scholarly journals Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1001
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Marta Chmiel
Keyword(s):  
Chemical Composition ◽  
Water Activity ◽  
Sensory Quality ◽  
Salt Content ◽  
Meat Products ◽  
Control Product ◽  
Canned Meat ◽  
Quality Of Products ◽  
Ph Level

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

2016 ◽  
Vol 207 ◽  
pp. 170-179 ◽  
Author(s):  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Pilar Legua ◽  
Krzysztof Lech ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sensory Quality ◽  
Drying Method

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 &plusmn; 1.98%). The fat content was significantly higher in traditional ham (16.25 &plusmn; 14.47%), compared with local ham (4.38&nbsp;&plusmn; 2.26%) and the mass (9.29 &plusmn; 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 &plusmn; 0.72 and 2.90 &plusmn; 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 &plusmn; 8.08 mg NaNO(V)/kg and 17.53 &plusmn; 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

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