Improving the Texture of Sardine Surimi using Duck Feet Gelatin

Sardine surimi is classified as a low grade surimi due to its relatively poor texture quality. The objective of this study was to improve the texture quality of sardine surimi by adding duck feet gelatin.  Duck feet gelatin were treated using four treatments (hydrochloric acid (SHCl), acetic acid (SAa), lactic acid (SLa), or citric acid (SCa)) before added to surimi which was prepared using sardine fish to study the effects of the additives on the quality properties (folding, gel strength, texture profile, expressible moisture (EM) content, and colour) of surimi gels. All sardine surimi samples containing gelatin showed improved texture quality compared to samples without gelatin. The folding test score increased from 1 to 4, the hardness value increased from 1103.69 g to 2579.86 g for SHCl, 5897.08g for SAa, 2713.48 g for SLa, and 6532.18 g for SCa. Gel strength improved from 1857.43 g.mm to 6655.57 g.mm, 6680.52 g.mm, 6928.21 g.mm, and 7290.00 g.mm for SHCl, SAa, SLa, and SCa, respectively. The addition of gelatin also increased the whiteness and decreased the EM of surimi gels. These findings show that duck feet gelatin has great potential for use as a protein additive for the improvement of the texture quality of sardine surimi

Physicochemical Properties of Egg White Powder from Eggs of Different Types of Bird

The objective of this study was to compare the physicochemical properties of egg white powder from eggs of different types of bird (local kampung chicken, local fighting chicken, local serama chicken, leghorn chicken, turkey, and guineafowl). Eggs were purchased from local farmers. Egg whites were separated from egg yolks manually, blast frozen, freeze-dried, and ground into powder. Moisture and protein content, colour, emulsification activity and stability, foaming capacity and stability, water holding capacity (WHC), and texture profile parameters of the egg white powders were measured in this study. The protein content and foaming capacity of egg white powder from leghorn chickens were significantly (p < 0.05) higher than that from the other chicken breeds. The emulsion ability and stability of commercial egg white powder were significantly (p < 0.05) lower than those of the powders from the chicken breeds tested, but it formed a stronger gel and had higher WHC. These results indicate that the physicochemical properties of egg white powder differ significantly among eggs from different types of bird

Effects of temperature and polyethylene plastic packaging on physicochemical changes and antioxidant properties of tomato during storage

This study determined the effects of different storage temperatures and packaging on the physicochemical changes and antioxidant properties of tomatoes during storage in two tomato species (Lycopersicon esculentum Mill. tomato and Solanum lycopersicum var. Cerasiforme cherry tomato). Samples underwent storage process with different temperatures of 4 °C and room temperature (25 °C); with or without polyethylene plastic packaging. The physicochemical changes studied include weight, color, firmness, and total soluble solids (TSS), while the antioxidant properties studied include lycopene content, ascorbic acid content, total phenolic content (TPC), and free radical scavenging activity (2,2-Diphenyl-1-picrylhydrazyl, DPPH), measured at three-time points (day 1, 8, 15). Based on the two-way ANOVA, both temperature and packaging factors play an important role in the physicochemical changes and antioxidant properties of both tomato species. For tomatoes, the temperature had a significant (p0.05). While packaging had a significant (p0.05). For cherry tomatoes, the temperature had a significant (p0.05). Whereas packaging had a significant (p0.05). For both samples studied, temperature and packaging factors had significant interactions (p0.05). In conclusion, storage at a low temperature of 4 °C with the packaging was found to be able to maintain the physicochemical and antioxidant properties in both tomato species

Physicochemical Properties of Duck Feet Collagen with Different Soaking Time and Its Application in Surimi

