DOCSLIB.ORG

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat Brazilian Journal of Poultry Science Revista Brasileira de Ciência Avícola Effect of Marination with Fruit and Vegetable Juice ISSN 1516-635X Jul - Sept 2016 / v.18 / n.3 / 481-488 on the Some Quality Characteristics of Turkey Breast http://dx.doi.org/10.1590/1806-9061-2016-0225 Meat Author(s) ABSTRACT Gök VI The effect of marination with antioxidant-rich fruit and vegetable Bor YI juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, I Faculty of Engineering, Food Engineering zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 Department, Afyon Kocatepe University, Afyonkarahisar, Turkey hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours. INTRODUCTION Mail Address Corresponding author e-mail address The association between good health and eating habits have led Veli Gök people to pay more attention to their daily eating habits, or diets, which Engineering Faculty, Food Engineering Department, Afyon Kocatepe University, consist of different components. In this aspect, the consumption of Ahmet Necdet Sezer Camp., Gazligöl foods that promote good health is preferred, provided that these foods Street, Afyonkarahisar, 03200, Turkey Ph: 0090272281423 are economically affordable. From this point of view, turkey meat is an Fax: 0090272281422 attractive source that can be compared with beef in terms of nutritional Email: [email protected] value (Sipahi, 2006). Turkey meat is a protein source of animal origin that can be safely Keywords consumed by people of different ages because of its highly nutritious content. Since the fat is mainly located under the skin, turkey muscle Antioxidant, marination, phenolic compounds, turkey meat, texture. fat content is low. Therefore, fat intake when consuming turkey meat is not high when the skin is not consumed. While the cholesterol content of beef and lamb is 68 mg/100g and 71 mg/100 g, respectively, turkey breast meat contains 65 mg/100 g cholesterol (İşeri, 2007). Turkey meat contains less unsaturated fat than beef and pork (Stadelman et al., 1988). Amino acids, such as alanine, serine, aspartic acid, methionine, glutamic acid, and tyrosine are present, and lysine content, for which the need of children is 2.5-3.5 times higher than for adults, of turkey meat is high (Masiero, 1993). Moreover, it contains minerals, such as iron, zinc, copper, potassium, magnesium, phosphorus and manganese, Submitted: February/2016 and vitamins, including ascorbic acid, thiamine, riboflavin, pentatonic Approved: May/2016 acid, B6, B12 and Vitamin A (Özbay, 2009). 481 Gök V, Bor Y Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat Although the nutritive value of turkey meat is high, hours. The control treatments contained only distilled its consumption is limited. One of the most popular water. ways to increase the market share of meat products is Phenolic content marination, which enhances aroma and flavor, corrects color defects, improves tenderness, etc. (Barbanti & The phenolic content of the marinades and of the Pasquini, 2004). Various marination ingredients, such turkey breast meat after marination was analyzed as salts, phosphates, acids, sugar, aroma, flavors, and using Folin Ciocalteu Calorimetric Method (Singleton antioxidants are available in the market (Parks et al., and Rossi, 1965), and read at 765 nm wave length in a 2000; Barbanti & Pasquini, 2004; Lyon et al., 2005; spectrometer (Shimadzu UV-1601, Kyoto, Japan). Goli et al., 2006; Alvarado and McKee, 2007; Smith Meat pH and Young, 2007). Antioxidants are substances that occur naturally in The pH of the turkey breast meat and of the fruits and vegetables and block free radicals in foods, marinades was measured before and after marination helping to extend their shelf life and to maintain their (Landvogt, 1991). The pH was measured in a quality during their life-cycle and in the body cells, homogenate prepared by blending 10 g of sample protecting consumers’ health and preventing diseases, with 90 mL of distilled water for 30 s. Readings were such as cancer, cardiovascular diseases, diabetes, etc. made using a WTW, model pH 521, digital pH-meter (Hertog et al., 1993; McLarty, 1997; Weisburger, 1999; and a WTW, type E56, combination electrode (WTW Pokorny, 2001; Virgili & Scaccini, 2001). - Wissensehaftlich-Technische Werkstaetten GmbH, Weilheim, Germany). In recent years, there is growing body of research on natural antioxidant sources, antioxidant compounds, Moisture content relationship between antioxidants and