EXPERIMENT: 01

OBJECT
Determination of meat swelling capacity.
PRINCIPLE
This test determine the freshness of meat. Swelling capacity of meat
increase during spoilage due to protein degradation and penetration of
more amount of water in protein matrix. A method of measuring the water
binding capacity of muscle protein with low water holding forces known
as meat swelling.
THEORY
Water holding capacity is the ability of food to hold its own or added water
during the application of force, pressure, centrifuge or heating. WHC of
meat and meat products determine the visual acceptability, weight loss and
cook yield as well as sensory traits on consumption. Meat swelling capacity
related to the ability of water holding capacity of meat.
Reagents and apparatus:
1. Distilled water
2. Centrifuge
3. Blender
4. Graduated cylinder
5. Fish meat.
PROCEDURE
• Take 25gm of meat in 100ml of distilled water.
• Blend it for 2 min.
• Centrifuge 35ml of homogenate at 2000 rpm for 15 min.
 • Measure the volume of supernatant (S).
• Record the volume and denoted as SI.

CALCULATION

Percent meat swelling capacity can be determine as:

SI % = (35-S-7) ×100 ÷7

Volume= 19ml
SI%= (35-19-7) ×100÷7

SI%= 128.57%

RESULT AND DISCUSSION

The swelling capacity of fish meat is 128.57% so the water holding capacity
of meat is very low. Water holding capacity is decreased when if meat is
subjected to alternate freezing and thawing. Excessively attacked by micro-
organisms and other similar treatments are also the reasons behind.

REFERENCE

1. K. Rosenvold, in Encyclopedia of Meat Sciences (Second

Edition), 2014
 EXPERIMENT: 2

OBJECT
Determination of extract release volume. (EVR)
THEORY
This technique was first described in 1964 has been shown to be a value in
determining incipient spoilage in meat as well as in predictor refrigerator shelf life.
A rapid method to predict microbial quality of meat is extract release volume. The
ERV is related to water holding capacity which is highly correlated with pH. ERV
is the volume of aqueous extract released by a homogenate of meat when passed
through a filter paper for a given period of time. It is inversely proportional to the
extent of spoilage of meat.

PRINCIPLE

The technique is based on the volume of aqueous extract released by homogenate

of meat when allow to pass through the filter paper for a given period of time, by
this meat of good organoleptic and microbial quality release large volume of
extract, where poor meat release smaller volume or none.

Requirements:

1. Beaker
2. Distilled water
3. Whatman No 1 filter paper
4. Pestle and mortal
5. Graduated cylinder
PROCEDURE
• Take 25 gm meat sample in 100 ml distilled water.
 • Blend it with pestle and mortal.
• Filter through Whatman No 1 filter paper, folded thrice so as to make eight
sections.
• Allow the homogenate to seep between the fold.
• Collect the extract in 100ml graduated cylinder for 15 min.
• Record extract release volume and interpret results according to the
following

ERV Meat Quality

>25ml. Good

>20ml. Incipient

<20ml. Spoiled
OBSERVATION
ERV= 7.5ml

RESULT AND DISCUSSION

The ERV of the given fish meat is 7.5ml which means that the quality of meat is
good. The degree of correlation between bacterial numbers, tackiness, and ERV
was high enough to warrant the use of the ERV phenomenon as a rapid test of
microbial quality of meat.
REFERENCE
Rapid Methods for food and feed quality determination. Wabeninggen Academic
Publishers, Netherlands.
 EXPERIMENT: 3
OBJECT
Determination of moisture content (Drying Method)
THEORY
Open air drying using sun and wind has been practiced since ancient times to
preserve food. Water is usually removed by evaporation (air drying, sun drying,
smoking or wind drying) but, in the case of freeze drying, food is first frozen and
then the water is removed by sublimation. Oven drying works well if you can set
your oven to a temperature of 140 to 150°F [60 – 65 C]. Open the oven door 2 to 3
inches (5 to 8 cm) to allow moisture to escape. A convection oven works well
because it combines low heat with a fan to move the air.” Drying Fruits and
Vegetables.

Types of Drying Method:

A wide range of drying methods;

The most common are sun drying, hot air drying, contact drying, infrared drying,
freeze-drying, fluidized bed drying, and dielectric drying. Depending on the nature
of the products to be treated, either foodstuff or industrial material, these methods
prove to be more or less adapted.

