Water Holding Capacity Values Research Articles

Impact of microwave-grill-drying (MWGD) on functional properties of berry russian olive (Elaeagnus angustifolia L.)

Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry olive» was investigated. The effect of microwavewater and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying by increasing microwave-grill powers (300–600W), drying time decreased from 270 to 120s. For dried Russian olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E. angustifolia L.

Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose

ABSTRACT The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P < .05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt.

Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat

This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <0.5%, 0.5–0.99%, 1.0–1.49%, 1.5–1.99%, 2.0–2.49%, and >2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and color, along with IMF, were measured on 414 partridges (pectoral muscle). In this study, partridge meat was described as a kind of tender and moderately juicy meat with a nice color. Additionally, tenderness was significantly different between IMF < 0.5% and IMF > 0.5% levels (P < 0.01). IMF >0.5% also obtained higher value of WHC than IMF <0.5% although the difference was statistically nonsignificant. IMF levels did not affect pH or color. The results showed that IMF content was not significantly correlated with physical meat quality. However, in terms of eating experience, the minimum IMF level for better meat quality for consumer was 0.5%.Pearson correlation coefficients indicated that IMF content had significant negative correlations with moisture content but not with pH (r = −0.066), shear force (r = −0.072), WHC (r = 0.085), or color (L*(r = −0.049), a*(r = −0.028) and b*(r = 0.045)). Besides, meat pH had significant negative correlations with WHC (r = −0.036; P < 0.01) and lightness (L*) (r = −0.292; P < 0.01). Consequently, we consider pH to be one of the most important factors in evaluating meat quality of partridge.

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin.

Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated meat with distilled water (DW), 1% (w/v) bromelain solution, blank DE, and 1% (w/v) bromelain loaded in double emulsion (DE E) for 0, 24, 48, and 72 h at 4°C, and prepared raw meat for control. The marinated samples were assessed for color, water holding capacity, cooking loss, moisture content, pH, protein solubility, Warner-Bratzler shear force (WBSF) and gel electrophoresis. The droplet size of 1% (w/v) bromelain embedded in DE was increased compared with blank DE (p<0.05) and values of zeta potential decreased. The increase in lightness and color difference range of the DE-treated group was lower than that of the DW-treated group (p<0.05). Moreover, treatment by immersion in 1% (w/v) DE E resulted in the highest water holding capacity values (p<0.05) and lower cooking loss values than water base treatment (p<0.05). Results for myofibrillar protein solubility and WBSF showed a similar trend. 1% (w/v) DE E showed degradation of myosin heavy chain after 48 h in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Thus, bromelain-loaded DE is useful for controlling and handling enzyme activity in food industry.

Carcass and meat quality of Karacabey Merino and Kivircik lambs under an intensive finishing system

Carcass and meat quality traits of male and female lambs are important considerations in planning gender-based production and developing a marketing strategy for the product. Thus, the aim of this study was to determine the effects of sex on carcass and meat quality of Kivircik and Karacabey Merino lambs. Twenty male and 17 female lambs were used. Lambs were weaned at 45 days old and then fed ad libitum with concentrates and roughage until slaughter at 120 days. The study was carried out in two experiments at three-month intervals. Kivircik lambs had greater dressing percentage (47.96% vs 46.49%, P &lt;0.05) and omental-mesenteric fat proportion (1.71% vs 1.10%, P &lt;0.01), while Karacabey Merino lambs had a greater proportion of skin (11.14% vs 9.42%, P =0.001). Breed had no influence on water-holding capacity, shear force, L* and hue values (P &gt;0.05). The meat of Karacabey Merino lambs had greater a*, b* and chroma values after blooming for 24 hours than meat from Kivircik lambs. Male lambs had greater proportions of head (5.39% vs 4.62%, P &lt;0.001), feet (2.65% vs 2.46%, P &lt;0.01) and visceral organs (4.53% vs 4.15%, P &lt;0.05), while females had a greater proportion of visceral fat (1.76% vs 1.05%, P =0.001). Meat from female lambs was darker than meat from male lambs. In conclusion, under intensive conditions, the indigenous Kivircik breed had similar carcass and meat quality characteristics to the Karacabey Merino, a wool and meat breed. Keywords: breed effect; carcass quality; sex; lamb; meat quality

