(s):  
Meat Product ◽  
Microbiological Quality ◽  
Raw Material ◽  
Partial Replacement ◽  
Quality Properties ◽  
Texture Properties ◽  
Substitution Level ◽  
Chicken Skin ◽  
Sensorial Attributes ◽  
Similar Texture

During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory properties) of chicken sausages were assessed. Sausages with fatty byproducts added (40% and 50%) showed lower moisture but higher fat content than control. Nevertheless, all of them meet the nutritional requirements of the Colombian regulation for this type of meat product. Sausages with 40% and 50% substitution level showed similar texture properties and microbiological quality as control. When these fatty byproducts were used at 50% substitution level, differences in several color properties and sensorial attributes (color, flavor, and meat taste) were noticed with respect to control. When the substitution level was reduced to 40%, no sensorial differences were detected. Chicken fatty byproducts can be successfully applied as partial replacement of chicken skin in emulsion-type sausages.

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

scholarly journals Utilization of whey for the preparation of chocolate milkshakes with chia (Salvia hispanica L.)

ForScience ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. e00887
Author(s):  
Julimeri Câmara Costa ◽  
Emanuel Neto Alves de Oliveira ◽  
Kaísa Mikelly Pereira Oliveira ◽  
Rerisson do Nascimento Alves ◽  
Bruno Fonsêca Feitosa ◽  
...  
Keyword(s):  
Water Activity ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Industrial Wastes ◽  
Partial Replacement ◽  
Salvia Hispanica ◽  
Significance Level ◽  
Total Solids ◽  
Randomized Design ◽  
Salvia Hispanica L

Utilization of whey for the preparation of new food products may be an alternative to minimize environmental problems and reduce the disposal of high nutritional value by-products. This study aimed to prepare chocolate milkshakes with chia by partially replacing milk with whey. Three milkshake formulations were developed: a control formulation (without whey), a formulation containing 36% milk and 24% whey, and a formulation containing 24% milk and 36% whey. Microbiological parameters, proximate composition, energy value, total solids, titratable acidity, pH, and water activity were evaluated after preparation. The data were subjected to Analysis of Variance in a Completely Randomized Design, and means were compared by Tukey’s test at the 5% significance level. Milkshakes were found to have good microbiological quality, with low counts of thermotolerant coliforms (determined at 45 °C) (< 3 MNP/g) and yeasts and filamentous fungi (< 10 CFU/g). That replacement of milk by whey resulted in a reduction in ash, lipid and energy values and an increase in carbohydrate values. One portion of the developed milkshakes was estimated to provide between 72.12 and 84.52 Kcal. There were no significant differences in titratable acidity, total solids, or water activity between formulations. It is inferred that chocolate milkshakes with chia prepared with partial replacement of milk by whey are a feasible and innovative alternative to minimize environmental impacts. Complementary studies are recommended on storage stability and sensory quality. Keywords: Functional foods. Ice-cold foods. Agro-industrial wastes.   Aproveitamento do soro de leite na elaboração de milkshakes de chocolate com chia (Salvia hispanica L.) Resumo O aproveitamento do soro de leite na elaboração de novos produtos pode ser uma alternativa para minimizar problemas ambientais e o desperdício de subprodutos de alto valor nutricional. Assim, objetivou-se elaborar milkshakes de chocolate com chia, substituindo parcialmente o leite por soro de leite. Foram elaboradas três formulações de milkshakes: sem adição de soro – controle, com 36% de leite/24% de soro e 24% de leite/36% de soro. A qualidade microbiológica, composição proximal e análises físico-químicas quanto aos parâmetros valor calórico, extrato seco, acidez total, pH e atividade de água foram avaliados, após o processamento. Os dados obtidos foram analisados através de Análise de Variância, em Delineamento Inteiramente Casualizado, comparando-se as médias pelo teste de Tukey a nível de 5% de significância. Verificou-se boa qualidade microbiológica, com baixas contagens para coliformes a 45 °C (< 3 NMP/g) e fungos filamentosos e leveduriformes (< 10 UFC/g). A inclusão de soro de leite provocou redução nos teores de cinzas, lipídeos e valores calóricos, bem como aumento nos teores de carboidratos. O consumo dos milkshakes indicou que as porções fornecem de 72,12 a 84,52 Kcal. Não houveram diferenças significativas entre os milkshakes para os parâmetros acidez total, extrato seco e atividade de água. Infere-se que a elaboração de milkshakes de chocolate com chia, substituindo parcialmente o leite por soro de leite, pode ser viável e uma alternativa inovadora para minimizar impactos ambientais, sendo recomendadas análises complementares sobre a estabilidade de armazenamento e a qualidade sensorial. Palavras-chave: Alimentos funcionais. Gelados comestíveis. Resíduos agroindustriais.

