Effect of citrus fiber addition on quality attributes of fully-cooked deli-style turkey breast

Meat and Muscle Biology ◽

10.22175/mmb.12283 ◽

2021 ◽

Author(s):

McKenna J. Powell ◽

Joseph G. Sebranek ◽

Kenneth J. Prusa ◽

Rodrigo Tarté

Keyword(s):

Lipid Oxidation ◽

Sodium Tripolyphosphate ◽

Storage Period ◽

Quality Attributes ◽

Proximate Analysis ◽

Low Fat ◽

High Moisture ◽

Fully Cooked ◽

Sensory Parameters ◽

Experimental Treatments

The effects of citrus fiber on the color,texture, lipid oxidation, and sensory characteristics of fully-cookeddeli-style turkey breast during storage (3˚C) were studied. Four treatmentswere evaluated: control (CON), 0.25% citrus fiber (0.25CF), 0.50 % citrus fiber(0.50CF) and 0.105% sodium tripolyphosphate (PHO). The study was independentlyreplicated three times. Proximate analysis and pH were measured once, and color(Hunter L, a, b), lipid oxidation (TBARS), texture (TPA hardness, resilience, cohesiveness,springiness and chewiness) and sensory parameters (turkey aroma, texture, moistness,turkey flavor, off-flavor and color) were measured at regular intervalsthroughout an 84-d storage period. Aside from TPA resiliency and sensorymoistness lower in PHO, all experimental treatments resulted in product with equivalentquality attributes to the control. At the levels tested in this specific application(high moisture, low fat), the citrus fiber evaluated did not affect theproduct’s quality attributes in a measurable way.

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Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i4.14.27659 ◽

2019 ◽

Vol 7 (4.14) ◽

pp. 292

Author(s):

Mohammad Rashedi Ismail-Fitry ◽

Nur Farihah Azwa Abas

Keyword(s):

Proximate Analysis ◽

Low Fat ◽

Fat Replacer ◽

Artocarpus Heterophyllus ◽

Artocarpus Altilis ◽

Commercial Chicken ◽

Sensory Parameters ◽

Water Holding ◽

Potential Use ◽

Chicken Patties

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties. This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.

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Utilization of Conventional and High Oleic Soybean Oil Oleogels Structured with Rice Bran Wax to Replace Pork Fat in Mechanically Separated Chicken-Based Bologna Sausage

Meat and Muscle Biology ◽

10.22175/mmb.10761 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

J. S. Paulus ◽

N. C. Acevedo ◽

J. G. Sebranek ◽

K. J. Prusa ◽

J. S. Dickson ◽

...

Keyword(s):

