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Arunee Apichartsrangkoon - One of the best experts on this subject based on the ideXlab platform.
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Viscoelastic properties and physicochemical characteristics of pressurized Ostrich-Meat emulsions containing gum additives
Innovative Food Science & Emerging Technologies, 2015Co-Authors: Utaiwan Chattong, Arunee Apichartsrangkoon, Pittaya Chaikham, Thawatchai Supavititpatana, Alan E. BellAbstract:Abstract Minced-Ostrich Meat was blended and chopped with various proportions of gum powder in terms of carboxymethyl cellulose (CMC), locust bean gum (LBG) and xanthan gum (XAN) and other ingredients such as sodium chloride, sodium tripolyphosphate, linseed oil and ice. The mixed batters were then pressurized at 600 MPa and 50 °C for 40 min. Subsequently, their viscoelastic and physicochemical properties were assessed in terms of their dynamic oscillatory moduli, their resultant creep behavior, water-holding capacity and electrophoretic profiles. The results showed that the addition of individual gums and composite gum mixtures influenced both viscoelastic behavior and water-holding capacity of resulting pressurized Ostrich-Meat emulsions. The most elastic system (greatest G ′ or smallest J 0 with 4.21 × 10 − 5 1/Pa) was the Meat emulsion with 1% LBG added, while the least were those formed by adding 1% XAN or 0.5% XAN plus 0.5% CMC ( J 0 with 10 × 10 − 5 and 20.3 × 10 − 5 1/Pa, respectively). Subsequent electrophoritic profiles and the measurement of the water-holding capacity of the materials suggested an evidence of ionic interaction between the basic Ostrich-Meat protein matrix and XAN or XAN plus CMC. Industrial relevance Ostrich Meat emulsions containing composite gums were set by combined pressure and temperature. Subsequently, the pressurized gels were characterized by dynamic oscillatory, creep and other physicochemical measurements. In particular, the viscoelastic measuring system is a promising tool for ensuring quality of food biopolymers. Therefore, this methodology is relevant in the area of controlling quality or developing new products where difficulty exists in solubilising the samples.
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Dynamic viscoelastic characterisation of Ostrich-Meat yor (Thai sausage) following pressure, temperature and holding time regimes.
Meat science, 2008Co-Authors: Utaiwan Chattong, Arunee ApichartsrangkoonAbstract:Abstract Ostrich-Meat yor (Thai sausage) was pressurized at 200, 400 and 600 MPa, with 40 and 50 °C for 40 or 60 min, subsequently, the products were assessed by stress control rheometry. Two types of viscoelastic measurement were made. The first was an oscillatory analysis performed at a frequency range of 0.01–10 Hz using a stress of 30 Pa. Secondly, creep and recovery testing was performed with an initial load of 30 Pa for 300 s, unloaded recovery 900 s. Finally, the products were subjected to sensory evaluation using a 9-point hedonic scale. To support the rheological measurement, SDS–PAGE electrophoretic analysis was also applied. The viscoelastic characterisation of all treated Ostrich-Meat yor showed that G′ was larger than G″ with small tan δ values (0.23) and the difference between G′ and G″ of each plot was relatively one log cycle. These indicated solid-like behaviour with the predominance of an elastic component. Whereas all creep curves of the treated samples were best characterised by a four-element “Burgers” model in which the J 0 data and retardation time ( λ ret ) suggested that increasing pressure levels, temperature and holding time significantly affected the viscoelastic properties of the samples. The electrophoregrams indicated that these structural changes which might be associated with the formation of hydrophobic interactions and disulphide bonding. Most sensory attributes of the pressure treated products received higher scores than conventionally steamed products.
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Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial Ostrich Meat product "Yor" (Thai sausage).
