Papers by Mohammad Rashedi Ismail-Fitry
Pork and bovine collagen incorporated into meat products showed promising functional properties a... more Pork and bovine collagen incorporated into meat products showed promising functional properties as food ingredients but has the halal issue. This study investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer in buffalo patties in terms of proximate values, texture and colour properties. There were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5% FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were no significant differences (p>0.05) between all formulations in terms of cooking yield, shrinkage, water-holding capacity, and pH value. The sensory test showed no significant difference (p>0.05) between all formulations in terms of colour, appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH had significantly lower (p0.05) in terms of textural properties, except formulation B and formulation C which exhibited significantly (p0.05) in yellowness and ...
Malaysian Applied Biology, 2021
Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption... more Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, texture and sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holding capacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) the moisture (39.83%) and increased the fat (6.58%) contents, exhibited harder texture (93.13N) and showed a higher yellowness value (8.23) compared to other cooking methods. No significant differe...
International Journal of Food Studies, 2021
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes... more Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croi...
international food research journal, 2020
The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with pa... more The quality change of fish sausage (keropok lekor) coated in sago starch-gelatine coating with papaya seed extract (PSE) during chill storage (7°C) was determined. During storage, pH, thiobarbituric acid value (TBA), colour, moisture, and the total plate count were evaluated. pH of samples significantly dropped (p < 0.05) during storage, and the highest decrease was in control sample. The moisture content in control sample had an increasing trend while that of samples with 5 and 7% PSE coatings significantly decreased, and only a slight change for samples with 0% PSE coating. All samples had significant increase in their TBA values during storage. The presence of the coating provided a positive effect on the colour of the fish sausages since no significant colour changes were observed during storage. TPC of control and coated sausage in 0, 5, and 7% PSE exceeded the recommended microbial standard after 2, 6, 8, and 4 d of storage, respectively. Overall, coating with 5% of PSE was...
Journal of Science and Technology, 2017
Quail is considered a high protein product, with such nutrients that are appropriate for the grow... more Quail is considered a high protein product, with such nutrients that are appropriate for the growth of the microorganisms, for example, bacteria, fungal and yeast. This condition can contribute to easy spoil of the product. The comparison between tap water (control), chlorinated water (CL) and sodium tripolyphosphate (STPP) at 30 and 60°C on the total microbial count of quails. Carcasses were sprayed for 60 s with a tap, (CL) or STPP solution, subjected to 30 °C and 60 °C temperature. Treated carcasses were then diluted up to 10-5 for microbiological analyses; total plate count using plate count agar (PCA), yeast, and mould count using potato dextrose agar (PDA) and Salmonella count using hektoen enteric agar (HEA). Results indicated that a higher bacterial population were found on sample treated with control, followed by a CL-treated sample and STPP solution recorded the least for both PCA and PDA agar when in 30°C. However, when being introduced to the high temperat...
Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has ... more Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean protein isolates and the results were compared with soy protein isolates. The protein isolates were prepared from mung bean and soy bean flours via extraction with 1 N NaOH, precipitated at pH 4, and subsequently freeze-dried. The amino acid profile as well as the hydrophilic and hydrophobic ratio of mung bean protein isolate, had been comparable with soy protein isolate. The water and oil absorption capacities as well as the denaturation temperature of mung bean protein isolate, were found to be similar with those of soy bean protein isolate. However, foaming capacity (89.66%) of mung bean protein isolate was higher than that of soy protein isolate (68.66%). Besides, least gelation concentra...
The first principle of HACCP, the hazard analysis, was conducted to identify the potential hazard... more The first principle of HACCP, the hazard analysis, was conducted to identify the potential hazards associated with food production at all stages, assess the likelihood of occurrence and severity of the hazards and to identify control measures. The determination of critical control point (CCP) is when control can be applied and is essential to prevent, eliminate or reduce the identified food safety hazard to an acceptable level. In this study, the hazard analysis and CCP determination for cook-chilled beef curry and beef kurma in a centralised kitchen were carried out. By using the process steps decision tree in MS1480:2007 standard, two processes were determined as CCPs, which were the boiling process and rapid chilling process.
