Waterbath wnb 14

Total carbohydrate content of the extract obtained from MAE, CME, and SE was tested by phenol‐sulfuric method as described by Dubois et al. (1956 (link)). At first, liquid extract was dried in a fume hood (Köttermann GmbH fume hood) and resuspended with methanol (CH₃OH, 99% v/v) to obtain a final concentration of 1 mg/mL. Briefly, 1 mL of phenol solution (C₆H₆O, 5% v/v) and 5‐mL concentrated sulfuric acid (H₂SO₄, 97% v/v) were added to 1 mL of the sample. The mixture was vortexed and incubated in a water bath (Memmert Waterbath WNB 14) at 30°C for 30 min. The absorbance readings were determined by a Ultraviolet–visible spectrophotometer (Shimadzu UV‐1900i) at 490 nm. d‐glucose (0.02–0.10 mg/mL) was used as a standard for calibration of a standard curve (absorbance vs. concentration). The results were expressed as milligram of d‐glucose equivalent per gram of dry extract (mg GE/g extract).

The stability of the meat emulsion was evaluated based on the total expressible fluid and fat using the method of Ismail et al. [25 ], with some modifications. First, 15 g of the uncooked sample was stuffed into a labelled centrifuge tube and centrifuged at 3000 rpm at 4 °C for 15 min and heated in a water bath (Waterbath WNB 14, Memmert, Schwabach, Germany) for 30 min at 75 °C. The lid of the centrifuge tubes was open and left upside down in labelled crucibles for 1 h to drip dry the expressible fluid. The palleted samples were weighed, while the supernatants obtained were oven-dried overnight at 105 °C. The volumes of total expressible fluid (TEF) and the expressible fat (EFAT) were calculated using the formula as follows: