Quality of spent hen sausages incorporated with fresh ginger extract

The experiment was conducted to find out the effect of ginger extract on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without ginger extract, spent hen breast meat sausage without ginger extract, spent hen breast meat sausage with 2% ginger extract and spent hen breast meat sausage with 4% ginger extract. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in pH, dry matter (DM)%, crude protein (CP)% and ether extract (EE)%, while no significant differences were found in cooking loss (%) and Ash (%) of sausage batter. While analyzing the different types of sausages, DM, CP and EE content of all treatments differ significantly (p<0.01). In contrast, DM and CP content increased significantly (p<0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p<0.01) with prolonging the storage time. Significant differences were found among the sausages for its surface color. Flavor and overall acceptability were found significantly higher in broiler breast meat sausage and spent hen breast meat sausage with 2% ginger extract. Juiciness and tenderness were higher in broiler breast meat sausage without ginger extract. Worst results in all sensory parameters were found in spent hen breast meat sausage without ginger extract and spent hen breast meat sausages incorporated with 4% ginger extract. It might be concluded that addition of ginger extract at 2% level increased the overall acceptability of spent hen breast meat sausages to that of broiler breast meat sausages.

Download Full-text

Comparative effects on storage period of varieties Pineapple fruits

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v2i3.26162 ◽

2015 ◽

Vol 2 (3) ◽

pp. 395-410 ◽

Cited By ~ 1

Author(s):

Shah Md Yusuf Ali ◽

Md Ahiduzzaman ◽

Sharmin Akhter ◽

M Abdul Matin Biswas ◽

Nafis Iqbal ◽

...

Keyword(s):

Chemical Properties ◽

Storage Period ◽

Biochemical Properties ◽

Overall Acceptability ◽

Pineapple Juice ◽

Physico Chemical ◽

Pineapple Fruit ◽

Sensorial Attributes ◽

The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Download Full-text

Wheat flour as dietary fiber on fresh and preserved beef meatballs

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v46i1.32175 ◽

2017 ◽

Vol 46 (1) ◽

pp. 35-43

Author(s):

SI Jamaly ◽

MA Hashem ◽

S Akhter ◽

MA Hossain

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Proximate Analysis ◽

Cooking Loss ◽

Treatment Groups ◽

Overall Acceptability ◽

Randomized Design ◽

Tbars Values ◽

Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

Download Full-text

Effect of Noni Leaves Extract (Morinda citrifolia L.) Supplementation in Feed on Physical Quality of Broiler Breast Meat

Research Journal of Life Science ◽

10.21776/ub.rjls.2015.002.02.1 ◽

2015 ◽

Vol 2 (2) ◽

pp. 77-83 ◽

Cited By ~ 1

Author(s):

Aji Sukoco ◽

Eko Widodo ◽

Imam Thohari

Keyword(s):

Morinda Citrifolia ◽

Breast Meat ◽

Physical Quality ◽

Broiler Breast

Download Full-text

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

Indian Journal of Animal Research ◽

10.18805/ijar.b-3820 ◽

2021 ◽

Author(s):

Swati Gupta ◽

B.D. Sharma ◽

S.K. Mendiratta

Keyword(s):

Profile Analysis ◽

Product Yield ◽

Fat Percentage ◽

Barley Flour ◽

Texture Profile ◽

Overall Acceptability ◽

Spent Hen ◽

Physico Chemical ◽

Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Download Full-text

Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

Environment and Natural Resources Research ◽

10.5539/enrr.v6n2p51 ◽

2016 ◽

Vol 6 (2) ◽

pp. 51 ◽

Cited By ~ 1

Author(s):

Yu-ying PAN ◽

Xiao-hua QIU ◽

Jin-sheng YANG

Keyword(s):

Soluble Protein ◽

Storage Time ◽

Storage Temperature ◽

Frozen Storage ◽

Biochemical Properties ◽

Texture Profile ◽

Low Temperature Storage ◽

Different Temperatures ◽

Temperature Storage

The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C, -55°C, -65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca2+ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca2+ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P < 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 days, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca2+ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.

Download Full-text

Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination

Nutrition & Food Science ◽

10.1108/nfs-02-2015-0010 ◽

2015 ◽

Vol 45 (4) ◽

pp. 606-615 ◽

Cited By ~ 4

Author(s):

Yogesh Kumar ◽

Praneeta Singh ◽

Vinay Kumar Tanwar ◽

Prabhakaran Ponnusamy ◽

Pramod Kumar Singh ◽

...

Keyword(s):

Textural Properties ◽

Cholesterol Content ◽

Quality Attributes ◽

Lemon Juice ◽

Future Research ◽

Control Group ◽

Breast Meat ◽

Ginger Extract ◽

Content Type ◽

Spent Hen

Purpose – The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination. Design/methodology/approach – Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes. Findings – There was a significant (p < 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p < 0.05) decreased. pH was significantly (p < 0.05) higher in GM and significantly (p < 0.05) lower in LM compared to control for chicken tikka. Research limitations/implications – Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile. Originality/value – Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.

Download Full-text