QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES INCORPORATED WITH LINSEED OIL

ABSTRACT

Low‐fat (<10% total fat) chicken meat patties (CMP) with different levels of linseed oil (LO) i.e., 0, 2, 3 and 4% (control, T₁, T₂ and T₃) were evaluated for their nutritive, processing, textural and storage qualities. The cooking yield, fat and moisture retention were comparable in control and LO‐treated products. The dimensional parameters were better maintained for T₂ among the LO treatments_. The sensory panelists rated T₂ as the best among treatments with comparable sensory attributes to control patties. The selected 3% level of LO was compared with the control for color, texture and fatty acid profile. The lightness (L*) and redness (a*) values were significantly (P < 0.05) less, whereas yellowness (b*) was significantly (P < 0.05) higher for the developed CMP than the control. The chewiness value was higher in control, whereas firmness and springiness were comparable in both the products. The total saturated fatty acid (SFA) content was significantly (P < 0.05) decreased, whereas α‐linolenic acid increased significantly (P < 0.05) in the developed CMP. The ratio of polyunsaturated fatty acids (PUFAs) and SFAs was increased, whereas n‐6/n‐3 decreased in developed CMP. CMP with 3% LO remained physicochemically and microbiologically stable with some deterioration in sensory attributes during aerobic refrigerated (4 ± 1C) storage of 25 days.

PRACTICAL APPLICATIONS

LO is a rich source of omega‐3 fatty acid and is used in the feed of the meat animals for nutritionally better quality meat, which requires long period of rearing and is costly. However, the direct incorporation of LO in the processed meat products poses various technological problems. Therefore, the efficacy of LO as a partial substitute of vegetable oil in the low‐fat omega‐3‐enriched meat products was assessed. The developed processing technology can be commercially exploited for the development of functional/health‐oriented meat products with low fat and low energy, rich in omega‐3 fatty acid, and balanced in PUFA and SFA ratio.

     

PHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATING

ABSTRACT

The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water‐bath‐cooked gels. Gel properties were affected by the type of additive, concentration and cooking method. The effect of starch on gel texture was more pronounced at low concentrations. Compared to wheat starch, potato starch seemed to slightly improve gel strength; however, it decreased the gel whiteness. All nonfish protein additives resulted in better or equal textural properties of gels, whereas there was a slightly negative effect for gel color. Fast ohmic‐cooked gels mostly exhibited higher gel strength than conventionally cooked gels.

PRACTICAL APPLICATIONS

There is a discrepancy between current gel preparation (slow heating by water bath) and current practice of crabstick manufacturing (fast heating). The use of data generated from slow cooking gel preparation for the manufacture of fast cooking crabstick does not make sense. This study demonstrates how starch and protein additives behave at ohmic heating which mimics the fast cooking crabstick manufacture.

     

POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

ABSTRACT

The objective of this study was to evaluate the qualities of emulsified meatballs where part of the lean pork was substituted with mechanically deboned bullfrog (Rana catesbeiana) meat (MDBM) during manufacturing and subsequently stored at 4C. Meatballs were manufactured by adding 0, 7.5, 15, 22.5 or 30% MDBM. The meatballs had higher moisture, lower protein and fat contents, darker color, lower water‐holding capacity, higher cooking loss and softer texture as the MDBM usage level increased. The thiobarbituric acid and volatile basic nitrogen values of the products significantly (P < 0.05) increased, and the shear values, springiness and fracturability decreased as the MDBM usage level increased (P < 0.05). The products containing 7.5% MDBM had higher acceptable sensory characteristics than those samples containing more MDBM. In conclusion, emulsified meatballs that had 7.5% mechanically deboned bullfrog meat, substituted with equal quantities of the lean pork, were acceptable based on their physicochemical and sensory qualities.

PRACTICAL APPLICATIONS

Many animal by‐products which are produced during processing are edible and valuable. How to utilize these by‐products has become a great issue for the industry. In this study, high‐quality proteins which were obtained from mechanically deboned bullfrog meat (MDBM) resulted in emulsified meatballs with acceptable qualities. More specifically, this information could make MDBM a possible material to substitute for part of the added lean meat in many emulsion‐type meat products and increase products marketability because of lower raw ingredients' cost. This finding may be useful for both marine and domestic animal industries to make better use of this by‐product. Lastly, this information can be used to enhance the potential reduction of animal wastes, which might pollute the environment.

