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Varzaru I, Untea AE, Panaite TD, Turcu R, Saracila M, Vlaicu PA, Oancea AG. Chlorella vulgaris as a Nutraceutical Source for Broilers: Improving Meat Quality and Storage Oxidative Status. Foods 2024; 13:2373. [PMID: 39123564 PMCID: PMC11312065 DOI: 10.3390/foods13152373] [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: 07/06/2024] [Revised: 07/24/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024] Open
Abstract
This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers' diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn-soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products.
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Affiliation(s)
- Iulia Varzaru
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania; (A.E.U.); (R.T.); (M.S.); (P.A.V.); (A.G.O.)
| | - Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania; (A.E.U.); (R.T.); (M.S.); (P.A.V.); (A.G.O.)
| | - Tatiana Dumitra Panaite
- Department of Nutrition Physiology, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania;
| | - Raluca Turcu
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania; (A.E.U.); (R.T.); (M.S.); (P.A.V.); (A.G.O.)
| | - Mihaela Saracila
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania; (A.E.U.); (R.T.); (M.S.); (P.A.V.); (A.G.O.)
| | - Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania; (A.E.U.); (R.T.); (M.S.); (P.A.V.); (A.G.O.)
| | - Alexandra Gabriela Oancea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania; (A.E.U.); (R.T.); (M.S.); (P.A.V.); (A.G.O.)
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Hassan FA, Mohamed MS, Othman DO, El-Medany SA, Ismail R, Balalmuralikrishnan B, Alhotan RA, Attia YA, Bovera F, Mahrose K, Abdel-Rahman AM. Growth performance, plasma metabolites, meat quality, and meat and lipid health indices of New Zealand White rabbits as affected by dietary dried tomato pomace powder supplementation during the summer season. J Anim Physiol Anim Nutr (Berl) 2024; 108:1083-1095. [PMID: 38528432 DOI: 10.1111/jpn.13953] [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: 07/21/2023] [Revised: 11/01/2023] [Accepted: 03/07/2024] [Indexed: 03/27/2024]
Abstract
One hundred and twenty New Zealand White rabbits (NZW) (5-week-old; 735.27 ± 27.23 g) were kept in an open-sided house during the summer season. The experiment aims to evaluate the impacts of dried tomato pomace powder (DTPP) supplementation on rabbits' performance, blood metabolites, carcass traits, meat quality, and lipid and health indices of NZW rabbits during 5-13 weeks of age. The four treatments were a standard rabbit feed (control) and the control diet supplemented with 0.5, 1.0, and 1.5% DTPP, respectively. Rabbits fed a diet containing 1.5% DTPP showed the highest growth rate through weeks 9-13 of age despite having the lowest feed intake spanning 5-13 weeks. The best feed conversion ratio (FCR) was recorded in rabbits fed with 1.5% DTPP-supplemented diet for 5-13 weeks. Diets supplemented with 0.5 or 1.0% DTPP enhanced markedly dressing %, total edible flesh, saturated (SFAs), monounsaturated (MUFAs), and polyunsaturated fatty acid (PUFAs) contents, as well as the ∑n - 6/∑n - 3 ratio and the total n - 6 of meat. Dietary supplementation with DTPP decreased kidney, abdominal, and back fat. Diets supplemented with DTTP decreased total cholesterol, triglycerides, and very low-density lipoprotein (vLDL) concentrations. The greatest levels of linoleic acid, arachidonic and water-holding capacity in meat were observed in rabbits fed 1.5% DTPP-supplemented diets. Diets containing 1 and 1.5% DTPP improved meats' atherogenic and thrombogenic indices, meat lipid quality desired fatty acids/undesired fatty acids ratio, and meat health index. Conclusively, DTPP up to 1.5% maintained the growth performance of rabbits, boosted meat quality through increasing vitamin E, reduced fat deposition, modified fatty acid composition, and improved atherogenic, thrombogenic, and hypocholesterolemic indices of rabbit meat.
