Displaying publications 121 - 140 of 209 in total

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  1. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
    Tang T, Zhang M, Lim Law C, Mujumdar AS
    Food Res Int, 2023 Aug;170:112984.
    PMID: 37316019 DOI: 10.1016/j.foodres.2023.112984
    Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
    Matched MeSH terms: Cooking
  2. Novel utilization of waste marine sponge (Demospongiae) as a catalyst in ultrasound-assisted transesterification of waste cooking oil
    Hindryawati N, Maniam GP
    Ultrason Sonochem, 2015 Jan;22:454-62.
    PMID: 24842471 DOI: 10.1016/j.ultsonch.2014.04.011
    This study demonstrates the potential of Na-silica waste sponge as a source of low cost catalyst in the transesterification of waste cooking oil aided by ultrasound. In this work an environmentally friendly and efficient transesterification process using Na-loaded SiO2 from waste sponge skeletons as a solid catalyst is presented. The results showed that the methyl esters content of 98.4±0.4wt.% was obtainable in less than an hour (h) of reaction time at 55°C. Optimization of reaction parameters revealed that MeOH:oil, 9:1; catalyst, 3wt.% and reaction duration of 30min as optimum reaction conditions. The catalyst is able to tolerant free fatty acid and moisture content up to 6% and 8%, respectively. In addition, the catalyst can be reused for seven cycles while maintaining the methyl esters content at 86.3%. Ultrasound undoubtedly assisted in achieving this remarkable result in less than 1h reaction time. For the kinetics study at 50-60°C, a pseudo first order model was proposed, and the activation energy of the reaction is determined as 33.45kJ/mol using Arrhenius equation.
    Matched MeSH terms: Cooking*
  3. Nutritional composition and lipid oxidation stability of beef patties packed with biodegradable and non-biodegradable materials
    Lim S, Wan Rosli W
    Sains Malaysiana, 2014;43:1197-1203.
    Long term environmental problems of non-biodegradable plastic, the need to conserve finite fossil fuels and the impact of globalization of food supply are some of the driving forces in looking towards biodegradable plastics as an alternative to the existing petrochemical-based polymers for food packaging application. The stability of nutritional composition, lipid oxidation, physical traits of beef patties packed with different types of plastics and the surface morphology of plastics after 3 months of frozen storage (-18 were studied. Beef patties were packed with either non-biodegradable high density polyethylene (PE), hydro-biodegradable low density polyethylene/ thermoplastic sago starch plastic (PEs), hydro-biodegradable polylactic acid plastic (PIA) or oxo-biodegradable plastic (oxo)). There were no differences in most of the nutrients analyzed and lipid oxidation values of beef patties packed with either biodegradable or non-biodegradable plastics after storage. There were significant (p decreased in fat for cooked patties and moisture for both raw and cooked patties. Lipid oxidation indices of beef patties increased after storage but they were not significant (p Beef patties packed with biodegradable packaging materials were able to retain moisture without jeopardizing the diameter reduction during storage. In summary, the application of biodegradable plastics for packing beef patties was considered acceptable and can be suggested as an alternative packaging item to replace conventional polyethylene plastic packaging.
    Matched MeSH terms: Cooking
  4. Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
    Wan Rosli W, Solihah M
    Sains Malaysiana, 2014;43:65-71.
    The increase use of synthetic packaging films in food products has led to serious environmental problems due to their total non-biodegradability property. Nutrient composition and sensory acceptability of chicken patties formulated with various levels of Pleurotus sajor-caju popularly known as grey oyster mushroom (oM) and wrapped with degradable plastic were studied. The chicken patties were formulated with either 0, 25 or 50% of fresh oM. The results showed that chicken patty formulated with 25% PSC has protein content of 17.46% lower than the control patty which had 18.13% but it was not significant (p>0.05). After storage, cooked chicken patty formulated with 25% oM had protein content of 21.53% lower than the control patty (23 .90%) but it was not significant (p>0 .05). However, incorporation of oM in chicken patties resulted in decreasing of fat content significantly (p0 .05) from 15.58 (control) to 13.33% after storage. On the other nutrient, the concentration of f3-glucan were detected at values ranged between 0.70 and 0.76 (g1100 g) after 6 month. Other results showed that patty formulated with 25% oM received the highest scores for all attributes except for aroma. Meanwhile, patty prepared with 50% oM received the highest score of aroma attribute after 6 month of storage. However, the score values for all attributes of all oM-based patties were not statistically different with control patty (p> 0.05). In conclusion, the addition of oM at 25% can be recommended for the purpose of lowering fat content while keeping protein and f3-glucan unchanged without jeopardizing sensorial properties. This investigation therefore, suggested that biodegradable plastic can be used in packing any type of processed meat-based products.
