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chicken</title> <meta name="description" content="Search results for: crispy fried chicken"> <meta name="keywords" content="crispy fried chicken"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="crispy fried chicken"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 255</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: crispy fried chicken</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">255</span> Prevalence of Multidrug-resistant Escherichia coli Isolated from Ready to Eat: Crispy Fried Chicken in Jember, Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Enny%20Suswati">Enny Suswati</a>, <a href="https://publications.waset.org/abstracts/search?q=Supangat%20Supangat"> Supangat Supangat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background. Ready-to-eat food products are becoming increasingly popular because consumers are increasingly busy, competitive, and changing lifestyles. Examples of ready-to-eat foods include crispy fried chicken. Escherichia coli is one of the most important causes of food-borne diseases and the most frequent antibiotic-resistant pathogen globally. This study assessed the prevalence and antibiotic resistance profile of E. coli from ready-to-eat crispy fried chicken in Jember city, Indonesia. Methodology. This cross-sectional study was conducted from November 2020 to April 2021 by collecting 81crispy fried chicken samples from 27 food stalls in campus area using a simple random sampling method. Isolation and determination of E. coli use were performed by conventional culture method. An antibiotic susceptibility test was conducted using Kirby Bauer disk diffusion method on the Mueller–Hinton agar. Result. Out of 81crispy fried chicken samples, 77 (95.06%) were positive for E. coli. High E. coli drug resistance was observed on ampicillin, amoxicillin (100%) followed by cefixime (98.72%), erythromycin (97.59%), sulfamethoxazole (93.59%), azithromicin (83.33%), cefotaxime (78.28%), choramphenicol (75.64%), and cefixime (74.36%). On the other hand, there was the highest susceptibility for ciprofloxacin (64.10%). The multiple antibiotic resistance indexes of E. coli isolates varied from 0.4 to 1. The predominant antimicrobial resistance profiles of E. coli were CfmCroAmlAmpAzmCtxSxtCE (n=17), CfmCroAmlCipAmpAzmCtxSxtCE (n=16), and CfmAmlAmpAzmCtxSxtCE (n=5), respectively. Multidrug resistance was also found in the isolates' 76/77 (98.70%). Conclusion. The resistance pattern CfmCroAmlAmpAzmCtxSxtCE was the most common among the E. coli isolates, with 17 showing it. The multiple antibiotic index (MAR index) ranged from 0.4 to 1. Hygienic measures should be rigorously implemented and monitoring resistance of E. coli is required to reduce the risks related to the emergence of multi-resistant bacteria <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antibacterial%20drug" title="antibacterial drug">antibacterial drug</a>, <a href="https://publications.waset.org/abstracts/search?q=ready%20to%20eat" title=" ready to eat"> ready to eat</a>, <a href="https://publications.waset.org/abstracts/search?q=crispy%20fried%20chicken" title=" crispy fried chicken"> crispy fried chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=escherichia%20coli" title=" escherichia coli"> escherichia coli</a> </p> <a href="https://publications.waset.org/abstracts/163867/prevalence-of-multidrug-resistant-escherichia-coli-isolated-from-ready-to-eat-crispy-fried-chicken-in-jember-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163867.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">110</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">254</span> Effect of Different Oils on Quality of Deep-fried Dough Stick</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nuntaporn%20Aukkanit">Nuntaporn Aukkanit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=deep-fried%20dough%20stick" title="deep-fried dough stick">deep-fried dough stick</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20oil" title=" palm oil"> palm oil</a>, <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title=" sunflower oil"> sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran%20oil" title=" rice bran oil"> rice bran oil</a> </p> <a href="https://publications.waset.org/abstracts/52732/effect-of-different-oils-on-quality-of-deep-fried-dough-stick" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52732.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">281</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">253</span> Recovery of Fried Soybean Oil Using Bentonite as an Adsorbent: Optimization, Isotherm and Kinetics Studies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Prakash%20Kumar%20Nayak">Prakash Kumar Nayak</a>, <a href="https://publications.waset.org/abstracts/search?q=Avinash%20Kumar"> Avinash Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=Uma%20Dash"> Uma Dash</a>, <a href="https://publications.waset.org/abstracts/search?q=Kalpana%20Rayaguru"> Kalpana Rayaguru</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soybean oil is one of the most widely consumed cooking oils, worldwide. Deep-fat frying of foods at higher temperatures adds unique flavour, golden brown colour and crispy texture to foods. But it brings in various changes like hydrolysis, oxidation, hydrogenation and thermal alteration to oil. The presence of Peroxide value (PV) is one of the most important factors affecting the quality of the deep-fat fried oil. Using bentonite as an adsorbent, the PV can be reduced, thereby improving the quality of the soybean oil. In this study, operating parameters like heating time of oil (10, 15, 20, 25 & 30 h), contact time ( 5, 10, 15, 20, 25 h) and concentration of adsorbent (0.25, 0.5, 0.75, 1.0 and 1.25 g/ 100 ml of oil) have been optimized by response surface methodology (RSM) considering percentage reduction of PV as a response. Adsorption data were analysed by fitting with Langmuir and Freundlich isotherm model. The results show that the Langmuir model shows the best fit compared to the Freundlich model. The adsorption process was also found to follow a pseudo-second-order kinetic model. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bentonite" title="bentonite">bentonite</a>, <a href="https://publications.waset.org/abstracts/search?q=Langmuir%20isotherm" title=" Langmuir isotherm"> Langmuir isotherm</a>, <a href="https://publications.waset.org/abstracts/search?q=peroxide%20value" title=" peroxide value"> peroxide value</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a>, <a href="https://publications.waset.org/abstracts/search?q=soybean%20oil" title=" soybean oil"> soybean oil</a> </p> <a href="https://publications.waset.org/abstracts/44879/recovery-of-fried-soybean-oil-using-bentonite-as-an-adsorbent-optimization-isotherm-and-kinetics-studies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44879.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">375</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">252</span> Effects of Tomato-Crispy Salad Intercropping on Diameter of Tomato Fruits under Greenhouse Conditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Halil%20Demir">Halil Demir</a>, <a href="https://publications.waset.org/abstracts/search?q=Ersin%20Polat"> Ersin Polat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study, in which crispy salad plants was cultivated between the two rows of tomato, was conducted in Spring 2007 in a research glasshouse at Akdeniz University. Crispy salad (Lactuca sativa var. crispa cv. Bohemia) plants were intercropped with tomato (Solanum lycopersicon cv. Selin F1) plants as the main crop. Tomato seedlings were planted according to double line plantation system with 100 cm large spacing, 50 cm narrow spacing and 50 cm within row plant spacing. In both control and intercropping applications, each plot was 9.75 m2 according to plantation distances and there were 26 plants per each plot for tomato. Crispy salad seedlings were planted with 30 cm spacing as one row in the middle of tomato plants and with 30x30 spacing as two rows between plants rows. Moreover, salad seedlings were transplanted between tomato plants above the tomato rows that were planted in two rows with intervals of 50 cm and also with 25x25 cm spacing as the third row in the middle of tomato rows. While tomato plants were growing during the research, fruit width and height were measured periodically with 15 days in the tomato fruits of the third cluster from the formation of fruit to fruit ripening. According to results, while there were no differences between cropping systems in terms of fruit width, the highest fruit height was found in Control trial in the first measurement. In the second measurement while the highest fruit width was determined with 64.39 mm in Control, there were no differences between cropping systems. In the third measurement, the highest fruit width and height were obtained from Control with 68.47 mm and 55.52 mm, respectively. As a conclusion the trial, which crispy salad seedlings were planted with 30x30 cm spacing as two rows between tomato plants rows, was determined as a best intercropping application. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crispy%20salad" title="crispy salad">crispy salad</a>, <a href="https://publications.waset.org/abstracts/search?q=glasshouse" title=" glasshouse"> glasshouse</a>, <a href="https://publications.waset.org/abstracts/search?q=intercropping" title=" intercropping"> intercropping</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato" title=" tomato"> tomato</a> </p> <a href="https://publications.waset.org/abstracts/28931/effects-of-tomato-crispy-salad-intercropping-on-diameter-of-tomato-fruits-under-greenhouse-conditions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28931.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">321</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">251</span> Decreasing of Oil Absorption in Vacuum Fried Mango Chips by Using Hydrocolloids</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nuntaporn%20Aukkanit">Nuntaporn Aukkanit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective of this study was to investigate hydrocolloids (pectin, carboxyl methylcellulose, and alginate) for their influences on the oil absorption in vacuum fried mango chips. Usage of hydrocolloids significantly (p≤0.05) affected fried mango oil uptake. Control samples (without hydrocolloids) had high fat content at 24.57g/100g whereas other samples, treated with 0.5g pectin/100ml water exhibited the highest decrease of oil absorption. Fat content of chips, treated with 0.5 g pectin /100ml was 14.01g/100g. With this concentration of pectin at 0.5 g /100ml, fat content could be reduced by 43%. Moreover, chips treated with 0.5 g pectin/100ml water had the highest sensory scores (color, appearance, crispiness and overall acceptability). These results showed that pectin was the most effective hydrocolloid for low fat vacuum fried mango chips production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alginate" title="alginate">alginate</a>, <a href="https://publications.waset.org/abstracts/search?q=carboxyl%20methylcellulose" title=" carboxyl methylcellulose"> carboxyl methylcellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrocolloids" title=" hydrocolloids"> hydrocolloids</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20absorption" title=" oil absorption"> oil absorption</a>, <a href="https://publications.waset.org/abstracts/search?q=pectin" title=" pectin"> pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum%20fried%20mango%20chips" title=" vacuum fried mango chips"> vacuum fried mango chips</a> </p> <a href="https://publications.waset.org/abstracts/10218/decreasing-of-oil-absorption-in-vacuum-fried-mango-chips-by-using-hydrocolloids" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10218.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">237</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">250</span> Effect of Hydrocolloid Coatings and Bene Kernel Oil Acrylamide Formation during Potato Deep Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Razieh%20Niazmand">Razieh Niazmand</a>, <a href="https://publications.waset.org/abstracts/search?q=Dina%20Sadat%20Mousavian"> Dina Sadat Mousavian</a>, <a href="https://publications.waset.org/abstracts/search?q=Parvin%20Sharayei"> Parvin Sharayei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the effect of carboxymethyl cellulose (CMC), tragacanth, and saalab hydrocolloids in two concentrations (0.3%, 0.7%) and different frying media, refined canola oil (RCO), RCO + 1% bene kernel oil (BKO), and RCO + 1 mg/l unsaponifiable matter (USM) of BKO on acrylamide formation in fried potato slices. The hydrocolloid coatings significantly reduced acrylamide formation in potatoes fried in all oils. Increasing the hydrocolloid concentration from 0.3% to 0.7% produced no effective inhibition of acrylamide. The 0.7 % CMC solution was identified as the most promising inhibitor of acrylamide formation in RCO oil, with a 62.9% reduction in acrylamide content. The addition of BKO or USM to RCO led to a noticeable reduction in the acrylamide level in fried potato slices. The findings suggest that a 0.7% CMC solution and RCO+USM are promising inhibitors of acrylamide formation in fried potato products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CMC" title="CMC">CMC</a>, <a href="https://publications.waset.org/abstracts/search?q=frying" title=" frying"> frying</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=saalab" title=" saalab"> saalab</a>, <a href="https://publications.waset.org/abstracts/search?q=tracaganth" title=" tracaganth"> tracaganth</a> </p> <a href="https://publications.waset.org/abstracts/6177/effect-of-hydrocolloid-coatings-and-bene-kernel-oil-acrylamide-formation-during-potato-deep-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6177.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">288</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">249</span> Isolation and Characterization of Collagen from Chicken Feet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Hashim">P. Hashim</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Mohd%20Ridzwan"> M. S. Mohd Ridzwan</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Bakar"> J. Bakar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Collagen was isolated from chicken feet by using papain and pepsin enzymes in acetic acid solution at 4°C for 24h with a yield of 18.16% and 22.94% by dry weight, respectively. Chemical composition and characteristics of chicken feet collagen such as amino acid composition, SDS-PAGE patterns, FTIR spectra and thermal properties were evaluated. The chicken feet collagen is rich in the amino acids glycine, glutamic acid, proline and hydroxyproline. Electrophoresis pattern demonstrated two distinct α-chains (α1 and α2) and β chain, indicating that type I collagen is a major component of chicken feet collagen. The thermal stability of collagen isolated by papain and pepsin revealed stable denaturation temperatures of 48.40 and 53.35°C, respectively. The FTIR spectra of both collagens were similar with amide regions in A, B, I, II, and III. The study demonstrated that chicken feet collagen using papain isolation method is possible as commercial alternative ingredient. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20feet" title="chicken feet">chicken feet</a>, <a href="https://publications.waset.org/abstracts/search?q=collagen" title=" collagen"> collagen</a>, <a href="https://publications.waset.org/abstracts/search?q=papain" title=" papain"> papain</a>, <a href="https://publications.waset.org/abstracts/search?q=pepsin" title=" pepsin"> pepsin</a> </p> <a href="https://publications.waset.org/abstracts/3623/isolation-and-characterization-of-collagen-from-chicken-feet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3623.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">429</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">248</span> Nutritional Quality of Partially Processed Chicken Meat Products from Egyptian and Saudi Arabia Markets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Meawad%20Ahmad">Ali Meawad Ahmad</a>, <a href="https://publications.waset.org/abstracts/search?q=Hosny%20A.%20Abdelrahman"> Hosny A. Abdelrahman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chicken meat is a good source of protein of high biological value which contains most of essential amino-acids with high proportion of unsaturated fatty acids and low cholesterol level. Besides, it contain many vitamins as well as minerals which are important for the human body. Therefore, a total of 150 frozen chicken meat product samples, 800g each within their shelf-life, were randomly collected from commercial markets from Egypt (75 samples) and Saudi Arabian (75 samples) for chemical evaluation. The mean values of fat% in the examined samples of Egyptian and Saudi markets were 16.0% and 4.6% for chicken burger; 15.0% and 11% for nuggets and 11% and 11% for strips respectively. The mean values of moisture % in the examined samples of Egyptian and Saudi markets were 67.0% and 81% for chicken burger; 66.0% and 78% for nuggets and 71.0% and 72% for strips respectively. The mean values of protein % in the examined samples of Egyptian and Saudi markets were 15% and 17% for chicken burger; 16% and 16% for nuggets and 16% and 17% for strips respectively. The obtained results were compared with the Egyptian slandered and suggestions for improving the chemical quality of chicken products were given. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20meat" title="chicken meat">chicken meat</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=Egypt" title=" Egypt"> Egypt</a>, <a href="https://publications.waset.org/abstracts/search?q=markets" title=" markets"> markets</a> </p> <a href="https://publications.waset.org/abstracts/40108/nutritional-quality-of-partially-processed-chicken-meat-products-from-egyptian-and-saudi-arabia-markets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40108.