Two Chinese jujube (Zizyphus jujuba) cultivars ('Huanghua' and 'Zhanhua') at unripe and ripe stages were investigated. During ripening, the weight, pH, hardness, and chewiness of both cultivars decreased while titratable acidity, total soluble solid content, and pectin contents increased. More than 75% pectins of the fruits were water-soluble pectin (WSP). Pectins shared the common major compos...

Meat texture and some biochemical characteristics that could influence meat tenderness were studied in rabbit loins. Rabbits from three synthetic lines were compared, lines V and A selected for litter size at weaning and line R selected for growth rate between weaning and slaughter time. The activities of cathepsins, collagen content and textural properties measured by Warner-Bratzler (WB) shea...

A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten di erent brands of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability (p < 0.05), especially the collagen content. This can be related to di erent recipes used by di erent producers, and di erent stages of ...

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...

UNLABELLED This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; CONTROL Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: CONTROL + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH...

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy see...

The properties of starches isolated from two squash cultivars (Cucurbita maxima) were studied and compared with those of two pumpkin cultivars (Cucurbita moschata) and one normal potato cultivar. The amylose content of pumpkin and squash starches ranged from 16.18% to 21.29%. The pumpkin and squash starches appeared as a mixture of spherical, polyhedral and dome shaped granules. The pumpkin and...

Biochemical, volatile and textural profiles during manufacture and ripening were determined in samples of Castelmagno PDO cheese obtained from three different batches in the main artisan cheese plant of Castelmagno PDO production area. At the end of manufacture, samples were characterised by a pH of 6.57% and 52.4% moisture content. The HPLC analysis of organic acids and sugars showed the exhau...

Chiffon cakes prepared with a mixture of wheat flour / konjac flour / soy protein isolate (SPI) (89.5 : 0.5 : 10 ) together with replacement of 50-70% soybean oil with water were investigated for their physicochemical and sensory properties. Moisture and protein content in reduced-fat chiffon cakes were significantly higher (p < 0.05) than the control chiffon cake. Specific volume decreased (p ...

A three-component Mixture Design was used to investigate the effect of different components of breadcrumbs, textured soy protein (TSP) and low-methoxyl pectin and their interactions on textural properties of an existing fish finger. The result indicated that the pectin had a more notable influence than TSP and breadcrumbs on all textural parameters as pectin proportion increased. At a higher pr...