Sebanyak 6 jenis sampel nuget ikan komersial yang dipasarkan di Malaysia telah ditentukan komposisi proksimat (kandungan air, protein, lemak, abu dan karbohidrat), warna, kehilangan memasak, keupayaan memegang air, aktiviti air dan pH. Hasil analisis menunjukkan terdapat perbezaan bererti (p<0.05) bagi komposisi proksimat dan ciri-ciri warna, kehilangan memasak dan keupayaan memegang air. Kandungan air, protein, lemak, abu dan karbohidrat masing-masing berada dalam julat 58.97-64.58%, 9.30-11.60%, 0.14-5.23%, 1.95-2.84% dan 22.81-23.69%. Nilai L*, a* dan b* bagi warna, masing-masing adalah antara 49.72-56.80, 16.64-19.57 dan 38.40-59.58. Walau bagaimanapun tiada perbezaan yang bererti (p>0.05)untuk nilai aktiviti air dan pH antara sampel nuget ikan.
In order to optimize the extraction of gelatin from pangasius catfish skin, a response surface method (RSM) involving a Central Composite Design (CCD) was applied. Four variables, namely NaOH concentration (0-0.3 N), acetic acid concentration (0.025-0.125 N), extraction time (2-4 h) and extraction temperature (40-80°C) were selected as independent variables for the optimization using RSM. The dependent variable was calculated by hydroxyproline recovery. The optimum conditions for extraction were produced by a pre-treatment of 0.2 N NaOH and 0.1 N acetic acid along with hot water extraction at 63.7°C for 2.41 h. The results showed that the predicted response by RSM (68.53%) closely matched the experimental response of 68.16%. The results indicated that the extracted gelatin possessed high gel strength (438 g) and high content of imino acid (proline and hydroxyproline) (18.01%) with a viscosity of 4.67 mPa s. The results showed that RSM was a great optimizing tool for extraction of gelatin from pangasius catfish skin. The gelatin was also proven to have significantly (p<0.05) higher quality of physicochemical properties than those from bovine skin gelatin.
Kajian telah dijalankan ke atas kualiti bebola ayam dengan penambahan ekstrak daun selom (Oenanthe javanica) dan mengkudu (Morinda citrifolia) serta lemak sawit merah (Carotino®). Selom dan mengkudu telah ditentukan kandungan polifenol jumlah (TPC), kuasa penurunan ferum dan aktiviti antioksida masing-masing. Kaedah pengekstrakan air menunjukkan hasil yang baik dan stabil berbanding pengekstrakan metanol dan diaplikasikan ke dalam pemprosesan bebola ayam. Terdapat 5 pelakuan bebola ayam iaitu bebola ayam kawalan (C), bebola ayam ditambah ekstrak selom (T1), bebola ayam ditambah ekstrak selom dan lemak Carotino® (T2), bebola ayam ditambah ekstrak mengkudu (T3) dan berbola ayam ditambah lemak Carotino® (T4). Bebola ayam telah disimpan pada suhu 4°C selama 12 hari. Analisis dilakukan selang 4 hari untuk memerhatikan perubahan nilai asid tiobarbiturik (TBA) dan nilai peroksida (PV) pada bebola ayam. Didapati sampel T4 memberikan nilai keseluruhan TBA paling rendah diikuti dengan sampel T2, sampel T1, sampel kawalan (C) dan sampel T3. Manakala sampel T2 memberikan nilai peroksida keseluruhan paling rendah diikuti dengan sampel T4, sampel T1, sampel kawalan (C) dan akhir sekali sampel T3. Keberkesanan antioksidan menurun daripada: T2 > T4 > T1 > C > T3. Didapati ekstrak selom dan lemak Carotino® mampu bertindak sebagai antioksidan dalam merencatkan pengoksidaan lipid di dalam bebola ayam.
Enterobacter sakazakii previously known as 'yellow-pigmented E. cloacae' has been classified as a new genus 'Cronobacter' based on taxonomic analysis and geno-and phenotypic evaluation. This pathogenic organism has been associated with rare form of infant meningitis and necrotizing enterocolitis (NEC) with high mortality rate (40-80%). Some cases have been linked to the consumption of contaminated powdered infant formula milk (PIF). The objective of this study was to determine the presence of Cronobacter spp. in PIF sold in Malaysia. A selective chromogenic agar, Brilliance Enterobacter sakazakii (DFI, Oxoid), was used for detection of Cronobacter strains. Presumptive Cronobacter isolates were identified using biochemical tests (API 20E and MicrogenTM) and molecular assays (SYBR Green Real-time PCR and 16S ribosomal DNA sequencing). All presumptive Cronobacter strains produced typical blue-green colonies and non-Cronobacter strains produced yellow colonies on Brilliance Enterobacter sakazakii agar (DFI formulation). A total of 12 presumptive isolates were selected from DFI agar and identified with biochemical and molecular tests. The results indicated prevalence of 12.5% C. sakazakii contamination from 72 PIF samples. Molecular detection methods such as Real-time PCR and 16S rDNA proved to have higher identification percentage compared to the biochemical tests. In this study, it was observed that molecular assays were suitable means for sensitive identification of Cronobacter strains in PIF samples.
