Salam Babji | Universiti Kebangsaan Malaysia (original) (raw)

Journal Articles by Salam Babji

The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smokedc... more The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smokedchicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage(n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked chickensausages increased throughout the nine days of storage (4°C). Chicken sausage formulated with Red Palm MidFraction (RPMF) showed significantly lower TBA value compared to the samples prepared with chicken fat(p<0.05). However,
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-carotene content showed the highest significant value (p<0.05) in sausage incorporatedwith RPMF. It was concluded that the utilization of RPMF significantly reduced the oxidation of lipid, whichwas indicated, by the TBA values. This study also showed that the small amount of dietary fiber (rice bran) alsoimprove the oxidative stability of smoked chicken sausages. It can be suggest that the time for oxidation studyneed longer storage duration to see the good result plot and changes that occur can be determined clearly.

Four chicken nugget formulations with the fat levelof 10.3% palm fats consisting of blends from O... more Four chicken nugget formulations with the fat levelof 10.3% palm fats consisting of blends from Olein: Stearin atratio of 30:70, 50:50, 70:30 and a commercial shortening, Socfat36, are studied. The same formulation using chicken skin ascontrol and a commercial brand of nugget are used for references.Physical changes affecting the texture of fat through evaluation of solid fat content were observed in the nuggets. Solid fat content of palm fat substituted nuggets decreased as a result of processing.Palm fat treatments had harder texture compared to the controland commercial nugget samples. Substituting chicken fat withpalm fat in the nuggets did not affect chicken flavour and theamount of meat as perceived by consumers from the sensoryevaluation scores.

Papers by Salam Babji

Sains Malaysiana, 2018

Kappaphycus alvarezii kaya dengan karagenan yang banyak digunakan dalam industri makanan sebagai ... more Kappaphycus alvarezii kaya dengan karagenan yang banyak digunakan dalam industri makanan sebagai agen pemekat dan penstabil. Penggunaan gelatin ikan dan ayam dalam produk makanan dapat menggantikan gelatin lembu yang mempunyai banyak isu terutamanya berkaitan halal dan penyakit lembu gila (BSE). Penyelidikan ini adalah untuk menentukan kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti sosej ayam. Dua formulasi optimum T1 (10% Kappaphycus alvarezii, 3.81% gelatin ikan, 7.63% gelatin kaki ayam) dan T2 (2.57% Kappaphycus alvarezii, 5% gelatin ikan, 7.63% gelatin kaki ayam) telah diperoleh daripada Kaedah Respon Permukaan (RSM) dalam kajian awalan. Kualiti sosej ayam dikaji berdasarkan analisis proksimat dan ujian jangka hayat (pH, nilai TBA dan warna). Ujian jangka hayat dijalankan selama 3 minggu pada suhu penyimpanan 4 ± 1°C Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam meningkatkan (p<0.05) kandungan protein dan abu tetapi menurunkan (p<0.05) kandungan lemak. Nilai pH bagi sampel T1 dan T2 lebih tinggi berbanding dengan C semasa tempoh penyimpanan. Nilai TBA bagi sampel T1 dan T2 adalah rendah dibandingkan dengan C semasa tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam mengubah warna bagi sampel T1 dan T2 sepanjang tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam mengubah warna sosej ayam sepanjang tempoh penyimpanan. Kajian ini menunjukkan penambahan campuran Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam pada tahap optimum menghasilkan sosej ayam yang lebih berkualiti.

Malaysian Applied Biology, 2000

Page 1. Effects of Cryoprotectants on Functional Properties of Dried Lizardfish (Saurida tumbil) ... more Page 1. Effects of Cryoprotectants on Functional Properties of Dried Lizardfish (Saurida tumbil) Surimi NURUL HUDA*, AMINAH ABDULLAH** and ABDUL SALAM BABJI ... Lizardfish (Saurida tumbil) Surimi NURUL HUDA*, AMINAH ABDULLAH** and ABDUL SALAM BABJI ...

A study was conducted to formulate a chicken burger from soy bean waste. The process involved cle... more A study was conducted to formulate a chicken burger from soy bean waste. The process involved cleaning, mincing, mixing, homogenizing, forming and freezing of the samples at-20°C of the treatment sample before they were analyzed. There were four treatments of the chicken burgers consisting of the control chicken burger (C), the chicken burger with 15 % soy bean waste (T1), the chicken burger with 20 % soy bean waste (T2) and the chicken burger with 25 % soy bean waste (T3). Physicochemical analysis including Thiobarbituric Acid Value Analysis (TBA), total cooking loss „shear force and pH were conducted and there were signcant differences (p < 0.05). It was found that there was an increment in TBA value in the chicken soy burger for all four samples of the study. Among these four formulations, the highest pH value was)(blind in both the control and T3 sample. Soybean waste percentage will lower the percentage of cooking loss with the T2 sample having the highest cooking loss. The ...