scholarly journals Socio-Economic Characteristics of Farming Community and Food Security Situation in Punjab, Pakistan

2017 ◽  
Vol 9 (8) ◽  
pp. 130
Author(s):  
Bushra Pervaiz ◽  
Ninghui Li ◽  
Muhammad Qasim Manzoor ◽  
Muhammad Yaseen
Keyword(s):  
Food Security ◽  
Food Insecurity ◽  
Descriptive Analysis ◽  
Food Prices ◽  
Demand Side ◽  
Daily Consumption ◽  
Household Level ◽  
Farming Community ◽  
Punjab Province ◽  
Access To Food

Despite the availability of ample food and reasonably low food prices, food insecurity prevailed in many developing countries in 1970s. The paradigm shift in 1980s from supply to demand side of food security underlined the entitlement or access to food as the center of mainstream research. Current study is the findings of the data collected from household level survey regarding socio-economic and food insecurity conditions in the Punjab province of Pakistan. The descriptive analysis and cross tabulation of the household data revealed that household assets, house building material, size of agricultural farms, ownership of tractor, farm livestock were associated with food security conditions of the farming community. The data results also confirmed that the poorer families made major expenditure on the food out of total household expenditure every month.  It was also revealed that households in the irrigated regions of Punjab have better entitlement as compared with households surveyed from Thal (desert) and rain-fed regions. The daily consumption of eggs, milk and various forms of meat was found below daily recommended nutritional requirements in most of the households. This study confirms the findings of the earlier surveys made in this regard and highlights the demand side of food insecurity issues in Punjab province of Pakistan. Food security policies in Pakistan should focus entitlement and food access of farming households. The household and farm assets need to be built for reducing vulnerability of poorer farming community to food insecurity in Pakistan.

scholarly journals Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

2021 ◽  
Vol 9 (1) ◽  
pp. 123
Author(s):  
Marcin Kruk ◽  
Monika Trząskowska ◽  
Iwona Ścibisz ◽  
Patryk Pokorski
Keyword(s):  
Ph Value ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Hplc Method ◽  
Sensory Profile ◽  
Glucose Content ◽  
Potential Health ◽  
Microbiological Methods ◽  
Kombucha Tea

For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.

scholarly journals Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

2020 ◽  
Vol 12 (8) ◽  
pp. 3187 ◽  
Author(s):  
Monika Trząskowska ◽  
Anna Łepecka ◽  
Katarzyna Neffe-Skocińska ◽  
Katarzyna Marciniak-Lukasiak ◽  
Dorota Zielińska ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Waste ◽  
Food Quality ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Scientific Data ◽  
Quantitative Descriptive Analysis ◽  
Sustainable Food ◽  
Efficient Resource ◽  
Quantitative Descriptive

Reducing food waste throughout the agri-food chain, as well as sustainable food choices by consumers, can contribute to more efficient resource management. In addition, food insecurity (FI), a socio-economic inability to obtain appropriate quality food in sufficient amounts, still exists. To provide scientific data related to FI, i.e., by reducing food waste, the aim of this pioneering study was to evaluate selected food quality components of food at the end of the date of minimum durability and during the following 6 months of storage. Food safety and sensory attractiveness of the products were taken into consideration. Food safety measurements included microbiological quality, water activity and pH analysis. Sensory attractiveness was evaluated by the quantitative descriptive analysis (QDA) and instrumental analysis. The evaluated foodstuffs were characterised by good sensory quality and safety on the last day of minimum durability. This condition was maintained for up to 3 months of storage. However, after 6 months, significant sensory changes were found, which disqualified the products. The obtained results provide the basis for establishing guidelines that will facilitate the organisation of traders and food banks as well as consumers to make a decision not to throw food but eat or transfer it for social purposes.

