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Fulltext The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

Wan Rosli, W.I., Nor Maihiza, M.S., Raushan, M.

International Food Research Journal, 2015;22(1):311-317.
MyJurnal

This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajor- caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.

Matched MeSH terms: Meat Products
Quantitative Tetraplex Real-Time Polymerase Chain Reaction Assay with TaqMan Probes Discriminates Cattle, Buffalo, and Porcine Materials in Food Chain

Hossain MAM, Ali ME, Sultana S, Asing, Bonny SQ, Kader MA, et al.

J Agric Food Chem, 2017 May 17;65(19):3975-3985.
PMID: 28481513 DOI: 10.1021/acs.jafc.7b00730

Cattle, buffalo, and porcine materials are widely adulterated, and their quantification might safeguard health, religious, economic, and social sanctity. Recently, conventional polymerase chain reaction (PCR) and PCR-restriction fragment length polymorphism (RFLP) assays have been documented but they are just suitable for identification, cannot quantify adulterations. We described here a quantitative tetraplex real-time PCR assay with TaqMan Probes to quantify contributions from cattle, buffalo, and porcine materials simultaneously. Amplicon-sizes were very short (106-, 90-, and 146-bp for cattle, buffalo, and porcine) because longer targets could be broken down, bringing serious ambiguity in molecular diagnostics. False negative detection was eliminated through an endogenous control (141-bp site of eukaryotic 18S rRNA). Analysis of 27 frankfurters and 27 meatballs reflected 84-115% target recovery at 0.1-10% adulterations. Finally, a test of 36 commercial products revealed 71% beef frankfurters, 100% meatballs, and 85% burgers contained buffalo adulteration, but no porcine was found in beef products.

Matched MeSH terms: Meat Products/analysis
Genetic diversity, virulotyping and antimicrobial resistance susceptibility of Yersinia enterocolitica isolated from pigs and porcine products in Malaysia

Thong KL, Tan LK, Ooi PT

J Sci Food Agric, 2018 Jan;98(1):87-95.
PMID: 28542807 DOI: 10.1002/jsfa.8442

BACKGROUND: The objectives of the present study were to determine the antimicrobial resistance, virulotypes and genetic diversity of Yersinia enterocolitica isolated from uncooked porcine food and live pigs in Malaysia.
RESULTS: Thirty-two non-repeat Y. enterocolitica strains of three bioserotypes (3 variant/O:3, n = 27; 1B/O:8, n = 3; 1A/O:5, n = 2) were analysed. Approximately 90% of strains were multidrug-resistant with a multiple antibiotic resistance index < 0.2 and the majority of the strains were resistant to nalidixic acid, clindamycin, ampicillin, ticarcillin, tetracycline and amoxicillin. Yersinia enterocolitica could be distinguished distinctly into three clusters by pulsed-field gel electrophoresis, with each belonging to a particular bioserotype. Strains of 3 variant/O:3 were more heterogeneous than others. Eleven of the 15 virulence genes tested (hreP, virF, rfbC, myfA, sat, inv, ail, ymoA, ystA, tccC, yadA) and pYV virulence plasmid were present in all the bioserotpe 3 variant/03 strains.
CONCLUSION: The occurrence of virulent strains of Y. enterocolitica in pigs and porcine products reiterated that pigs are important reservoirs for Y. enterocolitica. The increasing trend of multidrug resistant strains is a public health concern. This is the first report on the occurrence of potential pathogenic and resistant strains of Y. enterocolitica in pigs in Malaysia. © 2017 Society of Chemical Industry.

Matched MeSH terms: Meat Products/analysis; Meat Products/microbiology*
Quality characteristics of Malaysian commercial beef frankfurters

Nurul, H., Alistair, T.L.J., Lim, H.W., Noryati, I.

International Food Research Journal, 2010;17(2):469-476.
MyJurnal

Five different brands of Malaysian commercial beef frankfurters were analyzed for quality characteristics. The proximate contents showed significant differences among the samples. The range of moisture content was 63.0-73.9%; the protein content was 10.63-16.43% while the fat content was 1.71-12.22%. The lightness value (L*) of the uncooked frankfurters, which was in the range of 47.02-52.28, was significantly different among the samples. The lightness of the cooked frankfurters, showed a decrease in all the samples compared to the uncooked samples. No significant differences were observed for the folding test; where all samples showed no cracks after they were folded in half. However, significant differences were observed for the texture analysis. The hardness, cohesiveness, chewiness, springiness, gumminess and shear force ranged between 4.59-10.30 kg, 0.26-0.35, 16.15-51.72 kgmm, 12.73-14.79 mm, 1.17-3.49 kg and 1.67-7.08 kg respectively. The results of the study showed that Malaysian commercial beef frankfurters were significantly different in their physicochemical properties.