African Journal of Biotechnology, 2009

The presence of natural antioxidant in plants is well known. This paper reports the antioxidative... more The presence of natural antioxidant in plants is well known. This paper reports the antioxidative activities of some methanolic plant extracts namely ‘ulam raja’ (Cosmos caudatus), ‘kesum’ (Polygonum minus), ‘selom’ (Oenanthe javanica), ‘pegaga’ (Centella asiatica) and ‘curry leaf’ (Murraya koenigii). The analysis carried out was total phenolic content, ferric reducing power, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. From the analyses, M. koenigii had the highest yield extraction (1.65%), highest total phenolic content (38.60 mg TAE/ 100 g fresh weight) and antioxidant activity (70.60%) using FTC method. Increasing the concentration of the extracts resulted in increased ferric reducing antioxidant power for all methanolic extracts tested. TBA analysis showed that C. caudatus extract had the highest antioxidant effect. Total phenolic content had positive correlation with antioxidant capacity (r = 0.451). This shows that the plants, especially M. koeniigi, may be p...

International Journal of Food, Nutrition and Public Health, 2012

ABSTRACT Purpose: Mechanically Deboned Chicken Meat Residue (MDCMR) is a waste product from chick... more ABSTRACT Purpose: Mechanically Deboned Chicken Meat Residue (MDCMR) is a waste product from chicken processing. Gelatin is water soluble protein mostly present in animals. Methodology: Gelatin extracted from Mechanically Deboned Chicken Meat Res-idue by combination alkaline-acid extraction process. Highest yield of gelatin extracted (%w/w) at temperature 80°C (16.03%) compare with gelatin extract-ed at 60°C (5.96%) and 70°C (14.19%). Findings: Proximate analysis of MDCMR showed the protein, moisture, lipid and ash content were 17.77±0.10%, 62.26±0.74%, 9.06±1.99% and 10.10±0.17% re-spectively. Protein content for the gelatin extracted at temperature 60°C, 70°C and 80°C were 26.61±0.82%, 28.04±1.07% and 33.00±0.35% respectively. Moisture, lipid and ash content for three type of gelatin extracted at tempera-ture 60°C, 70°C and 80°C had significant different (p<0.05). Water activity of gelatins extracted does not have significant difference (P>0.05). Color determi-nation and gel strength of gelatin were show the significant different (p<0.05). Value: Thus, gel strength of gelatin extracted inversely proportional to the ex-traction temperature.

Sains Malaysiana, 2014

Enterobacter sakazakii previously known as 'yellow-pigmented E. cloacae' has been classified as a... more Enterobacter sakazakii previously known as 'yellow-pigmented E. cloacae' has been classified as a new genus 'Cronobacter' based on taxonomic analysis and geno-and phenotypic evaluation. This pathogenic organism has been associated with rare form of infant meningitis and necrotizing enterocolitis (NEC) with high mortality rate (40-80%). Some cases have been linked to the consumption of contaminated powdered infant formula milk (PIF). The objective of this study was to determine the presence of Cronobacter spp. in PIF sold in Malaysia. A selective chromogenic agar, Brilliance Enterobacter sakazakii (DFI, Oxoid), was used for detection of Cronobacter strains. Presumptive Cronobacter isolates were identified using biochemical tests (API 20E and Microgen TM) and molecular assays (SYBR Green Real-time PCR and 16S ribosomal DNA sequencing). All presumptive Cronobacter strains produced typical blue-green colonies and non-Cronobacter strains produced yellow colonies on Brilliance Enterobacter sakazakii agar (DFI formulation). A total of 12 presumptive isolates were selected from DFI agar and identified with biochemical and molecular tests. The results indicated prevalence of 12.5% C. sakazakii contamination from 72 PIF samples. Molecular detection methods such as Real-time PCR and 16S rDNA proved to have higher identification percentage compared to the biochemical tests. In this study, it was observed that molecular assays were suitable means for sensitive identification of Cronobacter strains in PIF samples.