Association between meat color of DFD beef and other quality attributes

This study investigated the association between DFD beef color and other quality traits and explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and classified into one of three groups based on the pH 24 h post-mortem: normal (pH ≤ 5.70), atypical DFD (5.70 < pH ≤ 6.09) and typical DFD (pH > 6.09) beef and stored at 4 °C for 7 days. Typical DFD beef showed the lowest glycolytic potential, L*, a*, b*, chroma and oxymyoglobin accompanied with the highest water-holding capacity, hue angle and deoxymyoglobin values on day 1 of storage. Glycolytic potential was positively correlated with chroma, R630/580 and oxymyoglobin but was negatively correlated with pH and hue angle. Water-holding capacity was directly related to deoxymyoglobin levels. Atypical DFD beef showed a higher shear force value that was positively associated with metmyoglobin levels. In conclusion, DFD beef color was not only affected by ultimate pH but also related to shear force, glycolytic potential and water-holding capacity.

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

The chicken burgers were formulated with 20, 40 and 60% levels of gizzard or mechanically deboned chicken meat (MDCM). The chemical, physicochemical, microbiological and sensory properties of chicken burgers were evaluated during storage at -18±1oC for 6 months. The chicken burgers formulated with gizzard had higher (p ≤ 0.05) moisture (70.56%), crude protein (17.23%), total ash (2.97%) and lower (p ≤ 0.05) total volatile nitrogen (14.46 mg/100g), thiobarbituric acid (0.54 mg malonaldehyde/kg sample), peroxide value (3.74 meq/kg fat ), pH (6.42), water holding capacity value (3.50 cm2/0.3g) and plasticity (3.11 cm2/0.3g) than chicken burgers formulated with MDCM. The crude protein and total ash contents of the chicken burgers were (p ≤ 0.05) decreased and crude fat, total volatile nitrogen, and thiobarbituric acid increased (p ≤ 0.05) by increasing the levels of gizzard or MDCM. Increasing the levels of gizzard in the chicken burgers led to reducing total bacterial count, psychrophilic bacteria and Staphylococcus aureus counts compared with control chicken burger. However, MDCM had an opposite trend. The sensory properties of the chicken burgers formulated with gizzard had rating scores described as like very much (7.52-8.05). However, chicken burgers formulated with MDCM had rating scores ranged between like moderately (6.80) and like very much (7.03-7.64). Although TVN, TBA, PV and microbial load of the chicken burgers increased and sensory properties decreased during the storage period, the chicken burger still had an acceptable quality.

Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study.

The use of bacterial cellulose (BC) in food systems is still limited due to production costs. Nine clones belonging to Komagataeibacter hansenii, Komagataeibacter nataicola, Komagataeibacter rhaeticus, Komagataeibacter swingsii, and Komagataeibacter xylinus species were screened for cellulose productivity in growth tests with five different carbon sources and three nitrogen sources. The water-holding and rehydration capacities of the purified cellulose were determined. The structure of the polymer was investigated through nuclear magnetic resonance (NMR) spectroscopy, attenuated total reflection Fourier transform infrared (ATR-FT-IR) spectroscopy and X-ray diffraction (XRD) analysis, and observed by scanning electron microscope (SEM). Natural mutants of K. rhaeticus LMG 22126T and K. swingsii LMG 22125T showed different productivity. The factors “bacterial isolate” and “nitrogen source” significantly affected the production of cellulose (p < 0.01) rather than the factor “carbon source” (p = 0.15). However, on average, the best conditions for increasing yield were found in medium containing glucose and peptone. Water-holding capacity (WHC) values ranged from 10.7 to 42.3 (gwater/gcellulose) with significant differences among strains (p < 0.01), while the rehydration capacity varied from 4.2 to 9.3 (gwater/gcellulose). A high crystallinity (64–80%) was detected in all samples with Iα fractions corresponding to 67–93%. The ATR-FT-IR spectra and the XRD patterns confirmed the expected structure. BC made by GVP isolate of K. rhaeticus LMG 22126T, which was the strain with the highest yield, was added to a gluten-free bread formulation. Results obtained from measurements of technological parameters in dough leavening and baking trials were promising for implementation in potential novel foods.

