scholarly journals EFEK PEMBEKUAN-PELELEHAN BERULANG TERHADAP MUTU SENSORI IKAN CAKALANG (Katsuwonus pelamis L)

2019 ◽  
Vol 7 (2) ◽  
pp. 32
Author(s):  
Sandra Jenspiten Tatontos ◽  
Silvana Dinaintang Harikedua ◽  
Eunike Louisje Mongi ◽  
Djuhria Wonggo ◽  
Lita ADY Montolalu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Protein Denaturation ◽  
Freezing And Thawing ◽  
Katsuwonus Pelamis ◽  
Fish Meat ◽  
Food Freezing ◽  
Thaw Cycle ◽  
Refrigerator Temperature ◽  
Water Holding

Fish is one of the perishable food, freezing technique is an effective method in storage fishery products. The process of freezing and thawing can also cause damage to fish meat such as the occurrence of protein denaturation which results in the loss of water holding capacity and influence the decrease in sensory quality (odor, texture, color). This study aims to determine the effect of the freez-thaw cycle on Skipjack sensory quality. Freezing for 24 hours at -24.2ºC freezer temperature and thawing for 24 hours at refrigerator temperature ± 2,4ºC. Freez-thaw is done repeatedly, 1 time, 2 times, 3 times and 4 times. The results of the study showed that the more freezing-thawing processes carried out, the more affected the sensory quality. The results of this study indicate that after 4 times the freez-thaw cycle treatment affects the sensory quality of skipjackKeyword: Freez-thaw cycle, sensory quality. Ikan adalah produk pangan yang mudah mengalami kemunduran mutu (perishable food), teknik pembekuan adalah metode pengolahan dan penyimpanan yang efektif untuk produk hasil perikanan. Proses pembekuan juga dapat menyebabkan kerusakan pada daging ikan seperti terjadinya denaturasi protein, penurunan mutu sensori (aroma, tekstur, warna). Penelitian ini bertujuan untuk mengetahui efek dari pembekuan dan pelelehan secara berulang terhadap kualitas sensori ikan cakalang. Pembekuan dilakukan selama 24 jam pada suhu freezer -24,2ºC dan pelelehan dilakukan selama 24 jam pada suhu lemari es ± 2,4ºC. alur pembekuan-pelelehan dilakukan secara berulang, 1 kali, 2 kali, 3 kali dan 4 kali. Hasil penelitian memperlihatkan bahwa semakin banyak proses pembekuan-pelelehan yang dilakukan maka nilai mutu sensori. Penelitian ini menunjukkan bahwa setelah 4 kali perlakuan pembekuan-pelelehan terhadap ikan cakalang terjadi penurunan pada penampakkan sensori.Kata kunci: Pembekuan-pelelehan berulang, mutu sensori.

scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

scholarly journals Physical and Sensory Quality of Broiler Meat as Influenced by Dietary Supplementation of Turmeric (Curcuma longa), Garlic (Allium sativum) and in Combinations as a Feed Additive

2019 ◽  
Vol 20 (1) ◽  
pp. 61
Author(s):  
Sri Purwanti ◽  
Zuprizal Zuprizal ◽  
Tri Yuwanta ◽  
Supadmo Supadmo
Keyword(s):  
Sensory Quality ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Quality Data ◽  
Feed Additive ◽  
Broiler Meat ◽  
Physical Quality ◽  
Water Holding ◽  
Basal Ration

This research was conducted to evaluate the effect of turmeric water extract, garlic and combinations of turmeric and garlic as feed additives in broiler diets on the physical and sensory quality of broiler meat. During the study, the chicken were given 5 feeding treatments, i.e. R0 (basal ration without phytobiotic and antibiotics) , R1 (basal diet + 0.015% zinc bacitracin + 2.485% filler), R2 (basal ration + 2.50% TE), R4  (basal ration + 2.00% GE + 0.50% filler), and R5 (basal ration + 2.50% TGE). The base diet was composed of: yellow corn, meat and bone meal, poultry meat meal, soybean meal, oil, mineral mix, calcium carbonate, dicalcium phosphate, salt, L-lysine-HCl, and DL-methionine. Variables observed were physical quality (pH, water holding capacity, cooking lose, and tenderness) and sensory quality. Data regarding physical quality were statistically analyzed by one-way ANOVA followed by the orthogonal contrast for significant results, and data of sensory quality by non-parametric methods such as the Hedonic Kruskal-Wallis test. The results showed that the physical quality of meat had no effect (P>0.05), except the significant water holding capacity (P<0.05) which was lower with phytobiotic extract supplementation. All sensory test parameters in fresh and cooked meat had no effect (P>0.05) following phytobiotic extract supplementation, except for the color and acceptability (P <0.05) in fresh broiler meat. The conclusion of the research was that 2.5% TE, 2.0% GE and 2.5% TGE is capable of acting as a feed additive to increase the physical and sensory quality of broiler meat.

