scholarly journals Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

2011 ◽  
Vol 31 (1) ◽  
pp. 9-18 ◽  
Author(s):  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Hack-Youn Kim ◽  
Hyun-Wook Kim ◽  
Mi-Ai Lee ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Nelumbo Nucifera ◽  
Refrigerated Storage ◽  
Leaf Powder ◽  
Chicken Patties

scholarly journals Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder

2014 ◽  
Vol 21 (3) ◽  
pp. 328-333 ◽  
Author(s):  
Bock-Hee Park ◽  
Mee-Young Park ◽  
Hee-Sook Cho
Keyword(s):  
Quality Characteristics ◽  
Nelumbo Nucifera ◽  
Leaf Powder

scholarly journals Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties

2015 ◽  
Vol 35 (3) ◽  
pp. 307-314 ◽  
Author(s):  
Yun-Sang Choi ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
Tae-Jeon Jeong ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Quality Characteristics ◽  
Chicken Patties

scholarly journals The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Water Retention ◽  
Quality Characteristics ◽  
Refrigerated Storage ◽  
Oxidation Processes ◽  
Turmeric Extract ◽  
Number Of Microorganisms ◽  
Colour Parameters ◽  
Sensory Evaluations

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

scholarly journals The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 635 ◽  
Author(s):  
Sasa Novakovic ◽  
Ilija Djekic ◽  
Anita Klaus ◽  
Jovana Vunduk ◽  
Vesna Djordjevic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Quality Characteristics ◽  
Control Group ◽  
Refrigerated Storage ◽  
Mesophilic Bacteria ◽  
Chilled Storage ◽  
Negative Effect ◽  
Pork Sausages ◽  
Microbiological Properties

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

scholarly journals Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Muhammad Faisal Nisar ◽  
Muhammad Sajid Arshad ◽  
Muhammad Yasin ◽  
Muhammad Kamran Khan ◽  
Muhammad Afzaal ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Quality Characteristics ◽  
Packaging Materials ◽  
Leaf Powder
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