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Articles by A. Fazilah
Total Records ( 2 ) for A. Fazilah
  I. Ismail , N. Huda and A. Fazilah
  Invention of surimi technology in poultry meat processing can provide a new approach toward increasing its value and utilization. Surimi technology is an effective method to remove fat, connective tissue, pigment, flavor components and soluble protein. Approaches to improve the quality of poultry surimi can be adopted from the process innovations in fish surimi processing. Research has shown that cryoprotectants have a marked effect on the preservation of the functionality of poultry myofibrillar protein. As poultry meat possesses good animal protein quality as well as lower fat and saturated fatty acid contents than those of red meat, there is a higher potential of poultry meat to be a surimi replacer. However, further studies of non-chicken poultry surimi (duck, turkey and quail) are necessary in the future due to the limited information available on the use of these types of meat as surimi replacers.
  A. Syuhairah , N. Huda , Z.A. Syahariza and A. Fazilah
  Objective: The effects of incorporation of vegetables (30, 40 and 50%) in chicken sausage formulations were examined. Methodology: The five selected vegetables used were capsicum, carrot, spinach, purple cabbage and grey oyster mushroom. A total of 16 samples included control were prepared and analyzed for pH, cooking loss, water holding capacity, textural properties (hardness, springiness, cohesiveness, gumminess, chewiness and Warner-bratzler) color and sensory evaluation. Results: The results revealed that 14 samples had the range of 4.0-5.0 score for folding test. The pH, cooking loss and water holding capacity was affected significantly (p<0.05) by the different formulations of sausages. Samples with higher vegetable levels demonstrated significantly lower values in hardness and Warner-bratzler. The color of sausages varied significantly among samples due to the differences in the original color of vegetables. The sensorial evaluation results demonstrated that sausages with capsicum, carrot and oyster mushroom gave significant overall acceptability as compared to control. Conclusion: In general, the study suggested that vegetables can be valuable to the modification of sausage formulations particularly in the case of quality as well as consumer acceptability.
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