Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure an...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ismail, Mohamad Afifi [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2021 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 58(2021), 12 vom: 15. Jan., Seite 4703-4710 |
|---|---|
| Übergeordnetes Werk: |
volume:58 ; year:2021 ; number:12 ; day:15 ; month:01 ; pages:4703-4710 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-020-04960-y |
|---|
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OLC2077063432 |
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| 520 | |a Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. | ||
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10.1007/s13197-020-04960-y doi (DE-627)OLC2077063432 (DE-He213)s13197-020-04960-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ismail, Mohamad Afifi verfasserin aut Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. Buffalo meat products Burger Meat batter Meat emulsion Mechanical work Mixing equipment Chong, Gun Hean aut Ismail-Fitry, Mohammad Rashedi (orcid)0000-0002-2280-5075 aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 15. Jan., Seite 4703-4710 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:15 month:01 pages:4703-4710 https://doi.org/10.1007/s13197-020-04960-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 15 01 4703-4710 |
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10.1007/s13197-020-04960-y doi (DE-627)OLC2077063432 (DE-He213)s13197-020-04960-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ismail, Mohamad Afifi verfasserin aut Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. Buffalo meat products Burger Meat batter Meat emulsion Mechanical work Mixing equipment Chong, Gun Hean aut Ismail-Fitry, Mohammad Rashedi (orcid)0000-0002-2280-5075 aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 15. Jan., Seite 4703-4710 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:15 month:01 pages:4703-4710 https://doi.org/10.1007/s13197-020-04960-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 15 01 4703-4710 |
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10.1007/s13197-020-04960-y doi (DE-627)OLC2077063432 (DE-He213)s13197-020-04960-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ismail, Mohamad Afifi verfasserin aut Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. Buffalo meat products Burger Meat batter Meat emulsion Mechanical work Mixing equipment Chong, Gun Hean aut Ismail-Fitry, Mohammad Rashedi (orcid)0000-0002-2280-5075 aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 15. Jan., Seite 4703-4710 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:15 month:01 pages:4703-4710 https://doi.org/10.1007/s13197-020-04960-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 15 01 4703-4710 |
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10.1007/s13197-020-04960-y doi (DE-627)OLC2077063432 (DE-He213)s13197-020-04960-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ismail, Mohamad Afifi verfasserin aut Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. Buffalo meat products Burger Meat batter Meat emulsion Mechanical work Mixing equipment Chong, Gun Hean aut Ismail-Fitry, Mohammad Rashedi (orcid)0000-0002-2280-5075 aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 15. Jan., Seite 4703-4710 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:15 month:01 pages:4703-4710 https://doi.org/10.1007/s13197-020-04960-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 15 01 4703-4710 |
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10.1007/s13197-020-04960-y doi (DE-627)OLC2077063432 (DE-He213)s13197-020-04960-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ismail, Mohamad Afifi verfasserin aut Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. Buffalo meat products Burger Meat batter Meat emulsion Mechanical work Mixing equipment Chong, Gun Hean aut Ismail-Fitry, Mohammad Rashedi (orcid)0000-0002-2280-5075 aut Enthalten in Journal of food science and technology Springer India, 1964 58(2021), 12 vom: 15. Jan., Seite 4703-4710 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:58 year:2021 number:12 day:15 month:01 pages:4703-4710 https://doi.org/10.1007/s13197-020-04960-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 58 2021 12 15 01 4703-4710 |
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Ismail, Mohamad Afifi Chong, Gun Hean Ismail-Fitry, Mohammad Rashedi |
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comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer |
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Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer |
| abstract |
Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. © Association of Food Scientists & Technologists (India) 2021 |
| abstractGer |
Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. © Association of Food Scientists & Technologists (India) 2021 |
| abstract_unstemmed |
Abstract This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. © Association of Food Scientists & Technologists (India) 2021 |
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Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer |
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