The aim of this study was to evaluate the effect temperature and time sous vide cooking on quality chicken breast fillets. Meat thermally processed at six different combinations time: 55℃ (260 min 320 min), 58℃ (140 200 min) 61℃ (90 150 min). Thermally breasts were analysed for loss, proximate composition, colour parameters, pH, texture parameters sensory quality. Heat processing a 58℃/200 produced meat with most desirable These fillets characterized by lowest moisture content, high protein...

Bee products, including bee pollen (BP) and bread (BB) are natural sources that contain a diverse range of bioactive compounds. The objective this study was to investigate the potential BP BB enhance functional properties shortcrust pastry cookies. impact on colour parameters, polyphenolic compounds content, heat-induced content (acrylamide, furfural, 5-hydroxymethylfurfural (HMF)), antioxidant properties, inhibitory effects against advanced glycation end products (AGEs) formation...

ABSTRACT The quality changes in rapeseed and soybean oils hardened frying fat during heating were investigated. Two kilograms of samples heated at 180 ± 2C an open deep‐fat fryer six consecutive days (2 × 2 h per day) until the total time heat treatment was 24 h. evaluated after every heating. indices used for evaluation were: acid value (AV), peroxide (PV), carbonyl (CV) 2‐thiobarbituric (TBA) value. fatty compositions before also determined. lower intensity hydrolytic oxidative heating, as...

Abstract The effects of cooking in a steam‐convection (combi) oven comparison with traditional methods cooking, such as frying, roasting and boiling, on basic chemical composition contents hydroxymethylfurfural (HMF) sulphydryl (SH) groups pork, fish chicken meats, potatoes carrot were studied. pork combi required longer time than frying; therefore higher losses observed, whereas cooked the comparable. Foods contained more protein less fat traditionally samples. Lack water enabled retention...

ABSTRACT The effects of sage extract, applied alone or combined with sodium isoascorbate, on water activity ( A w ), pH and microbiological sensory qualities turkey meatballs were studied. samples vacuum packed stored at 3C for 15 days. It was found that the additives had a positive effect quality meatballs. values mixture extract isoascorbate lower than those control samples. Sage reduced counts mesophilic bacteria coliforms in raw more effectively alone. During cold storage, both inhibited...

The effect of ginger rhizome, in comparison with sodium ascorbate and butylated hydroxytoluene, storage time at 5℃ on the quality pasteurized canned meat was studied. Ginger rhizome as effective inhibiting lipid oxidation. characterized by a lighter color lower contribution redness than remaining products. It also lowest hardness, springiness, chewiness. In sensory evaluation, evaluated juicier softer results this study indicate that could be used place synthetic antioxidants meat.

Abstract 1. The aim of the present study was to determine effect addition ground rosemary on quality and shelf-life turkey meatballs. Heat-treated vacuum-packed meatballs were stored at 3 ± 1°C. 2. rate oxidative hydrolytic changes during refrigerated storage slower in containing 1% rosemary. samples with characterised by significantly lower values pH water activity than control samples. inhibited growth psychrotrophic, coliform Clostridium sp. bacteria. 3. sensory decreased over storage,...

Abstract 1. The combined effect of sage (S), sodium erythorbate (SE), a mixture and (MIX) vacuum packaging (VP) modified atmosphere (MAP) on the quality cooked turkey meatballs stored at 4°C was investigated. physicochemical properties (colour, MDA, AV, pH, water activity), microbiological characteristics (counts mesophilic psychrotrophic bacteria, fungi, coliforms Clostridium sp.) flavour attributes were determined. 2. values colour parameters L*, a* b* affected by additives method. better...

The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, the influence packaging method (air vacuum packaging) on quality cooked turkey meatballs stored at -20 ℃ was determined. smallest changes in malondialdehyde content were observed samples with addition natural antioxidant regardless method. mixture synthetic antioxidants more effective retarding lipid oxidation than antioxidant, desirable results vacuum-packaged air-packaged samples. extract characterised by...

