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Showing 3 results for Red Meat
Evaluation of the Effect of Replacing Red Meat with Cyprinus carpio Meat on Physicochemical and Textural Properties of Non-Fermented Sausage
M. Sheykhi , N. Choobkar, A. Aghajani ,
Volume 8, Issue 2 (5-2019)
Abstract
Considering the high nutritional value of fish meat and low consumption of fish in Iran, it is always advisable to consume this meat and its products. Cyprinus carpio is one of the most important and widely used species among fish. In the present study, Cyprinus carpio meat with beef meat (red meat) was used in the production of different samples of non-fermented sausages in ratios of 5, 15, 25, 35, 50, 65, 75, 85, and 95% in combination and on the day after production, physicochemical tests such as moisture, protein, fat, and ash content, and organoleptic evaluation such as color, aroma, flavor, consistency, and overall acceptance carried out on the samples. The results showed that by increasing the proportion of fish meat in the formulation, protein content increased and fat, ash, and moisture content decreased. The proportions of 35 to 65% of fish meat received the highest score, while, the proportions of 5 to 35% and 5 to 50% showed the highest scores of aroma and flavor, respectively. Treatments with a ratio of 65 to 95% of fish meat had the highest score of consistency. The overall acceptance of treatments showed that the ratios of 35 to 65% of fish meat showed the highest scores.

Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation

Volume 19, Issue 127 (9-2022)
Abstract
In this study, Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) at different ratios 1:0, 1:1, and 0:1 utilized to encapsulate red onion extract (ROE) for beef coating through immersion. Different concentrations of ROE (400, 800, 1200 and 1600 ppm) showed high antioxidant activity due to phenolic and flavonoid compounds. In terms of mean size, the lowest particle size was observed in ROE encapsulated in Alyssum homolocarpum gum (7.4 3 89.3 nm). And nanoemulsions prepared in Lepidium sativum seed gum had higher particle size (145.7 3 2.3 nm). Negative-zeta potential was observed in all nanoemulsions. Meat samples were kept at 4 ° C for 20 days and the values ​​of thiobarbituric acid, color indices L *, a *, b *, total bacterial count were examined at 4-day intervals. The results showed that ROE encapsulated in LS and AH was more effective in delaying the microbial and chemical reactions of coated meat fillets. Due to reduced bacterial growth, decreased thiobarbituric number and microbial growth, shelf life increased from 4 days to 16 days. This study confirmed that ROE encapsulated in the combined coating of AH and LS is a potential coating to improve the quality and shelf life of beef fillets.
Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting Red Meat with fish during freezing at The cold storage (-18°C)

Volume 19, Issue 128 (10-2022)
Abstract
In the most of the human society, the issue of shortage of time for preparing food and the advantages of aquatic protein has brought about an appropriate motivation for introducing different kinds of ready-to-eat and semi-ready-to-eat products such as finger foods and burgers etc. made out of different aquatics. This research aims to conduct sensory evaluation on the fish finger made out of the meat of barracuda (Sphyraena jello) and to compare the sensory indices (texture, odor, color, taste and total utility) under freezing conditions -18ċ for four months. Four treatments of fish fingers including (first treatment: mince, second treatment: Surimi , treatment 3: mince+ red meat, treatment 4: Surimi +red meat) were considered. The indices in the products at the times of zero (fresh sample), 1, 2, 3, 4 months were measured under freezing conditions.  The evaluations of texture description between the exiting treatments indicate that there is significant difference between Surimi bearing treatments &minced fish during the storage period (P ≤ 0.05). Meanwhile, Second Treatment  at the time Zero, production and end of storage period (120 days) acquire the highest score of the texture factor by 4.74 ± 0.42 and 3.41 ± 0.64 respectively. The highest score in the color treatment at the time Zero is allocated to Second Treatment with 4.44 ± 0.20. As for the color factor, there has been a significant difference between minced meat and Surimi Treatments during storage period (P ≤0.05).
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