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Martins da Silva R, Köhler A, de Cássia de Souza Schneider R, Prado de Vargas D, Lúcia Köhler A, da Costa E Silva D, Soares J. Proximate and fatty acid profile analysis of Tenebrio molitor and Zophobas morio using different killing methods. Food Chem 2024; 445:138719. [PMID: 38401309 DOI: 10.1016/j.foodchem.2024.138719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/26/2024] [Accepted: 02/06/2024] [Indexed: 02/26/2024]
Abstract
The present work aimed to quantify the macronutrients and the fatty acid (FA) profile in different killing methods, blanching (BC) and freezing (FR), on edible insects of the speciesTenebrio molitor(TM) andZophobas morio(ZM). Concerning macronutrients TM-BC and TM-FR presented 51.2% and 50.6% of protein, 28% and 29.4% of lipids, and 12.4% and 11.4%. Meanwhile, ZM-BC and ZM-FR expressed 42.8% and 43.7% of protein, 39.1% and 40.1% of lipids, and 10.7% and 8.9% of carbohydrates. The FA of TM and ZM shows respectively values of Saturated Fatty Acids (∑SFA) 30% - 45%, Monounsaturated (MUFA) 47% - 32%, Polyunsaturated (∑PUFA) 23% - 22%, Atherogenicity Index (AI) 0.64 - 0.75, Thrombogenicity Index (TI) 0.77 - 1.44 and hypocholesterolemic/hypercholesterolemic index (h/H) of 2.50-1.51. Based on the results obtained, the slaughter methods showed statistically differences in relation to MUFA's in TM, and ZM larvae only in the minority fraction of FA.
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Affiliation(s)
- Rafael Martins da Silva
- Department of Life Sciences, Entomology Laboratory - University of Santa Cruz do Sul, Avenida Independência 2293, Postal code: 96815-900, Santa Cruz do Sul, Brazil.
| | - Andreas Köhler
- Department of Life Sciences, Entomology Laboratory, Postgraduate Program in Environmental Technology - University of Santa Cruz do Sul, Avenida Independência 2293, Postal code: 96815-900, Santa Cruz do Sul, Brazil.
| | - Rosana de Cássia de Souza Schneider
- Department of Sciences, Humanities and Education, Postgraduate Program in Environmental Technology - University of Santa Cruz do Sul, Avenida Independência 2293, Postal code: 96815-900, Santa Cruz do Sul, Brazil.
| | - Diego Prado de Vargas
- Department of Life Sciences, Postgraduate Program in Environmental Technology - University of Santa Cruz do Sul, Avenida Independência 2293, Postal code: 96815-900, Santa Cruz do Sul, Brazil.
| | - Ana Lúcia Köhler
- Sul-MIP Biological Agents - Industry and Commerce of Biological Agents LTDA, Avenida Independência 2293, Postal code: 96815-900, Santa Cruz do Sul, Brazil.
| | - Daniela da Costa E Silva
- Postgraduate Program in Environmental Technology - University of Santa Cruz do Sul, Avenida Independência 2293, Postal code: 96815-900, Santa Cruz do Sul, Brazil.
| | - Jocelene Soares
- Department of Sciences, Humanities and Education, Postgraduate Program in Environmental Technology - University of Santa Cruz do Sul, Avenida Independência 2293, Postal code: 96815-900, Santa Cruz do Sul, Brazil.
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Albert F, Kovács-Weber M, Bodnár Á, Pajor F, Egerszegi I. Seasonal Effects on the Performance of Finishing Pigs' Carcass and Meat Quality in Indoor Environments. Animals (Basel) 2024; 14:259. [PMID: 38254428 PMCID: PMC10812434 DOI: 10.3390/ani14020259] [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: 12/19/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Most retailers in EU countries pay pig breeders for their animals' lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs' performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers' performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork.
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Affiliation(s)
| | | | | | - Ferenc Pajor
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary; (F.A.); (M.K.-W.); (Á.B.); (I.E.)
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Xue Q, Xue C, Luan D, Wang Y, Wen Y, Bi S, Xu L, Jiang X. Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production. Foods 2023; 12:4412. [PMID: 38137216 PMCID: PMC10743175 DOI: 10.3390/foods12244412] [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: 10/26/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.
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Affiliation(s)
- Qianqian Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Changhu Xue
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Donglei Luan
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yajing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Yunqi Wen
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
| | - Shijie Bi
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China;
| | - Lili Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Xiaoming Jiang
- Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Q.X.); (Y.W.); (X.J.)