The effect of cooking on the quality turkey meat heated by steam at different temperatures and saturation levels, then vacuum stored 3 °C for 28 days, was studied. smallest loss observed in cooked 220 when highest air applied. rate lipid oxidation as a result storage lowest sample 180 20% steam, additionally during treated with 0% steam. higher temperature applied, more intensive hydrolytic process took place fat. Heating hot 0%, 70%, 90% resulted than other parameters. -SH groups ones 20%,...

This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, microbiological safety pork meatloaf. Vacuum-packed meatloaves were stored 4 °C sampled days 0, 7, 14, 21. The both addition levels slowed changes during storage. However, most favorable inhibitory effect was demonstrated for meatloaf with turmeric. Adding increased color saturation (C*) hue angle (h°), shifting h° from orange towards yellow. In sensory evaluation, rated...

This study investigated the effect of ginger-rhizome addition and storage time on physicochemical sensory quality pork meatloaf. Three types meatloaf were evaluated: control with 1% 2% ginger. All meatloaves vacuum packaged stored for 0, 7, 14, 21 days at 4 °C. The ginger rhizome significantly reduced lipid oxidation, higher inclusion rate was more effective in this regard. Ginger decreased red-colour saturation (a*) increased colour brightness. induced a greater decrease meat hardness...

The aim of the study was to investigate effect ageing (9 and 14 days) on beef obtained from Polish Holstein-Friesian bulls (n = 24) fed different dietary treatments containing addition herbal preparations (treatments: control, one two preparations). Between 9th 14th day ageing, moisture expressible water contents, Warner-Bratzler Shear Force (WBSF) intensity untypical taste significantly decreased, whereas redness, yellowness, chroma, meat aroma tenderness increased. Interactions between...

The pork was pasteurised in jars 4 formulations: control (C), with the addition of chilli peppers (CHP), sodium ascorbate (SA), and butylated hydroxytoluene (BHT), stored at 5 °C for 50 days. Although did not slow down lipid oxidation pork, this product had lower lightness higher redness yellowness than other products. It also characterised by lowest hardness chewiness values. Sensory evaluation revealed that meat CHP a less intense fatty flavour aroma, no off-flavour or off-odour. This...

Two types of patties were prepared: control and with chia seeds gel instead beaten egg. The cooked in the steam-convection oven, vacuum packed stored at 4 °C. pork addition characterized by similar water activity pH values to samples. They showed lower b* colour parameter as well saturation (C*) hue angle (h°) on cross-section parameters L*, a* C* surface than controls. improved texture tested products. Pork softer better chewiness Chia slowed down oxidative changes during storage. use 8.0%...

The effect of ground rosemary (R), sodium erythorbate (SE), a mixture and (MIX) packaging method (vacuum modified atmosphere packaging) on the quality cooked turkey meatballs stored at 4°C was investigated. physicochemical microbiological quality, flavour attributes were determined. investigated additives had varied effects colour stability meatballs. Rosemary less effective as an antioxidant in than erythorbate, but when applied together with it inhibited lipid oxidation to greater degree,...

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well sensory quality shortbread cookies enriched with dried sea buckthorn fruit (SBF). SBF-enriched were prepared by replacing 1, 2, 3, or 5% flour fruit. Our results showed presence 12 phenolic acids and 5 flavonoids in SBF, while two detected cookies. Most identified SBF. Among acids, benzoic acid was...

Abstract The effect of relative humidity ( RH ) air on the mechanical properties roasted turkey breast was studied using a rheological model. raw with moisture content ca. 75%, protein 24% and fat 1% in convection steam oven at 180 C five levels (0, 20, 50, 70 90%). elastic modulus decreased, whereas flow consistency index limit increased an increase from 0 to 70%. Significant differences were observed between 20% versus 90%. As regard limit, significant 50 70% levels. No those values...

The effect of cooking in hot air combined with steam and vacuum storage on the quality turkey meat was studied. use during decreased losses meat, at same time caused a greater lipid oxidation. higher rate SH groups oxidation found heated 20, 50 90% than 0% 70% steam. Thermal processing decrease unsaturated fatty acids an increase saturated content; smallest changes were demonstrated 20% After thermal cooked (50, 70, 90%) characterized by better juiciness tenderness. During samples alone...