179 research outputs found
Effect of mechanical work on the meat used for making reformed meat products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
No full textTumbling, a process commonly used during production of reformed meat, applies mechanical work against the meat pieces to break down the meat structure, enhance brine absorption and extract solubilized myosin to the meat surface. The myosin acts as glue to bind meat pieces together when heated. The work done in the tumbler is currently unquantifiable and its relationships with total protein and myosin extraction and binding strength (Tensile Adhesive Strength, TAS) of two meat pieces are unknown.
Much of this project was allocated to developing and evaluating an instrument called the Impact and Friction Mechanical Robot (IFMR), which is able to repeatedly apply a desired impact and to vary the rate of repeated impacts and the time gap between each impact. The degree of sample compression could also be varied. The work done as a consequence of the hitting process can be calculated for each individual hit and summed to give the total work impacted on the meat.
Four groups of 20 mm3 meat cubes were prepared for the hitting treatments. One group was used as the control while the other three were pre-soaked in 0.396, 0.713 or 1.146 mol/L of brine consisting of NaCl and salts of phosphate. The meat cubes were hit so maximum impact force was 10 N with an average 0.665 s between each hit for 0, 400, 800, 1200, 1600 or 2000 hits. The exudate on the hit meat surface was scraped off and examined for total protein and myosin.
The total protein extracted was not influenced by the work (p=0.764) applied on meat cubes pre-soaked in different concentrations of brine (p=0.123). Myosin extracted increased with total work done (p=0.006) on the meat and concentration of brine (p<0.001) used for soaking.
Two meat cubes were attached together at the hit surfaces, cooked at 70 °C with a 250 g weight applied, and tested for tensile adhesive strength (TAS). The TAS between meat pieces increased with increased total work (p=0.0001) done on the meat and increased brine concentration (p<0.001) for pre-soaking. The TAS also increased as myosin concentration increased (p=0.001). A good TAS of the meat pieces could be achieved by adequately solubilising the myosin using brine and applying sufficient total work to the meat pieces
A Traceability System for Sulfonamide Residues in Chicken Meat-Balls
No full textStudies on the effect of different temperature and time for boiling and deep-frying, and power and time for micro-waving on sulfonamides (SAs) residues i.e. sulfadiazine (SDZ), sulfamethazine (SMZ), sulfamethoxazole (SMX), and sulfaquinoxaline (SQX) in chicken meat-balls were carried out. The purpose was to use the data collected to develop a traceability system model for SAs residues. Blank chicken meat was fortified with the mixed SAs standard and chicken meat-balls were produced. The cooking methods were conducted consecutively from boiling, deep-frying and micro-waving.
Several methods were evaluated for the analysis of the SAs residues in the chicken meat-balls, which resulted in acceptable range of recoveries, from 82.0 to 98.9 % and RSDs from 0.7 to 7.6 %. The chromatogram of both the raw chicken meat and the chicken meat-balls showed no interfering peaks from other compounds present in the SAs analysis.
Boiling of chicken meat-balls showed that temperature needs to be at 100 °C to obtain significant reduction (p<0.05) compared to 80 and 90 °C. A significant reduction (p<0.05) was observed at boiling for 6 min. In deep-frying study, significant reduction (p<0.05) of SAs concentrations was observed against the control for temperature factor. Significant reductions (p<0.05) of SAs concentrations among all the treatments and against the control were observed for the time factor. In micro-waving, the power and time factor showed various effects on reducing SAs residues in chicken meat-balls. Pearson correlation coefficient showed that time had greater effect compared to temperature on the reduction of SAs concentration upon boiling and deep-frying. Power had greater effect on micro-waving process compared to time. The SAs concentration was reduced at the same time the internal temperature increased during boiling and deep-frying. There were negative correlations for deep-frying and micro-waving between the SAs concentration and weight changes parameters. Analyses on the Reducing Half Life (RHL) showed that microwaving processes had the shortest RHL of SAs followed by deep-frying and boiling processes. The RHL for the three cooking methods were from 0.9 to 83.9 min. The traceability system model was developed by using the Visual Basic 6.0 software with the percentage of reduction and linear regression were applied as the main method for detection of SAs residues. The first detection method for the traceability system model was based on the actual percentage reductions data of SAs residues. The percentage of reductions for every SAs at different cooking method were recorded earlier from the chemical analysis and calculated to be keyed in into the system. The second detection method to track and trace the SAs residue was by using the linear regressions developed from the result of effect of cooking methods. The equations of the linear regressions were determined from the data collected and inserted into the traceability system to be used for prediction of the SAs amount. The traceability system can be used to monitor the MRLs of the SAs before and after the processing, which will make the screening and monitoring work easier for the regulatory agencies, industry workers and consumers. The system could be used to gain the confidence on the safety of the chicken meat-balls from SAs residue and also could be applied for other type of veterinary drugs and pesticides residues