    Matched MeSH terms: Cooking
  5. Fulltext Nutritional values and cooking quality of defatted Kenaf seeds yellow (DKSY) noodles
    Zawawi, N., Gangadharan, P., Ahma Zaini, R., Samsudin, M.G., Karim, R., Maznah, I.
    International Food Research Journal, 2014;21(2):603-608.
    MyJurnal
    Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Defatted kenaf flour at 25% and 75% were used to make DKSY noodles and compared to wheat yellow noodles (Control). Fresh DKSY noodles were analyzed for their nutritional and physiochemical properties. The ash and fiber contents increased in order of Control > 25% DKSY > 75% DKSY noodles. While total phenolic contents (TPC) was found to be higher in 75% DKSY noodles (138.30 ± 1.63 mg GAE/100 g) than Control noodles. Colour (L, b) and hardness decreased in order of Control > 25% DKSY > 75% DKSY indicating that DKSY noodles developed less quality than Control noodles. However, cooking loss values were found to be in the same order while cooking values exist in the opposite order indicating that. DKSY noodles have better noodle cooking quality. In conclusion, nutritional properties and noodle cooking quality of yellow noodles increased with higher concentration of defatted kenaf flour but the physicochemical properties were compromised. More research needs to be done in order to develop a formulation that can increase all of the attributes studied.
    Matched MeSH terms: Cooking
  6. Fulltext Occurrences of vibrio parahaemolyticus in retailed freshwater fish
    Jesmie, Babai, Rosdi, Kira, Fazia, Mohd Sinang, Lesley Maurice, Bilung
    Trends in Undergraduate Research, 2020;3(1):1-4.
    MyJurnal
    Vibrio parahaemolyticus is a causative agent of foodborne outbreaks associated with the consumption of raw or under-cooked seafood. This study aimed to quantify and detect the occurrence of V. parahaemolyticus in freshwater fish by performing Most Probable Number (MPN) method in combination with Polymerase Chain Reaction (PCR). In this study, a total of 20 red tilapia (Oreochromis sp.) were collected from nearby local wet markets. Polymerase Chain Reaction (PCR) assay targeting the toxR gene in V. parahaemolyticus was performed, with the expected DNA amplification size of 368 bp. MPN analysis showed that the estimated microbial load of V. parahaemolyticus were more than 1100 MPN/g. The result of the PCR assay confirmed the presence of V. parahaemolyticus in 90% of the isolates. This positive detection elucidated the presence of food-borne bacteria in freshwater fish from local wet-market which may affect not only the health of fish stocks but also raise public health concerns.
    Matched MeSH terms: Cooking
  7. Fulltext Omega-3 fatty acids: potential sources in the Malaysian diet with the goal towards achieving recommended nutrient intakes
    Ng, T.K.W.
    Malays J Nutr, 2006;12(2):181-188.
    MyJurnal
    Omega-3 fatty acid nutrition is widely recognised as essential to health and general well-being. However, health professionals and the general public in Malaysia may lack knowledge on the sources or the amounts of these essential fat components in foods. This paper attempts to correct this scenario by identifying the potential sources of omega-3 fatty acids [a-linolenic acid (ALA), or eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA)] in the Malaysian diet and calculating the amounts of these “nutrients” provided per serving of a wide variety of foods. The information generated provides Malaysian health professionals and consumers with options in food choices or meal planning with the goal towards achieving the recommended nutrient intakes for omega-3 fatty acids. The findings in the present study revealed that the potential sources of omega-3 fatty acids in the Malaysian diet in decreasing order are: edible oils (ALA), fish and fish products (EPA+DHA), vegetables (ALA), meat and eggs (EPA+DHA), and milk/milk products (EPA+DHA). Edible oils which are exceptionally high in ALA such as flaxseed oil and perilla oil are presently unavailable at local retail outlets and supermarkets. However, consumers can still meet the recommended nutrient intakes (RNIs) for omega-3 fatty acids of 0.3 to 1.2% energy (equivalent to 0.67g-2.67g) by choosing a wellbalanced diet prepared preferably with a cooking oil blend containing ALA, and one or more servings daily from at least three of the following food groups: (i) fish (“jelawat”, “siakap”, sardines, tuna, mackerel, salmon)/seafoods (shrimps, crab)/meat, (ii) vegetables/soybean/ soybean-based products/beans and peas, (iii) omega-3 enriched/fortified foods (eg. “omega-3 eggs”), and (iv) ready-to-drink omega-3 milk preparations/soybean milk.