Soybean Oil ◽

Lipid Oxidation ◽

Rice Bran ◽

Treatment Effects ◽

Emulsion Stability ◽

Storage Period ◽

Rice Bran Wax ◽

High Oleic ◽

Pork Fat ◽

Sensory Parameters

ObjectivesThe objective of this study was to assess the quality and organoleptic attributes of bologna formulated with soybean oil/rice bran wax (RBW) oleogels made with either conventional (CO) or high oleic (HO) soybean oil as pork fat replacers.Materials and MethodsSix bologna treatments were manufactured using combinations of mechanically separated chicken and a lipid source to achieve a finished product fat target of 25.5%. The lipid sources used were: (1) 90% CO:10% RBW oleogel (C90); (2) 97.5% CO:2.5% RBW oleogel (C97.5); (3) 90% HO:10% RBW oleogel (H90); (4) 97.5% HO:2.5% RBW oleogel (H97.5), (5) liquid CO (CO); and (6) pork back fat (PF; control treatment). Treatments 1–5 were designed to replace 100% of the pork fat, which was approximately 41% of total fat. Treatment effects on emulsion stability, cook/chill yields, instrumental texture (Texture Profile Analysis [TPA] and incisor puncture) and color (CIE L*a*b*), lipid oxidation (TBARS), and sensory parameters were evaluated over a storage period of 98 d at 0–1°C. The experiment was replicated three times. Statistical analysis was conducted as a mixed model using JMP Pro 13.2.0 (SAS Institute, Cary, NC).ResultsNo treatment effects were observed for fat loss in emulsion stability, but CO resulted in significantly higher (P < 0.05) water loss, suggesting a less stable batter. L* instrumental color values revealed that PF was significantly darker (P < 0.05) and CO and C97.5 were significantly lighter (P < 0.05) than all other treatments. a* values were also highest (P < 0.05) for PF and lowest (P < 0.05) for CO and C97.5. b* values were highest (P < 0.05) for PF and lowest (P < 0.05) for C97.5. This agrees with sensory color analysis, which found color intensity to be highest (P < 0.05) in PF and lowest (P < 0.05) in CO. TPA parameters (firmness, cohesiveness, springiness, resilience, chewiness) were not significantly different (P > 0.05) among treatments. No treatment effects were observed for incisor peak force values (P < 0.05). There were no treatment effects for the following sensory parameters: sensory bologna aroma, other aroma, texture, moistness and other flavor. However, bologna flavor was significantly higher (P < 0.05) for PF than for CO, H90 and C97.5, but not than for H97.5 and C90. No storage time effects were observed in sensory analysis (P > 0.05). There were significant (P < 0.05) treatment effects on lipid oxidation, with TBARS values being lowest for PF and CO; however, none exceeded 0.29 mg malondialdehyde/kg over the length of the study, indicating acceptable oxidative stability for all treatments throughout the entire storage period. Microstructure analysis showed fat globule size was larger in PF and smaller in CO than in all other treatments, which could be partly responsible for the lower emulsion stability observed.ConclusionOleogels made with either high oleic or conventional soybean oil resulted in bologna products of similar quality and organoleptic properties, indicating they are easily interchangeable for this application. Use of high oleic soybean oil, however, would result in a product with a more favorable fatty acid profile. Pork fat replacement with liquid oil, while possible, could result in more unstable raw batters, less desirable color and lower flavor intensity.

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Effect of tert-Butylhydroquinone on the quality characteristics of low fat Kalari, a hard and dry cheese

Nutrition & Food Science ◽

10.1108/nfs-04-2015-0034 ◽

2015 ◽

Vol 45 (5) ◽

pp. 783-792 ◽

Cited By ~ 1

Author(s):

Deepak Mahajan ◽

Z. F. Bhat ◽

Sunil Kumar

Keyword(s):

Storage Period ◽

Titratable Acidity ◽

Quality Parameters ◽

Quality Characteristics ◽

Plate Count ◽

Low Fat ◽

Storage Quality ◽

Content Type ◽

C Storage ◽

Sensory Parameters

Purpose – The purpose of the present study was to evaluate the effect of tert-Butylhydroquinone (TBHQ) on the quality characteristics of low-fat Kalari, a hard and dry cheese. The products treated with TBHQ were assessed for various oxidative stability and storage-quality parameters. Design/methodology/approach – Low-fat Kalari was prepared and treated with different concentrations of TBHQ (0, 200, 300 ppm) and aerobically packaged within low-density polyethylene pouches and assessed for physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions. Findings – TBHQ showed a significant (p < 0.05) effect on the lipid stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values for the entire period of storage. pH showed a significant (p < 0.05) decreasing trend, whereas titratable acidity followed a significant (p < 0.05) increasing trend with storage period in control as well as treated products. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products, as TBHQ-treated products showed comparable (p > 0.05) values for total plate count, psychrophillic count and yeast and mould count. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. Originality/value – TBHQ successfully improved the storage quality of low fat Kalari during refrigerated (4 ± 1°C) storage and may be commercially exploited as an antioxidant in Kalari and other cheese like products.

