1
|
Cuchillo-Hilario M, Fournier-Ramírez MI, Díaz Martínez M, Montaño Benavides S, Calvo-Carrillo MC, Carrillo Domínguez S, Carranco-Jáuregui ME, Hernández-Rodríguez E, Mora-Pérez P, Cruz-Martínez YR, Delgadillo-Puga C. Animal Food Products to Support Human Nutrition and to Boost Human Health: The Potential of Feedstuffs Resources and Their Metabolites as Health-Promoters. Metabolites 2024; 14:496. [PMID: 39330503 PMCID: PMC11434278 DOI: 10.3390/metabo14090496] [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: 08/16/2024] [Revised: 09/05/2024] [Accepted: 09/06/2024] [Indexed: 09/28/2024] Open
Abstract
Recent attention has been given to animal feeding and its impact on human nutrition. Animal feeding is essential for meeting human dietary needs, making it a subject of significant interest and investigation. This review seeks to outline the current understanding of this disciplinary area, with a focus on key research areas and their potential implications. The initial part of the paper discusses the importance of animal feed resources and recognizes their crucial role in guaranteeing sufficient nutrition for both humans and animals. Furthermore, we analyzed the categorization of animal feeds based on the guidelines established by the National Research Council. This approach offers a valuable structure for comprehending and classifying diverse types of animal feed. Through an examination of this classification, we gain an understanding of the composition and nutritional content of various feedstuffs. We discuss the major categories of metabolites found in animal feed and their impact on animal nutrition, as well as their potential health advantages for humans. Flavonoids, polyphenols, tannins, terpenoids, vitamins, antioxidants, alkaloids, and essential oils are the primary focus of the examination. Moreover, we analyzed their possible transference into animal products, and later we observed their occurrence in foods from animal sources. Finally, we discuss their potential to promote human health. This review offers an understanding of the connections among the major metabolites found in feedstuffs, their occurrence in animal products, and their possible impact on the health of both animals and humans.
Collapse
Affiliation(s)
- Mario Cuchillo-Hilario
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
- Departamento de Ciencias Biológicas, Facultad de Estudios Superiores de Cuautitlán, Universidad Nacional Autónoma de México, Km 3.5 Carretera Teoloyucan-Cuautitlán, Estado de México 54000, Mexico
| | - Mareli-Itzel Fournier-Ramírez
- Departamento de Ciencias Biológicas, Facultad de Estudios Superiores de Cuautitlán, Universidad Nacional Autónoma de México, Km 3.5 Carretera Teoloyucan-Cuautitlán, Estado de México 54000, Mexico
| | - Margarita Díaz Martínez
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - Sara Montaño Benavides
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - María-Concepción Calvo-Carrillo
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - Silvia Carrillo Domínguez
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - María-Elena Carranco-Jáuregui
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - Elizabeth Hernández-Rodríguez
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - Patricia Mora-Pérez
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - Yesica R Cruz-Martínez
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| | - Claudia Delgadillo-Puga
- Departamento de Nutrición Animal Dr. Fernando Pérez-Gil Romo, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico
| |
Collapse
|
2
|
Khushboo, Kaushik N, Widell KN, Slizyte R, Kumari A. Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs. Foods 2023; 12:995. [PMID: 36900512 PMCID: PMC10001017 DOI: 10.3390/foods12050995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/14/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and -18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life.
Collapse
Affiliation(s)
- Khushboo
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, India
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201313, India
| | - Nutan Kaushik
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, India
| | - Kristina Norne Widell
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Brattørkaia 17C, 7010 Trondheim, Norway
| | - Rasa Slizyte
- Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Brattørkaia 17C, 7010 Trondheim, Norway
| | - Asha Kumari
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, India
| |
Collapse
|
3
|
Magalhães IMC, Paglarini CDS, Vidal VAS, Pollonio MAR. Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Camila de Souza Paglarini
- Department of Food Technology School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Vitor Andre Silva Vidal
- Department of Food Technology School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | | |
Collapse
|
4
|
Ferjančič B, Kugler S, Korošec M, Polak T, Bertoncelj J. Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14808] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Blaž Ferjančič
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Saša Kugler
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Mojca Korošec
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Tomaž Polak
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| | - Jasna Bertoncelj
- Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
| |
Collapse
|
5
|
Fan R, Zhou D, Cao X. Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products. PLoS One 2020; 15:e0233447. [PMID: 32442194 PMCID: PMC7244152 DOI: 10.1371/journal.pone.0233447] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Accepted: 05/05/2020] [Indexed: 11/19/2022] Open
Abstract
The food industry is currently shown the concern with low-fat products. This study aims to evaluate the properties of oat β-glucan(OG)-marine collagen peptide (MCP) mixed gels induced by high pressure at different ratios, pressures, pH levels and the superiority of application in the sausage. The results indicated that the typical gel with high levels of hardness, cohesiveness, springiness, and chewiness, as well as high water holding and oil adsorption capacities was formed using the OG/MCP ratio of 10:1 under 400 MPa at pH 6.0. The mixed gel replacing with 50% fat significantly increased the springiness and chewing(P<0.05), and sausages with 80% mixed gel were significantly juicier than that of the control sausage(P<0.05). Therefore, OG-MCP mixed gel could be used in the reformulation of low-fat meat products to enhance their safety and nutritional value.
