Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties

QR Code

Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal fa...

Full description

Bibliographic Details
Main Authors:	Shamsol Kahar, Siti Nurjawaher, Ismail-Fitry, Mohammad Rashedi, Mat Yusoff, Masni, Rozzamri, Ashari, Bakar, Jamilah, Wan Ibadullah, Wan Zunairah
Format:	Article
Published:	Malaysian Society of Applied Biology 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/95205/

Similar Items

Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
by: Siti Nurjawaher Shamsol Kahar,, et al.
Published: (2021)

Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties
by: Ibrahim, Fakhriyah Nur, et al.
Published: (2018)

Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
by: Faridah, Mohd Razali, et al.
Published: (2025)

Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion
by: Faridah, Mohd Razali, et al.
Published: (2023)

Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
by: Lee, Aslinah Nyuk Fong, et al.
Published: (2018)

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
by: Ismail, Mohamad Afifi, et al.
Published: (2021)

Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)

Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
by: Ng, Wen-Ai, et al.
Published: (2025)

Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs
by: Z., Nurfazwin, et al.
Published: (2017)

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
by: Hasanah, Nur Nabilah, et al.
Published: (2024)

In-vitro ruminal ecosystem in buffaloes on concentrates and fat supplementation
by: Faiz Mohd Azmi, Amirul, et al.
Published: (2022)

Effects of bypass fat on buffalo carcass characteristics, meat nutrient contents and profitability
by: Mohd Azmi, Amirul Faiz, et al.
Published: (2021)

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs
by: Siti Khadijah Khalid,, et al.
Published: (2021)

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs
by: Khalid, Siti Khadijah, et al.
Published: (2021)

Effect of mechanical work and selected plant proteases in the production of buffalo meat patties
by: Ismail, Mohamad Afifi
Published: (2021)

Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute
by: Mohammad Rashedi, Ismail Fitry, et al.
Published: (2024)

Effect of chitosan–beeswax edible coatings on the shelf-life of Sapodilla (Achras zapota) fruit
by: Foo, S. Y., et al.
Published: (2019)

Palm Fats as Animal Fat Analogues in Beef Burgers
by: Wan Rosli, W. I., et al.
Published: (2003)

Formulation of fat substitute using plant-based fats simulating the properties of lard
by: Abdul Manaf, Yanty Noorzianna
Published: (2015)

Wednesday Night Squash
by: Parfitt, Mark
Published: (2013)

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat
by: Ashari, Rozzamri, et al.
Published: (2020)

Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives
by: Wan Ibadullah, Wan Zunairah, et al.
Published: (2024)

Carotene contents of processed meats blended with palm fats
by: Wan Rosli, W. I., et al.
Published: (2004)

Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
by: Ismail, N. A., et al.
Published: (2022)

Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar , Nina Naguiah, et al.
Published: (2013)

Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar, Nina Naquiah, et al.
Published: (2013)

Effects of concentrate and bypass fat supplementations on growth performance, blood profile, and rearing cost of feedlot buffaloes
by: Mohd Azmi, Amirul Faiz, et al.
Published: (2021)

Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system
by: Ismail, Nur Aqilah, et al.
Published: (2021)

UPM completely dominate women squash
by: The Borneo, Post
Published: (2012)

UPM sets up squash club
by: The Star,
Published: (2017)

Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins
by: Othman, Nurul Ain, et al.
Published: (2018)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2018)

Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents
by: Mohsin, Aliah Zannierah, et al.
Published: (2022)

Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2023)

Seed fat from Madhuca longifolia as raw material for Halal alternative fats
by: Marikkar, Mohammed Nazrim
Published: (2012)

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
by: Wan Rosli, W. I., et al.
Published: (2014)

Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
by: Sze Wei, Ain, et al.

Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers
by: Ismail, A.H., et al.
Published: (2020)