     

OPTIMIZATION OF CORNSTARCH/XANTHAN GUM CONTENT FOR THICKENING OF COCOA SYRUPS

ABSTRACT

Blended cornstarch–xanthan gum systems were optimized for thickening of cocoa syrups. For this purpose the sensory (whole and partial), textural (force of penetration, adhesiveness and stringiness) and rheological properties (flow curves as well as viscosity/time and viscosity/temperature relationships) of cocoa syrups were studied. Flow curves were described by rheological model of Casson, which accounted syrups under study for non‐Newtonian, pseudoplastic and thixotropic fluids. Also models of Weltman and Arrhenius were applied for comparison of obtained data. The areas of thixotropy hysteresis loops were also calculated. Obtained data (sensory, textural and rheological) were used as a base for mathematical calculations. The results were presented in the tables to enable their easier understanding. As a result, optimization of thickeners was achieved – the best ranges of cornstarch (0.45–0.49%) as well as xanthan gum (0.15–0.17%) concentrations in cocoa syrups were selected.

PRACTICAL APPLICATION

The result of this study could be used as a guide for thickening of cocoa syrups by the application of cornstarch–xanthan gum combination, chemically nonmodified thickeners. Mathematical method tried in this study for optimization of thickeners addition could be useful for optimization of the other thickeners and additives employed for different sauces, syrups, dressings, ketchups, mayonnaises, etc.

     

A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS

ABSTRACT

Five muffin formulations, liquid whole egg, dry whole egg, and three commercial egg replacers, which partially replaced egg in the formulations, were evaluated to determine differences in product qualities caused by egg and egg replacers. The products were prepared following the same procedure and other ingredient compositions, except for egg or egg replacer used in the formulation. Physical product characteristics and sensory properties of the samples were evaluated. It was found that egg, as an ingredient in the muffin formulation, is critical to obtain expected product quality characteristics. None of the commercial egg replacers produced acceptable quality muffins at 100% replacement. Partial replacement of egg with commercial egg replacers changed product characteristics altering moisture retention, bulk volume, color, texture and flavor. Some of these differences, however, were not readily detected by the sensory panelists.

PRACTICAL APPLICATIONS

This study comprehensively evaluated the effects of egg and egg replacers on final product quality, when used in pilot‐scale muffin production. An array of tests were conducted on samples prepared according to respective ingredient manufacturers' recommendations – partially replacing egg with commercial egg replacers – to objectively evaluate the differences in quality and sensory attributes. The functionalities of each ingredient (egg replacer) in muffin formulations were interpreted based on the results obtained. The observations and results of this study would be important in selecting appropriate ingredients for muffin formulations to obtain desired product qualities.

     

EFFECTS OF AVOCADO FRUIT PUREE AND OATRIM AS FAT REPLACERS ON THE PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF OATMEAL COOKIES

ABSTRACT

This study was conducted to investigate the effectiveness of partial replacement (50% level) of butter fat by two different fat replacers (avocado puree and Oatrim) on the physical, textural and sensory properties of oatmeal cookies. Compared with the control cookie, both fat‐reduced cookies had greater heights, reduced spreads, increased % moisture loss and higher water activities (P < 0.05). Textural measurements made using the TA.XT Plus Texture Analyzer showed the fat‐reduced cookies to be tougher and less brittle (P < 0.05). Appearance was the only sensory category in which a significant difference was seen (P < 0.05). Both avocado and Oatrim cookies were found to be overall acceptable, and at the 50% level of fat replacement, the total fat content for the avocado and Oatrim cookies decreased by 35 and 39%, respectively.

PRACTICAL APPLICATIONS

When incorporated into an overall healthy diet, reduced‐fat foods made with fat replacers can play an important role in helping consumers reach and maintain their goal of reducing consumption of dietary fat. Results from this study indicate that cookies with acceptable physical, textural and sensory properties could be produced when 50% of the fat is replaced by Oatrim and avocado fat replacers. Dietitians should be aware of such fat replacers. Improved nutritional content, acceptability, ease of preparation and low cost make avocado puree a viable fat replacement option for use in home‐baked products. This data can also serve as a resource to further explore the utilization of Oatrim in developing commercially prepared low‐fat cookies and other baked products.

