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Article
Publication date: 2 February 2021

Adriane Pegoraro Brustolin, Roberto Verlindo, Patrícia dos Santos, Silvane Souza Roman, Jamile Zeni, Rogério Luis Cansian, Eunice Valduga and Geciane Toniazzo Backes

The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.

Abstract

Purpose

The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.

Design/methodology/approach

Two formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, aw, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.

Findings

In relation to the water activity (aw), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and aw. There is also a strong positive correlation of the cohesiveness in relation to the resilience and aw. In addition, moisture has a high positive correlation with TBARs, peroxide index, aw, L* and texture parameters (adhesiveness, cohesiveness and resilience).

Originality/value

Therefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 13 December 2019

Ellen Francine Rodrigues, Luana Paula Vendruscolo, Kimberly Bonfante, Christian Oliveira Reinehr, Eliane Colla and Luciane Maria Colla

The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability…

Abstract

Purpose

The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams.

Design/methodology/approach

The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP.

Findings

The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers.

Originality/value

The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.

Details

British Food Journal, vol. 122 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 December 2000

John A. Bower and Irene A. Baxter

An important consumer opinion of some food products relates to the perception of “home‐made quality”. This study examined consumer perception of this aspect in dairy ice…

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Abstract

An important consumer opinion of some food products relates to the perception of “home‐made quality”. This study examined consumer perception of this aspect in dairy ice cream along with product knowledge and consumption habits and influences. A questionnaire was delivered followed by tasting of commercial products and home‐made formulations. All of the participants (n = 105) consumed dairy ice cream and 62 per cent named it as their most frequent type of ice cream, with sensory quality being the most important reason influencing choice. Product knowledge was relatively high with 74 per cent of respondents claiming to know two out of three product characteristics. Consumer opinion was divided on a pre‐stated preference for “home‐made” or “commercial”, with 56 per cent being in favour of the home‐made form, which was valued because of an assumed superior taste, quality and a more intimate knowledge of ingredients. Commercial quality also required “good taste”, but its convenience value was very important. On blind tasting, the degree of liking for both forms was usually high, but correct identification (home‐made vs commercial) levels were low. Subjects with previous experience of home‐made ice cream had a more positive attitude to it, and had more success in distinguishing it from the commercial form. Generally, home‐made quality was viewed as a desirable feature of dairy ice cream.

Details

British Food Journal, vol. 102 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 16 January 2020

Laura Burgos, Nora Pece and Silvina Maldonado

The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy…

Abstract

Purpose

The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy consistency; and to determine the level of each process variable.

Design/methodology/approach

Cheeses of various ripening times were selected for the formulation through cluster analysis. The effect of the final moisture was studied using the same proportion of fresh and ripened cheeses in the formulation, and three melting temperatures were tested.

Findings

Goat cheeses ripened for 10, 20 and 40 days were chosen for the formulation of spreadable processed cheese. Final moisture content of 63.0 ± 0.1 per cent was selected (p = 0.0008). Melting temperature at 85.0 ± 0.1°C for 9.0 ± 0.5 min was suitable to homogenize the cheese mass (p = 0.001). The level of variables was validated by changing the proportions of natural goat cheeses selected. Four formulations were obtained with a consistency similar to that of the commercial reference.

Practical implications

Processed cheese is produced by blending shredded natural cheeses of different types and degrees of ripening. The use of ripening goat cheeses as a raw material in processed cheeses contributes to the added value of the local goat milk chain. Goat cheeses have an acid and slightly salty taste and medium to long persistence.

Originality/value

The results of this work can be used by processed cheese manufacturers to better understand the impact of goat cheese ripening on processed cheese quality. The industry can also use these results to introduce the product onto the market and plan their marketing campaign.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 May 1981

Corrosion of metals affects us all, whether just as a nuisance by tarnishing silverware or rusting bright parts of cars, or as a serious financial loss through corrosion…

Abstract

Corrosion of metals affects us all, whether just as a nuisance by tarnishing silverware or rusting bright parts of cars, or as a serious financial loss through corrosion of pipes, girders or cladding of buildings.