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">568</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">247</span> Factors Affecting Consumers’ Willingness to Pay for Chicken Meat from Biosecure Farms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Sri%20Lestari">Veronica Sri Lestari</a>, <a href="https://publications.waset.org/abstracts/search?q=Asmuddin%20Natsir"> Asmuddin Natsir</a>, <a href="https://publications.waset.org/abstracts/search?q=Hasmida%20Karim"> Hasmida Karim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ian%20Patrick"> Ian Patrick</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research aimed at investigating the factors affecting consumers’ willingness to pay for chicken meat from biosecure farms. The research was conducted in Makassar City, South Sulawesi Province, Indonesia. Samples were taken using random sampling technique in two supermarkets namely Lotte Mart and Gelael. Total samples were 50 respondents which comprised the chicken meat consumers. To find out the consumers’ willingness to pay for chicken meat from the biosecure farms, the contingent valuation method was utilized. Data were collected through interviews and questionnaires. Probit Logistic was estimated to examine the factors affecting the consumers’ willingness to pay for at the premium price for chicken meat from the biosecure farms. The research indicates that the education and income affect significantly the consumers’ willingness to pay for chicken meat from the biosecure farms (P < 0.05). The results of the study will be beneficial for the policy makers, producers, consumers and those conducting research. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biosecure" title="biosecure">biosecure</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=farms" title=" farms"> farms</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer" title=" consumer"> consumer</a>, <a href="https://publications.waset.org/abstracts/search?q=willingness-to-pay" title=" willingness-to-pay"> willingness-to-pay</a> </p> <a href="https://publications.waset.org/abstracts/48035/factors-affecting-consumers-willingness-to-pay-for-chicken-meat-from-biosecure-farms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48035.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">274</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">246</span> Changes in Some Biochemical Parameters and Body Weight of Chicken Exposed to Cadmium</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khaled%20Saeed%20Ali">Khaled Saeed Ali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted with 3 week old domestic chicken to determine the effect of supplementation of cadmium to dietary. 10 mg/kg Cadmium chloride added to maize- sesame cake meal diet for 4 weeks. The additional cadmium to the diet induced a decreasing body weight and changes in biochemical parameters of chicken. Chicken were divided into two groups. The first group was given a diet containing the concentration of 10 mg cadmium /kg daily for a period of 30 days and the second group was given diet without cadmium and used as a control group. The result revealed decrease in the body weight of treated chicken by 12.7 % compared to control group, whose body weight increased. The plasma glucose concentration, creatinine, aspartate aminotranseferase (AST), and alanine aminotransferase (ALT) were increased significantly (P<0.05) in Cd treated chicken in comparison to the control group. Cadmium accumulation was observed in the intestine, kidney, liver and bone. The accumulation of cadmium was markedly higher (3-4 times) in cadmium-treated animals compared to the control. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cadmium" title="cadmium">cadmium</a>, <a href="https://publications.waset.org/abstracts/search?q=biochemical%20parameters" title=" biochemical parameters"> biochemical parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20weight" title=" body weight"> body weight</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a> </p> <a href="https://publications.waset.org/abstracts/16827/changes-in-some-biochemical-parameters-and-body-weight-of-chicken-exposed-to-cadmium" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16827.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">472</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">245</span> The Expression of Toll-Like Receptors Gene in Peripheral Blood Mononuclear Cells of Betong (KU Line) Chicken</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chaiwat%20Boonkaewwan">Chaiwat Boonkaewwan</a>, <a href="https://publications.waset.org/abstracts/search?q=Anutian%20Suklek"> Anutian Suklek</a>, <a href="https://publications.waset.org/abstracts/search?q=Jatuporn%20Rattanasrisomporn"> Jatuporn Rattanasrisomporn</a>, <a href="https://publications.waset.org/abstracts/search?q=Autchara%20Kayan"> Autchara Kayan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Toll-like receptors (TLR) are conserved microbial sensing receptors located on cell surface that are able to detect different pathogens. The aim of the present study is to examine the expression of TLR gene in peripheral blood mononuclear cell of Betong (KU line) chicken. Blood samples were collected from healthy 12 Betong (KU line) chicken. PBMCs were isolated and maintained in RPMI1640 with 10% FBS, penicillin and streptomycin. Cell viability was determined by trypan blue dye exclusion test. The expression of TLRs gene was investigated by polymerase chain reaction (PCR) technique. Results showed that PBMCs viability from Betong (KU line) chicken was 95.38 ± 1.06%. From the study of TLRs gene expression, results indicated that there are expressions of TLR1.1 TLR1.2 TLR2.1 TLR2.2 TLR3 TLR4 TLR5 TLR 7 TLR15 and TLR21 in PBMCs of Betong (KU line) chicken. In conclusion, PBMCs isolated from blood of Betong (KU line) chicken had a high cell viability ( > 95%). The expression of TLRs in chicken was all found in PBMCs, which indicated that PBMC isolated from the blood of Betong (KU line) chicken can be used as an in vitro immune responses study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=toll-like%20receptor" title="toll-like receptor">toll-like receptor</a>, <a href="https://publications.waset.org/abstracts/search?q=Betong%20%28KU%20line%29%20chicken" title=" Betong (KU line) chicken"> Betong (KU line) chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=peripheral%20blood%20mononuclear%20cells" title=" peripheral blood mononuclear cells"> peripheral blood mononuclear cells</a> </p> <a href="https://publications.waset.org/abstracts/111706/the-expression-of-toll-like-receptors-gene-in-peripheral-blood-mononuclear-cells-of-betong-ku-line-chicken" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/111706.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">224</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">244</span> Control of Oil Content of Fried Zucchini Slices by Partial Predrying and Process Optimization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Main concern about deep-fat-fried food materials is their high final oil contents absorbed during frying process and/or after cooling period, since diet including high content of oil is accepted unhealthy by consumers. Different methods have been evaluated to decrease oil content of fried food stuffs. One promising method is partially drying of food material before frying. In the present study it was aimed to control and decrease the final oil content of zucchini slices by means of partial drying and to optimize process conditions. Conventional oven drying was used to decrease moisture content of zucchini slices at a certain extent. Process performance in terms of oil uptake was evaluated by comparing oil content of predried and then fried zucchini slices with those determined for directly fried ones. For predrying and frying processes, oven temperature and weight loss and frying oil temperature and time pairs were controlled variables, respectively. Zucchini slices were also directly fried for sensory evaluations revealing preferred properties of final product in terms of surface color, moisture content, texture and taste. These properties of directly fried zucchini slices taking the highest score at the end of sensory evaluation were determined and used as targets in optimization procedure. Response surface methodology was used for process optimization. The properties, determined after sensory evaluation, were selected as targets; meanwhile oil content was aimed to be minimized. Results indicated that final oil content of zucchini slices could be reduced from 58% to 46% by controlling conditions of predrying and frying processes. As a result, it was suggested that predrying could be one choose to reduce oil content of fried zucchini slices for health diet. This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=health%20process" title="health process">health process</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20uptake" title=" oil uptake"> oil uptake</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional%20oven" title=" conventional oven"> conventional oven</a> </p> <a href="https://publications.waset.org/abstracts/27962/control-of-oil-content-of-fried-zucchini-slices-by-partial-predrying-and-process-optimization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27962.