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Affiliation(s)
- Fawzia A Hassan
- By-Products Utilization Research Department, Animal Production Research Institute, Agricultural Research Center, El-Dokki, Giza, 12618, Egypt
| | - Manal S Mohamed
- Poultry Nutrition Research Department, Animal Production Research Institute, Agricultural Research Center, El-Dokki, Giza, 12618, Egypt
| | - Doaa O Othman
- Central Laboratory for Agricultural Climate, Agricultural Research Center, Giza, Egypt
| | - Shawky A El-Medany
- Regional Center for Food and Feed, Agricultural Center, Giza, 12618, Egypt
| | - Rehab Ismail
- Animal Production Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
| | | | - Rashed A Alhotan
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Youssef A Attia
- Animal and Poultry Production Department, Faculty of Agriculture, Damanhour University, Damanhour, Egypt
| | - Fulvia Bovera
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, via F. Delpino,1, Napoli, 80137, Italy
| | - Khalid Mahrose
- Animal and Poultry Production Department, Faculty of Technology and Development, Zagazig University, Zagazig, 44511, Egypt
| | - Aya M Abdel-Rahman
- Rabbit, Turkey and Water Fowl Department, Animal Production Research Institute, Agricultural Research Center, El-Dokki, Giza, 12618, Egypt
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3
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Attia YA, Al sagan AA, Hussein ESOS, Olal MJ, Ebeid TA, Alhotan RA, Qaid MM, Bovera F, Shehta HA, Tufarelli V. Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake. J Poult Sci 2024; 61:2024010. [PMID: 38577583 PMCID: PMC10985019 DOI: 10.2141/jpsa.2024010] [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: 12/01/2023] [Accepted: 03/04/2024] [Indexed: 04/06/2024] Open
Abstract
Flaxseed cake contains high levels of phenolic compounds, which have numerous biological activities, as well as a considerable amount of omega-3 fatty acids, such as α-linolenic acid, which remains after oil extraction. In this study, we examined the effects of flaxseed cake meal (FSCM) on the antioxidative status, lipid metabolism, egg fatty acid profile, and egg health index of white-egg laying hens. A total of 63 Hisex White laying hens were divided into three experimental treatment groups and fed diets containing 0, 5, or 10% FSCM from 48 to 58 weeks of age. Feeding with 5 and 10% FSCM did not significantly (p>0.05) influence total lipid, triglyceride, total cholesterol, very low-density lipoprotein-cholesterol, or low-density lipoprotein-cholesterol concentrations, or the high-/low-density lipoprotein ratio in the serum and egg yolk; however, 10% FSCM significantly (P<0.05) increased serum high-density lipoprotein. Dietary FSCM also did not affect (P>0.05) antioxidant markers in the eggs and blood plasma. Notably, dietary inclusion of FSCM significantly increased (P<0.05) total n-3 polyunsaturated fatty acids (PUFAs), α-linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid levels in egg yolk, whereas the n-6:n-3 PUFAs ratio was markedly (P<0.05) decreased in a dose-dependent manner. Moreover, including 5-10% FSCM improved (P<0.05) egg health indices, with 10% being the most beneficial. Together, these findings indicated that the inclusion of up to 10% FSCM in laying hen diets improved egg yolk lipid and fatty acid profiles, as well as egg quality and nutritional and metabolic indices.
