In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in di...

The effects of different modified atmospheres (air: atm1; 100% CO2: atm2; 100% N2: atm3; 50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7 ̊C ± 1 ̊C were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100...

To investigate the effect of refrigeration on collagen and texture characteristics yak meat, changes in content, solubility, shear force, hardness, cohesiveness, springiness, gumminess, chewiness meat at 4 ± 1 °C were measured. The results showed that contents solubility significantly decreased (P &lt; 0.05). myofibrillar fragmentation index increased Correlation analysis histological structure...

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

Dietary DDGS did not alter the sensory characteristics of the LM (Table 5; P > 0.10). This is in agreement with results reported in similar studies. The inclusion of RAC resulted in increased toughness (P = 0.04) and a trend for increased chewiness (P = 0.08), which is in agreement with other studies in which the use of RAC resulted in reduced tenderness and increased chewiness. The inclusion o...

Twenty-four young Podolian bulls were used to evaluate the effect of rearing system (extensive vs. intensive) in relation to postmortem aging (11 and 18 d) on the eating quality of the meat, with the diet of outdoor animals adjusted to the protein content of the indoor system (15% CP) or to the minimum protein content required for satisfactory growth (12% CP). At 415 ± 9.35 (SE) d of age, with ...

background and objectives: the food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. the reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. materials and methods: in this study,...

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0.3–0.6 MPa), types coagulant (vinegar and citric acid), milk (cow, buffalo, full cream milk). samples were analysed for profile analysis hardnes...

Docosahexaenoic acid (DHA) is an n-3 polyunsaturated fatty with health-promoting potential. This study was to investigate effects of supplemental DHA from Aurantiochytrium acetophilum on growth performance, health status, meat quality, and protein synthesis signaling broiler chickens . Day-old male chicks were housed in environmental control room (6 cages/treatment, 8 chicks/cage), fed a corn-s...