Matched MeSH terms: Meat Products
Fulltext Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Nurhani Fatihah Mohd Hanifah, Hanis Nadia Yahya, Norlelawati Arifin

Malaysian Journal of Science, Health & Technology, 2021;7(1):34-42.
MyJurnal

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

Matched MeSH terms: Meat Products
Detection of Escherichia coli O157:H7 by multiplex PCR and their characterization by plasmid profiling, antimicrobial resistance, RAPD and PFGE analyses

Radu S, Ling OW, Rusul G, Karim MI, Nishibuchi M

J Microbiol Methods, 2001 Aug;46(2):131-9.
PMID: 11412923

Twenty-five and three strains of Escherichia coli O157:H7 were identified from 25 tenderloin beef and three chicken meat burger samples, respectively. The bacteria were recovered using the immunomagnetic separation procedure followed by selective plating on sorbitol MacConkey agar and were identified as E. coli serotype O157:H7 with three primer pairs that amplified fragments of the SLT-I, SLT-II and H7 genes in PCR assays. Susceptibility testing to 14 antibiotics showed that all were resistant to two or more antibiotics tested. Although all 28 strains contained plasmid, there was very little variation in the plasmid sizes observed. The most common plasmid of 60 MDa was detected in all strains. We used DNA fingerprinting by randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) to compare the 28 E. coli O157:H7 strains. At a similarity level of 90%, the results of PFGE after restriction with XbaI separated the E. coli O157:H7 strains into 28 single isolates, whereas RAPD using a single 10-mer oligonucleotides separated the E. coli O157:H7 strains into two clusters and 22 single isolates. These typing methods should aid in the epidemiological clarification of the E. coli O157:H7 in the study area.

Matched MeSH terms: Meat Products/microbiology*
Lab-on-a-chip-based PCR-RFLP assay for the confirmed detection of short-length feline DNA in food

Ali ME, Al Amin M, Hamid SB, Hossain MA, Mustafa S

Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2015;32(9):1373-83.
PMID: 26208950 DOI: 10.1080/19440049.2015.1075068

Wider availability but lack of legal market trades has given feline meat a high potential for use as an adulterant in common meat and meat products. However, mixing of feline meat or its derivatives in food is a sensitive issue, since it is a taboo in most countries and prohibited in certain religions such as Islam and Judaism. Cat meat also has potential for contamination with of severe acute respiratory syndrome, anthrax and hepatitis, and its consumption might lead to an allergic reaction. We developed a very short-amplicon-length (69 bp) PCR assay, authenticated the amplified PCR products by AluI-restriction digestion followed by its separation and detection on a lab-on-a-chip-based automated electrophoretic system, and proved its superiority over the existing long-amplicon-based assays. Although it has been assumed that longer DNA targets are susceptible to breakdown under compromised states, scientific evidence for this hypothesis has been rarely documented. Strong evidence showed that shorter targets are more stable than the longer ones. We confirmed feline-specificity by cross-challenging the primers against 10 different species of terrestrial, aquatic and plant origins in the presence of a 141-bp site of an 18S rRNA gene as a universal eukaryotic control. RFLP analysis separated 43- and 26-bp fragments of AluI-digest in both the gel-image and electropherograms, confirming the original products. The tested detection limit was 0.01% (w/w) feline meat in binary and ternary admixed as well as meatball matrices. Shorter target, better stability and higher sensitivity mean such an assay would be valid for feline identification even in degraded specimens.

Matched MeSH terms: Meat Products/analysis*
Potential authentication of various meat-based products using simple and efficient DNA extraction method

Khairil Mokhtar NF, El Sheikha AF, Azmi NI, Mustafa S

J Sci Food Agric, 2020 Mar 15;100(4):1687-1693.
PMID: 31803942 DOI: 10.1002/jsfa.10183