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">366</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">243</span> Pomegranate Peel Based Edible Coating Treatment for Safety and Quality of Chicken Nuggets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sajid%20Arshad">Muhammad Sajid Arshad</a>, <a href="https://publications.waset.org/abstracts/search?q=Sadaf%20Bashir"> Sadaf Bashir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effects of pomegranate peel based edible coating were determined on safety and quality of chicken nuggets. Four treatment groups were prepared as control (without coating), coating with sodium alginate (SA) (1.5%), pomegranate peel powder (PPP) (1.5%), and combination of SA and PPP. There was a significant variation observed with respect to coating treatments and storage intervals. The chicken nuggets were subjected to refrigerated storage (40C) and were analyzed at regular intervals of 0, 7, 14 1 and 21 days. The microbiological quality was determined by total aerobic and coliform counts. Total aerobic (5.09±0.05 log CFU/g) and coliforms (3.91±0.06 log CFU/g) counts were higher in uncoated chicken nuggets whereas lower was observed in coated chicken nuggets having combination of SA and PPP. Likewise, antioxidants potential of chicken nuggets was observed by assessing total phenolic contents (TPC) and DPPH activity. Higher TPC (135.66 GAE/100g) and DPPH (64.65%) were found in combination with SA and PPP, whereas minimum TPC (91.38) and DPPH (41.48) was observed in uncoated chicken nuggets. Regarding the stability analysis of chicken nuggets, thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were determined. Higher TBARS (1.62±0.03 MDA/Kg) and POV (0.92±0.03 meq peroxide/kg) were found in uncoated chicken nuggets. Hunter color values were also observed in both uncoated and coated chicken nuggets. Sensorial attributes were also observed by the trained panelists. The higher sensory score for appearance, color, taste, texture and overall acceptability were observed in control (uncoated) while in coated treatments, it was found within acceptable limits. In nutshell, the combination of SA and PPP enhanced the overall quality, antioxidant potential, and stability of chicken nuggets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20nuggets" title="chicken nuggets">chicken nuggets</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20coatings" title=" edible coatings"> edible coatings</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate%20peel%20powder" title=" pomegranate peel powder"> pomegranate peel powder</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20alginate" title=" sodium alginate"> sodium alginate</a> </p> <a href="https://publications.waset.org/abstracts/113564/pomegranate-peel-based-edible-coating-treatment-for-safety-and-quality-of-chicken-nuggets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113564.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">242</span> Biodiesel Synthesis Using Animal Excreta-Based Biochar and Waste Cooking Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sang-Ryong%20Lee">Sang-Ryong Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Min-Woon%20%20Jung"> Min-Woon Jung</a>, <a href="https://publications.waset.org/abstracts/search?q=Deugwoo%20Han"> Deugwoo Han</a>, <a href="https://publications.waset.org/abstracts/search?q=Kiyong%20Kim"> Kiyong Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study laid an emphasis on the possible employment of biochar generated from pyrolysis of animal excreta to establish a green platform for producing biodiesel. To this end, the pseudo-catalytic transesterification reaction using chicken manure biochar and waste cooking oil was investigated. Compared with a commercial porous material (SiO2), chicken manure biochar generated from 350 C showed better performance, resulting in 95.6% of the FAME yield at 350C. The Ca species in chicken manure biochar imparted strong catalytic capability by providing the basicity for transesterification. The identified catalytic effect also led to the thermal cracking of unsaturated FAMEs, which decreased the overall FAME yield. For example, 40–60% of converted FAMEs were thermally degraded. To avoid undesirable thermal cracking arising from the high content of the Ca species in chicken manure biochar, the fabrication of chicken manure biochar at temperatures ≥350C was highly recommended. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Trasesterification" title="Trasesterification">Trasesterification</a>, <a href="https://publications.waset.org/abstracts/search?q=Animal%20excreta" title=" Animal excreta"> Animal excreta</a>, <a href="https://publications.waset.org/abstracts/search?q=FAME" title=" FAME"> FAME</a>, <a href="https://publications.waset.org/abstracts/search?q=Biochar" title=" Biochar"> Biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=Chicken%20manure" title=" Chicken manure"> Chicken manure</a> </p> <a href="https://publications.waset.org/abstracts/85982/biodiesel-synthesis-using-animal-excreta-based-biochar-and-waste-cooking-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85982.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">199</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">241</span> Effect of Thermal Pretreatment on Functional Properties of Chicken Protein Hydrolysate</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nutnicha%20Wongpadungkiat">Nutnicha Wongpadungkiat</a>, <a href="https://publications.waset.org/abstracts/search?q=Suwit%20Siriwatanayotin"> Suwit Siriwatanayotin</a>, <a href="https://publications.waset.org/abstracts/search?q=Aluck%20Thipayarat"> Aluck Thipayarat</a>, <a href="https://publications.waset.org/abstracts/search?q=Punchira%20Vongsawasdi"> Punchira Vongsawasdi</a>, <a href="https://publications.waset.org/abstracts/search?q=Chotika%20Viriyarattanasak"> Chotika Viriyarattanasak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chicken products are major export product of Thailand. With a dramatically increasing consumption of chicken product in the world, there are abundant wastes from chicken meat processing industry. Recently, much research in the development of value-added products from chicken meat industry has focused on the production of protein hydrolysate, utilized as food ingredients for human diet and animal feed. The present study aimed to determine the effect of thermal pre-treatment on functional properties of chicken protein hydrolysate. Chicken breasts were heated at 40, 60, 80 and 100ºC prior to hydrolysis by Alcalase at 60ºC, pH 8 for 4 hr. The hydrolysate was freeze-dried, and subsequently used for assessment of its functional properties molecular weight by gel electrophoresis (SDS-PAGE). The obtained results show that increasing the pre-treatment temperature increased oil holding capacity and emulsion stability while decreasing antioxidant activity and water holding capacity. The SDS-PAGE analysis showed the evidence of protein aggregation in the hydrolysate treated at the higher pre-treatment temperature. These results suggest the connection between molecular weight of the hydrolysate and its functional properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20protein%20hydrolysate" title="chicken protein hydrolysate">chicken protein hydrolysate</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20hydrolysis" title=" enzymatic hydrolysis"> enzymatic hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20pretreatment" title=" thermal pretreatment"> thermal pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a> </p> <a href="https://publications.waset.org/abstracts/56093/effect-of-thermal-pretreatment-on-functional-properties-of-chicken-protein-hydrolysate" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56093.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">240</span> Assessment of the Production System and Management Practices in Selected Layer Chicken Farms in Batangas, Philippines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monette%20S.%20De%20Castro">Monette S. De Castro</a>, <a href="https://publications.waset.org/abstracts/search?q=Veneranda%20A.%20Magpantay"> Veneranda A. Magpantay</a>, <a href="https://publications.waset.org/abstracts/search?q=Christine%20B.%20Adiova"> Christine B. Adiova</a>, <a href="https://publications.waset.org/abstracts/search?q=Mark%20D.%20Arboleda"> Mark D. Arboleda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One-hundred-layer chicken farmers were randomly selected and interviewed using structured questionnaires to assess the production system and management practices in layer chicken farms. The respondents belonged to the commercial scale operation. Results showed that the predominant rearing and housing systems were intensive/complete confinement and open-sided, while slatted was the common type of flooring used during the brood-grow period. Dekalb and Lohmann were the common chicken layer strains reared by farmers. The majority of commercial chicken layer farms preferred ready-to-lay (RTL) pullets as their replacement stocks. Selling was the easiest way for farmers to dispose of and utilize poultry manure, while veterinary waste and mortality were disposed of in pits. Biosecurity practices employed by the farmers conformed with the ASEAN Biosecurity Management Manual for Commercial Poultry Farming. Flies and odor were the major problems in most layer farms that are associated with their farm wastes. Therefore, the application of new technologies and husbandry practices through training and actual demonstrations could be implemented to further improve the layer chicken raising in the province. