Functional Properties of the Myofibrillar System and Their Measurements

Hamm, Reiner

doi:10.1016/b978-0-12-084190-5.50009-6

Cited by 304 publications

(330 citation statements)

References 147 publications

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“…Nilai pH bakso diuji menurut AOAC (2005). Daya ikat air diuji menggunakan modifikasi metode Hamm (1986). Kekenyalan bakso diuji menggunakan penetrometer menurut Candogan dan Kolsarıcı (2003).…”

Section: Uji Sifat Baksounclassified

Pengaruh Fortifikasi Nanopartikel Kalsium Laktat Kerabang Telur Terhadap Sifat Kimia Dan Fisik Bakso Ayam

Prayitno¹

2016

BuletinPeternak

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INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh fortifikasi nanopartikel kalsium laktat kerabang telur terhadap sifat kimia dan fisik bakso ayam. Materi penelitian terdiri atas daging ayam, filler, bumbubumbu, garam, kalsium, dan nanopartikel kalsium laktat kerabang telur. Fortifikasi kalsium dan nanopartikel kalsium laktat kerabang telur pada pembuatan bakso yaitu 0,3% dari total adonan. Setiap perlakuan terdiri dari lima replikasi. Data hasil uji sifat kimia dan fisik dianalisis dengan analisis variansi rancangan acak lengkap pola searah. Perbedaan rerata diuji dengan uji Duncan's new Multiple Ranges Test. Bakso yang difortifikasi kalsium kerabang telur memiliki kadar air 67,92% yang lebih rendah, lemak 6,92% dan abu 2,56% yang lebih tinggi dibandingkan dengan bakso yang difortifikasi nanopartikel kalsium laktat kerabang telur. Bakso yang difortifikasi kalsium kerabang telur memiliki nilai pH 7,34 dan daya ikat air 58,53% yang lebih tinggi serta lebih kenyal dibandingkan dengan bakso yang difortifikasi nanopartikel kalsium laktat kerabang telur.(Kata kunci: Bakso ayam, Fortifikasi, Kerabang telur, Nanopartikel kalsium laktat, Sifat kimia dan fisik) ABSTRACT The experiment was conducted to analysis the effect of nanoparticle eggshell

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Section: Uji Sifat Baksounclassified

Pengaruh Fortifikasi Nanopartikel Kalsium Laktat Kerabang Telur Terhadap Sifat Kimia Dan Fisik Bakso Ayam

Prayitno¹

2016

BuletinPeternak

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“…The WHC value was determined as the difference between the weight of the sample before and after pressure (Hamm, 1986). The results were expressed in percentage of water retained in relation to the initial weight of the sample.…”

Section: Methodsmentioning

confidence: 99%

Dietary glycerin does not affect meat quality of Ile de France lambs

et al. 2016

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-The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

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“…The water holding capacity (WHC) was calculated by the difference between the weight of the sample (2.5 cm) before and after being submitted to a pressure of 10 kg for 10 minutes between filter papers (HAMM, 1986). Having determined the moisture values, the calculations were made according to the following formula: Free water percentage = [(mg of free water) / (mg sample x moisture percentage)]; and WHC = 100 -percentage of free water (HONIKEL, 1998).…”

Section: Resultsmentioning

confidence: 99%