Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips.

The current study aims to produce coated watermelon rind chips with the approach of reducing oil absorption and optimal use of waste and investigating its physicochemical, textural, and sensory characteristics. The effect of coating with basil seed gum, Tragacanth gum, pectin, and coating formulation with corn flour on oil absorption rate, moisture loss, and color of white skin slices of fried watermelon was studied. The results indicated that due to the controlling role of water in the amount of oil absorption, the amount of oil in all the samples coated with gum and corn flour was decreased compared to the samples coated with gum and the samples without coating. The pretreatment of osmotic dehydration reduces oil absorption in compared to fresh and blanched samples. The color changes in the sample with two pre-treatments of osmosis and blanching were less than other samples, as a result, the brightness of this sample was also higher than others. The lowest amount of oil absorption was observed in samples coated with basil gum and 0.5% and 1% corn flour (0.33 and 0.29, respectively). The highest amount of moisture loss during frying was related to the coated samples was observed with the combination of basil gum and corn flour (0.5%) and pectin and corn flour (2%). The highest level of antioxidant activity of the fried samples was related to the sample coated with 0.5% basil gum. Significant color changes were also observed in the coated samples.

Hyaluronic acid-rich burger separator edible disc prepared from slaughterhouse waste.

In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10-9 g/m.s.pa) than the MF (1.57 × 10-8 g/m.s.pa) and Gel (1.5 × 10-7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture.

Edible hyaluronic acid-rich burger separator discs prepared from slaughterhouse waste.

In this study, edible films from chicken feet extract (CF), ovine muscle fascia extract (MF), and bovine bone gelatin powder (Gel) were prepared and their characteristics were analyzed. We also used the films as separators of burger cuts and evaluated the organoleptic characteristics of cooked burgers. Hyaluronic acid quantities of CF and MF were measured using colorimetric and spectrophotometry. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) films. The CF film was more resistant to water vapor permeability (2.75 × 10-9 g/m.s.pa) than the MF (1.57 × 10-8 g/m.s.pa) and Gel (1.5 × 10-7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of cooked burgers in taste and texture.