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Articles by Noryati Ismail
Total Records ( 3 ) for Noryati Ismail
  Alireza Shirazinejad and Noryati Ismail
  Problem statement: Sodium lactate treatments were evaluated for reducing population of pathogenic bacteria such as Salmonella enteritidis, E. coli O157:H7, Vibrio parahaemolyticus and Vibrio cholerae, inoculated on frozen shrimp (Penaeus merguiensis). Approach: Fresh shrimp were inoculated with the above pathogens, separately, at level of 105 CFU g-1 and appliedin sodium lactate solutions (NaL: 0.5% and 2.5% v/v) and 1% Lactic Acid (LA) plus 1.5% sodium lactate (as buffered lactic acid) followed by freezing. The samples were stored at -18°C and antimicrobial and organoleptical effects of the treatments were evaluated after 90 days. Results: Results indicated that there was synergistic effect between frozen storage combined with 2.5% (v/v) buffered LA which resulted in a great significant reductions (p≤0.05) approximately 5.11, 5.39, 2.86 and 2.66 log CFU g-1 in the number of colonies of V. cholerae, V. parahaemolyticus, S. enteritidis and E. coli O157:H7, respectively. On the other hand, although the effectiveness of sodium lactate increase with increased concentrations, however, there are sensory problems associated with increasing concentrations of sodium lactate. Conclusion/Recommendations: Therefore, 1.5% (v/v) sodium lactate plus 1.0% (v/v) Lactic Acid (buffered LA) was recommended to be used for frozen shrimps without adversely interfering with sensory quality.
  Rodiana Nopianti , Nurul Huda and Noryati Ismail
  The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lactitol, litesse, maltodextrin, trehalose, sodium lactate and mixtures of the above cryoprotectants. Phosphate is normally added to surimi in combination with cryoprotectants to reduce viscosity, increase moisture retention and the protein’s ability to reabsorb liquid when the surimi is thawed or tempered and increase the pH slightly, which leads to improved gel-forming ability, gel strength and cohesiveness. Some food additives also can be used to improve the physical properties of and prevent the textural degradation of, surimi gels such as egg whites, Beef Plasma Protein (BPP) and Whey Protein Concentrate (WPC). A new surimi-developing process using an acid and alkaline washing method has shown significant potential for use in increasing the concentration of myofibrillar protein in the surimi.
  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.
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