Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of emulsified low-fat meat product of India

2020 ◽  
pp. 128450
Author(s):  
Sajad A. Rather ◽  
F.A. Masoodi ◽  
Jahangir A. Rather ◽  
Rehana Akhter ◽  
Adil Gani ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Xanthan Gum ◽  
Meat Product ◽  
Storage Period ◽  
Cholesterol Oxidation ◽  
Low Fat ◽  
And Storage

scholarly journals FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

2021 ◽  
Vol 9 (2) ◽  
pp. 46-54
Author(s):  
Otávio A. S. Ribeiro ◽  
Kely P. Correa ◽  
Mauricio O. Leite ◽  
Marcio A. Martins ◽  
Jane S. R. Coimbra
Keyword(s):  
Fatty Acid ◽  
Human Milk ◽  
Fatty Acid Profile ◽  
Storage Period ◽  
Storage Conditions ◽  
Milk Lipid ◽  
Fatty Acid Profiles ◽  
Operational Conditions ◽  
Processing And Storage ◽  
And Storage

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified.  Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

scholarly journals Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

2016 ◽  
Vol 39 (2) ◽  
pp. 167-174 ◽  
Author(s):  
Maja Mauric ◽  
Kristina Starcevic ◽  
Sven Mencik ◽  
Mario Ostovic ◽  
Anamaria Ekert Kabalin
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Point Of View ◽  
Chain Polyunsaturated Fatty Acid ◽  
Turkey Meat ◽  
Free Range ◽  
Health Promoting ◽  
And Storage ◽  
Slow Growing ◽  
Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

scholarly journals Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

2011 ◽  
Vol 49 (5) ◽  
pp. 587-593 ◽  
Author(s):  
Jyotsna Rajiv ◽  
Dasappa Indrani ◽  
Pichan Prabhasankar ◽  
G. Venkateswara Rao
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Linum Usitatissimum ◽  
Flax Seed ◽  
And Storage ◽  
Storage Characteristics

scholarly journals Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

2017 ◽  
Vol 35 (No. 4) ◽  
pp. 352-359 ◽  
Author(s):  
Fagundes Daiane Terezinha de Oliveira ◽  
Lorenzo José Manuel ◽  
Santos Bibiana Alves dos ◽  
Fagundes Mariane Bittencourt ◽  
Heck Rosane Teresinha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Canola Oil ◽  
Effective Strategy ◽  
Low Fat ◽  
Overall Acceptability ◽  
Fat Reduction ◽  
Oil Mixtures ◽  
Sensory Parameters ◽  
Diameter Reduction

The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Three different batches were manufactured: a control with 100% of pork backfat, and treatments T1 and T2 where 50% of pork backfat was replaced by pork skin/water/canola oil mixtures at 45 : 45 : 10 (T1) or 40 : 40 : 20 (T2) ratios. A fat reduction up to 34% and an improvement of the fatty acid profile were achieved in the reformulated burgers. Lower diameter reduction and lower cooking loss were observed in the modified samples. Although an increase in TPA parameters (hardness, gumminess, and chewiness) and lightness (L*) was observed, the overall acceptability of the reformulated burgers was not affected. Therefore, the use of pork skin and canola oil is an effective strategy to confer technological and nutritional advantages to low-fat burgers.

scholarly journals Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

2018 ◽  
Vol 24 (2) ◽  
pp. 149-155
Author(s):  
Dragan Psodorov ◽  
Vera Lazic ◽  
Marijana Acanski ◽  
Djordje Psodorov ◽  
Senka Popovic ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Statistical Significance ◽  
Control Sample ◽  
Air Atmosphere ◽  
Profile Changes ◽  
And Storage

Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, and storing during a four weeks period at room temperature, in the case of the experimental samples. The statistical significance of the fatty acid profile change was examined using ANOVA method. The results of this research showed that there are no significant changes of fatty acids composition and content after defined storing period, with the exception of diunsaturated cis,cis-9,12-octadecadienoic (linoleic) acid, whose average content was reduced by 83.705%. However, a small amount of linoleic acid was converted to cis,trans-9,11-octadecadienoic (conjugated linoleic) acid. Therefore, it could be considered as appropriate to pack and storage Ricotta-filled pastry for the period of four weeks, considering the insignificant changes of fatty acid composition and content.

scholarly journals The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5122
Author(s):  
Agnieszka Orkusz ◽  
Wioletta Wolańska ◽  
Urszula Krajinska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Fatty Acid Content ◽  
Storage Conditions ◽  
Nutrient Loss ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
And Storage

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

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