Bacteriological evaluation of half cooked chicken meat products

Saad, Saad; Edris, Abo Bakr; Hassan, Mohammed; Edris, Shimaa N.

doi:10.21608/bvmj.2015.32490

Cited by 1 publication

(1 citation statement)

References 9 publications

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“…All of the determined parameters (Hardness (N), Cohesiveness, Adhesiveness (N.s), Springiness (mm), Gumminess (N), and Chewiness (mJ) were determined using the International Dairy Federation's (IDF, 1991) definition. The samples were prepared and measured as previously described by 32 .…”

Section: Methodsmentioning

confidence: 99%

A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

Salama

Hashim

2022

Sci Rep

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Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40–4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22–16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98–46.83% to 51.44–40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.

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Section: Methodsmentioning

confidence: 99%