Utilization of Sugar Beet Pulp in Meatballs Preparation

Essa, Rowida Younis; Mostafa, Sahar

doi:10.21608/jfds.2018.35420

Cited by 4 publications

(2 citation statements)

References 14 publications

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“…These results agree with Pińkowska et al, (2019). Also, Essa and Mostafa (2018) reported that the chemical composition of SBP powder contained ash, moisture, fat, protein, fiber and carbohydrates which were 4.80, 6.30, 0.66, 9.86, 21.98 and 62.70%, respectively. The effect of partial replacement wheat flour by different levels of sugar beet pulp at 3, 6, 9, and 12% on farinograph properties is presented in Table (3).…”

Section: Chemical Composition Of Sbp: -supporting

confidence: 86%

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

Khattab

El-khamissi

ALLAM

et al. 2021

Journal of Agricultural Chemistry and Biotechnology

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The effect of partial replacement of wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) of sugar beet pulp (SBP) on rheological properties of the dough and quality characteristics of the flat bread produced were investigated. The results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% Crude fiber, 0.53% fat, and 57.77% total carbohydrates. The rheological properties (Farinograph and Extensograph) of the dough were tested. The addition of SBP to wheat flour increased water absorption, mixing time, development time, dough weakening, and decreased dough stability. The addition of SBP also caused an increase in dough resistance to extensibility, proportional number, and a decrease in dough extensibility. On the other hand, the results indicated that values A.W.R.C. decreased as storage periods were increased, but the addition of SBP led to increase in the bread's freshness and reduce the decreasing rate during storage periods. Also, the blend of SBP with wheat flour in the bread decreased the acceptance of its sensory properties by the human members. it can be concluded that it is possible to produce acceptable flat bread fortified with up to 6% of SBP. Finally, the addition of SBP to wheat flour improved rheological properties of dough and improved flat bread quality.

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Section: Chemical Composition Of Sbp: -supporting

confidence: 86%

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

Khattab

El-khamissi

ALLAM

et al. 2021

Journal of Agricultural Chemistry and Biotechnology

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“…Two types of meat products were prepared: meatballs and burgers. The preparation of meatballs had been done according to the methodology described by Turhan et al [ 23 ], where the burger was processed according to the method of Essa et al, [ 24 ]. The minced meat was fortified by red pigment at 3 mg/g of meat.…”

Section: Methodsmentioning

confidence: 99%

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

et al. 2021

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Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs and burgers were manufactured using pigment at 3 mg/g of meat. Texture, color, shelf life extension, and organoleptic properties were estimated for treated meats. Results were expressed by a real antimicrobial for pigment, even via several extracting systems. The MIC and MFC of pigment were 320 µg/g and 2.75 mg/g media, respectively. Bioactive components of pigment were detected using the GC–MS and the FTIR apparatus. The bioactive carbohydrates include oligo and polysaccharides were manifested with real curves. Secretion of ochratoxin A and aflatoxins in fungal media receives pigment was decreased by up to 54% and 45%, respectively. The presence of bioactive carbohydrates may trap mycotoxin out of the recovered amounts. The manufactured products were enhanced for their color and taste with fine texture changes. The shelf life of colored-frying meat was recorded by an extension compared to the control. In conclusion, the results were recommended microbial red-pigment implementation in meats manufacturing for ameliorating recorded of color, as antimycotoxigenic, and shelf life extension.

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Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

Huang,

Chou

2023

Journal of Food Processing and Preservation

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Taiwanese-style emulsified pork meatballs (EPM) (Kung-wan) are the most popular restructured ready-to-eat meat products in Taiwan. However, the quality of EPM is influenced by numerous factors, especially its nonmeat ingredients. Sorghum distillers grains (SDGs) are a byproduct of Taiwanese alcoholic liquor, kaoliang liquor brewing. SDGs have comprehensive nutrients and good processing properties. However, the application of SDGs in EPM has not been reported. For this purpose, we examined the quality of EPM containing SDGs in this study. EPM containing SDGs showed substantially higher hardness (2126.67 to 3515.50 gf), gumminess (1093.79 to 1532.19 gf), chewiness (395.43 to 501.16 mJf), and lower pH values (4.98 to 5.87) compared to those of control (1917.33 gf, 930.81 gf, 389.83 mJf, and 5.99) ( p < 0.05 ); however, EPM did not affect springiness or cohesiveness. Additionally, the control EPM exhibited the highest water-holding capacity (WHC) (94.87%), which did not markedly differ from those of 20% and 40% SDGs ( p > 0.05 ). The control EPM (0% SDGs) showed the lowest cooking loss (5.58%), water loss (3.67%), fat loss (1.31%), and L (54.29), a (4.23), and b values (12.62), which substantially increased with increasing SDGs addition ratios (7.42 to 35.16%, 4.27 to 15.30%, 1.31 to 9.73%, 54.87 to 59.20, 4.26 to 5.67, and 13.81 to 18.51). Therefore, sorghum distiller’s grains can replace potato starch for emulsified meat products such as tribute balls, and produce high-quality products, and promote the added value of SDGs.

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Utilization of Sugar Beet Pulp in Meatballs Preparation

Cited by 4 publications

References 14 publications

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

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