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This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers' chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as "softness", "pleasant color", and "good appearance" positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers. [ABSTRACT FROM AUTHOR]

In this study, we studied the effect of the addition of citrus fibers on the yield and quality of sauced beef. Sauced beef added with different types of citrus fibers (CF100L80, CF400L80 and CF100H60) by tumbling at different amounts (0.5%, 1.0% and 1.5%) was prepared and evaluated for yield, moisture distribution, pH, residual citrus fiber, color, texture, distribution of citrus fiber and sensory evaluation. The results demonstrated that the incorporation of citrus fibers significantly enhanced the yield of sauced beef, with the highest values of 78.73% and 78.35% being observed in sauced beef supplemented with 1.5% CF400L80 and 0.5% CF100H60, respectively. Furthermore, it was found that the addition of citrus fibers improved the water retention capacity of sauced beef not through pH changes but rather through water adsorption of residual citrus fiber in the meat. Among the prepared samples, sauced beef with the addition of 1.5% CF400L80 and 1.0% CF100L80 had the highest residual rate of citrus fiber of 68.57% and 66.31%, respectively. The scanning electron micrograph (SEM) results showed that citrus fibers accumulated on the surface of the muscle bundles and increased the yield of sauced beef through water adsorption and swelling. Also, the addition of citrus fibers decreased the hardness, stickiness and chewiness of sauced beef (P < 0.05). The sensory evaluation results demonstrated that the incorporation of citrus fibers significantly enhanced the texture and taste attributes of sauced beef, with the highest sensory evaluation score being observed for the samples with the addition of 0.5% CF100H60. In conclusion, the addition of 0.5% CF100H60 citrus fibers was the most effective in enhancing both the yield and sensory quality parameters of sauced beef.

This study assesses the impact of dual modification [octenyl succinylation (OSA) and heat-moisture treatment (HMT)] of sweet potato starch (SPS) on the physicochemical, mechanical, and permeability properties of SPS film. The intrinsic limitations of starch films, such as sensitivity to high humidity, inferior mechanical properties, and weak barrier capabilities, have restricted their use in sausage casings. Nonetheless, the dual-modified SPS film (OSA@HMT-SPS film) demonstrated significantly reduced solubility (P < 0.05), moisture content, water vapor permeability (WVP), and O2 permeability compared to the SPS film. Furthermore, its flexibility and elasticity, indicated by its elongation at break, was notably superior. When used as sausage casings, the OSA@HMT-SPS film effectively mitigated lipid oxidation in sausages better than both the SPS film and commercial collagen casings, owing to its low O2 permeability. As a result, the OSA@HMT-SPS casing presents significant promise as a plant-based sausage casing alternative. [ABSTRACT FROM AUTHOR]

In recent years, much attention has been paid to the development of functional food products with enhanced fiber. Dietary fiber (DF) is one of the essential foods vital for human health in various aspects, and the benefits include reducing the risk of colon cancer, obesity, and cardiovascular diseases. Green banana peel (BP) (Musa balbisiana), which is rich in DF that had been powdered after solar drying and utilized in the preparation of chicken meat cutlets in different ratios at 3%, 5%, and 7%. The chicken cutlets were prepared using the standard procedure. The prepared chicken cutlets were used to study the various physicochemical properties, proximate composition, and sensory evaluation. The study revealed that there was a significant (P ≤ 0.05) change observed in the sensory score of all the treatments (T1, T2, and T3) over the control. There was no significant change in cooking time and product pH among the control and treatments, further that the sensory scores were almost same for the control and with cutlets at inclusion level of 3% BP powder (BPP). Based on the study, it is concluded that cutlet prepared with 5% inclusion level of BPP had better physico-chemical properties, namely, pH, and sensory score, fiber, fat. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lemongrass (Cymbopogon citratus) essential oil (LEO) and concentrations (1 and 1.5 %) of its nanoemulsion (LGNE) were included in beef burger formula to investigate their effect on shelf life, microbial, chemical indices, and technological properties. The product was frozen at -18±3ºC and examined at intervals (0, 48hrs, 4 weeks, then at a month interval for up to 4 months). GC analysis of LEO revealed that citric acid, verbenol, β-pinene, á-Myrcene and ethyl acetate formulate preponderance of the oil. FTIR, PDI, TEM and cytotoxicity were used for nanoemulsion characterization. The sensory attributes study disclosed that the raw oil drastically impacted the sensory criteria “colour and odour”; though samples with LGNE showed better acceptability. Samples with LEO showed the lowest TBC (P<0.05). Both LEO and LGNE showed great antibacterial effect against TCC. TYMC exhibited a numeral decrease in the count (P>0.05) except for the second month of storage (P<0.05). LGNE showed significant antioxidant efficacy nevertheless LEO samples showed higher TBARs values. TVBN was significant lower in LGNE samples especially in the last 2 months of storage. LGNE controlled the increase in samples pH compared to the control (P<0.05). WHC and cooking yield % showed improvement in the treatment’s samples. As well, diameter loss showed numeral decrease in treatments (P>0.05). In conclusion, LGNE generally improves the sensory and cooking properties of burger, over the LGO or the control samples. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers’ chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as “softness”, “pleasant color”, and “good appearance” positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers.

