STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES

Expanding the food products range is one of the most promising challenges in the food industry today. The production of whole meat products has always determined the technological level of the enterprise, reflecting its ability to improve consumer nutrition. Using the same type of raw meat, by changing the modes and conditions of its preparation, impact on the tissue structure, directional autolysis and variation of thermal processes, they produce products with different nutritional characteristics. Research of chemical composition has established that penetration of salting active substances into the meat fabrics and their interaction with proteins changes physical and chemical composition of a product, determining the basic properties of salted meat (swelling, consistence, viscosity, etc.). Change in meat proteins during salting is accompanied by an increase in bound moisture in the product and causes an increase in a product yield. The protein content in the control sample is 26.17 %, in the experimental samples № 1, 2 - 26,88 -27,64 % due to the introduction of a functional additive and plant enzyme papain, which has a positive effect on the taste of the developed semi-finished products and makes them more juicy. Organoleptic evaluation of products is important in determining the quality of meat products, since a person's reaction depends on the appearance, color, smell, taste, consistency of the finished product. It has been established that organoleptic characteristics of meat products vary depending on the chemical composition, product, degree of biochemical changes (meat maturation), technological processing (cooking, smoking, etc.), the use of spices, food and flavorings. Results of the study on the organoleptic parameters show that the use of the enzyme papain improves the taste and aroma, as the experimental sample differs from the control one with increased juiciness and tenderness, without foreign odors and tastes.

How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life?

Sodium reduction in salted meat is a major technological challenge due to the technological functions of NaCl, responsible for the reduction of water activity and consequent microbiological safety, stability during shelf life, sensory characteristics, proteolysis and lipolysis. The objective of this research is to evaluate the effects of partial replacement of NaCl by KCl and CaCl2 in the texture properties during 180 days of storage in salted meat. During 180 days of storage, a significant decrease (P < 0.05) of shear force values have been observed in all treatments. The electrophoretic images suggest that CaCl2 can promote denaturation of high molecular weight proteins resulting in lower molecular weight proteins. The results showed the intense effects of CaCl2 on texture and proteolysis reactions and the blend NaCl + KCl produced a similar impact to salted meat product compared to control treatment (100% NaCl).

ROLE OF DIETARY INTAKE AS RISK FACTOR FOR NASOPHARYNGEAL CARCINOMA IN MUHAMMADIYAH HOSPITAL PALEMBANG JUNE 2017-SEPTEMBER 2018

Introduction Nasopharyngeal Carcinoma (NPC) are the most common malignancy of Ear, Nose, Throat, Head and Neck in Indonesia. Until now Epstein Barr virus as factor causing NPC, but nonviral cause like dietary intake and food can also cause an increase in the prevalence of NPC. Objective To evaluate the role of dietary intake as a risk factor in NPC patients in the department ORLHNS Muhammadiyah Hospital Palembang. Material and method Using medical record data in Muhammadiyah Hospital Palembang from June 2017 until September 2018, this is a descriptive crossectional study. The primary outcomes were patient medical history about their dietary intake, as well as examination for NPC like physical examination, CT Scan, and biopsy result. Result A total of 17 cases of NPC, 64.70% (11 patients) were man and 35.3% (6 patients) were women. From medical history we get dietary factor that as risk factor to cause NPC were salted fish 11 patient (64.7%), 4 salted meat (23.5%) and 2 alcohol consumption (5.9%). Conclusion Dietary intake or food are a non-viral factors that correlate in increasing the risk of NPC. The highest dietary factors are salted fish (64.7%).

Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising the quality of the salted meat.