scholarly journals The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

2021 ◽  
pp. 112-120
Author(s):  
Aris Sri Widati ◽  
Djalal Rosyidi ◽  
Lilik Eka Radiati ◽  
Happy Nursyam
Keyword(s):  
Crude Protein ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sensory Characteristics ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Instrumental Color ◽  
Water Holding ◽  
Eucheuma Cottonii

The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.

scholarly journals The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

10.5219/1658 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1039-1048
Author(s):  
Frederick Adzitey ◽  
Joseph Yaro ◽  
Joseph Kudadam Korese ◽  
Mohammad Halim Jeinie ◽  
Nurul Huda
Keyword(s):  
Mineral Composition ◽  
Pearl Millet ◽  
Peroxide Value ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Production Costs ◽  
Calcium Magnesium ◽  
Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

scholarly journals Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers

2021 ◽  
Vol 10 (14) ◽  
pp. e560101421792
Author(s):  
Tamires Marcelino da Silva Felix ◽  
Francisco Allan Leandro de Carvalho ◽  
Ery Jonhons Nascimento Ramos ◽  
Bernardo José Marques Ferreira ◽  
Rafael Torres de Souza Rodrigues ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Cassava Starch ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Low Fat ◽  
Cassava Flour ◽  
Sensory Acceptance ◽  
Water Holding

The effect of incorporating of breadcrumbs, oatmeal and cassava starch on the physicochemical and sensorial parameters of low-fat lamb burgers were investigated. Seven treatments were prepared: control (CONT), 2% or 4% addition of breadcrumbs (BRE2 and BRE4), oatmeal flour (OAT2 and OAT4) and cassava flour (CAS2 and CAS4); and analyzed their physicochemical parameters (moisture, protein, fat, ash, carbohydrate, energy, water holding capacity and cooking loss). Furthermore, consumers evaluated the sensory acceptance (color, taste, texture, aroma and overall quality) and indicated their preference. The treatments affected the characteristics of the product (P<0.05), the highest values of fat (12.26%) carbohydrate (2.83%), energy (194.39Kcal/100g) and cooking loss (54.90%) were found in CAS2, CAS4, OAT4 and BRE2, respectively. CAS2 group improved the taste, while BRE4 improved the texture and along with CAS4 were the batches most preferred by consumers (18.8% and 21.5%, respectively). Breadcrumbs and cassava flour are most recommended for low-fat lamb burger production.

scholarly journals Effects of utilizing treated and untreated corncobs and cassava peel-based diets on carcass and meat performance of West African dwarf goats

2020 ◽  
Vol 47 (4) ◽  
pp. 261-268
Author(s):  
E. S. Apata ◽  
O. O. Eniolorunda ◽  
E. S. Olugbemi ◽  
O. Y. Adedeji
Keyword(s):  
Crude Protein ◽  
West African ◽  
Water Holding Capacity ◽  
Ether Extract ◽  
West African Dwarf ◽  
Overall Acceptability ◽  
Nitrogen Free Extract ◽  
Water Holding ◽  
Cassava Peels ◽  
Cooking Yield