This study sought to optimise the amalgamation of type II and type III quality beef cuts in cold-set restructured beef, employing the cold-binding agent microbial transglutaminase. Type III quality beef cuts, include brisket, plate, and flank, which were blended in a 1:1:2 ratio, while type II quality beef cuts, encompassing round and chuck, were mixed in a 1:1 ratio. The type II cuts were cubed to dimensions of 10 × 7.5 × 5 centimeters, while the type III cuts were minced through a 13 millimeters mincer plate. Three proportion variants were examined: Control (C1, 100% type II meat), T1 (70% C1 + 30% type III meat), T2 (60% C1 + 40% type III meat), and T3 (50% C1 + 50% type III meat). The ingredients utilised included microbial transglutaminase and curing agents. The creation of cold-set beef loaves entailed sequential steps such as vacuum tumbling, vacuum packaging, equilibration and freezing. The resultant cold-set beef loaves were then sliced into 5 millimeters thick beef steaks and seasoned with a spice blend before pan-frying and subjected to sensory evaluation. Cooking yield and sensory attributes (both raw and shallow-fried) were meticulously analysed. Our findings indicated that there were no statistically significant differences (p>0.05) in cooking yield, with T3 demonstrating the highest mean (53.8 ± 3.45). Concerning sensory attributes in both raw and shallow-fried restructured beef steaks, all attributes exhibited significant differences (p< 0.05), with T3 achieving the highest scores. Thus, the restructured beef steaks (T3) incorporating 50 per cent type II quality beef and 50 per cent type III quality beef emerged as the preferred composition among the treatments. [ABSTRACT FROM AUTHOR]

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages. [ABSTRACT FROM AUTHOR]

To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G′ values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (p < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO2 was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G′ values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation. [ABSTRACT FROM AUTHOR]

This study aimed to determine the changes in the vitamin B5 content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B5 was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B5 measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B5 content (0.671 mg/ 100 g) among the samples. All cooked vegetables showed lower vitamin B5 content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B5 is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B5. The true retention of vitamin B5 in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with bread-crumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour. The chickpea flour increased the protein content of raw meatballs (P < 0.05). The cooking yield results were higher in gluten-free meatballs than in control samples (P < 0.05). Chickpea flour (Gf2) and corn flour (Gf3) were the most effective flours for reducing the diameter of meatballs (P < 0.05). The highest antioxidant activity was found in the meatballs with buckwheat flour (Gf1) (P < 0.05). The chickpea flour improved the texture of the meatball samples (P < 0.05), while corn and millet flour increased the hardness and chewiness values of the meatballs (P < 0.05). Millet flour decreased the flavour score compared to the control (P < 0.05), whereas the other gluten-free flours had no significant effect on all sensory properties of the meatballs (P > 0.05). This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours. [ABSTRACT FROM AUTHOR]

Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with unsaturated fatty acid-rich vegetable oil. Canola oil was mixed with red palm olein in order to get the benefits from both. The formulation of an emulsion gel made up of red palm olein and canola oil at 30/70 (w/w) was optimized using a response surface methodology. Soy protein isolate (SPI), mono and diglycerides of fatty acids (emulsifier E471, EMS), and inulin (INL) were selected as stabilizer and emulsifier in aqueous phase. Based on formula optimization and validation of gel emulsion ability in the comminuted meat model system, it was concluded that the addition levels of SPI, EMS, and INL required to form gel emulsions with optimal ability to produce comminuted meat products were 5.33%, 0.53% and 3.98% (w/w), respectively.

