Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder

This research aimed is to determine the effect of Secang extract addition and sardinella fish oil as feed additive on eggs performance and production of quail. The 98 quails and 10 weeks divided into 4 groups with unequal replication using the completely randomized design. The treatment which are P0 (based ration), P1 (based ration + 0,2% secang extract + 4% sardinella fish oil), P2 (based ration + 0,4% secang extract + 4% sardinella fish oil), P3 (based ration + 0,6% secang extract + 4% sardinella fish oil). The parameters observed were length storage time of egg, egg cholesterol rate, feed consumption, egg weight, hen day production, egg mass, feed conversion and mortality. Data were analyzed by ANOVA and Duncan’s analysis. The results showed that Secang extract addition and sardinella fish oil were increase egg cholesterol (P<0.05) and not significantly (P>0.05) on length storage time of egg and production of quail.

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Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

Meat Science ◽

10.1016/j.meatsci.2013.11.004 ◽

2014 ◽

Vol 96 (3) ◽

pp. 1297-1303 ◽

Cited By ~ 34

Author(s):

L. Marchetti ◽

S.C. Andrés ◽

A.N. Califano

Keyword(s):

Response Surface Methodology ◽

Fish Oil ◽

Response Surface ◽

Milk Proteins ◽

Low Fat

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Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk

Food Science of Animal Resources ◽

10.5851/kosfa.2019.e25 ◽

2019 ◽

Vol 39 (2) ◽

pp. 309-323 ◽

Cited By ~ 4

Author(s):

Farideh Vahid Moghadam ◽

Rezvan Pourahmad ◽

Ali Mortazavi ◽

Daryoush Davoodi ◽

Reza Azizinezhad

Keyword(s):

Fish Oil ◽

Gum Arabic ◽

Fermented Milk ◽

Low Fat

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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