     

SENSORY EVALUATION OF THE TEXTURE OF 49 COMMERCIAL APPLE AND PEAR PUREES

ABSTRACT

The sensory texture of 49 market samples of pear and apple purees were examined by Flash profile and results were treated by Generalized Procustes Analysis. The product set encompassed grocery products, baby foods and drinking snacks. Four main sensory notions were used to describe the texture of this type of products: graininess, viscosity, moisture and grittiness. Pear and apple purees were discriminated by the gritty perception, carried out on the third component. The other three main characteristics were carried out on the first two axes, where six main groups of products were identified. Pear purees were close to baby foods. Thickened baby foods and pear and apple mixtures constituted additional groups. Finally, apple purees were close sensorially, but three groups could be discriminated by grainy and viscous perceptions. The number of products was not an obstacle and the panel managed the task as required.

PRACTICAL APPLICATIONS

Flash profile seems to be a powerful tool to provide a statement of the sensory diversity of a specific market very quickly even when the number of products is quite large.

     

MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF

ABSTRACT

Meat quality attributes of venison and beef “semimembranosus” muscle stored at ?1.5 C for 4 weeks were compared. Chilled venison had lower L*, a*, b*and chroma compared to beef. Percent expressible water (PEW), shear force and cook loss were lower in venison compared to beef. μ‐Calpain activities at pH 7.4 and 5.5 were higher and the activity of μ + m‐calpain at pH 5.5 (and not at pH 7.4) was lower in venison compared to beef. L*, a*, b*and chroma in meat from both species increased with chilled storage time (P < 0.01); the increase was higher in beef compared to venison. μ‐Calpain activities at pH 7.4 and 5.5 in venison increased in the first week of storage and then declined in the second while it decreased with time in beef at pH 7.4 and followed similar trend as venison at pH 5.5. Activities of μ + m‐calpain at pH 7.4 and 5.5 decreased with chilled storage time in both types of meat. Shear force decreased with storage time, raw meat PEW increased in the first week and cook loss increased for the first 2 weeks of storage and then declined thereafter in both meats. Within the parameters of this study, the table‐eating quality of venison improved and its color deteriorated faster in chilled storage compared to beef implying that the processing inputs required to maximize meat quality of beef may not be suitable for venison and vice versa.

PRACTICAL APPLICATIONS

The following are some of the practical applications of this research: (1) process variables for optimal quality of table beef and venison differ, processors should tailor their process specifically for each specie; (2) venison producers who supply distant markets should consider the rapid rate of tenderization of venison to avoid supplying products with poor texture resulting from over tenderization; (3) the practice of packaging meat under high oxygen environment to enhance color may affect the quality of venison more than other red meats because of the rapid rate of oxidation in venison relative to these meats; (4) the rapid deterioration in the color of venison underscored the need to come up with a way of convincing the consumer to accept the browner color of venison as an inherent characteristic of this meat in order to minimize any bias against the meat because of its color; and (5) the use of fluorogenic substrates for determining calpain activities if further validated in other studies can be used for the online prediction of tenderness early postmortem.

     

THE INFLUENCE OF ADDITION OF DEFATTED BLACKCURRANT SEEDS ON PRO‐HEALTH CONSTITUENTS AND TEXTURE OF CEREAL EXTRUDATES

ABSTRACT

Extrudates used in the study were prepared on the base of cornmeal (100%) – control, which was in 10, 30 and 50% replaced by defatted seeds of blackcurrant, which were a by‐product of supercritical fluid extraction, used for oil production. The aim of the study was to check the influence of the level of defatted blackcurrant seeds, on texture and chemical composition of the obtained extrudates. Special attention was paid to pro‐health constituents, i.e., dietary fiber, polyphenols, flavonoids and anthocyanins. The addition of defatted seeds resulted in an increase of polyphenol content, and antioxidant activity, and the rise in the level of flavonoids and soluble dietary fiber as compared with control. The enrichment of extrudates in pro‐health components, as well as improvement of sensory score, suggests that 10% addition of defatted blackcurrant seeds is a suitable level for preparation of extruded fruit‐cereal snacks.