Meatballs could contain high amount of fat that can cause many health problems. This study aimed ... more Meatballs could contain high amount of fat that can cause many health problems. This study aimed to produce and analyse the reduced fat meatballs by replacing the fat and corn flour (CF) with aloe vera powder (AP). The formulations were formula with 0% AP (6% fat + 3% CF + 0% AP), formula with 3% AP (4% fat + 2% CF + 3% AP), formula with 6% AP (2% fat + 1% CF + 6% AP) and formula with 9% AP (0% fat + 0% CF + 9% AP). The production of AP was carried out by using spray dryer. Proximate analysis, cooking yield, fat retention, juiciness, colour, texture profile analysis and sensory test were carried out to analyse the new formulated meatballs. The fat contents were decreased as the AP in the meatballs increased with 0% AP (2.43% fat), 3% AP (2.38% fat), 6% AP (2.24% fat) and 9% AP (2.15% fat). The moisture content in meatballs was decreased with the increased of AP substitution, respectively. The protein and ash contents were increased as the AP percentage in meatballs increased. Cookin...
The common practice of mixing in keropok lekor processing is carried out continuously to produce ... more The common practice of mixing in keropok lekor processing is carried out continuously to produce a homogenize batter with no specific time and sequence established yet. The goal of the work was to study the effect of different mixing time and sequence (intermittent and continuous) against the physicochemical and sensory properties of keropok lekor. The keropok lekor batter was mixed for 6, 12 or 18 min non-stop for the continuous mixing, while the intermittent mixing was carried out for 6 min (2 min mix and 2 min break), 12 min (4 min mix and 2 min break), and 18 min (6 min mix and 2 min break). The intermittent mixing for 6 min was the best method among all the treatments, where the results for the moisture content (56.60±2.20), protein content (10.23±1.21), water holding capacity (83.33±11.02), linear expansion (5.86±2.32), cooking yield (107.15±0.60), lightness, redness and yellowness (colour), hardness, cohesiveness, springiness an...
International Journal of Engineering & Technology, 2019
Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Art... more Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties. This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties textu...
Food Chemistry, 2021
Mung bean protein isolate was texturized at different feed moisture contents (30.0, 49.3, and 60.... more Mung bean protein isolate was texturized at different feed moisture contents (30.0, 49.3, and 60.0%) at a constant temperature (144.57 °C) to evaluate the changes in protein profile, solubility, thermal, structural (at secondary and tertiary levels) and rheological properties. SDS-PAGE, surface hydrophobicity, circular dichroism, FTIR spectroscopy, and fluorescence analyses revealed protein unfolding, aggregation, and structural rearrangement as a function of feed moisture content. Extrusion at 49.3% feed moisture produced texturized mung bean protein (TMBP) with favourable partial denaturation, the formation of small aggregates, improved solubility, and digestibility with strong gel forming behaviour, whereas 30.0 and 60.0% moisture content resulted in complete protein denaturation, the undesirable formation of large aggregates and weak gels. In conclusion, protein denaturation and formation of aggregates can be controlled by manipulating feed moisture content during extrusion, with 49.3% feed moisture prompting favourable partial denaturation to produce TMBP with desirable qualities for use as a vegetarian-based meat extender.
Antioxidants, 2021
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phe... more Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There ...
Food Research International, 2020
Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of ... more Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (Td = 157.90-158.07 °C). According to morphological studies, FD formed a porous protein while SD and OD formed wrinkled and compact crystals, respectively. FD and SD formed elastic gels with better gelling capacity than OD (aggregated gel). FD showed exceptional protein solubility, water and oil absorption capacity (4.23 g/g and 8.38 g/g, respectively). SD demonstrated the smallest particle size, excellent emulsion activity index (29.21 m2/g) and stability (351.90 min) and the highest β-sheet amount (37.61%). FTIR spectra for all samples showed characteristic peaks which corresponded well to the secondary structure of legume proteins. Rheological analysis revealed that gelation temperature for all MBPI lied around 90 °C. Current work described the different final properties achieved for MBPI produced under different drying techniques that allowed tailoring for different food systems, whereby FD is ideal for meat extender, SD is suitable for meat emulsion while OD is suitable in general protein-based application.
Sains Malaysiana, 2021
Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring... more Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. This study aimed to produce replaced-fat meatballs using coconut flesh with three different varieties (i.e. MAWA, MYD, and Pandan) at two levels of maturities (young and matured). Meatballs with animal fat were used as control. All samples were analysed for the proximate composition, cooking yield, water holding capacity (WHC), texture and sensory properties. Two-way ANOVA was conducted to determine the interaction between the maturity and variety of the coconut for all parameters with post-hoc analysis to observe the significant difference (p<0.05). The maturity and variety of coconuts showed significant interactions (p<0.05) in affecting most of the meatball properties. Young coconuts were superior to mature coconut with better cooking yield (p<0.05), texture and sensory properties. Meatballs with young Pandan had the highest...
