Effects of palm fat blends inclusion on the quality of chicken frankfurters

Three types of palm fats (PF) to be incorparated into meat batters were prepared from palm oil (PO) and palm stearin (POs) with the ratio ofpO:POs at 60:40, 70:30 and 80:20 (wt/wt). The slip melting point (SMP), iodine value (IV) and solid fat content (SFC) ofPF were measured. Eight formulations offrankfurters were then produced using PF60:40, PF70:30, PF80:20 and palm olein (POo) at 20% and 25% offat levels. Chopping temperature, emulsion stability (ES) and water holding capacity (WHC) ofmeat batters containing PF and POo were measured. At 25%fat level, meat batters mixed with PF60: 40 recarded the highest final chopping temperatures at the end of comminution, while POo recarded the lowest value. Fluid loss of meat batters prepared with PF60:40 and PF80:20 were significantly lower at 20% fat level compared to that of25%(P<0.05). Higher WHC was exhibited by meat batters containing various PF compared to the one with POo (P<0.05)

Penilaian Kualitas Fisika Dan Kimia Gelatin Ekstrak Dari Kaki Ayam Tua (Kat)

This study aims to examine the physico chemical properties of gelatin extracted from spent hen with HCl pretreatment with immersion for 5 and 10 days. With extraction stages E1 temperature (45°C), E2 (65°C), and E3 75°C. Analysis results show there is significant difference (p<0.05) on the strength of bloom, the attribute color (b*has a negative value), and solubility. Respective is in the range ash content 1,10-2,26%, protein (68.91-79.86%), fat (1:10 to 2:26%), moisture (5.0-10.3%) and carbohydrate (10.1-20.84% ) for SCF 5, while the SCF 10. Ash (1.99-2.27%), protein (77.81-80.80%), fat (1:00 to 2:00%), moisture (5.0-7.0%), carbohydrate (9.58-12.60%)

Towards AI enabled automated tracking of multiple boxers

Continuous tracking of boxers across multiple training sessions helps quantify traits required for the well-known ten-point-must system. However, continuous tracking of multiple athletes across multiple training sessions remains a challenge, because it is difficult to precisely segment bout boundaries in a recorded video stream. Furthermore, re-identification of the same athlete over different period or even within the same bout remains a challenge. Difficulties are further compounded when a single fixed view video is captured in top-view. This work summarizes our progress in creating a system in an economically single fixed top-view camera. Specifically, we describe improved algorithm for bout transition detection and in-bout continuous player identification without erroneous ID updation or ID switching. From our custom collected data of ~11 hours (athlete count: 45, bouts: 189), our transition detection algorithm achieves 90% accuracy and continuous ID tracking achieves IDU=0, IDS=0

Carotene contents of processed meats blended with palm fats

(beef burgers and chicken frankfurters) blended with palm fats was studied. Alpha-carotene and β-carotene decreased significantly (P<0.05) by 62-66% and 72-80% respectively in beef burgers where the fats were substituted with red palm fat (RPF35) and a mixture of red palm fat and palm fat (FB) when the meats were stored at -18oC for 6 month after cooking. Alpha-carotene lost by 53% and 33% while beta-carotene by 67% and 47%, respectively in raw beef burger where the fats were replaced with RPF35 and FB After storage for 6 months (-18oC). Alpha-carotene concentrations lost by 66% and 62%, respectively in beef burger substituted with RPF35 and FB during storage for 6 months at -18oC after cooking. Alpha-carotene in retorted chicken frankfurter (RC) substituted with RPF48 only lost 25% while oven-cooked chicken frankfurter (OC) containing RPF48 lost 61%. Beta-carotene was degraded faster compared to α-carotene in RC, OC and cooked beef burger indicating that the beef burger was more stable after cooking and storage. Even though OC, RC frankfurters and cooked beef burgers substituted with red palm fat showed the highest percent loss in β-carotene concentrations after storage, the value retained was still the highest (23.0, 42.0 and 23.8 μg/g, respectively). In summary, the effect of processing, cooking, frozen storage and the type of fats used could influence the stability of alpha- and beta-carotenes and their content in meat products

