The present study investigates the effects of avocado, sunflower and olive oils used as back-fat replacers, on the fatty acid composition, oxidative stability, volatiles profile and color and texture properties of cooked pork patties. The vegetable oils modified the fatty acid profiles of the patties by lowering the percentages of SFA (from 36.96% to ~25.30%) and reducing the atherogenic index ...

Bivalve mollusc meat—that from mussels, clams, and oysters—offers a highly sustainable nutritious alternative to meat other shellfish, fish, or livestock. However, bivalves are an unpopular mass market food relative these items, limiting our ability reap potential environmental health benefits. Hence, this study aimed assess current barriers drivers for bivalve consumption investigated whether ...

Due to the increasing pace of people's lives, demand for convenient food is increasing. An example such are sausages. Sausages a meat product, so in their composition vast majority should be high-quality meat. Another characteristic sausages homogenization and soft texture. In addition, it product that has been designed with desired sensory qualities both hot cold. For these reasons, among othe...

Abstract Biotechnology and food science have pioneered the notion of cultured meat. Conventional meat production face issues related to butchering, dietary inadequacy, foodborne disease, emanation methane, which evades while promising texture feel real Mass techniques for plant-based analogs been developed, whose products hit market. In vitro on scaffolding self-organizing manufactured small-sc...

The fishing industry generates large quantities of by-products, most which are not used and therefore discarded. objective the present research was elaboration a pâté-type sausage from mechanically recovered meat rainbow trout (Oncorhynchus mykiss). obtained skelons, were passed through grinder sprayed with mixture α-tocopherol (0.02%) ascorbic acid (0.05%). formulation pate as follows: (74.4%)...

Abstract Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling final product properties. In this study, pork was partially replaced with texturized pumpkin seed at 12.5, 25, 37.5, 50% obtain dry-cured hybrid sausages their ripening (acidification, drying) durin...

This research was aims to determine the effect of coconut shell liquid smoke application on smoking process physicochemical quality smoked catfish stored at freezing temperature for 14 days. The test parameters used were proximate analysis (protein, fat, and water content), salt-soluble protein, pH, texture (adhesion, springness, cohesiveness, hardness). Analysis data in this experiment using a...

Background and Objectives: Listeria monocytogenes is an emerging foodborne pathogen which may be transmitted through meat and dairy products to humans. In this study, effects of Cuminum cyminum essential oil (CCEO) and Biarum carduchcorum water extract (BCWE) and a combination of the two compounds on growth of L. monocytogenes and physicochemical, textural and sensory properties of lambs were i...