ABSTRACT
Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.
ABSTRACT
To clarify the most suitable fish paste for preparing lion's head meatballs, this study investigated the effect of adding 6 different silver carp fish pastes: fresh unwashed (group 1-1), fresh washed (group 1-2), frozen unwashed without antifreeze agent (group 2-1), frozen washed without antifreeze agent (group 2-2), frozen unwashed with antifreeze agent (group 3-1), and frozen washed with antifreeze agent (group 3-2) on the basic nutrients, color, texture properties, waterholding capacity, sensory and flavor properties, thiobarbituric acid reactive substance (TBARs) value, and total volatile basic nitrogen (TVB-N) content of pork/fish composite meatballs. The results showed that the contents of protein and fat in meatballs from groups 2-1 and 2-2 were lower than those in groups 3-1 and 3-2, and the contents of water, protein and fat were 61.68%, 11.32% and 19.41% for group 2-1, and 62.45%, 11.09% and 19.33% for group 2-2, respectively. The gel properties, hardness, elasticity, cohesion, and sensory quality of groups 3-1 and 3-2 were significantly higher than those of groups 2-1 and 2-2 (P < 0.05), but there was no significant difference compared with groups 1-1 and 1-2. The odor response value of groups 3 was lower than that of groups 1, and groups 3 had the highest sweetness value (3 039.66) and lowest bitterness value (534.59). The TBARs value and TVB-N content in groups 1-2, 2-2, and 3-2 (with washed fish paste) were significantly lower than those in groups 1-1, 2-1 and 3-1 (with unwashed fish paste) (P < 0.05). Since fresh fish paste is not easy to store and subject to spoilage, frozen washed fish paste with antifreeze agent can be used to produce composite meatballs.
ABSTRACT
The article provides functional properties' overview of vegetable raw materials – flax seeds. The studies' data on the determination of organoleptic parameters, the content and ratio of polyunsaturated fatty acids in samples enriched with flax seeds, linseed oil compared to the control sample are presented. Introduction of functional ingredients increased the nutritional value of convenience food. The positive effect of oil flax seeds on the organoleptic characteristics of the developed chopped convenience food was noted. Increasing the proportion of Omega-3 in convenience food and improving the ratio of Omega-3:Omega-6 in the developed convenience food has a positive effect on the protective functions of the body and the activity of the cardiovascular system during the pandemic of coronavirus infection (SARS-CoV-2).
ABSTRACT
Fresh fruits and vegetables carry a heavy load of microorganisms which may cause the risks of food-borne illness to the consumer. Even after washing with water, there is a need for sanitization and disinfection to drop down a load of harmful microbes under the safe limit. Sanitizers and disinfectants are not only cost-effective but also nonhazardous and eco-friendly. Moreover, they should not hamper the organoleptic and nutritional properties of fresh produce. With rising demand for safe, nutritious, and fresh fruits and vegetables, many new disinfectants and treatments are commercially available. During this COVID-19 outbreak, knowledge of sanitizers and disinfectants for fresh fruits and vegetables is very important. This review focuses on working principles, applications, and related legislation of physical and chemical disinfection technologies (chlorine, chlorine dioxide, ozone, organic acids, electrolyzed water, irradiation, ultrasound etc.) and their effectiveness for shelf-life extension of fresh produce. Novelty impact statement: This review article gives comprehensive information about potential sanitizers and disinfectants for fresh produce discussing their mechanisms and relevant legislation in one place. The article will help the readers to opt for the suitable method for disinfecting fresh produce and also will provide a reference to use these methods within permissible limits as per legislation. Such information is very much relevant in the present Covid-19 pandemic scenario. © 2022 Wiley Periodicals LLC.