The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed that the addition of ORP from 0% to 4% significantly decreased the pH and L* value of pork batter (p < 0.05); however, it also increased the a* value and enhanced the cooking yield of pork batter from 77% to 92%. Pork batter with 1–2% ORP added had an improved texture profile and a higher storage modulus (G'), but the addition of 3–4% ORP resulted in an inferior texture of pork batter and G'. LF-NMR showed that the addition of ORP significantly increased the peak area ratio of immobile water and reduced the peak area ratio of free water (p < 0.05). ORP significantly affected protein secondary structure of pork batter. The α-helix content of pork batter with 1–2% ORP decreased and β-sheet content increased. Overall, the addition level of 1–2% ORP effectively improved the texture and water holding capacity of lower-fat emulsified sausage and provides a new reference for developing nutritional meat products. [ABSTRACT FROM AUTHOR]

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed that the addition of ORP from 0% to 4% significantly decreased the pH and L* value of pork batter (p < 0.05); however, it also increased the a* value and enhanced the cooking yield of pork batter from 77% to 92%. Pork batter with 1–2% ORP added had an improved texture profile and a higher storage modulus (G’), but the addition of 3–4% ORP resulted in an inferior texture of pork batter and G’. LF-NMR showed that the addition of ORP significantly increased the peak area ratio of immobile water and reduced the peak area ratio of free water (p < 0.05). ORP significantly affected protein secondary structure of pork batter. The α-helix content of pork batter with 1–2% ORP decreased and β-sheet content increased. Overall, the addition level of 1–2% ORP effectively improved the texture and water holding capacity of lower-fat emulsified sausage and provides a new reference for developing nutritional meat products.

Bromelain is a vegetal originating enzyme known for its effects on meat tenderization. The purpose of this study was to investigate to which extent the treatment with two sources of bromelain affects the histological properties of pork loin (myocytes integrity, proportion of connective and pure muscular tissues) as well the textural ones (shear force) and its technological parameters (drip loss and cooking yield). Forty-five slices of swine Longissimus dorsi muscles (10 mm thickness) were used as biological material, randomly assigned to a control group (CG-no bromelain hydrolytic treatment-15 slices), to B1 group (triturated pineapple, diluted with distilled water 1:1, resulting 50% aqueous extract - 15 slices kept in marinade 12 hours) and to B2 group (bromelain 1% aqueous solution prepared from commercial food additive, bromelain powder of 2000 GDU/g - 15 slices, kept in marinade 12 hours). Tissue square pieces were sampled from the center of the loins and submitted to paraffin impregnation technique, followed by a hematoxylin, eosin, methylene blue staining and studied via photonic microscopy for the histometric assessments. Cubic samples of were also cut from each slice and submitted to a shear force reading cell. Water holding capacity was then measured on the meat provided by half of the remained slice surface, using the grinding-centrifugation technique while cooking yield was calculated after samples weighing and cooking through deep frying at 250°C into sunflower oil, during 15 minutes. The results suggested that bromelain treatments affected the histological integrity of the samples, more than 17.5 % of endomysium being hydrolyzed in experimental groups, compared to control one. This resulted in apparent increase of the surface occupied by muscular tissue (+6.92% B1vs. CG and +13.18% B2 vs. CG) (P<0.05; P<0.01), versus the one occupied by the connective fibers, as observed and measured within the microscopic field. Bromelain treatments induced better tenderness, suggested by lower instrumentally measured shear force (52.13 N in CG, 48.52 N in B1 and 44.48 N in B2). However, better water holding capacity was measured in CG (WHC=16.78%) due to less tissue disintegration, compared to experimental groups B1 (WHC=14.21%) and B2 (WHC=13.47%) (P<0.05). The cooking yield was consequently better in CG (CY=74.35%), due to lower exudation than in enzymatically treated meat (B1, CY=71.82%; B2, CY=70.25%). Therefore, bromelain enzymatic treatment improves the histological and, subsequently, textural features of pork loin, while the technological properties were reduced by the enzymatic proteolysis. It still remains to investigate to which extent the textural improvement is justified by loss of technological properties and by certain taste and flavor expected alterations, due to the known bromelain bittering potential. [ABSTRACT FROM AUTHOR]

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.

