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Tian Y, Ding B, Ma ZR, Yang JT, Ding GT, Liu HN. Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions. J Dairy Sci 2023; 106:7419-7431. [PMID: 37641279 DOI: 10.3168/jds.2023-23300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 05/26/2023] [Indexed: 08/31/2023]
Abstract
Due to the lack of basic information on Chinese ghee and the increasing demand of consumers for natural oils, this study aims to explore and distinguish the quality characteristics of ghee in different regions of China. Ghee samples from 16 regions of Qinghai Province, Gansu Province, Xinjiang Uyghur Autonomous Region, and Tibet Autonomous Region were selected and their physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities were determined. The results showed that: (1) The physicochemical properties of ghee were different from different regions, but the freshness and fat content are generally high. The results of iodine value and saponification value suggest that the fatty acid composition is good; (2) The unsaturated fatty acid/saturated fatty acid content of ghee in Tibet and Xinjiang ranges from 63.05% to 79.13%, which is better than that in other regions; (3) Gansu Diebu ghee has the highest hardness (40.69 N); (4) Ghee from different regions has good antioxidant activity, DPPH free radical scavenging activity is 30.45% to 58.06%, ABTS free radical scavenging activity is 41.14% to 65.53%, and has varying degrees of inhibition on gram-positive bacteria. In addition, yak ghee, cattle-yak ghee and cow ghee have better fatty acid composition and antibacterial ability than scalper ghee. The results of this study distinguish the differences in the quality characteristics of yak ghee in different geographical regions. Therefore, it can provide a theoretical basis for the origin tracing and quality-oriented improvement of yak ghee.
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Affiliation(s)
- Y Tian
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China; College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - B Ding
- College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - Z R Ma
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - J T Yang
- College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - G T Ding
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China
| | - H N Liu
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Gansu Lanzhou 730030, China; College of Life Science and Engineering, Northwest Minzu University, Gansu Lanzhou 730030, China.
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Franceschi P, Sun W, Malacarne M, Luo Y, Formaggioni P, Martuzzi F, Summer A. Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China. Foods 2023; 12:foods12071413. [PMID: 37048234 PMCID: PMC10093724 DOI: 10.3390/foods12071413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
This research was aimed to assess the distribution of calcium, phosphorus and magnesium within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk), collected in three yak farms located in the Chinese province of Qinghai, were compared to nine bulk cow milk samples used as a reference. A quite similar content of colloidal calcium (0.80 vs. 0.77 mmol/g of casein; p > 0.05), a higher content of magnesium (0.05 vs. 0.04 mmol/g of casein; p ≤ 0.01) and a lower content of colloidal phosphorus (0.48 vs. 0.56 mmol/g of casein; p ≤ 0.01) between yak and cow casein micelles were found. Moreover, the yak casein micelles showed a lower value of prosthetic phosphorus (0.20 vs. 0.26 mmol/g of casein; p ≤ 0.05) compared to the cow micelles. The lower values of colloidal and prosthetic phosphorus in yak casein micelles suggest that the yak casein is less phosphorylated than the cow one.
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Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Singh TP, Arora S, Borad SG, Bam J, Paul V, Thomas R, Sarkar M. Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sun H, Li F, Li Y, Guo L, Wang B, Huang M, Huang H, Liu J, Zhang C, Feng Z, Sun J. Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol. Foods 2022; 11:foods11091322. [PMID: 35564044 PMCID: PMC9105880 DOI: 10.3390/foods11091322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 12/10/2022] Open
Abstract
High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T21) of the three oils decreased (p < 0.05), while the peak area ratio (S21) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.
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Affiliation(s)
- Hailei Sun
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Fangfang Li
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Yan Li
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Liping Guo
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Baowei Wang
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Ming Huang
- National R&D Branch Center for Poultry Meat Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211226, China;
| | - He Huang
- Shandong Newhope Liuhe Group Co., Ltd., Qingdao 266000, China; (H.H.); (J.L.)
| | - Jiqing Liu
- Shandong Newhope Liuhe Group Co., Ltd., Qingdao 266000, China; (H.H.); (J.L.)
| | | | - Zhansheng Feng
- Yingyuan Co., Ltd., Jining 272000, China; (C.Z.); (Z.F.)
| | - Jingxin Sun
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence:
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