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Affiliation(s)
- Youssef A. Attia
- Animal and Poultry
Production Department, Faculty of Agriculture,
Damanhour University, Damanhour 22516, Egypt
| | - Ahmed A. Al sagan
- King Abdulaziz City
for Science and Technology, Riyadh 12354, Saudi
Arabia
| | - El-sayed O. S. Hussein
- Department of
Animal Production, College of Food and
Agricultural Sciences, King Saud University,
Riyadh 11451, Saudi Arabia
| | - Marai J. Olal
- Admin & Animal
Nutrition Technical Services, Danisco Animal
Nutrition & Health (IFF), Riyadh 11411, Saudi
Arabia
| | - Tarek A. Ebeid
- Department of
Poultry Production, Faculty of Agriculture,
Kafrelsheikh University, Kafr El-Sheikh 33516,
Egypt
| | - Rashed A. Alhotan
- Department of
Animal Production, College of Food and
Agricultural Sciences, King Saud University,
Riyadh 11451, Saudi Arabia
| | - Mohammed M. Qaid
- Department of
Animal Production, College of Food and
Agricultural Sciences, King Saud University,
Riyadh 11451, Saudi Arabia
| | - Fulvia Bovera
- Department of
Veterinary Medicine and Animal Production,
University of Napoli Federico II,, Napoli 80137,
Italy
| | - Heba A. Shehta
- Regional Centre for
Food and Feed, Agricultural Research Center, Giza
12619, Egypt
| | - Vincenzo Tufarelli
- Department of
Precision and Regenerative Medicine and Jonian
Area, Section of Veterinary Science and Animal
Production, University of Bari ‘Aldo Moro’,, Bari
70010, Italy
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Juodka R, Nainienė R, Šiukščius A, Leikus R, Šarauskas G. Effects of Dietary Hempseed or Camelina Cakes on Fatty Acid Composition of Quail Meat. Life (Basel) 2023; 14:53. [PMID: 38255668 PMCID: PMC10817457 DOI: 10.3390/life14010053] [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: 11/09/2023] [Revised: 12/12/2023] [Accepted: 12/22/2023] [Indexed: 01/24/2024] Open
Abstract
The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times (p < 0.01). The muscle tissues of CA contained 3.4-3 times more eicosapentaenoic acid (p < 0.01), 1.2 times more docosapentaenoic acid (p < 0.05-p < 0.01) and 1.3 times more docosahexaenoic acid (p < 0.01) and, thus, demonstrated the increase in total long chain (LC) n-3 polyunsaturated fatty acids (PUFA) (p < 0.01) and total n-3 PUFA (p < 0.01) compared with the C group. The ALA and total n-3 PUFA content in the breast and leg meat of HE-treated quail were, respectively, 1.3 and 1.1 times higher (p < 0.01) than in the C group but the accumulation was lower compared to the CA group. The content of γ-linolenic acid was found to be 1.21-1.31 times higher in HE quail meat (p < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.
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Affiliation(s)
- Robertas Juodka
- Department of Ecology, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania
| | - Rasa Nainienė
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania; (A.Š.); (G.Š.)
| | - Artūras Šiukščius
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania; (A.Š.); (G.Š.)
| | - Raimondas Leikus
- Department of Animal Feeding and Feedstuffs, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania;
| | - Giedrius Šarauskas
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania; (A.Š.); (G.Š.)
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Varzaru I, Oancea AG, Vlaicu PA, Saracila M, Untea AE. Exploring the Antioxidant Potential of Blackberry and Raspberry Leaves: Phytochemical Analysis, Scavenging Activity, and In Vitro Polyphenol Bioaccessibility. Antioxidants (Basel) 2023; 12:2125. [PMID: 38136244 PMCID: PMC10740815 DOI: 10.3390/antiox12122125] [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: 11/24/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
The goal of this research was nutritional evaluation through the phytochemical analysis of blackberry and raspberry leaves, the screening of their biological activity (antioxidant capacity and inhibition of lipid peroxidation), and the investigation of the effect of in vitro gastrointestinal digestion (GID) of blackberry and raspberry leaves on the bioaccessibility of polyphenol subclasses. The concentrations of the analyzed liposoluble antioxidants were higher (p < 0.05) in blackberry leaves compared to raspberry leaves, while a significant (p < 0.05) higher content of water-soluble antioxidants was registered in raspberry leaves (with a total polyphenol content of 26.2 mg GAE/g DW of which flavonoids accounted for 10.6 mg/g DW). Blackberry leaves had the highest antioxidant capacity inhibition of the superoxide radicals (O2•-), while raspberry leaves registered the highest inhibition of hydroxyl radicals (•OH), suggesting a high biological potency in scavenging-free radicals under in vitro systems. The maximum inhibition percentage of lipid peroxidation was obtained for blackberry leaves (24.86% compared to 4.37% in raspberry leaves), suggesting its potential to limit oxidative reactions. Simulated in vitro digestion showed that hydroxybenzoic acids registered the highest bioaccessibility index in the intestinal phase of both types of leaves, with gallic acid being one of the most bioaccessible phenolics. The outcomes of this investigation reveal that the most significant release of phenolic compounds from blackberry and raspberry leaves occurs either during or after the gastric phase. Knowledge about the bioaccessibility and stability of polyphenol compounds during digestion can provide significant insights into the bioavailability of these molecules and the possible effectiveness of plant metabolites for human health.
