scholarly journals Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing

2019 ◽  
Vol 22 (2) ◽  
pp. 366-374
Author(s):  
Eveline Eveline ◽  
Joko Santoso ◽  
Magnarai Huangdinata
Keyword(s):  
Moisture Content ◽  
Cyprinus Carpio ◽  
Gel Strength ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Product Diversification ◽  
Filler Concentration ◽  
Food Ingredients ◽  
Carp Cyprinus Carpio ◽  
Water Holding

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.

scholarly journals Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio L.) meat

2011 ◽  
Vol 51 (No. 12) ◽  
pp. 535-542 ◽  
Author(s):  
F. Vácha ◽  
I. Novik ◽  
J. Špička ◽  
M. Podola
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Microbial Transglutaminase ◽  
Water Holding Capacity ◽  
Processed Meat ◽  
Qualitative Properties ◽  
Fish Meat ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio ◽  
Water Holding

The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%) combined with three levels of NaCl (0, 1 and 2%), added to support the binding reaction, were examined. For the evaluation of quality changes in restructured fish meat, we used the textural property hardness and water holding capacity (WHC). The results confirmed a strong improvement of texture and water holding capacity after the addition of transglutaminase and salt, whereas the addition of 1% TG + 1% NaCl seems to be the best combination from the economic aspect. Another increase in the addition of TG and NaCl to the fish meat did not lead to further improvement of qualitative properties, as it was in the groups with 0% and 1% NaCl.  

scholarly journals Effect of feeding common carp (Cyprinus carpio (Linnaeus, 1758)) with water fern (Azolla filiculoides (Lam.)) on its fillet quality

2021 ◽  
pp. 94-111
Author(s):  
K. Namiq ◽  
◽  
Sh. S. Mahmood ◽  
N. M. Abdulrahman ◽  
B. R. Hassan ◽  
...  
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Biochemical Analysis ◽  
Water Holding Capacity ◽  
Fish Nutrition ◽  
Common Carp Cyprinus Carpio ◽  
Fish Fillets ◽  
Carp Cyprinus Carpio ◽  
Water Holding

Purpose. Qualitative study of fillets of common carp (Cyprinus carpio L.)fed with natural powder of water fern (Azollafiliculoides) and comparison with previous studies. Methodology. The proximate composition of the samples of fish fillets was done: protein content through Kjeldahl method, lipid content was determined according to AOAC (Association of Official Analytical Chemists) official method.Sensory evaluations were done by panelists. Methods for determining water holding capacity, cooking losses and biochemical analysis were standard, accepted in the world scientific community. Findings. Dissimilarities in the composition of proteins and fats were revealed. There was a significant difference in water holding capacity, cooking losses and biochemical analysis results. According to research, the powder of water fern is recommended for use in the feeding of carp, in order to improve the quality of its fillets. Originality. In recent years, a significant amount of research has focused on the use of plants or their extracts in fish nutrition, due to the presence of antioxidants in them. Water fern powder is one of the cheapest dietary supplements, which can be used in aquaculture to reduced spending on cultivation, contemporaneously improving fish health. This is due to the fact that these aquatic plants are widespread in water bodies of most warm countries and contain many important antioxidants that can positively affect the quality of fish fillets. Practical value. Based on the data obtained, a method for improving the quality of carp fillets has been developed. So, using water fern powder in its feeding, it is possible to improve the biochemical composition, increase taste, reduce losses during cooking, and also adjust the ability to retain water. Therefore, the proposed diet is also very useful for processing aquaculture products. Keywords: water fern (Azollafiliculoides), carp (Cyprinus carpio L.), fish feeding, fish fillets quality.

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 A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Materials ◽  
2019 ◽  
Vol 12 (21) ◽  
pp. 3543
Author(s):  
Weijian Ye ◽  
Bowen Yan ◽  
Jie Pang ◽  
Daming Fan ◽  
Jianlian Huang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Loss Modulus ◽  
Physical Property ◽  
Konjac Glucomannan ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
Low Frequencies ◽  
Ideal Mixing ◽  
Alkaline Conditions ◽  
Water Holding

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G’) and loss modulus (G”) shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2–20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a “viscosifying effect”. KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.

scholarly journals Studies into Fungal Decay of Wood In Ground Contact—Part 1: The Influence of Water-Holding Capacity, Moisture Content, and Temperature of Soil Substrates on Fungal Decay of Selected Timbers

Forests ◽  
2020 ◽  
Vol 11 (12) ◽  
pp. 1284
Author(s):  
Brendan Nicholas Marais ◽  
Christian Brischke ◽  
Holger Militz ◽  
Johann Hinrich Peters ◽  
Lena Reinhardt
Keyword(s):  
Moisture Content ◽  
Wood Species ◽  
General Trend ◽  
Wood Decay ◽  
European Beech ◽  
Water Holding Capacity ◽  
Inoculum Potential ◽  
Ground Contact ◽  
Fungal Decay ◽  
Water Holding