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China
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The effect of dietary supplementation with guar ( Cyamopsis tetragonoloba) meal protein on the quality and chemical composition of pig carcasses. ANNALS OF ANIMAL SCIENCE 2023. [DOI: 10.2478/aoas-2023-0020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Abstract
Recent research efforts have focused on replacing expensive imported genetically modified soybean meal (GM SBM) as a protein source in animal diets with guar meal characterized by similar nutritional characteristics, which could improve meat quality. The aim of this study was to determine the effect of guar meal protein fed to pigs on carcass quality and the content of major nutrients and fatty acids in the longissimus lumborum (LL) muscle. Pigs were divided into four groups. Control group (1) animals were fed diets containing SBM as the main protein source. In diets for experimental groups 2, 3 and 4, SBM protein was replaced with guar meal protein in 25%, 50% and 75%, respectively. It was found that SBM replacement with guar meal protein at 25% affected carcass weight and the lean content, fat content and protein content of the LL muscle. An analysis of linear correlations revealed a strong negative correlation between the concentrations of monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) in the LL muscle of pigs fed diets containing 25% of guar meal protein, which is nutritionally desirable. The results of this study suggest that the dietary inclusion of guar meal protein at up to 25% of SBM protein has no negative effects on the fattening performance of pigs. Meat quality was not affected by diets fortified with guar meal protein.
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Wereńska M, Wołoszyn J, Okruszek A, Marcinkowska W, Haraf G. The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices. Poult Sci 2022; 102:102337. [PMID: 36470027 PMCID: PMC9720334 DOI: 10.1016/j.psj.2022.102337] [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: 07/05/2022] [Revised: 10/30/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022] Open
Abstract
The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat was investigated. The research material involved breast muscles (24 with skin and 24 without skin) cut from carcasses of 17-week-old females "Polish oat geese." Gas chromatography was used to establish the fatty acid profile and lipid indices were calculated. The kind of heat treatment and the type of goose meat (muscles with- and without skin) affected the fatty acid profile and lipid indices. The sum of SFA was higher in S-V, M, and S samples for both kinds of meat than in raw ones. The cooked samples with skin had a lower percentage of Ʃ SFA than the skinless meat. S-V and M cooking (for meat with skin) caused an increase, while in the case of S heating (for both kinds of meat) there were no significant differences in Ʃ MUFA compared to raw samples. The S-V, M, and S meat with skin was characterized by a higher value of Ʃ MUFA than skinless ones. The Ʃ PUFA was lower in S-V and M than in raw meat, wherein this decline was higher for M ones (for both kinds of meat). The M meat with skin had the lowest and S without skin the highest share of Σ PUFA. Heat treatment caused an increase in Σ PUFA n-6/n-3 ratio, the lowest value was shown by the S-V muscles. Sous-vide cooking was more beneficial for consumers than the remaining methods in terms of Σ DFA/Σ OFA, Σ UFA/Σ SFA, NVI, health-promoting index (HPI), inflammatory biomarker indexes, and Σ SFA, Σ OFA, Σ UFA, Σ DFA values for meat with skin (but not all of these were significant). In turn, stewing of meat without skin was more favorable than S-V and microwave cooking in relation to indexes such as: Σ DFA/Σ OFA, Σ UFA/Σ SFA, Σ PUFA/Σ SFA, PI, UI, AI, TI, HPI.