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Affiliation(s)
- Iulia Varzaru
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
| | | | | | | | - Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
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Plaha NS, Kaushik N, Awasthi S, Singh M, Kaur V, Langyan S, Kumar A, Kalia S. Comparison of nutritional quality of fourteen wild Linum species based on fatty acid composition, lipid health indices, and chemometric approaches unravelling their nutraceutical potential. Heliyon 2023; 9:e21192. [PMID: 37928019 PMCID: PMC10623282 DOI: 10.1016/j.heliyon.2023.e21192] [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: 10/02/2023] [Accepted: 10/18/2023] [Indexed: 11/07/2023] Open
Abstract
Fatty acid profiles of 14 Linum species was determined by GC-MS analysis to study the nutritional quality of Linum species based on fatty acid composition, lipid health indices, and chemometric approaches. L. lewisii and L. marginale found to have the highest content of ALA i.e., 65.38 % and 62.79 %, respectively, L. tenuifolium recorded the highest linoleic acid content (69.69 %), while, L. catharticum recorded highest oleic acid (27.03 %). Health indices viz. polyunsaturated fatty acids/saturated fatty acids ratio, n-6/n-3 fatty acids ratio, atherogenicity, thrombogenicity, oxidability, oxidative stability, hypocholesterolemic/hypercholesterolemic fatty acids, and peroxidisability calculated based on the fatty acid composition revealed that all the linseed species except L. aristatum, L. tenuifolium and L. hudsoniodes have healthy fatty acid composition. L. lewisii clearly emerges as a promising species followed by L. bienne with great values across multiple indices, making them as a potential candidate for dietary or nutritional interests. The lipid profile of Linum species could be well distinguished by two principal components by Principal Component Analysis (PCA).
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Affiliation(s)
- Navdeep Singh Plaha
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, UP, India
| | - Nutan Kaushik
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, UP, India
| | - Sumegha Awasthi
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, UP, India
| | - Mamta Singh
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Vikender Kaur
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Sapna Langyan
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Ashok Kumar
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Sanjay Kalia
- Department of Biotechnology, Government of India, New Delhi, India
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Wereńska M. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat. Poult Sci 2023; 102:103064. [PMID: 37722278 PMCID: PMC10518714 DOI: 10.1016/j.psj.2023.103064] [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: 06/28/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/20/2023] Open
Abstract
The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n = 48 with skin and subcutaneous fat and n = 48 without skin) from 17-wk-old "Polish oat geese." The kind of heat treatment and the type of goose meat and interaction the type of meat × heat treatment affected the amount of CL. The lowest value of CL was stated for SV samples. The meat with skin was characterized by a lower shear force value (SF), hardness, gumminess, and chewiness than samples without skin for all cooking methods. There were no differences in SF value for M and S samples with skin. The S samples characterized by the highest value of SF, hardness and the SV meat by the lowest for both kind of meat. The M samples characterized by the higher value of cohesiveness, gumminess and chewiness compare to SV and S meat. All instrumental color parameters were significantly affected by cooking technology (P = 0.001). There were differences in color lightness (L*) of investigated cooked samples. The SV meat had the highest value of L* parameter and was characterized by a lighter color among others. The highest decrease in a* value was stated for S and lowest for SV meat. The SV showed more intense red color than remaining samples. The a* value decreased and b* parameter increases with an increase the heat treatment temperature. The value of b* was higher in S (about 100°C) samples than in raw meat and processed by SV (70°C). From consumer point of view the best color had goose breast muscles subjected to SV process. Considering all tested sensory features, the overall palatability of SV goose samples was rated as excellent, S as very good and M as good.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
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Wereńska M, Okruszek A. Impact of frozen storage on some functional properties and sensory evaluation of goose meat. Poult Sci 2023; 102:102894. [PMID: 37478620 PMCID: PMC10387603 DOI: 10.1016/j.psj.2023.102894] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/18/2023] [Accepted: 06/24/2023] [Indexed: 07/23/2023] Open