good health, Moisture content (%) of the samples was deter- and effects of antioxidants on food quality. Therefore, mined according to standard procedures pf the AOAC the aim of this study was to investigate the effect (1990). of marination with mixed vegetable juice, black mulberry juice, red grape juice, black carrot juice Cooking loss and pomegranate juice on the phenolic content, After marination for 24hours or 48 hours, samples chemical, textural, and sensorial properties of turkey were allowed to drain for 10 minutes at room breast meat. temperature and then placed on trays lined with aluminum foil. Samples were cooked for 30 minutes MATERIALS AND METHODS in a convection oven (Beko, Istanbul, Turkey) at 150 ˚C. Sampling Cooking loss was calculated as the weight difference before and after cooking. Boneless turkey breast meat was obtained from a commercial poultry processing plant (Bolca Hindi, Bolu, Color measurement Turkey). The turkey breast meat was cut into 1.5-cm After marination and cooking, samples were thick, 13-cm long slices weighing 200 g. A commercial placed into the clear petri dishes, and then Hunter Lab mixed vegetable juice (Sunpride Co., Bursa, Turkey), parameters (L*, a*, and b*) were measured on the consisting of seven different vegetable juices (carrot, surface of the samples using a colorimeter (Minolta, tomato, zucchini, black carrot, cucumber and lettuce) model CR 400, Osaka, Japan). was purchased. Pure black mulberry juice, red grape juice, black carrot juice, and pomegranate juice were Texture profile analysis (TPA) obtained from a local manufacturer (Targid Food and TPA parameters of the samples, including hardness Agricultural Prods. Inc, Mersin, Turkey) and contained (peak force on first compression), adhesiveness no additives. Distilled water was added to pure juices (the time that the samples remained adhered to the to produce marinades adjusted to 14˚ brix. probe), cohesiveness (positive force ratio between the second and first compression cycle), and chewiness Marination (energy needed to chew a solid sample to a steady Meat slices were randomly immersed in the state of swallowing) were determined according to marinade solutions at the ratio of 1:1 (meat:marinade) the procedures suggested by Bourne (1978) and Ruiz in plastic bags, and stored at +4 ˚C for 24 hours or 48 de Huidobro et al. (2005). TPA tests were performed 482 Gök V, Bor Y Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat using a Texture Analyzer (TA-XT plus, Stable Micro Table 1 – Phenolic content of the marinate solutions and Systems Ltd., UK) and following specifications were turkey breast meat after marination for 24 and 48 hours applied: cylindrical probe with 35-mm diameter, 50- (mg ga/L). Marinade kg maximum cell loading, 1 mm/s velocity before the Marinade 24 Hour 48 Hour test and 5 mm/s velocity during and after the test, 5 solution e e e 3 Mixed Vegetable 2150.56 250.12 210.56 g trigger force. Samples measuring 1x1x1 cm were Black Mulberry 10895.16b 1210.45b 1022.16b analyzed and five replicate measurements were carried Red Grape 9600.50c 1120.16c 985.15c out for each sample. Black Carrot 4800.12d 368.14d 318.97d Pomegranate 12232.66a 1354.76a 1156.43a Sensory evaluation Means within a column with different letters are significantly different (p<0.05). Sensory panel was performed in two steps. The The pH values of the marinade solutions before and pre-trial panel and the experimental panel consisted of after marination for 24 and 48 hours are shown in Table 10 trained panelists from Afyon Kocatepe University, 2. The pH values of the marinades were between 3.80- Food Engineering Department. Each marinated 7.10, with the lowest pH measured in pomegranate sample was cut into 2.00×2.00×2.00 cm pieces juice and the highest in the control solution (p<0.05). and randomly identified with three-digit-codes. The Similarly, Obuz & Cesur (2009) found that the chicken samples were served to the panelists under artificial breast meat marinated in pomegranate juice presented light (incandescent) at room temperature (22°C) in a the lowest pH value. The pH values of the marinade random order on the same occasion. Apple juice and solutions, except for the control solution (distilled bread were offered between samplings to neutralize water), increased after marination (p<0.05). the residual flavor under fluorescent light. Samples were scored as follows: 7-8 very good, 4-6 good, and Table 2 – pH values of the marinade solutions before marination and after marination for 24 and 48 hours.