BACKGROUND: The growth of halal food consumption worldwide has resulted in an increase in the request for halal authentication. DNA-based detection using powerful real-time polymerase chain reaction (PCR) technique has been shown to be highly specific and sensitive authentication tool. The efficient DNA extraction method in terms of quality and quantity is a backbone step to obtain successful real-time PCR assays. In this study, different DNA extraction methods using three lysis buffers were evaluated and developed to recommend a much more efficient method as well as achieve a successful detection using real-time PCR.
RESULTS: The lysis buffer 2 (LB2) has been shown to be the best lysis buffer for DNA extraction from both raw and processed meat samples comparing to other lysis buffers tested. Hence, the LB2 has been found to be ideal to detect meat and porcine DNAs by real-time PCR using pairs of porcine specific primers and universal primers which amplified at 119 bp fragment and 93 bp fragment, respectively. This assay allows detection as low as 0.0001 ng of DNA. Higher efficiency and sensitivity of real-time PCR via a simplified DNA extraction method using LB2 have been observed, as well as a reproducible and high correlation coefficient (R2 = 0.9979) based on the regression analysis of the standard curve have been obtained.
CONCLUSION: This study has established a fast, simple, inexpensive and efficient DNA extraction method that is feasible for raw and processed meat products. This extraction technique allows an accurate DNA detection by real-time PCR and can also be implemented to assist the halal authentication of various meat-based products available in the market. © 2019 Society of Chemical Industry.

Matched MeSH terms: Meat Products/analysis*
Fulltext Isolation and molecular detection of Newcastle Disease virus from an imported meat sample

Leow, B.L., Syamsiah, A.S., Ong, G.H., Faizul, F.M.Y., Muhammad, R.S., Basirah, M.A., et al.

Jurnal Veterinar Malaysia, 2016;28(2):17-20.
MyJurnal

Infected poultry meat plays an important role in the spread of Newcastle Disease (ND). In this study, an imported meat product was found to be positive for ND by both virus isolation and molecular characterization. Analysis of the deduced amino acid sequences of the F protein cleavage site showed that the isolate was virulent as indicated by the sequence 112RRQKR116 for the Cterminus of the F2 protein and phenylanine (F) at the N-terminus of the F1 protein, residue 117. Basic Local Alignment Search Tool (BLAST) analysis showed the isolate was 98% identical with China Hebei ND strain. Though the regulations for the importation of poultry meat for human consumption into Malaysia are strict, the possibility of the persistence of ND virus in imported meat is prevalent. Strict enforcement of importing regulations and screening the disease in imported poultry meat is important to ensure food safety and prevent introducing ND strain fInfected poultry meat plays an important role in the spread of Newcastle Disease (ND). In this study, an imported meat product was found to be positive for ND by both virus isolation and molecular characterization. Analysis of the deduced amino acid sequences of the F protein cleavage site showed that the isolate was virulent as indicated by the sequence 112RRQKR116 for the Cterminus of the F2 protein and phenylanine (F) at the N-terminus of the F1 protein, residue 117. Basic Local Alignment Search Tool (BLAST) analysis showed the isolate was 98% identical with China Hebei ND strain. Though the regulations for the importation of poultry meat for human consumption into Malaysia are strict, the possibility of the persistence of ND virus in imported meat is prevalent. Strict enforcement of importing regulations and screening the disease in imported poultry meat is important to ensure food safety and prevent introducing ND strain from other countries into Malaysiarom other countries into Malaysia.

Matched MeSH terms: Meat Products
Fulltext Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties

Fakhriyah Nur Ibrahim, Masni Mat Yusoff, Radhiah Shukri, Mohammad Rashedi Ismail-Fitry

Journal of Advanced Research in Applied Sciences and Engineering Technology, 2018;11(1):108-117.
MyJurnal

Pork and bovine collagen incorporated into meat products showed promising
functional properties as food ingredients but has the halal issue. This study
investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer
in buffalo patties in terms of proximate values, texture and colour properties. There
were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5%
FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were
no significant differences (p>0.05) between all formulations in terms of cooking yield,
shrinkage, water-holding capacity, and pH value. The sensory test showed no
significant difference (p>0.05) between all formulations in terms of colour,
appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH
had significantly lower (p

Matched MeSH terms: Meat Products
Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer

Nurjuliana M, Che Man YB, Mat Hashim D, Mohamed AK

Meat Sci, 2011 Aug;88(4):638-44.
PMID: 21420795 DOI: 10.1016/j.meatsci.2011.02.022

The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose™ was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint™, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1.

Matched MeSH terms: Meat Products/analysis*
Fulltext Assessing biofilm formation by Listeria monocytogenes

Fouladynezhad, N., Afsah-Hejri, L., Rukayadi, Y., Abdulkarim, S.M., Son, R., Marian, M.N.

