The authors would like to acknowledge the support of the INNOVA programme of the Polytechnic University of Valencia in the financing of this study Author Andres-Bello was supported by the Polytechnic University of Valencia under a grant Author Iborra (moisture protein fat ash and total carbohydrate) and physicochemical properties (cooking yield moisture retention fat retention juiciness folding test color texture profile analysis and sensory qualities) Meatballs were produced using 65% quail meat 3% flour (cassava corn wheat sago and potato flour) 3 2% soy protein isolate 10% palm oil 2 1% salt 2% sugar 0 9% mixed spices

Physicochemical Characteristics of Protein

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates Transglutaminase and Elasticised Package Forming Sephora Baugreet 1 2 Joseph P Kerry 2 Paul Allen 1 Eimear Gallagher 1 and Ruth M Hamill 1 1Food Quality and Sensory Science Department Teagasc Food Research Centre Ashtown Dublin 15 Ireland

The demand for restructured meat products such as nuggets has increased significantly in the last 20 years ( Resurreccion 2003 ) This process offers many opportunities to the food industry ( Mandigo 1986 ) The objective of this study was to evaluate physicochemical and sensory characteristics of chicken nuggets formulated with different quantities of washed mechanically deboned chicken

This can help us to understand the lower physicochemical properties obtained in the IRC3 sample 3 8 Sensory analysis Sensory evaluation can assist food scientists in instructively gaining a distinct understanding of the consequences of reformulation meat gel processes The sensory evaluation profiles of restructured meat gel samples of each

29/12/2017Physicochemical Properties of Meatballs The pH value of the meatballs was measured after homogenization (Interscience Co Model BagMixer 400P France) with distilled water at a ration of 1:10 using a pH meter (Denver Instrument USA) Moisture content was measured by the weight difference before and after oven drying at 105C for 16 h Ash content was measured by AOAC 1970

WITHDRAWN:Effect of Sodium Chloride Replacement on the Sensory and Physico-Chemical Properties of Restructured Chicken Jerky Feby Luckose 1 * Mohan Chandra Pandey 1 Virat Abhishek 1: Defence Food Research Laboratory Mysore India Correspondence: Feby Luckose Tel: 91 9538830566 Fax: 91 821 2473468 Email: febyluckosegmail

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Influence of Roasting on Sensory Antioxidant Aromas and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L ) Hindawi Limited -- Journal of Food Quality Effects of Different Working Modes of Ultrasound on Structural Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates Hindawi Limited -- Journal of Food Quality

01/07/2020Studies involving the development of low sodium meat products that do not negatively affect the physicochemical properties and sensory acceptance are necessary in order to satisfy current consumer demands and the recommendations of the health agencies The objective of this study was to evaluate the effects of the addition of KCl and the use of ultrasound on the physicochemical properties

The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 Wcm −2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham Four treatments of low sodium restructured cooked ham (mean of 324 52 mg Na/100 g) were prepared: CT - Control Treatment UsT

The demand for restructured meat products such as nuggets has increased significantly in the last 20 years ( Resurreccion 2003 ) This process offers many opportunities to the food industry ( Mandigo 1986 ) The objective of this study was to evaluate physicochemical and sensory characteristics of chicken nuggets formulated with different quantities of washed mechanically deboned chicken

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives restructured jerky excipient water activity TBARS property This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives The treatments were divided into glutinous rice flour potato starch soybean and acorn powder

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives Su Kyung Ku Jong Dae Park Nam Hyuck Lee Hee Ju Kim1 and Young Boong Kim* Korea Food Research Institute Sungnam 463-746 Korea 1Meat Bank Incheon 404-300 Korea Abstract This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives The treatments

and Sensory Properties of Low-fat Frankfurters Eui-Joo Yeo Hyun-Wook Kim Ko-Eun Hwang Dong-Heon Song Yong-Jae Kim Youn-Kyung Ham Fu-Yi He Jae-Hyun Park and Cheon-Jei Kim* Department of Food Science and Biotechnology of Animal Resources Konkuk University Seoul 143-701 Korea Abstract Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG

Improving physicochemical antioxidative and sensory quality of raw chicken meat by using acorn extracts LWTVolume 98 December 2018 Pages 477-484 znl O Email Author Ergezer H Gke R View Correspondence (jump link) University of Pamukkale Department Food Engineering Denizli Turkey Abstract View references (50) The aim of this study was to investigate the effectiveness of

Research Article Sensorial and Physicochemical

restructured fish and meat desserts and custard among others (Walewijk et al 2008) A fried restructured sweet potato with a system of glycation capable of absorbing the least amount of oil during frying with excellent sensorial characteristics was elaborated

Restructured meat products such as patties and sausages are an important part of both the meat product and fast-food industries To this end we evaluated the physicochemical properties and sensory attributes of pork patties supplemented with our nanoemulsion Materials and Methods Materials Fresh ground ham (hind leg) and canola oil (Sajo Haepyo Seoul Korea) were purchased

Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML) Materials and Methods: Deboned buffalo meat obtained from the carcass of adult buffalo within 5-6 h of slaughter and stored under frozen condition Calcium fortified RBML were prepared by replacing the lean buffalo

under fluorescent light (150–200 lux) Physicochemical microbial and sensory properties of chevon jerky prepared either with or without sodium nitrite were determined at 1 15 and 30 d of storage Physicochemical properties The physical properties of color and shear forces were measured on restructured chevon jerky during 30 d of storage

Share Restructured beef with different proportions of walnut as affected by meat particle size Embed size(px) Link Share of 7 Report 15 Categories Legal forms Published May 29 2019 Download All materials on our website are shared by users If you have any

Sensory physicochemical and microbial properties of the processed and raw squids were studied to compare the quality parameters of each roasting treatment against the raw state Results of the sensory evaluation demonstrating the preference criteria for appearance odor taste texture and overall preference are shown in Table 4

Physicochemical and sensory characteristics of restructured beef steak with added walnuts: Autor: Jimnez Colmenero Francisco Serrano A Ayo J Solas M Teresa Cofrades Susana Carballo Jos: Fecha de publicacin: 2003: Editor: Elsevier: Citacin: Meat Science 65: 1391- 1397 (2003) Resumen: The effects of different proportions (0 5 10 15%) of added walnuts on the

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives Su Kyung Ku Jong Dae Park Nam Hyuck Lee Hee Ju Kim1 and Young Boong Kim* Korea Food Research Institute Sungnam 463-746 Korea 1Meat Bank Incheon 404-300 Korea Abstract This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives The treatments

It also showed favorable sensory and physicochemical properties while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product 1 Introduction The common squid (Todarodes pacificus Steenstrup) is an important commercial cephalopod species mainly found in East Asian countries including China Korea and

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives Su Kyung Ku Jong Dae Park Nam Hyuck Lee Hee Ju Kim1 and Young Boong Kim* Korea Food Research Institute Sungnam 463-746 Korea 1Meat Bank Incheon 404-300 Korea Abstract This study was carried out to evaluate the effect on properties of restructured jerky by the addition volume of additives The treatments