Chemical Characteristics and Fatty Acid Profile of Foxtail Millet Bran Oil

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

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Crude Fat Content and Fatty Acid Profile and Their Correlations in Foxtail Millet

Cereal Chemistry ◽

10.1094/cchem-12-14-0252-r ◽

2015 ◽

Vol 92 (5) ◽

pp. 455-459 ◽

Cited By ~ 7

Author(s):

Aixia Zhang ◽

Xiaodong Liu ◽

Guirong Wang ◽

Huijun Wang ◽

Jingke Liu ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Foxtail Millet ◽

Fat Content

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The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

Archives Animal Breeding ◽

10.5194/aab-63-423-2020 ◽

2020 ◽

Vol 63 (2) ◽

pp. 423-430

Author(s):

Aurelia Radzik-Rant ◽

Witold Rant ◽

Gabriela Sosnowiec ◽

Marcin Świątek ◽

Roman Niżnikowski ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Gluteus Medius ◽

Chemical Characteristics ◽

Bioactive Components ◽

Muscle Type ◽

Lamb Meat ◽

Physico Chemical ◽

Longissimus Lumborum ◽

Chemical Traits

Abstract. An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM) muscle were collected to analyse the physico-chemical traits; fatty acid profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle compared to LL had the higher value (P < 0.05) of L* and a lower value (P < 0.05) of b* and H* both in PM and PMB lambs. The value of expressed juice was lower (P < 0.05) in both LL and GM muscles of PM lambs. A higher amount (P < 0.05) of collagen was found in LL muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs showed higher (P < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 (P < 0.05). The GM muscle was characterized by a higher (P < 0.05) content of taurine, while in the LL muscle there was a higher amount (P < 0.05) of carnosine. A larger amount (P < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The obtained results showed a greater impact of the lamb's genotype on the physical characteristics of meat than on its chemical composition and the content of bioactive components. The muscle type had an effect on meat colour; collagen content; fatty acid profile; and amount of taurine, carnosine, and L-carnitine present.

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