Wenjuan Yan1, Qunlan Zhou2, Bo Liu2,3*, Cunxin Sun2, Huimin Zhang3 and Changyou Song2
...exture profile including gumminess, hardness and chewiness, and decreased the muscle sensory evaluations including whiteness and succulency. Therefore, 100 mg Kg-1 I. cicadae could improve growth performance and meat quality of giant freshwater prawn, reduce the damage of oxidative stress.
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Ho Shi Hui1, Eng-Keng Seow2, Nurul Huda1*
...e hardness, springiness, gumminess and chewiness of egg white gel had decreased after ultrasound treatment. Ultrasound-treated duck egg white for 40 minutes showed a significantly (p<0.05) higher foaming capacity and improved folding test score. Result showed that the increase of ultrasound treatment time may have conferred detrimental effects on duck egg white protein that influenced the physicochemical properties of egg white. Hence, ultrasound treatment ...
Imran Ahmad
...esiveness, cohesiveness, gumminess, and chewiness. The difference among the treatments was analyzed using standard deviation and ANOVA (p ≤ 0.05). To evaluate the various samples, a focus group of twelve panelists on the same day of preparation using a 9-point hedonic scale for seven attributes: viscosity, airiness, graininess, consistency, smoothness, adhesiveness, and color intensity. MIS concentrations at 3-5% were not easily detectable by panelists. How...
Endy Triyannanto1, Danung Nur Adli2, Diah Pratiwi3, Lukman Hakim3, Selma Noor Permadi3, Taufik Kurniawan3, Angga Maulana Firmansyah3, Lina Ivanti3, Dinar Suksmayu Saputri3, Mohammad Miftakhus Sholikin4, Hari Hariadi5, Tri Ujilestari3, Teguh Wahyono3*
...iation reduced hardness, gumminess, and chewiness of pork (p < 0.01). Meanwhile, gamma irradiation increases pH values at 0 and 7 d after storage. Furthermore, redness (a*) value increases with increasing irradiation dose (p < 0.01). As expected, gamma irradiation significantly increased thiobarbituric acid-reactive substances (TBARS) and peroxide-oxygen value (POV) (p < 0.01). Meanwhile, total aerobic bacteria, coliform, and lactic acid bacteria (LAB...
Ismiarti1, Juni Sumarmono2, Moh Sofi’ul Anam3, Aria Dipa Tanjung1, Bambang Haryanto4, Aan Andri 5*
...improved springiness and gumminess (P<0.05), resulting in superior texture throughout storage. P3 also mitigated storage-induced degradation compared to control. The findings highlight the synergistic benefits of konjac flour and L. rhamnosus in maintaining chemical and textural stability, contributing to the development of high-quality synbiotic cheese with functional benefits. Future research should explore long-term storage effects and additional strains...
