This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young’s modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10⁻¹¹ g m⁻¹ Pa⁻¹ s⁻¹ and 48 to 97 cm³ mµ/m² d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm⁻¹. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G′) and loss modulus (G′′) were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK).Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists.Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman.Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

The purification and concentration of orange juice are crucial to remove undesirable materials, such as pectin, which is responsible for juice clouds; or limonene, which is responsible for bitter taste. Membrane-based juice clarification is preferred due to its capability to separate specific targeted molecules, while still maintaining the clarified juice’s nutritional content. In this study, a novel designed bench-scale plate-and-frame membrane module composed of low fouling cellulose acetate membrane sheets was manufactured to facilitate orange juice clarification. The experimental results demonstrated the effectiveness of the developed module to be used for juice clarification. After incorporating the functional and structural design parameters, the final module had the following specifications: dimensions of 125 × 168 mm, an effective volume of 0.9–9.4 L, a total active membrane area of 1088 cm², and a transmembrane pressure of 0.3–0.55 MPa. The results of the juice clarification show no difference in the value of pH, viscosity, total acid, water content, color L* (brightness), and color a* (reddish) of the feed, the permeate, and the retentate streams. The clarified juice had slightly higher total dissolved solids (°Brix), ash content, vitamin C, and color (b* yellowish). Overall, our findings demonstrated that the developed plate-and-frame module could effectively be used to clarify orange juice without altering the quality, i.e., reducing the nutritional contents.

Lean beef refers to cuts with lower fat, appealing to those watching fat intake. This study was conducted to assess ribeye steak from Malaysian High Lean Beef (Kedah-Kelantan) against Wagyu, Angus, Brahman, focusing on physicochemical and sensory aspects. Steaks were cut with 2.5cm thicknesses, were frozen at -20°C. KK’s meat quality matched Angus and Brahman but differ with Wagyu, especially for tenderness. Wagyu displayed the highest intramuscular fat (IMF), crude fat (CF; 39.50%), and lowest crude protein (CP; 15.78%). KK had the highest CP%; 19.18% as known having less marbled meat. Cooked steaks showed higher L* (lightness) and a* (redness), lower b* (yellowness). KK had lower water holding capacity (WHC). Sensory analysis showed moderate acceptance of KK by 30 untrained panellists. While KK’s ribeye potential falls below Wagyu, it was comparable to Angus and Brahman. Improving KK’s quality via meat technology is crucial for better consumer satisfaction, particularly in texture improvement.