Proizvodnja hidrolizata proteina hidrolizom bromelaina iz stabljike gljiva, kao mogućeg dodatka za aromatiziranje pileće juhe
No full textThe pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashimeji and enoki mushrooms using stem bromelain hydrolysis at 0.5 % (m/m) enzyme/substrate ratio at pH=6.5 and 40 °C for 20 h. The produced liquid mushroom protein hydrolysate yielded 0.77–0.92 % crude protein (p>0.05). Bunashimeji mushroom protein hydrolysate was the lightest in colour, while shiitake mushroom protein hydrolysate was the darkest (p0.05), with the highest yield of bunashimeji and the lowest of shiitake mushroom protein hydrolysate (pJestive su gljive, zbog njihovog ugodnog okusa koji se pripisuje visokom udjelu proteina, privlačna sirovina za proizvodnju hidrolizata proteina. U ovom su radu hidrolizom bromelaina iz stabljike u omjeru enzima i supstrata od 0,5 % (m/m) pri pH=6,5 i 40 °C tijekom 20 h dobiveni hidrolizati proteina sljedećih gljiva: shiitake, bukovače, bunashimeji i enoki. Dobiveni je tekući hidrolizat proteina gljiva sadržavao 0,77-0,92 % sirovih proteina (p>0,05). Hidrolizat proteina gljive bunashimeji bio je najsvjetliji, a onaj gljive shiitake najtamniji (p0,05), pri čemu je najviše hidrolizata proizvedeno iz gljive bunashimeji, a najmanje iz gljive shiitake (
Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes
No full textThis study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control); 50% CB + 50% CY (CY50); 50% CB + 50% AR (AR50); 50% CB + 25% CY + 25% AR (CY25+AR25); 100% CY (CY100); and 100% AR (AR100) were formulated. The emulsion stability, water holding capacity, pH, cooking loss, proximate composition, colour, texture, gel strength, and rheological and microstructural characteristics of different formulations were analysed. The emulsion with 50% arrowroot (AR50) was more stable with lower total fluid released (1.99%), lower fat (2.66%), high protein (8.82%) and fibre (0.62%) contents, and similar moisture (66.17%) content to the control 100% chicken. It had an acceptable texture profile (hardness, 7.38 kg), with a similar colour profile (L*, 70.22; a*, 3.47 b*, 17.41) and a similar appearance to the cooked control image. Furthermore, the rheological and microstructural properties of AR50 were comparable to the control. In conclusion, 50% arrowroot was the best chicken meat substitute and has the potential to be developed into plant-based meat products
Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
No full textThis work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer
Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute
No full textIncorporating plant-based ingredients as meat substitutes can be a strategy to reformulate healthier and more environmentally sustainable meat products. However, meat species variations could lead to different physicochemical and sensory characteristics of the final products. This study aimed to evaluate the physicochemical, sensory, and microstructural properties of patties made from different meat species [chicken (CB), beef (BEB), mutton (MB), and buffalo (BFB)] and substituted with 50% black-eyed peas compared to 100% black-eyed peas (BEP) as the control. An array of physicochemical properties was evaluated, encompassing cooking yield, shrinkage, water holding capacity (WHC), pH, proximate composition, texture, gel strength, and colour. Furthermore, scanning electron microscopy and sensory evaluation were employed to elucidate the microstructural modifications and sensory attributes of the samples. The results reveal significant differences in proximate composition, WHC, and textural properties across the meat species. CB exhibited a higher lightness, cooking yield and softer texture than other samples, which displayed better water retention. Whereas BEB and BFP were harder and chewier. The BEB resulted in lower gel strength and less intact structure, as evidenced by microstructure images and texture profile analysis (TPA) results. No significant difference in sensory traits exists between different meat species. Despite the overall acceptability of BEB being the highest, the MB was the lowest. The composition, texture, and sensory features of chicken and beef with the incorporation of BEP make them viable candidates for use in the development of healthy patties
Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain
No full textThis study was conducted to analyze the effect of Averrhoa bilimbi (belimbing buluh) marinades versus other meat tenderizers on the physicochemical properties of buffalo meat. The buffalo meat chunks were marinated with 40% Averrhoa bilimbi, 40% Citrus limon, 40% Actinidia chinensis, 5% commercial bromelain meat tenderizer (positive control) and distilled water (negative control) for 24 hours at 4°C. The treated samples were cooked at 100°C for 20 minutes. Both raw and cooked samples were subjected to physicochemical analyses. There was significantly lower pH (p<0.05) for raw and cooked meat chunks observed in all treated samples compared to control. Citrus limon and Averrhoa bilimbi showed the lowest pH at 5.04±0.06 and 5.06±0.03, respectively, indicated that the meat chunks were well tenderized. Citrus limon-treated sample recorded the highest (p<0.05) expressible water compared to others. The moisture content of cooked sample and the cooking yield increased significantly (p<0.05) in all treated samples compared to control. The hardness from TPA decreased significantly (p<0.05) for all treated samples compared to control. It can be suggested that Averrhoa bilimbi has the potential to be used as meat tenderizer with the ability to retain the moisture content as compared to other well-known and commercial meat tenderizers