ARE LICHEN GROWTH FORM CATEGORIES SUPPORTED BY CONTINUOUS FUNCTIONAL TRAITS: WATER-HOLDING CAPACITY AND SPECIFIC THALLUS MASS?

The focus of community ecology has shifted from the description of taxonomic composition towards an understanding of community assembly based on species’ ‘functional traits’. The functional trait approach is well developed for vascular plants, utilising variability of continuous phenotypic characters that affect ecological fitness, such as specific leaf area, tissue nitrogen concentration or seed mass, to explain community structure. In contrast, community assembly studies for poikilohydric cryptogamic plants and fungi, such as lichens, remain focused on broad categorical traits such as growth form difference: fruticose, foliose or crustose. This study examined intra- and interspecific variability for two highly promising continuous phenotypic measurements that affect lichen physiology and ecological fitness: water-holding capacity (WHC) and specific thallus mass (STM). Values for WHC and STM were compared within and among species, and within and among key macrolichen growth forms (fruticose and green-algal and cyanolichen foliose species), asking whether these widely used categories adequately differentiate the continuous variables (WHC and STM). We show large intra- and interspecific variability that does not map satisfactorily onto growth form categories, and on this basis provide recommendations and caveats in the future use of lichen functional traits.

Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties

Traditional flan is a pudding composed of egg, milk and sugar. In the present study, egg was substituted by colostrum or whey protein concentrate (WPC) as a source of whey proteins in order to develop a new functional dairy dessert. These formulations were compared with those of traditional or imitation flan (starch and hydrocolloids as a substitute for egg). Texture, viscosity, water holding capacity (WHC), sensory properties and antioxidant activity of flans were evaluated. The results showed that imitation flan had the highest hardness, gumminess and chewiness, while traditional flan was the highest in cohesiveness and springiness. However, colostrum flan behaved almost similar textural properties with those of traditional and WPC flans. The values of apparent viscosity and WHC were in the same range for colostrum, WPC and traditional flans. However, the viscosity and WHC of imitation flan were higher than those of other flans. Colostrum or WPC-flan possessed the highest antioxidant activity. Sensory characteristics of flan improved by addition of colostrum or WPC compared with imitation flan. Also, addition of colostrum or WPC did not significantly affect consumers acceptability compared to traditional flan. Flan containing colostrum or WPC provide a new recipe and could therefore be an effective functional dairy dessert with high antioxidative activity.

Changes in ammonia emmisions in different zonation on closed house in the dry season affects Broiler chicken meat quality

This research is an applied research carried out in broiler closed house with the aim of assessing the effect of ammonia emissions levels in different zones which affect the broiler meat quality in the dry season. Seven hundred and twenty broilers which taken from a portion of population in closed house with a capacity of 11.000 were used. The treatment applied is a change in ammonia emissions at a different zones which is measured on 0, 1/4, 1/2, and 3/4 length of broiler house from inlet. The parameters observed were pH, color and Water Holding Capacity (WHC) of broiler chicken meat. The results obtained indicate that an increase in ammonia emissions on zones 3 and 4 significantly affecting the increase of WHC value in zones 3 and 4 while other parameters do not. The increase of WHC value was an indicator of the decrease in broiler meat quality. It was concluded that the increase in ammonia emissions in zones 3 and 4 decreases the meat quality in the form of changes in the value of WHC without affecting pH and color values of broiler chicken breast meat.

Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice

ABSTRACT 1. This study was conducted to determine the effects of pineapple fruit juice at different marination times (0, 40, 80, 120 and 160 min) on pH, water holding capacity (WHC), cooking loss (CL) and colour (L*, a*, b*, hue angle and chroma) properties of breast, drumstick and thigh meats from spent hens. Textural properties (razor shear force and shear energy) and sensory analyses of the samples were tested. 2. With increasing marination time, there was a decrease in pH and WHC values, and an increase in CL values. However, marination treatment with pineapple fruit juice significantly affected the textural measurement of all the meat muscles compared with the control group. 3. Razor shear force and shear energy were lower when marination was performed for 160 min. Colour analyses showed that marination for 80 min resulted in significantly increased L*, a* and b* values. The samples marinated for longer times were most preferable, according to the tenderness scores assigned by the panellists.

Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels

The present work aimed to evaluate ohmic heating (OH) as an alternative technology to produce starch gels, and compare it with conventional heating (CH) process. Thermal properties of starches were characterized through differential scanning calorimetry. Native maize (MS) and cassava (CS) starches showed onset gelatinization temperatures of 70 °C and 57 °C, respectively. Suspensions of MS and CS were submitted to CH and OH at 90 °C and the resulting gels were evaluated regarding their physical stability (water holding capacity (WHC), sedimentation index (SI), and stability to freeze-thaw cycles) and rheological properties. Concerning the physical stability, CS gels showed better values of WHC and SI. However, when freeze-thaw cycles stability was analyzed, MS gels showed lower values of syneresis than CS gels, 20%, and 54%, respectively. Regarding rheological tests, MS gel data (tan δ∼0.1) showed a true gel-type structure, differently from CS gel (tan δ∼1) that shows a soft gel-type behavior. MS presented higher values of quality factor (Q) than CS, indicating the formation of a more stable gel. OH can replace CH in the food industry since it did not interfere in the structure of the starch gels analyzed, meanwhile there was no difference between all properties analyzed.

Physical characteristics of quail (Coturnix coturnix) meat given hydrolyzed feather meal from broiler at different levels

The quail (Coturnix-coturnix) is a type of bird that has recently been widely cultivated. One factor that can affect the physical quality of quail meat is feeding. The need for food ingredients for protein sources is necessary to meet the protein needs in the quail. Hydrolyzed feather of broiler chicken meals is a feed material that has a high protein content, but low potency digestibility. It is expected that the hydrolysis process improves the digestibility in feather meal. The level of digestibility of the ingredients will affect the rate of metabolism of nutrients (proteins) in the body of the quail. The metabolic process of the protein compounds also has the potential to influence the characteristics of quail meat. The purpose of this study was to evaluate the characteristics of quail meat by eating broiler feathers resulting from the hydrolysis process of feed at different levels. This study used 100 heads quail one week old, body weight range 140-180g, (unsex). The study was designed using a completely randomized design (CRD) unidirectional a 4 x 5 pattern. A total of four types of feeding treatment has been applied in this study, namely: (T0 = 0%, T1 = 1%, T2 = 1.5 and T3 = 2%. Each treatment was repeated five times. The number of treatment units was a 4 x 5 = 20 treatment units. Each treatment unit used five head quails as samples. The observation process was carried out for 30 days. On the 30th, the slaughtering process was carried out and then the meat quality test was continued. The test samples of the quality of the meat were obtained from the chest muscular (Pectoralis superficialis). Observations of parameters include: (1) the water holding capacity (WHC), (2) cooking loss (CL) and (3) meat shear force (MSF). The data obtained were analyzed statistically using ANOVA. The results of the research data show significant effect and then Duncan’s test. The results showed that the treatment of the feather meal hydrolyzed at different levels significantly (p<0.05) in the WHC, CL, and MSF. The WHC value of breast meat (Pectoralis superficialis) in the range of 32.42± 6.24-49.48±11.63%, CL (3.05±2.00-22.30±14.26%) and MSF (0.56±0.26-0.99±0.10 kg/cm2). The use of feeds from the broiler meal at 1.5% (T2) level shows the characteristics of quail meat better than other treatments.

Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs.

The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kıvırcık (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.

Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

ABSTRACTNative and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish burger (RTB) were investigated during 21 days of storage at 0°C. The addition of acid-modified starches (AMS) to RTB resulted in a high content of resistant starch (RS). The RTB with added native and modified starches showed a better stability of pH, WHC and texture profile values during the 21 days of storage. The lipid oxidation values of the RTB control showed higher values than the RTB with added native and modified starches. In the sensory evaluation test, the RTB supplemented with AMS have the highest score regarding acceptability. The result confirmed the potential of modified starches as a prebiotic food ingredient, since they improve the physicochemical and sensorial properties of RTB.

Effect of posttransportation grazing on the physiological condition and meat quality traits of Black Bengal goats.

