Development and Quality Evaluation of Danbunama (Meat Floss) - a Nigerian Shredded Meat Product
作者： A. Omojola , O. Kassim , O. Olusola , P. Adeniji , J. Aremo
关键词:
摘要: Danbunama (DB) is a shredded meat product that light, easy to pack and nutrient retaining traditionally produced from beef. A completely randomized design was employed study the effect of three types beef, chevon pork on quality attributes DB. Proximate composition raw meats their respective DB determined using standard procedures. The Eating Quality (EQ) 9-point hedonic scale. Thiobarbituric Acid Reactive Substances (TBARS) assess shelf stability product. Raw protein ranged 21.2 22.9% while moisture content varied 64.14 71.98%. yields were 70.1, 74.1 68.9% for Beef (BDB), Chevon (CDB) Pork (PDB) respectively. has highest (46.73%) followed by PDB (41.78%) BDB least value (39.75%). overall acceptability (7.4) higher (P<0.05) than CDB (6.6) (6.2). had TBARS compared irrespective length
sciencedomain.org参考文章(31)
M.D. Aaslyng, Quality indicators for raw meat Meat processing: improving quality. pp. 157- 174 ,(2002) , 10.1533/9781855736665.2.157
Anthony J. Barr, SAS user's guide SAS Institute Inc.. ,(1979)
S.F. Chang, T.C. Huang, A.M. Pearson, Control of the dehydration process in production of intermediate-moisture meat products: a review. Advances in food and nutrition research. ,vol. 39, pp. 71- 161 ,(1996) , 10.1016/S1043-4526(08)60074-1
S. Xiao, W.G. Zhang, E.J. Lee, C.W. Ma, D.U. Ahn, Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage Poultry Science. ,vol. 90, pp. 1348- 1357 ,(2011) , 10.3382/PS.2010-01244
Frank Vandendriessche, Meat Products in the Past, Today and in the Future Meat Science. ,vol. 78, pp. 104- 113 ,(2008) , 10.1016/J.MEATSCI.2007.10.003
Gerald Offer, John Trinick, On the mechanism of water holding in meat: The swelling and shrinking of myofibrils Meat Science. ,vol. 8, pp. 245- 281 ,(1983) , 10.1016/0309-1740(83)90013-X
M.B. Mielnik, E. Olsen, G. Vogt, D. Adeline, G. Skrede, Grape seed extract as antioxidant in cooked, cold stored turkey meat Lwt - Food Science and Technology. ,vol. 39, pp. 191- 198 ,(2006) , 10.1016/J.LWT.2005.02.003
E. Safari, N.M. Fogarty, G.R. Ferrier, L.D. Hopkins, A. Gilmour, Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment Meat Science. ,vol. 57, pp. 153- 159 ,(2001) , 10.1016/S0309-1740(00)00087-5
A. Badiani, S. Stipa, F. Bitossi, P.P. Gatta, G. Vignola, R. Chizzolini, Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices Meat Science. ,vol. 60, pp. 169- 186 ,(2002) , 10.1016/S0309-1740(01)00119-X
A. Suzuki, N. Kojima, Y. Ikeuchi, S. Ikarashi, N. Moriyama, T. Ishizuka, H. Tokushige, Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs Meat Science. ,vol. 29, pp. 31- 41 ,(1991) , 10.1016/0309-1740(91)90021-H