Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use mechanically deboned poultry meat (MDPM) as replacer in lamb mutton emulsion-type sausages (mortadella). Methods Sausages were produced with different contents MDPM. Six treatments, using or 0%, 30%, 60% MDPM relation batter, analyzed for pH, proximal composition, calcium residual nitrite content, water activity, 2-thiobarbituric acid reactive substances...

ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 8%) as pork fat replacers evaluated for the microbiological, technological sensorial characteristics. The proximate composition microbiological characteristics raw in accordance Brazilian legislation. Higher additions increased amount dietary fiber (up 1.46%) carbohydrate products reduced content by up 29%. addition a* values h* tenderness degree lipid...

Abstract BACKGROUND Current health concerns have driven consumers to request products with nutritional and physiological advantages, which can be achieved by using prebiotic ingredients. Lactulose is a excellent functional properties easily incorporated into meat through the addition of liquid whey. This study investigated technological sensorial quality restructured cooked ham elaborated without whey added (control) containing different contents (0, 30, 60 100 g kg −1 ) lactulose. RESULTS...

This study aimed to evaluate the effects of salt (NaCl) content 1.2%, 1.6%, and 2.0% in sensory characteristics restructured cooked hams, formulated with abnormal (PSE; pale, soft, exudative) normal (RFN; reddish pink, firm, non-exudative) meats. The products 1.2% added had higher ( P < 0.05) acceptance scores for flavor, regardless type meat used. Hams manufactured PSE overall impression were associated terms “characteristic ham flavor”, “juicy”, “soft” check-all-that-apply analysis. RFN...

The effects of washing solutions and number cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production surimi-like material (SLM) using water, sodium chloride, bicarbonate, potassium phosphate buffer. Yields vary from a low 30.98% with chloride solution to as high 37.33% bicarbonate. Chemical composition washed samples showed moisture content 75.46%–79.52%, fat at 5.87%–7.14%, protein 12.35%–15.36%, ash 0.81%–1.29%. Repeated washings resulted in reduce soluble...

ABSTRACT: This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver kidneys) using pH-shifting technique. From solubility profiles (pH 2 12), was performed at alkaline pH (10.0 11.5), obtaining two fractions: soluble (SC) insoluble (IC). Higher content (71 77%) extractability (214 459 mg/g) were observed in heart concentrates; whereas, for water holding capacity (WHC) highest values (4.20 4.54 g water/g protein) kidney (SC...

This study investigates the technological and sensory profile of boneless dry-cured ham added with different contents lactulose as a prebiotic ingredient.

Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned meat (MDTM) by washing procedures. effects water, sodium chloride, bicarbonate, and potassium phosphate buffer solutions, cycles, salt addition were investigated. Sodium bicarbonate solution produced lightened whitened cooked gels. Addition reduced (p < 0.05) cooking loss increased hardness chewiness. TSL had lowest hardness, adhesiveness after two cycles. Scanning...

Objective: The objective of this work was to evaluate the effect adding different proportions cashew flour on quality characteristics burgers from spent laying hens’ meat. Methods: Spent hens (~ 60 weeks old) were used prepare hamburgers containing (0, 5, 10 and 15%) flour, which evaluated for chemical nutritional composition, pH, retention capacity water, instrumental color, cooking yield sensory aspects. Results Discussion: addition significantly increased levels total fiber, carbohydrates...

The study evaluated the effects of partial replacement broiler breast meat (BBM) by turkey surimi-like material (0%, 30% and 60% TSL) or mechanically deboned (30% MDTM) on physicochemical sensory properties a low-fat ready-to-eat (RTE) restructured breast. Replacement MDTM TSL reduced protein content L* values increased calcium content, hardness, chewiness, springiness values. RTE with was redder (lower h values) had higher fat lipid oxidation. moisture, sodium syneresis hue angle (ho)...

The effects of partial substitution for wheat flour with sweet potato and the incorporation aqueous okra hydrocolloid extract on physicochemical sensory characteristics bread processing was evaluated. Six breading formulations were prepared 10, 20 30% by or without 0.5, 1.0 1.5%, respectively. Physicochemical, proximate minerals composition dough Higher addition (SPF) significantly affected CIE color. Increasing SPF content decreased baking yield dough, whereas improved yield. In general,...

This study was aimed to examine the potential use of ethanolic allspice extracts as antioxidant agent on edible gelatin-chitosan coating film preserve beef during retail display. Beef sirloins steaks were used in control (without coating), GEL (coating film) and AEXT containing 300 mg/kg extract) treatments, overwrapped oxygen-permeable evaluated up 10 days, refrigeration (2.5°C). The effects their interactions analyzed using F test (ANOVA) and, when statistically significant (P < 0.05),...