scholarly journals Microbial, Physical and Sensory Properties of Three Novel Yogurt Flavors: Molasses, Mulberry and Amaretto

2017 ◽  
Vol 6 (3) ◽  
pp. 65
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Purchase Intent ◽  
Valuable Insight ◽  
E Coli ◽  
Microbial Counts ◽  
Tbars Values ◽  
Hedonic Scale

Many consumers incorporate yogurt into their diet as a healthy alternative to other food choices. Providing a variety of flavor choices to the yogurt consumer is important to maintain eating satisfaction. The objective of this study was to evaluate specific attributes of three novel yogurt flavors. These flavors, sweetened with low calorie stevia, include molasses, amaretto and mulberry. Through sensory testing, each flavor was evaluated for consumer product acceptance and purchase intent. Additionally, the yogurt products were assayed for certain physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, fifty-eight participants (23 males and 35 females) evaluated the yogurt flavors for acceptability of appearance, color, flavor, sweetness, sourness, texture and overall liking. Physicochemical characteristics were evaluated for % moisture content, pH value, color (L*, a* and b* values) and lipid oxidation (thiobarbituric acid-reactive substances (TBARS) protocol) every 7 days for 28 days. Through plating techniques, yogurt was assayed for two microbial counts: Escherichia coli and Staphylococcus aureus every 7 days for 28 days. Overall liking scores from the hedonic analysis indicate that mulberry flavor was the most desirable (5.67), followed by amaretto (5.32), and molasses (5.07). From the acceptability, mulberry yogurt scored the highest at 70.69%. From the purchase intent questionnaires, amaretto yogurt scored the highest at 44.83%. In general, there were no outstanding differences in the physiochemical characteristics among the three yogurts tested. However, % moisture content and L* values (lightness) increased in all samples over the 28 days of storage. The TBARS values were higher in molasses flavor at 5.84 mg MDA/kg. No E. coli or S. aureus were detected. This study provides valuable insight into the quality, safety, shelf-life and consumer acceptance of the three novel yogurt flavors.

scholarly journals Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

2016 ◽  
Vol 5 (4) ◽  
pp. 36 ◽  
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Physicochemical Characteristics ◽  
Plate Count ◽  
Purchase Intent ◽  
High Sodium ◽  
Microbial Counts ◽  
Microbiological Characteristics ◽  
Nacl Concentration ◽  
Aerobic Plate Count ◽  
Hedonic Scale

<p>Traditionally, jerky is produced from sliced whole muscle marinated in a high sodium chloride (NaCl) concentration and dried. Because a high salt diet has been linked to hypertension, salt substitutes are often recommended as a healthier alternative. However, potassium chloride (KCl), a popular salt substitute may impart an undesired bitterness and metallic aftertaste. The objective of this study was to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Through sensory testing, each preparation was evaluated for consumer product acceptance and purchase intent. Additionally, the venison jerky was assayed for physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, sixty-eight consumers evaluated the jerky for acceptability of flavor, texture, taste, saltiness, bitterness and overall liking. Physicochemical characteristics were evaluated for moisture content, pH, color and TBAR. Jerky was assayed for microbial counts via aerobic plate count, <em>Escherichia coli</em>, <em>Staphylococcus aureus</em> and<em> Campylobacter</em> spp. Results show that jerky prepared with 100% KCl received the most desirable score (8.75), compared to jerky prepared with 100% NaCl (6.28), and jerky prepared with 50% NaCl + 50% KCl (6.13). Acceptability and purchase intent questionnaires indicate jerky prepared with 100% KCl ranked the highest at 86.8% and 70.6%, respectively. Jerky prepared with 100% KCl had the lowest moisture content, TBAR, and a* values (P&lt;0.05). No <em>E. coli</em>, <em>S. aureus </em>and<em> Campylobacter </em>spp.<em> </em>were detected over the 28 day period. Our study suggests that jerky prepared with KCl represents a low sodium alternative to traditional jerky.</p>

scholarly journals The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

2017 ◽  
Vol 6 (6) ◽  
pp. 83
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Initial Moisture Content ◽  
Coconut Oil ◽  
Thiobarbituric Acid ◽  
Control Treatment ◽  
Drip Loss ◽  
Pork Fat ◽  
Tbars Values ◽  
Cold Pressed

The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3°C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staphylococcus aureus, and sensory analysis. The initial moisture content of fresh sausage in this experiment ranged from 63.44 to 65.67%. Fresh sausage with 20% CPCO inhibited the growth of aerobic bacteria and obtained the highest TBARS values (4.25 mg MDA/kg) compared to the control treatment. In addition, fresh sausage (10% pork fat and 10% CPCO) decreased the % drip loss, pH value and obtained the highest overall rating (6.45) of sensory testing (n = 75). No E. coli and S. aureus were found in this study for 14 d at 3°C.