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=layer%20chicken%20farms" title="layer chicken farms">layer chicken farms</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing" title=" marketing"> marketing</a>, <a href="https://publications.waset.org/abstracts/search?q=production%20system" title=" production system"> production system</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20management" title=" waste management"> waste management</a> </p> <a href="https://publications.waset.org/abstracts/182403/assessment-of-the-production-system-and-management-practices-in-selected-layer-chicken-farms-in-batangas-philippines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182403.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">74</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">239</span> Prevalence, Level and Health Risk Assessment of Mycotoxins in the Fried Poultry Eggs from Jordan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sharaf%20S.%20Omar">Sharaf S. Omar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the current study, level and prevalence of deoxynivalenol (DON), aflatoxin B1 AFB1), zearalenone (ZEN), and ochratoxin A (OTA) in fried poultry eggs in Jordan was investigated. Poultry egg samples (n = 250) were collected. The level of DON, AFB1, ZEN and OTA in the white and yolk of poultry eggs was measured using LC-MS-MS. The health risk assessment was calculated using Margin of Exposures (MOEs) for AFB1 and OTA and hazard index (HI) for ZEN and DON. The highest prevalence in yolk and white of eggs was related to ZEN (96.56%) and OTA (97.44%), respectively. Also, the highest level in white and yolk was related to DON (1.07µg/kg) and DON (1.65 µg/kg), respectively. Level of DON in the yolk of eggs was significantly higher than white of eggs (P-value < 0.05). Risk assessment indicated that exposed population are at high risk of AFB1 (MOEs < 10,000) in fried poultry eggs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mycotoxins%202" title="mycotoxins 2">mycotoxins 2</a>, <a href="https://publications.waset.org/abstracts/search?q=aflatoxin%20b1" title=" aflatoxin b1"> aflatoxin b1</a>, <a href="https://publications.waset.org/abstracts/search?q=risk%20assessment" title=" risk assessment"> risk assessment</a>, <a href="https://publications.waset.org/abstracts/search?q=poultry%20egg" title=" poultry egg"> poultry egg</a> </p> <a href="https://publications.waset.org/abstracts/163115/prevalence-level-and-health-risk-assessment-of-mycotoxins-in-the-fried-poultry-eggs-from-jordan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163115.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">120</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">238</span> Utilization of Chicken Skin Based Products as Fat Replacers for Improving the Nutritional Quality, Physico-Chemical Characteristics and Sensory Attributes of Beef Fresh Sausage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hussein%20M.%20H.%20Mohamed">Hussein M. H. Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamdy%20M.%20B.%20Zaki"> Hamdy M. B. Zaki</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh sausage is one of the cheapest and delicious meat products that are gaining popularity all over the world. It is considered as a practice of adding value to low-value meat cuts of high fat and connective tissue contents. One of the most important characteristics of fresh sausage is the distinctive marbling appearance between lean and fatty portions, which can be achieved by using animal fat. For achieving the marbling appearance of fresh sausage, a lager amount of fat needs to be used. The use of animal fat may represent a health concern due to its content of saturated fatty acids and trans-fats, which increase the risk of heart diseases. There is a need for reducing the fat content of fresh sausage to obtain a healthy product. However, fat is responsible for the texture, flavor, and juiciness of the product. Therefore, developing reduced-fat products is a challenging process. The main objectives of the current study were to incorporate chicken skin based products (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) during the formulation of fresh sausage as fat replacers and to study the effect of these products on the nutritional quality, physicochemical properties, and sensory attributes of the processed product. Three fresh sausage formulae were prepared using chicken skin based fat replacers (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) beside one formula prepared using mesenteric beef fat as a control. The proximate composition, fatty acid profiles, Physico-chemical characteristics, and sensory attributes of all formulas were assessed. The results revealed that the use of chicken skin based fat replacers resulted in significant (P < 0.05) reduction of fat contents from 17.67 % in beef mesenteric fat formulated sausage to 5.77, 8.05 and 8.46 in chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion formulated sausages, respectively. Significant reduction in the saturated fatty acid contents and a significant increase in mono-unsaturated, poly-unsaturated, and omega-3 fatty acids have been observed in all formulae processed with chicken skin based fat replacers. Moreover, significant improvements in the physico-chemical characteristics and non-significant changes in the sensory attributes have been obtained. From the obtained results, it can be concluded that the chicken skin based products can be used safely to improve the nutritional quality and physico chemical properties of beef fresh sausages without changing the sensory attributes of the product. This study may encourage meat processors to utilize chicken skin based fat replacers for the production of high quality and healthy beef fresh sausages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20skin%20emulsion" title="chicken skin emulsion">chicken skin emulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20sausage" title=" fresh sausage"> fresh sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin" title=" gelatinized chicken skin"> gelatinized chicken skin</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin%20emulsion" title=" gelatinized chicken skin emulsion"> gelatinized chicken skin emulsion</a> </p> <a href="https://publications.waset.org/abstracts/119610/utilization-of-chicken-skin-based-products-as-fat-replacers-for-improving-the-nutritional-quality-physico-chemical-characteristics-and-sensory-attributes-of-beef-fresh-sausage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/119610.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">130</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">237</span> Effect of Packaging Treatment and Storage Condition on Stability of Low Fat Chicken Burger</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Ahmed%20Kenawi%20Abdallah">Mohamed Ahmed Kenawi Abdallah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chemical composition, cooking loss, shrinkage value, texture coefficient indices, Feder value, microbial examination, and sensory evaluation were done in order to examine the effect of adding 15% germinated quinoa seeds flour as extender to chicken wings meat to produce low fat chicken burger, packaged in two different packing materials and stored frozen for nine months. The data indicated reduction in the moisture content, crude either extract, and increase in the ash content, pH value, and total acidity for the samples extended by quinoa flour compared with the control one. The data showed that the extended samples with quinoa flour had the lowest values of TBA, cooking loss, and shrinkage value compared with the control ones. The data also revealed that, the sample contained quinoa flour had total bacterial count and psychrophilic bacterial count lower than the control sample. In addition, it has higher evaluation values for overall acceptability than the control one. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20wings" title="chicken wings">chicken wings</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20fat%20chicken%20burger" title=" low fat chicken burger"> low fat chicken burger</a>, <a href="https://publications.waset.org/abstracts/search?q=quinoa%20flour" title=" quinoa flour"> quinoa flour</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum%20packaging." title=" vacuum packaging."> vacuum packaging.</a> </p> <a href="https://publications.waset.org/abstracts/154828/effect-of-packaging-treatment-and-storage-condition-on-stability-of-low-fat-chicken-burger" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154828.