Restructured Pork from Hot Processed Sow Meat: Effect of Encapsulated Food Acids

1985 ◽  
Vol 48 (11) ◽  
pp. 965-968 ◽  
Author(s):  
JOSEPH C. CORDRAY ◽  
DALE L. HUFFMAN
Keyword(s):  
Tensile Strength ◽  
Lactic Acid ◽  
Water Holding Capacity ◽  
Objective Analysis ◽  
Control Treatment ◽  
Reaction Products ◽  
Total Meat ◽  
Restructured Pork ◽  
Water Holding ◽  
Sodium Acid Pyrophosphate

Encapsulated food acids were used in the manufacture of cured, restructured pork from pre-rigor sow meat. The four treatments were: (a) control, (b) sodium acid pyrophosphate (SAP), (c) sodium acid pyrophosphate plus encapsulated lactic acid (LA), and (d) sodium acid pyrophosphate plus encapsulated glucono-delta-lactone (GDL). Sodium acid pyrophosphate was included in three of the treatments in this study because of its ability to catalyze the curing reaction. Products were manufactured from timmings ground through a 3.2-mm plate on a plate grinder and tenderized muscle chunks ground through a 10-mm plate which were blended together in a ratio of 50:50. No significant differences existed among treatments for percent fat (P>0.05). According to sensory panels, the SAP and GDL treatments were rated as having a more intense flavor than the control treatment (P<0.05). Objective analysis revealed no difference in shear value, tensile strength, water-holding capacity, cooked yield or chilled yield. Significantly more of the total meat pigment was converted to nitroso-hematin in the GDL treatment as compared to the control treatment (P<0.05).

scholarly journals Characteristics of Irradiated Hydrogel Formulated from Composite i/k-carrageenan Combined with Polyvinyl Alcohol

2021 ◽  
Vol 16 (1) ◽  
pp. 1-7
Author(s):  
Bagus Sediadi Bandol Utomo ◽  
Dina Fransiska ◽  
La Ode Sumarlin ◽  
Ihya Sulthonuddin
Keyword(s):  
Tensile Strength ◽  
Surface Morphology ◽  
Polyvinyl Alcohol ◽  
Wound Dressing ◽  
Irradiation Dose ◽  
Water Holding Capacity ◽  
Tropical Waters ◽  
Gel Fraction ◽  
Optimum Formula ◽  
Water Holding

Eucheuma seaweed from tropical waters habitat mainly contains carrageenan, a type of hydrocolloid potential for hydrogel production. This study aims to determine the characteristics of hydrogel formulated from composite i- and k-carrageenan combined with polyvinyl alcohol (PVA) which, could be used further for wound dressing application. The concentrations of composite i/k-carrageenan used were 1.0%, 1.5%, 2.0%, 2.5% and 3.0% w/w, and the PVA concentration was 12.5% w/w. Composite i/k-carrageenan in a proportion of 6:4 by weight. The hydrogel was irradiated using 60Co g-rays with the irradiation dose of 25 and 2 kGy.h-1. The concentration of composite i- and k-carrageenan influenced the gel fraction, water holding capacity, tensile strength, elongation, and surface morphology of the hydrogel. The optimum formula of irradiated composite hydrogel was obtained from 3.0% w/w of composite i/k-carrageenan. The formula had a gel fraction of 61.67%, water holding capacity of  1067.12%, tensile strength of  32.37 x 10-3 MPa, and elongation of  251.67%. Interestingly, the product with the optimum formula had a porous surface morphology and transparency, which are applicable for wound dressing purposes.