A study was conducted to investigate the effect of utilizing treated and untreated corncobs and cassava peels-based concentrate diets on carcass and meat performance of West African Dwarf (WAD) buck goats. Sixteen WAD buck goats of ages between 9 and 10 months, balanced for weight were randomly assigned to four diet treatments with four goats per treatment diets of T1 = untreated cassava peels T2 = Treated corncobs, T3 = Treated cassava peels and T4 = untreated corncobs for 91 days. At the end of the feeding trial, three goats were randomly selected from each treatment and slaughtered. Data were collected on fasted, bled, clean carcasses' weights, lengths, chilled weights, chilling losses, chilling loss weights and dressing percentages as well as external and internal offals, while data on physical, (cooking loss, cooking yield, thermal shortening, cold loss, cold shortening and water holding capacity) proximate (moisture, crude protein, ether extract (fat), ash and nitrogen free extract) and organoleptic (colour, flavour, tenderness, juiciness, texture and overall acceptability) properties of meat were taken in a completely randomized experiment. Data were statistically analysed and significant means were separated at p=0.05. The results of the chemical composition of the experimental diets showed significant differences. Clean carcasses' lengths and chilled weights were higher in T3 than in other treatments, while bled carcasses' weights and chilling losses were lower (p<0.05) in the same T3 than in others. Bled carcasses' weights, chilling losses and percentage chilling losses were higher in T1 and T4 respectively. All the external and internal offals were higher in T3 followed by T2 and least (p<0.05) in T4, but cooking yield and water holding capacity were higher in T3 while thermal shortening, cold loss and shortening were lower. Moisture, crude protein, ether extract (fat) and ash except nitrogen free extract were higher in T3 followed by T1, T2 and least (p<0.05) in T4. Meat from T3 had higher colour, flavour, tenderness, juiciness, texture and overall acceptability followed by meat from T2 and least in T4. All the variables measured except nitrogen free extract were higher in T3. It can be concluded based that diet T3 was the best due to higher effect on the carcasses and meats of experimental goats. Therefore, diet T3 is highly recommended for farmers followed by diet T2.

scholarly journals Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design

2019 ◽  
pp. 177-184 ◽  
Author(s):  
Fahimeh Safaei ◽  
Khadijeh Abhari ◽  
Nader Karimian Khosroshahi ◽  
Hedayat Hosseini ◽  
Mojtaba Jafari
Keyword(s):  
Design Method ◽  
Mixture Design ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
The Other ◽  
Overall Acceptability ◽  
Amorphophallus Konjac ◽  
Significant Negative Effect ◽  
Negative Effect ◽  
Water Holding

In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch. Also, we investigated the effect of each component indi- vidually as well as their mixtures on cooking characteristics, texture, colour and sensory properties of prebiotic sau- sages. The results of this study revealed that the increase in inulin content in the formulations of sausages led to lower frying loss, and increased water holding capacity (WHC), lightness, and overall acceptability. The incorporation of konjac increased the cooking yield, hardness, cohesiveness, redness, and yellowness. On the other hand, konjac added into the sausage formulation decreased overall acceptability. The mixtures of inulin, konjac, and starch improved the cooking characteristics and overall acceptability of the sausages without significant negative effect on the color or sensory properties. The results of the study clarified that the optimum amounts of inulin, starch, and konjac were 2.09; 2.76; and 0.146 %, respectively. The obtained results make it possible to use the combination of these components to produce prebiotic sausage.

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

scholarly journals Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

2020 ◽  
pp. 8-15
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli
Keyword(s):  
Broiler Chicken ◽  
Frozen Storage ◽  
Gallus Gallus ◽  
Gallus Domesticus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Gallus Gallus Domesticus ◽  
Significant Difference ◽  
Water Holding

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

scholarly journals Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 46-52
Author(s):  
José Igor Hleap Zapata ◽  
Luiza Romero-Quintana ◽  
Jheny Botina-Cárdenas ◽  
Carlos Andrés Martínez-Martínez ◽  
Yenifer Valenciano-Pulido ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Curcuma Longa ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Partial Replacement ◽  
Sensory Parameters ◽  
Water Holding ◽  
Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

scholarly journals Use of linseed and coconut flours in chicken patties as gluten free extenders

2021 ◽  
Vol 854 (1) ◽  
pp. 012086
Author(s):  
E Sharefiabadi ◽  
B Nacak ◽  
M Serdaroğlu
Keyword(s):  
Control Sample ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Gluten Free ◽  
Thickness Change ◽  
Color Differences ◽  
Tbars Values ◽  
Water Holding ◽  
Diameter Reduction ◽  
Chicken Patties

Abstract Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.

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