Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly

Lee, Eun-Bee; Shin, Weon-Sun

doi:10.1016/j.lwt.2023.115133

Cited by 7 publications

(3 citation statements)

References 44 publications

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“…Lee et al [ 25 ] reported that there was minimal bitterness due to branched chain amino acid addition (BCAA) in their sensory analysis of chicken curry mousse with BCAA, which they developed for consumption by elderly individuals. In our research, we only added collagen as a supplement, apart from the nutrients inherent in the natural structure of the food.…”

Section: Discussionmentioning

confidence: 99%

Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly

Hastaoğlu,

Bağlam

et al. 2023

Nutrients

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Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different bar samples (C, P1, P2, D1, D2) containing different amounts of collagen, date puree, and pumpkin puree were developed and subsequently evaluated in terms of their sensory and nutritional properties by a panel of 30 adult trained sensorial analysists. Results: The bars with the highest flavor score were those with high levels of pumpkin puree (P2) and date puree (D2). For the analyses of multiple criteria among multiple samples, the TOPSIS technique showed that among the snack bar samples with different contents, the most liked sample was the one with a high level of collagen and date puree (D2). One serving of the developed bars contains approximately 300–400 kcal of energy and 6.8–8.8 g of protein. Considering age-related decreased appetite, as well as chewing and swallowing problems in elderly individuals, regular consumption of nutrient-rich small meals or snacks with enhanced sensory characteristics could contribute to improving nutritional and functional status.

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Section: Discussionmentioning

confidence: 99%

Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly

Hastaoğlu,

Bağlam

et al. 2023

Nutrients

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“…Their findings indicated that while specific vitamins degrade under heat, others may become more bioavailable, suggesting a complex interaction between nutrient types and processing conditions. Recent research by Lee and Shin ( 2023 ) delved into the physicochemical and sensory properties of retort chicken curry mousse fortified with branched‐chain amino acids. This study addressed sensory attributes such as taste and texture and showcased that retort processing can enhance the nutritional profile, particularly protein content, tailored to specific dietary needs.…”

Section: Nutritional Value/quality Of Retort Processed Foodsmentioning

confidence: 99%

Understanding retort processing: A review

Jimenez,

Bangar,

Suffern

et al. 2023

Food Science & Nutrition

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Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single‐batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single‐batch and continuous operations.

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“…In their case, the product was superior in all sensory attributes and it was concluded that chettinad style goat meat product retorted to a Fo value of 12.1 min, had acceptable sensory quality characteristics. Although several researchers have studied the retort processing of beef and poultry product previously [20,21] the information related to physicochemical, microbiological and sensory evaluation of grilled beef with different Fo value was still scarce. Hence, the present study was conducted with the objective of evaluating the physico-chemical properties and sensory acceptance of retorted grilled beef.…”

Section: Introductionmentioning

confidence: 99%

Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef

Wan Nur Zahidah W.Z.,

Raja Arief Deli R.N.,

et al. 2024

AFSJ

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Retort processing is a method of preserving food by heating it in hermetically sealed containers like cans, glass jars and retortable pouches. Objective: The objective of this paper is to look at the effect of retort processing on grilled beef in retort pouches for microbiological, physicochemical, and sensory quality. Materials and Methods: Ready-to-eat (RTE) grilled beef was thermally processed at different Fo values (sterilization unit) of 8, 10 and 12 at the temperature of 121 °C. Before the thermal process, beef was marinated and grilled at 200 °C, for 20 min. The filled and sealed pouches were then subjected to retort processing for optimizing the Fo value at process temperature. Grilled beef without a retort process is subjected to a control sample. The effect of different Fo values on the microbiological (total plate count, yeast& mould, Ecoli, coliform. Salmonella and staph aureus) sensory evaluation and physicochemical properties were evaluated. Results: Results on the microbial analysis showed that there is no growth of bacteria for all Fo values tested. The sensory evaluation scored the highest for the product processed at 121 °C, Fo 12 for overall acceptance attributes. For moisture analysis, as the Fo value increases the moisture content decreases. Retort processed grilled beef had significantly lower L*, a* and b* values as the Fo value increases. Conclusion: It is concluded that grilled beef product retorted to Fo 12, 121 °C, had acceptable microbiological limits, highest score of organoleptic evaluation and acceptable physicochemical characteristics.

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Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly

Cited by 7 publications

References 44 publications

Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly

Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly

Understanding retort processing: A review

Effect of Retort Processing on the Microbiological, Sensory Evaluation and Physicochemical properties of the Ready-To-Eat Grilled Beef

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