Kappaphycus alvarezii kaya dengan karagenan yang banyak digunakan dalam industri makanan sebagai agen pemekat
dan penstabil. Penggunaan gelatin ikan dan ayam dalam produk makanan dapat menggantikan gelatin lembu yang
mempunyai banyak isu terutamanya berkaitan halal dan penyakit lembu gila (BSE). Penyelidikan ini adalah untuk
menentukan kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti
sosej ayam. Dua formulasi optimum T1 (10% Kappaphycus alvarezii, 3.81% gelatin ikan, 7.63% gelatin kaki ayam)
dan T2 (2.57% Kappaphycus alvarezii, 5% gelatin ikan, 7.63% gelatin kaki ayam) telah diperoleh daripada Kaedah
Respon Permukaan (RSM) dalam kajian awalan. Kualiti sosej ayam dikaji berdasarkan analisis proksimat dan ujian
jangka hayat (pH, nilai TBA dan warna). Ujian jangka hayat dijalankan selama 3 minggu pada suhu penyimpanan 4
± 1°C Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam meningkatkan (p<0.05) kandungan
protein dan abu tetapi menurunkan (p<0.05) kandungan lemak. Nilai pH bagi sampel T1 dan T2 lebih tinggi berbanding
dengan C semasa tempoh penyimpanan. Nilai TBA bagi sampel T1 dan T2 adalah rendah dibandingkan dengan C
semasa tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam mengubah
warna bagi sampel T1 dan T2 sepanjang tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan
gelatin kaki ayam mengubah warna sosej ayam sepanjang tempoh penyimpanan. Kajian ini menunjukkan penambahan
campuran Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam pada tahap optimum menghasilkan sosej ayam
yang lebih berkualiti.
A method of PCR-restriction fragment length polymorphism (RFLP) has been utilized to differentiate the mitochondrial genes of pork and wild boar meat (Sus scrofa). The amplification PCR products of 359 bp and 531 bp were successfully amplified from the cyt b gene of these two meats. The amplification product of pork and wild boar using mt-12S rRNA gene successfully produced a single band with molecular size of 456 bp. Three restriction endonucleases (AluI, HindIII and BsaJI) were used to restrict the amplification products of the mitochondrial genes. The restriction enzymes of AluI and BsaJI were identified as potential restriction endonucleases to differentiate those meats. HindIII enzyme was unable to restrict the PCR product of both meats. The genetic differences within the cyt b gene among the two meats were successfully confirmed by PCR-RFLP analysis.
Rat bioassay was used to evaluate the nutritional quality of beef burger as influenced by the addition of selected herbs and vegetables. The selected herbs and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus (Anacardium occidentale), pegaga (Centella asiatica) and jantung pisang (Musa paradisiaca) as treatment group with casein and skimmed milk as reference. The rats were fed with herbs and vegetables at the rate of 0.5 (low dose) and 25 (high dose) g/kg body weight. The samples were analyzed for proximate analysis, protein quality and protein digestibility. The rats fed with pucuk ubi (high dose) (364.30 ± 25.34 g) indicated the highest mean of increased body weight (121.05 ± 14.65 g) while rats fed with skimmed milk (310.98 ± 18.92 g) showed the lowest mean increase in body weight (88.33 ± 14.25 g). As for the Protein Efficiency Ratio (PER) value, all the rats fed with herbs diet showed PER values that were significantly lower (p<0.05) compared to the casein. As for the in vivo apparent protein digestibility test, casein showed the highest digestibility value (86.33 ± 4.20) while pucuk gajus (high dose) (59.59 ± 5.41) showed the lowest. As for the in vitro digestibility analyses, casein indicated the highest value for in vitro digestibility (93.84 ± 0.33). Administration of herbs and vegetables at low and high doses show significant effects (p<0.05) on nutritional quality of beef burger. In conclusion, it was found that antinutritional factors in selected herbs and vegetables might affect the nutritional quality of beef burger.