Duck feet are considered as waste products because people normally do not consume duck feet. It is highly available in Malaysia and thus has the high potential to be the alternative source to produce collagen other than fish, bovine or porcine. The main objective of this study is to evaluate the physicochemical properties of different treated duck feet collagen and its effect on the quality of sardine surimi. Duck feet was stirred and soaked in 5% lactic acid solution for different time (12, 24, 36 and 48 h) at 4ºC. Another treatment for the duck feet is demineralization. Duck feet collagen was demineralized by 0.5M EDTA solution for 24 h prior soaking in lactic acid solution for 24 h. Soaking time 24, 36 and 48 h has successfully decreased fat content of duck feet collagen significantly compared to 12 h. However, no differences in yield were observed for the samples. Prolong soaking time produced duck feet collagen with higher content of imino acid (hydroxyproline + proline). The intensity of lightness (L*) for the demineralized duck feet collagen is lower compared to duck feet collagen which was not treated by EDTA. Duck feet collagen has the ability to improve the quality of sardine surimi gel by enhancing its lightness, water holding capacity, gel strength and texture with low cooking loss and expressible moisture. The folding test score of sardine surimi gel has been increased from 3.00 to 5.00 by the addition of duck feet collagen. The gel strength for sardine surimi gel with the addition of duck feet collagen is in the range of 2625.90 g.mm to 2681.58 g.mm, which is approximately 9 times higher than the gel strength of sardine surimi without collagen (280.43 g.mm)

Kesan pengeringan terhadap kandungan fenol dan aktiviti antioksida daun ketumbar jawa (Eryngium foetidum)

Eryngium foetidum atau lebih dikenali sebagai pokok ketumbar jawa atau jemuju di Malaysia merupakan tumbuhan yang mempunyai banyak manfaat terutamanya dalam aspek perubatan dan kesihatan. Fokus utama kajian ini adalah untuk menentukan kesan kaedah pengeringan yang berbeza (matahari, ketuhar dan ketuhar gelombang mikro) dan pelarut etanol dan air dengan nisbah berbeza terhadap ciri antioksida E. foetidum. Pengeringan matahari dijalankan di bawah matahari secara langsung dengan suhu dalam julat 25 hingga 35 °C. Bagi pengeringan ketuhar, suhu 30, 50 dan 70 °C digunakan untuk mengeringkan daun E. foetidum, manakala dalam pengeringan ketuhar gelombang mikro, kuasa output 300 dan 800 W digunakan. Pengekstrakan daun E. foetidum dijalankan menggunakan nisbah pelarut etanol:air yang berbeza iaitu 100:0, 50:50 dan 0:100. Jumlah kandungan fenol (TPC) dijalankan untuk menentukan kandungan fenol dalam ekstrak E. foetidum. Dua kaedah dijalankan dalam penentuan aktiviti antioksida iaitu ujian pemerangkapan radikal bebas (DPPH) dan ujian penurunan kuasa ferik (FRAP). Hasil kajian menunjukkan pengeringan menggunakan ketuhar gelombang mikro merupakan kaedah pengeringan yang paling berkesan berbanding dengan kaedah pengeringan lain yang dikaji. Pengeringan menggunakan ketuhar gelombang mikro dan ketuhar pada suhu rendah (30 dan 50 °C) membawa perubahan warna yang kecil secara signifikan (p<0.05) terhadap daun E. foetidum. Jumlah kandungan fenol menunjukkan kedua-dua pengeringan ketuhar gelombang mikro dan pelarut etanol:air 50:50 dan 0:100 memberikan memberikan bacaan yang tertinggi secara signifikan (p<0.05). Selain itu, nilai DPPH yang signifikan (p<0.05) dapat dilihat pada semua kaedah pengeringan kecuali pengeringan ketuhar pada suhu 70 °C dan pelarut etanol:air dengan nisbah 50:50 berbanding dengan daun segar E. foetidum. Hasil kajian juga mendapati pengekstrakan menggunakan pelarut etanol:air dengan nisbah 50:50 dan pengeringan menggunakan ketuhar gelombang mikro 800 W menunjukkan aktiviti antioksida yang tinggi secara signifikan (p<0.05) terhadap ujian FRAP. Nilai korelasi yang signifikan (p<0.05) ditunjukkan antara kandungan fenol dengan aktiviti antioksida bagi ekstrak daun E. foetidum dengan pengekstrakan menggunakan nisbah pelarut berbeza, tetapi tidak signifikan (p>0.05) dengan pengekstrakan menggunakan kaedah pengeringan berbeza

