Chicken meat is widely consumed and it is the most common and popular poultry species in the world.The preference and consumption of chicken meat have been tremendously increasing in Malaysia. About 120 respondents who took part in the study were classified into four groups namely routine chicken eaters, chicken likers, chicken lovers with a health concern and real chicken lovers based on their preference and consumption of chicken meat. It is worthwhile to mention that the taste, price, and easy to cook were statistically significant between the four groups. In addition, race moderates the relationship with Malays dominating the chicken lovers’ category. It is interesting to observe that Malays prefer chicken meat with chilies, Chinese prefer chicken meat with sauce and Indians prefer chicken meat with salad.The findings of the study are useful to the broiler plants and agencies that are responsible in selling chicken meat. Further, the results may be used as a guide to the selection of chicken meat, and also to the restaurant owners in the selection of food to be offered to their consumers.
This work aims at optimizing the media constituents for citric acid production from oil palm empty fruit bunches (EFB) as renewable resource using artificial neural networks (ANN) approach. The bioconversion process was done through solid state bioconversion using Aspergillus niger. ANN model was built using MATLAB software. A dataset consists of 20 runs from our previous work was used to develop ANN. The predictive and generalization ability of ANN and the results of RSM were compared. The determination coefficients (R2-value) for ANN and RSM models were 0.997 and 0.985, respectively, indicating the superiority of ANN in capturing the non-linear behavior of the system. Validation process was done and the maximum citric acid production (147.74 g/kg-EFB) was achieved using the optimal solution from ANN which consists of 6.1% sucrose, 9.2% mineral solution and 15.0% inoculum.
Plastic packaging is widely used by hawkers to pack food items within the foodservice industry. Despite of the various benefits brought about by plastics within the foodservice industry, concerns associated to food safety and solid waste disposal have been raised. Therefore, a study that involved 131 food hawkers at night markets in Kuala Selangor, Selangor, had been carried out to evaluate their perceptions pertaining to the use of plastic packaging to pack hot food items. As such, this study investigated the correlations between perceptions of food hawkers towards awareness, health hazards, environmental hazards, regulations, and the practice of using plastic packaging to pack hot edible food items. In addition, this study determined the most relevant predictor that influences the practice of using plastic packaging. A cross-sectional survey that integrated a self-administered structured questionnaire was employed for the purpose of this study. The retrieved data were analysed by using SPSS version 21. The study outcomes revealed that the food hawkers appeared to have good perceptions towards environmental hazard (3.52 ± 0.48) and regulation (3.51 ± 0.38), but poor perceptions on awareness (2.73 ± 0.66) and health hazard (2.55 ± 0.64). Nevertheless, significantly positive and moderate correlations were observed between health hazard (r = 0.45, p < 0.05), environmental hazard (r = 0.43, p < 0.05), regulations (r = 0.42, p < 0.05) and plastic packaging practices. The study reveals that health hazard emerges to be the main predictor of the plastic packaging practices. Hence, future studies may incorporate larger sample size and various locations in Malaysia as this study only serves as a platform to comprehend the practice of packing hot food items using plastic packaging from the stance of food hawkers.
