scholarly journals Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

2021 ◽  
Vol 44 (3) ◽  
pp. 129-134
Author(s):  
K. A. Sanwo ◽  
O. A. Olowolafe ◽  
S. O. Iposu ◽  
A. O. Oso ◽  
R. A. Sobayo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Zingiber Officinale ◽  
Quality Characteristics ◽  
Weight Losses ◽  
A Value ◽  
Ginger Powder

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration weight loss of 0.73%. Sensory evaluation showed that meaty flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration stability and protein content of fresh beef sausages.

scholarly journals Grain quality of common bean cultivars under low and high nitrogen dose

2021 ◽  
Vol 53 (1) ◽  
pp. 118-127
Author(s):  
Fábio Tiraboschi Leal ◽  
João Victor Trombeta Bettiol ◽  
Vinícius Augusto Filla ◽  
Anderson Prates Coelho ◽  
Fábio Luíz Checchio Mingotte ◽  
...  
Keyword(s):  
Common Bean ◽  
Protein Content ◽  
Nitrogen Fertilization ◽  
Crude Protein ◽  
Grain Quality ◽  
Inverse Correlation ◽  
Quality Characteristics ◽  
Cooking Time ◽  
Crude Protein Content

This study aimed to evaluate the effects of low and high topdressing doses of nitrogen (N) on the qualitative attributes of common beans (Phaseolus vulgaris L.) cultivars and indicate cultivars with better grain technological characteristics. The experimental design was randomized blocks in split plots, with four replicates. Plots comprised 16 common bean cultivars of the commercial grain ‘Carioca’, while subplots comprised two N doses: 20 and 120 kg ha-1 applied as topdressing. The following evaluations were carried out: sieve yield (SY), relative grain production on sieves (RGPS), crude protein content (PROT), final water volume absorbed (FVabs), time for maximum hydration (TMH), hydration ratio (HR), cooking time (CT) and resistance to cooking (RC). The results were subjected to analysis of variance by F test and means were grouped by the Scott-Knott test. Multivariate principal component analysis was used to identify processes. The grain quality of common bean is more dependent on the genotype studied than on agricultural management such as nitrogen fertilization. The increase in the N dose applied as topdressing increases the size of common bean grains and their protein content, but with little influence in grain hydration. FVabs and CT depend on the interaction between cultivar and N doses. CT had an inverse correlation with PROT, but it was little pronounced. The cultivars BRSMG Uai, IAC Alvorada, TAA Dama and TAA Bola Cheia have the best grain quality characteristics. Highlights: Cultivar interferes more in the common bean technological quality than nitrogen fertilization. Grains crude protein content had an inverse correlation with the cooking time. Nitrogen fertilization increases the grains size and crude protein content of common bean, but with little influence in grain hydration. The cultivars BRSMG Uai, IAC Alvorada, TAA Dama and TAA Bola Cheia have the best grain quality characteristics.

scholarly journals THE YIELD STABILITY AND QUALITY OF LEGUMES DURING TWO CONSECUTIVE, EXTREMELY DRY YEARS

2013 ◽  
Vol 59 (4) ◽  
pp. 167-177
Author(s):  
Miriam Kizeková ◽  
Ján Tomaškin ◽  
Jozef Čunderlík ◽  
Ľubica Jančová ◽  
Janka Martincová
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Seasonal Pattern ◽  
Red Clover ◽  
Dry Matter Yield ◽  
Crude Protein Content ◽  
Crude Fibre ◽  
Herbage Quality

Abstract This study highlights the effect of drought and ambient temperature on performance and herbage quality of legume monocultures and grass-legume mixtures. In a field experiment, the total dry matter yield, seasonal pattern of dry matter yield distribution, content of crude protein and crude fibre of monocultures of red clover and alfalfa and grass-legume mixtures were investigated during two consecutive dry years (2011-2012). Alfalfa cultivars Kamila and Tereza grown as monocultures or as mixtures with Festulolium braunii (cultivar Achilles) outperformed the red clover cultivars Fresko and Veles and provided a well-balanced total and seasonal dry matter yield during both years. Across all experimental years, crude protein content was significantly higher at alfalfa monocultures and mixture when compared with clover monocultures (P < 0.05). However, considerable lower content of crude fibre at clover monocultures in comparison with alfalfa ones was found. Responses of nutritive parameters of both legume species to weather variables were different. Crude protein content in red clover was independent of rainfall and temperature. In contrast, the crude fibre content correlated with temperature whereby the alfalfa monocultures showed stronger correlations (P < 0.05) than red clover monocultures.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