This study was designed to reveal the role of posttransportation grazing on the physiological condition and meat quality traits of Black Bengal goats. Twenty-four castrated male Black Bengal goats were divided into a control (untransported) group and three treated groups: Walking and Transportation with Human Interference group (WTHI) (30min walking before 6hr transport and then 30min walking with human interference), posttransportation grazing for 48hr (PTG1), and posttransportation grazing for 72hr (PTG2). The WTHI and PTG1 groups had a significant reduction in their blood concentrations of tri-iodothyronine (T3 ) and thyroxine (T4 ), and a significantly higher neutrophil and lymphocyte (N:L) ratio compared with those of the control group. Blood concentrations of T3 and T4 and the N:L ratio of PTG2 returned to the control level after 72hr of grazing. The final pH and water-holding capacity values of meat were significantly higher in the WTHI group than in the control group, but those in the PTG2 group returned to the control level after 72hr of grazing. These results demonstrate that posttransportation grazing for 72hr is effective for recovering from damage induced by transportation stress.

Process Optimization for Dietary Fiber Production from Cassava Pulp Using Acid Treatment

Abstract Cassava pulp, the side product of tapioca industry consists of starch and fiber as the major component. Acid treatment was employed in the conversion process of cassava pulp into dietary fiber to remove the starch component, to increase fiber content, and to modify the structure of fiber. This study purposed to obtain optimum process conditions (acid concentration, temperature, and reaction time) in the production of dietary fiber from cassava pulp. Process optimization was conducted using Response Surface Methodology (RSM) for maximizing Total Dietary Fiber (TDF), Water Holding Capacity (WHC) and Oil Holding Capacity (OHC) as the responses. The optimum process was gained at 6% H2SO4 concentration, 127°C, and 45 mins. Prediction values of TDF, WHC, and OHC were 100%, 10.47 g/g, and 3.60 g/g, respectively. Validation was carried out and resulted in TDF 96.95%, WHC 10.47 g/g, and OHC 3.55 g/g. Physicochemical properties of the resulting dietary fiber were significantly improved. The fiber structure has modified which characterized by the changes in morphology and crystallinity.

Surimi from Freshwater Fish with Cryoprotectant Sucrose, Sorbitol, and Sodium Tripolyphosphate

Research has been conducted to produce surimi from freshwater fish (tilapia and snakehead fish). In general, this study aims to determine the process of making surimi from freshwater fish so that the concept of fishery product diversification can be applied. The specific purpose is to study the manufacture of surimi from freshwater fish and to investigate the addition of cryoprotectants consisting of sucrose, sorbitol and sodium tripolyphosphate (STPP) with different concentrations on the quality of frozen surimi. A factorial randomized block design consisting of two factors was used. The first factor was the type of fish, namely tilapia and snakehead fish. The second factor was a combination of cryoprotectants which consists of four levels namely K1 = (2% sucrose, 2% sorbitol, and 0.1% STPP), K2 = (3% sucrose, 3% sorbitol, and STPP 0.2%), K3 = (4% sucrose, 4% sorbitol, and 0.3% STPP), K4 = (5% sucrose, 5% sorbitol, and 0.4% STPP). Parameters analyzed were yield, moisture content, ash content, protein content, pH, water holding capacity (WHC) and folding test. The results showed that surimi from snakehead fish species had high yield, moisture content, protein content, and folding test, but had a low WHC value. The best surimi was obtained from snakehead fish which was added cryoprotectant combination of 5% sucrose, 5% sorbitol, and 0.4% STPP. The surimi has a moisture content of 78.91%, protein content of 19.84%, pH 6.38, WHC 2.08%, and folding test of 3.66 (not cracked after the first folding).

Acute heat stress detrimental effects transpose high mortality rate and affecting broiler breast meat quality

Acute heat stress may affect the quality of broilers meat, however there are no reports considering thermal conditions commercially available in Brazil. In this way, the present work aimed to fill this gap of industrial relevance. Broilers of commercial strain (Cobb 500, n = 540) were randomly assigned to two thermal conditions: acute heat stress (AHS; 35°C; 75 – 85% relative humidity) and not-heat-stress (NS; 22oC; 83 ± 6.6% relative humidity), for 2 hours prior to slaughter. The mortality rate for AHS broilers reached 37%, which was greater than 5.2% verified for NS. According to the mean values, the broiler chickens were not totally affected in the parameters of pH24h, lightness (L*), cooking loss, and shear force. However, the distributions of data show great variability in the values of pH24h, L* and water holding capacity (WHC) for AHS broilers. It is suggested that AHS broilers, at severe conditions which result in increased mortality, present breast meat with greater incidence of higher pH24h, and lower lightness and WHC values.