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Zhang L, Li F, Guo Q, Duan Y, Wang W, Yang Y, Yin Y, Gong S, Han M, Yin Y. Balanced branched-chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3796-3807. [PMID: 34921408 DOI: 10.1002/jsfa.11728] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/13/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Pork is an important food for humans and improving the quality of pork is closely related to human health. This study was designed to investigate the effects of balanced branched-chain amino acid (BCAA)-supplemented protein-restricted diets on meat quality, muscle fiber types, and intramuscular fat (IMF) in finishing pigs. RESULTS The results showed that, compared with the normal protein diet (160 g kg-1 crude protein), the reduced-protein diet (120 g kg-1 crude protein) supplemented with BCAAs to the ratio of 2:1:2 not only had higher average daily gain (P < 0.05) and carcass weight (P < 0.05) but also improved meat tenderness and juiciness by decreasing shear force (P < 0.05) and increasing water-holding capacity (P < 0.05). In particular, this treatment showed higher (P < 0.05) levels of phospho-acetyl-CoA carboxylase (P-ACC) and peroxisome proliferation-activated receptor-γ (PPARγ), and lower (P < 0.05) levels of P-adenosine 5'-monophosphate (AMP)-activated protein kinase (P-AMPK), increasing the composition of IMF and MyHC I (P < 0.05) in the longissimus dorsi muscle (LDM). In terms of health, this group increased eicosapentaenoic acid (EPA) (P < 0.01) and desirable hypocholesterolemic fatty acids (DHFA) (P < 0.05), and decreased atherogenicity (AI) (P < 0.01) and hypercholesterolemic saturated fatty acids (HSFA) (P < 0.05). CONCLUSION Our findings suggest a novel role for a balanced BCAA-supplemented restricted protein (RP) diet in the epigenetic regulation of more tender and healthier pork by increasing IMF deposition and fiber type conversion, providing a cross-regulatory molecular basis for revealing the nutritional regulation network of meat quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lingyu Zhang
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process; Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Fengna Li
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process; Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Qiuping Guo
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process; Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
| | - Yehui Duan
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process; Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
| | - Wenlong Wang
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process; Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
| | - Yuhuan Yang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yunju Yin
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Saiming Gong
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Mengmeng Han
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process; Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yulong Yin
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process; Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
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Cigarroa-Vázquez FA, Granados-Rivera LD, Portillo-Salgado R, Ventura-Ríos J, Esponda-Hernández W, Hernández-Marín JA, Cruz-Tamayo AA, Bautista-Martinez Y. Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments. Foods 2022; 11:foods11101509. [PMID: 35627079 PMCID: PMC9141284 DOI: 10.3390/foods11101509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/17/2022] [Accepted: 05/17/2022] [Indexed: 12/10/2022] Open
Abstract
Simple Summary The native guajolote meat is an important dietary source of proteins of high biological value for the rural population of Mexico. However, many of its quality characteristics are still unknown. Therefore, the fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments (boiled and baked) were evaluated. The heat treatments increased the concentration of saturated (SFA) and monounsaturated FA (MUFA) in the meat; in contrast, the concentration of polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and hypercholesterolemic FA indices decreased. Based on the results obtained, heat treatments increase the content of SFA and MUFA in breast and leg meat of native guajolote. Baking is less favorable for both types of muscle. Abstract Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments. For the study, a total of sixty muscle samples (30 breast meat and 30 leg meat) from adult male native guajolotes were used. The FA profile and nutritional indices were evaluated in raw meat (control) and meat subjected to two heat treatments (boiled and baked). The heat treatments, independently of the type of muscle, increased (p ≤ 0.05) the concentration of saturated (SFA) and monounsaturated FA (MUFA); in contrast, polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index, which has a negative hypercholesterolemic effect, and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and undesirable hypercholesterolemic FA indices decreased. In conclusion, heat treatments increase the content of SFA and MUFAs in breast and leg meat of native guajolote. Boiling or baking the meat deteriorates PUFAs but increases the nutritional indices. The present investigation would provide valuable information for the guajolote meat product processing.
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Affiliation(s)
- Francisco A. Cigarroa-Vázquez
- School of Agricultural Studies Mezcalapa, Autonomous University of Chiapas, Copainalá 29620, Mexico; (F.A.C.-V.); (W.E.-H.)
| | - Lorenzo Danilo Granados-Rivera
- Experimental Field—General Teran, National Institute of Forestry, Agricultural and Livestock Research, General Teran 67400, Mexico
- Correspondence: (L.D.G.-R.); (Y.B.-M.)
| | | | - Joel Ventura-Ríos
- School of Veterinary Medicine and Animal Husbandry, Autonomous Agrarian University Antonio Narro, Saltillo 25315, Mexico;
| | - William Esponda-Hernández
- School of Agricultural Studies Mezcalapa, Autonomous University of Chiapas, Copainalá 29620, Mexico; (F.A.C.-V.); (W.E.-H.)
| | | | - Alvar A. Cruz-Tamayo
- Faculty of Agricultural Sciences, Autonomous University of Campeche, Escarcega 24350, Mexico;
| | - Yuridia Bautista-Martinez
- School of Veterinary Medicine and Animal Husbandry, Autonomous University of Tamaulipas, Ciudad Victoria 87000, Mexico
- Correspondence: (L.D.G.-R.); (Y.B.-M.)