YIELD AND QUALITY OF SOME KALE-CORN COMBINATIONS

1980 ◽  
Vol 60 (3) ◽  
pp. 807-811 ◽  
Author(s):  
R. S. FULKERSON
Keyword(s):  
Protein Content ◽  
Corn Stover ◽  
Crude Protein ◽  
Dry Matter ◽  
In Vitro Digestibility ◽  
Crude Protein Content ◽  
Yield And Quality ◽  
Row Width

Midas marrowstem kale (Brassica oleracea L.) was grown in different row width associations with United 106 corn (Zea maize L.) in two studies and ensiled in different moisture blends with corn stover in another. Highest dry matter yields were obtained where a single row of kale was grown at 30 cm to the side of a corn row. This combination also provided the lowest moisture content feed and the highest in vitro digestibility and crude protein content. Changing the corn row width had no significant effect upon yield, plant height, in vitro digestibility, kale leaf or corn ear content. Blending kale with corn stover to provide a silage of about 70% moisture increased the digestibility and protein content of the feed and provided a silage that kept well in storage.

Forage quality and use of reforested habitats by snowshoe hares

1988 ◽  
Vol 66 (9) ◽  
pp. 2080-2083 ◽  
Author(s):  
Gordon L. Rogowitz
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Forage Quality ◽  
Crude Protein Content ◽  
Vegetative Cover ◽  
Low Protein ◽  
Snowshoe Hares ◽  
Conifer Plantations ◽  
Browse Species

The forage quality of habitats associated with mature conifer plantations and the use of these habitats by resident snowshoe hares (Lepus americanus) were evaluated. The winter forage of hares was composed of deciduous stems that were predominantly low in protein content and not preferred. The crude protein content of the principal browse species, Viburnum dentatum, was only 4.6–6.4% during winter months. However, snowshoe hares feeding on the low-protein browse maintained their body weight. The intake of protein was maximized by the consumption of stem ends, which compensated for the low-protein forage. Use of habitat by snowshoe hares was closely related to the vegetative cover but did not correlate well with forage availability. Sites preferred by hares had a well-developed overstory (mature spruce) but only sparsely available forage during the winter. Thickets of early-successional deciduous vegetation had high use and contained most of the low-protein browse.

SPRING BARLEY - MAIN FEED CROP OF THE REPUBLIC OF MARI EL

2016 ◽  
Vol 11 (1) ◽  
pp. 22-26
Author(s):  
Золоторева ◽  
Rimma Zolotoreva ◽  
Виноградов ◽  
Georgiy Vinogradov ◽  
Максимов ◽  
...  
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Grain Quality ◽  
Spring Barley ◽  
Climatic Conditions ◽  
Mineral Fertilizers ◽  
Crude Protein Content ◽  
The Republic ◽  
Feed Crop

The article discusses the influence of mineral fertilizers on formation of productivity and grain quality of different spring barley types in the soil and climatic conditions of the Republic of Mari El. Research has established, that the application of mineral fertilizers for spring barley in doses of N60P60K60 and N90P60K60 increases the crude protein content in the grain and increase harvesting of feed units per unit of cultivated area.

Efecto del envasado individual con películas plásticas en la calidad de mandarinas Dancy almacenadas en refrigeración / Effect of individual seal packaging in plastic films on the quality of Dancy mandarins stored under refrigeration

1999 ◽  
Vol 5 (3) ◽  
pp. 215-222 ◽  
Author(s):  
A.E. Pérez-Guzmán ◽  
C. Saucedo-Veloz ◽  
R. Arana-Errasquín
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Color Index ◽  
Citrus Reticulata ◽  
Plastic Films ◽  
Off Flavors ◽  
Ripening Index ◽  
Storage Temperatures

Seal packaging of individual fruits of Dancy mandarin ( Citrus reticulata) with polyolefin (0.019 mm) and PVC (0.025 mm) significantly delayed their deterioration, and maintained firmer fruits with bet ter appearance than non-sealed fruits. The films were applied to fruits that had received conventional treatments of washing and disinfection, after which the fruits were stored with non-sealed fruits under refrigeration conditions (5 and 10 °C) during eight weeks plus six days at 20 °C. The results showed that the weight loss and deformation were significantly reduced by the effect of plastic films, at both storage temperatures. Furthermore, significant reductions in the internal atmosphere (CO, content) and ethanol content were observed in sealed fruits. In the sensory evaluation, the juice of sealed fruits showed a fresh flavor at the end of storage, whereas the juice of non-sealed fruits held at 10 °C developed off-flavors. The ripening index (°Brix/acidity ratio) increased significantly only in sealed fruits held at 10°C. The color index was not significantly modified by the effect of plastic films. However, the vitamin C content was significantly lower in sealed fruits at both storage temperatures.

