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Fredi Schwägele - One of the best experts on this subject based on the ideXlab platform.
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a sensitive hplc ms ms method for the simultaneous detection of microbial transglutaminase and bovine and porcine fibrinogen thrombin in Restructured Meat
Food Chemistry, 2017Co-Authors: Wolfgang Jira, Fredi SchwägeleAbstract:A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase (TG) from Streptomyces mobaraensis, and bovine and porcine fibrinogen/thrombin in Restructured Meat was developed using tryptic marker peptides of TG (five markers), and bovine and porcine fibrinogen (six markers each). Meat binding experiments with beef and pork were performed using a technical TG mixture (Activa, Ajinomoto), and bovine and porcine plasmapowder FG (PPFG; Sonac B.V.). The method developed allows the simultaneous detection of the use of these cold-set binders in raw and heated samples. The peak areas of the fibrinogen marker peptides were increased by a factor of about 100, compared to blank values originating from the occurrence of residual blood in Meat, using a concentration of 0.6% bovine and porcine PPFG. A differentiation between the use of blood plasma powder and PPFG using the ratios of fibrinogen to serotransferrin peptide peak areas seems to be possible.
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A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of Restructured Meat.
Food Chemistry, 2017Co-Authors: Wolfgang Jira, Fredi SchwägeleAbstract:A sensitive HPLC-MS/MS-method for the detection of microbial transglutaminase (TG) from Streptomyces mobaraensis in different types of Restructured Meat (pork, beef, chicken, and turkey) was developed using six tryptic marker peptides (8-11 amino acids). Meat binding experiments were performed with two technical TG mixtures with and without caseinate. After optimization of the conditions of extraction and tryptic digestion, Restructured Meat and blank values (total samples: 62) were analyzed in a raw and heated state. By investigation of samples pre-treated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs, only very little effects of the type of pre-treatment on the detectability of TG were found. Using four marker peptides, no false-positive or false-negative results were obtained. The limit of detection (LOD) was about a factor of 10 below the recommended amount of transglutaminase for raw as well as heated Restructured Meat.
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A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in Restructured Meat
Food Chemistry, 2017Co-Authors: Wolfgang Jira, Fredi SchwägeleAbstract:A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase (TG) from Streptomyces mobaraensis, and bovine and porcine fibrinogen/thrombin in Restructured Meat was developed using tryptic marker peptides of TG (five markers), and bovine and porcine fibrinogen (six markers each). Meat binding experiments with beef and pork were performed using a technical TG mixture (Activa, Ajinomoto), and bovine and porcine plasmapowder FG (PPFG; Sonac B.V.). The method developed allows the simultaneous detection of the use of these cold-set binders in raw and heated samples. The peak areas of the fibrinogen marker peptides were increased by a factor of about 100, compared to blank values originating from the occurrence of residual blood in Meat, using a concentration of 0.6% bovine and porcine PPFG. A differentiation between the use of blood plasma powder and PPFG using the ratios of fibrinogen to serotransferrin peptide peak areas seems to be possible.
Rini Mastuti - One of the best experts on this subject based on the ideXlab platform.