Abstract
The objective of this study was to investigate the changes in the functional properties (pH, water holding capacity [WHC], water binding capacity [WBC], cooking losses [CL], defrosting losses [DL]), color parameters (L*, a*, b*, C, h°, ΔE), and sensory evaluation of breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum and stored in frozen conditions at -20°C. During 17 wk, the geese were fed ad libitum on the same complete feed. The samples (18 BM and 18 LM) from the right part of the carcasses were stored for 30, 90, 80, 270, and 365 d. The changes in functional properties were established using a standard method used in the meat industry, according to Wierbicki et al. (1962), Grau and Hamm (1953), and CIE, (1986). Sensory evaluation was established according to defined parameters in PN-ISO 8586-2:2008. The time of frozen storage affected the decrease in WHC and WBC of BM and LM. Moreover, the LM can be characterized by a higher WHC and WBC compared to the values in the BM. It was established that CL and DL, which are the critical quality indicators, negatively increased in BM and LM during frozen storage. Considering the sensory evaluation and L*, a*, b*, C, it was established that changes in BM and LM during frozen storage were unfavorable. The scores given for smell, taste, consistency, and general appearance, as also L*, a*, and b* parameters decreased significantly during frozen storage. In addition, BM received lower scores for general appearance (at 180th and 270th day), and L* (in all frozen storage), than LM. BM and LM characterized the parameter ΔE in the range of 0.44 to 1.45, which allowed us to conclude that slight color differences were visible in these muscles (<2). Based on the study, it can be suggested that the optimal frozen storage time for BM and LM should not be longer than 180 d.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
| | - A Okruszek
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
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9
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Wasilewski R, Kokoszyński D, Włodarczyk K. Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins. Animals (Basel) 2023; 13:2066. [PMID: 37443864 DOI: 10.3390/ani13132066] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 05/31/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.
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Affiliation(s)
- Rafał Wasilewski
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland
| | - Dariusz Kokoszyński
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland
| | - Karol Włodarczyk
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland
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Sun Q, Wang T, Zhan X, Hong S, Lin L, Tan P, Xiong Y, Zhao H, Zheng Z, Bi R, Liu W, Wang S, Khim JS. Legacy and novel perfluoroalkyl substances in raw and cooked squids: Perspective from health risks and nutrient benefits. ENVIRONMENT INTERNATIONAL 2023; 177:108024. [PMID: 37315488 DOI: 10.1016/j.envint.2023.108024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/24/2023] [Accepted: 06/04/2023] [Indexed: 06/16/2023]
Abstract
Perfluoroalkyl substance (PFAS) existed ubiquitously in the environment and could be ingested unconsciously with food which posed a disease risk to human health. Swordtip squid (Uroteuthis edulis) is one of the most popular and highly consumed seafood worldwide, with wide distribution and abundant biomass. Therefore, it is of great importance to the health of the public by reducing the health risks of squid consumption while preserving the benefits of squid to humans. In this study, the PFAS and fatty acids in squids were tested from the southeast coastal regions of China, a major habitat for squids. Relative higher concentrations of PFAS in squid were found in the subtropical zone of southern China (mean: 15.90 ng/g·dw) compared to those of the temperate zone of northern China (mean: 11.77 ng/g·dw). The digestive system had high tissue/muscle ratio (TMR) values, and the pattern of TMR among the same carbon-chain PFAS was similar. Cooking methods have a significant contribution to eliminating PFAS (in squids). PFAS were transferred from squids to other mediums after cooking, so juice and oil should be poured out to minimize PFAS exposure into body. The result showed that squids can be regarded as a healthy food by health benefits associated with fatty acids. Estimated daily intake (EDI) had the highest level in Korea via consuming squids through cooking processes compared with other countries. Based on the assessment of the hazard ratios (HRs), there was a high exposure risk of perfluoropentanoic acid (PFPeA) via taking squids for human health. This research provided the theoretical guidance of aquatic product processing in improving nutrition and reducing harmful substances.
