Ultrasonic assessment of fresh cheese composition
Telis-Romero J, Váquiro H.A., Bon J. , Benedito J. Journal of Food Engineering. Volume 103, Issue 2, March 2011, Pages 137-146
Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different... more Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures. Twenty types of commercial, fresh cheeses with fat contents ranging from 0.2% to 17.6% w.b. were analyzed. Ultrasonic velocity was not only heavily dependent on the composition of the cheese but also on its structure. Based on the different effect temperature has on velocity in water and fat, a semi-empirical model was used to estimate the cheese composition from velocity measurements at six temperatures ranging from 3 to 29 °C. The model provided good results for the assessment of the fat (R2 = 0.984/0.996; RMSE = 4.6/1.1 for whole and blended cheese, respectively) and water (R2 = 0.964/0.995; RMSE = 6.5/0.7 for whole and blended cheese, respectively) content. The ultrasonic measurements could be carried out during the cooling process that takes place after curdling and used as a quality control tool to detect process anomalies in-line.
Chemical composition and physicochemical properties of meatball from mechanically deboned quail meat by using various types of flour
The quail meatball using different types of flour were analysed their proximate composition (moisture, protein, fat,... more
The quail meatball using different types of flour were analysed their proximate composition (moisture, protein, fat, ash and total carbohydrate); and physicochemical properties. Result showed that moisture content was 64.94-66.33%, protein content was 13.43-14.47%, fat content was 10.32-13.77%, ash content was 2.30-2.95%, and carbohydrate content was 4.80-7.67%. The cooking yield which is 91.00-98.97% and, folding test was range from 3.50-4.67. The texture analysis (hardness, cohesiveness, elasticity and chewiness) and colour were significantly (p<0.05) different between formulation of quail meatball. This study showed that quail meat can be used successfully for the manufacture of meatballs such as the use of other meats such as beef and chicken, although using different types of flour. Cassava flour is one of the best formulations produced and is more acceptable.
Keywords: quail meat processing, meatball, chemical composition, physicochemical