Foodstuffs and Play Role of Processing

By: Suharyanto Characteristics of Foodstuffs Foodstuffs: Plant based and Animal based Animal foodstuffs properties: • Shorter shelf life. • Soft and flabby. • The nature of each different type of product. • Main source of fat and protein. Animal food: Fish, Meat, Egg, Milk. Damage to Foodstuffs  Foodstuff based on durability:  More durable: dried grains  Medium: tubers  Easily damage: vegetables and animal products  Factors affecting damage:  Temperature  Moisture  Oxygen  pH  Humidity  Aw (Water Activity):  Ratio of water vapor pressure of substance divided by the vapor pressure of pure water at the same temperature.  Relative humidity divided by100. Damage to Foodstuff can be:  Physical.  Chemical, ex: maillard reaction.  Biological.  Organoleptic:  Color  Odor ...

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Posted in: Animal Product Technology

Nutritive Component of Egg

By: Suharyanto Egg Structure and Composition • Shell +10% • Albumen + 60% • Yolk + 30% • Ratio of shell, albumen, yolk : - Hen egg = 12,3% : 55,8% : 31,9% - Duck egg = 12% : 52,6% : 35,4% Nutrition Content component % Water Protein Fat CHO All 100 74.6 12.1 11.2 1.2 Albumen 58 88.0 10.1 0.2 0.8 Yolk 31 48.0 16.4 32.9 2.0 Physically, albumen consist of 4 layers: • Outer layer 23,2%, mucin fiber • Midle layer (albuminous sac) 57,3%, myelinous mucin • Inner layer 16,9%, highly thick of fluids, rare mucin. • Membrana kalazifera layer 2,7%, myelinous mucin sparating yolk and albumin. It functions as a hold of yolk. Protein in Albumen: • Ovalbumin – Monomeric phosphoglycoprotein – 54% in albumen • Ovotransferrin • Ovomucoid • Lysozyme • Ovomucin • Globulin Ovalbumen: • 54%, the greatest •...

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Posted in: Animal Product Technology

Composition and Properties of Meat Chemical

By: Suharyanto Meat chemical composition comprises 56-72% water, 15-22% protein, 5-34% fat, and soluble non protein substances 3.5% including carbohydrates, organic salt, dissolved nitrogen substances, minerals and vitamins (Lawrie, 1991). Meanwhile, Aberle et al. (2001) state meat contains 70% water, 19% protein, 5% fat, 3.5% non-protein substances, and minerals and other materials 2.5%. However, Paleari et al. (2003) reported that each species has different chemical characteristics. As a source of protein, meat protein is the second largest component after the water one. Muscle protein is divided into 3 groups based on their solubility properties; firstly, sarcoplasmic protein (30%), myofibrilar protein (55%) and stromal protein or muscle tissue (15%). Sarcoplasmic proteins are soluble...

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Posted in: Animal Product Technology

Meat Texture

By: Suharyanto Texture is a degree of meat fineness or coarseness. Texture measurement can be visually, touched or chewed. Although this is rather difficult determination, this trait is important for fresh meat because it is associated with some properties of fresh meat attributes, such as the status of rigor mortis, Water Holding Capacity (WHC) and others. Texture is usually associated with the hardness and structure of the meat. That is the level where the meat may have a shape and certain hardness and can affect meat quality. Texture, hardness and structure of meat are influenced by several factors, including the WHC, rigor status, marbling fat, connective tissue content in meat and muscle bundle size. Meat with high WHC will have a stronger structure and a dry texture. Conversely, if...

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Posted in: Animal Product Technology

Fresh Meat Color

By: Suharyanto The first indicator for consumers choose meat is meat color. The color of fresh meat is a typical red meat in accordance with their species. The color of fresh meat is a total impression seen by the eye and is influenced by many conditions. The main contributor for meat color is meat pigment, myoglobin and hemoglobin. Thus, meat color shows manifestations of meat pigment captured by eyes due to light availability. Myoglobin and hemoglobin is a protein-containing globin and heme ring with nucleus of ring binds ion Fe (iron). Level reddish or brownish in one type of meat is determined by the status of Fe ions. Fe ion in the reduced state (Fe2+) will be bright red flesh color. If the Fe ion in the oxidized state (Fe3+), meat becomes more brownish (metmyoglobin). Both states...

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Posted in: Animal Product Technology