Load more

Recommended publications
  • Appetizers Appetiz
    10/3/2018 Dinner Menu – Seoul BBQ and Sushi HOME MENU ABOUT GALLERY NEWS CONTACT APPETIZERS APPETIZ GUN-MANDU Deep-fried beef & pork JAPANESE APPETIZER pcs) https://seoulkoreanbbq.com/dinner-menu/ 1/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi SALMON SALAD SAEWOO TUEKIM Prawns are coated wit 6 pcs. Slice Salmon and Mixed & bread crumbs, then d Vegetables with Honey Mustard Sauce YACHAE-JEON Pan-fried batter of egg SOFT SHELL CRAB SALAD Deep Fried Soft Shell Crab and Mixed HAEMUL PA-JEO Vegetables with Honey Mustard Sauce Pan-fried batter of egg onions & seafood mix SEAWEED SALAD EDAMAME DEEP FRIED SHRIMP SHUMAI Steamed Green soybea 8 pcs DOK BOK-GI VEGGIE TEMPURA Braised rice cake with 10 pcs. Deep Fried Thin Strips of Vegetables TUNA CARPACCIO Slice of Tuna, Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HAMACHI CARPACCIO Slice of Yellow Tail (Hamachi), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce TAKO CARPACCIO Slice of Tako (Octopus), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HALF SHELLED OYSTERS 12 pcs. Served Oyster with Ponzu Sauce and Tabasco Sauce https://seoulkoreanbbq.com/dinner-menu/ 2/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi Korean BBQ Korean BBQ CO BBQ BBQ COMBINATI Serves 4 People (4 Me Steamed Rice). Galbi a Shoulder AND Choice BBQ MARINATED Bulgogi, Dak-Bulgogi, Samgyup-Sal, Chadol-B Bulgogi, Pork Jowl, Slic Sliced Beef Short Plate GALBI JUMULLUCK Combo comes with: Sh Choice of 1 Soup from Boneless Beef Short Ribs Marinated Kimchi Stew, or Soy Be with Special House Soy Sauce and 1 Steamed Egg Dis Jeon, and Choice of 1 B BULGOGI Bottle of Soju, 2 Small Thin Slices of Beef Marinated with Beer, 1 Bottle of Wine Special House Soy Sauce BBQ COMBINATI GALBI Serves 2 People (2 Me Beef Short Ribs Marinated with our Steamed Rice).
    [Show full text]
  • The Role of Ingredients and Processing Conditions on Marinade
    THE ROLE OF INGREDIENTS AND PROCESSING CONDITIONS ON MARINADE PENETRATION, RETENTION AND COLOR DEFECTS IN COOKED MARINATED CHICKEN BREAST MEAT by EDWIN YPARRAGUIRRE PALANG (Under the Direction of Romeo T. Toledo) ABSTRACT Marination by vacuum tumbling is commonly practiced in the meat industry; however, the optimal temperature of the process to maximize marinade absorption and retention is yet to be defined. Furthermore, the role of marinade functional ingredients and pH of the marinade in alleviating problems with pink color in cooked meat and water retention during cooking is yet to be elucidated. For denaturation model study, myoglobin pigments from chicken gizzards were extracted. Observed results from the model study were validated in whole muscle and comminuted chicken meat. In addition, temperature of vacuum tumbling operation was optimized with respect to marinade pick-up, cook yield and expressible moisture. Also, trivalent Eu+3 was used to trace the penetration of marinade in chicken breast meat. Results showed that increasing concentration of salt and pH in marinade increased the persistence of the pink color in cooked meat. Furthermore, degree of denaturation of myoglobin pigments was not a determining factor for cooked meat color under the condition of higher ORP values in meat products. On the other hand, temperature of marination was found to be a significant factor in marinade penetration and retention in a vacuum tumbling process. Higher marination temperature promoted deeper penetration of marinade in the meat as traced by trivalent Eu+3. Consequently, marinade pick-up was found at higher temperature. However, cook yield was found highest when marination process was initially at a higher temperature followed by lowering to near refrigeration temperature.
