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In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X 1 ), treatment time (h, X 2 ), extraction temperature (°C, X 3 ) and extraction time (h, X 4 ) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 02.74 %, X 2 021.15 h, X 3 074.73°C and X 4 05.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α 1 and α 2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi (LD) (Longissimus dorsi; LD) steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler Shear Force Analysis. Sensory evaluation of the beef steaks was performed following a Quantitative Descriptive Analysis (QDA) incorporating 10 trained consumer panellists. Results: Wagyu was found to possess the highest (p < 0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm 2) followed by Angus (20.87%), Brahman (12.17%%), and KK (p < 0.05,; 6.86%). The differences in sensory properties of the four steaks was evident, with Wagyu appearinged to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, Kedah-Kelantan was found to be less acceptable (p < 0.05), although most of its sensory attributes were found similar (p > 0.05) in appearance, aroma, texture, juiciness, and flavour-related attributes to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of intramuscular fat (IMF) in determining the quality and sensory acceptance of beef from different cattle breeds. Theise data have particularly provideds new information and further understanding on the physical and sensory quality of Malaysian local beef.

This study was carried out to determine the sensory acceptability of chicken breast fillets marinated with 13 different commercially available Indian‐style marinades. Thirty‐four naïve assessors (untrained panelists), 20 Malaysian and 14 European, were selected to assess the following sensory attributes: color, color uniformity, Tikka‐Masala aroma, Tikka‐Masala flavor, herblike flavor, hotness, authenticity, juiciness and overall acceptability. The color of the cooked samples and the pH, moisture and fat content of the marinades were analyzed instrumentally. Marinades were applied to the chicken fillets, which were then dry cooked at 170C for 15 min to an internal temperature of 73C. Sensory evaluation showed significant differences (P < 0.05) in color uniformity, hotness and juiciness of the cooked marinated chicken perceived between groups. Samples marinated with marinades L and I received the highest score from the Malaysian panelists in terms of overall acceptability, whereas marinades A and F were chosen by the European group. PRACTICAL APPLICATIONS The findings from this research will benefit manufacturers of marinade and marinated chicken products in developing or optimizing their products for the local and international markets. The optimal characteristics of an ideal marinade were identified for each assessor group. These results are also of interest to individuals undertaking cross‐cultural consumer studies, even though the results presented here used naïve assessors.

Edible bird's nest (EBN), the swiftlet's nest, has been consumed for centuries as a tonic or health food. The information upon the usage and benefits of the EBN are largely based on historical and observational reports since its discovery, until some were proven scientifically at recent times. Studies have been conducted on the major components of the EBN, i.e. glycoprotein, in attempts to elucidate the roles of the glycoprotein in terms of functionality toward health improvement. This article presents a review of the physicochemical and nutritional composition of EBN from different harvested locations and its functional properties. The conversion of EBN glycoproteins to glycopeptides via suitable hydrolysis methods to produce bioactive EBN glycopeptides was demonstrated, and it showed improvements in the functionality and nutritional values of EBN. Some applications of EBN glycopeptides into the new development of food and beverage products showed positive results, implicated to the bioavailability of the EBN glycopeptides. The combined information in this review will benefit the scientific communities, EBN manufacturers, and nutraceutical industries.