Ahmad Kurnia - Academia.edu (original) (raw)
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Papers by Ahmad Kurnia
Journal of Food Science and Technology-mysore
Duck meat is less utilized than other meats in processed products because of limitations of its f... more Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.
Ejc Supplements, 2011
Methods: Urine was collected from 78 bladder-cancer patients during follow-up, from 20 patients w... more Methods: Urine was collected from 78 bladder-cancer patients during follow-up, from 20 patients with benign urological disease, and from 20 healthy volunteers. RNA was isolated from exfoliated cells in urine by use of an RNA purification kit, and real-time PCR was performed with specific primers for the amplification of CK20, a marker for TCC urothelium.
Journal of Food Science and Technology-mysore
Duck meat is less utilized than other meats in processed products because of limitations of its f... more Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.
Ejc Supplements, 2011
Methods: Urine was collected from 78 bladder-cancer patients during follow-up, from 20 patients w... more Methods: Urine was collected from 78 bladder-cancer patients during follow-up, from 20 patients with benign urological disease, and from 20 healthy volunteers. RNA was isolated from exfoliated cells in urine by use of an RNA purification kit, and real-time PCR was performed with specific primers for the amplification of CK20, a marker for TCC urothelium.