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1 – 10 of 94
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: 14 September 2015

Akhilesh Kumar Verma, Vikas Pathak, Pramila Umaraw and Veer Pal Singh

The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient…

Abstract

Purpose

The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature.

Design/methodology/approach

Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days.

Findings

Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study.

Research limitations/implications

Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles.

Originality/value

Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 April 2020

Ahmet Korkmaz and Fatih Oz

Heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this…

Abstract

Purpose

Heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.

Design/methodology/approach

Meatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.

Findings

The use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.

Originality/value

Many research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.

Details

British Food Journal, vol. 122 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 23 December 2020

Khaled M. M. Koriem and Mahmoud S.S. Arbid

This paper aims to evaluate hematological parameters, blood glutathione (GSH), serum glucose-6-phosphate dehydrogenase (G6-PD) and liver function in favism animals' models…

Abstract

Purpose

This paper aims to evaluate hematological parameters, blood glutathione (GSH), serum glucose-6-phosphate dehydrogenase (G6-PD) and liver function in favism animals' models after oral intake with a mixture of pickled olives and Vicia faba (V. faba) seeds.

Design/methodology/approach

Favism is a life-threatening hemolytic crisis. It results from the ingestion of V. faba by the individuals. The hemoglobin (Hb), hematocrit (Hct), red blood cells (RBCs), white blood cells (WBCs), serum glucose, blood GSH, serum G6-PD, serum thiobarbaturic acid reactive substances (TBARS), liver protein and liver function were evaluated after oral administration with a mixture of pickled olives with V. faba seeds in favism animals' models.

Findings

The favism-, vicine- and convicine-treated animals showed a significant decrease (p < 0.01) in Hb (6.42, 7.23 and 5.96 g/dl), Hct (25.4, 26.4 and 25.1%), RBCs (2.56, 2.45 and 2.60 106 cells/mm3, WBCs (4.35, 4.25 and 4.30 103 cells/mm3), serum glucose (95.8, 97.1 and 96.5 mg/dl), blood GSH (24.7, 26.6 and 23.8 mg/dl), serum G6-PD (15.8, 15.9 and 15.7 U/L), serum aspartate aminotransferase (6.35, 6.59 and 5.97 U/L), alanine aminotransferase (4.49, 4.61 and 4.50 U/L), total protein (6.54, 6.59 and 6.40 g/dl), albumin (3.84, 3.91 and 3.75 g/dl), globulin (2.70, 2.48 and 2.65 g/dl) and liver protein (3.37, 3.10 and 3.42 g/g tissue) but a significant increase (p < 0.01) in serum TBARS (38.7, 38.9 and 39.4 nmol/dl), alkaline phosphatase (275, 271 and 281 U/L) and total bilirubin (0.93, 0.89 and 0.91 mg/dl) compared to Hb (16.3 g/dl), Hct (45.3%), RBCs (5.80 106 cells/mm3), WBCs (9.45 103 cells/mm3), serum glucose (96.5 mg/dl), blood GSH (39.7 mg/dl), serum G6-PD (36.1 U/L), serum TBARS (18.0 nmol/dl), serum aspartate aminotransferase (19.8 U/L), alanine aminotransferase (9.23 U/L), alkaline phosphatase (214 U/L), total bilirubin (0.57 mg/dl), total protein (8.76 g/dl), albumin (4.85 g/dl), globulin (3.91 g/dl) and liver protein (6.28 g/g tissue) in control group. The oral administration with pickled olives + V. faba, pickled olives + vicine and pickled olives + convicine into favism animals' models, vicine-treated animals and convicine-treated animals, respectively pushed all the above-mentioned parameters to near the control levels.

Originality/value

V. faba contains vicine and convicine glycosides. Vicine and convicine glycosides in V. faba are hydrolyzed by intestinal microflora to aglycones divicine and isouramil, respectively. Divicine and isouramil are highly reactive compounds generating free radicals where divicine and isouramil are the main factors of favism. The ß-glucosidase in pickled olives converts both vicine and convicine glycosides into aglycones divicine and isouramil, respectively, in aerobic condition outside the human body (in inactive forms) and prevent these glycosides to cause favism.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 14 March 2016

Budhi Setiawan, Sandeep Kumar Thamtam, Ignasius Radix AP Jati, Ratna Chrismiari Purwestri, Donatus Nohr and Hans Konrad Biesalski

The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content…

Abstract

Purpose

The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.

Design/methodology/approach

Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.

Findings

In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.

Originality/value

Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 21 January 2021

Ashish Saini, Anurag Pandey, Sanjita Sharma, Umesh Shaligram Suradkar, Yellamelli Ramji Ambedkar, Priyanka Meena and Asman Singh Gurjar

The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts…

Abstract

Purpose

The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters.

Design/methodology/approach

Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage.

Findings

RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p < 0.01) improves sensory score (texture, flavor and overall acceptability except for appearance) of the product. RE+BE treated sample at the 60th day had a higher overall acceptability score (6.3 ± 0.8) than the score of control at the 45th day (6.1 ± 0.9).

Research limitations/implications

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

Practical implications

A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products.

Originality/value

RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage.

Details

Nutrition & Food Science , vol. 51 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 September 2017

H.M. Dilnawaz, Sunil Kumar and Z.F. Bhat

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean…

Abstract

Purpose

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB) extract was used as a natural ingredient to improve the lipid oxidative stability and storage quality of the developed restructured mutton blocks.

