Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils.

This study compared the physicochemical properties of edible insect oils from silkworm () pupa (SP), sago palm weevil () larva (PW), and bamboo caterpillar (; BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, and P oils.

Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate.

Meat from dairy goats is less tender than that from meat goats since generally they are of an older age when culled. The objective of this study was to improve the quality of barbecued culled-dairy-goat by using juices (ginger and pineapple) and sodium bicarbonate (SB). The optimum time (30, 60, 90 min) for marinating the goat meat with ginger and pineapple juices was evaluated.

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage.

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (-1.3°C) and fluctuating temperatures (ranging from -20°C to -5°C) as compared to the quality of meat stored at chilled (2-4°C) and frozen (-20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time.

Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity.

Separating breast meat with low water-holding capacity, conformation parameters (thickness, volume, bottom sarea, and perimeter), and color of chicken breast meat were measured by direct measurement and by imaging analysis with a digital camera. Samples were obtained from a production line. The L* value was used to separate the samples by three characteristics designating the quality of the meat: dark-colored samples (L*<50), normal-colored samples (50≤L*≤56), and light-colored samples (L*>56).

Quality changes of chicken meat jerky with different sweeteners during storage.

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75 %relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product.

Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.

Background: This research aimed to study the effect of phosphate on quality of ready-to-cook spent hen muscle marinated with Tom Yum paste, a famous Thai food made from chilli, lime leaves and garcinia (pH 2.5-2.9).