The effect of ascorbic acid on liquid egg

Eggs are considered the magical food that contains most of the micro and macro nutrients needed to support cell growth and replacement. With an amino acid score of 100 egg whites are known to be a good source of high-quality proteins, studies have shown that the net protein utilization value for egg white proteins, whether it is cooked or uncooked, is higher than that of both whey and soybean proteins (Matsuoka et al, 2017). Egg products manufacturing was started in the late 1980s due to increased consumption and demand for stable products with diverse applications. Food manufacturers used dry egg products because it's easy to handle and relatively cheap (Sharif et al, 2018). Ascorbic acid (vitamin C) is well known for its antioxidant properties and the ability to increase iron absorption. Fortifying food with ascorbic acid can increase antioxidant and antiinflammatory properties. The aim of this study is to determine the effect of fortifying 4 different liquid egg products with different dosage of ascorbic acid on the product's physical and chemical properties. Ascorbic acid was added to 3 samples of 200 g of weight of 4 different products which are the following: liquid whole eggs (LWE), liquid whole egg with salt (LWES), liquid egg white (LEW), and liquid egg yolk (LEY). 3 different concentrations were added to three samples of all products with the following dosage: 1%, 2% and 3% respectively in comparison to a blake sample of the same product, then dry matter content, pH, color, and viscosity was measured. Fortifying egg products with vitamin C can affect the pH, color, and viscosity in all four liquid egg products. The importance of this research underlines the fact that a new egg product fortified with vitamin C with a better nutritional value and functional properties can be created

Effects of high hydrostatic pressure on quality properties of wild red deer meat

Wild red deer meat might be considered a viable alternative to red meat for human consumption. Meat sourced from animals raised under natural environment has increased consumers interest in recent years. This study aimed to assess the effect of high hydrostatic pressure (HHP) applied on the quality parameters: drip loss, dry matter and water holding capacity of the wild red deer meat (Cervus elaphus). Quality parameters were measured on day 1, 7, and 14. Pressures ranged from 150 to 600 MPa were applied to the muscle of red deer. The results suggest that high hydrostatic pressure was effective on drip loss, WHC, dry matter with potential positive effects during storage time on meat quality. Future studies should further explore more quality parameters like textural analysis, sensorial evaluation, and microbiological count

Possibilities for game meat processing in Hungary

Game meat has been an important food for mankind since ancient times. The territory of Hungary offers an excellent hunting opportunity, so we must also place special emphasis on the processing of shot animals. Currently, relatively small amounts of game meat are processed in Hungary. In our research we would like to present what possibilities there are in the processing of game meat. We would like to present the current situation based on international and Hungarian literature sources, and we would like to give a comprehensive picture of the future possibilities

Comparison of the effect of organic acid mixture on quality parameters of red deer meat and beef

This study investigates the effect of 2% lactic acid and 2% ascorbic acid mixture on the quality parameters of red deer meat and beef. After treatment samples were stored at 4 ± 1 °C. The following meat quality parameters were evaluated: pH, color, and microbiological count on days 1, 7, 14, and 21. The results showed that at the end of the experiment, the pH of the treated samples was slightly higher than the non-treated samples, indicating that the lactic acid and ascorbic acid mixture had a mild acidifying effect on the meat. The color of the treated and non-treated samples did not show any significant difference. However, the microbiological count in the treated samples was lower than the non-treated samples. These findings suggest that an acid mixture could be used as a natural preservative to enhance the microbial safety of red deer meat and beef