AFRICAN JOURNAL OF BIOTECHNOLOGY

Malaysian journal of nutrition, 1995

Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1... more Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic groups at home as well as in the fast food restaurants. The significant expansion of the fast food industry and the increase consumption of processed meat products makes it necessary for a re-evaluation of the nutritional quality of popular meat products currently available in the market. This review paper described the quality of some processed meat products, their proximate composition, meat quality, use of non meat proteins and binders, and the use of additives in the formulation of burgers, frankfurters, nuggets, bologna, chicken and beef balls. Preliminary results on the protein efficiency ra...

Pertanika, 1989

Four methods were used in the determination of meat content in local meat and meat products. Curr... more Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meat processing industry. ...

Poultry Science, 1982

Under the conditions of this study, preslaughter administering of electrolytes did not prevent ch... more Under the conditions of this study, preslaughter administering of electrolytes did not prevent changes in muscle characteristics after exposure to preslaughter stress. Holding birds at high temperature (38 C) prior to slaughter resulted in meat with a lower pH, water holding capacity, cooking ...

Poultry Science, 1982

Abstract One hundred and twenty hen turkeys at 21 weeks of age were equally randomized into the f... more Abstract One hundred and twenty hen turkeys at 21 weeks of age were equally randomized into the following four electrolyte treatments given 3 days prior to slaughter: 1) control group; 2) electrolyte at .05%; 3) .10%; and 4) .15% in drinking water. The birds were processed, chilled in an unagitated ice slush for 24 hr, packaged, and frozen at −20 C until analysis. Carcass yield, proximate composition in the breast muscle, mineral levels in the breast muscle, and various carcass characteristics were measured. Results indicated that electrolyte administration up to .10% via drinking water seemed to improve weight gain and percent water picked up, but this was not significant. However, this water gain was subsequently lost during thawing. Electrolyte levels did not significantly affect the postmortem meat quality. A level of .15% was found to be detrimental to feed intake and growth. No differences were observed in the proximate and mineral composition of the muscle tissue under different levels of electrolyte treatment.

Journal of Food Science and Technology, 2013

Pretreatments with different types of alkali and acid were compared to determine their effects on... more Pretreatments with different types of alkali and acid were compared to determine their effects on gelatin extraction from African catfish (Clarias gariepinus) skin. The study was divided into three parts. In the first part, the skins were only treated with alkaline (Ca(OH) 2 or NaOH) solution or pretreated with acetic acid solution. For second part, combination of alkali and acid pretreatment was carried out. For the third part, the skins were first treated with NaOH solution, followed by the treatment with acetic acid, citric acid or sulfuric acid solution. Functional properties including the yield of protein recovery, gel strength, viscosity, pH and viscoelastic properties were determined on gelatins obtained with different pretreatment conditions. Pretreatment with alkali removed noncollagenous proteins effectively, whilst acid pretreatment induced some loss of collagenous proteins. Combination of alkali and acid pretreatment not only removed the noncollagenous proteins and caused a significant amount of swelling, but also provided the proper pH condition for extraction, during which some cross-linkages could be further destroyed but with less breakage of intramolecular peptide chains. Pretreatment of catfish skins with 0.2 N NaOH followed by 0.05 M acetic acid improved yield of protein recovery, gel strength, viscosity, melting temperature and gelling temperature of gelatin extract.

International Journal of Food Sciences and Nutrition, 1996

Nine formulations were processed into bologna with different ratios of soy protein isolate (SPI):... more Nine formulations were processed into bologna with different ratios of soy protein isolate (SPI):sodium caseinate (SCA), i.e. 1:1, 1:2.5, 1:5, 5:1, 5:2.5, 5:5, 10:1, 10:2.5 and 10:5. The products were evaluated for yields, emulsion stability, physical measurements (shearforce-kgf and folding test) and taste panel evaluation. Formulations with 5:1 and 5:5 SPI:SCA had lower liquid loss resulting in higher yields while the others had poor emulsion stability and high liquid loss. Firmer texture was exhibited by formulations 1:1, 5:1 and 10:1 SPI:SCA but formulation with 1:1 SPI:SCA showed better gelation followed by 1:2.5, 1:5, 5:1, and 5:2.5. The other formulations had poor gelation and binding properties, especially formulation with 10:5 SPI:SCA. Sensory evaluation was carried out using 30 untrained panelists. Attributes evaluated were aroma, texture, chewiness, juiciness, saltiness, chicken taste and overall acceptance. Formulation with 5:1 SPI:SCA was more acceptable for texture, chicken taste and overall acceptance while formulation with 1:1 SPI:SCA was more acceptable for the chewiness, juiciness and saltiness attributes. There was no significant difference (P > 0.05) in aroma attribute, for all formulations.