International Food Research Journal, 2013;20(2):987-990.
MyJurnal

Listeria monocytogenes (L. monocytogenes) is a serious food-borne pathogen for immunocompromised individuals. L. monocytogenes is capable of producing biofilm on the surface of food processing lines and instruments. The biofilm transfers contamination to food products and impose risk to public health. Transfers contamination to food products, and impose risk hazard to public health. The aim of this study was to investigate biofilm producing ability of L. monocytogenes isolates. Microtitre assay was used to measure the amount of biofilm production by ten L. monocytogenes isolates from minced chicken / meat, sausages and burgers. Results showed that all 10 L. monocytogenes isolates were able to form biofilm after 24 h at 20˚C on polystyrene surface (the common surface in food industries). Some strains were capable of forming biofilm more than the others. All strains showed a slight raise in the quantities of attached cells over 48 and 72 h. L. monocytogenes strains isolated from minced chicken, minced meat and burgers were better biofilm-producers comparing to the strains isolated from sausages.

Matched MeSH terms: Meat Products
Fulltext Challenges and importance of traceability of halal raw materials in processed meat products: a review

Babji, A.S., Ghassem, M., Hong, P.K., Maizatul, S.M.S.

ASM Science Journal, 2012;6(2):144-147.
MyJurnal

Research and development trends will continue to design innovative composite foods in which muscle proteins are combined with non-conventional animal products, non-meat proteins and functional food additives, many of which have lost their original inherent properties and characteristics. Composite food are products with meat, non-meat proteins, fats, carbohydrates and functional ingredients such as pre-emulsion, probiotics, enzymes, bioactives, peptides, hormones, emulsifiers, gelatin, animal fats/oils, alcohol and visceral tissues. Traceability of halal meat raw materials should start at the point of animal breeding, production to the stage of halal slaughter, processing operations and final point of consumption. Traceability of food additives used in the food industry remains a major hurdle for the Muslim community seeking halal food. The processes and technological advancements made in raw material processing, ingredient extractions, modifications, purification and resynthesized into many food ingredients make the question of traceability and solving of the materials and processes that are halal a monumental task. Food is only halal if the entire food chain from farm to table, is processed, handled and stored in accordance with the syariah and/or halal standards or guidelines, such as in the Jabatan Kemajuan Islam Malaysia (JAKIM): General guidelines, Malaysia Standards MS 1500:2009 and Codex Alimentarius (Food Labeling). Here lies the challenge and importance of traceability to verify the ‘wholesomeness’ of the sources of halal raw materials and final meat-based food products.

Matched MeSH terms: Meat Products
Modified use of methylene blue in the tissue compression technique to detect sarcocysts in meat-producing animals

Ng YH, Subramaniam V, Lau YL

Vet Parasitol, 2015 Nov 30;214(1-2):200-3.
PMID: 26455572 DOI: 10.1016/j.vetpar.2015.09.032

Sarcocystosis in meat-producing animals is a major cause of reduced productivity in many countries, especially those that rely on agriculture. Although several diagnostic methods are available to detect sarcocystosis, many are too time-consuming for routine use in abattoirs and meat inspection centers, where large numbers of samples need to be tested. This study aimed to compare the sensitivity of the methylene blue tissue preparation, unstained tissue preparation and nested PCR in the detection of sarcocysts in tissue samples. Approximately three-fold more sarcocysts were detected in methylene blue-stained tissue compared to unstained controls (McNemar's test: P<0.01). Test sensitivity was comparable to that of the gold standard for sarcocyst detection, nested polymerase chain reaction. These results suggest that methylene blue can be used in tissue compression as a rapid, safe, and inexpensive technique for the detection of ruminant sarcocystosis in abattoirs.

Matched MeSH terms: Meat Products
Fulltext Multiplex Real-Time PCR with HRM for Detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples

Kurbakov KA, Konorov EA, Minaev MY, Kuznetsova OA

Food Technol Biotechnol, 2019 Mar;57(1):97-104.
PMID: 31316281 DOI: 10.17113/ftb.57.01.19.5983

Optimization of fermentation processes requires monitoring the species composition of starter cultures and their growth during fermentation. Most starter cultures contain closely related species. Nowadays, high-resolution melting (HRM) analysis is extensively used for multiplex identification of closely related species. In the present paper, we applied real-time polymerase chain reaction (PCR) with HRM analysis for the detection and differentiation of Lactobacillus sakei and L. curvatus. A primer pair was selected for the site of the rpoA gene of Lactobacillus spp. Eleven starter cultures and fifteen fermented sausages with a known bacterial composition were successfully tested using real-time PCR with HRM analysis with the developed primer pair.