Journal of Food and Drug Analysis, 2020
Effect of deep-frying at different temperature and time on Effect of deep-frying at different tem... more Effect of deep-frying at different temperature and time on Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls sulfonamide residues in chicken meat-balls
Innovative Food Science & Emerging Technologies, 2021
Abstract Despite being inexpensive and a sustainable source of plant protein, mung bean remains u... more Abstract Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters determined as follows: 49.33% feed moisture, 80.66 rpm screw speed and 144.57 °C barrel temperature. Under these conditions, all physical properties (expansion ratio, bulk density, rehydration ratio, water absorption capacity and degree of texturization) are desirably altered. Microstructure analysis reveals fibrous structure that is aligned along the shear flow direction in TMBP while SDS-PAGE shows partial protein unfoldment that is crucial for protein fibril formation during texturization. Amino acid profile shows high retention of amino acids after texturization. Current study successfully demonstrates the optimized production of TMBP from mung bean protein with strong potential as meat extender to serve as a healthier option compared to animal proteins. Industrial relevance Current work is conducted on a pilot-scale basis, from initial protein extraction up to final extrusion step. This allows food industry to readily adapt the processing parameters, as detailed in current work, for customized production of texturized mung bean protein.
Food & Function, 2020
Mung bean is an underutilized yet sustainable protein source. The current work elucidates the pil... more Mung bean is an underutilized yet sustainable protein source. The current work elucidates the pilot-scale production of mung bean protein isolate and reveals good in vivo protein quality which secures TMBP's potential as a protein meal replacement and dietary supplement.
Applied Sciences, 2020
This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial... more This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4, 11.4 and 15.4 MPa at 31 °C for 10 min and then stored at 4 °C for seven days. The 11.4 and 15.4 MPa treatments on the zeroth day reduced the microbial load compared to the control and 7.4 MPa treatment. Similarly, the higher pressure resulted in a decrease in the total count of yeast and mold. The SC-CO2 had a lesser effect on the lipid peroxidation, pH, cooking loss, and water holding capacity of the treated chicken meats. Color analysis showed an increase in lightness (L*) and a reduction in redness (a*) on the sample surface. Both texture and color results were within acceptable ranges. SC-CO2 treatment with 11.4 or 15.4 MPa at a low temperature for a short time improve microbiologic...
Food Research, 2018
Keropok Lekor (Malaysian fish sausage) produced in Kuala Lumpur (KLKL) due to its lower fish cont... more Keropok Lekor (Malaysian fish sausage) produced in Kuala Lumpur (KLKL) due to its lower fish content is perceived to have lesser nutritional values especially protein against Keropok Lekor from Terengganu (KLT). This study formulated new Keropok Lekor by substituting tapioca starch with high protein flour, which was chickpea (KLCP), soybean (KLSB), mung bean (KLMB) or kidney bean (KLKB) and evaluated against the KLKL (negative control) and KLT (positive control). All the new formulated Keropok Lekors had higher protein contents (p<0.05) compared to KLKL and not significantly different compared to KLT (p>0.05). The carbohydrate, moisture, fat and ash results were acceptable compared to both controls. Majority of the new formulated Keropok Lekors resulted with higher cooking yield compared to KLT (p<0.05) but not significant against the KLKL (p>0.05). From the sensory evaluation, the colour preference was similar for all Keropok Lekor formulations matching the CIEL*a*b colour values. There was no difference (p>0.05) in aroma preference between all Keropok Lekor formulations. KLKL and KLMB were the highest in chewiness of sensory attribute, relatively to higher chewiness value from Texture Profile Analysis. Juiciness preference favoured KLT, KLKL and KLMB compared to other formulations. Overall, panellists preferred KLCP and KLMB from the new formulations since they are almost similar to KLT and KLKL (p<0.05). This study indicates that legume flours could substitute tapioca starch in Keropok Lekor to improve the nutritional values but retain the quality attributes.
International Food Research Journal
The present work investigated the effects of replacing the fat in meatballs with enoki, brown bee... more The present work investigated the effects of replacing the fat in meatballs with enoki, brown beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and sensorial characteristics of the reduced-fat meatballs. The water holding capacity of the reduced-fat meatballs increased significantly (14.4 - 36.5%) in parallel to a significant increase in the moisture (3.3 - 5.6%) and protein (4.1 - 7.5%) contents, with a decrease in fat (16.3 - 86.3%) content as compared to the control. No differences were found for the cooking yield and texture properties of the samples, except for the king oyster mushroom which reduced the hardness of the reduced-fat meatballs. The redness of the reduced-fat meatballs was comparable with the control, but reduced in yellowness and lightness. Most of the reduced-fat meatballs had better sensory characteristics as compared to the control, in particular, the meatballs with shiitake mushroom. In conclusion, all the mushrooms tested h...
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Papers by Mohammad Rashedi Ismail-Fitry