    [Show full text]
  • Effects of Natural Plant Tenderizers on Proteolysis and Texture of Dry Sausages Produced with Wild Boar Meat Addition
    Vol. 12(38), pp. 5670-5677, 18 September, 2013 DOI: 10.5897/AJB2013.12830 ISSN 1684-5315 ©2013 Academic Journals African Journal of Biotechnology http://www.academicjournals.org/AJB Full Length Research Paper Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition J. Żochowska-Kujawska1*, K. Lachowicz1, M. Sobczak1, A. Nędzarek2 and A. Tórz2 1Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland. 2Department of Water Sozology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland. Accepted 27 August, 2013 This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage production with direct addition of raw pineapple (Ananas comosus), mango (Mangifera indica), kiwifruit - fuzzy kiwi (Actinidia deliciosa), or ginger (Zingiber officinale roscoe - ginger rhizome) juices contained a plant proteolytic enzyme. Dry-sausages were subjected to various chemical, mechanical and sensory evaluations. An increase in proteolysis was observed in all enzyme-treated samples compared to the control and as a consequence an improvement in juiciness, tenderness and overall acceptability scores were observed. Ginger or kiwifruit juice-treated sausages received better scores for texture, flavor, and overall acceptability. From these results, it is shown that those enzymes as a raw plant juices could be used as tenderizers in dry sausage production. Key words: Dry sausages, wild boar meat, plant enzymes, proteolysis, texture, sensory properties.
    [Show full text]
  • The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
    THE EFFECTS OF PRE AND POST RIGOR MARINADE INJECTION ON SOME QUALITY PARAMETERS OF LONGISSIMUS DORSI MUSCLES E. E. Fadıloğlu1, M. Serdaroğlu2 1Food Technology Department, Vocational School, Yaşar University, Izmir, Turkey 2Food Engineering Department Ege University, Izmir, Turkey ABSTRACT phosphates [4, 5]. Marination time changes This study was conducted to evaluate the effects of usually between 1 to 24 hours. pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi muscles. Therefore, the objective of this study was to Three marinade formulations were prepared with 2% verify the pre and post-rigor injection of various NaCl, 2% NaCl+0.5 M lactic acid or 2% NaCl+0.5 M sodium lactate. Injection time had significant effect marinade solutions on some quality parameters on marinade uptake levels of samples. Injection of of Longissims dorsi muscles. sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. The II. MATERIALS AND METHODS highest cooking loss was found in samples marinated with 2% NaCl in both pre-rigor and post-rigor Five Holstein breed (17-18 months of age, 950- injection. On the 3. day of storage, highest amount of 1000 kg body weight) were used as meat source. drip was observed in pre-rigor samples injected with Longissimus dorsi muscles were removed form sodium lactate. carcasses after 1 and 24 hour of slaughter. All muscles were trimmed of visible fat and Key words: injection, marination, pre-rigor, post- connective tissues. Left sides were stored at rigor, storage, meat quality +4°C for 24 hour for 24 h injection treatment.
    [Show full text]
  • Meat Tenderness
    Meat Tenderness • #1 Quality Concern • #1 Palatability Concern for Consumers • Costs the Beef Industry over $253 million annually • Guaranteed Tender Product Measuring Tenderness • Objectively – Warner-Bratzler Shear Force Machine – ½” meat core; parallel to fiber orientation • Subjectively – Sensory Panel – Human perspective What is tenderness • Proteases enzymes • Calcium activated • Calpains, calpastatin • Degrade Z-disk • Myo fibril f ragment ati on • Occurs pre- and postmortem • 5 – 6% protein degradation/ d in humans Make things more tender • People will spend their lives and careers searching for ways to improve tenderness and understand the factors involved • Wayyps to improve tenderness – Make the Sarcomeres longer – Disrupt the integrity of the myofibrils – Disrupt the integrity of the connective tissue matrix What affects Tenderness Implants/ Growth Promotants Diet Cooler Affects Contractile State Age of Animal Muscle Cooking Function Aging Methods Diet • Vitamin D3 • Hypothesis; Vitamin D3 will raise the level of circulating calcium , thus activating more calcium dependent proteases • Calpains = activated by calcium • Fed the last 6 to 10 d before slaughter Vitamin D3 • Increased plasma Ca concentrations (Swanek et al., 1999; Karges et al., 1999) • Increased tenderness (WBSF) by 0.58 kg and sensory paneltl tend erness b y 0 06.6 unit s (Swanek et al., 1999; Karges et al., 1999; Montgomory et al., 2000) • No improvements in tenderness (Scanga et al., 1999; Rentfrow et al., 2000; Wertz et al., 2001) • Under 4.5-kg WBSF confidence level Growth Promotants/ Implants • Beef Implants • Increase Testosterone • Increase Calpastatin • Implanted steers hdhihhad higher WBSF values that non- imppalanted counterparts (Roeber et al., 2000; Platter et al., 2003) Growth Promotants/ Implants • Increased WBSF values in implanted Bos indicus cattle (Barham et al., 2003) • However, under 4.