scholarly journals The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

2009 ◽  
Vol 25 (5-6-1) ◽  
pp. 327-337 ◽  
Author(s):  
M.A. Kenawi ◽  
R.R. Abdelsalam ◽  
S.A. El-Sherif
Keyword(s):  
Mung Bean ◽  
Water Retention ◽  
Sensory Quality ◽  
Meat Product ◽  
Soy Flour ◽  
Low Fat ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Water Holding

The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

Quality of ‘Semi-hot’ and Cold Boned, Vacuum-packaged Fresh Pork as Affected By Delayed or Immediate Chilling

1989 ◽  
Vol 52 (9) ◽  
pp. 650-654 ◽  
Author(s):  
RIËTTE L. J. M. VAN LAACK ◽  
FRANS J. M. SMULDERS
Keyword(s):  
Sensory Quality ◽  
Sarcomere Length ◽  
Protein Denaturation ◽  
Large White ◽  
Bacteriological Quality ◽  
Sarcoplasmic Protein ◽  
Pig Carcasses ◽  
Landrace Pig ◽  
Vacuum Storage

In 3 experiments, 53 Large White/Dutch Landrace pig carcasses with a normal rate of glycolysis, were selected from a commercial slaughterline. All carcasses were subjected to an initial 45 or 80 min period of blastchilling at −25°C. Subsequently of each carcass, one side was stored at 2±2°C to be cold boned and vacuum packaged after 24 h (n=53). The other sides were ‘semi-hot’ boned after a further 1 1/2–2 1/2 h equilibration period (i.e. at 4–5 h post mortem at loin-pH and -temperatures of approximately 5.9 and 14°C, respectively), and vacuum-packaged. The ‘semi-hot’ boned loin muscles were either conditioned for 4 h at 6–10°C before further chilling (n=27) or stored at 1 ± 1°C immediately (n=26) as were all other primals. Where assessed, total carcass yield (∑ fat, bone, meat) after ‘semi-hot’ boning was approximately 0.8% higher than after cold boning. After 12 days of vacuum storage major sensory quality traits of the loin and the bacteriological condition of the shoulder were assessed. Generally, neither time of boning nor delayed chilling affected sarcomere length, shear force, panel preference for tenderness, degree of sarcoplasmic protein denaturation, color (L-values) or percentage of drip in vacuum. The bacteriological quality of the ‘semi-hot’ boned and cold boned shoulders was similar. It is concluded that ‘semi-hot’ boning of pig carcasses does not appreciably affect sensory and bacteriological quality or pork. Furthermore, it appears that conditioning at high temperatures is not essential to improve tenderness of ‘semi-hot’ boned pork loins.

scholarly journals MEAT SENSORY QUALITY RESULTING FROM QUAIL (Coturnix Coturnix Japonica) LAYER PHASE SUPLEMENTED WITH PAPAYA LEAF EXTRACT

2019 ◽  
Vol 4 (2) ◽  
pp. 83
Author(s):  
I Putu Purwana ◽  
Deden Sudrajat ◽  
Elis Dihansih
Keyword(s):  
Drinking Water ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Ph Value ◽  
Coturnix Japonica ◽  
Coturnix Coturnix Japonica ◽  
Coturnix Coturnix ◽  
Randomized Design ◽  
Water Holding

The study was aimed at assessing the potential of papaya leaf extract as an herbal antibiotic used as a supplement in drinking water of quails (Coturnix coturnix japonica).  Physical properties of meat including pH value, water holding capacity, cooking loss, and sensory properties including tenderness, taste, flavor, juiciness, color, and texture were measured.  The study was conducted from 18 February to 18 March 2017.  Quail birds aged 40-44 weeks were put in battery cages sized 128 cm x 60 cm x 167 cm.  Treatments consisted of drinking water with no papaya leaf extract (control, R0), drinking water with commercial antibiotic of 0.5 g/l (R1),  drinking water with papaya leaf extract of 10 ml/l (R2),  drinking water with papaya leaf extract of 20 ml/l (R3), and drinking water with papaya leaf extract of 30 ml/l (R4).  Drinking water was given ad libitum.  A completely randomized design with 5 treatments and 5 replicates was used.  Data were subjected to an analysis of variance and a Kruskal-Wallis test. Results showed that the inclusion of papaya leaf extract in drinking water no significant effects on physical quality of quail meat and consumer acceptance include aroma, taste, color,  tenderness, juicenees and texture.Keywords: sensory quality, layer quail, papaya leaf extract. 

