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Article
Publication date: 10 November 2014

William Renzo Cortez-Vega, Sandriane Pizato and Carlos Prentice

The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the…

Abstract

Purpose

The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products.

Design/methodology/approach

The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized by in vitro digestibility, determination of chemical score of amino acids and apparent bioavailability.

Findings

The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per cent moisture, protein, lipids and ash, respectively. The moisture of the MSCM (surimi) was 80.45 ± 0.15 per cent, and the protein was 10.04 ± 0.21 per cent. The highest digestibility was found for the kamaboko (92.27 per cent) which was heat-treated and the lowest was for surimi (90.82 per cent). Histidine is a limiting amino acid. In this study, the surimi showed 84.69 per cent and the kamaboko presented 81.31 per cent of the minimum requirement for adults. In relation to the apparent bioavailability, there was a decrease of surimi to kamaboko of 2.52 per cent of the limiting amino acid histidine. The surimi and the kamaboko presented 76.94 and 75 per cent of the minimum requirement for adults, respectively.

Originality/value

The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach toward increasing its value and utilization, e.g. for the development of meat-based products and analogs, as alternative protein sources, the surimi and the kamaboko exhibited a high content of essential amino acids, indicating that the protein has a relatively high nutritional quality.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 1988

LOWEST After three years of research and development, St Ivel has launched a new product believed to be the lowest, low‐fat spread in the world. Appropriately called. Gold…

Abstract

LOWEST After three years of research and development, St Ivel has launched a new product believed to be the lowest, low‐fat spread in the world. Appropriately called. Gold Lowest, the new product contains just 25% fat and only 273 kcal per 100g. Butter and all margarines have 724 and the more usual low‐fat spreads have 390 kcal per 100g. The chart below shows how the fat content of Lowest compares with that in other yellow fats. The figures refer to 100g of each product.

Details

Nutrition & Food Science, vol. 88 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 8 February 2016

Parminder Singh

The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin…

Abstract

Purpose

The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.

Design/methodology/approach

Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.

Findings

Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.

Originality/value

This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.

Details

Nutrition & Food Science, vol. 46 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 13 May 2014

Muhammad Yusuf and Torbjørn Trondsen

The purpose of this paper is to evaluate the strengths and weaknesses of the current competitive position and performance of Indonesian Crab Industries (ICI). The paper…

Abstract

Purpose

The purpose of this paper is to evaluate the strengths and weaknesses of the current competitive position and performance of Indonesian Crab Industries (ICI). The paper examines whether a reorientation of the innovation strategic vision is needed to build future industrial excellence.

Design/methodology/approach

Data collected from secondary sources and interviews with processors and stakeholders in the major ICI are analyzed in a five competitive forces value chain model.

Findings

It is significant that the industry's competitive position and its performance in relation to international buyers is strongly related to good infrastructure and the uniqueness of the products and services it offers to buyers. Key factors related to this include: the sustainability of the raw material supply, the volume of production demanded, the manufacturing facilities and innovations and the consistency of quality. These all strengthen the value chain position. Threats from substitute products like surimi are, however, limiting the price level. The lack of market-oriented capacity to effectively develop unique products and strategies is a major barrier for entering new markets.

Research limitations/implications

The interview data are based on the industry managers’ experiences as suppliers of the US market. This study may be applied as an example for analyzing market performance factors in natural resource-based industrial environments.

Originality/value

The paper provides original empirical data analysis of the development and innovation strategies of the crab industries in Indonesia. It contributes to the marketing literature by linking value chain structure and industrial perception of performance drivers.

Details

Journal of Agribusiness in Developing and Emerging Economies, vol. 4 no. 1
Type: Research Article
ISSN: 2044-0839

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Article
Publication date: 1 December 1999

Elza Maria Meinert, Luiz Henrique Beirão and Evanilda Teixeira

Restructured shrimp made with three different formulations were evaluated using subjective and objective texture analysis. The three formulations showed statistical…

Abstract

Restructured shrimp made with three different formulations were evaluated using subjective and objective texture analysis. The three formulations showed statistical similarities with breaded whole shrimp in terms of gumminess and oily cover in mouth, and differed in relation to firmness, elasticity, cohesivity, adhesivity, moisture release, stickiness in mouth and overall texture impression. The objective texture evaluation showed significant differences in respect to cohesivity, adhesivity and gumminess between breaded whole shrimp and the three formulae, and in reference to hardness, between formulations.