Abstract Mashed pumpkin or mashed potato was used in the tilapia fish burger formulation. The proximate composition, cooking characteristics, chemical quality, color, texture and sensory properties of tilapia fish burgers were evaluated. Fish burgers formulated with different replacement levels of mashed pumpkin or mashed potato had higher moisture and carbohydrate contents and lower protein, fat, ash and energy values than control fish burger. Fish burgers formulated with mashed pumpkin or mashed potato had lower total volatile nitrogen (9.45–11.20 mg N/100 g), trimethylamine (2.24–2.59 mg N/100 g) and thiobarbituric acid (0.185–2.51 mg malonaldehyde/kg) values than control fish burger. Fat retention (167–173%) and juiciness (3.84–4.84%) were increased with replacement levels of mashed pumpkin or mashed potato. However, cooking yield had an opposite trend. Moisture retention of fish burger formulated with mashed pumpkin or mashed potato up to 15% replacement level was similar to control fish burger. Lightness (L∗) redness (a∗) and hue angle were not affected by replacer type. Yellowness (b∗) and hue angle were not affected by replacer level. Fish burger formulated with mashed pumpkin or mashed potato had higher redness (a∗) than control fish burger. Hardness was increased with replacement level of mashed pumpkin or mashed potato. Cohesiveness and springiness were not affected by replacer level and type. Mashed pumpkin or mashed potato fish burger had rating scores ranged between 7.2 (like moderately) and 8.20 (like very much) of all sensory properties. [ABSTRACT FROM AUTHOR]

Bu çalışmada farklı tahıl ve baklagil unlarının buğday, mısır, çavdar ve soya derin yağda kızartılmış piliç nuggetların kalite karakteristikleri nem miktarı, yağ miktarı, kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı, penetrometre değeri ve renk üzerine etkileri incelenmiştir. Piliç nuggetlar eşit oranda but ve göğüs eti karışımından üretilmiş, ardından 180 °C’ye ısıtılmış ayçiçek yağında 5 dakika süreyle derin yağda kızartılmıştır. Kaplama formülasyonları; piliç nuggetların kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı ve penetrometre değerlerini önemli P

Mule ducks were force-fed for 12 d to determine whether or not signs of apoptosis could occur during the development of the hepatic steatosis induced by the huge quantities of corn ingested twice daily by the birds. Presence of apoptosis in hepatocytes was assessed through the measurements of increased activities of capsase-3 +-7, -8, and -9. From d 0 of the forcefeeding period until d 8, activities of the different caspases remained at a low level. On the contrary, at d 10 and d 12, activities of all measured caspases dramatically increased, indicating that apoptosis occurred at this stage, which corresponds to the time of accumulation of large quantities of lipids in the hepatic cells. The melting level of the liver issued from forcefeeding ("foie gras") during cooking is a point of interest for processors because it could degrade the quality of this delicate dish. In this study, we used the levels of caspases activities to improve the predictability of foie gras cooking, in addition to other parameters usually used, such as its weight or lipid content. From this improvement, we suggest that part of the variability of melting during cooking of fatty livers could reside in more or less intense activity of hepatic proteases. [ABSTRACT FROM AUTHOR]

The research focused on the effect induced by two enzymatic proteolytic solutions based on bromelain on certain rheological and technological traits of beef. There were studied samples from Longissimus dorsi muscle, non-enzymatically treated (control, NET group) or treated with natural originated bromelain solution (ABE group, solution 50%, triturated pineapple and filtered liquid phase, mixed with distilled water 1:1) and with bromelain food additive (BFA group, Bromelain powder 2000 GDU/g, solution 1%). There have been run 120 analytical tests (3 experimental factors x 4 reasoning criteria x 10 repetitions). The results indicated decreased Adams consistency, compared to control group, by 72.7% (ABE) - 90.9% (BFA) and reduced shear force by 16.56% (ABE, 39.30N) - 23.31% (BFA, 36.12N), vs. NET samples (47,10N). Water holding capacity was 13.70-20.79% decreased while the cooking yield was 10.68-12.70%, consequently to the bromelain proteolysis. Although textural improvement of the meat has been noticed, assessed instrumentally through tenderness descriptors, the proteolytic treatment induced, however, loss of beef technological properties. It remains to study to what extent the usage of bromelain, as proteolysis agent, could efficiently improve meat tenderness, without affecting significantly its technological or sensorial properties, knowing that bromelain could impregnate to meat, in certain situations, a slightly bitter and astringent taste, not accepted by some consumers. [ABSTRACT FROM AUTHOR]