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Xu Y, Xie X, Zhang W, Yan H, Peng Y, Jia C, Li M, Qi J, Xiong G, Xu X, Zhou G. Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104240] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast. Poult Sci 2022; 101:101723. [PMID: 35172234 PMCID: PMC8851260 DOI: 10.1016/j.psj.2022.101723] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/31/2021] [Accepted: 01/09/2022] [Indexed: 11/23/2022] Open
Abstract
The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positive control), distilled water (negative control), oven-dried BG, and encapsulated BG extract. They were subjected to cooking via sous-vide (SV), boiling, and retorting, for 1 h. Both the BG extract and the different cooking methods modified the physicochemical, antioxidative, and fatty acid profiles of the chicken breast. The antioxidative value was 1.83 to 11.59 times higher than the negative control, with extensive protection from lipid oxidation observed in the oven-dried BG extract, compared the fresh BG treatment. The maltodextrin-encapsulated extract prolonged the protection of the antioxidant BG compounds under high-temperature cooking, and thus, produced the highest antioxidative values. The increase in SFA percentage is a consequence of high-temperature cooking, mainly from the increased proportion of palmitic and stearic acids. A higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids was observed under the SV cooking treatments that had BG extract prepared at any pretreatments. The BG lightly protected the linoleic acid during the retorting process. The BG extract treatment improved meat quality by lowering cooking loss (CL), improving water holding capacity (WHC), and provided better visual attributes. This study suggests that an appropriate cooking method, together with the addition of oven-dried BG extract in an either raw or encapsulated form, can improve the functional quality of chicken breast.
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Halagarda M, Wójciak KM. Health and safety aspects of traditional European meat products. A review. Meat Sci 2021; 184:108623. [PMID: 34753110 DOI: 10.1016/j.meatsci.2021.108623] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/01/2021] [Accepted: 07/04/2021] [Indexed: 11/18/2022]
Abstract
Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.
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Affiliation(s)
- Michał Halagarda
- Department of Food Product Quality, Cracow University of Economics, 30-033 Kraków, Sienkiewicza 5, Poland.
| | - Karolina M Wójciak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Skromna 8 Street, Poland.
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Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment. Poult Sci 2021; 100:101237. [PMID: 34198099 PMCID: PMC8255233 DOI: 10.1016/j.psj.2021.101237] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/08/2021] [Accepted: 04/24/2021] [Indexed: 11/26/2022] Open
Abstract
The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan-frying (PF) on the fatty acid profile and health lipid indices of goose meat was investigated in this study. The experimental material covered 80 breast muscles (40 with skin and subcutaneous fat and 40 without skin) cut from carcasses of 17-week-old “Polish oat geese”. The fatty acid profile of meat was determined by gas chromatography and health lipid indices were calculated. It was stated that the kind of heat treatment as well as the type of goose meat (muscles with and without skin) affected the fatty acid profile and health lipid indices. The sum of SFA was significantly higher in cooked samples for both kinds of meat than in raw ones. The cooked samples with skin had a lower increase in Ʃ SFA than the skinless meat. Boiling (meat without skin) and pan-frying (both kinds of meat) caused a slight decrease, while grilling and oven convection roasting (both kinds of meat) caused an increase of Ʃ MUFA in comparison to raw samples. Moreover, meat with skin is characterized by a higher value of Ʃ MUFA than meat without skin for all cooking methods. The Ʃ PUFA was lower in all cooked samples than in raw meat, wherein this decline was usually higher for skinned meat. The G meat was the lowest and PF the highest in Σ PUFA for both kinds of meat after heat treatment. The highest loss showed C20:4 n-6 in OCR samples and the lowest C18:2 n-6 in PF (both kinds of meat). Heat treatment caused an increase in the Σ PUFA n-6/n-3 ratio, wherein the lowest value was shown by the WBC samples without skin, and the highest by OCR with skin. Water bath cooking of meat was more beneficial for consumers in terms of AI, TI, Σ DFA/Σ OFA, Σ PUFA/Σ SFA, Σ UFA/Σ SFA indexes and Σ SFA, Σ OFA values than the remaining methods.