PRACTICAL APPLICATIONS

The study demonstrates that defatted blackcurrant seeds could be a good, natural source of bioactive components in cereal snacks produced by extrusion. The suggested level of this component, optimal from sensory and dietary point of view, is 10%.

     

CAROTENOID RETENTION AND SENSORY CHARACTERISTICS OF SELECTED VEGETABLES PREPARED BY INDUCTION STIR‐FRYING*

ABSTRACT

The effects of induction stir‐frying on carotenoid retention and sensory characteristics of selected vegetables (carrot, green spring onion, red pepper, snow pea, white spring onion and yellow pepper) were investigated. Cooking times ranged from 4 to 6 min, and cooking yields from 70.9 to 92.0%. The stir‐fried vegetables retained (w/w) more than 85% (mean) of each of their carotenoids (β‐carotene, lutein, zeaxanthin, α‐carotene, β‐cryptoxanthin and lycopene). Over three‐quarters of the 78 consumer panelists reported liking extremely/liking very much or liking moderately/liking slightly the appearance, color, flavor, texture and overall acceptability of carrot, green spring onion, red pepper, snow pea and yellow pepper; whereas, half to three‐quarters reported similarly for white spring onion. Few differences in attribute responses were observed by gender. Induction stir‐fried vegetables had excellent carotenoid retention, and the consumer panelists indicated liking them slightly to extremely.

PRACTICAL APPLICATIONS

This study indicates that vegetables that are cooked by induction stir‐frying retained (w/w) over 85% of their carotenoid content and had sensory characteristics that the consumer panelists liked. Perhaps individuals, specifically college students, might be inclined to consume more cooked vegetables if they liked the appearance, color, flavor, texture and overall acceptability of the vegetables. Consuming vegetables containing higher amounts of the carotenoids may also be beneficial.

     

CHANGES IN SOYMILK QUALITY AS A FUNCTION OF COMPOSITION AND STORAGE

ABSTRACT

Three soymilk products formulated with different concentrations of fat, sugar and starch were evaluated for changes in their physical properties and volatiles profile over time (3 months) under different temperatures (4, 22 and 38C) of storage. Samples were tested for pH, color, viscosity and volatile flavor changes. The pH and color of the soymilks decreased significantly during the first month of storage and then remained stable over time. Color and viscosity of the soymilk products were affected by both the soymilk composition and storage treatment. The high‐fat soymilk sample (product C) had the whitest color (lower ΔE) and the lowest viscosity. Storage at 38C negatively affected the color. The viscosities of the soymilk products stored at 4C were the lowest among the treatments. The major volatiles identified in all soymilk products were hexanal, heptanal, octanal, nonanal, hexanol, 1‐octen‐3‐ol, benzaldehyde, 2‐pentyl furan and 2‐ethyl furan. The intensities of the volatile compounds in the soymilk products increased during the first weeks of storage, particularly when stored at 38C. The intensities, however, decreased gradually over time. Among the three formulated soymilk products, the sweetened sample (product B) gave the lowest flavor intensities under all three temperatures of storage. Overall, storage at 4C and addition of sugar preserve best the soymilk quality.

PRACTICAL APPLICATIONS

Soy products are well appreciated for their nutritional and potential health benefits. Soy beverage consumption is increasing among North American consumers because of improvements in soy beverage quality and processing technologies. There is, however, a demand for new value‐added soy‐based drinks with improved “functional” (health‐benefiting) properties. Soy beverage could be an excellent carrier for “functional” or “nutritive” ingredients such as minerals, vitamins and omega 3 oils; however, addition of such ingredients may affect the stability of the product and requires the development appropriate of technologies for their incorporation. Results from this project provide new knowledge on the storage stability and quality of three different soy product formulations. The information could be useful in the establishment of optimal conditions for processing of functional soy beverages, for use by the food industry.