Design/methodology/approach

Restructured mutton blocks were used as a model and were prepared by incorporating different levels of I. batatas, namely, 1, 3 and 5 per cent and analyzed for various quality parameters. Restructured mutton blocks containing optimum level of I. batatas were further treated with GCB (1 per cent) extract as a natural ingredient and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1°C).

Findings

Restructured mutton blocks containing 3 per cent level of I. batatas were optimized as best on the basis of various quality parameters. Although a significant declining trend was observed in the sensory characteristics with storage; however, the products containing GCB extract showed significantly (p < 0.05) higher acceptability. The mean scores for overall acceptability for products with GCB extract on day 0 was 7.4 ± 0.1 and for control was 7.3 ± <0.1. Significantly (p < 0.05) lower thiobarbituric acid reacting substances (TBARS, mg malonaldehyde/kg) and free fatty acid (FFA, % oleic acid) values were observed for the products containing GCB extract. The mean TBARS and FFA values for products with GCB extract on day 0 were 0.2 ± <0.1 and 0.08 ± <0.1 and for control were 0.3 ± <0.1 and 0.09 ± <0.1, respectively. The restructured mutton blocks containing GCB extract also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g).

Originality/value

The results showed herein indicate a promising industrial application of I. batatas (3 per cent) as a binding agent for restructured meat products and GCB extract (1 per cent) as a novel natural ingredient for improved lipid oxidative stability and storage quality.

Details

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

Keywords

Article
Publication date: 30 April 2018

HadjMostefa Khelladi, Djamil Krouf and Nawal Taleb-Dida

This paper aims to study the effect of green lemon zest combined with sardine proteins in diabetic hypertensive rats (DHRs).

Abstract

Purpose

This paper aims to study the effect of green lemon zest combined with sardine proteins in diabetic hypertensive rats (DHRs).

Design/methodology/approach

Male Wistar rats (n = 30) weighing 250 ± 10 g were divided into five groups. The first group consumed a diet containing 20 per cent casein (C). The other four groups are rendered diabetic by intraperitoneal injection of streptozotocin (40 mg/kg body weight), then hypertensive by subcutaneous implantation controlled time-release pellet containing ouabain (0.25 mg/pellet). One untreated group (DHR) consumed 20 per cent casein and the three other groups consumed the same diet supplemented with 2 per cent green lemon zest (DHR-lz), or with 20 per cent of sardine protein (group DHR-sp) or with the combination of both sardine proteins and green lemon zest (group DHR-sp + lz).

Findings

DHRs feeding on the combination of both sardine protein (sp) and lemon zest (lz) induced a significant decrease of diastolic blood pressure and heart rates values compared with DHR (p < 0.05). The HDLC values were increased by +55 per cent in DHR-sp + lz compared with DHR group. Moreover, plasma non-HDLC concentrations were decreased significantly compared to DHR, DHR-lz, DHR-sp and C groups. In DHR-sp + lzvs DHR group, TBARS values were decreased by −25 per cent in the liver. Moreover, kidney TBARS were significantly reduced by −66, −51, −65 and −67 per cent compared with C, DHR, DHR-lz and DHR-sp, respectively.

Originality/value

These results suggest that consumption of green lemon zest combined with sardine proteins can reduce blood pressure and tissue oxidative damage and, therefore, help to prevent cardiovascular complications in hypertensive diabetic patients.

Details

Nutrition & Food Science, vol. 48 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 3 March 2022

Haining Guan, Chunmei Feng, Xiaojun Xu, Weiting Sun, Jianchun Han, Dengyong Liu and Xiaoqin Diao

This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss…

Abstract

Purpose

This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.

Design/methodology/approach

Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability.

Findings

The addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p < 0.05). Furthermore, low-field nuclear magnetic resonance results suggested that sausages with 2.0% SPIH had the shortest T2 relaxation time. In addition, 2.0% SPIH and 0.01% BHA could inhibit the oxidation of emulsion sausages when compared with the sample without SPIH (p < 0.05). Moreover, there were no differences between sausages with 2.0% SPIH and 0.01% BHA (p > 0.05).

Originality/value

These findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage.

Details

British Food Journal, vol. 124 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 October 2017

Wolyna Pindi, Hin Wai Mah, Elisha Munsu and Noorakmar Ab Wahab

The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the…

Abstract

Purpose

The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible seaweed, Kappaphycus alvarezii (KA).

Design/methodology/approach

Four different sausage formulations were produced with different formulations containing 0(KA0), 2 (KA2), 4 (KA4) and 6 per cent (KA6) of KA.

Findings

Results have shown that the addition of KA increased the hardness and chewiness parameters, water holding capacity, redness (a*-value) and the pH value of the MDCM sausages (p<0.05). The adhesiveness, cohesiveness and springiness of all formulations showed no significant differences (p>0.05). The addition of KA reduced the cooking loss of MDCM sausages (p<0.05). However, the addition of KA made the sausages darker (lower L*-value) (p<0.05). Furthermore, the addition of KA aided in the reduction of lipid oxidation in the MDCM sausages when they were refrigerated at a temperature of 4°C for 12 days. The MDCM sausages that contained KA had lower two-thiobarbituric acid test values compared to the control sample (p<0.05) during the 12 days of storage at 4°C.

Originality/value

The addition of KA seaweed can potentially produce better quality MDCM sausages in terms of physicochemical properties and reduce the rate of lipid oxidation.

Details

British Food Journal, vol. 119 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of 94