Mangosteen (Garcinia mangostana Linn.) is a highly beneficial fruit, containing potent bioactive compounds such as xanthones. However, the metabolite comparisons of mangosteen pericarp, aril and seed have not been described in detail previously. A comparative approach was undertaken in the present work to evaluate the effects of different ratios of solvent combination in the metabolite extraction of mangosteen. Gas chromatography-based metabolomics approach was performed to evaluate the efficiency of two metabolite extraction methods utilising different solvent extraction ratios (3/1/1 v/v or 2/1/2 v/v of methanol/chloroform/water) in determining the primary metabolite composition of mangosteen fruit tissues (pericarp, aril and seed). Cumulatively, 43 known metabolites were putatively identified from the mangosteen fruit tissues. Due to the higher ratio of polar solvent (methanol and water) used in method 2 as compared to method 1, the former method preferentially extracted a higher number of polar metabolites. Conversely, the higher ratio of methanol solvent in method 1 also contributed to the identification of more alcohol metabolites. Additionally, the multivariate analysis revealed that mangosteen pericarp was mainly localised by ribonic acid, arabinopyranose, β-hydroxypyruvic acid, L-(+)-tartaric acid and galacturonic acid. Meanwhile, thymol-α-D- glucopyranoside and D-ribofuranose contributed to the separation of mangosteen aril, whereas mangosteen seed contained high levels of β-D-galactofuranose, L-threonic acid, butanoic acid, glycoside, malic acid and myo-inositol. Results suggested that the differing solvent ratios can highly influence the types and levels of the extracted metabolites. This finding highlights the influence of metabolite solvent extraction methods towards the end results of the extraction as well as the localisation of primary metabolites in different mangosteen fruit tissues. Hence, the present work is vital in revealing important spatial information of various metabolites toward a better understanding of the mangosteen fruit ripening process.
The study investigated socio-demographic factors and product attributes affecting purchase decision of special rice by Malaysian consumer. The primary data were analyzed by using binary logit model.
Demographic factors and consumer preference for special rice (with reference to basmati rice) attributes were identified to affect purchasing behavior for special rice. Size of household, marital status, number of children, household income and gender of consumers are the main socio-demographic factors that significantly influence households’ choices of special rice for home consumption in the Klang Valley area. The findings also suggest that product attributes such as flavor and aroma, availability, brand name and quality also influence the frequent purchasing of Basmati rice among the Malaysian consumers. However price and easy preparation are not significant in influencing the frequent purchasing of Basmati rice since most consumers are aware that special rice such as Basmati is expensive and all rice has to be prepared in a usual way.
In competitive markets, agribusiness firms have embarked on improving their service quality for building and maintaining a profitable relationship with their customers. However, such impact of service quality on business commitment has not been empirically investigated. To fill this gap, this study explores the relationship between service quality and commitment, using a case of supplier selection of fresh produce by hotel, restaurant, and catering (HORECA) sector in Malaysia. Using SERVQUAL as the main component of the conceptual framework, the relevant information was collected from 195 random HORECA operators and analyzed using partial least squares. The results indicate that service quality explains little of HORECA’s decision to stay with their current suppliers. While most service quality factors were insignificant, “responsiveness” in term of providing delivery service had a statistically significant positive impact on HORECA’s contractual arrangement with their current suppliers. These findings imply that quality service is being seen as a supplement; economic factors (e.g., prices and their stability, credit term) are likely to be the key drivers affecting buyer-seller relationships. If suppliers want to stay on course, they have to improve their service quality and focus more on delivery service. In addition, more research is needed in this relatively new area.
Aquaculture businesses in Malaysia require careful and comprehensive financial analysis to be successful. Comprehensive financial analysis has three key components, namely financial position, profitability and liquidity/cash flow. This research focuses on using pro forma income statements to analyze financial positions and to evaluate the effect of government incentives on sustainability of Malaysian aquaculture farms. This paper is divided into two sections; the first section discusses and provides the finding and comparability of the financial analysis on freshwater and brackish water producers. In the first section, the discussion was based on financial viability criteria, namely net present value (NPV), internal rate of return (IRR) and benefit cost ratio (BCR)) for base study. The evaluation process was carried out using four different phases; base study and government incentives simulations, Pioneer Status (PS), Investment Tax Allowance (ITA), and Accelerated Capital Allowance (ACA) for effectiveness of government incentives and roles in increase of profitability and production. The results showed that in all brackish water farms, NPV after the ACA incentive showed a higher and positive value comparable to individual PS and ITA. The effect of Government Incentive on Penaeus vannamei and Grouper showed that IRR and NPV on ACA (based on PS) is 2% and 9%, respectively higher than ACA (based on ITA). Meanwhile, in Barramundi farming ACA (based on ITA) was 8% higher than ACA (based on PS). The results on freshwater showed that ACA (based on ITA) on Tilapia and Catfish was 8% and 6% higher than ACA (based on PS). This paper concludes that the aquaculture operators should choose to accept PS with ACA on Penaeus vannamei and Grouper and choose ACA based on ITA on Barramundi, Tilapia and Catfish in order to maximize private profitability.
This study was carried out to determine recognition threshold and taste preference for three basic tastes (sweetness, saltiness and sourness) based on location (interior and coastal) among the Kadazandusun ethnic in Sabah, Malaysia. One hundred and ninety four (194) volunteers aged 20 to 55 years were selected randomly (stratified) as subject. Three Alternative Forced- Choice (3AFC) and hedonic test were used to determine the taste threshold and preference. The interior group had lower taste threshold for all tastes; sweet (10.97 g/L ± 3.69), salty (1.14 g/L ± 0.38), sour (0.0095 g/L ± 0.011) compared to the coastal group; sweet (11.56 g/L ± 3.71), salty (1.23 g/L ± 0.39), sour (0.0012 g/L ± 0.0034). For intensity and hedonic rating, the patterns of response varied based on location for sweet and sour taste. No significant different (p>0.05) was observed for salty taste. However, both groups preferred the base stimulus which concentration similar to the commercially available products tested. There is a correlation between taste threshold and optimum concentration. Individuals with preferred high taste intensity tend to have higher taste threshold. Location and culture can influenced individual taste preference. However, exposure and experience to taste sensation was the major factor on individual’s taste preference.
Solid-state fermentation (SSF), which is an excellent alternative for industrial enzyme production, entails the exploitation of cheap agro-industrial residues (low priced culture media). This paper delves into the cultivation of mould (GRAS Penicillium candium PCA 1/TT031) using wheat bran (WB) as the culture media. The parameters for crude enzymatic extraction of lipase production were optimized to achieve the highest possible lipase activity. An incubation period of 7 days (3.06 U/g WB), 2% of tributyrin (5.43 U/g WB), meat peptone equal to 2% (5.2 U/g WB), moisture content of 50% (v:w) (6.6 U/g WB), initial pH of 9.0( 8.6 U/g WB), inoculum size of 5×106 spore/g of WB (11.3 U/g WB), an incubation temperature of 20°C (13.6 U/g WB), and an extractant consisting of phosphate buffer pH 7.0 (14.7 U/g WB) were the conditions applied for this study.
This study investigates productivity growth and efficiency of Large Scale Enterprises (LSEs) in the
Malaysian food processing industry. Malmquist productivity index of Data Envelopment Analysis (DEA) was employed to five-digit panel data for the period of 2000-2006. The findings suggest that average Technical Efficiency (TE) of the LSEs was 0.683 during the period of observation, which indicates that the industries are able to expand their output as much as 31.7 percent by using the same level of inputs. Total Factor Productivity (TFP) growth was positive at 7.3 percent, which is contributed by a Technical Efficiency Change (EFCH) of 4.3 percent and Technological Change (TECH) of 3.0 percent. Sub industries of manufacturing alcohol and wine as well as the processing and preserving of meat and meat products shows the highest productivity growth at 84.8 percent and 47.5 percent respectively. On the other hand, the sub industries of processing and preserving poultry and poultry products together with the manufacturing of chocolate are those which have the lowest TFP growth at -30.5percent and -14.8 percent respectively. The significant determinants of the productivity growth, with a positive relationship are public infrastructure, IT expenditure and foreign ownership, while energy price is the determinant with a negative relationship. The main contributor to the TFP growth of the LSEs in the Malaysian food processing industry is EFCH, however, the LSEs can also improve the TFP growth by moving forward the production frontier as well.
