Effect of process variables on the functional properties of seven beef cuts

2008 ◽  
Vol 48 (7) ◽  
pp. 847
Author(s):  
M. M. Farouk ◽  
C. Podmore
Keyword(s):  
Electrical Stimulation ◽  
New Zealand ◽  
Functional Properties ◽  
Cold Storage ◽  
Emulsion Stability ◽  
Water Holding Capacity ◽  
The Other ◽  
Process Variables ◽  
Cull Cows ◽  
Water Holding

The effects of electrical stimulation, boning (hot or cold), storage (chilled or frozen) and meat cut type on the composition and functional properties of seven New Zealand export cuts (brisket, blade, bolar, inside round, knuckle, outside round and rump) from cull cows were investigated. Cut type, but not processing, affected lean composition (P < 0.001). Chilled cuts had a higher pH and water holding capacity, and a more stable colour relative to frozen cuts. The brisket, blade and rump had a higher water holding capacity compared with the other cuts. Cooked batters from chilled cuts had higher torsion stress, strain and emulsion stability compared with cooked batters from frozen cuts. Chilled bolars and outside rounds produced stronger and more cohesive gels, whereas chilled briskets produced the weakest and least cohesive gels. Cooked batter from electrically stimulated cuts had lower emulsion stability than that from unstimulated cuts. Data from the present study can be used to differentiate or group the seven cuts on the basis of their composition and functional properties in raw or cooked form for the purpose of adding value.

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

scholarly journals PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.)

2018 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Hesti Pratiwi ◽  
Ni Luh Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Emulsion Capacity ◽  
Foaming Capacity ◽  
Water Holding

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

Changes in water-holding capacity of halibut muscle during cold storage

LWT ◽  
2003 ◽  
Vol 36 (8) ◽  
pp. 771-778 ◽  
Author(s):  
Gunn Berit Olsson ◽  
Ragni Ofstad ◽  
Jørgen B. Lødemel ◽  
Ragnar L. Olsen
Keyword(s):  
Cold Storage ◽  
Water Holding Capacity ◽  
Water Holding

The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles.

1997 ◽  
Vol 75 (1) ◽  
pp. 118 ◽  
Author(s):  
M J den Hertog-Meischke ◽  
F J Smulders ◽  
J G Van Logtestijn ◽  
F van Knapen
Keyword(s):  
Electrical Stimulation ◽  
Protein Denaturation ◽  
Water Holding Capacity ◽  
Water Holding

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

2012 ◽  
Vol 18 (3) ◽  
pp. 207-217 ◽  
Author(s):  
A Fuentes ◽  
I Fernández-Segovia ◽  
JA Serra ◽  
JM Barat
Keyword(s):  
Cold Storage ◽  
Physicochemical Parameters ◽  
Sea Bass ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Modified Atmosphere ◽  
Mineral Contents ◽  
Fresh Fish ◽  
Water Holding ◽  
Sodium Replacement

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl–50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and aw values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters.

scholarly journals Effect of duck genotype on leg muscle properties

2011 ◽  
Vol 54 (6) ◽  
pp. 649-660 ◽  
Author(s):  
J. Wołoszyn ◽  
A. Okruszek ◽  
A. Orkusz ◽  
M. Wereńska ◽  
J. Książkiewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Properties ◽  
Shear Force ◽  
Nutritive Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Pekin Duck ◽  
Muscle Properties ◽  
Leg Muscles ◽  
Water Holding

Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The investigation of functional properties has covered: the determination of the colour parameters – L*, a* b*, colour difference between individual flocks, total haem pigments’ content, sensory evaluation of raw muscles’ colour intensity in 10 point scale; pH24; water holding capacity; cooking loss and shear force. Comparing the basic chemical and amino acid composition, cholesterol content and profile of fatty acids, it could be concluded that the P66 leg muscles coming from a selected breeding strain, are the most favourable from the nutritional point of view. It is evident too, that muscles from all the examined flocks have been characterized by a high nutritional value. Taking into consideration the functional properties, it was concluded that the muscles from the investigated flocks varied in colour and analysed traits. The ducks of K2 had the best functional properties. The advantages of K2 in comparison to the other ducks are: darker colour typical of waterfowl meat, lower cooking loss, higher water holding capacity and lower shear force.

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