Obed Adjei, P. Sasu, Jessica Kukua Baidoo, B. Adjei-Mensah, Gifty Amoakoah Bredu, Theophilus Owusu Ansah, V. ATTOH-KOTOKU, Francis Appiah, Armstrong Donkoh
{"title":"面包果(阿尔托卡普斯)果肉粉作为非常规填料在碎猪肉中的应用:对肉饼理化、感官属性和成本的影响","authors":"Obed Adjei, P. Sasu, Jessica Kukua Baidoo, B. Adjei-Mensah, Gifty Amoakoah Bredu, Theophilus Owusu Ansah, V. ATTOH-KOTOKU, Francis Appiah, Armstrong Donkoh","doi":"10.24018/ejfood.2024.6.2.778","DOIUrl":null,"url":null,"abstract":"\n\n\n\nThis study explored the use of breadfruit (Artocarpus altilis) pulp flour (BFPF) as a filler in meatloaves, partially substituting comminuted pork. Four experimental treatments were formulated: T1 (control) with 0% BFPF, T2 with 5% BFPF, T3 with 10% BFPF, and T4 with 15% BFPF, baking them at 175 °C for 55 minutes. Data on chemical composition, cooking yield, pH, and sensory evaluation were collected. Increasing BFPF levels reduced protein and fat but increased moisture and ash in the meatloaves. Cooking yield significantly improved (p < 0.001), ranging from 751.7 g/kg DM (T1) to 835.3 g/kg DM (T5). The pH remained stable (p = 0.350), and taste preferences showed no significant differences (p = 0.283). The cost of meatloaf decreased linearly with higher BFPF inclusion. Replacing comminuted pork with up to 15% BFPF in meatloaf can improve cooking yield and reduce fat and cost without compromising on pH and sensory attributes.\n\n\n\n","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Breadfruit (Artocarpus altilis) Pulp Flour as a Non-Conventional Filler in Comminuted Pork: Effect on Physicochemical, Sensory Attributes and Cost of Meatloaves\",\"authors\":\"Obed Adjei, P. Sasu, Jessica Kukua Baidoo, B. Adjei-Mensah, Gifty Amoakoah Bredu, Theophilus Owusu Ansah, V. ATTOH-KOTOKU, Francis Appiah, Armstrong Donkoh\",\"doi\":\"10.24018/ejfood.2024.6.2.778\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n\\n\\n\\nThis study explored the use of breadfruit (Artocarpus altilis) pulp flour (BFPF) as a filler in meatloaves, partially substituting comminuted pork. Four experimental treatments were formulated: T1 (control) with 0% BFPF, T2 with 5% BFPF, T3 with 10% BFPF, and T4 with 15% BFPF, baking them at 175 °C for 55 minutes. Data on chemical composition, cooking yield, pH, and sensory evaluation were collected. Increasing BFPF levels reduced protein and fat but increased moisture and ash in the meatloaves. Cooking yield significantly improved (p < 0.001), ranging from 751.7 g/kg DM (T1) to 835.3 g/kg DM (T5). The pH remained stable (p = 0.350), and taste preferences showed no significant differences (p = 0.283). The cost of meatloaf decreased linearly with higher BFPF inclusion. Replacing comminuted pork with up to 15% BFPF in meatloaf can improve cooking yield and reduce fat and cost without compromising on pH and sensory attributes.\\n\\n\\n\\n\",\"PeriodicalId\":11865,\"journal\":{\"name\":\"European Journal of Agriculture and Food Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Journal of Agriculture and Food Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24018/ejfood.2024.6.2.778\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Agriculture and Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24018/ejfood.2024.6.2.778","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Breadfruit (Artocarpus altilis) Pulp Flour as a Non-Conventional Filler in Comminuted Pork: Effect on Physicochemical, Sensory Attributes and Cost of Meatloaves
This study explored the use of breadfruit (Artocarpus altilis) pulp flour (BFPF) as a filler in meatloaves, partially substituting comminuted pork. Four experimental treatments were formulated: T1 (control) with 0% BFPF, T2 with 5% BFPF, T3 with 10% BFPF, and T4 with 15% BFPF, baking them at 175 °C for 55 minutes. Data on chemical composition, cooking yield, pH, and sensory evaluation were collected. Increasing BFPF levels reduced protein and fat but increased moisture and ash in the meatloaves. Cooking yield significantly improved (p < 0.001), ranging from 751.7 g/kg DM (T1) to 835.3 g/kg DM (T5). The pH remained stable (p = 0.350), and taste preferences showed no significant differences (p = 0.283). The cost of meatloaf decreased linearly with higher BFPF inclusion. Replacing comminuted pork with up to 15% BFPF in meatloaf can improve cooking yield and reduce fat and cost without compromising on pH and sensory attributes.