Total phenolic content and antioxidant activities of date fruit extracts

Dates (Phoenix dactylifera L.) are nutrient-rich fruit consumed worldwide in a raw form or processed value-added products such as paste, syrup and energy bars. Dates are considered as functional food or ingredient due to its nutrients which derived from carbohydrate, lipids, protein, vitamin, mineral and phytochemical compounds, contributing to their potential antioxidant activities. However, the antioxidant properties of dates found in the local market are not widely available in the scientific literature, thus merits investigation. The objective of this study is to determine the total phenol content (TPC) and antioxidant activities (DPPH scavenging activity, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP)) of five dates varieties namely Khalas, Deglet Noor, Lulu, Khenaizi and Medjool. The results showed TPC, ORAC and FRAP values for Lulu and Khenaizi were significantly (p<0.05) higher than Khalas, Deglet Noor and Medjool. Meanwhile, Deglet Noor, Lulu and Khenaizi significantly (p<0.05) possessed greater DPPH scavenging activities as compared to Khalas and Medjool. There was a significant (p<0.05) correlation (r) between the TPC and ORAC (r=0.952) and FRAP (r=0.987) suggesting that phenolic compounds may contribute to the overall antioxidant activity of the dates

Effect of different methods of deacidification on the properties of noni (Morinda citrifolia) extract

Deacidification of fruit extracts is necessary in certain situations which include consumer preference and product application. Although deacidification of noni extract using ion exchange resin and calcium carbonate addition has been reported, comparison between the two methods is lacking. This study was conducted to compare the effects of different deacidification treatments of ion exchange resin and calcium carbonate on the properties of noni extract. Ion exchange resin (Amberlite IRA-67) (R), calcium carbonate addition (CC), ion exchange resin followed by calcium carbonate addition (RC) and calcium carbonate addition followed by ion exchange resin (CR) were used to deacidify noni extract. Subsequently, analysis for pH, total soluble solids (TSS), total phenolic content (TPC), free radical scavenging ability (DPPH) and ferric reducing power (FRAP) were carried out. Compared to control, TPC, DPPH, and FRAP of noni extract decreased significantly (p<0.05) after deacidification using all different treatments. pH increased significantly (p<0.05) for all samples. TSS decreased significantly (p<0.05) after deacidification using all different treatments except for samples using resin (R) and calcium carbonate (CC). Deacidification using resin (R) produced a higher pH but lower TPC, DPPH and FRAP compared to calcium carbonate (CC). Ion exchange resin followed by calcium carbonate (RC) produced a lower (p<0.05) DPPH compared to calcium carbonate followed by ion exchange resin (CR). Deacidification of noni extract using calcium carbonate (CC) was the best method as it produced the smallest (p<0.05) reduction per change of pH for FRAP and no significant difference for DPPH compared to ion exchange resin (R)

Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)

Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysis) and physicochemical characteristics (scanning electron microscopy) of chia mucilage powder (Salvia hispanica L.) including comparison with xanthan gum, hydroxypropyl methylcellulose (HPMC), and arabic gum were investigated. Chia mucilage dried in a freeze dryer (FD) showed significantly higher (p<0.05) values of water holding and oil holding capacities compared to chia mucilage dried in air convection heat oven (ACHO), xanthan gum, HPMC and arabic gum. It also showed a higher L* value (lightness) than ACHO, HPMC, and xanthan gum but lower values of a*, b*, c*, BI, and ΔE than ACHO and xanthan gum. The morphology of FD is smaller, more uniform in size, with a fine fibrous relative structure compared to ACHO. FD is a novel mucilage that could potentially be used as a functional and environmentally friendly hydrocolloid for human consumption and significantly better than commercial hydrocolloids. These results can also help to select successful drying methods for food products based on their functional and physicochemical characteristics

Potensi rizom serai Acheh (Elettariopsis smithiae) sebagai punca tumbuhan antioksida : kesan suhu dan masa pengekstrakan terhadap antioksida, perubahan warna dan sebatian meruap