PROCEDURE
Preparation of Sample:

The sample should be well homogenized and representative of whole batch under
test.

ANALYSIS:

• Place a steel dish containing about 20 g of sand and a glass rod in an air
oven and dry to constant weight at 103+2°C (1 hour should be sufficient).
Cool in dessicator for 30 minutes and weigh the dish with sand and glass
rod.
• Add about 5g of Sample and reweigh
• Add about 5 cm3 of industrial ethanol and stir it with glass rod to give a
homogeneous paste.
• Place on a water bath (temperature 60-80°) and stir occasionally until all the
ethanol has evaporated.
• Place dish and contents (including the glass rod) in an air oven and dry to
constant weight at 103+2° C (24 hours should be sufficient). Cool in
desiccator for 30 minutes and weigh.
• Report your result at percent moisture.
REFERENCE
Robyn D. Warner, in Lawrie´s Meat Science (Eighth Edition),
2017
 EXPERIMENT: 04

OBJECT
Moisture determination by Dean and Stark Method.

INTRODUCTION

Distillation method are based on direct measurement of the amount of water

removed from a food sample by evaporation. It is very useful moisture
determination for the samples which cannot be easily heated in an oven for
example: waxed packaging material or food containing volatile oils which would
be lost in oven heating and estimated as moisture.

The method is also useful for foods with low moisture content or products having
volatile oils such as herbs and spices. The method involve distilling out and
measuring water from the weighted sample using a liquid completely immiscible
with and lighter than water and having a B.P at about 100°C. Distillation with
boiling liquid provide an effective means of heat transfer, the water is removed
rapidly.

THEORY

The dean stark moisture test apparatus is used to determine the water content in
petroleum products, tars, emulsified asphalts and other bituminous materials by the
distillation method. The distillation process allows the water in the test sample to
be isolated and collected in the receiver of the Trap.

Principle of Dean and Stark Method:

A Dean-Stark trap is a special piece of glassware, which allows the collection

of water during a reaction through an azeotropic distillation. The desire to
collect water from a reaction can have various reasons. It can drive the
equilibria in reactions, where water is formed as a byproduct.
PROCEDURE
• Thoroughly clean all the glassware and dry by baking in oven.
• Select the capacity of the graduated receiver according to the weight and
expected moisture content of the sample.
• While the apparatus is still warm from the oven, wet the inner surface with
the small quantity of liquid to be used for distillation.
• Then ¼ fill the flask.
• Weigh out the sample, ensuring minimum exposure to air before and after
weight and transfer as quickly as possible to distillation flask.
• Ensure that the sample is quickly covered by the liquid (toluene).
• Gently boil until no further water collect in the receiver.
• Read off the volume of water collected in the graduated receiver.
• Report% moisture.
OBSERVATION AND CALCULATION
Sample weight= 10 gm
Volume of calibrated tube= 9.6
%moisture= volume ×100
 Sample wt.
= 96%
RESULT AND
DISCUSSION
The % moisture content of fish meat by Dean and Stark Method is 96%.

EXPERIMENT: 5

OBJECT

Assessment of fish freshness European Economic Community sensory scheme.

THEORY

Characteristic sensory changes occur in the appearance, odour, taste and texture of
fish when they deteriorated. In Europe, the most commonly used method for the
quality assessment of raw fish in the inspection service and in the fishing industry
is the European Union scheme’. This scheme does not take into account
differences between species because only general parameters are used. Torry
scheme” is the most commonly used scale for the freshness evaluation of cooked
fish, both in the fish industry and in research laboratories throughout Europe.
Odour is one of the most important parameters used to evaluate fish freshness.
Measurements of characteristic volatile compounds can be used to monitor the
freshness or spoilage stage of fish.
OBSERVATION

S.NO PARAMETERS GRADE

1 skin A

2 Outer slime A

3 eyes A

4 Gills A

5 peritoneum A

6 Gill and internal odors A

RESULT AND DISCUSSION

Freshness makes a major contribution to the quality of fish or fishery products. For
all kinds of products, freshness is essential for the quality of the final product. We
have graded A in all aspects because the fish we were given was so fresh.

REFERNECES

1. Alejandra, M.G.V.Munoz, and B.T.Carr 1992. Sensory Evaluation in Quality

control.

2. Library of Congress Cataloguing in Publishing Data. Amerongen, A.V, D.

Barug, M. Lauwaars 2007.