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Articles by Ishamri Ismail
Total Records ( 2 ) for Ishamri Ismail
  Ishamri Ismail , Nurul Huda , Fazilah Ariffin and Noryati Ismail
  The objective of this research was to study the effect of washing cycles on the functional properties of washed duck meat. Five types of treatment were applied in this study: unwashing, single, double, triple and quadruple washing. The washing cycles were found to reduce fat content and protein content significantly. The quadruple washing resulted in the lowest cholesterol and myoglobin contents. Double washing showed significantly higher Lightness (L*) and Whiteness (W) values than the other washing cycles. Washing cycles increased the shear force of the samples (p>0.05). Washing cycles also significantly affected pH, folding test, gel strength, expressible moisture and WHC; quadruple washing exhibited a significantly higher pH, folding score, expressible moisture and WHC but reduced the gel strength of the sample. Sample treated with a double washing cycle exhibited the highest folding score, a low fat content and the best lightness and whiteness values.
  Nurul Huda , Lim Hoo Wei , Alistair T.L. Jean and Ishamri Ismail
  Sausage is becoming more popular to the Malaysian consumers. A study on quality characteristics for chicken sausages marketed in Malaysia was conducted to gauge the trend of marketed sausages today. A total of ten samples of chicken sausages from different brands were analyzed to determine the proximate composition, calcium and sodium contents, colour, folding test and textural properties (hardness, springiness, cohesiveness, gumminess, chewiness and shear force). The moisture, protein, fat and ash contents for chicken sausages were significantly different, in the range of 56.48-68.85%, 7.03-14.14%, 4.91-18.48% and 2.17-3.30%, respectively. The range of carbohydrate content was 6.69-21.59%. The calcium and sodium contents were varied in chicken sausages. The lightness value (L*) of sausage was significantly different among the samples in the range of 44.42-65.54. All chicken sausages samples tested in this study show good gel strength with their folding test at more than 4.0. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force ranged between 3.84-7.25 kg, 12.79-15.65 mm, 0.25-0.41 ratio, 1.28-2.58 kg, 16.81-33.01 and 0.58-1.95 kg, respectively. The results of this analysis showed that sausages produced by different manufacturers will varied significantly in quality and physicochemical properties.
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