    Matched MeSH terms: Cooking
  8. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles
    Ojukwu M, Ofoedu C, Seow EK, Easa AM
    J Sci Food Agric, 2021 Jul;101(9):3732-3741.
    PMID: 33301191 DOI: 10.1002/jsfa.11004
    BACKGROUND: Rice flour does not contain gluten and lacks cohesion and extensibility, which is responsible for the poor texture of rice noodles. Different technologies have been used to mitigate this challenge, including hydrothermal treatments of rice flour, direct addition of protein in noodles, use of additives such as hydrocolloids and alginates, and microbial transglutaminase (MTG). Recently, the inclusion of soy protein isolate (SPI), MTG, and glucono-δ-lactone (GDL) in the rice noodles system yielded rice noodles with improved texture and more compact microstructure, hence the need to optimize the addition of SPI, MTG, and GDL to make quality rice noodles.

    RESULTS: Numerical optimization showed that rice noodles prepared with SPI, 68.32 (g kg-1 of rice flour), MTG, 5.06 (g kg-1 of rice flour) and GDL, 5.0 (g kg-1 of rice flour) gave the best response variables; hardness (53.19 N), springiness (0.76), chewiness (20.28 J), tensile strength (60.35 kPa), and cooking time (5.15 min). The pH, sensory, and microstructure results showed that the optimized rice noodles had a more compact microstructure with fewer hollows, optimum pH for MTG action, and overall sensory panelists also showed the highest preference for the optimized formulation, compared to other samples selected from the numerical optimization and desirability tests.

    CONCLUSION: Optimization of the levels of SPI, MTG, and GDL yielded quality noodles with improved textural, mechanical, sensory, and microstructural properties. This was partly due to the favourable pH value of the optimized noodles that provided the most suitable conditions for MTG crosslinking and balanced electrostatic interaction of proteins. © 2020 Society of Chemical Industry.

    Matched MeSH terms: Cooking
  9. Fulltext PRODUCTION OF BIODIESEL FROM WASTE COOKING OIL USING BENTONITE CATALYSTS
    Noraini Hamzah, Izyan Yusof, Sabiha Hanim Saleh, Nazrizawati Ahmad Tajuddin, Mohd Lokman Ibrahim, Wan Zurina Samad
    Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2021;9(1):139-144.
    MyJurnal
    Demand for diesel continues to increase due to rapid population growth, which could contribute to fossil fuel exhaustion. Biodiesel has been widely developed as a replacement for conventional diesel to resolve the issue. Biodiesel production from waste cooking oil (WCO) was carried out via the transesterification process using two types of bentonite catalysts, which are raw bentonite and NaOH/bentonite. By using the impregnation method, the NaOH/bentonite catalyst was synthesized at 60°C for 12 hours. The transesterification was conducted with 0.5wt% of catalyst, at 15:1 (methanol- to-oil), for 2 hours at different reaction temperatures. The characterization of both raw bentonite and NaOH/bentonite was done using X-ray Diffraction (XRD) and Brunauer, Emmett, Teller (BET) surface characterization. A high yield of FAMEs (72%) was found to be obtained in continuous stirring at 55ºC for 2 hours and 15:1 methanol/oil molar ratio with 0.5wt.% (0.15g) of NaOH/bentonite catalyst.
    Matched MeSH terms: Cooking
  10. Fulltext Palm oil and palm olein frying applications
    Ismail R
    Asia Pac J Clin Nutr, 2005;14(4):414-9.
    PMID: 16326649
    Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets. In the first study, about four tones of potato chips were continuously fried 8 hours a day and five days a week. The palm olein used (with proper management) performed well and was still in excellent condition and usable at the end of the trial. This was reflected in its low free fatty acid (FFA) content of around 0.23%, peroxide value of 4 meq/kg, anisidine value of 16, low polar and polymer contents of 10% and 2%, respectively, induction period (OSI) of 21 hours and high content of tocopehrols and tocotrienols of 530 ppm even after >1900 hours. In the second study in which an average 12 tones pre-fried frozen French fries were continuously fried a day for 5 days a week, palm oil performed excellently as reflected by its low FFA of 0.34%, food oil sensor reading of 1.1, low polar and polymer contents of 17% and 2.8%, respectively, over the 12 days of trial. In the third study in which palm shortening, palm oil and palm olein were simultaneously used to intermittently fry chicken parts in the laboratory simulating the conditions in fast food outlets, the three frying oils also performed very satisfactorily as reflected by their reasonably low FFA of <1%, smoke points of >180 degrees C, and polar and polymer contents of <25% and <6%, respectively, after 5 days of consecutive frying. All the quality indicators did not exceed the maximum discard points for frying oils/fats in the three applications, while the fried food product was well accepted by the in-house train sensory panel using a-nine point hedonic score.