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">102</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">236</span> Development of an in vitro Fermentation Chicken Ileum Microbiota Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bello%20Gonzalez">Bello Gonzalez</a>, <a href="https://publications.waset.org/abstracts/search?q=Setten%20Van%20M."> Setten Van M.</a>, <a href="https://publications.waset.org/abstracts/search?q=Brouwer%20M."> Brouwer M.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The chicken small intestine represents a dynamic and complex organ in which the enzymatic digestion and absorption of nutrients take place. The development of an in vitro fermentation chicken small intestinal model could be used as an alternative to explore the interaction between the microbiota and nutrient metabolism and to enhance the efficacy of targeting interventions to improve animal health. In the present study we have developed an in vitro fermentation chicken ileum microbiota model for unrevealing the complex interaction of ileum microbial community under physiological conditions. A two-vessel continuous fermentation process simulating in real-time the physiological conditions of the ileum content (pH, temperature, microaerophilic/anoxic conditions, and peristaltic movements) has been standardized as a proof of concept. As inoculum, we use a pool of ileum microbial community obtained from chicken broilers at the age of day 14. The development and validation of the model provide insight into the initial characterization of the ileum microbial community and its dynamics over time-related to nutrient assimilation and fermentation. Samples can be collected at different time points and can be used to determine the microbial compositional structure, dynamics, and diversity over time. The results of studies using this in vitro model will serve as the foundation for the development of a whole small intestine in vitro fermentation chicken gastrointestinal model to complement our already established in vitro fermentation chicken caeca model. The insight gained from this model could provide us with some information about the nutritional strategies to restore and maintain chicken gut homeostasis. Moreover, the in vitro fermentation model will also allow us to study relationships between gut microbiota composition and its dynamics over time associated with nutrients, antimicrobial compounds, and disease modelling. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broilers" title="broilers">broilers</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vitro%20model" title=" in vitro model"> in vitro model</a>, <a href="https://publications.waset.org/abstracts/search?q=ileum%20microbiota" title=" ileum microbiota"> ileum microbiota</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/185845/development-of-an-in-vitro-fermentation-chicken-ileum-microbiota-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185845.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">235</span> Combined Effects of Thymol, Carvacrol and Packaging on the Shelf-Life of Marinated Chicken</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Layal%20Karam">Layal Karam</a>, <a href="https://publications.waset.org/abstracts/search?q=Rayan%20Roustom"> Rayan Roustom</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamad%20G.%20%20Abiad"> Mohamad G. Abiad</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahra%20El-Obeid"> Tahra El-Obeid</a>, <a href="https://publications.waset.org/abstracts/search?q=Ioannis%20N.%20%20Savvaidis"> Ioannis N. Savvaidis </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The demand for marinated chicken worldwide, is continuously growing. To date, limited data on addition of active components of Essential Oils (EOs) to marinades for chicken preservation are available. The antimicrobial effect of carvacrol and thymol, added at 0.4 and 0.8% v/w to marinated fresh chicken, stored in air and under vacuum packaging (VP), for 21 days at 4°C, was examined. The samples were monitored for microbiological (total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds) and sensory attributes (odor characteristics). Our data supports that among the tested microorganisms, Pseudomonas spp., LAB and B. thermosphacta were the most dominant microbiota in the marinated chicken samples. Additionally, the use of active EOs components, especially the higher concentration (0.8% v/w) in combination with VP, retarded the growth of spoilage microbiota and resulted in a significant reduction of about 2.9-3.1 log cfu/g and a microbiological shelf-life extension of marinated chicken by > 6 days, as judged by TVC data. Interestingly, the combination of active components of EOs at the lower concentration (0.4% v/w) and packaging (air or vacuum) resulted in a significant sensorial shelf-life extension of 15 and >21 days, as compared to the controls’ shelf-life of 9 days. The results of our study demonstrated the potential of the active components, carvacrol and thymol, as natural effective antimicrobial hurdles to control the growth of spoilage microorganisms in marinated chicken meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken" title="chicken">chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oils%20compounds" title=" essential oils compounds"> essential oils compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=marination" title=" marination"> marination</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20spoilage" title=" meat spoilage"> meat spoilage</a>, <a href="https://publications.waset.org/abstracts/search?q=preservation" title=" preservation"> preservation</a> </p> <a href="https://publications.waset.org/abstracts/97038/combined-effects-of-thymol-carvacrol-and-packaging-on-the-shelf-life-of-marinated-chicken" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97038.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">234</span> The Racism Found in Capitalism’s Poetry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rich%20Murphy">Rich Murphy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> ‘The Racism Found in Capitalism’s Poetry’ claims that since the death of philosophy and the end of art modern poetry has been upstaged by capitalist poetry using similar strategies and techniques; while both sublime moments use spectacle one is more effective. The essay also claims that capitalist poetry is open to racism and analyzes KFC advertising campaign to produce evidence of wide spread acceptance in an era of ‘micro-aggressions’ and confederate flag removals. The essay spends considerable time outlining the history of advertising and the weak literary counters to it that inevitably lent its assistance in education. The essay also suggests that the concept of ‘Enormous Irony’ may be the only way to counter. However, as long as capitalism is the method of the economy and governance, the essay suggests, there was little hope in spite of Obama’s election. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=modern%20poetry" title="modern poetry">modern poetry</a>, <a href="https://publications.waset.org/abstracts/search?q=advertising" title=" advertising"> advertising</a>, <a href="https://publications.waset.org/abstracts/search?q=Kentucky%20fried%20chicken" title=" Kentucky fried chicken"> Kentucky fried chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=capitalism" title=" capitalism"> capitalism</a>, <a href="https://publications.waset.org/abstracts/search?q=poetry" title=" poetry"> poetry</a> </p> <a href="https://publications.waset.org/abstracts/47920/the-racism-found-in-capitalisms-poetry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47920.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">254</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">233</span> Changes in Textural Properties of Zucchini Slices Under Effects of Partial Predrying and Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of any food material during processing is significant for further consumer’s evaluation and directly affects their decisions. Thus any food material should be considered in terms of textural properties after any process. In the present study zucchini slices were partially predried to control and reduce the product’s final oil content. A conventional oven was used for partially dehydration of zucchini slices. Following frying was carried in an industrial fryer having temperature controller. This study was based on the effect of this predrying process on textural properties of fried zucchini slices. Texture profile analysis was performed. Hardness, elasticity, chewiness, cohesiveness were studied texture parameters of fried zucchini slices. Temperature and weight loss were monitored parameters of predrying process, whereas, in frying, oil temperature and process time were controlled. Optimization of two successive processes was done by response surface methodology being one of the common used statistical process optimization tools. Models developed for each texture parameters displayed high success to predict their values as a function of studied processes’ conditions. Process optimization was performed according to target values for each property determined for directly fried zucchini slices taking the highest score from sensory evaluation. Results indicated that textural properties of predried and then fried zucchini slices could be controlled by well-established equations. This is thought to be significant for fried stuff related food industry, where controlling of sensorial properties are crucial to lead consumer’s perception and texture related ones are leaders. This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=optimization" title="optimization">optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=texture%20profile%20analysis" title=" texture profile analysis"> texture profile analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional%20oven" title=" conventional oven"> conventional oven</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling" title=" modelling"> modelling</a> </p> <a href="https://publications.waset.org/abstracts/27990/changes-in-textural-properties-of-zucchini-slices-under-effects-of-partial-predrying-and-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27990.