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01.12.2016.
Professional paper
Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic
Research has shown that gum arabic from Acacia senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC) and Lactic Acid Bacteria (LAB). Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7 oC and 15 oC for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella, Escherichia coli, and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log 10 CFU g-1, respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 – 88.1 h and 158.0 – 173.1 h at 15 oC and 7 oC, respectively.
Johnson K. Mwove, Symon M. Mahungu, Lilian A. Gogo, Ben N. Chikamai, Mary Omwamba
18.04.2014.
Original scientific paper
Effect of texturized soy protein on quality characteristics of beef samosas
Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.
Mary Omwamba, Symon M. Mahungu, Abdul K. Faraj
01.12.2013.
Professional paper
Effect of texturized soy protein on quality characteristics of beef samosas
Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.
Mary Omwamba, Symon M. Mahungu, Abdul K. Faraj
