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Shahrai, Nurul Nuraliya,Babji, Abdul Salam,Maskat, Mohamad Yusof,Razali, Ahmad Faisal,Yusop, Salma Mohamad Asian Australasian Association of Animal Productio 2021 Animal Bioscience Vol.34 No.5
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/㎟; cooked = 14.72 N/㎟) 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 (p<0.05), although most of its sensory attributes were found similar (p>0.05) 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.
Chemical Properties and Toxicology Studies of Fucoidan Extracted from Malaysian Sargassum binderi
Seng Joe Lim,Wan Aida Wan Mustapha,Mohamad Yusof Maskat,Jalifah Latip,Khairiah Haji Badri,Osman Hassan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
Fucoidan is a sulfated polysaccharide that consists mainly of fucose and is found in brown seaweeds. In this study, fucoidan was extracted from Sargassum binderi (Fsar) from Malaysia and subsequently characterized in terms of composition, structure and toxicology. It was found that the molecular weight, polydispersity index, monosaccharide profile and degree of sulfation of Fsar differed from those of commercial food-grade fucoidan (Fysk). NMR analysis suggested that the main structure of Fsar was →3)fuc-2-OSO3 −(1→3)fuc-2-OSO3 −(1→. A cytotoxicity study employing up to 200 mg/mL Sargassum binderi extract showed that cell inhibition was less than 50% (IC50), while acute toxicity results classified S. binderi as category 5 (unclassified) according to the OECD Guideline 423, as no mortality was observed at the highest dosage (2,000 mg/kg). Both toxicity results showed that this material is safe to be consumed. The chemical characteristics and non-toxicity of Fsar demonstrate its potential in biological and food product applications.