Details

Aircraft Engineering and Aerospace Technology, vol. 53 no. 5
Type: Research Article
ISSN: 0002-2667

Article
Publication date: 26 June 2018

Mojtaba Yousefi, Nasim Khorshidian and Hedayat Hosseini

The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.

Abstract

Purpose

The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.

Design/methodology/approach

Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.

Findings

Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.

Originality/value

There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.

Details

Nutrition & Food Science, vol. 48 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 September 2017

Yogesh P. Gadekar, B.D. Sharma, Ajay Kr. Shinde, Arun Kr. Das and S.K. Mendiratta

This paper aims to evaluate the effects of inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent) addition on the physico-chemical, sensory and textural…

Abstract

Purpose

This paper aims to evaluate the effects of inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent) addition on the physico-chemical, sensory and textural attributes of restructured goat meat products. Health conscious consumers are much more interested in product with added health benefit. Keeping this in mind, this study was undertaken to find out effective ingredient for low fat restructured goat meat product.

Design/methodology/approach

Formulation for restructured goat meat blocks was optimized and four different formulation containing different ingredients, namely, control, inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent), were used to find out best ingredient for healthier goat meat product and various physicochemical and sensory properties of the product were evaluated.

Findings

Results showed that addition of carrageenan improved (p < 0.01) the product yield (86.0 per cent) significantly. The proximate composition, expressible water and water activity were similar. The moisture retention percentage was significantly (p < 0.01) reduced (86.0 per cent) due to addition of inulin. Carrageenan significantly (p < 0.05) increased the lightness (42.4) and yellowness (10) values. Significantly (p < 0.05) lower shear force values were observed in inulin (0.5) and chitosan (0.4) containing samples than control (0.7 kg/1.5 cm2). Hardness values were significantly (p < 0.05) lower in restructured product containing chitosan (56.1 N/cm2) and carrageenan (59.4 N/cm2). Similarly, springiness values were significantly (p < 0.05) lower (0.7 vs 0.8 cm) in carrageenan containing product. Inulin, chitosan and carrageenan did not significantly influence the sensory attributes of restructured goat meat product. It is concluded that inulin, chitosan and carrageenan could be used to improve technological and functional attributes of the healthier restructured goat meat product.

Research limitations/implications

Future research may benefit from efforts to modify shelf life of the product by modifying packaging condition.

Originality/value

The healthier meat-based restructured goat meat product has been developed, and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect.

Details

Nutrition & Food Science, vol. 47 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 18 July 2019

Arun Kumar Verma, Vincentraju Rajkumar, M. Suman Kumar and Shiv Kumar Jayant

This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.

Abstract

Purpose

This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.

Design/methodology/approach

Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control.

Findings

The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count.

Research limitations/implications

DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability.

Originality/value

Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.

Details

Nutrition & Food Science , vol. 50 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 April 2018

Pramila Umaraw and Geeta Chauhan

This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure.

Abstract

Purpose

This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure.

Design/methodology/approach

Spent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour.

Findings

The results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest.

Research limitations/implications

Storage stability and preservation aspect can be further explored for better shelf life at ambient temperature.

Practical implications

The development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors.

Social implications

Addition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers.

Originality/value

The addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

Article
Publication date: 1 March 1951

In a debate in the House of Commons on February 2nd, the following Motion was proposed and agreed : – “That this House is of opinion that further steps should be taken by…

Abstract

In a debate in the House of Commons on February 2nd, the following Motion was proposed and agreed : – “That this House is of opinion that further steps should be taken by His Majesty’s Government to encourage cleanliness in the preparation and serving of food in retail shops and catering establishments.”

Details

British Food Journal, vol. 53 no. 3
Type: Research Article
ISSN: 0007-070X

1 – 10 of 572