Cooking loss
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
... The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderi- sation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using ...
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Sensory evaluation and cooking loss of meat of broiler chicken fed probiotics and thyme essential oil
... According to the obtained results it can be concluded that the additives were not affecting the cooking loss while the thyme essential oil slightly affect the texture but still the meat was tender. ...
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Synergistic Effect of Rosmarinic Acid and Sodium Lactate on Black Tiger Shrimp (Penaeus monodon) Quality during Frozen Storage
... capacity, cooking loss, firmness, total volatile basic nitrogen were observed to verify the efficacy of rosmarinic acid and sodium lactate in ice glazing water to frozen black tiger shrimp’s freshness and ...
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Extraction of protein from hoki and barracouta fish heads for utilisation as functional ingredients : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand
... extracted protein powders of hoki head and SDS marker ............. 104 Figure 6.2 SDS-Tricine/polyacrylamide gel electrophoresis profiles of the extracted protein powders of barracouta head and SDS markers.. 106 Figure ...
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Effect of Okara and Vital Gluten on Physico-Chemical Properties of Noodle
... Cooking loss of noodles with 0–15% DOP and 10% DOP-noodle added 3–9% VG is ...in cooking loss of the noodle, ...However, cooking loss ...that cooking loss was ...
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Effects of Feed Restrictions on Growth Performance, Carcass Traits and Meat Quality of Growing Rabbits
... comparison to lighter ones. A positive linear relationship existed between pH value taken after 24hours from bleeding out and pH value after storage. Cooking loss percentage decreased with increasing pH ...
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BBOX1 gene are associated with meat quality and carcass traits in Chinese Red cattle, and may be used as a
... l-Carnitine, a key element in fatty acid metabolism and energy production, is biosynthesized from gamma-butyro- betaine by the catalysis of gamma-butyrobetaine hydroxylase (BBOX1). We cloned three different 3'untrans- ...
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29. Influence of glycogen level on physical characteristics of goat meat
... the cooking loss was reported to be about 30% and at 80 0 C over 40% ...and cooking losses and inverse in case of high WHC ...in cooking loss had been attributed with decline in pH ...
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Effect of dietary protein source on piglet meat quality characteristics
... b*), cooking loss (%) and shear force value (N) measurements for the Longissimus dorsi muscle were analyzed using the mixed model procedure which contained the fixed effect of the ...drip loss (%) ...
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Losses in Mass and Sensory Properties of Thermally Treated Lamb Meat
... The cooking loss following the heat treatment was estimated by the difference in the muscle sample weight before and after the thermal ...of cooking loss with the increasing thermal treatment ...
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Application of Bromelain Extract for Muscle Foods Tenderization
... the cooking yield (p < ...in cooking yield (Table 1). The cooking yield, inversely proportional to cooking loss, were found to decrease with the increase of BE in all ...lowest ...
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Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri polyphosphate
... lower cooking loss ...that cooking loss is reduced due to greater water binding ability in the protein network as a result of increased protein extractability with increases in NaCl ...
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The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
... cooking loss between fresh meat and meat aged for 14 d in the GM muscle were not recorded; however, the value of this parameter measured on fresh meat (24 h after slaughter) was higher (P < ...in ...
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Comparative study on qualitative and sensory characteristics of fresh and marine water fish meat
... Cooking loss of fish meat was measured according to the method as reported by Kondaiah et al. (1985). In brief, meat sample (20g) was placed in a polyethylene bag and heated for one hour in water bath at ...
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The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder
... with 4% WPP. These results are close to that obtained by Abdolghafour & Saghir (2014) who found a significantly increase in water holding capacity (WHC) of buffalo sausage formulated with different levels of whey ...
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Development of Micronutrient Fortified Extruded Rice Analogues
... for cooking time, cooked weight, percent rehydration and cooking loss (Table ...The cooking time was found to be 5 minutes for all formulations. Cooking time of rice noodle developed by ...
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Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age
... drip, cooking loss and free water content) of meat from this age group when compared to the groups of 6 and 9-month-old bulls; however, significant ...
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Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler
... its cooking loss through a completely randomized statistical design, consisted of five different fillers (corn flours) and repeated six times ...The cooking loss measurement of the chicken ...
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Development of a wood-fired cooking stove to incorporate a thermo-acoustic engine-generator unit
... 2.2.2 Cooking section: surveys of households in Nepal and Uganda, Sanchez et al (13) showed a preference for a stove that could heat at least two cooking pots, with at least one for primary cooking ...
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The Level of Awareness of Fast Food Operators on Food Safety and Hygiene Practices
... The use of a teaspoon for tasting when cooking is a hygienic way of tasting food. However, the study revealed that 24 of the operators (70.6%) were not fond of this practice but would rather use their hand, a ...
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