scholarly journals Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

2021 ◽  
Vol 6 (3) ◽  
pp. 285-290
Author(s):  
Yu. M. Berezovsky ◽  
I. A. Korolev ◽  
T. A. Sarantsev
Keyword(s):  
Thermal Conductivity ◽  
Food Products ◽  
Conveyor Belt ◽  
Calculation Error ◽  
Freezing And Thawing ◽  
Empirical Relationships ◽  
Food Freezing ◽  
Time Calculation ◽  
Ph Level ◽  
Water Holding

Thermal conductivity factor and specific isobaric heat capacity of food products are currently the most important parameters in the development of mathematical models for food freezing and thawing and in improving production technology. There is significant variance among the existing experimental data for the thermal conductivity factor in meat. Most of the modern calculated relationships are based on the nutritional approach, which favorably differs by the ability to calculate the thermophysical characteristics of any food products. However, the calculation error at the subcryoscopic temperatures may be 15% to 20%. The development of superchilling as a way of storing meat requires high accuracy of freezing time calculation, including vacuumpacked boneless meat. In the presented article, the authors investigated hydrogen index, cryoscopic temperature, frozen moisture proportion and thermal conductivity factor for beef M. longissimus dorsi samples of NOR and DFD grades. It was found that DFD beef is characterized by 10% to 12% higher values of thermal conductivity factor in comparison with NOR grade. Using the method of regression analysis, the authors developed empirical relationships for calculating the thermal conductivity factor of meat depending on its temperature and pH level. Unlike cryoscopic temperature and frozen moisture proportion, pH is easy to measure and may be easily used on a conveyor belt for more accurate assessment of meat thermophysical properties. With an increase in pH from 5.3 to 7, an increase in cryoscopic temperature is observed from minus 0.94 °C to minus 0.72 °C. It has been shown that one of the factors for the higher cryoscopic temperature and higher pH level of DFD beef is higher water-holding capacity with less strongly bound moisture.

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 Analysis of selected parameters influencing the technological and sensory quality of pork

2021 ◽  
Vol 19 (4) ◽  
pp. 71-78
Author(s):  
Stanisław Socha ◽  
◽  
Ewa Kozakiewicz ◽  
Dorota Kołodziejczyk ◽  
◽  
...  
Keyword(s):  
Sensory Quality ◽  
Raw Material ◽  
Processing Plant ◽  
Meat Processing ◽  
Ph Values ◽  
Significant Relationships ◽  
North Eastern ◽  
Pse Meat ◽  
Water Holding

The aim of the study was to analyze selected parameters influencing the technological and sensory quality of pork. The material for the study was pork from the ham muscle and the ribeye muscles. The raw material came from a meat processing plant located in north-eastern Poland. The research was carried out on 80 porkers from various farms and farms. The tests included pH in 45 minutes and 24 hours from slaughter, meat color, water holding capacity, and the chemical composition of meat. It was found that half of the porkers had a lean content of more than 50%, and the best distinction between meat of normal quality and other quality classes results from the use of two or three different evaluation methods. The measurements of color and pH are most useful in assessing the quality of meat, but for the classification to be precise, some of them must be carried out immediately on the slaughter and as soon as the carcasses have cooled down. The brightness of the meat and the final pH values enable distinguishing between DFD meat and PSE meat. The color of normal meat is very similar to that of meat with the RSE defect. Significant (P ≤ 0.01) relationships were found between the protein content and the pH of the meat measured 45 minutes and 24 hours after slaughter. Significant relationships (P ≤ 0.01) also occurred between the values of the parameter a* and b* (trichromaticity coordinates).

scholarly journals Production of seaweed snack from pangasius (Pangasius hypophthalmus) fillet by-products

2019 ◽  
Vol 18 (06) ◽  
pp. 23-29
Author(s):  
Kha M. Le
Keyword(s):  
Sensory Quality ◽  
Monosodium Glutamate ◽  
Value Added ◽  
Water Holding Capacity ◽  
Good Source ◽  
Product Size ◽  
Chili Powder ◽  
Water Holding ◽  
By Products

By-products from pangasius fillet processing are a good source to create a new value-added product such as snack. In this study, the effects of seaweed ratio, seasoning ratio, drying and frying conditions on sensory, texture, water holding capacity and moisture of product were investigated to find the best quality of the product. The results showed that seaweed-added products had a better texture as compared to seaweed non-added products. However, seaweed addition > 3% weakened the product's texture. The appropriate seaweed ratio was 1%. The spice ratio (0.2% salt : 0.3% sugar : 0.1% monosodium glutamate (MSG) : 0.1% chili powder) was most favoured. The product (size 30 × 30 mm and thickness of 2 mm) was dried at 80oC in 105 min, to the final moisture of 8.17% ± 0.04. The product was fried by shortening for 20 sec at 180oC and resulted in the highest sensory quality

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