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Da D, Nian Y, Zou B, Zhao D, Zhang Z, Li C. Influence of induction cooking on the flavor of fat cover of braised pork belly. J Food Sci 2021; 86:1997-2010. [PMID: 33884626 DOI: 10.1111/1750-3841.15710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/10/2021] [Accepted: 03/07/2021] [Indexed: 11/26/2022]
Abstract
Fat has a great impact on texture and flavor of meat products, which is influenced by cooking methods. In this study, the profiles of fatty acids, volatile compounds, and texture of fat cover of braised pork belly were investigated after plane and concave induction cooking. The results showed that cooking time showed a great impact on fat content, textural properties, fatty acids composition, lipid oxidation, and volatile compounds of fat cover (p < 0.05). When cooking time was fixed, concave induction cooking caused lower hardness, chewiness, and saturated fatty acids but higher polyunsaturated fatty acids at 60 min than plane induction cooking. Electronic nose and GC-MS analyses showed that concave induction cooking had a greater impact on flavor of pork belly fat and produced a comparable flavor to plane induction cooked samples in a shorter time. Sensory evaluation showed that concave induction cooking had higher scores at 60 min. Thus, concave induction cooking could be a more efficient method for meat processing. PRACTICAL APPLICATION: Electromagnetic induction heating is an effective cooking technique. It is characterized by uniformity, efficiency, and safety of heating. The application of electromagnetic induction heating technology to the cooking of braised pork was studied, which provides information for further optimizing the cooking technology of braised pork and improving the quality of braised pork.
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Affiliation(s)
- Dandan Da
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Bo Zou
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Ze Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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13
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Mateo L, Ortuño J, Bañón S. Ewe's diet during gestation and lactation affects ready-to-eat meat from light lambs. Animal 2021; 15:100043. [PMID: 33500213 DOI: 10.1016/j.animal.2020.100043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/04/2020] [Accepted: 08/10/2020] [Indexed: 11/19/2022] Open
Abstract
Maternal grazing may benefit the fatty acid (FA) profile of lamb meat, although any improvement in terms of healthier polyunsaturated FAs (PUFA) may be impaired during subsequent culinary treatments. The objective was to assess the effects of a grass-based ewe diet on the FA profile of the ready-to-eat meat from grain-fed Segureña light lamb. The FA were determined in raw, grilled (G), Sous Vide (SV) cooked and cooked/hot-held (H) lamb leg patties resulting from two maternal rearing systems: grazing (Mediterranean trees, shrubs, herbs, stubble and fallow) or indoors (cereal grain and lucerne pellets). The grass-based ewe diet increased (P < 0.05) levels of n-3 PUFA and total linoleic conjugated acid (CLA), and decreased those of n-6 long chain PUFA and saturated FA (SFA) in the patties from all treatments. These changes in FA slightly increased (P < 0.05) the PUFA/SFA ratio and decreased (P < 0.05) the n-6/n-3 ratio in the raw (from 8.7 to 6.3), SV (from 8.8 to 6.2), G (from 9.0 to 6.3), SV + H (from 8.2 to 6.3) and G + H (from 9.3 to 6.4) patties, improving the atherogenic, thrombogenic and saturation indexes. The effects of the ewe's diet on lamb FA remained unaltered after successive culinary treatments, including aerobically mincing, cooking at an internal temperature of 72 °C and H at 65 °C for 4 h. Heating induced a partial degradation of meat PUFA but also favoured the loss of high saturated melted fat. Both facts balanced the PUFA/SFA ratio in cooked lamb despite the gradual formation of oxidised secondary lipids to the detriment of FA. Grilling or SV cooking did not affect the remaining levels of undegraded FA in the freshly cooked lamb, although SV improved the results obtained for the cooked/H lamb. Maternal diets based on grass result in a healthier ready-to-eat lamb.
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Affiliation(s)
- L Mateo
- Department of Food Technology and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Espinardo 30100, Murcia, Spain
| | - J Ortuño
- Department of Food Technology and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Espinardo 30100, Murcia, Spain
| | - S Bañón
- Department of Food Technology and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Espinardo 30100, Murcia, Spain.
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14
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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15
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Suleman R, Wang Z, Aadil RM, Hui T, Hopkins DL, Zhang D. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Sci 2020; 167:108172. [DOI: 10.1016/j.meatsci.2020.108172] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/17/2022]
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16
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Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00534] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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17
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Iko Afé O, Anihouvi D, Assogba M, Anihouvi E, Kpoclou Y, Douny C, Mahillon J, Anihouvi V, Scippo ML, Hounhouigan D. Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Junkuszew A, Nazar P, Milerski M, Margetin M, Brodzki P, Bazewicz K. Chemical composition and fatty acid content in lamb and adult sheep meat. Arch Anim Breed 2020; 63:261-268. [PMID: 32775611 PMCID: PMC7405649 DOI: 10.5194/aab-63-261-2020] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 06/24/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to compare the chemical composition and
fatty acid (FA) content of the muscle tissues of lambs and adult sheep bred
for meat production. Throughout the research period, the animals were
managed in a confinement indoor system under uniform environmental
conditions. After slaughter, meat samples collected from the musculus biceps femoris were used to
determine the basic chemical composition and fatty acid content in the
intramuscular fat. The analyses showed that, compared to lambs, meat from
adult animals exhibited a more beneficial ratio of n-6 to n-3 FAs, as well as
a favorable percentage of OFAs (dietary fatty acids having an
undesirable hypercholesterolemic effect on humans). The results of this
study support the inclusion of dietitian-recommended mutton into the human
diet and the promotion of the production of meat from adult animals as a
high-value product. The sheep industry could benefit economically,
particularly in countries where this meat type has not enjoyed a high
standing in consumer preferences.