scholarly journals The use of beetroot extract and extract powder in sausages as natural food colorant

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Elif Aykın-Dinçer ◽  
Keziban Kübra Güngör ◽  
Emine Çağlar ◽  
Mustafa Erbaş
Keyword(s):  
Heat Treatment ◽  
Moisture Content ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Natural Food ◽  
Phenolic Substance ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Tbars Values

AbstractFour colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.

scholarly journals A Green Enzymatic Extraction Optimization and Oxidative Stability of Krill Oil from Euphausia Superba

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 82 ◽  
Author(s):  
Li Zhou ◽  
Fu Yang ◽  
Minghao Zhang ◽  
Jikai Liu
Keyword(s):  
Oxidative Stability ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Euphausia Superba ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Krill Oil ◽  
Tbars Values ◽  
Turbidity Increase

Krill oil enriched with polyunsaturated fatty acids is in the form of phospholipid. However, its application as a dietary supplement is limited, because of its rapid deterioration. Thus, this study aims to investigate the oxidative stability of krill oil extracted from Euphausia superba. Under optimal conditions (enzyme concentration 0.16%, enzymolysis time 2.9 h, and enzymolysis temperature of 45 °C) designed by response surface methodology, the extraction yield of krill oil is 86.02%. Five assays, including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), pH value, and turbidity were used to determine the oxidative stability of krill oil nanoliposomes during storage. Carboxymethyl chitosan (CMCS) nanoliposomes showed a significant reduction in POV and TBARS values, a prevention of pH value decrease and turbidity increase. This study indicated that CMCS nanoliposome can effectively improve the oxidative stability of krill oil during storage. Furthermore, the release profile in vitro illustrated that the controlled release of krill oil carried out by CMCS nanoliposomes is feasible.

scholarly journals PSXII-21 Antioxidant effect of yerba mate extract, included in finishing lamb diets on quality and conservation of meat

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 426-427
Author(s):  
Yuli A Penã-Bermúdez ◽  
Richard R Lobo ◽  
Tamyres Amorim ◽  
Danny Alexander Rojas Moreno ◽  
Annelise Aila Gomes Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Exposure Time ◽  
Animal Feed ◽  
Ph Value ◽  
Dietary Treatment ◽  
Thiobarbituric Acid ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Tbars Values ◽  
Meat Samples

Abstract In the conservation of meat, antioxidant substances are used to help to increase meat’s shelf-life, since it is a product susceptible to oxidation. Most of these substances are synthetic origin and their long-term use can affect human health, because of that, change those chemicals to natural additives is a goal. That substances can be used directly in the meat or added to animal feed and its compounds can keep meat shelf-life by keeping the physical-chemical characteristics of the meat and provide benefits to the health of consumers. So the objective of this project is to use yerba mate extract (Ilex paraguariensis St. Hilaire) as a natural antioxidant in the quality of lamb meat, verifying shelf life. Samples were collected the muscle Longissimus (L) from 36 lamb (Îlle de France x Dorper x Santa Inês), those animals was divided at 4 groups receiving one of the diets: T1, T2, T3 and T4 (0,1, 2 and 4% of extract). The meat samples were exposed in plastic film during 0, 3 and 6 days, analyzed the values of pH, color (brightness=L, red value=a, yellow=b) e TBARS (reactive thiobarbituric acid). All data were statistically evaluated using the MIXED procedure of the statistical package SAS. The results show that pH, color and TBARS values were influenced by the exposure time (P &lt; 0.0001); since as the exposure time increases, the meat more easily oxidizable. The dietary treatment at pH (P 0.2376), L*, a* and b* parameters (P0.1040), (P0.4207) and (P0.0029) respectively, in addition to the lipid oxidation value (P 0.4492) did not affect these parameters. The interaction Diet × Time had no effect on the pH value (P 0.1601), nor for the values of color L*, a*, and b* (P 0.8003), (P 0.7063) and (P 0.1369) as well as for the values of TBARS (P 0.4953).

Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

2012 ◽  
Vol 75 (6) ◽  
pp. 1139-1143 ◽  
Author(s):  
MARCO ANTONIO TRINDADE ◽  
MARTA MITSUI KUSHIDA ◽  
NILDA D. MONTES VILLANUEVA ◽  
DAVID UENAKA dos SANTOS PEREIRA ◽  
CELSO EDUARDO LINS de OLIVEIRA
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Water Immersion ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Ozone Treatment ◽  
Thiobarbituric Acid Reactive Substances ◽  
Hedonic Scale ◽  
The Stability

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 102 CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 105 CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P &gt; 0.05) between chlorine and ozone treatments, and both values were near 109 CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P &gt;0.05) or during the storage period (P &gt; 0.05). In addition, neither chlorine nor ozone treatment showed differences (P &gt; 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P &gt; 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

scholarly journals Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage

2014 ◽  
Vol 30 (4) ◽  
pp. 705-715
Author(s):  
N. Stanisic ◽  
N. Parunovic ◽  
M. Petrovic ◽  
C. Radovic ◽  
S. Lilic ◽  
...  
Keyword(s):  
Ph Value ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Chemical Parameters ◽  
Fermented Sausage ◽  
Thiobarbituric Acid Value ◽  
Physico Chemical ◽  
Dry Fermented Sausage

The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.

Effect of UVC light-emitting diodes on pathogenic bacteria and quality attributes of chicken breast

2021 ◽  
Author(s):  
Wenwen Wang ◽  
Dianbo Zhao ◽  
Ke Li ◽  
Qisen Xiang ◽  
Yanhong Bai
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Light Emitting Diode ◽  
Thiobarbituric Acid ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Dependent Manner ◽  
Light Emitting ◽  
Tbars Values

This study aimed to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after Ultraviolet-C light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at an initia population of 6.01, 5.80, and 6.22 log 10 CFU/cm 2 , respectively, then were treated by UVC-LED at 1000 to 4000 mJ/cm 2 . UVC-LED irradiation could inactivate the tested bacteria in a dose-dependent manner. After UVC-LED treatment at 4000 mJ/cm 2 , the populations of S . Typhimurium, E . coli O157:H7, and L . monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log 10 CFU/cm 2 , respectively. No significant ( P &gt; 0.05) changes were found in the color, pH value, texture properties, and thiobarbituric acid reactive substances (TBARS) values of chicken breasts following the UVC-LED radiation at doses up to 4000 mJ/cm 2 . Overall, this study indicates that UVC-LED is a promising technology to reduce the number of microorganisms while maintaining the physico-chemical characteristics of poultry meat.

scholarly journals Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

2021 ◽  
Vol 8 ◽  
Author(s):  
Suchada Maisont ◽  
Wisutthana Samutsri ◽  
Wuttichai Phae-ngam ◽  
Pichet Limsuwan
Keyword(s):  
Wheat Flour ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Chemical Conditions ◽  
Tbars Values ◽  
Physical And Chemical ◽  
Different Levels

The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p &lt; 0.05). Moisture content, aw, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.

scholarly journals Effect of gamma irradiation on physicochemical characteristics and microbiological quality at different ratio of tapioca and potato starches of flat rice noodle

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1500-1512
Author(s):  
Ahmad Zainuri M.D. ◽  
Wan-Zunairah W.I. ◽  
Farah-Nadiah A.R. ◽  
Fatimah M.H.B. ◽  
Nor-Khaizura M.A.R. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Gamma Irradiation ◽  
Ph Value ◽  
Potato Starch ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Plate Count ◽  
Potato Starches ◽  
Cooking Yield

Flat rice noodle is classified under non-wheat noodles due to the absence of gluten and required gelatinization of starch during processing. It is also very susceptible to spoilage and has a short shelf-life because of the high moisture content. This study was conducted to investigate and compare the effect of gamma irradiation on the physicochemical characteristics and microbiological quality of containing two different starches. Tapioca starch (TS) and potato starch (PS) were incorporated into the formulations at 3 levels (3%, 8% and 11%) and was irradiated at 4 doses of 0 (control), 4, 6, and 8 kGy with dose rate of 42.78 Gy/min by using 60Cobalt. Total plate count (TPC) was performed where samples were stored at 8°C and examined for day 1, 3, 5, and 7. Results showed that all doses of irradiation did not significantly (p>0.05) affected the moisture content and water activity of samples. However, gamma irradiation significantly (p<0.05) decreased the pH value, cooking yield, lightness, and hardness of the samples; whereas it significantly (p<0.05) increased the cooking loss, colour (a* and b*), and breaking length. Meanwhile, cooking yield, lightness, and hardness of samples containing PS were higher compared to samples containing TS. Moisture content for samples containing both TS and PS was higher compared to samples containing single starch. TPC showed that irradiation was able to control microbial growth. Moreover, no microbial load was detected on samples irradiated at 8 kGy until day 7. It was thus shown that increased doses in gamma irradiation could improve microbiological quality of flat rice noodles

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