     

PRODUCTION, QUALITY ASSESSMENT AND ACCEPTABILITY OF AFRICAN YAM BEAN SPHENOSTYLIS STENOSCARPA SAUCE

ABSTRACT

Sauces (15 and 20% brine solution) were made from African yam beans (AYBs) using a combination of solid and liquid state fermentations as practiced in Indonesia. They were analyzed to ascertain their nutritive value, microbiological safety and consumer acceptability. Results showed that the protein, fat, ash and carbohydrate contents were 4.85, 3.82, 11.82 and 16.75%, respectively, for 15% brine solution sauce after spicing and concentration. The total microbial load (bacteria) of the sauces was relatively low (20.0 and 18.0 cfu/g × 10⁶) for the two concentrations of sauces, respectively. At 0.05 confidence level, the t‐tabulated value was greater than the t‐calculated value (2.09 > 0.01), showing that there was no significant difference between the general quality characteristics of the AYB sauce and the conventional soy sauce.

PRACTICAL APPLICATIONS

The product AYB sauce made from the solid state fermentation of African yam beans (an underutilized Nigerian legume) can be used as condiment in preparation of foods (gravies, soups, stews, jollof and fried rice, pastry fillings, etc.) at homes, restaurants and fast food companies. The commercial production of the sauce will help in the reduction of the pressure on soybeans, which is the major raw material for the production of soy sauce, and increase the utilization of the crop and income of the farmers of AYB.

     

SHELF LIFE OF MEAT FROM PODOLIAN YOUNG BULLS IN RELATION TO THE AGING METHOD

ABSTRACT

In order to achieve an adequate level of tenderness while reducing chilling and technological losses, the effect of two aging methods (on the carcass or under vacuum packaging) on the shelf life (5‐day retail display) of meat from eight Podolian young bulls (16–18 months old) was assessed. Most of the recorded variables were not affected by the interaction aging method × time of display (P > 0.05). These results indicate that the shelf life of meat from Podolian cattle was not influenced by the aging method. In both aging methods, redness a* increased after 1 day of display and subsequently decreased (P < 0.001). Lipid oxidation and total aerobic mesophilic count increased significantly during retail display (P < 0.001). We concluded that vacuum packaging may be conveniently used for the maturation of primal cuts from Podolian carcasses to save energy and space, and prevent chilling and technological losses.

PRACTICAL APPLICATIONS

The aging under vacuum of individual bovine primal cuts can save energy and space as well as prevent chilling and technological losses generally occurring when meat is aged on carcass. This method had no negative effects on meat shelf life. Thus, it may be conveniently used to apply sufficiently extended maturation periods to the meat, which are needed to increase tenderness to a level, which is not prejudicial to product acceptability.

     

CORRELATION BETWEEN DIELECTRIC PROPERTIES AND FRESHNESS OF LEAF VEGETABLES

ABSTRACT

The correlation between the dielectric properties and the freshness of leafy vegetables was studied to evaluate the quality nondestructively. The dielectric properties were studied on four kinds of leaf vegetables with two plate electrodes during storage at room temperature. The results show that the dielectric constants and parameters for freshness decreased during 3‐day storage of leaf vegetables. A significant correlation between the dielectric properties and freshness of four vegetables was observed. It is possible to evaluate the quality of vegetables nondestructively by determination of dielectric properties.

PRACTICAL APPLICATIONS

Studying the dielectric properties of food is of current interest and may potentially assist the prediction of quality as well as application to the processing and preparation of food. Dielectric technologies are widely adopted and provide unique advantages for predicting storage, electric processing and quality inspection. Innovative assaying of dielectric properties to evaluate the quality of vegetables nondestructively is proposed in this article. Inspection by using the electric physical properties provides methodology for the automation and precision control of food processing.

     

EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES

A study was conducted to assess the effect of both size and color of textured soy protein particles on the visual and textural properties of extended (20% replacement) ground beef patties. A trained texture profile panel judged the hardness, cohesiveness, chewiness, moistness, and oiliness of nine different samples. In addition, judgments of the visual attributes of darkness, size of particles, and density of particles were made. Significant effects of soy ingredient were found for all judged attributes. It was concluded that soy ingredients having particle sizes smaller than the diameter of the openings of the grind plate used to process the meat/soy mixture produced the greatest change in the texture of the ground beef patties, because these particles passed through the grind plate unscathed, producing an easily discernable matrix of large meat particles and small soy particles. It was also concluded that carmel-colored soy ingredients produced less lightening of the cooked samples than uncolored soy ingredients.