Collapse
Affiliation(s)
- Rui Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, P. R. China
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, P. R. China
| | - Dan Zhou
- School of Life Science and Technology, Beijing University of Chemical Technology, Beijing, P. R. China
| | - Xueli Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, P. R. China
| |
Collapse
|
6
|
Kumar Y. Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1704001] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Yogesh Kumar
- Agricultural Structures and Environmental Control Division, Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, India
| |
Collapse
|
7
|
Fang Z, Lin P, Ha M, Warner RD. Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13894] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
| | - Peiying Lin
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville VIC 3010 Australia
| |
Collapse
|
8
|
Kehlet U, Pagter M, Aaslyng MD, Raben A. Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensations. Meat Sci 2017; 125:66-75. [PMID: 27918927 DOI: 10.1016/j.meatsci.2016.11.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 10/27/2016] [Accepted: 11/02/2016] [Indexed: 12/17/2022]
Abstract
This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3g to 6g dietary fibre per 100g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.
Collapse
Affiliation(s)
- Ursula Kehlet
- Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark.
| | - Mette Pagter
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Margit D Aaslyng
- Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| |
Collapse
|
9
|
Gibis M, Schuh V, Allard K, Weiss J. Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models. Carbohydr Polym 2016; 159:76-85. [PMID: 28038756 DOI: 10.1016/j.carbpol.2016.12.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 11/01/2016] [Accepted: 12/04/2016] [Indexed: 10/20/2022]
Abstract
Four carboxymethyl celluloses (CMCs) differing in molecular weight (MW) and degree of substitution (°DS) were initially characterized in NaCl solution (0.1 M) and on properties of emulsion-type sausage models. The impact of the different CMCs (0-2 wt%) on the rheological behavior and firmness of an emulsion-type sausage models containing 1.8wt% NaCl was studied. Rheology (unheated/heated) and firmness (heated) showed an increasing effect with increasing CMC concentrations. Addition of>1wt% CMC led to a decrease in storage modulus of the unheated/heated batter and to a decrease in firmness of heated independent of the CMC-type used. CLSM revealed that high amounts of CMCs prevented formation of a coherent protein matrix. Water-binding capacity indicated that CMC contributed to the water-retention capability of sausage batters. Small differences between the CMCs were observed using various °DS and similar MW. Results indicate that the addition of low CMC concentrations (≤0.5wt%) may help to reduce fat content.
Collapse
Affiliation(s)
- Monika Gibis
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Valerie Schuh
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Karin Allard
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| |
Collapse
|
10
|
Yang H, Khan MA, Han M, Yu X, Bai X, Xu X, Zhou G. Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
11
|
Petersson K, Godard O, Eliasson AC, Tornberg E. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre. Meat Sci 2013; 96:503-8. [PMID: 24008058 DOI: 10.1016/j.meatsci.2013.08.019] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Revised: 08/07/2013] [Accepted: 08/11/2013] [Indexed: 11/29/2022]
Abstract
Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to its gelling ability upon heating. These sausages exhibited low process (0.9%) and frying losses (10.9%), and high values of firmness (11.0 N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6 N). Rye bran was suitable in meatballs, probably due to its particulate nature, which is more acceptable in this type of meat product, where the gelling properties are not as important as in sausages. There was no significant difference between the firmness of meatballs containing rye bran (6.1 N) and the reference (7.5 N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6 N and 2.0 N).
Collapse
Affiliation(s)
- Karin Petersson
- Department of Food Technology, Engineering and Nutrition, Food Technology, LTH, Chemical Center, P.O. Box 124, SE-221 00 Lund, Sweden.
| | | | | | | |
Collapse
|