Potential effect of Averrhoa bilimbi (belimbing buluh) marinades on tenderizing the buffalo meat compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and commercial bromelain
No full textThis study was conducted to analyze the effect of Averrhoa bilimbi (belimbing buluh) marinades versus other meat tenderizers on the physicochemical properties of buffalo meat. The buffalo meat chunks were marinated with 40% Averrhoa bilimbi, 40% Citrus limon, 40% Actinidia chinensis, 5% commercial bromelain meat tenderizer (positive control) and distilled water (negative control) for 24 hours at 4°C. The treated samples were cooked at 100°C for 20 minutes. Both raw and cooked samples were subjected to physicochemical analyses. There was significantly lower pH (p<0.05) for raw and cooked meat chunks observed in all treated samples compared to control. Citrus limon and Averrhoa bilimbi showed the lowest pH at 5.04±0.06 and 5.06±0.03, respectively, indicated that the meat chunks were well tenderized. Citrus limon-treated sample recorded the highest (p<0.05) expressible water compared to others. The moisture content of cooked sample and the cooking yield increased significantly (p<0.05) in all treated samples compared to control. The hardness from TPA decreased significantly (p<0.05) for all treated samples compared to control. It can be suggested that Averrhoa bilimbi has the potential to be used as meat tenderizer with the ability to retain the moisture content as compared to other well-known and commercial meat tenderizers
Quality Evaluation of Buffalo Meatballs Produced at Different Comminution Process Temperatures
No full textBuffalo meatballs were formulated and the effects of different comminution temperatures on the quality (cooking yield, water holding capacity (WHC), protein, texture, colour, and sensory) were evaluated. During the mixing of ingredients, the comminution temperature was adjusted using different types of water which were ice (0°C), ice water (4°C), cold water (10°C), room temperature water (22°C), and warm water (32°C). Following comminution for 3 minutes, the temperatures of the batters were recorded at 14, 25, 25, 29, and 27°C, respectively. The comminution took a total of 15 minutes had produced batters with similar final temperatures (ranging from 36 to 38°C), except ice temperature mixing (28°C). Cold water meatballs produced the highest cooking yield but significantly the lowest (P0.05). All meatball samples had nearly similar soluble protein concentrations (0.97 to 1.06 ug/ml) but ice water meatballs had the highest (P0.05). In conclusion, comminuted buffalo meatballs can be produced using either ice, ice water, cold water, room temperature water, or warm water without affecting their quality. However, ice is suggested for safety purposes against microbial growth during processing
Synergistic effect of a VCO-ethanol solvent mixture and ultrasound-assisted extraction in enhancing xanthone extraction from mangosteen pericarp
No full textXanthone, a bioactive compound from mangosteen pericarp (MP), is increasingly valued for its applications in functional foods, cosmetics, and pharmaceuticals due to its diverse medicinal properties. However, optimizing extraction methods, particularly solvent selection and technique, remains a challenge. This study introduces an innovative binary solvent mixture of virgin coconut oil (VCO) and ethanol, combined with ultrasound-assisted extraction (UAE), to significantly enhance xanthone yield. Solubility studies of xanthone in ethanol-VCO mixtures were conducted at four temperatures (303.15–323.15 K) across eleven volume ratios (0:1–1:0). The results demonstrated that the mixed-solvent achieved superior xanthone solubility compared to pure ethanol or VCO, with the maximum solubility (0.0329 g/g) observed at a VCO mass fraction of 0.63 at 323.15 K. The Jouyban- Acree model was modified and successfully correlated the solubility data, achieving an R2 value of 0.999. Applying this optimized solvent mixture in UAE, xanthone concentration increased by up to 12 % compared to VCO alone with α-mangostin reaching 83.167 mg/g MP, with a linear relationship observed between ultrasound intensity, extraction time, and xanthone yield. The kinetics of UAE were effectively modeled using Peleg’s model, the pseudo-second-order kinetic model type 2, and the Response Surface Method. This mixed solvent method offers a more efficient and sustainable alternative to single-solvent, representing a significant advancement in xanthone extraction technology. The plant oil-based binary solvent developed in this study introduces a novel option for researchers working on the extraction of green plant compounds. Furthermore, it holds promising applications across various chemical engineering industries
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