scholarly journals Analysis of seawater microbiological quality data in Greece from 1997 to 2006: association of risk factors with bacterial indicators

2009 ◽  
Vol 7 (3) ◽  
pp. 514-526 ◽  
Author(s):  
Panagiotis Papastergiou ◽  
Varvara Mouchtouri ◽  
Maria Karanika ◽  
Elina Kostara ◽  
Foteini Kolokythopoulou ◽  
...  
Keyword(s):  
Risk Factors ◽  
Absolute Risk ◽  
Descriptive Analysis ◽  
Microbiological Quality ◽  
Mean Value ◽  
Quality Data ◽  
Bacterial Indicators ◽  
Microbiological Test ◽  
Faecal Streptococci ◽  
High Seas

This study deals with the examination of quality of seawater bathing areas in Greece over a 10-year period and identifies risk factors for high bacteria indicator organism concentrations. Qualitative descriptive analysis was applied and the microbiological test results of 231,205 water samples were associated with pollution markers and other parameters. Measurements of Escherichia coli (99.6%) and enterococci (100%) were found to be in accordance with the mandatory value guidelines set by the new European Directive. An increasing trend for the yearly mean value of faecal streptococci was noted. Using logistic regression analysis, phenolic smell (OR = 2.10, CI = 2.04–2.16), rainfall the day before sampling (OR = 1.67, CI = 1.64–1.74), high seas (OR = 1.42, CI = 1.39–1.46) and rainfall on the day of sampling (OR = 1.27, CI = 1.20–1.33) were positively independently associated with high levels of bacterial indicators (total coliforms, faecal coliforms, faecal streptococci and E. coli). The highest risk, absolute risk value 42.8% (RR = 3.17, CI = 2.97–3.38), was measured when previous day rainfall, phenolic smell and high seas were simultaneously recorded. Such parameters should be further investigated as predetermining factors for the assessment of beach bathing water quality, providing a timely indication of water risk assessment.

scholarly journals NUTRITION AS A BONES HEALTH FACTOR WITH SIGNIFICANT INFLUENCE

2020 ◽  
Vol 26 (4) ◽  
pp. 3426-3431
Author(s):  
Rositsa Chamova ◽  
◽  
Maria Panteleeva ◽  
Eliyana Ivanova ◽  
◽  
...  
Keyword(s):  
Physical Activity ◽  
Bone Density ◽  
Healthy Eating ◽  
Bone Health ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Descriptive Analysis ◽  
Food Groups ◽  
Daily Consumption ◽  
Cross Sectional

Osteoporosis is a global health problem with increasing importance. It is a chronic, debilitating disease characterized by low bone density and deterioration of the micro architectonics of bone tissue. Although genetic factors largely determine the bone size and density, factors such as healthy eating, good physical activity and avoiding alcohol and smoking also play a key role. At all ages, healthy eating is an important factor in bone health. Aim: To study the eating habits that are important for bone health in women from Varna. Methods: A cross-sectional study of the eating habits of 139 women in Varna was conducted between January 2018 and March 2019. Questions, giving information on diet, frequency of consumption of certain food groups and beverages, affecting bone density, physical activity, demographic indicators are included in the questionnaire. Descriptive analysis of the data is done with SPSS version 19. Results: The average age of the participants was 29.86 ± 13.60 years. Daily consumption of milk and dairy products was found among 36.7% and 32.4% of the respondents respectively. The relative share of respondents who consume fish 1-2 times a week is 33.1%. The daily consumption of fruits and vegetables is 47.5% and 56.8% respectively. Conclusion: Nutrition plays an important role in reducing the risk of osteoporosis by affecting the development and maintenance of bone mass.

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