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Affiliation(s)
- Qiongping Sun
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Tieyu Wang
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China.
| | - Xinyi Zhan
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Seongjin Hong
- Department of Marine Environmental Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Lanfang Lin
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Peixin Tan
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Yonglong Xiong
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Hancheng Zhao
- Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Zhixin Zheng
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Ran Bi
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China; Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou 511458, China
| | - Wenhua Liu
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China; Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou 511458, China
| | - Shuqi Wang
- Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Jong Seong Khim
- School of Earth and Environmental Sciences & Research Institute of Oceanography, Seoul National University, Seoul 08826, Republic of Korea
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Sun Q, Zhang J, Wang T, Xiong Y, Zhan X, Zhao H, Wang J, Fan Y, Bi R, Wang S, Hong S, Khim JS. Cooking methods effectively alter perfluoroalkyl substances and nutrients in cultured and wild bullfrogs. JOURNAL OF HAZARDOUS MATERIALS 2023; 445:130555. [PMID: 37055966 DOI: 10.1016/j.jhazmat.2022.130555] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 11/24/2022] [Accepted: 12/03/2022] [Indexed: 06/19/2023]
Abstract
The ubiquitous distribution of perfluoroalkyl substances (PFASs) poses a threat to the health of aquatic organisms and humans. Bullfrogs are considered a popular aquatic food product in South China, providing high protein and tasty cuisine; however bullfrogs have been shown to contain significant concentrations of PFASs. However, the risk-benefit ratios of PFASs and nutrient contents in cooked bullfrogs are not well understood. PFASs and nutrients were investigated in raw and cooked specimens of cultured and wild bullfrogs in this study. Novel PFASs showed higher detection levels and accumulation in wild bullfrogs than in cultured bullfrogs. Potential factors such as fat and fatty acid ratio affected PFASs accumulation in different tissues and by different cooking methods of bullfrogs. All cooking methods can reduce PFASs in edible tissues while significantly enhancing the nutritive value index (NVI) compared to raw bullfrogs. Steaming was the most effective way to reduce PFASs (rate of reduction was over 66%) and resulted in a lower risk of contributing to arteriosclerosis than other cooking methods assessed by atherogenicity index (AI) values. Cultured bullfrogs instead of wild bullfrogs were recommended for human consumption, and steaming was regarded as a better cooking method in terms of risk-benefit concerns. Overall, this work provides quantitative analysis of cooking methods that alter PFASs and nutrients in bullfrogs.
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Affiliation(s)
- Qiongping Sun
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Jiaer Zhang
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Tieyu Wang
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China.
| | - Yonglong Xiong
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Xinyi Zhan
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Hancheng Zhao
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Jianwen Wang
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Yueyao Fan
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Ran Bi
- Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Shuqing Wang
- Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Seongjin Hong
- Department of Marine Environmental Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jong Seong Khim
- School of Earth and Environmental Sciences & Research Institute of Oceanography, Seoul National University, Seoul 08826, Republic of Korea
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12
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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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13
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HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Li Z, Hong T, Zhao Z, Gu Y, Guo Y, Han J. Fatty Acid Profiles and Nutritional Evaluation of Fresh Sweet-Waxy Corn from Three Regions of China. Foods 2022; 11:foods11172636. [PMID: 36076821 PMCID: PMC9455725 DOI: 10.3390/foods11172636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/22/2022] [Accepted: 08/27/2022] [Indexed: 11/16/2022] Open
Abstract
Fresh corn is a kind of herbaceous plant with rich nutritive value and a reasonable composition of fatty acids; however, there is little research on methods for the systemic nutritional evaluation of fatty acids in fresh corn. The aim of the present study was to conduct a comparative analysis of the fatty acid profiles of Chinese Huangnuo 9 sweet-waxy corn from the provinces of Inner Mongolia, Jilin, and Heilongjiang by gas chromatography; to establish a nutritional evaluation system according to the impacts of nutrients from fatty acids on human health; and finally, to evaluate, compare and rank fresh sweet-waxy corn grown in different regions. Tocopherols were detected by liquid chromatography in order to demonstrate the anti-oxidation activity of fresh corn’s fatty acids. The fatty acid contents and compositions of the 12 samples from the three regions are significantly different from each other. The nutrient value of the fatty acids in fresh corn was analyzed by factor analysis and a linear structural relation model, followed by the fitting and appraising of the model. The studied fresh sweet-waxy corn 1-4 from Inner Mongolia had the highest γ-tocopherol content and the closest saturated fatty acid:monounsaturated fatty acid:polyunsaturated fatty acid rate to the recommended value. The fatty acid profiles of sweet-waxy corns 2-1, 2-2, and 2-3 were the most diverse, and the comprehensive evaluation result of fresh corn 2-4 was the best; its total fatty acid content was the highest. Fresh corn 3-1 in Heilongjiang had the highest unsaturated fatty acids and lower values in its atherosclerosis index and thrombosis index, which suggested the strongest anti-atherosclerosis and anti-thrombotic ability. This work will give a reference to guide dietary choices and provide data support for dietary recommendations for residents.
