No abstract

Pre-rigor beef strips dipped for up to 3 min in solutions of 2% ginger, 4% potassium sorbate or both were minced and made into patties. Meat yield before frying did not increase, but after frying the cooked pattie yield did increase with the mixed treatment. Yield increase was greatest with microwave cooking. There were no significant effects on pH, free fatty acids or TBA values, but slightly reduced total aerobic plate counts with the sorbate treatments when patties were stored at 5-7°C.

Fresh ground broiler meat was prepared and thoroughly mixed with I 0, 5 and 10% raw or cooked albumen. The changes in TBA values for these ground meat-albumen mixtures were determined following storage at 2-4'C. Albumen reduced (P < 0.05) the TBA values of raw ground poultry meat but did not prevent carbonyl formation during storage. Raw albumen was more effective than cooked albumen. Adding albumen to ground poultry meat before oxidative cooking also decreased (P < 0.05) the amount of carbonyl volatiles produced.

No abstract

The objective of the study was to reduce post-harvest losses by developing a fish chub using Clarias gariepinus and to determine the effect of Monodora myristica (local nutmeg) and sorbitol on the physical quality, proximate composition and trimethylamine content of the product. Cooled smoked samples were packaged and stored at refrigerated and frozen storage conditions and examined for 1-12 weeks under frozen and 1-7 days under refrigerated condition at intervals. The yield for the fish chub production was about 35 %, while 65% of the starting material was lost during processing. The protein content of the samples varied between 13% and 25%. Frozen fish chubs stored at −18˚C had a shelf life of about six weeks while the refrigerated fish chub (7˚C-10˚C) sample had a shelf life of about 4 days. The combined use of local nutmeg and sorbitol increased the shelf life under both storage conditions. The production of fish chub could be a viable economic venture in places where catfish is readily available and it is likely to improve protein intake of the consumers and reduce post-harvest losses.