Details

British Food Journal, vol. 101 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 24 July 2019

Hana Bin Mohd Zaini, Mohd Dona Bin Sintang, Yi Ning Dan, Noorakmar Ab Wahab, Mansoor Bin Abdul Hamid and Wolyna Pindi

The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana.

Abstract

Purpose

The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana.

Design/methodology/approach

Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana).

Findings

The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0).

Originality/value

The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

Details

British Food Journal, vol. 121 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 1 January 1991

Harry Ardisher

Harry Ardeshir describes some protein‐rich ingredients which modify thetexture and composition of certainmanufactured foods

Abstract

Harry Ardeshir describes some protein‐ rich ingredients which modify the texture and composition of certain manufactured foods

Details

Nutrition & Food Science, vol. 91 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 3 January 2017

Veronika Kyrova, Pavla Surmanova, Vladimir Ostry, Irena Rehurkova, Jiri Ruprich and Marie Jechova

Gadoid fish and hake are the species of fishes most frequently imported to the Czech Republic. The purpose of this paper, cross-country hygiene study, is to determine sea…

Abstract

Purpose

Gadoid fish and hake are the species of fishes most frequently imported to the Czech Republic. The purpose of this paper, cross-country hygiene study, is to determine sea fish fraud labelling on the Czech market and catering.

Design/methodology/approach

In total, 57 samples of commercial Gadoid fish product from different manufacturers, distributors and catering facilities were gathered. Gadidae family, hake (Merluccius spp. Raf.), saithe (Pollachius virens L.), Atlantic cod (Gadus morhua L.), Alaska pollock (Theragra chalcogramma Pall.), were detected in fish meat, fish products and fish meals by the qualitative PCR method.

Findings

In total, 47 samples were labelled as a Gadoid fish, which were confirmed in 43 cases. Six samples were labelled as a hake and were confirmed in five samples. Four samples were labelled as a fish fillets. Three samples of fish fillets were identified as a hake and one sample was detected as a mixture of Alaska pollock and Atlantic cod.

Social implications

In recent years, due to increasing interest from consumers in the sea fish meat market, accurate Identification of fish species has become more important. The mislabelling of sea fish species, whether intentional or not, was on observed on the Czech market and in catering facilities. Economic factors influence the accuracy of labelling of fish meat, which is a concern as mislabelling can threaten public health.

Originality/value

The study was concentrated on the monitoring of hygiene and quality of food products and catering facilities. This study provides greater awareness of the condition and quality of food on the market and to the extent of fraudulent practices amongst dealers and producers.

Details

British Food Journal, vol. 119 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 24 July 2009

Watchaneeporn Setthasakko

The purpose of this paper is to gain an understanding of the primary barriers to the implementation of environmental responsibility in organizations.

Abstract

Purpose

The purpose of this paper is to gain an understanding of the primary barriers to the implementation of environmental responsibility in organizations.

Design/methodology/approach

The paper employs semi‐structured interviews with key informants and site observations. Key informants include top and senior managers of three frozen seafood processing companies in Thailand.

Findings

The paper identifies three primary barriers: the lack of a system perspective on seafood sustainability, absence of top management commitment and cultural diversity.

Research limitations/implications

As an exploratory case study, findings cannot necessarily be extrapolated to broader populations. To improve generalization of the findings, future research should broaden the sample. It would also be beneficial to pursue comparative research between industries, countries and regions.

Practical implications

Implementing corporate environmental responsibility requires raising “green culture” ideology throughout an organization. A system perspective on seafood sustainability, top management commitment and proper management of cultural diversity plays a significant role in affecting organizational change towards sustainability.

Originality/value

This paper contributes to a greater understanding of the role of humans and culture in greening the seafood supply chain.

Details

International Journal of Organizational Analysis, vol. 17 no. 3
Type: Research Article
ISSN: 1934-8835

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Article
Publication date: 10 November 2014

Tanuja Singh, Vikas Pathak, Arun Verma, Rajkumar Vincentraju, Meena Goswami and Veer Singh

– The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.

Abstract

Purpose

The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos.

Design/methodology/approach

Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos.

Findings

There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments.

Research limitations/implications

The trials are needed to carry out further study to evaluate storage stability of developed momos.

Originality/value

Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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