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The effects of kaolin, bentonite and zeolite dietary supplementation on broiler chickens meat quality during storage

Veterinary Science Development ◽

10.4081/vsd.2016.6156 ◽

2016 ◽

Vol 6 (1) ◽

Author(s):

Mohsen Safaei ◽

Razieh Rezaei ◽

Fatollah Boldaji ◽

Behrooz Dastar ◽

Mojtaba Taran ◽

...

Keyword(s):

Lipid Oxidation ◽

Meat Quality ◽

Broiler Chickens ◽

Control Diet ◽

Frozen Storage ◽

Storage Period ◽

Basal Diet ◽

Feed Additive ◽

Experimental Treatments ◽

Dietary Treatments

The experiment was conducted to determine the effects of broiler chickens dietary kaolin, bentonite and zeolite supplementations on broiler thigh meat water holding capacity (WHC), lipid oxidation (TBARS), pH, and meat color during frozen storage. A total of 448-dayold sexed broiler cockerels were randomly assigned into 28 experimental units. A cornsoybean meal basal diet with 0, 15 and 30 g/kg kaolin, bentonite and zeolite as feed additive were added to control and 6 dietary treatments. Chickens were slaughtered and the left thighs kept at −20°C and analyzed after 1 and 150 days of storage. Experimental treatments had no effect on meat WHC, pH and color. Freezing at −20°C for 150 days impaired meat quality and caused chicken rancidity; however, lipid oxidation measured by TBARS value was significantly lower in chickens received diets including 15 g/kg bentonite and kaolin comparing to control diet after 150 days of frozen storage (P<0.05). It was concluded that though adding silicate minerals did not significantly influence WHC, pH and color in experimental treatments, they had influenced lipid oxidation and decreased chicken meat rancidity during frozen storage period

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Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽

10.3390/molecules26061782 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1782

Author(s):

Juan Manuel Tirado-Gallegos ◽

Paul Baruk Zamudio-Flores ◽

Miguel Espino-Díaz ◽

René Salgado-Delgado ◽

Gilber Vela-Gutiérrez ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Meat Products ◽

Water Vapor Permeability ◽

Good Alternative ◽

Quality Attributes ◽

Vapor Permeability ◽

Biodegradable Films ◽

Molecular Weights ◽

Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

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Effects of hybrid, kernel maturity, and storage period on the bacterial community in high-moisture and rehydrated corn grain silages

Systematic and Applied Microbiology ◽

10.1016/j.syapm.2020.126131 ◽

2020 ◽

Vol 43 (5) ◽

pp. 126131 ◽

Cited By ~ 2

Author(s):

Paula de Almeida Carvalho-Estrada ◽

Juliana Fernandes ◽

Érica Benjamim da Silva ◽

Polyana Tizioto ◽

Solidete de Fátima Paziani ◽

...

Keyword(s):

Bacterial Community ◽

Storage Period ◽

High Moisture ◽

And Storage ◽

Corn Grain ◽

Hybrid Kernel

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Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.2.134-142 ◽

2020 ◽

Vol 8 (2) ◽

pp. 134-142

Author(s):

Salma Shafrina Aulia ◽

Budi Setiawan ◽

Tiurma Sinaga ◽

Ahmad Sulaeman

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Water Content ◽

Water Activity ◽

Critical Parameter ◽

Storage Period ◽

Life Testing ◽

Quality Of Water ◽

Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

Ciência Rural ◽

10.1590/0103-8478cr20140241 ◽

2016 ◽

Vol 46 (3) ◽

pp. 560-566 ◽

Cited By ~ 4

Author(s):

Ana Paula Daniel ◽

Lauren Fresinghelli Ferreira ◽

Bruna Klein ◽

Amanda Roggia Ruviaro ◽

Andréia Quatrin ◽

...

Keyword(s):

Essential Oil ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Frozen Storage ◽

Storage Period ◽

Oxidation Products ◽

Secondary Products ◽

Silver Catfish ◽

Rhamdia Quelen ◽

Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

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