    [Show full text]
  • Brining and Marination
    Brining and Marination ““EnhancedEnhanced PoultryPoultry Products”Products” ShellyShelly McKeeMcKee AuburnAuburn UniversityUniversity % of Production 100 20 40 60 80 0 1960 1970 1980 1990 2000 2001 2002 2005 U.S. PoultryIndustry: Market Segments Whole Parts Further Processed Consumer Trends Value-added for convenience Minimal preparation time Portion sizing High protein Enhanced flavor, diverse palate ethnic Organic Consumer Trends The $115- to $150-billion ready-to-eat (RTE) segment is exploding 73% of consumers make evening meal decision around 4:30 P.M. the same day Majority want meal preparation to be 45 minutes or less Most meals chosen have 5 ingredients or less High protein Enhanced Meat Products • “Enhanced meat can be defined as fresh, whole muscle meat that has been injected with a solution of water and other ingredients that may include salt, phosphates, antioxidants, and flavorings”. Enhanced Poultry Meat Labels "Contains up to 7% of a solution to enhance juiciness and tenderness of water, salt, modified food starch, sodium phosphates and natural flavors.“ "Injected with up to 15% of a solution to enhance juiciness. Solution ingredients: turkey broth, salt, sugar, sodium phosphates, flavoring" Marination vs. Brining MARINATION Evolved as a method of meat preservation Includes a mixture of oil and acidic liquids -Vinegar, lemon juice or wine and other spices pH of system lower than typical brines Typically includes salt and may include phosphates Soak &/ or injected (~10% uptake), tumbled Marination vs. Brining BRINE Soaking meat in or injecting meat with a salt water solution Usually alkaline phosphates Other seasonings maybe added as well Maybe used as a soak solution, injected into the meat and then soaked or they maybe injected and tumbled Can be used as a functional step in production of value added products Areas of Further Processing Cut-up Debone Formed: emulsion Formed: whole Formed: comminuted Overview….
    [Show full text]
  • Influence of Feed Efficiency on Meat Tenderness Attributes of Beef Steers
    Animal Industry Report Animal Industry Report AS 663 ASL R3137 2017 Influence of eedF Efficiency on Meatenderness T Attributes of Beef Steers Christopher Blank Iowa State University, [email protected] Jason Russell Iowa State University Steven Lonergan Iowa State University, [email protected] Stephanie Hansen Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/ans_air Part of the Beef Science Commons, and the Meat Science Commons Recommended Citation Blank, Christopher; Russell, Jason; Lonergan, Steven; and Hansen, Stephanie (2017) "Influence of eedF Efficiency on Meatenderness T Attributes of Beef Steers," Animal Industry Report: AS 663, ASL R3137. DOI: https://doi.org/10.31274/ans_air-180814-555 Available at: https://lib.dr.iastate.edu/ans_air/vol663/iss1/10 This Beef is brought to you for free and open access by the Animal Science Research Reports at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Industry Report by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Iowa State University Animal Industry Report 2017 Influence of Feed Efficiency on Meat Tenderness Attributes of Beef Steers A.S. Leaflet R3137 mean of the larger population were then selected for further analysis, including the twelve greatest (highly FE, HFE, Christopher Blank, Masters Student; negative RFI) and least efficient (lowly FE, LFE, positive Jason Russell, Ph.D. Student; RFI) steers from their respective growing phase diets. Steven Lonergan, Professor in Animal Science; Within growing phase diet type steers were assigned equally Stephanie Hansen, Associate Professor in Animal Science to a byproduct-based finishing diet (ISU-Byp) or a cracked corn-based finishing diet (ISU-Corn) for 87 d (Table 2; n = Summary and Implications 6 per treatment combination).