Meat science, 2007Co-Authors: Utaiwan Chattong, Arunee Apichartsrangkoon, Alan E. BellAbstract:Abstract “Yor” is a traditional sausage like product widely consumed in Thailand. Its textures are usually set by steaming, in this experiment ultra-high pressure was used to modify the product. Three types of hydrocolloid; carboxymethylcellulose (CMC), locust bean gum (LBG) and xanthan gum, were added to minced Ostrich Meat batter at concentration of 0–1% and subjected to high pressure 600 MPa, 50 °C, 40 min. The treated samples were analysed for storage (G′) and loss (G″) moduli by dynamic oscillatory testing as well as creep compliance for control stress measurement. Their microstructures using confocal microscopy were also examined. Hydrocolloid addition caused a significant (P
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Combination effects of ultra-high pressure and temperature on the physical and thermal properties of Ostrich Meat sausage (yor)
Meat science, 2007Co-Authors: Thawatchai Supavititpatana, Arunee ApichartsrangkoonAbstract:Abstract Ostrich Meat sausages (yor) were subjected to ultra-high pressures of 300, 500 and 700 MPa for 40 and 60 min at 40 and 60 °C. Subsequently the physical properties of the products, colour, released and expressible water, gel strength and stress relaxation as well as their thermal characteristics (by differential scanning calorimeter, DSC) were determined. The effects of pressure, temperature and holding time significantly influenced the L ∗ , a ∗ and b ∗ values. The amount of released plus expressible water significantly decreased with increasing pressure, temperature and holding time. The gel strength and equilibrium stress increased with increasing severity of treatment. DSC thermograms indicated that pressures of 700 MPa yielded gel networks involving completely denatured protein with the ability to retain water.
Utaiwan Chattong - One of the best experts on this subject based on the ideXlab platform.
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Viscoelastic properties and physicochemical characteristics of pressurized Ostrich-Meat emulsions containing gum additives
Innovative Food Science & Emerging Technologies, 2015Co-Authors: Utaiwan Chattong, Arunee Apichartsrangkoon, Pittaya Chaikham, Thawatchai Supavititpatana, Alan E. BellAbstract:Abstract Minced-Ostrich Meat was blended and chopped with various proportions of gum powder in terms of carboxymethyl cellulose (CMC), locust bean gum (LBG) and xanthan gum (XAN) and other ingredients such as sodium chloride, sodium tripolyphosphate, linseed oil and ice. The mixed batters were then pressurized at 600 MPa and 50 °C for 40 min. Subsequently, their viscoelastic and physicochemical properties were assessed in terms of their dynamic oscillatory moduli, their resultant creep behavior, water-holding capacity and electrophoretic profiles. The results showed that the addition of individual gums and composite gum mixtures influenced both viscoelastic behavior and water-holding capacity of resulting pressurized Ostrich-Meat emulsions. The most elastic system (greatest G ′ or smallest J 0 with 4.21 × 10 − 5 1/Pa) was the Meat emulsion with 1% LBG added, while the least were those formed by adding 1% XAN or 0.5% XAN plus 0.5% CMC ( J 0 with 10 × 10 − 5 and 20.3 × 10 − 5 1/Pa, respectively). Subsequent electrophoritic profiles and the measurement of the water-holding capacity of the materials suggested an evidence of ionic interaction between the basic Ostrich-Meat protein matrix and XAN or XAN plus CMC. Industrial relevance Ostrich Meat emulsions containing composite gums were set by combined pressure and temperature. Subsequently, the pressurized gels were characterized by dynamic oscillatory, creep and other physicochemical measurements. In particular, the viscoelastic measuring system is a promising tool for ensuring quality of food biopolymers. Therefore, this methodology is relevant in the area of controlling quality or developing new products where difficulty exists in solubilising the samples.
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Dynamic viscoelastic characterisation of Ostrich-Meat yor (Thai sausage) following pressure, temperature and holding time regimes.
Meat science, 2008Co-Authors: Utaiwan Chattong, Arunee ApichartsrangkoonAbstract:Abstract Ostrich-Meat yor (Thai sausage) was pressurized at 200, 400 and 600 MPa, with 40 and 50 °C for 40 or 60 min, subsequently, the products were assessed by stress control rheometry. Two types of viscoelastic measurement were made. The first was an oscillatory analysis performed at a frequency range of 0.01–10 Hz using a stress of 30 Pa. Secondly, creep and recovery testing was performed with an initial load of 30 Pa for 300 s, unloaded recovery 900 s. Finally, the products were subjected to sensory evaluation using a 9-point hedonic scale. To support the rheological measurement, SDS–PAGE electrophoretic analysis was also applied. The viscoelastic characterisation of all treated Ostrich-Meat yor showed that G′ was larger than G″ with small tan δ values (0.23) and the difference between G′ and G″ of each plot was relatively one log cycle. These indicated solid-like behaviour with the predominance of an elastic component. Whereas all creep curves of the treated samples were best characterised by a four-element “Burgers” model in which the J 0 data and retardation time ( λ ret ) suggested that increasing pressure levels, temperature and holding time significantly affected the viscoelastic properties of the samples. The electrophoregrams indicated that these structural changes which might be associated with the formation of hydrophobic interactions and disulphide bonding. Most sensory attributes of the pressure treated products received higher scores than conventionally steamed products.
