Evaluation of drying method and various level of chickpea powder on the quality characteristics of emulsified model sausages.

This study aimed to evaluate the effects of Rhynchosia nulubilis powder (RNP) processed by different drying methods on the physicochemical and textural properties of emulsified pork model sausages (EPMSs). RNP was prepared by freeze-drying (FP), oven-drying (OP), or obtained as a commercial powder (CP), and incorporated into EPMSs at levels of 1.0% and 3.0%. A control without added protein (CTL) and a reference formulation containing soy protein isolate (REF) were included for comparison. Product pH, color, water-holding capacity (cooking loss and expressible moisture), proximate composition, and texture profile parameters were evaluated. RNP addition influenced pH, color, water-holding capacity, and textural characteristics of EPMSs. FP- and OP-treated samples exhibited reduced cooking loss and expressible moisture compared with CTL and CP, indicating improved water-holding capacity, particularly at the 3.0% level. Protein content slightly increased in RNP-treated groups, with the highest values observed in the 3.0%-FP treatment. Redness decreased, while yellowness increased with RNP addition, depending on processing method and concentration. Textural properties, including hardness, cohesiveness, gumminess, and chewiness, were enhanced in FP and OP treatments, whereas CP showed limited improvements. The results demonstrate that RNP processed by freeze- or oven-drying effectively enhances the quality and functional properties of EMPSs. Properly processed RNP may serve as a promising non-meat protein ingredient for improving water retention and texture in processed meat products.

Silver carp (Hypophthalmichthys molitrix) are an underutilized, invasive fish threatening native species throughout major water systems in the United States. The goal of this research was to use silver carp meat to create a value-added product, to analyze the changes in physicochemical structure and consumer liking over time, and to evaluate the benefits of adding soy, pea, and a combination of soy and pea protein isolates to the formulations. Fish nuggets were prepared from minced meat in four treatments consisting of 3% soy protein isolate (SPI), 3% pea protein isolate (PPI), a combination of 1.5% SPI and 1.5% PPI, and a control without plant protein isolate. Nuggets from each treatment were stored frozen for 1.5, 8.5, and 13.5 weeks. Proximate composition, pH, cook loss, textural hardness, expressible moisture, color, microbial counts and lipid oxidation were evaluated. Sensory acceptability was also evaluated for each frozen storage time period and treatment. A descriptive (QDA™) trained sensory panel was also conducted on all treatments independent of the storage testing. Results showed that lipid oxidation and textural hardness significantly (P < 0.05) increased with frozen storage time. PPI had significantly lower expressible moisture compared to the control at week 1.5, but there were no statistically significant differences between treatments at weeks 8.5 and 13.5. Similarly, formulations with PPI improved (p 0.05), with the exception of decreased degree of liking scores for SPI aroma (p=0.03) and flavor (p=0.03)) during the frozen storage period; all degree of liking scores remained above 6.5 throughout analysis, indicating that consumers’ acceptability of the sample treatments over time despite the changes in physicochemical structure. The descriptive panel created an attribute lexicon for the aroma, flavor, and mouthfeel of the fish nuggets and did not find significant differences in intensities for those attributes between the treatments. Although there were measurable changes in oxidation, texture, expressible moisture, and cook loss over 13.5 weeks, these changes did not impact sensory acceptance. The addition of protein isolates improved water holding capacity initially but did not maintain those benefits over extended shelf life and had little impact on consumer liking during any time period. Overall, this study demonstrated that value-added products such as silver carp nuggets can be created using an otherwise under-utilized fish. The fish nuggets had high sensory acceptability, and the addition of protein isolates did not significantly improve their sensory characteristics; therefore, silver carp nuggets can be formulated without the need of additional protein additives .

Gum arabic and soy protein concentrate as binding agents on quality and nutritional properties of mushroom-based sausage analogues

Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels

This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized Design. The preheating methods used include microwave, steam, and oven with a preheating time of 5 and 10 minutes. The parameters used are physical quality (pH, WHC and cooking loss), chemical quality (moisture, protein and fat content), and Polycyclic aromatic hydrocarbons (PAHs). Data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis obtained data that were significantly different or very significant, it would be continued with Duncan's Multiple Range Test (UJBD) and PAHs analysis of descriptively. The results of statistical analysis showed that the use of different preheating methods had a very significant effect (P&lt;0.01) on pH and fat content had a significant effect (P&lt;0.05) but had no significant effect (P&gt;0.05) on Water Holding Capacity (WHC), cooking loss, moisture and protein content. The duration of preheating in heating method had a significant effect (P&lt;0.05) on WHC and moisture content, but it had no significant effect (P&gt;0.05) on pH, cooking loss, protein and fat content. PAHs content of Ponorogo chicken satay with long heating using microwave (23.35 mg/kg and 5.99 mg/kg), steam (5.48 mg/kg and not detected), oven (8.22 mg/kg and 7.31 mg/kg). The conclusion of this study that the use of preheating method with a long time can reduce the content of Polycyclic aromatic hydrocarbons (PAHs), physical, chemical, organoleptic quality and the best model is obtained in the steam method with a temperature of 97°C.

Low-fat cuts have gained popularity due to rising consumer interest in health-conscious diets. However, their tough texture and low juiciness necessitate quality improvement through optimized cooking methods. Sous-vide, a cooking method that can enhance tenderness and juiciness, can be a viable solution to address these challenges. This study aimed to compare quality characteristics of high-fat and low-fat cuts of beef (sirloin, BHF; top round, BLF), pork (belly, PHF; ham, PLF), and chicken (thigh, CHF; breast, CLF) before and after sous-vide cooking. All samples were vacuum-sealed and cooked at 70°C for 40 min. Proximate composition, pH, water-holding capacity (WHC), cooking loss, shear force, and color characteristics were analyzed. Results showed that low-fat cuts of raw beef and pork had higher moisture contents than high-fat cuts (p<0.05), although their moisture contents showed no significant differences from those of chicken cuts. BLF exhibited lower pH but higher WHC, cooking loss, and shear force than BHF (p<0.05), while PLF showed higher pH and WHC but lower cooking loss than PHF (p<0.05), although they showed no significant differences in shear force (p>0.05). For chicken, CLF had lower pH and cooking loss but higher shear force than CHF (p<0.05). Results of this study demonstrate that sous-vide cooking can improve the quality of PLF and CLF by reducing cooking loss and shear force. However, further research is needed to optimize sous-vide conditions for BLF to address its high cooking loss and shear force.

This editorial summarizes the recent American Heart Association (AHA) Science Advisory on soy protein and isoflavones (phytoestrogens) published in the February 21, 2006, issue of Circulation .1 Soy protein and isoflavones have gained considerable attention for their potential role in improving risk factors for cardiovascular disease. This scientific advisory report assesses the more recent work published on soy protein and its component isoflavones. In 22 randomized trials, isolated soy protein with isoflavones compared with milk or other proteins decreased LDL cholesterol concentrations in most studies; the average effect was approximately 3%. This reduction is very small compared with the large amount of soy protein tested in these studies, averaging 50 g, approximately half the usual total daily protein intake. No significant effects were evident on HDL cholesterol, triglycerides, lipoprotein(a), or blood pressure. Among 19 studies of soy isoflavones, the average effect on LDL cholesterol and other lipid risk factors was nil. Soy protein or isoflavones have not been shown to lessen vasomotor symptoms of menopause, and results are mixed regarding slowing of postmenopausal bone loss. The efficacy and safety of soy isoflavones for preventing or treating cancer of the breast, endometrium, and prostate are not established; evidence from clinical trials is meager and cautionary as regards a possible adverse effect. For this reason, use of isoflavone supplements in food or pills is not recommended. Thus, earlier research indicating that soy protein compared with other proteins has clinically important favorable effects has not enjoyed confirmation. In contrast, many soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. In October 1999, the US Food and Drug Administration (FDA) approved labeling for foods containing soy protein as protective against coronary heart disease.2 …

