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Guo X, Wang R. Analysis of Dynamic Changes of Lipid Composition and Structure of Deep‐Fried Pork Slices during Storage. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xi‐Juan Guo
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
| | - Rui‐Qi Wang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
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Abd Aziz N, Ahmad AS, Ghazali A, Ahmad NI, Ahmad Ali, Ong MC. Comparison of Proximate Composition of Raw and Cooked Intramuscle Tissue ofThunnus tonggol from Terengganu, Malaysia. PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY 2021; 29. [DOI: 10.47836/pjst.29.1.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
A study was carried out to determine the effects of the steaming process on the proximate composition of the dark and white muscle tissue of Thunnus tonggol sampled from Terengganu waters. The mean percentage of moisture, ash, lipid, and protein of the raw dark muscle was 59.1%, 3.8%, 12.1% and 33.9%, while in the raw white muscle were 66.7%, 2.9%, 2.7% and 33.9%, respectively. Both types of muscle showed a significantly different value in the lipid content. There was significant increase recorded in the protein content in both types of muscle after the steaming process (79.1% and 93.0% in dark and white muscles, respectively). Likewise, the percentage of ash showed some increment with 4.8% in the dark muscle and 7.9% in the white muscle. However, the cooking process decreased the percentage of moisture and lipid in both dark and white muscles. The percentage of moisture in dark muscle was reduced to 7.7%, and 9.7% in white muscle. On the other hand, percentage of lipid content in both types of muscles after the steaming process was 0.43% in dark muscle and 0.03% in white muscle. This study reveals that the cooking process had considerable effects on the proximate composition of both dark and white muscles.
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Hauy BN, Oliani CHP, Fracaro GG, Barbalho SM, Guiguer ÉL, Souza MDSSD, Mendes CG, Bueno MDS, Araújo AC, Bueno PCDS. Effects of Consumption of Coconut and Cow's Milk on the Metabolic Profile of Wistar Rats Fed a Hyperprotein Diet. J Med Food 2020; 24:205-208. [PMID: 32544020 DOI: 10.1089/jmf.2020.0031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The intake of milk has decreased over the past few decades in Western populations and has been replaced by drinks of plant origin. Substitution of cow's milk by vegetable drinks occurs for some reasons, such as the presence of lactose intolerance, reduced calorie intake, prevention of obesity, vegan diets, and concern about the use of hormone therapy and its possible residues in bovine milk. For these reasons, the objective of this study was to evaluate the biochemical and anthropometric profile of animals subjected to a diet supplemented with coconut milk. Animals were divided into six groups (G1-G6), treated, respectively, regular diet and coconut milk or cow's milk, and with a high-protein content diet and coconut milk or cow's milk. Our results showed that the animals treated with coconut milk reduced body weight and visceral fat, and also showed that the use of a high-protein diet in association with coconut milk is a good combination in reducing visceral fat, percentage of weight gain, food intake, cholesterol, and triglycerides. Our results do not show substantial metabolic changes when comparing the use of coconut milk with the use of cow's milk (we cannot say that the coconut milk itself can be better than cow's milk in the evaluated metabolic parameters).
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Affiliation(s)
- Beatriz Nomada Hauy
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
| | | | - Gabriela Garcia Fracaro
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
| | - Sandra Maria Barbalho
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil.,Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, Brazil
| | - Élen Landgraf Guiguer
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil.,Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, Brazil
| | | | | | - Manoela Dos Santos Bueno
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
| | - Adriano Cressoni Araújo
- Department of Medical Sciences, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
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Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Res Int 2020; 132:109091. [DOI: 10.1016/j.foodres.2020.109091] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 02/01/2023]
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Influence of the killing method of the black soldier fly on its lipid composition. Food Res Int 2019; 116:276-282. [DOI: 10.1016/j.foodres.2018.08.033] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 07/11/2018] [Accepted: 08/12/2018] [Indexed: 12/13/2022]
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