This study examined the effect of two different cooking methods (grilling and frying) and konjac glucomannan (KGM) addition on the cooking yield, water distribution, color, texture, oral tribology, sensory characteristics, and thiobarbituric acid (TBA) content of cubic fat substitutes (CFS). Grilled samples displayed higher yellowness and lightness values and cooking yield. Low-field nuclear magnetic resonance analysis showed that the fixed water relaxation time gradually decreased at a higher KGM level, indicating that KGM changed the distribution and migration of internal water. The relaxation time and amplitude of the grilled samples were slightly higher, indicating a slightly lower fixed water level. The textural and sensory evaluation showed that the overall sensory score of the fried cubic fat substitutes and pork backfat exceeded that of the grilled samples. A higher KGM content improved the hardness, springiness, and chewiness of the cubic fat substitutes to improve the texture and taste. The thiobarbituric acid reactive substance (TBARS) value of all the cubic fat substitutes was significantly lower than in the pork backfat, while these values were slightly higher when fried than when grilled. Scanning electron microscopy (SEM) revealed that KGM addition rendered the network structure more compact, denser, and similar to that of pork backfat. This study provided a theoretical basis for cooking cubic fat substitutes and research involving properties such as the cooking yield and water distribution after cooking. • Cooking methods changed the distribution and migration of water in fat substitute. • The color and sensory scores of fried samples were higher than those of grilled ones. • Konjac glucomannan increased the cooking yield and improved the texture and taste. • Konjac glucomannan decreased TBARS value and lipid oxidation level. • This study provided theoretical basis for cooking performance of cubic fat substitute. [ABSTRACT FROM AUTHOR]

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved (p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃. [ABSTRACT FROM AUTHOR]

The present work aimed at evaluating the Cucurbita maxima Duchesne defatted seeds flour (CDSF) as fat replacer in beef patty. Pastes obtained from CDSF containing 60 and 72 % water were prepared and used to replace fat in beef patty at 25, 50, 75 and 100 % respectively. A control patty was processed using kidney fat from beef. The proximate composition, technological yield, textural and sensorial properties of different samples were evaluated. Results showed that CDSF contains 77.76/100 g proteins based on dried matter. Protein content of patty increased with fat substitution rates (FSR) from 18.82/100 g wet matter (WM) to 23.24/100 g WM respectively for the control (P0) and the sample in which fat was substituted at 100 % with the CDSF paste with a water content of 60 % (P460). The lipid content dropped with the increase in the fat substitution rate and water content of CDSF paste from 10.70/100 to 0.28/100 g WM respectively for the sample in which fat was substituted at 25 % with the CDSF paste with a water content of 60 % (P160) and the sample in which fat was substituted at 100 % with the CDSF paste containing 72 % water (P472). Similarly, hardness dropped from 54.78 N (P0) to 37.56 N (P472) respectively. The cooking yield increased significantly ( p < 0.05) with the increase in the water content of the CDSF paste and the fat substitution rate. From the sensory analysis, patties with 75 and 100 % of FSR were the most accepted. Thus, the CDSF paste can be used in beef patty as a fat replacer to reduce the detrimental effect of animal fat consumption. [ABSTRACT FROM AUTHOR]

In this study the effect of various cereal and legume flours (wheat, corn, rye and soy) on some quality characteristics (moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color) of deep- fat fried chicken nuggets were studied. Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 °C for 5 min in sunflower oil. Batter formulations significantly (P<0.05) affected coating pick up, cooking yield, coating thickness and penetrometer values of chicken nuggets. The highest cooking yield was found in corn flour and wheat flour, respectively. The uses of rye flour significantly (P<0.05) increased the penetrometer values of chicken nuggets. There were no significant (P>0.05) differences between the moisture content of chicken nuggets. The batter formulation significantly changed the oil content of chicken nuggets. All the batter formulations had similar redness (+a*) values whereas batter containing corn flour showed the highest yellowness (+b*) value. [ABSTRACT FROM AUTHOR]