    [Show full text]
  • Tray Catering Menu
    Breakfast Catering Breakfast Catering is available Monday–Friday, Breakfast Slider 12 Pack SERVES 12 $42 from 6:30am– 10:30am. CHOOSE: PORTUGUESE SAUSAGE OR SPAM • Delivery only Portuguese Sausage or SPAM, on a Hawaiian-style • Minimum breakfast order (food and beverage) $100 bun, with egg, Nunya Sauce, and sprinkle of cheese. $42 Breakfast Taco 12 Pack Pastry & Cold Foods All breakfast tacos are rolled up in a 6” flour tortilla served with tomatillo salsa. Choose from 4 delicious varieties: MISO BANANA BREAD (VT) SERVES 12 $25 / LOAF A hint of the salty-umami of miso makes this PORTUGUESE SAUSAGE AND EGG banana bread an even better morning treat. Eggs, Portuguese sausage, cilantro LILIKO’I COFFEE CAKE (VT) SERVES 12 $30 SPAM AND EGG Liliko’i coffee cake with a liliko’i cream cheese frosting. Eggs, SPAM, pickled red onions Marination Catering KALBI BEEF AND EGG BREAKFAST BARS (VG)(GF) SERVES 12 $25 / DZ Eggs, Kalbi beef, potatoes, green onion, cilantro Oats, sesame, and tropical fruit in a slightly chewy, slightly crunchy bar. Try our new Breakfast Catering SOYRIZO AND TOFU (VG) Soyrizo, tofu, potatoes, green onion, cilantro DOUBLE COCONUT MUFFINS- MINI (VT) SERVES 12 $25 / DZ Coconut lovers rejoice - twice! Mini sized so you SUB gluten free tortilla + $1 (VG)(GF) don’t have to hold back. FRUIT PLATTER (VG)(GF) SERVES 10-15 $30 SERVES 6-12 Breakfast Burrito 6 Pack Fan favorite platter of pineapple and red grapes, SUNRISE BURRITO $45 dusted with li hing mui powder for a little extra pop. CHOOSE WITH OR WITHOUT PORTUGUESE SAUSAGE GRANOLA AND YOGURT (VT)(GF) SERVES 8 $30 10” flour tortilla, Portuguese sausage, eggs, Tropically inspired house-made granola, served with marinated potatoes, crema, green onion, cilantro plain Greek yogurt and our house-made guava jam.
    [Show full text]
  • Sides & Extras Beverages
    TACOS (5 KINDS) $3 per taco MISO GINGER CHICKEN • KALBI BEEF • SPICY PORK • KALUA PORK • SEXY TOFU All tacos served on a double stack of 4” corn tortillas with our signature slaw, homemade pickled jalapeños, a sprinkle of toasted sesame seeds and Nunya Sauce. Gluten free and Vegan options available. FISH TACOS $3.50 per taco TACO SALAD $9.50 Fish in a miso sake marinade, warm corn tortilla, crema, pickled onions Bed of signature slaw, with taco protein of your choice, and all the fixin’s of a taco and cilantro. except the tortillas! Try adding an egg* ($1.50) on top. Nom nom. ALOHA TOTS $10.50 SLIDERS (2 KINDS) $3 per slider Tater tots, kalua pork, kimchi sauce, Japanese mayo, scallions, fried egg*. ALOHA (kalua pork) • SPAM Kalua pork is Hawaiian braised, pulled pork. SPAM is…well, crazy tasty. TATER TOTS $5 full / $2.50 pocket size All sliders are served on soft Hawaiian-style rolls with Nunya Sauce and Tater tots sprinkled with a special blend of seasonings - perfect for a snack, or our signature slaw. your pocket. LUAU PLATE LUNCH $9.50 LUMPIA - 3 per order $6.00 Have it for lunch or dinner! Choice of protein, mac salad, signature slaw, 2 Choose meat or vegan, sauce. scoops of white rice. SPAM MUSUBI $4.50 KIMCHI FRIED RICE $8.50 Seared SPAM, white rice and furikake, wrapped up in nori. Add protein $2.50: Miso ginger chicken, spicy pork, kalbi beef or sexy tofu. All kimchi fried rice bowls are served with sunny-side up egg* and a garnish of green onions and furikake.