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Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial Ostrich Meat product "Yor" (Thai sausage).
Meat science, 2007Co-Authors: Utaiwan Chattong, Arunee Apichartsrangkoon, Alan E. BellAbstract:Abstract “Yor” is a traditional sausage like product widely consumed in Thailand. Its textures are usually set by steaming, in this experiment ultra-high pressure was used to modify the product. Three types of hydrocolloid; carboxymethylcellulose (CMC), locust bean gum (LBG) and xanthan gum, were added to minced Ostrich Meat batter at concentration of 0–1% and subjected to high pressure 600 MPa, 50 °C, 40 min. The treated samples were analysed for storage (G′) and loss (G″) moduli by dynamic oscillatory testing as well as creep compliance for control stress measurement. Their microstructures using confocal microscopy were also examined. Hydrocolloid addition caused a significant (P
E A E Boyle - One of the best experts on this subject based on the ideXlab platform.
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refrigerated shelf life of vacuum packaged previously frozen Ostrich Meat
Meat Science, 1999Co-Authors: M M Otremba, Michael E Dikeman, E A E BoyleAbstract:Previously frozen Ostrich Meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground Meat from three Ostrich carcasses were vacuum-packaged, frozen to −40°C for 5 days, and stored in a 0°C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that Ostrich Meat was very dark in color, initially and over time. Microbial growth stayed slightly below 1.0 × 107 CFU/g for up to 21 days of refrigerated storage. Sensorially evaluated color showed an increase (p <0.05) in darkness over time. Percentage of browning increased (p<0.05) over time from 1% initially to 55% for intact steaks and 75% for ground Meat by 28 days. Sensory aroma scores significantly (p<0.05) changed over time, with unacceptable aroma occurring by 14 days. Previously frozen, vacuum-packaged Ostrich Meat stored under refrigerated conditions should be used within 10 days.
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Refrigerated shelf life of vacuum-packaged, previously frozen Ostrich Meat.
Meat science, 1999Co-Authors: M M Otremba, Michael E Dikeman, E A E BoyleAbstract:Previously frozen Ostrich Meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground Meat from three Ostrich carcasses were vacuum-packaged, frozen to −40°C for 5 days, and stored in a 0°C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that Ostrich Meat was very dark in color, initially and over time. Microbial growth stayed slightly below 1.0 × 107 CFU/g for up to 21 days of refrigerated storage. Sensorially evaluated color showed an increase (p
F.d. Mellett - One of the best experts on this subject based on the ideXlab platform.
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Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of Ostrich Meat salami.
Meat science, 2004Co-Authors: Leon M. T. Dicks, F.d. Mellett, Louwrens C. HoffmanAbstract:Ostrich Meat salami was produced by using Lactobacillus plantarum strain 423 and Lactobacillus curvatus strain DF126. The strains produce the bacteriocins plantaricin 423 and curvacin DF126, respectively. The specific activity of plantaricin 423 in MRS broth at 30 °C increased as the pH decreased from 6.5 to 3.5, but activity subsequently decreased. The activity of curvacin DF126 increased under the same conditions, but remained stable for the duration of the growth cycle. Maximum curvacin DF126 and plantaricin 423 activity levels were recorded at a culture pH of around 4. The spectra of antimicrobial activity recorded for plantaricin 423 and curvacin DF126 were similar. Neither of the two bacteriocins inhibited the growth of Micrococcus sp. MC50 and did not have any inhibitory effect on either of the producer strains. Curvacin DF126 and plantaricin 423 inhibited the growth of L. monocytogenes in salami Meat. However, after 15 h of fermentation the viable count of L. monocytogenes LM1 increased, probably due to a decrease in activity of the bacteriocins and/or the development of resistant bacterial cells. This is the first report on the inhibition of L. monocytogenes in Ostrich Meat salami by using bacteriocinogenic starter cultures.