This article presents the results from two separate studies investigating the decay of wood in ground contact using adapted versions of laboratory-based terrestrial microcosm (TMC) tests according to CEN/TS 15083-2:2005. The first study (A) sought to isolate the effect of soil water-holding capacity (WHCsoil [%]) and soil moisture content (MCsoil [%WHCsoil]) on the decay of five commercially important wood species; European beech (Fagus sylvatica), English oak heartwood (Quercus robur), Norway spruce (Picea abies), Douglas-fir heartwood (Pseudotsuga menziesii), and Scots pine sapwood (Pinus sylvestris), while keeping soil temperature (Tsoil) constant. Combinations of soil mixtures with WHCsoil of 30%, 60%, and 90%, and MCsoil of 30%, 70%, and 95%WHCsoil were utilized. A general trend showed higher wood decay, measured in oven-dry mass loss (MLwood [%]), for specimens of all species incubated in soils with WHCsoil of 60% and 90% compared to 30%. Furthermore, drier soils (MCsoil of 30 and 70%WHCsoil) showed higher MLwood compared to wetter soils (95%WHCsoil). The second study (B) built on the first’s findings, and sought to isolate the effect of Tsoil and MCsoil on the decay of European beech wood, while keeping WHCsoil constant. The study used constant incubation temperature intervals (Tsoil), 5–40 °C, and alternating intervals of 10/20, 10/30, and 20/30 °C. A general trend showed drier MCsoil (60%WHCsoil), and Tsoil of 20–40 °C, delivered high wood decay (MLwood > 20%). Higher MCsoil (90%WHCsoil) and Tsoil of 5–10 °C, delivered low wood decay (MLwood < 5%). Alternating Tsoil generally delivered less MLwood compared to their mean constant Tsoil counterparts (15, 20, 25 °C). The results suggest that differences in wood species and inoculum potential (WHCsoil) between sites, as well as changes in MCsoil and Tsoil attributed to daily and seasonal weather patterns can influence in-ground wood decay rate.

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals PEMBUATAN KOMPOS DARI CAMPURAN 60% BERAT TANDAN KOSONG KELAPA SAWIT DAN 40% BERAT AZOLLA MICROPHYLLA DENGAN BANTUAN PUPUK CAIR ORGANIK AKTIF

2019 ◽  
Vol 8 (1) ◽  
pp. 6-10
Author(s):  
Andry Hammonang Sianturi ◽  
Immanuel Putra Riau Hutagaol ◽  
Bambang Trisakti ◽  
Irvan
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Optimum Condition ◽  
Organic Liquid ◽  
Water Holding Capacity ◽  
Liquid Fertilizer ◽  
Empty Fruit Bunches ◽  
Azolla Microphylla ◽  
Palm Oil Mill ◽  
Water Holding

The process of composting empty fruit bunches and Azolla microphylla by asistance active organic liquid fertilizer was an alternative in the utilization of solid waste produced from the palm oil mill. This research was to produce good quality compost from a mixture of 60%:40% weight empty fruit bunches and azolla microphylla with asistance active organic liquid fertilizer. The composting process is done by entering empty fruit bunches and Azolla microphylla on the composter and added active organic liquid fertilizer to achieve the moisture content  value of 55%-65%. During composting, the moisture content was kept on the optimum condition by adding the active organic liquid fertilizer. The parameters analyzed were temperature, moisture content, pH, water holding capacity, electrical conductivity, and C-N. The result showed that compost can be produced within ± 30 days with characteristic of pH 8.8; Moisture Content 59,92%, Water Holding Capacity 86%,  C 27.24%,  N 1.53

scholarly journals Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

2020 ◽  
Vol 27 (1) ◽  
pp. 84-96
Author(s):  
Enrique Pino−Hernández ◽  
Wanessa Almeida da Costa ◽  
Eder A Furtado Araujo ◽  
Pedro M Villa ◽  
Lúcia de F Henriques Lourenço ◽  
...  
Keyword(s):  
Computational Modelling ◽  
Microbiological Quality ◽  
Processing Parameters ◽  
Heat Transfer Process ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Significant Difference ◽  
Before And After ◽  
Sous Vide ◽  
Water Holding

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the sous vide process parameters. Before and after the sous vide process, the samples were analysed for microbiological, chemical and physical characteristics. There was no significant difference between the total experimental time of grilling and that obtained by computational modelling. Immersion in brine for 300 s in combination with grilling at 200 ℃/120 s was selected because of its water-holding capacity (%) 79.40 ± 0.31, texture (N) 1.91 ± 0.40 and value of L* 74.44 ± 0.38 in the fillets. Cooking at 60 ℃ for 568.8 s were the best sous vide parameters obtained, with highest water-holding capacity (%) 93.60, texture (N) 6.24, Δ E* 7.43, and with microbiological loads below 6 log CFU/g and 7 log MPN/g in the final product. Useful information obtained from this study highlighted the brine and grill pretreatment in combination with sous vide proved it is a potential solution for developing pirarucu products even at an industrial scale.

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