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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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).

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).

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.

Co-creation and co-invention are two diverse spheres in modern-day supply chains. Despite literature suggesting the existence of similar coherence between these concepts, the availability of published theory favoring these ideal lacks justification. This research aims to investigate the correlation and convergence of these well-known concepts to support a combined impact on research.

Comprehensive review of published literature using mathematical and statistical tools to measure inherent interrelationships and publication impacts in literature handling co-creation and co-invention.

An exploratory quantitative and qualitative analysis reveals the conundrums existing in distribution, keyword and adoption of research in the global and scientific community. The research favors a positive correlation existing between concepts such as co-ordination, collaboration, open-innovation, value creation with supply chain management and its development with rising importance of big data and block-chain technologies. Analysis reveals knowledge development with increased user-based interaction, better utilization of resources and enhanced productivity to support the mutual adaptation of co-creation and co-invention.

Outcomes will be a beacon for researchers to develop models and frameworks. Results derived will aid in improving customer participation, enhance decision making in product development, augment value creation and knowledge and resource sharing leading toward innovation.

Results will provide a detailed outline of the development and implementation of concepts in both developed and developing countries. Outcomes will also serve as a framework for marketing heads, graphic designers, website designers, supplier management and customer management in the service industry, production supervisors and customer management personnel in manufacturing industries.

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

The aim of this study is to determine the effect of the application of the lean methodoloy in the pathology laboratory and to evaluate the results on the turnaround time.

This study was a prospective intervention study formed of the three stages of pre-intervention, determination of problem areas and the application of lean techniques and quality improvement. The study was conducted between February 2019 and August 2020. In the first stage, research was made through interviews, observations, questionnaires and seminars; in the second stage, observations, brain-storming, process flowcharts and fishbone diagram were used; and in the third stage, Kaizen, A3 method and spaghetti diagram were applied.

Following the application of lean techniques, turnaround time in the pathology laboratory was decreased, and the changes made in the working methods and placement of the units in the laboratory were found to have prevented unnecessary steps. The lean method was also determined to have had positive effects on the workplace satisfaction of the laboratory employees and of the physicians working with the laboratory.

The results showed that applying lean techniques could reduce waste and increase participation in processes. This article demonstrates its originality and relevance by proving that the lean techniques can be applied in the hospital laboratory. Actions to improve turnaround time are also crucial for the efficient use of resources.

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.

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.

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.

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.

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.