Quality of red tuna (Yellowfin tuna) fishball, white oyster mushroom (Pleurotus ostreatus) on different types of packaging and storage time

Budaraga, I Ketut; Saibuma, V; Hermalena, Leffy

doi:10.1088/1755-1315/715/1/012068

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…The moisture content determines the durability of food [15]. With high moisture content, microbes easily damage food because it uses water to grow and develop [16].…”

Section: Moisture Contentmentioning

confidence: 99%

“…With high moisture content, microbes easily damage food because it uses water to grow and develop [16]. The lower the moisture content, the less food is damaged, and the food lasts longer because there are no microbes [15]. Analysis of the moisture content of chicken meatballs using red lentil flour using the gravimetric method [17] using an oven [16].…”

Section: Moisture Contentmentioning

confidence: 99%

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The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Rohmah,

Evanuarini,

Thohari

2023

AFSJ

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Aims: The aim is to determine the physicochemical quality of chicken meatballs added with red lentil flour (Lens culinaris L.) based on moisture content (%), protein content (%), WHC (%), cooking loss (%), and color (L*a*b*). Sample: chicken meatballs using red lentil flour. Study Design: The research with an experimental method, using a Completely Randomized Design (CRD). Data were tabulated using Microsoft Excel and taken standard deviation (SD), then using Analysis of Variance (ANOVA) from Completely Randomized Design (CRD). Use the DMRT (Duncan's Multiple Range Test) if the result differ. Place and Duration of Study: Laboratory of Animal Product Technology, Faculty of Animal Science, University of Brawijaya Malang and Laboratory of Food Quality and Safety Testing, Faculty of Agricultural Product Technology, University of Brawijaya Malang. December 2022. Methodology: 4 treatments consisting of without the addition of red lentil flour, the addition of red lentil flour 3%, 6%, and 9%, and five replications. Results: Chicken meatballs with red lentil flour produce chicken meatballs that contain fiber and have attractive colors. Chicken meatballs with 9% red lentil flour had the best content of moisture content 52.11%, protein content 15.76%, WHC 94.94%, cooking loss 2.09%, and color (L* 81.10) (a* 6.94) (b* 29.33). Conclusion: Chicken meatballs added with 9% red lentil flour (Lens culinaris L.) produce the best quality. Chicken meatballs have attractive colors and contain nutrients such as protein so that the resulting chicken meatballs can become a new product accepted by the public.

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“…The moisture content determines the durability of food [15]. With high moisture content, microbes easily damage food because it uses water to grow and develop [16].…”

Section: Moisture Contentmentioning

confidence: 99%

Section: Moisture Contentmentioning

confidence: 99%

The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Rohmah,

Evanuarini,

Thohari

2023

AFSJ

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Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre

Kızıloğlu,

Oğuzhan Yıldız

2024

Aquat Res

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This study determined the physico-chemical, microbiological and sensory properties of rainbow trout (Oncorhyncus mykiss) croquettes prepared with different proportions of Jerasalem artichoke fibre. For this purpose, three different concentrations of Jerusalem artichoke fibre (2%, 4% and 6%) were used, and a total of 4 groups of fish croquettes were prepared, including the control group without fibre. The prepared fish croquettes were packaged in styrofoam plates, covered with stretch film, and stored in the refrigerator (4 ±1°C) for 25 days. In terms of physicochemical properties between groups, water and fat contents were found to be significant (p<0.05), but protein, ash, carbohydrate and pH values were found to be insignificant (p>0.05). TVB-N and TBARS values were very significant (p<0.01). According to the microbiological analysis results, the bacterial counts of trout croquettes prepared with Jerusalem artichoke fibre were lower than the control group, and an increase was detected in all groups in parallel with storage. The most liked sensory group was the group B croquettes. In light of all these results, it was concluded that it is possible to use Jerusalem artichoke fibre in rainbow trout croquettes.

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Quality of red tuna (Yellowfin tuna) fishball, white oyster mushroom (Pleurotus ostreatus) on different types of packaging and storage time

Cited by 2 publications

References 2 publications

The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

The Physicochemical Quality of Chicken Meatball Using Red Lentil Flour (Lens culinaris L.)

Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre

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