Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components
Foods, 2022 The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs.
Anna Augustyńska-Prejsnar +3 more
doaj +1 more source
Penggunaan asap cair sebagai pengawet alami bakso ikan tuna sirip kuning (Thunnus albacares)
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 The purpose of this study was to determine the effect of using various types of liquid smoke on the level of preference of panelists and the total of contaminant bacteria on yellowfin tuna meatballs.
Fahmi Hadi Alamsyah +2 more
doaj +1 more source
Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics / [PDF]
, 2023 Blackcurrants are sources of phenolic compounds, such as anthocyanins, possessing strong antioxidant, antimicrobial and antifungal activity. Therefore, the addition of different blackcurrant pomace ingredients may affect the overall meat quality.
Shehzad Hussain +23 more
core +2 more sources
The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs. [PDF]
Journal of Food and Dairy Sciences, 2016 This work was carried out to study the effects of substitution fried oyster mushroom (Pleurotus ostreatus) by beef meat at levels (10, 20, 30 and 40%) and the effect of frying on chemical composition, physical, microbiological contamination and ...
Eman Abd Rabou
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The Effect of Okra mucilage Based Edible Coating on Some Quality Properties of Meatballs
, 2023 Köfte tipi et ürünleri kolay hazırlanabilmesi ve beğenilerek tüketilmesinden dolayı fazla tercih edilen besinlerdendir. Ancak bu tip besinler buzdolabı şartlarında (4°C) kısa sürede bozulabilmektedir.
ATASEVER, Mustafa +3 more
core +1 more source
Food Bioengineering, 2023 Tenderness and color affect meat quality. Our previous results indicated that cranberry powder can partially replace NaNO2 in fried beef meatballs processing without compromising on its quality, especially the color.
Xinyue Liang +5 more
doaj +1 more source
Analysis of Customers Transfer Opportunities Using Markov Chain at 3 Meatballs Culinary in Galuh Mas Karawang [PDF]
, 2022 The area of MSMEs meatballs culinary in Galuh Mas Karawang is a busy area and is often visited by the public. The purpose of this research is to determine the size of the consumer opportunities for the three meatballs culinary such as Ambon Meatballs ...
Harun, Muhammad, Suseno, Agustian
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Jurnal Teknologi dan Industri Pertanian Indonesia, 2016 Meatballs are one of the foods that undergo processing and meatballs are very popular with people of various backgrounds and ages, where the meatballs assessed consumer acceptance of the characteristics that suit the tastes of consumers without regard to
Juni Mirzal +4 more
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Effects of Ultrasonic Waves Assisted Vacuum Tumbling on Texture and Flavor Quality of Beef Balls
Shipin gongye ke-ji, 2023 The present study investigated the effects of ultrasonic waves assisted vacuum tumbling on eating quality of beef meatballs. Taking the traditional treatment group (CON) as the blank control, the beef surimi was treated by vacuum tumbling (VT ...
Ziwei HUANG +5 more
doaj +1 more source
STUDI PENGGUNAAN FORMALIN PADA BAKSO DI KECAMATAN RATU SAMBAN KOTAMADYA BENGKULU
Agritepa, 2015 Meatballs is one of the favorite foods of society. Various opinions say that the meatballs contain artificial preservatives, one of which is formaldehyde (CH2O). Formalin is a solution that is colorless, pungent containing approximately 37 % formaldehyde
Juniar -, Darius -, Andwini Prasetya
doaj +1 more source