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Affiliation(s)
- Ziqi Li
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Tiannuo Hong
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Zhenyu Zhao
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Yanting Gu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Yanzhi Guo
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Juan Han
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- Laboratory of Safety & Nutritional Function Risk Assessment for Agricultural Products of China Ministry of Agriculture and Rural Affairs, Beijing 100081, China
- Correspondence: ; Tel.: +86-10-82106427; Fax: +86-10-82105184
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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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Barido FH, Utama DT, Kim YJ, Lee SK. Fatty acid profiles and flavour-related compounds of the retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract. Anim Biosci 2022; 35:1080-1090. [PMID: 35507844 PMCID: PMC9271379 DOI: 10.5713/ab.21.0575] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Accepted: 04/22/2022] [Indexed: 11/27/2022] Open
Abstract
Objective This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1°C, 1.5 kgf/cm2 for 1 h. Results The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5′-guanosine monophosphate and 5′-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.
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Sáez-Royuela M, García T, Carral JM, Celada JD. Fish Oil Replacement by a Blend of Vegetable Oils in Diets for Juvenile Tench (Tinca tinca Linnaeus, 1758): Effects on Growth Performance and Whole-Body Composition. Animals (Basel) 2022; 12:ani12091113. [PMID: 35565539 PMCID: PMC9105335 DOI: 10.3390/ani12091113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/21/2022] [Accepted: 04/24/2022] [Indexed: 02/06/2023] Open
Abstract
Simple Summary Fish oil (FO) can be totally replaced by a blend of vegetable oils (30% linseed oil, 20% corn oil, and 50% olive oil) in diets for juvenile tench (Tinca tinca Linnaeus, 1758) without negative effects on survival rate and growth performance. Diets affected the composition of juveniles so that lipid content was significantly lower in animals fed diets without FO. Moreover, the content of linolenic acid (18:3n-3) increased as FO substitution did, being significantly higher with respect to control diet (without vegetable oils) from 40% or higher FO replacement diets. No differences in saturated, monounsaturated, and polyunsaturated fatty acids were found in the fish whole-body. Nutritional indices can be considered within optimal values for healthy foods. Abstract Among freshwater species, tench (Tinca tinca Linnaeus, 1758) is considered as a promising species for the diversification of aquaculture, but the intensification of techniques is necessary to promote and consolidate its culture. Adequate feeding in early growth phases is essential to face further grow-out. Fish oil (FO) is the main source of lipids in fish diets, but its production is unsustainable, and thus, alternative oils should be considered. A 90-day experiment was performed to evaluate the effects of partial and total replacement of cod liver oil (FO) by a blend of vegetable oils (VO) in juvenile tench. Six isonitrogenous and isolipidic diets with different levels of a VO blend containing 30% linseed oil, 20% corn oil, and 50% olive oil were tested: 0% (control), 20%VO, 40%VO, 60%VO, 80%VO, and 100%VO. With all diets, survival was 100%, and there were not differences in growth performance (total length (TL); weight (W); specific growth rate (SGR); feed conversion ratio (FCR); and biomass gain (BG)). Compared to the control group, whole-body lipid content decreased significantly in the 100%VO group. No differences in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were found in the whole-body. The content of linolenic acid (ALA) in the whole-body increased as FO substitution did, being significantly higher with respect to control diet from 40% FO replacement diets. Nutritional indices, such as ΣPUFA/ΣSFA and Σn-6/Σn-3 ratios, tended to increase with increasing VO content, whereas the EPA + DHA showed an opposite trend. A total replacement of FO by the blend of VO did not affect the growth performance and fatty acid profile of juvenile tench. Further research on the effects of VO diet on nutritional quality in tench reared to commercial size should be performed.