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The Effect of Frying Temperature and Time on the Physical and Chemical Qualities of The Restructured Goat Meat Trimming
2012Co-Authors: Rini MastutiAbstract:The using of frying method at different temperature and time of frying could affect the physical and chemical qualities of the processed Meat product. The aim of study was to obtained the best quality of Restructured goat Meat trimming for the physical and chemical point of view. The research was designed in Randomized Block Design. The raw Restructured goat Meat trimming product that used in the experiment was used 0.5% carragenan. The product was used in the experiment were frying temperature, namely, 150±2 0 C and 160±2 0 C, and the frying time of 2, 4 and 6 minutes, respectively. The results showed that frying a 150 0 C for 6 minutes could produce the best fried Restructured Meat in which contained of 48.89% protein, 16.87% fat, 26.06% moisture content, 74.236% amino acid content, with a binding strength of 15.90 N. Keywords : frying, protein content, binding strength, fat content, moisture content
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FORMULASI KONSENTRASI BAHAN PENGIKAT PRODUK DAGING KAMBING TETELAN RESTRUKTURISASI MENTAH The Formulation of Binding Agent Concentration on Raw Restructured Goat Meat Trimming Product
2008Co-Authors: Rini MastutiAbstract:The utilization of raw materials and formulation method would affect the quality of the processed Meat product. Therefore, a research on the processing method to produce a raw structured product should be conducted. The research was testing a single factor comprises of following parameters: control (without) binding agent; 0.3%, 0.5% and 0.7% sodium alginat and 0.3%, 0.5% and 0.7% carragenan, respectively. The results showed that the goat Meat trimming could be used as raw materials in the production of the best Restructured Meat using 0.5% carragenan. This raw Restructured Meat produced had a loss weight of 1.67%, pH value 7.89, WHC 48.345, and moisture content 75.20%.
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The Formulation of Binding Agent Concentration on Raw Restructured Goat Meat Trimming Product
2008Co-Authors: Rini MastutiAbstract:The utilization of raw materials and formulation method would affect the quality of the processed Meat product. Therefore, a research on the processing method to produce a raw structured product should be conducted. The research was testing a single factor comprises of following parameters: control (without) binding agent; 0.3%, 0.5% and 0.7% sodium alginat and 0.3%, 0.5% and 0.7% carragenan, respectively. The results showed that the goat Meat trimming could be used as raw materials in the production of the best Restructured Meat using 0.5% carragenan. This raw Restructured Meat produced had a loss weight of 1.67%, pH value 7.89, WHC 48.345, and moisture content 75.20%. Keywords : sodium alginat, carragenan, raw Restructured goat Meat trimming.
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PENGARUH SUHU DAN LAMA WAKTU MENGGORENG TERHADAP KUALITAS FISIK DAN KIMIA DAGING KAMBING RESTUKTURISASI The Effect of Frying Temperature and Time on the Physical and Chemical Qualit ies of The Restructured Goat Meat Trimming
2008Co-Authors: Rini Mastuti, Samudra LangsaAbstract:The using of frying method at different temperature and time of frying could affect the physical and chemical qualities of the processed Meat product. The aim of study was to obtained the best quality of Restructured goat Meat trimming for the physical and chemical point of view. The research was designed in Randomized Block Design. The raw Restructured goat Meat trimming product that used in the experiment was used 0.5% carragenan. The product was used in the experiment were frying temperature, namely, 150 2 0 C and 160 2 0 C, and the frying time of 2, 4 and 6 minutes, respectively. The results showed that frying a 150 0 C for 6 minutes could produce the best fried Restructured Meat in which contained of 48.89% protein, 16.87% fat, 26.06% moisture content, 74.236% amino acid content, with a binding strength of 15.90 N.
Ni Xue-wen - One of the best experts on this subject based on the ideXlab platform.
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Effect of food gum on water-holding capacity and water activity of Restructured Meat
Journal of Hunan Agricultural University, 2011Co-Authors: Ni Xue-wenAbstract:The duck and pork were used making Restructured Meat as the raw material. The influences of the amount and methods for food gum addition on water-holding capacity and water activity of Restructured Meat were discussed. The results showed that water-holding capacity of Restructured Meat increased with increasing amount of the food gums and rexanthan gum had the strongest influence on water-holding capacity and water activity, followed by konjac gum,and carrageenan. The cold-water dispersion method was superior to the aqueous colloids method and the dry powder method. The result of the orthogonal test showed that Restructured Meat has the best water-holding capacity when the total gum concentration was 0.7% and the compound ratio of xanthan gum, konjac gum and carrageenan was 3∶1∶3. Microstructure demonstrated that the protein cross linked and the relaxation of gel was the main influence factor.
Rahmadani, Erwind Rizka - One of the best experts on this subject based on the ideXlab platform.
