| Title |
Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3092-3 |
| Pubmed ID | |
| Authors |
Simon Bambang Widjanarko, Qory Amalia, Mochamad Bagus Hermanto, Ahmad Zaki Mubarok |
| Abstract |
In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (°hue) of the restructured meat products. The second order regression models with high R2 value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of restructured meat were the addition of KFC mixed gels at 10.21% and RKR extracts at 6.11%. The experiments results validate these optimum formula and found to be not statistically different at 5% level. Thus, the RSM was successfully employed and can be used to optimize the formulation of restructured meat. |
Mendeley readers
The data shown below were compiled from readership statistics for 29 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 29 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 5 | 17% |
| Other | 4 | 14% |
| Researcher | 3 | 10% |
| Student > Doctoral Student | 2 | 7% |
| Student > Ph. D. Student | 2 | 7% |
| Other | 4 | 14% |
| Unknown | 9 | 31% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 9 | 31% |
| Pharmacology, Toxicology and Pharmaceutical Science | 3 | 10% |
| Veterinary Science and Veterinary Medicine | 2 | 7% |
| Medicine and Dentistry | 2 | 7% |
| Biochemistry, Genetics and Molecular Biology | 1 | 3% |
| Other | 5 | 17% |
| Unknown | 7 | 24% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,514,515
of 23,057,470 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#212,230
of 332,316 outputs
Outputs of similar age from Journal of Food Science and Technology
#39
of 112 outputs
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