Serai Acheh (Elettariopsis smithiae) ialah tumbuhan herba daripada famili Zingiberaceae (Halia) yang digunakan dalam perawatan tradisi. Matlamat kajian ini adalah untuk mengkaji potensi rizom serai Acheh sebagai punca antioksidan semula jadi, mengenal pasti komponen meruap dan menilai perubahan warna yang disebabkan oleh pengekstrakan pada pelbagai parameter. Sampel dikeringkan dalam ketuhar vakum (45 ℃, 0.4 bar) dan diekstrak dengan air suling pada 1:50 (sampel: pelarut) pada pelbagai suhu (50 ℃, 60 ℃, 70 ℃) dan masa (40 min, 80 min, 120 min). Pengekstrakan pada suhu 60 ºC selama 120 minit mencatatkan TPC tertinggi iaitu sebanyak 84.59 mg GAE/g manakala pengekstrakan pada suhu 60 ºC selama 40 minit merekodkan nilai FRAP tertinggi iaitu 1176.4 μM FeII/g berbanding sampel lain. Sampel yang diekstrak pada suhu 70 ºC selama 80 minit mencatatkan peratus penyingkiran radikal DPPH tertinggi iaitu 83.37%, namun begitu tiada perbezaan yang signifikan (p>0.05) berbanding sampel yang diekstrak pada suhu 60 ºC selama 80 minit. Nilai peratus penyingkiran radikal kation ABTS tertinggi iaitu 69.59% juga dicatatkan pada suhu pengekstrakan 60 ºC selama 80 minit. Pengekstrakan rizom serai Acheh pada suhu 60 ºC selama 80 minit adalah yang paling optimum. Kesan perlakuan suhu dan masa pengekstrakan juga menyumbang kepada perubahan warna (ΔE) ekstrak rizom serai Acheh yang signifikan (p<0.05) terhadap sampel kawalan. Sebatian eukaliptol, fensil alkohol, borneol, fensil asetat dan 4-etinil-4,8,8-trimetil-2-metilidenabisiklo [5.2.0] nonana adalah sebatian meruap yang dominan ditemui pada sampel kawalan dan sampel rizom serai Acheh yang telah diekstrak pada keadaan optimum. Kandungan antioksida dan kehadiran sebatian meruap membuktikan bahawa rizom serai Acheh mempunyai potensi sebagai punca antioksida semula jadi dan menjadi alternatif kepada antioksida sintetik

Perbandingan hasil tomato (Lycopersicon esculentum Mill. cv MT1) menggunakan kompos tandan buah kosong (EFB) dan kompos najis lembu sebagai medium penanaman

Kajian dalam rumah kaca telah dijalankan untuk mengkaji kesan pestisid, kompos dan baja terhadap hasil tomato (Lycopersicon esculentum Mill. cv MT1) bermula dari April sehingga Disember 2015. Reka bentuk uji kaji yang digunakan semasa penanaman pokok tomato adalah ‘split-split plot’. Faktor yang diambil kira terbahagi kepada tiga peringkat dengan faktor utama merupakan kesan pestisid, faktor peringkat dua ialah rawatan baja dan faktor peringkat tiga ialah jenis kompos. Sejumlah enam belas (n=16) rawatan telah diberikan iaitu T1 sehingga T16. Keputusan kajian menunjukkan ketinggian pokok tertinggi bagi setiap bulan adalah daripada perlakuan yang berbeza manakala dari segi berat, didapati T10 menghasilkan berat daun paling tinggi (200.0 g), T6 menunjukkan berat batang yang paling tinggi (261.3 g) dan T3 menunjukkan berat akar yang paling tinggi (91.0 g). Perlakuan T12 (73.0 cm) menunjukkan nilai paling tinggi bagi panjang akar manakala saiz daun yang paling besar ditunjukkan oleh T11 (48.0 cm2 ). T15 menunjukkan berat buah yang tertinggi (560.3 g) dan bilangan buah bagi setiap pokok (32 buah) secara signifikan (p0.05) dalam diameter buah (30.47 mm). Walau bagaimanapun, T12 menunjukkan nilai yang tidak signifikan (p>0.05) bagi berat buah (532.5 g) dan bilangan buah (17 buah) tetapi signifikan (p<0.05) bagi diameter buah (39.61 mm). Oleh itu, dalam kajian ini menunjukkan rawatan T15 (pestisid organik, kompos najis lembu sebagai medium penanaman dan baja kimia dan organik) menghasilkan jumlah berat dan bilangan yang signifikan (p<0.05) dalam buah tomato