Variation of meat quality traits among five genotypes of chicken

The increasing demand for chicken sausages has made them very popular. The goal of this study was to look at and compare the quality of four brands of sausage that are sold in stores in Mymensingh, Bangladesh. A thorough set of analysis was done, including sensory evaluation (color, flavor, juiciness, and overall acceptability), proximate composition analysis (moisture, crude protein, ether extract, and ash), and physicochemical characteristics (pH, water-holding capacity, drip loss, cooking loss, water activity, shear force, and instrumental color measurements). The results showed that the four sausage brands were very different in terms of quality. Brand A generally had a better taste and was more acceptable overall. It also had the lowest cooking loss and shear force, which means it was more tender and appealing to customers. On the other hand, Brand C had a lower pH and water holding capacity, which could affect texture and preservation. The proximate composition analysis showed that the protein content was moderate (about 10–18%) and the fat content varied, which could affect the health of consumers. Physicochemical analysis revealed substantial variations in moisture retention and texture, indicative of differences in formulation and processing techniques. In conclusion, the study shows that sausages sold in local markets meet most people's needs, but there are big differences in how they taste and how healthy they are. These results can help both consumers make healthier choices and manufacturers come up with better ways to make their products, which will improve quality and fit with modern health-conscious tastes. The study underscores the necessity for quality control protocols and regulatory supervision to maintain uniform standards in Bangladesh's expanding processed meat sector.

The aim of this research was to identify the influence of different types of muscle on the characteristics physical quality frozen meat of Simmental Ongole Crossbreed Male frozen meat. The research had been conducted at the Laboratory of Meat Technology and Processing and Laboratory of Nutritional Biochemistry, Faculty of Animal Science, University GadjahMada, Yogyakarta. The physical quality with 4 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), Triceps brachii (TB), and Pectoralis profundus (PP). The chemical quality with 3 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), and Triceps brachii (TB). The research used Completely Randomized Design with 5 replications for each treatment. The variables of the physical quality test were pH, tenderness, cooking loss, and water-holding capacity. The chemical quality test were water content, protein content, fat content, and cholesterol content. The result of the physical quality test showed that the different types of muscle were significantly influence the pH value (P<0,01), also the influence the tenderness and cooking loss (P<0,05), but there was no significant different on water-holding capacity. The chemical quality test showed that the different types of muscle significant influenced on protein content and fat content (P<0,01). They were significant different (P<0,05) on water content, and there was significant effect (P<0,05) on cholesterol. In conclusion, the BF have high value of pH, cooking loss, water content, protein content, and cholesterol than other muscle, but have low value of tenderness and fat content.

It is a challenging task for the meat industry to search for potential predictors of water-holding capacity (WHC) in meat. Based on the data obtained from cooking loss, longissimus thoracis (LT) of yak can be classified into low cooking loss (LCL) and high cooking loss (HCL) groups. Twenty-six proteins were found to be differentially abundant in the LCL and HCL groups. Results showed that cooking loss can be attributed to structural proteins, metabolic enzymes, stress-related proteins and transport protein. The expression level of desmin, troponin T and l-lactate dehydrogenase increased greatly in the HCL group. We then used western blot and hydrophobicity analysis to validate the representative proteins. Furthermore, prediction of protein subcellular localization revealed that the differentially abundant proteins were mostly positioned in the cytoplasm, nucleus and mitochondria. Accordingly, proteomic and bioinformatic analysis have proven excellent tools to quantify the changes of proteins linked to cooking loss, with which we can explain the processes behind WHC in yak muscle.

Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90 °C till the core temperature of the product reaches 85 °C using hot water, steam, and microwave (400 W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values.

Unlocking the role of small heat shock proteins and apoptosis in postmortem proteolysis and meat quality characteristics of skeletal muscles under different conditions

Physical and sensory characteristics of Najdi-camel meat

This study was designed to evaluate the effects of breed and type of muscle on composition, quality characteristics and texture indices of one-humped camel meat. Two muscles; Longissimus dorsi (LD) and Semimembranosus (SM) were taken from 16 one-humped camels of 2 breeds; Najdi and Somali. The results showed that moisture and crude fat contents of muscles were significantly (P<0.05) different between the 2 breeds. Shearing force was also significantly (P<0.05) different between the treated camel groups. The LD muscle for both breeds was tenderer than their counterparts SM muscles. The SM muscle of the Somali breed showed the highest myofibril fragmentation index (MFI) value. The LD and SM muscles for Najdi breed showed the least MFI values. Cooking loss (CL) and water-holding capacity (WHC) were significantly (P<0.05) different between the muscles of the 2 breeds. Coinciding with its cooking loss value, the LD muscle of Najdi breed had the lowest value of WHC. Moreover, it was more red in colour than that of Somali, while the SM muscle of Najdi tended to be lighter than that of Somali. The breeds also showed significant (P<0.05) differences in texture profile parameters. It is concluded that meats from camels of both breeds Najdi and Somali differ in fat content and quality characteristics. Generally, meats of Najdi breed tended to be more tender and juicier than Somali breed which was leaner than Najdi breed.