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">232</span> Extended Shelf Life of Chicken Meat Using Carboxymethyl Cellulose Coated Polypropylene Films Containing Zataria multiflora Essential Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Z.%20Honarvar">Z. Honarvar</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Farhoodi"> M. Farhoodi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Khani"> M. R. Khani</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Shojaee-Aliabadi"> S. Shojaee-Aliabadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of the present study was to evaluate carboxymethyl cellulose (CMC) coated polypropylene (PP) films containing <em>Zataria multiflora</em> (ZEO) essential oils (4%) as an antimicrobial packaging for chicken breast stored at 4 °C. To increase PP film hydrophilicity, it was treated by atmospheric cold plasma prior to coating by CMC. Then, different films including PP, PP/CMC, PP/CMC containing 4% of ZEO were used for the chicken meat packaging in vapor phase. Total viable count and pseudomonads population and oxidative (TBA) changes of the chicken breast were analyzed during shelf life. Results showed that the shelf life of chicken meat kept in films containing ZEO improved from three to nine days compared to the control sample without any direct contact with the film. Study of oxygen barrier properties of bilayer film without essential oils (0.096 cm<sup>3 </sup>μm/m<sup>2</sup> d kPa) in comparison with PP film (416 cm<sup>3 </sup>μm/m<sup>2</sup> d kPa) shows that coating of PP with CMC significantly reduces oxygen permeation of the obtained packaging (P<0.05), which reduced aerobic bacteria growth. Chemical composition of ZEO was also evaluated by gas chromatography–mass spectrometry (GC–MS), and this shows that thymol was the main antimicrobial and antioxidant component of the essential oil. The results revealed that PP/CMC containing ZEO has good potential for application as active food packaging in indirect contact which would also improve sensory properties of product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title="shelf life">shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20breast" title=" chicken breast"> chicken breast</a>, <a href="https://publications.waset.org/abstracts/search?q=polypropylene" title=" polypropylene"> polypropylene</a>, <a href="https://publications.waset.org/abstracts/search?q=carboxymethyl%20cellulose" title=" carboxymethyl cellulose"> carboxymethyl cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=essential%20oil" title=" essential oil"> essential oil</a> </p> <a href="https://publications.waset.org/abstracts/73868/extended-shelf-life-of-chicken-meat-using-carboxymethyl-cellulose-coated-polypropylene-films-containing-zataria-multiflora-essential-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73868.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">236</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">231</span> Use of Silicate or Chicken Compost in Calacarious Soil on Productivity and Mineral Status of Wheat Plants under Different Levels of Phosphorus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanan">Hanan</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Siam"> S. Siam</a>, <a href="https://publications.waset.org/abstracts/search?q=Safaa%20A.%20Mahmoud"> Safaa A. Mahmoud</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Taalab"> A. S. Taalab</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A pot experiment was conducted in greenhouse of NRC, Dokki, Cairo, Egypt to study the response of wheat plants to different levels of superphosphate at (60kg P2O5 or 30 kg P2O5) with or without potassium silicate or chicken compost (2.5 ton/fed.) on growth yield and nutrients status especially, and phosphorus and silica availability. Data reveal that the addition either chicken or compost increased significantly affected on all the growth and yield parameters as well as nutrients status and protein of the different parts of wheat plants if compared with control (60kg P2O5 or 30 kg P2O5). Data also reveal that the highest mean values were obtained when potassium silicate with was added to 60 kg P2O5, while the lowest values of the previous parameters were obtained when 30 kg P2O5 alone was added to plants. Furthermore, data indicated that the highest mean values of all mentioned parameters were obtained when chicken compost was applied with any rate of P as compared with silica addition at the same rates of P. According to the results, the highest values of all mentioned parameters were obtained when addition of chicken compost and potassium silicate including the high rate of P at (60 kg P2O5) while the lowest values of the previous parameters were obtained when plants received of phosphorus (30 kg P2O5) alone. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wheat" title="wheat">wheat</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20compost" title=" chicken compost"> chicken compost</a>, <a href="https://publications.waset.org/abstracts/search?q=potassium" title=" potassium"> potassium</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphorus" title=" phosphorus"> phosphorus</a>, <a href="https://publications.waset.org/abstracts/search?q=silicate" title=" silicate"> silicate</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrients%20status" title=" nutrients status"> nutrients status</a> </p> <a href="https://publications.waset.org/abstracts/44593/use-of-silicate-or-chicken-compost-in-calacarious-soil-on-productivity-and-mineral-status-of-wheat-plants-under-different-levels-of-phosphorus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44593.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">230</span> Changes in Textural Properties of Zucchini Slices with Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of zucchini slices under effects of frying conditions were investigated. Frying time and temperature were interested process variables like slice thickness. Slice thickness was studied at three levels (2, 3, and 4 mm). Frying process was performed at two temperature levels (160 and 180 °C) and each for five different process time periods (1, 2, 3, 5, 8 and 10 min). As frying oil sunflower oil was used. Before frying zucchini slices were thermally processes in boiling water for 90 seconds to inactivate at least 80% of plant’s enzymes. After thermal process, zucchini slices were fried in an industrial fryer at specified temperature and time pairs. Fried slices were subjected to textural profile analysis (TPA) to determine textural properties. In this extent hardness, elasticity, cohesion, chewiness, firmness values of slices were figured out. Statistical analysis indicated significant variations in the studied textural properties with process conditions (p < 0.05). Hardness and firmness were determined for fresh and thermally processes zucchini slices to compare each others. Differences in hardness and firmness of fresh, thermally processed and fried slices were found to be significant (p < 0.05). This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title="sunflower oil">sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=firmness" title=" firmness"> firmness</a>, <a href="https://publications.waset.org/abstracts/search?q=slice%20thickness" title=" slice thickness"> slice thickness</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20temperature" title=" frying temperature"> frying temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20time" title=" frying time"> frying time</a> </p> <a href="https://publications.waset.org/abstracts/28060/changes-in-textural-properties-of-zucchini-slices-with-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28060.