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quality characteristics of low fat Ostrich Meat patties formulated with either pork lard or modified corn starch soya isolate and water
Meat Science, 2003Co-Authors: L C Hoffman, F.d. MellettAbstract:A trained taste panel could not distinguish (P>0.05) between Ostrich Meat patties containing either 10% pork lard or 10% of a modified starch/protein isolate (fat replacer) mixture. The panel could distinguish between the types of Ostrich muscle/Meat cuts used with a significant (p<0.05) number preferring Ostrich patties made from Meat containing a higher collagen content (±3% vs < 1%). The chemical analysis of the patties showed that within the Meat classes (Class fillet - de-membraned, Class A - very lean off-cuts and Class B - off-cuts containing visual connective tissue and some fat), the patties containing the pork fat had a +6% higher total fat content than those containing the fat replacer. The fatty acid profiles of the various products were in accordance with the Meat type and fat or fat replacer used. The mineral profile was as expected for lean Ostrich Meat that had spices added. It is concluded that fat replacers can be used successfully for the production of low fat Ostrich patties without any negative quality attributes being perceived.
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Quality characteristics of low fat Ostrich Meat patties formulated with either pork lard or modified corn starch, soya isolate and water.
Meat science, 2003Co-Authors: Louwrens C. Hoffman, F.d. MellettAbstract:A trained taste panel could not distinguish (P>0.05) between Ostrich Meat patties containing either 10% pork lard or 10% of a modified starch/protein isolate (fat replacer) mixture. The panel could distinguish between the types of Ostrich muscle/Meat cuts used with a significant (p
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Processing and nutritional characteristics of value added Ostrich products.
Meat Science, 2000Co-Authors: Fisher Pp, Louwrens C. Hoffman, F.d. MellettAbstract:Two types of processed products, chopped hams (0.15% and 0.30% phosphate on final yield) and viennas (27 and 32% fat extension) were manufactured from Ostrich fan fillets (M. iliofibularis) to determine the suitability of Ostrich Meat for processing purposes. Cooking losses differed significantly (P 0.10) between the two types of Ostrich viennas. Colour evaluation (L∗,a∗,b∗) of the fresh Ostrich Meat and processed Ostrich products (chopped hams and viennas) indicated significant differences between the different types of viennas. Chemical composition (moisture, ash, protein and fat content) of the Ostrich Meat, processed Ostrich products and similar types of commercially available products suggested that processed Ostrich products can be formulated to compete successfully with similar types of products derived from other Meat species.
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Production of salami from Ostrich Meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp.
Meat science, 1996Co-Authors: Heinrich Martin Bohme, Leon M. T. Dicks, F.d. Mellett, D.s. BassonAbstract:Abstract The aim of this study was to produce Italian-type salami from Ostrich Meat using different combinations of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. , and to compare the sensory characteristics of these products to that of salami produced with glucono-delta-lactone (GdL). Meat inoculated with starter cultures was fermented for four days (20–22 °C, 97–99% RH) and ripened for a further 11 days (16–18 °C, 40–60% RH). Cell counts of lactic acid bacteria and micrococci, and changes in pH were determined daily during fermentation. According to texture and sensory evaluation, the best salami was produced by a starter culture containing L. curvatus DF 38 and Micrococcus sp. MC 50.
Louwrens C. Hoffman - One of the best experts on this subject based on the ideXlab platform.
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Influence of frozen storage on the fatty acid composition of Ostrich Meat enriched with linseed and rapeseed
South African Journal of Animal Science, 2015Co-Authors: Jarosław O. Horbańczuk, Ewa Poławska, Anna Wójcik, Louwrens C. HoffmanAbstract:The aim of the study was to evaluate the effect of the duration (24 hours, 60 days and 120 days) of frozen storage (-20 °C) on the fatty acid composition of Meat from Ostriches supplemented with linseed and rapeseed. The study was carried out on muscles of 40 Ostriches raised on five dietary groups: control with no supplementation (C), with 4% linseed (L4); 8% linseed (L8); and 5% rapeseed (R5); or 10% rapeseed (R10) in the diet. As the frozen storage period increased, the fatty acid profile of the Ostrich Meat in all the "enriched" groups changed, especially treatments L4 and L8. There was a decrease in the polyunsaturated fatty acid content (especially from 61 to 120 days of storage) including linolenic, arachidonic and docosahexaenoic acids. However, storage did not influence the fatty acid profile of Ostrich Meat up to 60 days. These results suggest that freezing is an acceptable method for preserving Ostrich Meat (up to 60 days), causing only a small decrease in the fatty acids of Ostrich Meat enriched with n-3 fatty acids. However, further research on prolonged frozen storage is recommended.