ETD collection for University of Nebraska- …, 1980

... Cool pre-slaughter holding seemed to produce meat with better carcass quality characteristics... more ... Cool pre-slaughter holding seemed to produce meat with better carcass quality characteristics ... ABDUL SALAM BABJI, "THE EFFECTS OF ELECTROLYTE FEEDING, PRE-SLAUGHTER TEMPERATURE STRESS, AND POST-SLAUGHTER PROCESSING CONDITIONS ON THE ...

Sains Malaysiana

Sarang burung walit (SBW) dengan kandungan manfaat kesihatan yang pelbagai dihasilkan daripada bu... more Sarang burung walit (SBW) dengan kandungan manfaat kesihatan yang pelbagai dihasilkan daripada burung walit Aerodramus fuciphagus. Sarang tersebut dihasilkan menggunakan air liur burung walit yang mengandungi bahan glikoprotein yang tinggi. Kajian ini dijalankan untuk menghasilkan hidrolisat protein SBW dan seterusnya menentukan kesan masa pendidihan (0 - 180 minit) dan proses pencernaan ke atas sampel SBW dan hidrolisat protein SBW. Proses hidrolisis berenzim telah dijalankan dengan menggunakan enzim alkalase untuk menghasilkan hidrolisat protein SBW. Ujian pencernaan terhadap protein SBW dan hidrolisat yang dihasilkan telah dijalankan menggunakan simulasi sistem pencernaan manusia in vitro. Hasil kajian menunjukkan dengan peningkatan masa pendidihan sehingga 180 minit, kandungan peptida yang terhasil daripada pendidihan SBW mentah dan hidrolisat adalah berbeza secara signifikan (p<0.05) dengan nilai kandungan peptida daripada SBW mentah terdidih didapati lebih tinggi daripada h...

Sains Malaysiana, 2018

Malaysian Applied Biology, 2000

African Journal of Biotechnology, 2009

International Journal of Food, Nutrition and Public Health, 2012

Sains Malaysiana, 2014

AFRICAN JOURNAL OF BIOTECHNOLOGY

Malaysian journal of nutrition, 1995

Pertanika, 1989

Poultry Science, 1982

Journal of Food Science and Technology, 2013

International Journal of Food Sciences and Nutrition, 1996

ETD collection for University of Nebraska- …, 1980

Sains Malaysiana

Edible bird nest (EBN) is a traditional Chinese food that is nutritious and therapeutic since anc... more Edible bird nest (EBN) is a traditional Chinese food that is nutritious and therapeutic since ancient times. This study found that raw EBN has crude protein content of 58.28%. The aim of this research is to study the effect of heat treatment with different time (30 min, 60 min, 120 min and 180 min) and temperature (60°C, 80°C and 100°C) on the protein solubility, degree of hydrolysis (DH), peptide content and also the antioxidant activity of EBN analyzed through DPPH, ABTS and FRAP assays. According to the results obtained, protein solubility (3,302.56 μg/ml), DH (0.95%), peptide content (820.33 μg/ml), DPPH (46.15%), ABTS (94.21%) and FRAP (3.581 mgTEAC/g) activities of EBN hydrolysates showed the highest values at temperature 100°C for 180 min. This study showed that the positive results increased when the heating time and temperature applied were increased until the optimum level had reached at 100°C with duration time of 120 min- 180 min.In conclusion, EBN has the potential to b...

Food Chemistry, 2022

Sialic acids are a group of nine-carbon α-keto acids. Sialic acid exists in more than 50 forms, w... more Sialic acids are a group of nine-carbon α-keto acids. Sialic acid exists in more than 50 forms, with the natural types discovered as N-acetylneuraminic acid (Neu5Ac), deaminoneuraminic acid (2-keto-3-deoxy-nonulononic acid or Kdn), and N-glycolylneuraminic acid (Neu5Gc). Sialic acid level varies depending on the source, where edible bird's nest (EBN), predominantly Neu5Ac, is among the major sources of sialic acid. Due to its high nutritive value and complexity, sialic acid has been studied extensively through acid, aqueous, and enzymatic extraction. Although detection by chromatographic methods or mass spectrometry is common, the isolation and recovery work remained limited. Sialic acid is well-recognised for its bioactivities, including brain and cognition development, immune-enhancing, anti-hypertensive, anticancer, and skin whitening properties. Therefore, sialic acid can be used as a functional ingredient in the various industries. This paper reviews the current trend in the biochemistry, sources, extraction, and functions of sialic acids with special reference to EBN.