scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

2021 ◽  
Vol 16 (2) ◽  
pp. 105-116
Author(s):  
Peni Patriani ◽  
Harapin Hafid
Keyword(s):  
Ph Value ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Physical Quality ◽  
Fresh Fish ◽  
Randomized Design ◽  
Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yang Jiang ◽  
Jinhua Du ◽  
Liguo Zhang
Keyword(s):  
Texture Analysis ◽  
Sensory Evaluation ◽  
Rupture Strength ◽  
Water Holding Capacity ◽  
Textural Characteristics ◽  
Sensory Acceptance ◽  
Water Holding ◽  
Rupture Distance ◽  
Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

scholarly journals Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kimia Banikarimi K Rai ◽  
Habibollah Mirzaei K Basu ◽  
Mohammad Farsi K Basu
Keyword(s):  
Storage Period ◽  
Edible Coating ◽  
Water Holding Capacity ◽  
Rosemary Extract ◽  
Control Group ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Rosmarinus Officinalis L ◽  
Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

scholarly journals The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken

1979 ◽  
Vol 41 (1) ◽  
pp. 163-173 ◽  
Author(s):  
H. W. Hulan ◽  
F. G. Proudfoot ◽  
C. G. Zarkadas
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Control Diet ◽  
Biological Response ◽  
New Approach ◽  
Protein Supplements ◽  
Fish Meat ◽  
Amino Acid Profiles

1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

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 QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

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