Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet increasing demand for these foods, there is a need to develop/formulate new balls out of products. Hence, this study, crab blue swimming crabs (Portunus pelagicus) were formulated standardized using three formulations (meat binder ratio): Formulation A (50:50), B (60:40), C (...

Abstract Influence of deep fat frying parameters on quality attributes chicken nuggets from FUNAAB-Alpha broilers and optimization the process using Box-Behnken experimental design response surface methodology was investigated. Fried were obtained temperature (155–175 °C), time (3–7 min) sample thickness (0.5–2.5 cm) as independent variables. Oil moisture contents, texture (hardness, chewiness,...

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...

Spent barley grains (SBG) were valorized into a spent protein and fibers (SBPF) ingredient. The ingredient was utilized to formulate SBPF-derived starchless noodles with negligible glycemic response (GR) in healthy individuals, significant reduction of 93.16% (SD = 8.07) postprandial GR after consumption when compared conventional starch-based noodles. Their nutritional content, visual analog s...

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...

Abstract Background Muscle is the complex and heterogeneous tissue, which comprises primary edible part of trunk fish mammals. Previous studies have shown that dietary isoleucine (Ile) exerts beneficial effects on growth in aquatic animals. However, there were limited regarding benefits Ile muscle their flesh quality growth. Thus, this study was conducted to explore whether had affected hybrid ...

Fish muscle quality is an important parameter in the aquaculture industry. In this study, we analyzed and compared of grass carp (Ctenopharyngodon idellus) cultured at salinities 0‰, 3‰, 6‰ (GC0, GC3, GC6). There was no significant difference crude protein fat content between GC0 GC3. Crude significantly lower GC6 to other groups. GC3 had higher hydroxyproline content, which suggested that thes...

This study investigated the effect of cooking method on nutritional composition and tenderness loin from Korean black goat crossbreed to apply meat senior-friendly foods. The samples loins were grilled medium (71°C) or boiled for 1 h, then utilized measurements proximate composition, energy, vitamin A, niacin, amino acid contents, texture profiles. contained lower (p<0.05) moisture content h...

in this research, a novel formulation of sponge cake was studied. instant tea powder (itp) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, itp1, itp2, and itp3, respectively. the microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and ove...