This study used a factorial randomized block design. The first factor is the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice (P): (P1) 75%:25%, (P2) 50%:50%, and (P3)25%:75%, second concentration CMC (K): (K1) 2%, (K2) 4%, (K3) 6%. data were analyzed using analysis variance, followed by BNJ test (Honest Significant Difference) at 5% level, organoleptic was Friedman te...

This study aimed to evaluate the effect of sous vide and electric oven cooking methods on physical sensory characteristics camel meat. A combination 4 temperatures (70, 80, 90, 100 °C) 6 times (30, 60, 120, 150, 180 min) was applied. Both significantly affected meat’s properties (pH, loss, density, lightness, redness, yellowness color components), except for water activity. Furthermore, tempera...

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics dry-aged pork loin ham during aging period. In experiment 1, antioxidant activity was assessed for extracted with varying ethanol concentrations results showed high at 25%, 50%, 75% concentrations. 2, treated obtained using different concentrations: not (control), 25% (MS25), 50% (MS50), ...

The effect of Auricularia cornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics cooked sausage were evaluated. results indicated that replacement with AC led to a significant increase in protein, ash, moisture, cooking loss, water holding capacity, springiness, chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, a...

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 evaluati...

The aim of this study was to analyze effect cherry tomato paste for nitrite replacement on loin ham. Loin hams were prepared with at three levels curing solutions (control: NPS 1.2%, salt 1.2% and 1%, 3%, 5%). pH tended decrease as the amount increased. lightness decreased a significant difference increased (p<0.05). Yellowness chroma increase in paste, while redness hue angle treatment 3% t...

Tea is a famous non-alcoholic beverage worldwide. Various types of tea are prepared to meet the demand different people. Among various types, green (GTE), black (BTE), and Pu-erh (PEE) major ones. The objective this study was investigate physicochemical characteristics antioxidant potential three extracts be considered as an in-flight beverage. pH (5.62) GTE significantly highest whereas titrat...

ABSTRACT: The study evaluated the effect of sex and slaughter weight on carcass traits non-carcass components 1,489 horses (739 geldings 750 females, classified into eight groups according to their weight). Data were analyzed under a completely randomized design. Geldings had higher (P < 0.05) hot yield (HCY) cold (CCY) than females; however, fat yellowness values (b*) greater in females. Sl...

Suweg (Amorphophallus campanulatus) is a tuber that has not to explored widely for its use. This study aimed determine the effect of physical modification UV-C and HMT on characteristics suweg flour. used factorial design with two factors. The first factor type which consists Ultraviolet-C Irradiation (UV-C) Heat Moisture Treatment (HMT). second length time. uses 10 min, 20 30 min. Simultaneous...

The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model developed from first principles, simulating heat and mass transfer at increasing duration. This validated using experimental values compared with empirical Zugarramurdi Lupín. predicted were used for water activity prediction ...