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">229</span> Use of Fish Gelatin Based-Films as Edible Pouch to Extend the Shelf-Life of Dried Chicken Powder and Chicken Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Soottawat%20Benjakul">Soottawat Benjakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Phakawat%20Tongnuanchan"> Phakawat Tongnuanchan</a>, <a href="https://publications.waset.org/abstracts/search?q=Thummanoon%20Prodpran"> Thummanoon Prodpran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Edible pouches made from fish gelatin film incorporated without and with palm oil (PO), basil essential oil (BEO) or oil mixture (M) were prepared and used to store chicken powder and chicken skin oil in comparison with nylon/low-density polyethylene (Nylon/LDPE) pouch during storage of 15 days. The moisture content of chicken powder packaged in pouches from fish gelatin films incorporated without and with various oils increased during 15 days of storage (p > 0.05). However, there was a non-significant change in moisture content of sample packaged in Nylon/LDPE pouch (p > 0.05). Samples packaged in pouches from fish gelatin films incorporated with oils had lower moisture content than those stored in pouch from gelatin film without oil added throughout the storage (p < 0.05). This coincided with the higher increases in darkness and yellowness for the latter. All samples packaged in pouches made from all films had the slight increase in PV, whereas a drastic increase in TBARS was observed for all samples during 15 days of storage. During 15 days of storage, chicken skin oil packaged in Nylon/LDPE pouch had higher TBARS and p-anisidine value than those stored in pouches made from fish gelatin, regardless of oil incorporated (p< 0.05). Therefore, pouches from gelatin film incorporated with oils could lower water migration and lipid oxidation in fat containing foods and oils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=edible%20pouch" title="edible pouch">edible pouch</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20gelatin" title=" fish gelatin"> fish gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20changes" title=" quality changes"> quality changes</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20stability" title=" storage stability"> storage stability</a> </p> <a href="https://publications.waset.org/abstracts/61138/use-of-fish-gelatin-based-films-as-edible-pouch-to-extend-the-shelf-life-of-dried-chicken-powder-and-chicken-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61138.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">248</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">228</span> Increasing Redness and Microbial Stability of Low Nitrite Chicken Sausage by Encapsulated Tomato Pomace Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bung-Orn%20Hemung">Bung-Orn Hemung</a>, <a href="https://publications.waset.org/abstracts/search?q=Nachayut%20Chanshotigul"> Nachayut Chanshotigul</a>, <a href="https://publications.waset.org/abstracts/search?q=Koo%20Bok%20Chin"> Koo Bok Chin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato pomace (TP) is the waste from tomato processing plants and its utilization as food ingredient may provide sustainable industry by reducing waste. TP was extracted by ethanol using microwave-assisted method at 180W for 90s. The ethanol was evaporated out, and an extract was encapsulated with maltodextrin (1:10) by spray drying to obtain an encapsulated TP extract (ETPE). The redness (a value) of ETPE powder was 6.5±0.05, and it was used as natural ingredient in the low-nitrite chicken sausage. Chicken emulsion sausage was prepared at 25 mg/kg of nitrite for being control. Effect of ETPE (1.0%) was evaluated along with the reference (150 mg/kg of nitrite without ETPE). The redness (a value) of sausage with ETPE was found at 6.8±0.03, which was higher than those of reference and control, which were at 4.8±.022 and 5.1±0.15, respectively. However, hardness, expressible moisture content and cooking yield values were reduced slightly. During storage at 10 °C in the air packed condition for 1 week, changes in color, pH, redness, and thiobarbituric acid reactive substances value were not significantly different. However, total microbial count of sausage samples with ETPE was lower than control for a 1 log cycle, suggesting microbial stability. Therefore, the addition of ETPE could be an alternative strategy to utilize TP as a natural colorant and antimicrobial agent to extend the shelf life of low-nitrite chicken sausage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20ingredient" title="antimicrobial ingredient">antimicrobial ingredient</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20sausage" title=" chicken sausage"> chicken sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanolic%20extract" title=" ethanolic extract"> ethanolic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=low-nitrite%20sausage" title=" low-nitrite sausage"> low-nitrite sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20pomace" title=" tomato pomace"> tomato pomace</a> </p> <a href="https://publications.waset.org/abstracts/54967/increasing-redness-and-microbial-stability-of-low-nitrite-chicken-sausage-by-encapsulated-tomato-pomace-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54967.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">227</span> The Effect of Fermented Organic Feed into Nutritive Contents of Kampong Chicken Meat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wahyu%20Widodo">Wahyu Widodo</a>, <a href="https://publications.waset.org/abstracts/search?q=Imbang%20Dwi%20Rahayu"> Imbang Dwi Rahayu</a>, <a href="https://publications.waset.org/abstracts/search?q=Adi%20Sutanto"> Adi Sutanto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this research was to analyze the effect of the fermented organic feed to dry matter, ash, organic matter, protein, fat and crude fiber contents of kampong chicken meat. The research had conducted at January until June, 2016. One hundreds chickens were used in this research. Experimental method and completely randomized design were used to support this research. We had 4 treatment namely P0: organic feed without fermentation, P1: Organic feed with fermented rice bran, P2: Organic feed with fermented corn, P3: Organic feed with fermented rice bran and corn with 5 replication. The conclusion was the treatment had not a significant effect in the dry matter, ash, organic matter and protein contents of chicken meat. On the other hand, it had a significant effect in the fat and crude fiber contents of chicken meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn" title="corn">corn</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented%20organic%20feed" title=" fermented organic feed"> fermented organic feed</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive%20contents" title=" nutritive contents"> nutritive contents</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran" title=" rice bran"> rice bran</a> </p> <a href="https://publications.waset.org/abstracts/62184/the-effect-of-fermented-organic-feed-into-nutritive-contents-of-kampong-chicken-meat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62184.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">314</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">226</span> Monitoring the Effect of Deep Frying and the Type of Food on the Quality of Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20Masaud%20Almrhag">Omar Masaud Almrhag</a>, <a href="https://publications.waset.org/abstracts/search?q=Frage%20Lhadi%20Abookleesh"> Frage Lhadi Abookleesh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Different types of food like banana, potato and chicken affect the quality of oil during deep fat frying. The changes in the quality of oil were evaluated and compared. Four different types of edible oils, namely, corn oil, soybean, canola, and palm oil were used for deep fat frying at 180°C ± 5°C for 5 h/d for six consecutive days. A potato was sliced into 7-8 cm length wedges and chicken was cut into uniform pieces of 100 g each. The parameters used to assess the quality of oil were total polar compound (TPC), iodine value (IV), specific extinction E1% at 233 nm and 269 nm, fatty acid composition (FAC), free fatty acids (FFA), viscosity (cp) and changes in the thermal properties. Results showed that, TPC, IV, FAC, Viscosity (cp) and FFA composition changed significantly with time (P< 0.05) and type of food. Significant differences (P< 0.05) were noted for the used parameters during frying of the above mentioned three products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying%20potato" title="frying potato">frying potato</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20deterioration" title=" frying deterioration"> frying deterioration</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20of%20oil" title=" quality of oil "> quality of oil </a> </p> <a href="https://publications.waset.org/abstracts/11028/monitoring-the-effect-of-deep-frying-and-the-type-of-food-on-the-quality-of-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11028.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">420</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=crispy%20fried%20chicken&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=crispy%20fried%20chicken&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=crispy%20fried%20chicken&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=crispy%20fried%20chicken&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=crispy%20fried%20chicken&page=6">6</a></li> <li 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