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Affiliation(s)
- Andrzej Junkuszew
- Faculty of Animal Sciences and Bioeconomy, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Lublin, Poland
| | - Paulina Nazar
- Faculty of Animal Sciences and Bioeconomy, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Lublin, Poland
| | - Michał Milerski
- Department of Genetics and Breeding of Farm Animals, Institute of Animal Science, Prague, Czech Republic
| | - Milan Margetin
- Department of Animal Production, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic.,National Agricultural and Food Centre, Research Institute for Animal Production Nitra, Nitra, Slovak Republic
| | - Piotr Brodzki
- Department of Andrology and Biotechnology of Animal Reproduction, University of Life Sciences in Lublin, Lublin, Poland
| | - Konrad Bazewicz
- Faculty of Animal Sciences and Bioeconomy, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Lublin, Poland
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19
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Deng K, Ren C, Zhang G, Zhang Y, You P, Wang F, Fan Y. Polyphenol Compounds Attenuate High‐Dose PUFA‐Induced Oxidative Damage in Adipocytes. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kaiping Deng
- National Experimental Teaching Demonstration Center of Animal ScienceNanjing Agricultural UniversityNanjing210095China
| | - Caifang Ren
- National Experimental Teaching Demonstration Center of Animal ScienceNanjing Agricultural UniversityNanjing210095China
| | - Guomin Zhang
- National Experimental Teaching Demonstration Center of Animal ScienceNanjing Agricultural UniversityNanjing210095China
| | - Yanli Zhang
- National Experimental Teaching Demonstration Center of Animal ScienceNanjing Agricultural UniversityNanjing210095China
| | - Peihua You
- Portal Agri‐Industries Co.Ltd.Xingdian Street, Pikou DistrictNanjing CityJiangsu ProvinceChina
| | - Feng Wang
- National Experimental Teaching Demonstration Center of Animal ScienceNanjing Agricultural UniversityNanjing210095China
| | - Yixuan Fan
- National Experimental Teaching Demonstration Center of Animal ScienceNanjing Agricultural UniversityNanjing210095China
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20
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Li Y, Li YB, Liu CJ. Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage. J Oleo Sci 2017; 66:321-327. [PMID: 28239055 DOI: 10.5650/jos.ess16139] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Previously, we have shown that the fatty acid composition of Altay sheep tail fat is of reasonable value and is suitable for further development of possible commercial products. Changes in lipids of Altay sheep tail fat during 50 days of 4°C refrigerated storage were investigated. Lipid oxidation and lipolysis occurred during the storage. The pH showed a continually decreased from first day to the end of the storage (p < 0.05). The lipid oxidation was determined by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS). The increase PV was observed in Altay sheep fat up to 24 days of storage and decreased from then to the day 30 (p < 0.05). The increase in TBARS was significantly throughout the refrigerated storage (p < 0.05). The changes of the fatty acids identified by GS-MS demonstrated that saturated fatty acids increased from 43.6% to 56.3% and that polyunsaturated fatty acids and monounsaturated fatty acids decreased form 51.2% to 43.7% and from 2.4% to 2.1%, respectively. The content of the functional fatty acids except (C18:2 n-9), started to decrease after 20 days of storage. Those changes indicated that lipid oxidation occurred in Altay sheep tail fat during a long time of low temperature storage. In addition, the good correlation between PV/TBARS values and changes of individual fatty acids could be used as an indicator to monitor the changes of the unsaturated fatty acid during the development process of Altay sheep tail fat-related commercial products.
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Affiliation(s)
- Yu Li
- Department of Agricultural Product Storage and Process, Shihezi University
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21
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De Smet S, Vossen E. Meat: The balance between nutrition and health. A review. Meat Sci 2016; 120:145-156. [DOI: 10.1016/j.meatsci.2016.04.008] [Citation(s) in RCA: 152] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/06/2016] [Accepted: 04/07/2016] [Indexed: 12/15/2022]
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