White shrimps ( Penaeus vanamei ) were treated with four amino acids (glycine, proline, arginine and lysine) at 0.5, 1.0, and 2.0 g/100 ml with NaCl (3.0 g/100 ml), and frozen in an air-blast freezer. Thawing yield, cooking yield, texture and color of the samples were determined and compared with sodium tri-polyphosphate (STPP) treated and non-treated sample (control). Shrimps treated with lysine and arginine showed reddish color after thawing. However, the treatment with arginine at 1.0 g/100 ml could increase cooking yield of shrimp from 75.02 (control) to 97.59 g/100 g fresh shrimp comparable to 101.36 g/100 g fresh shrimp with STPP treatment and obtained higher sensory acceptability. Adjusting pH of lysine and arginine to 8.7 could improve the color of the freeze-thawed shrimp and indicated thawing yield 104.71, 103.06, and cooking yield, 96.77, 96.26 g/100 g fresh shrimp comparable to those of STPP which were 104.75 and 99.87 g/100 g fresh shrimp, respectively. Microstructure of the cooked shrimps was also examined. The results indicated high potential use of the natural products, lysine and arginine, as phosphate alternatives to improve the quality of frozen white shrimps in seafood industry. [ABSTRACT FROM AUTHOR]

Three different commercial citrus fibers (CF100L80, CF400L80 and CF100H60) were added to spiced beef, and the effects of different infusion rates (40%–70%) and addition amounts (0.3%–1.0%) on the cooking yield of spiced beef were investigated. The results showed that at the 70% injection rate, the highest yield (85.14%) could be obtained by adding 0.6% CF100H60. Scanning electron microscopy (SEM) and confocal laser electron microscopy (LSCM) showed that soluble fiber (SDF) infiltrated the beef fiber with the brine, while insoluble fiber (IDF) piled up in the space between muscle bundles. The apparent viscosity and water-swelling capacity (WSC) of CF100H60 were significantly higher (P < 0.05) than those of CF100L80 and CF400L80, and the retention rate of CF100H60 in the spiced beef after cooking was approximately 1.5 and 1.1-fold higher than that of CF400L80 and CF100L80, respectively. In addition, due to the difference in chemical composition, CF100H60 has the highest water-holding capacity (WHC), so the highest yield could be obtained by adding this citrus fiber. In general, it is feasible to increase the yield of spiced beef by adding citrus fiber. The application effect depends on the chemical composition and physicochemical properties, which should be the focus of attention for the development of citrus-fiber water-retaining agent products. • Citrus fiber could effectively improve the cooking yield of spiced beef. • Citrus fibers could distribute in all parts of beef. • Citrus fiber with higher apparent viscosity and water-swelling capacity could be retained more in spiced beef. • The residual amount of citrus fiber in spiced beef affects the yield. [ABSTRACT FROM AUTHOR]

Purpose – The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing. Design/methodology/approach – Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature. Findings – Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages. Practical implications – Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level. Originality/value – The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the impact of two convection-microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product ( gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80) and roasting with ΔT program (Δ80 and Δ40). The product processed by the M100 method was characterised by high shear force ( WBSF) and high compression force ( TPA). The reduction of microwave intensity to 30% (roasting M30) could improve the tenderness of final product. In addition, microwave heating at the intensity of 30% shortened the roasting time, and the produced sample exhibited comparable process loss and heat shrinkage extent compared to those treated by the high-temperature conventional roasting method (P180). The study indicated that combining of convection and low-intensity microwave heating could be successfully used in catering business for beef roasting due to the shorter cooking time, reduced cooking loss and higher tenderness of meat. [ABSTRACT FROM AUTHOR]

