Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.

Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin

This study was carried out to assess the effects of eggshell calcium powder (ESCP) and/or low methoxyl pectin (LMP) as phosphate replacers on the quality parameters of restructured turkey steaks. ESCP, 0.25% or 0.50%, was added to formulation alone or in combination with 0.25% LMP in powder and gel forms. The pH increased with the addition of ESCP. Soluble protein content, water holding capacity, and cooking yield were higher in steaks formulated with ESCP+LMP gel compared to control steaks containing phosphate. Hardness of steaks was decreased by the addition of ESCP and pectin. Pectin in powder form negatively affected the preference of panelists. Oxidation in phosphate-free steaks was more pronounced than in other treatments. The results showed that the binding properties of phosphate could be achieved by using ESCP or ESCP+LMP gel.

Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

This study was carried out to investigate the effects of chia (Salvia hispanica L.) mucilage (CM) as a fat replacer in grilled or pan-fried beef patties. For this purpose, beef fat was replaced by CM at levels of 0, 25, 50, and 75%. The use of CM and cooking method affected cooking-related parameters. Cooking yield was lower in pan-fried patties, while the addition CM increased the cooking yields. Moisture retention, shrinkage, changes in diameter, and thickness of grilled patties were improved compared to the pan-fried samples. The addition of CM increased moisture retention, while shrinkage values decreased. Results of our investigation revealed that CM retarded oxidative changes in pan-fried patties. Textural parameters and sensory properties of samples were not negatively affected by the addition of CM.

Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs

Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest moisture content (p<0.05) (71.78%), low fat (3.56%) (p<0.05), and overall sensory acceptance. Meatballs with young MYD had low fat content (3.50%) (p<0.05), high WHC (52.11) (p<0.05), high redness (6.09) (p<0.05) with a high score of the colour (7.13) taste (7.17), texture (7.30) and overall acceptability (7.03) for the sensory properties. Since both young Pandan and young MYD managed to reduce the fat content in the meatballs as compared to the control sample and other treatments while maintaining the quality characteristics of the meatballs, both can be concluded to have potential as the fat replacers in the production of reduced-fat meatballs.

Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

Comparison of conventional frying and microwave frying of beef patty: effect on oil absorption, texture, physical and chemical properties

A comparative study was performed to evaluate the effect of conventional and microwave frying on the quality attributes (moisture, fat, textural properties, colour, and cooking yield) of the beef patty. Experiments were conducted by cooking the beef patties using conventional and microwave frying in two different types of oil (palm oil and corn oil). Two microwave power levels were used (50% and 70%). Microwave frying beef patty showed a significant difference in terms of moisture content, hardness, lightness (L*) and also cooking yield compared to conventional frying. The oil absorption can be reduced when the beef patty was cooked using a microwave. Beef patty fried with the highest microwave power level (70%) by using corn oil has the least oil absorption (18.44±1.04%). The theory of higher moisture loss higher oil uptake does not correspond in this experiment since low-fat content were observed as the moisture decreased for all the beef patties fried using a microwave. Analysis of the hardness of beef patty showed that microwave frying beef patty (corn oil) at a power level of 50% (MF 50%) has the hardest texture (35.48±2.10 kg). Microwave frying beef patty has a lower cooking yield (56.05±2.23 to 71.30±0.89%) compared to conventional frying (86.12±0.45 to 88.60±0.04%). It is also found that there was no significant effect of type of cooking oil on the quality attributes of fried beef patties while different frying techniques were observed to affect the quality of patty

Optimization of salt reduction and eggplant powder for chicken nugget formulation with white button mushroom as a meat extender

Chicken nugget extended with white button mushroom was developed by reducing the salt content and enhancing the quality with eggplant powder. A total of two independent variables, including salt reduction (0−40%) and eggplant powder (0−5%), were studied using response surface methodology. Physical properties on cooking yield, shrinkage, firmness, and color (L*, a*, b*) values, while sensory analyses on color, flavor, texture, and overall acceptability were evaluated. The results showed that the two variables had significant linear, quadratic, and interaction effects on the nugget characteristics. The eggplant powder had a greater impact on L*, a*, b* color values. The cooking yield increased at a low salt reduction (<20%) but decreased at a high reduction. All physical parameters deteriorated when lowering the salt content. Incorporating a proper level of eggplant powder improved the physical properties of modified nuggets. Sensorial characteristics were deleterious to high salt reduction and eggplant powder. The lower levels of salt reduction and eggplant powder is suitable for producing the chicken/white button mushroom nugget formulation

The incorporation of Moringa oleifera leaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability

Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.

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

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.