Effect of pretreatments and retort process on characteristics and sensory quality of edible bird’s nest beverage

Edible bird ’ s nest (EBN) flakes were pretreated using sodium alginate (AG) in the presence of different divalent cross-linking agents before retorting at different temperatures (118 and 121 °C). Protein was the dominant component (58.61 g 100 g⁻¹, wet weight basis), followed by carbohydrate (24.38 g 100 g⁻¹, wet weight basis). Fourier transform infrared spectra (FTIR) showed the interaction between 1.0 g 100 mL⁻¹ AG with protein as induced by cross-linking agents including 0.5 g 100 mL⁻¹ calcium chloride, 1.0 g 100 mL⁻¹ calcium lactate or 1.0 g 100 mL⁻¹ magnesium chloride. Those alginate gels formed in beverage (EBNB) could withstand retorting at both temperatures. All pretreated EBN yielded EBNB with higher hedonic liking scores than control and non-retort process. Pretreatment of ENB using 1.0 g 100 mL⁻¹ AG and 1.0 g 100 mL⁻¹ calcium lactate before retorting at 121 °C rendered safe ready-to-drink EBNB with high hedonic liking score of all attributes.     

Effect of Asian sea bass bio-calcium on textural,rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch

Effect of potato starch (2%–4%) and Asian sea bass bone bio-calcium (BC) (0%–10%) on characteristics of Indian mackerel fish spread was investigated. Starch levels had higher impact than bio-calcium concentration on characteristics of fish spread (P < 0.05). Firmness, consistency and cohesiveness of fish spread were raised with increasing starch and BC levels (P < 0.05). Highest lightness (L*) was found in fish spread added with 2% starch and 10% BC (P < 0.05). Highest a*, b*, C*-values but lowest hue angle were obtained in fish spread added with 4% starch and 10% BC (P < 0.05). Higher G' and viscosity were observed in sample added with 4% starch when BC was incorporated at higher level. All fish spreads generally showed shear thinning flow behaviour. Higher acceptability was attained for fish spread containing 4% starch and 10% BC without grittiness. This fish spread showed higher ash with lower moisture, protein and lipid contents than those without BC. Calcium solubility of fish spread was augmented after in vitro gastrointestinal tract system when fortified with 10% BC, and higher solubility of calcium was also noticeable, compared to BC itself. Overall high PUFA, acceptable PV and TBARS value were attained for fish spread fortified with 4% starch and 10% BC.     

House and cave edible bird’s nest: Characteristics and quality of sterilised beverages containing the selected bird’s nest

Edible bird’s nests (B_nest) collected from house and cave of eight provinces in the southern part of Thailand were characterised. B_nest from different locations had differences in Fourier transform infrared (FTIR) spectra and energy- dispersive X-ray (EDX) spectroscopy patterns but there was no distinctive difference in protein patterns. Crystallinity values of cave-B_nest from Phatthalung province (PL-C) and house-B_nest from Songkhla province (SK-H) (38.79% and 35.52%, respectively) were higher than those of other samples. PL-C and SK-H samples had different thermal behaviours, as determined by the thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). Both samples were used for the production of B_nest beverage using the retort process (121 °C for 11 min). Colour, soluble solid content, drained weight, and sterility were determined in both beverages. Average L*-value and soluble solid content of SK-H were higher than those of PL-C (P < 0.05). Higher a* and b*-values and drained weight were found in the latter. However, aerobic/anaerobic mesophiles and thermophiles were not detected in both samples. The beverage containing PL-C generally showed higher acceptability for all attributes, especially appearance, texture, and overall likeness (P < 0.05), than that with SK-H. Therefore, the habitat, where bird’s nest was collected, had a marked influence on the characteristics of both dried nest and resulting sterilised bird’s nest beverages.