    Matched MeSH terms: Cooking*
  11. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions
    Adzaly NZ, Jackson A, Kang I, Almenar E
    Meat Sci, 2016 Mar;113:116-23.
    PMID: 26656870 DOI: 10.1016/j.meatsci.2015.11.023
    The goal of this study was to validate the commercial feasibility of a novel casing formed from chitosan containing cinnamaldehyde (2.2%, w/v), glycerol (50%, w/w) and Tween 80 (0.2% w/w) under traditional sausage manufacturing conditions. Meat batter was stuffed into both chitosan and collagen (control) casings and cooked in a water bath. Before and after cooking, both casings were compared for mechanical, barrier, and other properties. Compared to collagen, the chitosan casing was a better (P≤0.05) barrier to water, oxygen, liquid smoke, and UV light. In mechanical and other properties, the chitosan casing had higher (P≤0.05) tensile strength, lower (P≤0.05) elongation at break and tensile energy to break, and better (P≤0.05) transparency whereas a similar (P>0.05) water solubility to the collagen casing. Overall, the chitosan casing was less affected by sausage manufacturing conditions than the collagen casing, indicating that chitosan casing has potential as an alternative to the current collagen casing in the manufacture of sausages.
    Matched MeSH terms: Cooking
  12. Performance of phytochemical antioxidant systems in refined-bleached-deodorized palm olein during frying
    Jaswir I, Che Man YB, Hassan TH
    Asia Pac J Clin Nutr, 2005;14(4):402-13.
    PMID: 16326648
    Antioxidants are important inhibitory compounds against the oxidative deterioration of food. This study investigated the effects of various phytochemical antioxidant systems [oleoresin rosemary (OR), oleoresin sage (OS) and citric acid (CA)] on the physico-chemical characteristics of refined, bleached and deodorized (RBD) palm olein during the frying of potato chips. The effects of various mixtures of the antioxidants on the oil was also studied in repeated deep frying. The response surface methodology was used to optimize the composition of mixed antioxidants used. A comparative study was carried out with synthetic antioxidants. Samples of the oil after frying were analyzed for different physical and chemical properties. OR and OS were found to be effective phytochemical antioxidants protecting RBD palm olein against oxidative deterioration during frying.
    Matched MeSH terms: Cooking*
  13. Fulltext Physical and mechanical properties of thin paper sheets made from onion peels (Allium cepa)
    Mohammad Harris M. Yahya, Normala Hassim, Mohd Rozi Ahmad
    Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2020;8(2):15-21.
    MyJurnal
    The present work deals with the production of paper materials from onion peels (Allium Cepa) fibers
    as an alternative potential non-wood fiber. The onion peels were obtained from a local small and
    medium food industry. The onion peels were cooked at 120, 150 and 180 minutes. The peels were
    grinded and poured in a set of mould and deckle for the formation of a thin sheet of paper. The
    physical, mechanical, morphological characteristics and water rise capillary values (KLEMM
    Method) were evaluated to determine its suitability for a paper material. The results show that the
    increase in cooking time from 120 to 180 minutes resulted in an increase in the tensile index from
    32.28N*m/g to 42.13N*m/g and tear index from 9.80mN*m2
    /g to 15.62mN*m2
    /g. The bonding
    strength increased due to higher number of fibers, finer fiber size, and increase in the fiber contact
    area and fiber distribution. The high porosity area affects the performance of water rise capillary
    values of the paper sheets. The onion peels fiber gave impressive handsheets characteristics when
    compared with other sources of non-wood fibers.
    Matched MeSH terms: Cooking
  14. Fulltext Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis major Muscle Subjected to Different Storage Temperature and Duration
    Ab Aziz MF, Hayat MN, Kaka U, Kamarulzaman NH, Sazili AQ
    Foods, 2020 Jun 04;9(6).
    PMID: 32512753 DOI: 10.3390/foods9060741
    Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 °C, -10 °C, -18 °C or -40 °C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration.
    Matched MeSH terms: Cooking
  15. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application
    Ahmad Tarmizi AH, Niranjan K, Gordon M
    Food Chem, 2013 Jan 15;136(2):902-8.