Tomatoes require appropriate environment to stay sturdy due to earlier decay process. Deterioration causes short shelf life of tomatoes with unfavourable quality, resulting in potential rejection by customers. The objective of the study is to observe the effect of combined coatings of chitosan (Ch) and cinnamic acid (CA) in extending the tomato shelf life. Layer by layer coating of chitosan prior to the cinnamic acid (single coating for each) were applied on fresh graded tomato at two maturity stages; breaker and turning. Twelve days observations at ambient temperature with three-day intervals were recorded. Combined coating of chitosan and cinnamic acid were expected to influence firmness, TSS value, hue angle and weight loss. Results showed that a combined coating of 1.0% Ch + 3 mM CA has significant increament at breaker stage to firmness (8.26 N), hue angle (60.42%) and weight loss value (6.51%) compared to untreated tomato whereas for turning stage, the results showed there were no significant different in all parameters observed except the changes of fruit sweetness (TSS). 1.0% Ch + 4 mM CA show highest TSS value, 3.48% indicating 21% difference than untreated tomato (3.27%). Cinnamic acid helped chitosan in improving coating ability by serving better barrier from pathogen and oxidative gas penetration to prevent earlier spoilage problem.
This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found that different flours have no effect on the cooking yield of duck sausage. The tapioca formulation showed a mid-range lightness value, folding score and textural properties. Duck sausages made with wheat flour had higher protein content and lightness value and a harder texture. Sausages made with potato flour had a darker color, the lowest folding scores and a softer texture. The addition of sago flour resulted in a higher folding score, greater elasticity and increased overall acceptability of sausage due to higher scores for texture and juiciness. These results show that the properties of duck sausage are influenced by the type of flour used.
A study was carried out to determine the effect of enzyme concentration, temperature and incubation time of bromelain on nitrogen content (NC) and degree of hydrolysis (DH) of hydrolysate from cockle (Anadara granosa) meat wash water. Protein precipitation of cockle meat wash water was conducted at pH 4. The precipitate was then hydrolyzed using bromelain at concentrations of 0.5, 1.5 and 2.5% (enzyme/substrate). The best enzyme concentration was subsequently used to study the effect of incubation temperature at 30, 45 and 60°C. The best temperature was then used to determine the effect of incubation time at 0, 24 and 48 hours. Increasing bromelain concentration from 0 to 2.5% produced an increase in NC and DH. Similarly, increasing the incubation time from 0 to 48 hours also increased the value of NC and DH. However, while the increasing of incubation temperature from 30 to 60°C produced an increase in NC, no significant difference was observed for DH.
The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P
The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as compared to the conventional oven drying for both red- and yellow watermelon rinds. Temperature is a significant parameter that affects the nutritional characteristics of watermelon rinds powder for both methods. Finding suggests that foam mat drying at 40°C was the best method for producing watermelon rinds powder as it requires shorter treatment time and gave the best retention of protein and carbohydrate.
The advantage of cooking cannot be summarized just as the better food digestion. Some investigations showed the effect of cooking on reduction of food anti-nutrients such as oxalate. This study was aimed to determine the effect of cooking on oxalate content and its negative effects on calcium availability in eight Malaysian soy-based dishes. Since there is few data which examined the effects of cooking on food oxalate content globally, thus this study was designed as the first in Malaysia. Oxalate in this research was analyzed by using enzymatic methods, while calcium content was determined by using Atomic Absorption Spectrophotometer. The oxalate concentration was in the range of 6.43-19.40 mg/100 g for whole cooked samples, 9.03-11.90 mg/100 g for raw soy products, and 4.36-7.99 mg/100 g for cooked ones. There were 5 out of 12 samples containing oxalate, which was significantly lower (p < 0.05) in cooked products compared to the raw ones. The rest of the samples were also lower in oxalate but not significantly different (p > 0.05). Oxalate in raw/cooked fermented soy products (tempeh) was slightly lower compared to the non-fermented ones. However, there was no significant difference (p > 0.05) in oxalate amount between fermented and non-fermented soy products. As Oxalate/Calcium ratio was below 1, oxalate did not have an effect on availability of calcium in the studied samples. Optimal cooking and food processing might be effective in reducing oxalate content in soy products. There is a need for more investigations about the effect of cooking on soy products to confirm the present results.