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Pengaruh Substitusi Tepung Tapioka dengan Mocaf (Modified Cassava Flour) terhadap Keempukan, Water Holding Capacity, dan Warna Nugget Ayam
2018Co-Authors: Rahmadani, Erwind RizkaAbstract:Nugget ayam merupakan sebuah produk makanan olahan dari daging ayam yang menggunakan teknologi terestrukturisasi (Restructured Meat). Restructured Meat merupakan teknik pengolahan daging dengan memanfaatkan dagin kualitas rendah atau memanfaatkan potongan daging yang relatif kecil dan tidak beraturan, kemudian dilekatkan kembali menjadi ukuran yang lebih besar. Pengolahan daging dengan metode restrukturisasi akan memberikan nilai tambah daging. Penggunaan mocaf sebagai filler pada nugget ayam diharapkan menjadi inovasi baru sebagai pengganti tepung tapioka. Penelitian ini dilaksanakan pada bulan Juni – September 2017 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya dan Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya, Malang. Tujuan dari penelitian ini untuk mengetahui berapa persentase substitusi mocaf yang tepat sebagai bahan pengisi nugget ayam untuk mengasilkan nugget yang berkualitas baik ditinjau dari keempukan, water holding capacity dan warna (L*, a*, b*). Materi penelitian ini adalah nugget ayam yang dibuat dari daging ayam fillet dan tepung tapioka disubstitusi mocaf. Bumbu-bumbu yang digunakan terdiri dari bawang putih, lada, garam, air es, serta bahan pelapis (breader) telur dan tepung panir (tepung roti). Metode penelitian ini adalah metode percobaan dengan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan. Perlakuan yang diberikan yaitu 100% tepung tapioka (P0), 75% tepung tapioka + 25% mocaf (P1), 50% tepung tapioka + 50% mocaf (P2), 25% tepung tapioka + 75% mocaf (P3), 100% mocaf (P4). Variabel yang diamati yaitu keempukan, water holding capacity, dan warna (L*, a*, dan b*). Data yang diperoleh dianalisis dengan menggunakan analisis ragam (ANOVA) dan apabila data yang dianalisis menunjukkan pengaruh yang nyata dilanjutkan dengan menggunakan uji jarak berganda duncan (UJBD). Hasil penelitian menunjukkan bahwa substitusi tepung tapioka dengan mocaf memberikan pengaruh yang sangat nyata (P0,05) terhadap keempukan, water holding capacity, dan juga warna L* dan b*. Rata-rata keempukan yang dihasilkan berkisar antara 9,97 – 11,83N, water holding capacity 30,47 – 33,63%, warna L* 38,80 – 41,15, warna a* 21,03 – 25,07, warna b* 22,03 – 24,63. Berdasarkan hasil yang diperoleh dari penelitian dapat disimpulkan bahwa tepung tapioka yang disubstitusi mocaf dapat digunakan sebagai filler, perlakuan terbaik didapat pada P4 dengan substitusi 100% mocaf diperoleh keempukan 10,97 N, persentase water holding capacity 33,63%, warna L* 38,80 (agak abu-abu); warna a* 25,07 (agak merah); warna b* 23,30 (agak kebiruan). P4 dipilih karena daya mengikat air (WHC) oleh protein menunjukkan paling tinggi
Ahmad Zaki Mubarok - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of Restructured Meat using response surface methodology
Journal of Food Science and Technology, 2018Co-Authors: Simon Bambang Widjanarko, Qory Amalia, Mochamad Bagus Hermanto, Ahmad Zaki MubarokAbstract:In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of Restructured Meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (° hue ) of the Restructured Meat products. The second order regression models with high R^2 value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of Restructured Meat were the addition of KFC mixed gels at 10.21% and RKR extracts at 6.11%. The experiments results validate these optimum formula and found to be not statistically different at 5% level. Thus, the RSM was successfully employed and can be used to optimize the formulation of Restructured Meat.