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

Foods ◽  
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.

scholarly journals Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters

2019 ◽  
Vol 14 (1-2) ◽  
pp. 4-9
Author(s):  
Nives Marušić Radovčić ◽  
Ana Mikulić ◽  
Martina Turk ◽  
Helga Medić
Keyword(s):  
Protein Oxidation ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Biceps Femoris ◽  
Adhesive Force ◽  
Quality Parameters ◽  
B Values ◽  
Texture Profile ◽  
Dry Cured Ham ◽  
Significant Difference

The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometer methods of which fat oxidation by 2-thiobarbituric acid reactive substances method (TBARS) and protein oxidation by 2,4-dinitrophenylhydrazine (DNPH) method. Colour parameters (L*a*b* values) and texture profile analysis (TPA test) were also analysed. There was no statistical significant difference (P&gt;0.05) between BF and SM in fat and protein oxidation. SM is an external muscle and is more exposed to oxygen than internal muscle BF. As a result of that SM showed slightly higher TBARS values than BF. Slightly higher values of carbonyls in BF can be explained by the higher water content in this internal muscle and thus by the stronger proteolytic activity. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.

scholarly journals Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein

Nova Scientia ◽  
2018 ◽  
Vol 10 (21) ◽  
pp. 391-402
Author(s):  
Armando Zepeda Bastida ◽  
Maricela Ayala Martinez ◽  
Rosa Hayde Alfaro Rodríguez ◽  
Norma Güemes Vera ◽  
Sergio Soto Simental
Keyword(s):  
Sensory Analysis ◽  
Profile Analysis ◽  
Soybean Protein ◽  
Meat Product ◽  
B Value ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Processed Products

Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for four treatments. The main results indicate that Aw and pH values decreased (p< 0.05), while b* value increased with storage time (p<0.05). L* value decreased after 7 d vacuum packing, but then increased after 14 d. Treatment with 20% of textured soybean results in less hardness and more springiness. Sensory analysis indicates that there is not significant difference in odor global appearance in all treatments (p>0.05), but color, hardness and taste were different (p<0.05). In conclusion, textured soybean protein can be blended with rabbit meat for processing chorizo. The meat product obtained has sensorial characteristics, a texture profile, Aw and color acceptable for this kind of raw sausage, especially in blends with 20 and 30% of textured soybean protein. Moreover, the blend of these two meat ingredients improved nutritional properties and could therefore be offering as a functional meat product.

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

Food Research ◽  
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.

scholarly journals Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1889
Author(s):  
Andrea Ainsa ◽  
Adrián Honrado ◽  
Pedro L. Marquina ◽  
Pedro Roncalés ◽  
José Antonio Beltrán ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Weight Gain ◽  
Sensory Analysis ◽  
Profile Analysis ◽  
Sea Bass ◽  
Nutritional Composition ◽  
Texture Profile Analysis ◽  
Sensory Profile ◽  
Texture Profile ◽  
By Products

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.

scholarly journals Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Danika K. Miller ◽  
Laura E. Yoder ◽  
Steven M. Lonergan ◽  
Joseph G. Sebranek ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Raw Materials ◽  
Profile Analysis ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substances ◽  
Texture Profile ◽  
Product Formulation ◽  
Functional Attributes

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P &lt; 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P &lt; 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

scholarly journals Effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions

2004 ◽  
Vol 20 (1-2) ◽  
pp. 1-15 ◽  
Author(s):  
M.A. Kenawi ◽  
H.A. Abdel-Aal ◽  
S.S. Latif
Keyword(s):  
Ph Value ◽  
Meat Product ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Packaging Materials ◽  
Black Cumin ◽  
Buffalo Meat ◽  
The Stability ◽  
Control Samples

Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), color evaluation, and microbiological examination were determined in order to evaluate the effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions up to six months. The samples were treated by spice extracts and packaged in two packaging materials low density polyethylene (LDPE) bags without vacuum, and laminated polyethylene/nylon bags under vacuum. The results indicated that all the samples had lost moisture during storage, and the loss was higher in samples packaged in (LDPE), also the (EP) values increased, whereas, (WHC) values decreased with time during storage for all samples. The samples indicated a reduction in the pH values and an increase in the acidity values especially for the first four months of storage and these changes were associated with an increase in the (FFA) values as a result of storage. The increment in the pH value was the lowest in the control samples and this indicated the effect of natural antioxidants to retard the formation of (FFA). The (TBA) values for the control samples were higher than those packaged under vacuum or treated by spice extracts. The storage time had a negative effect on the total bacterial counts and the coliform group for all samples. The rate of reduction was much higher in the vacuum packaged samples and the spice extracts treated samples as well especially those treated by black cumin extracts than the untreated or samples packaged without vacuum. The color measurements showed a decrease in the redness value for all samples during storage period. The rate of reduction was much higher in the control samples than the treated ones.

Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia (Oreochromis niloticus) Fillets

2019 ◽  
Vol 82 (10) ◽  
pp. 1697-1705 ◽  
Author(s):  
JUNHENG ZHANG ◽  
FENGPING WANG ◽  
PENG HAN ◽  
LIRONG LI
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Tartary Buckwheat ◽  
Control Group ◽  
Total Volatile ◽  
Surface Color ◽  
Texture Profile ◽  
Tilapia Fillets

ABSTRACT Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.

scholarly journals Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1006
Author(s):  
María José Beriain ◽  
María Teresa Murillo-Arbizu ◽  
Kizkitza Insausti ◽  
María Victoria Sarriés ◽  
Inmaculada Gómez
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Meat Product ◽  
Quality Standards ◽  
Monounsaturated Fatty Acids ◽  
Texture Profile ◽  
Pork Fat

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*, a*, and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18–38%.

scholarly journals Rainbow trout (Oncorhynchus mykiss) farmed at two different temperatures: Post rigor mortis changes in function of the stunning method

2020 ◽  
Vol 65 (No. 9.) ◽  
pp. 354-364
Author(s):  
Antonella Dalle Zotte ◽  
Anna Concollato ◽  
Giulia Secci ◽  
Marco Cullere ◽  
Giuliana Parisi
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Water Temperature ◽  
Ph Value ◽  
Profile Analysis ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Rigor Mortis ◽  
Texture Profile ◽  
Rainbow Trout Oncorhynchus Mykiss

Post rigor mortis changes of texture, chemical and sensory properties in rainbow trout (Oncorhynchus mykiss) reared at two different temperature conditions (8 and 12 °C) were examined to better understand how different stunning methods, i.e. electroshock (E) and asphyxia with carbon monoxide (CO), can influence their evolution during refrigerated storage. Seven days after rigor resolution (T<sub>RR</sub>7), considering ATP catabolites (K- and K1-values), the freshness remained well preserved regardless of the stunning method applied and water temperature. During refrigerated storage fillets from fish reared at 8 °C maintained significantly higher (P &lt; 0.001) pH at the day of rigor resolution (T<sub>RR</sub>0), whereas at the end of the storage time (T<sub>RR</sub>7), 8 °C-reared fish showed a significantly lower pH value (P &lt; 0.05). CO treatment was effective in ensuring a more intense red colour of the fillet and high chroma, whereas E treatment exhibited the lowest a*, b* and chroma values. The texture profile analysis showed a significant effect of the stunning method (S), water temperature (T) and S × T interaction on fillet cohesiveness. TBARS values were significantly lower (P &lt; 0.05) in fish stunned by CO when compared to E group in the first 76 h post mortem (T<sub>RR</sub>0). At the end of the storage period (T<sub>RR</sub>7), no TBARS value difference was detected between treatments. The stunning method had a relevant impact on fillet sensory traits, revealing that CO fillets were the juiciest (P &lt; 0.05) and presented the lowest saltiness (P &lt; 0.05), aroma (P &lt; 0.05) and odour (P &lt; 0.01) intensity. Rearing temperature, instead, had a moderate effect on fillet sensory traits and indicated that the water temperature of 12 °C enhanced juiciness (P &lt; 0.05) and tenderness (P &lt; 0.05) attributes. Overall results suggested that CO is a suitable stunning method for trout that, coupled with 12 °C water temperature, are able to preserve fillet freshness, enhance colorimetric characteristics which are maintained during refrigerated storage, and provide desirable sensory traits.

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

2021 ◽  
Vol 11 (7) ◽  
pp. 3141
Author(s):  
Monika Mazur ◽  
Anna Marietta Salejda ◽  
Kinga Maria Pilarska ◽  
Grażyna Krasnowska ◽  
Agnieszka Nawirska-Olszańska ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Ph Value ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Quality Parameter ◽  
Cooking Loss ◽  
Viburnum Opulus ◽  
Quality Properties ◽  
Texture Profile ◽  
Freeze Dried

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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