Starch blend films made from sago and mung bean were prepared by casting with glycerol as the plasticizer and subsequently exposed to ultraviolet (UV) irradiation for 2 h. The films were characterized by thickness, moisture sorption isotherms, X-ray diffraction and Fourier transform infrared (FTIR) spectroscopy. All films produced were colorless while incorporation of glycerol resulted in more flexible and manageable films. Moisture sorption isotherms for all films showed sigmoidal shape and the control films showed slightly higher curve than treated films. While for X-ray analysis, the control and treated films for all formulations showed similar pattern, however for treated films showed more crystalline character. UV radiation showed affect on X-ray diffraction and sorption isotherms; however the UV radiation did not affect the spectra pattern of FTIR.
Starch is a biodegradable polymer produced in abundance from many renewable resources. This study examined the influence of citric acid (0-40% w/wt%) ) and water (0-40% w/wt%) as secondary additive and glycerol as plasticizer on the mechanical properties of bio-plastic starch (BPS) from Malaysian sago. The CA content varies from 0 to 40 w/wt% while water was also varied from 0 to 40 w/wt%. FT-IR spectroscopy showed that acid citric improve the properties of BPS and water give negative effects to the carbon hydrogenbond. It is obvious that the addition of the CA at 30 wt/wt% improve the mechanical property of BPS to more than 40% compare to the addition of water.
The effect of storage time on the quality of ultraviolet-irradiated and thermally pasteurised pineapple juice was evaluated. The juices were irradiated with ultraviolet light (UV-C) at wavelength 254 nm (53.42 mJ/cm2, 4.918 s), thermally pasteurised at 800C for 10 minutes and stored at 40C for 13 weeks. There were significant changes in the total soluble solids, pH, titratable acidity and turbidity of UV-irradiated juice during storage, whereas for the same quality attributes of thermally pasteurised juice remained stable throughout the storage time. There were no significant changes in total phenolics for both treatments throughout the storage period. Other quality parameters (ascorbic acid, colour L, hue angle and chroma) were significantly affected by the storage time. Regarding the microbiological analysis, the total plate counts and yeast and mould counts of the UV-irradiated juice increased gradually throughout the 13 weeks of storage while these parameters remained unchanged in the thermally pasteurised juice with almost no microorganism growth. UV-irradiated pineapple juice preserved better quality attributes (TSS, pH, titratable acidity, ascorbic acid, turbidity, total phenolic, L (lightness), hue angle and chroma) than the thermal pasteurised juice during the storage time. Hence, UV irradiation has great potential as an alternative technology to thermal pasteurisation in producing products of high nutritive values.
The present work was carried out to formulate a pasta with oyster mushroom flour (OMF), and to evaluate the effect of its addition on the nutritional compositions, physicochemical properties, and sensorial acceptability of the formulated pasta. Four pasta formulations with different levels of OMF (0%, 5%, 10%, and 15%) were developed prior to the determination of the nutritional composition, physicochemical properties, and sensorial acceptability. Proximate components such as protein, ash, and fat increased with increasing OMF levels except for carbohydrates and energy, which were decreased with increasing OMF levels. Lightness (L*) and yellowness (b*) significantly decreased with increasing OMF levels, while redness (a*) increased with increasing OMF levels. The results showed that the optimum cooking time, elasticity, firmness, and shear work decreased with increasing OMF levels, while there were no significant differences in hardness or adhesiveness between the samples. In sensory evaluation, the pasta fortified with up to 10% OMF was generally well accepted by the sensory panellists. The addition of 10% OMF into the pasta resulted in an increase in its nutritional values, thus affecting its physicochemical properties, and improving some of its sensorial attributes.