A facile route to dual-crosslinking polymeric hydrogels with enhanced mechanical property

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Shishan Xue ◽  
Zhiyong Ye ◽  
Qiao Tang ◽  
Yu Wang
Keyword(s):  
Mechanical Property ◽  
Tensile Strength ◽  
Water Holding Capacity ◽  
Metal Coordination ◽  
Covalent Bonds ◽  
Polymeric Hydrogel ◽  
Accessible Method ◽  
Polymeric Hydrogels ◽  
Water Holding ◽  
Facile Route

Abstract Polymeric hydrogels with excellent biocompatibility, high hydrophilicity, and water-holding capacity have attracted considerable concerns in widely fields. However, most hydrogels exhibit poor mechanical property, which largely limited their applications. Herein, a novel dual-crosslinking polymeric hydrogel crosslinked by covalent bonds and metal coordination interactions between Fe3+ and –COO- was fabricated through accessible method. The metal coordination interactions within the hydrogel were established through dipping in the FeCl3 solution to reinforce the backbones of the hydrogel. The obtained polymeric hydrogel exhibits enhanced tensile strength (∼4.92 MPa), stiffness (∼6.168 MPa), and toughness (∼2.835 MJ m−3).

scholarly journals Mechanical properties of edible film based bacterial cellulose from sago liquid waste using starch as stabilizer

2021 ◽  
Vol 948 (1) ◽  
pp. 012063
Author(s):  
N A Yanti ◽  
S W Ahmad ◽  
L O A N Ramadhan ◽  
T Walhidayah
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Bacterial Cellulose ◽  
Young’S Modulus ◽  
Liquid Waste ◽  
Cassava Starch ◽  
Water Holding Capacity ◽  
Edible Film ◽  
Elongation At Break ◽  
Water Holding

Abstract Edible film is a thin layer made of edible material as a packaging for food products. In the edible film production, required additional material that serves as stabilizer and plasticizer. This research aimed to determine the mechanical properties of the edible film-based bacterial cellulose from sago liquid waste using some types of starch as a stabilizer. The starches used as stabilizers in making edible films were corn, cassava, and sago starch. Mechanical properties were measured include tensile strength, elongation at break, elasticity (Young’s modulus), and water holding capacity (WHC). The results showed that the thickness of corn, sago, and cassava starch was 0.08 mm, 0.09 mm, and 0.11 mm, respectively. The mechanical properties of the edible film with corn, sago, and cassava starch as stabilizers namely a tensile strength (MPa) were 10.90; 15.90 and 61.92 respectively, elongation at break (%) were 8, 20, and 87, young’s modulus (MPa) were 13.48, 7.84 and 6.98, respectively and water holding capacity (g/g) were 34.26; 18.18 and 16.40 respectively. Therefore, the utilization of starch as a stabilizer in edible film can improve its mechanical properties.

scholarly journals THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA

2019 ◽  
Vol 47 (2) ◽  
pp. 165
Author(s):  
Christine Natalia Hutapea ◽  
Tjipto Leksono ◽  
N Ira Sari
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Water Holding Capacity ◽  
Plate Number ◽  
Randomized Design ◽  
Yellow Orange ◽  
Water Holding ◽  
Orange Color

This study aimed to know the effect of the using of different citrus on the quality of hoven's carp fish naniura and to determine the other kind of citrus to substitute the jungga (Citrus jambhiri) in naniura processing. The research method used was experimental composed as a non-factorial completely randomized design (CRD). The treatment conducted was the using of different kinds of citrus (jungga, lime, lemon) in the processing of naniura. The results showed that the different citrus used was significantly affecting the organoleptic values (appearance, odor, taste, and texture), pH, water holding capacity, total plate number of bacteria, and a total of lactic acid bacteria. The best treatment is the use of lime (Citrus aurantifolia) with the characteristics of the appearance yellow-orange color, quite bright, and not pale; the odor was not smelling fishy but smelling characteristically naniura; the taste was sour and spicy, and the texture was soft and not hard. Naniura used of lime has a pH value of 4.8, water holding capacity 53.2, total plate number 3.6 x 103 Cfu/g, and lactic acid bacteria 4.3 x 105 Cfu/g

scholarly journals Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
José Igor Hleap Zapata ◽  
Gloria Carmenza Rodríguez de la Pava
Keyword(s):  
Water Holding Capacity ◽  
Control Treatment ◽  
Binding Ability ◽  
Fish Fillet ◽  
Biological Origin ◽  
Water Binding ◽  
Red Tilapia ◽  
Quinoa Flour ◽  
Water Holding ◽  
Cooking Yield