    PMID: 23122143 DOI: 10.1016/j.foodchem.2012.08.001
    The aim of this study was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stability of oil, compared to similar frying with drainage at atmospheric pressure. Changes in the oil were assessed by the free fatty acid (FFA) content, p-anisidine value (AnV), colour, viscosity, fatty acid profile and concentration of tocols. The rate of FFA formation in the case of vacuum drainage was found to be about half that of atmospheric drainage. Oil deterioration by oxidation and polymerisation was also reduced by the use of vacuum drainage. The AnV of the oil after vacuum drainage was lower by about 12%, the total colour difference was improved by 14% and viscosity was slightly reduced after 5 days of frying, compared to the values for oil that had been drained at atmospheric pressure. There was a reduction in the loss of polyunsaturated fatty acids in the case of vacuum drainage after 5 days of frying but differences in retention of tocols were only evident in the first two days of frying.
    Matched MeSH terms: Cooking
  16. 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: Cooking
  17. Fulltext Physicochemical and sensory characteristics of burger made from duck surimi-like material
    Ramadhan K, Huda N, Ahmad R
    Poult Sci, 2012 Sep;91(9):2316-23.
    PMID: 22912469 DOI: 10.3382/ps.2011-01747
    Burgers were prepared using duck surimi-like material (DSLM) with polydextrose added (SL) and DSLM with sucrose-sorbitol added (SS), and the properties of these burgers were compared with those of burgers made of chicken meat (CB) and duck meat (DB). Quality characteristics such as chemical composition, cooking loss, diameter shrinkage, color, and texture were measured. The DB had a lower moisture content (55.58%) and higher fat content (21.44%) and cooking loss (11.01%) compared with other samples, whereas CB, SS, and SL did not differ significantly in moisture (65.21-66.10%) and fat (10.42-11.16%) content or cooking loss (5.32-6.15%). The SS and SL were positioned below CB and above DB in terms of hardness, chewiness, and springiness. Ten trained panelists assessed the burgers using quantitative descriptive analysis. Among the burgers, CB had the greatest brightness of color, hardness, springiness, and chewiness. The SS had greater sweetness than the other burgers. Both SL and SS had significantly less animalic odor, meaty flavor, oiliness, juiciness, and saltiness compared with DB. The physicochemical and sensory characteristics of burgers prepared from DSLM approached those of burgers made of chicken.
    Matched MeSH terms: Cooking
  18. Fulltext Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers
    International Food Research Journal, 2011;18(4):1349-1357.
    MyJurnal
    Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15g, while chewiness had the value ranging from 650.78-1275.78 g. On the other hands, cohesiveness had the value ranging from 0.223-0.371, while springiness recorded the value in the range from 0.141-0.443. Colour analysis of cooked burgers resulted in lightness (L*) ranging from 48.21-73.59, redness (a*) from 0.75-9.08, and yellowness (b*) from 21.56-31.24. In sensory evaluation, the most acceptable colour of chicken burger was the one which had the medium lightness (L*) with the value of 63.96), medium redness (a*) with the value of 7.00) and the highest yellowness (b*) intensity value at 31.24. In addition, the most acceptable texture was the one with medium hardness value of 12590 g, high chewiness value of 1195.42 g, high cohesiveness value of 0.371, and medium springiness value of 0.254. It can be concluded that the Malaysian commercial chicken burgers complied with the Food Act of Malaysia and contained different levels of chemical compositions, textural characteristics and colour properties.
    Matched MeSH terms: Cooking
  19. Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
    Latip RA, Lee YY, Tang TK, Phuah ET, Tan CP, Lai OM
    Food Chem, 2013 Dec 15;141(4):3938-46.
    PMID: 23993569 DOI: 10.1016/j.foodchem.2013.05.114
    The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction of XPDAGS=0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%. The physicochemical results obtained indicated that C16:0 and C18:1 were the dominant fatty acids for PDAGS/PMF and PDAGS/POL, while C18:1 and C18:2 were dominant in the PDAGS/SFO mixtures. SMP and SFC of the PDAGS were reduced with the addition of PMF, POL and SFO. Binary mixtures of PDAGS/PMF had better structural compatibility and full miscibility with each other. PDAGS/PMF and PDAGS/SFO crystallised in β'+β polymorphs in the presence of 0.4-0.5% PDAGS while PDAGS/POL resulted in β polymorphs crystal. The results gave indication that PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the most suitable fat blend to be used as bakery shortening.
    Matched MeSH terms: Cooking
  20. Fulltext Physicochemical properties and sensory characteristics of sausage formulated with surimi powder
    Santana P, Huda N, Yang TA
    J Food Sci Technol, 2015 Mar;52(3):1507-15.
    PMID: 25745219 DOI: 10.1007/s13197-013-1145-1
    The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100 % threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50 % surimi powder and 50 % frozen surimi (SP50), and a control (100 % frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P 
    Matched MeSH terms: Cooking
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