Matched MeSH terms: Meat Products
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA

Compr Rev Food Sci Food Saf, 2010 Sep;9(5):513-529.
PMID: 33467834 DOI: 10.1111/j.1541-4337.2010.00124.x

The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.

Matched MeSH terms: Meat Products
Fulltext Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

Aslinah LNF, Mat Yusoff M, Ismail-Fitry MR

J Food Sci Technol, 2018 Aug;55(8):3241-3248.
PMID: 30065435 DOI: 10.1007/s13197-018-3256-1

Adzuki bean is high in protein and fiber with a potential to be used as meat extender and fat replacer in the meat product. Replacement of both the corn flour and fat with different percentages of adzuki beans flour (ABF) has successfully produced acceptable reduced fat meatballs. Meatballs with 100% (w/w) ABF replacement exhibited highest cooking yield and higher moisture content compared to meatballs without the flour, which indicates its ability to bind water. Increasing the ABF content also increased the hardness and chewiness of the meatballs, whilst decreasing their lightness and yellowness. Replacing the corn flour and fat contents with ABF has obviously decreased the fat and calorie contents of the meatballs, yet their protein and carbohydrate contents remained the same compared to control. The sensory test revealed that meatball samples with 25% (w/w) and 50% (w/w) ABF showed no significant difference compared to control but received highest overall acceptability among the panelists. This indicates that replacement of corn flour and fat with ABF especially at 50% (w/w) in the production of reduced fat meatballs resulted with better physicochemical properties and acceptable sensory compared to original meatballs.

Matched MeSH terms: Meat Products
Fulltext Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)

Bakar, J., Abdul Kadir, N. S., Ahmad Mazlan, A. S., Ismail Fitry, M. R.

International Food Research Journal, 2020;27(4):618-624.
MyJurnal

The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with
papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH,
thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH
of samples significantly dropped (p < 0.05) during storage, and the highest decrease was in
control sample. The moisture content in control sample had an increasing trend while that of
samples with 5 and 7% PSE coatings significantly decreased, and only a slight change for
samples with 0% PSE coating. All samples had significant increase in their TBA values during
storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and
coated sausage in 0, 5, and 7% PSE exceeded the recommended microbial standard after 2, 6,
8, and 4 d of storage, respectively. Overall, coating with 5% of PSE was the most effective in
retarding the quality deterioration of the fish sausages.

Matched MeSH terms: Meat Products
Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Wan-Mohtar WAAQI, Halim-Lim SA, Kamarudin NZ, Rukayadi Y, Abd Rahim MH, Jamaludin AA, et al.

J Food Sci, 2020 Oct;85(10):3124-3133.
PMID: 32860235 DOI: 10.1111/1750-3841.15402

In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P

Matched MeSH terms: Meat Products/analysis*
Thiol-functionalized magnetic carbon nanotubes for magnetic micro-solid phase extraction of sulfonamide antibiotics from milks and commercial chicken meat products

Nasir ANM, Yahaya N, Zain NNM, Lim V, Kamaruzaman S, Saad B, et al.

Food Chem, 2019 Mar 15;276:458-466.
PMID: 30409620 DOI: 10.1016/j.foodchem.2018.10.044

Thiol-functionalized magnetic carbon nanotubes (TMCNTs) were employed as the sorbent in the magnetic micro-solid phase extraction (M-µ-SPE) of sulfonamide antibiotics (SAs) in water, milks and chicken meat products prior to high performance liquid chromatography-diode array detector (HPLC-DAD) analysis. The synthesized sorbent was characterized by several spectroscopic techniques. Optimum conditions were: 20 mg of TMCNTs at pH 4, 2 min extraction time, 10% addition of salt and 30 mL of sample volume. Under the optimized TMCNTs-M-µ-SPE and HPLC-DAD conditions, the method showed good linearity in the range of 0.1-500 µg L-1 (r2 ≥ 0.9950), low limits of detection (0.02-1.5 µg L-1), good analytes recovery (80.7-116.2%) and acceptable RSDs (0.3-7.7%, n = 15). The method was applied to tap water (1), milks (15) and commercial chicken meat products (35), SAs were detected in five chicken meat samples (3.0-25.7 µg L-1). The method is critically compared to those reported in the literature.

Matched MeSH terms: Meat Products/analysis*

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