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Slaugther traits of purebred Ostrich strains and their crosses.
2010Co-Authors: Davids Ah, Louwrens C. Hoffman, Kennedy DzamaAbstract:Ostrich Meat has become a global commodity. Ostrich Meat is considered to be healthier than beef Meat, because of it low intramuscular fat content (Sales, 1996). This has lead to an increased global demand for Ostrich Meat. Successful Ostrich production is crucial to supplying this increased global demand. Chick mortality rates are high and this is a major stumbling block for producers (Cloete et al., 2001; Cloete et al., 2002). Crossbreeding is known as a tool to improve fitness traits in populations and thus enhance the overall performance of an animal.
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Prediction of the chemical composition of freeze dried Ostrich Meat with near infrared reflectance spectroscopy
Meat science, 2005Co-Authors: M. Viljoen, Louwrens C. Hoffman, T.s. BrandAbstract:Near infrared reflectance spectroscopy (NIRS) was used to predict the chemical composition of freeze-dried Ostrich Meat samples. Tenderloin (M. ambiens), big drum (M. iliofibularis) and fan fillet (M. gastrocnemius) samples (n = 160) were included in the study. Samples were minced, freeze-dried and analysed according to standard laboratory procedures for ash, dry matter (DM), crude protein (CP) and fat content. Samples were scanned (1100-2500 nm) and partial least-square regression (PLSR) was used to predict the chemical composition. Multiple correlation coefficients (r) and standard errors of calibration (SEC) for the chemical analysis of freeze-dried Ostrich Meat were: ash (0.72; 0.29%); DM (0.72; 1.01%); CP (0.98; 0.55%); and fat (0.99; 0.29%). The r values for the validation set and the standard error of performance (SEP) for the different constituents were: ash (0.71; 0.23%); DM (0.84; 0.72%); CP (0.97; 0.64%); and fat (0.99; 0.18%). Calibrations were accurate for CP and fat.
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The effect of dietary fish oil rich in n - 3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of Ostrich Meat
Meat science, 2005Co-Authors: Louwrens C. Hoffman, T.s. Brand, Marisa Joubert, Marena ManleyAbstract:The effect of different levels of unrefined fish oil in the diet on Ostrich Musculus iliofibularis was evaluated in a completely randomised experimental design, where a supplementary energy rich feed, containing 6.7% fish oil, was fed at four different levels over a 7-month period. An increase in the amount of fish oil consumed was found to have had no significant effect on the sensory characteristics of Ostrich Meat, although there was a tendency towards an increase in fishiness, for both aroma and flavour. Increased concentrations of fish oil, however, did have a significant effect on the aroma and flavour of the abdominal fat pads. The muscle pH(f) and muscle lightness (L*) revealed a significant reduction, with increased energy intake. However, the increased energy intake had no effect on the chemical composition (moisture, protein, fat, and ash content) of the Meat. The fatty acid profile of both adipose tissue and muscle was altered as a result of the consumption of fish oil. The SFA concentration increased, while the PUFA concentration decreased with increasing dietary levels. The MUFA concentration remained constant for all four groups.
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The roles of the proteasome, and cathepsins B, L, H and D, in Ostrich Meat tenderisation.
Meat science, 2004Co-Authors: Adele R. Thomas, Louwrens C. Hoffman, Hatizivi Gondoza, Vaughan Oosthuizen, Ryno J. NaudéAbstract:As very little research has been conducted on Ostrich Meat tenderisation, this study aims at investigating the roles of the proteasome and cathepsins B, L, H, and D in the tenderisation process. The enzyme activities in Meat from eight Ostriches during a 12-day ageing period and the corresponding physical characteristics (e.g. pH, shear force) and myofibril patterns were determined. After 12 days, substantial high remaining activities were found, especially of the proteasome, thus implicating their possible roles in the tenderisation process. The mean shear force values, however, showed no improvement in tenderness, but the myofibril patterns showed the appearance of a M(r) 32 K component. Myofibril degradation studies of the proteasome, analysed electrophoretically, also revealed a possible role of the proteasome, but under activating conditions. This study provides further insights into the tenderisation process, particularly of Ostrich Meat, which may ultimately be used for the advantageous manipulation of the process.