A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

1983 ◽  
Vol 37 (1) ◽  
pp. 1-9 ◽  
Author(s):  
M. Ellis ◽  
W. C. Smith ◽  
J. B. K. Clark ◽  
N. Innes
Keyword(s):  
Weight Loss ◽  
Meat Quality ◽  
Live Weight ◽  
Quality Characteristics ◽  
Skin Damage ◽  
Weight Losses ◽  
Farm Performance ◽  
In Transit ◽  
On Farm

ABSTRACTA total of 182 pigs from one farm and comprising 65 boars (B), 65 gilts (G) and 52 castrates (C) from 48 litters, were reared from birth to 89 kg live weight. Sex of pig did not influence age at slaughter but B compared with G and C had lower killing-out proportions (0·748 v. 0·756 v. 0·753) and reduced backfat measurements. Skin damage in transit to slaughter and/or in lairage was more prevalent in B compared with C, with G being intermediate. Muscle pH measurements were not influenced by sex except ultimate pH of the m. semispinalis capitis, where B compared with G and C had a higher incidence of values above 6·1 (0·246 v. 0·060 v. 0·120). Carcasses of B had proportionately more shoulder (0·04 unit) and more leg (0·011 unit), at the expense of middle, than those of C with G being intermediate. Weight losses in the preparation of de-boned sides for curing were higher in carcasses of B compared with G and C.

scholarly journals Spring wheat mixtures in northern crop production: Quality characteristics

1987 ◽  
Vol 59 (1) ◽  
pp. 51-55
Author(s):  
H. Salovaara ◽  
R. Karjalainen
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Spring Wheat ◽  
Crop Production ◽  
Production Quality ◽  
Quality Characteristics ◽  
Wheat Cultivars ◽  
Breadmaking Quality ◽  
Experimental Plots

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.

scholarly journals The Effect of Liquid Smoke Powder of Coconut (Cocos Nucifera Linn) Concentration and Storage Time in Smoked Milkfish Presto Quality

2017 ◽  
Vol 5 (1) ◽  
pp. 348-359
Author(s):  
Elya Herwati ◽  
Agustono Prarudianto ◽  
Satrijo Saloko
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Crude Protein ◽  
Storage Time ◽  
Cocos Nucifera ◽  
Crude Protein Content ◽  
Linear Pattern ◽  
Liquid Smoke ◽  
And Storage

Aimed of this study was to determine the effect of the concentration of liquid smoke powder of coconut (Cocos nucifera Linn) and storage time and their interaction in maintaining the quality of smoked milkfish presto. The chemical qualities were based on water content and crude protein content, and the organoleptic qualities were based on colour, odour, texture and flavour. The research was conducted in Randomized Complete Block with two factorial design. The first factor was the concentration of liquid smoke powder 0%, 5% and 10%; whereas the second factor was storage time 0, 2 and 4th days at room temperature; using 3 replications. The results showed that smoking process with different concentration of liquid smoke powder and different storage time affect the chemical and organoleptic qualities of milkfish presto smoke, between 2 treatments their interaction gave significant effect (p <0.05) on milkfish presto smoke chemical quality and shows the linear pattern of trends (55.03% – 62.91% water content and 28.66% – 34.00% crude protein content). Based on organoleptic tests, the concentrations of 5% liquid smoke powder and 2 days storage time gave the best combination that can maintain the quality of milkfish presto smoke.Keywords: milkfish presto smoke, liquid smoke powder, storage time   ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi bubuk asap cair tempurung kelapa (Cocos nucifera linn) dan lama penyimpanan beserta interaksinya dalam mempertahankan kualitas bandeng presto asap. Kualitas kimia berdasarkan pada kadar air dan kadar protein kasar, sedangkan kualitas organoleptik berdasarkan pada warna, aroma, tekstur dan rasa. Rancangan percobaan menggunakan Rancangan Acak Kelompok dengan percobaan faktorial terdiri atas dua faktor. Faktor pertama adalah konsentrasi bubuk asap cair 0%, 5% dan 10%, sedangkan faktor kedua adalah lama penyimpanan hari ke-0, ke-2 dan ke-4 pada suhu ruang. Masing-masing perlakuan diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa proses pengasapan dengan konsentrasi bubuk asap cair yang berbeda dan lama penyimpanan yang berbeda dapat mempengaruhi kualitas kimia dan organoleptik bandeng presto asap. Ditunjukkan juga bahwa hasil interaksi keduanya memiliki pengaruh  nyata (p<0,05) terhadap kualitas kimia bandeng presto asap dan menunjukkan pola kecendrungan dengan pola linier (kadar air 55,03% – 62,91% dan kadar protein kasar 28,66% – 34,00%). Berdasarkan uji organoleptik, konsentrasi bubuk asap cair 5% dan lama penyimpanan 2 hari adalah kombinasi terbaik yang dapat mempertahankan kualitas bandeng presto asap. Kata kunci: bandeng presto asap, bubuk asap cair, lama penyimpanan

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