Malaysian Society of Animal Production 55 Effects of Adding Edible Bird Microparticulates on the Oxidation of Chicken Burger

Abstract This study was carried out to determine the effect of adding micro-particulates of Malaysia&apos;s edible bird nests (EBN) on the shelf life and nutritional quality of chicken burger. Four treatments of chicken burger were prepared for this study and all samples were stored at 4⁰C for 12 d. The EBN of various sizes was evaluated for their antioxidant activities through 2, 2-diphenyl-1-picrylhydrazyl (DPPH), superoxide radical scavenging activity and metal chelating methods. Analyses of physiochemical and thiobarbituric acid reactive substance (TBARS) were conducted on the samples to study the shelf life quality of chicken burger. TBARS analysis showed that samples added with EBN 300 µm and 38 µm size had lower (p&lt;0.05) TBARS values at the end of storage period. The addition of smaller sized EBN lowered (p&lt;0.05) the cooking loss of chicken burger. The addition of EBN of varying sizes into chicken burger did not affect the sensory acceptance of chicken burger (p&gt;0.05). EBN is a potential natural antioxidant and it increases the antioxidant activities with the reduction in particle size of EBN. It is effective in reducing the rate of lipid peroxidation without affecting most of the physicochemical characteristics and sensory attributes of chicken burger

Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats

A study was undertaken to investigate the effects of processing on the nutritional and sensory qualities of beef burgers formulated with palm fats as animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels were significantly decreased, ranging from 46-48% to 36-44% respectively, in beef burgers made with red palm fat (RPF35) and fat blend. The changes in the levels of g-tocotrienol and d-tocotrienol after processing in all beef burgers except for the control were not statistically significant (P>0.05). After processing, a-carotene and b-carotene levels were significantly decreased, ranging from 27-40% to 42-54% in beef burgers formulated with fat blend and RPF35. After cooking, a-tocopherol and a-tocotrienol in all cooked beef burgers, except the control, were significantly decreased with levels ranging from 18- 50% to 17-46% respectively. The changes in the levels of a-carotene and b- carotene after cooking were also statistically significant (36-47% and 48-62% loss, respectively). Substitution of animal fats with palm-based fats reduced the content of cholesterol in beef burgers. The taste panel was not able to differentiate the sensory attributes such as colour, juiciness and oiliness of beef burgers formulated with palm-based fats and beef fat. Overall levels of carotene and vitamin E were higher in palm fat burgers but losses occurred upon processing and cooking

Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5 mg after 6 months. Oven cooked sausages stored at –18�C and retorted sausages stored for the 6 months of shelf studies resulted in more than 90% loss of a-carotene and b-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0–32.2 mg/ 100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat treatments did not significantly change THE cholesterol content, within all treatments. This study showed the potential of utilizing red palm oils as animal fat analogues in improving vitamin E, reducing cholesterol but not carotenes in beef frankfurters

Palm Fats as Animal Fat Analogues in Beef Burgers

Palm fat and red palm fat were used to replace beef fat in beef burgers. The vitamin E content was higher in palm fat burgers and red palm fat at 428 and 367 μg/g, respectively. Replacing beef fat with palm fat decreased cholesterol to 87 mg and 92 mg/100g (16-24%) in raw and cooked beef burgers, respectively. Red palm fat burgers had the highest carotene values, while beef fat burgers were the lowest. Substitution of animal fat with palm fat did not change the overall sensory acceptability of the beef burgers, showing the potential of palm fats as animal fat analogues

Epidemiology and Risk Factors for Cryptosporidiosis in Children from 8 Low-income Sites : Results from the MAL-ED Study

Funding Information: The MAL-ED study is carried out as a collaborative project supported by the Bill & Melinda Gates Foundation, the Foundation for the National Institutes of Health (NIH), and the NIH Fogarty International Center. This work was also supported by the National Institute of Allergy and Infectious Diseases of the NIH (grant numbers K23 AI087910 to P. K. and K23 AI087910 to W. A. P.) and by the Sherrilyn and Ken Fisher Center for Environmental Infectious Diseases Discovery Program (to P. D.).Peer reviewedPublisher PD