Payap Masniyom

Characteristics and properties of goat meat gels as affected by setting temperatures

Effects of different setting temperatures (40-70 °C) on properties of goat meat gels after heating at 90 °C were investigated. Setting at 60 °C with subsequent heating at 90 °C yielded the gel with the highest breaking force along with coincidentally lowest expressible moisture content (p < 0.05). The highest TCA-soluble peptide content was found in gel set at 70 °C (p < 0.05). Slight decrease in myosin heavy chain band intensity was noticeable when setting temperature increased. As setting temperatures increased, a∗ and b∗-values of gels generally increased, while L∗-values decreased (p < 0.05). Gel set at 60 °C had highest hardness, gumminess and chewiness (p < 0.05). Gel set at 60 °C had the most compact network with immense connectivity of protein strands. Gels set at 40-60 °C had higher texture and overall likeness scores, compared to the control (p < 0.05). Prior setting at 60 °C was recommended for making the good quality goat meat gel.

Preparation of vinegar from coconut water using baker’s yeast and acetobacter aceti TISTR 102 starter powder

In order to produce vinegar, coconut water was fermented through two stages: alcoholic fermentation with baker’s yeast and followed by acetous fermentation with A. aceti TISTR 102 starter powder. The baker’s yeast and the sugar concentration significantly effected on the alcoholic fermentation ( p ≤0.05). Baker’s yeast at 0.4% (w/v) was added to 1,500 mL of coconut water at 12% (w/v) sugar content that adequately produced approximately 6% (v/v) ethanol concentration within 1 day . The ethanol was used as the substrate for acetification with A. aceti TISTR 102 starter powder. The addition of A. aceti TISTR 102 starter powder at 0.5% (w/v) completely produced 6.27±0.02% acetic acid within 18 days, thus attaining 89% fermentation efficiency . In the sensory evaluation test, the coconut water vinegar was rated with acceptable scores for all of the sensorial attributes (appearance, odor, sourness and overall acceptance). Vinegar from coconut water is one considered and application in household scale.