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Fu L, Du L, Sun Y, Fan X, Zhou C, He J, Pan D. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage. Foods 2022; 11:foods11071055. [PMID: 35407142 PMCID: PMC8997726 DOI: 10.3390/foods11071055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage.
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Affiliation(s)
- Li Fu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
- Correspondence: ; Tel.: +86-574-8760-9573
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Cong X, Wang Q, Sun C, Yu F, Chen L, Sun Z, Shi H, Xue C, Li Z. Temperature effects on the nutritional quality in Pacific oysters (Crassostrea gigas) during ultraviolet depuration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1651-1659. [PMID: 34472630 DOI: 10.1002/jsfa.11503] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/15/2021] [Accepted: 09/02/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Oysters are mainly consumed in the raw form, so it is important to get rid of bacteria and other harmful substances. Ultraviolet (UV) sterilization depuration is a commonly used method and does not produce chemical residues or act directly on shellfish, resulting in minimal adverse effects on flavor. This study simulated the industrial depuration process using UV sterilization to depurate Pacific oysters (Crassostrea gigas). The effects of different temperatures (15, 20, and 25 °C) on the quality and taste components of C. gigas were investigated by measuring changes in physiological and biochemical indexes in C. gigas tissue samples. RESULTS At the end of depuration, no oyster mortality occurred, but it was up to 55% at 25 °C at 84 h. Glycogen content decreased the most at 25 °C at 48 h. The fatty acid content was higher at 20 and 25 °C. Succinic acid content decreased significantly and was higher at 20 and 25 °C at 48 h with no significant difference. Total free amino acid (FAA) content was significantly higher at 20 °C, however, there were no significant differences in nucleotide content at any temperature at 48 h. Adenylate energy charge (AEC) values decreased, with higher values at 15 and 25 °C, and equivalent umami concentration (EUC) values increased, with higher values at 20 and 25 °C. CONCLUSION Considering the changes in flavor substances and mortality rate, 20 °C is the appropriate temperature for UV sterilization depuration of C. gigas to produce better edible quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xiaohan Cong
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Qi Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Cheng Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fanqianhui Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Lipin Chen
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhongkai Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Haohao Shi
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266237, P.R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, P.R. China
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Yang Y, Wang Y, Shan H, Zheng Y, Xuan Z, Hu J, Wei M, Wang Z, Liu Q, Li Z. Novel Insights into the Differences in Nutrition Value, Gene Regulation and Network Organization between Muscles from Pasture-Fed and Barn-Fed Goats. Foods 2022; 11:381. [PMID: 35159531 PMCID: PMC8834483 DOI: 10.3390/foods11030381] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 12/04/2022] Open
Abstract
The physiological and biochemical characters of muscles derived from pasture-fed or barn-fed black goats were detected, and RNA-seq was performed to reveal the underlying molecular mechanisms to identify how the pasture feeding affected the nutrition and flavor of the meat. We found that the branched chain amino acids, unsaturated fatty acids, and zinc in the muscle of pasture-fed goats were significantly higher than those in the barn-fed group, while the heavy metal elements, cholesterol, and low-density lipoprotein cholesterol were significantly lower. RNA-seq results showed that 1761 genes and 147 lncRNA transcripts were significantly differentially expressed between the pasture-fed and barn-fed group. Further analysis found that the differentially expressed genes were mainly enriched in the myogenesis and Glycerophospholipid metabolism pathway. A functional analysis of the lncRNA transcripts further highlighted the difference in fatty acid metabolism between the two feeding models. Our study provides novel insights into the gene regulation and network organization of muscles and could be potentially used for improving the quality of mutton.
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Affiliation(s)
- Yufeng Yang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Yan Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Huiquan Shan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Yalin Zheng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Zeyi Xuan
- The Animal Husbandry Research Institute of Guangxi Zhuang Autonomous Region, Nanning 530010, China; (Z.X.); (M.W.)
| | - Jinling Hu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Mingsong Wei
- The Animal Husbandry Research Institute of Guangxi Zhuang Autonomous Region, Nanning 530010, China; (Z.X.); (M.W.)
| | - Zhiqiang Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Qingyou Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Zhipeng Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
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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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