Abstract In Colombia, the production of red tilapia (Oreochromis sp) has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research was to analyze the influence of quinoa flour on the physicochemical properties, texture and oxidative stability during storage and sale of Frankfurter sausages made with red tilapia fillet waste when adding two concentrations of quinoa flour, 10 g/kg and 20 g/kg, and a control treatment with no quinoa flour. The sausages were vacuum packed and stored under refrigeration (2 °C ± 2 °C). The proximate chemical composition, pH, CIElab coordinates, lipid oxidation, water holding capacity, water binding ability and cooking yield were determined, along with an instrumental texture analysis for each of the sausages prepared. The addition of quinoa flour at a concentration of 10 g/kg presented the best water holding capacity, water binding ability, lighter coloration and cooking yield, as compared to the control sausage. By contrast, the sausages with 20 g/kg were harder and required greater effort to cut than the control (p < 0.05). The addition of quinoa flour increased fat oxidation after 6 days of monitoring. The addition of 10 g/kg of quinoa flour was the best concentration for the production of sausages made with red tilapia fillet waste, which represents a new alternative for hydro-biological-origin foodstuffs.

EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1

1972 ◽  
Vol 35 (5) ◽  
pp. 264-268 ◽  
Author(s):  
J. C. Acton ◽  
J. G. Williams ◽  
M. G. Johnson
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Water Holding Capacity ◽  
Cell Populations ◽  
Panel Analysis ◽  
Fermentation Temperature ◽  
Meat Ph ◽  
Water Holding

Changes in several parameters during summer sausage fermentation by Pediococcus cerevisiae at 22, 30, and 37 C were followed over a 72 hr period. A decrease in meat pH from 5.9 to 4.6 was significantly correlated with the increase of lactic acid. Significantly less acid was produced at 22 C than at 30 and 37 C. The meat water-holding capacity, as determined by extract release volumes, was significantly affected by time and temperature of fermentation. Lactic acid production was correlated with growth of the added starter culture but maximal amounts of lactic acid were not produced until approximately 24 hr after maximal cell populations were reached. Panel analysis of summer sausage fermented at 22 and 37 C showed that fermentation temperature within this range did not significantly affect product flavor. The importance of this latter finding to meat processors is discussed.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Effect of Polyethylene Glycol in Nanocellulose/PLA Composites

2019 ◽  
Vol 821 ◽  
pp. 89-95
Author(s):  
Wanasorn Somphol ◽  
Thipjak Na Lampang ◽  
Paweena Prapainainar ◽  
Pongdhorn Sae-Oui ◽  
Surapich Loykulnant ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Lactic Acid ◽  
Polyethylene Glycol ◽  
Aspect Ratio ◽  
Mechanical Performance ◽  
Tensile Modulus ◽  
Poly Lactic Acid ◽  
Solvent Casting ◽  
Casting Method ◽  
Mediated Oxidation

Poly (lactic acid) or PLA was reinforced by nanocellulose and polyethylene glycol (PEG), which were introduced into PLA matrix from 0 to 3 wt.% to enhance compatibility and strength of the PLA. The nanocellulose was prepared by TEMPO-mediated oxidation from microcrystalline cellulose (MCC) powder and characterized by TEM, AFM, and XRD to reveal rod-like shaped nanocellulose with nanosized dimensions, high aspect ratio and high crystallinity. Films of nanocellulose/PEG/PLA nanocomposites were prepared by solvent casting method to evaluate the mechanical performance. It was found that the addition of PEG in nanocellulose-containing PLA films resulted in an increase in tensile modulus with only 1 wt% of PEG, where higher PEG concentrations negatively impacted the tensile strength. Furthermore, the tensile strength and modulus of nanocellulose/PEG/PLA nanocomposites were higher than the PLA/PEG composites due to the existence of nanocellulose chains. Visual traces of crazing were detailed to describe the deformation mechanism.

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