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2 Polish Journal of Food and Nutrition Sciences

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Chemical, rheological and sensory evaluation of pate stuffed with broccoli (Brassica oleraceae L.)

100%

Hassan E. A. , Hussein A. M. S. , Hussein A. A. A.

nr 4

This study aimed to produce a baked dietary product (pate) enriched with broccoli florets that were sprayed in the field with methionine. Treated broccoli florets were separately stuffed in pate at three levels (5, 10 and 15%, w:w) in the form of minced, steam blanched and fried broccoli florets. A significant increase in reduced glutathione content was observed in the methionine-treated broccoli florets compared to methionine-untreated broccoli florets during processing to minced, steam blanched or as fried with butter. The pate stuffed with methionine–treated broccoli florets at different levels had higher fiber and protein contents if compared to control sample (not stuffed pate). Stuffing the processed pate had no effect on the estimated rheological properties, color attributes, baking tests and organoleptic properties. Increasing the ratio of stuffed methionine-treated broccoli florets increased loaf weight and decreased crumb moisture. The results revealed that stuffing pate with methionine-treated broccoli florets had enriched the nutritive value and baking quality. Generally, pate stuffed with methionine-treated broccoli florets (5:15%) did not significantly affect technological, rheological, sensory quality of pate and improved its nutritional values.

Evaluation of chitosan/fructose model as an antioxidant and antimicrobial agent for shelf life extension of beef meat during freezing

75%

Shaheen M. S. , Shaaban H. A. , Hussein A. M. S. , Ahmed M. B. M. , El-Massry K. , El-Ghorab A.

tom 66

nr 4

In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Antioxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.