Structural changes, L⁎-value, cooking yield changes and textural properties of pork frankfurters containing 1% or 2% salt, produced by the two methods were studied by Raman spectroscopy and texture profile analysis. Increasing salt content from 1% to 2% increased the L⁎-value, cooking yield and hardness, and decreased (p<0.05) the C-H stretching and CH2 and CH3 bending vibrations, but did not affect the changes of secondary structures, tryptophan or tyrosine residues. Compared with the chopping, the beating increased L⁎-value, cooking yield and hardness of the frankfurters in both salt concentrations. It also resulted in an increase in β-sheets, accompanied by a significant (p<0.05) decrease in a-helix content, a greater exposure of tyrosine residues to the polar environment and a decrease in the CH stretching and CH2 and CH3 bending vibrations. The results showed that the beating process enabled lowering of the salt content while improving the L⁎-value, cooking yield and hardness of the frankfurters. [ABSTRACT FROM AUTHOR]

The effects of different alkali treatment of soyabeans on carcass traits, intestinal morphology and cooking yield of broilers was evaluated using 240 Anak broilers day-old chicks that were allocated into four (4) treatments of three (3) replicates as thus: Soaking in water (H2O)- T1, sodium carbonate(Na2CO2) -T2, potash (K2CO3) -T3 and sodium hydroxide (NaOH) -T4 based groups. Five birds were selected from each group and fasted for 8 h prior to carcass evaluation. Plucked weight percentage did not vary significantly (P>0.05) among processed broilers, but significant (P<0.05) differences were recorded in the eviscerated weights. Neck, breast and primal cut-up parts varied significantly (P<0.05). No significant (P>0.05) differences were observed in the values for head, wing and shank. Intestinal weight and organs like lungs, liver, gizzard, heart, kidney spleen and abdominal fat deposition significantly (P<0.05) varied. Cooking yield was significantly (P<0.05) reduced in 1% NaOH. The best percentages for the fleshy primal cuts parts and the meat/bone ratio were 9.20% of breast in 1% Potash; 5.20% of thighs and 4.93% of drumstick all recorded in 1% Potash group and so also 4.35 ratio of meat to bone was recorded in 1% K2CO3. Alkaline treatment of soyabeans with 1% K2CO3 is recommended for improved carcass yield in broilers. [ABSTRACT FROM AUTHOR]

The effect of tumbling time (0-9 hours), injection rate (20-50%) and kcarrageenan addition (0.25 - 0.5%) on quality characteristics of cooked pork Biceps femoris muscle have been studied. Properties of injected and tumbled meat samples were determined by measuring processing characteristics (tumbling yield, cooking yield and expressible moisture), color (L*, a*, b*, Hue angle and Chroma) and texture (firmness, toughness, adhesiveness, work of adhesion and fracturability). Increasing tumbling time up to 9 h led to better hydration properties and increased the cooking yield for all samples, both with 0.25% and 0.5% of k-carrageenan addition. It also decreased the firmness and toughness of the evaluated samples. Biceps femoris samples containing a higher level of k-carrageenan were tenderer than those containing less polysaccharide. Neither injection rate nor tumbling time affected the color components of the analyzed samples. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyse the impact of heat treatment methods (frying - FR, grilling - GR, roasting - RO 180°C, roasting - RO ΔT) on certain physical properties and the cooking yield of selected muscles of cattle. Used were samples of five muscles from 40 beef carcasses: m. longissimus lumborum (LL), m. semimembranosus (SEM), m. semitendinosus (SET), m. psoas major (PSM) and m. triceps brachii (TRI). Instrumental texture parameter measurements were performed using universal testing machine (Instron 5965) equipped with Warner-Bratzler attachment. Instrumental measurement of colour components was performed using Minolta CR-400 chromameter in the L*a*b* system. Cooking yield of the applied thermal processes was determined by weighting method and by thermal shrinkage measurement using computer image analysis. The greatest tenderness characterized the GR samples, especially of PSM, LL, and TRI muscle. Products roasted with the use of ΔT program occurred significantly (P≤0.001) darker and less red, particularly the LL, SET and TRI muscles. Long-lasting roasting (RO ΔT) resulted in cooking yields comparable (P≥0.05) to RO 180°C and GR. The meat cooking shrinkage (MCSL, MCSd, MCSSA) strongly correlated (r>0.6) with processing losses, with the exception of grilled samples. [ABSTRACT FROM AUTHOR]

Abstract: The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color. [Copyright &y& Elsevier]