    [Show full text]
  • Gea Marination Equipment for Meat, Poultry and Fish
    GEA marination equipment for meat, poultry and fi sh Add value, create new products and increase your profi ts GEA0419105798 Marination Equipment_EN_v1.indd 1 29/04/2019 11:13 2 · GEA MARINATION EQUIPMENT FOR MEAT, POULTRY AND FISH TEST YOUR IDEAS BEFORE YOU INVEST If you want to try creative ideas or new recipes either before or after you invest in a machine or marination line, we can help you explore the options at our Technology Centre. Together with our application specialists, you can test and fi ne-tune the brine-preparation, injection, tenderizing, tumbling, massaging and defrosting process steps for an optimum balance of cost and quality. GEA0419105798 Marination Equipment_EN_v1.indd 2 29/04/2019 11:13 GEA MARINATION EQUIPMENT FOR MEAT, POULTRY AND FISH · 3 Juicy, tasty and easy-to-prepare products Today’s consumers are looking for juicy, tasty and easy-to-prepare products. Marination is an excellent way to turn an ordinary cut of meat, poultry or fi sh into the basis of a succulent meal. Marination not only adds value to cheaper cuts, it also helps you to create new products with a unique fl avor, texture and appearance, and to prepare traditional quality products such as ham. In short, marination is the key to variety in food production. And here’s where GEA comes in. Marination equipment from GEA makes variety more affordable. Lifecycle performance Single operations or complete process Your business needs are our starting points – from consistency, Whether you need a single machine to boost existing line hygiene and safety to sustainability, variety and cost of ownership.
    [Show full text]
  • A Study of Sensory Evaluation of Sausages from Beef and Sheep Meat Dr
    INTERNATIONAL JOURNAL OF SCIENTIFIC PROGRESS AND RESEARCH (IJSPR) ISSN: 2349-4689 Issue 162, Volume 62, Number 01, August 2019 A Study of Sensory Evaluation of Sausages from Beef and Sheep Meat Dr. Siham Abdelwhab Alamin Sudan University of Science and Technology (SUST), College of Animal Production Science and Technology, Department of Meat Science and Technology / Khartoum – Sudan Abstract - This study was conducted in the department of meat flavor of cooked meat. Juiciness and tenderness are science and technology, College of Animal Production Science influenced by the cut of meat and how long the meat is and Technology, Sudan University of Science and Technology cooked (grilled or fried). Many of the sausage products to evaluate the sensory evaluation and a panel test of fresh beef that enjoy today were developed originally in Europe. The sausageand sheep meat sausage. The samples were tasted by 10 kind of sausage produced by early European sausage semi-trained taste panel as described by Cross et al. (1978). The samples were analyzed in three different brands of these raw makers was influenced by local customs, availability of cuts in duplicate. The present study showed that there were no spices, seasonings and the climate of the region. Fresh and significant differences between the species in mean texture smoked sausages originated in areas having cool climates (hardness) and only minor differences were seen in color. while many dry sausages were developed in warm regions. However, panelists found a texture difference. This work was Today, the world faces the problem of shortage food followed by a sensory experiment to find out if characteristic supply, which makes the malnutrition problem and its sheep meat flavors.
    [Show full text]
  • Effect of Pre-Cooking of Marinated Chicken Meat on Physico-Chemical
    International Journal of Chemical Studies 2019; 7(5): 2922-2925 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(5): 2922-2925 Effect of pre-cooking of marinated chicken meat © 2019 IJCS Received: 25-07-2019 on physico-chemical properties and sensory Accepted: 27-08-2019 attributes of shelf stable chicken pickle Shubha Singh Department of Livestock Products Technology, College of Shubha Singh, Meena Goswami, Vikas Pathak and Arun Kumar Verma Veterinary Sciences and Animal Husbandry, DUVASU, Mathura, Abstract Uttar Pradesh, India This study was carried out to evaluate the effect of precooking of marinated chicken meat by different Meena Goswami methods on Physico-chemical properties and sensory attributes of chicken pickle. Chicken pickle was Assistant Professor, prepared by method prescribed by Das et al. (2013) with slight modifications. Several preliminary trials Department of Livestock were conducted for pre-cooking of marinated chicken meat using three different methods at different Products Technology, College of time-temperature combinations- steam cooking (without pressure), frying and microwave cooking and Veterinary Sciences and Animal evaluated for various physcio-chemical and sensory properties. Three processing conditions, one from Husbandry, DUVASU, Mathura, each precooking method of marinated chicken meat - steam cooking (without pressure) for 15 minutes Uttar Pradesh, India (S); frying for 15 minutes (F) and microwave cooking at 540 MHz for 10 minutes (M) were found optimum. These three optimized methods were further compared to select the best quality chicken pickle. Vikas Pathak There was a significant difference (P<0.05) among the treatments for all physico-chemical properties, Department of Livestock except ash content and water activity.
    [Show full text]