Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of abalone

2022 ◽  
pp. 132047
Author(s):  
Quanquan Li ◽  
Jie Lu ◽  
Yajie Chang ◽  
Guiping Shen ◽  
Jianghua Feng
Keyword(s):  
Nutritional Intake ◽  
Cooking Methods

Beef Retail Identification Cuts

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Brian J. Estevez ◽  
Chad Carr ◽  
Larry F. Eubanks
Keyword(s):  
Visual Representation ◽  
Cooking Methods ◽  
Retail Cuts

  A visual representation of the beef retail cuts along with suggested cooking methods.

Health and Nutritional Status of Orphan Children’s Living in Orphanages with Special Reference to District Anantnag of Jammu and Kashmir

2016 ◽  
Vol 3 (2) ◽  
Author(s):  
Mashkoor Ahmad Lone ◽  
Dr. P. Ganesan
Keyword(s):  
Age Groups ◽  
Indian Academy ◽  
Dental Enamel ◽  
Nutritional Intake ◽  
Age Group ◽  
Asian Countries ◽  
Jammu And Kashmir ◽  
Material Resources ◽  
Height For Age ◽  
Weight For Age

The practice of placing deprived children having least or no emotional and material resources, in orphanages has since long been prevailing in socio -economically poor Asian countries. A sample of 30 children residing in orphanage in district Anantnag in the age group of 13-18 years was selected for the present study. Most of the children were found socially and psychologically disturbed. As per Indian Academy Paediatrics (IAP) classification with respect to weight for age the condition was not bad that as approximately 67% percent of the children were found to be normal. In the same way height for age as per Waterloo’s classification shown that more than half of the children were normal. On clinical examination approximately 47% of children were normal, while as rest were suffering from dispigmentation of hair, moon face, xerosis of skin cheilosis, magenta tongue, spongy bleeding gums, oedema, conjuctival xerosis, and mottled dental enamel. The findings indicated that nutritional intake was deficient for all nutrients when compared to, Recommended Daily Allowances Chart (RDA) for all age groups which may be linked to poor planning of menus in orphanages.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Stress is Associated with Nutritional Intake and Metabolic Syndrome in Urban Middle-Aged Women

2019 ◽  
Vol 48 (8) ◽  
pp. 802-810
Author(s):  
Suji Byeon ◽  
Yoonjin Shin ◽  
Jungwon Yoon ◽  
Sooa Kim ◽  
Yangha Kim
Keyword(s):  
Metabolic Syndrome ◽  
Nutritional Intake ◽  
Middle Aged

Effect of different cooking methods on ractopamine residues in beef

2016 ◽  
Vol 31 (2) ◽  
pp. 210-212
Author(s):  
Mohammed Hassan ◽  
Reham A. ◽  
Marzouk M. ◽  
Sarah kh.
Keyword(s):  
Cooking Methods

Effects of Cooking Processes on Breath Hydrogen and Colonic Fermentation of Soybean

2020 ◽  
Vol 16 (4) ◽  
pp. 488-493
Author(s):  
Naoya Okumura ◽  
Naoya Jinno ◽  
Kentaro Taniguchi ◽  
Kenichi Tanabe ◽  
Sadako Nakamura ◽  
...  
Keyword(s):  
Healthy Adult ◽  
Area Under The Curve ◽  
Cooking Methods ◽  
Breath Hydrogen ◽  
Gas Chromatograph ◽  
Colonic Fermentation ◽  
Hydrogen Molecules ◽  
Nutritional Analysis ◽  
Hydrogen Level ◽  
Adult Volunteers

Background: Soybean is rich in dietary fibers; consequently, soybean ingestion considerably increases the breath level of hydrogen molecules via anaerobic colonic fermentation. However, the influence of cooking methods on this effect, which can affect the overall health benefits of soybean, remains unknown. Objectives: The aim is to examine whether different methods of cooking soybean affect the colonic fermentation process. Methods: Nine healthy adult volunteers participated in the study; they ingested either roasted soybean flour (kinako) or well-boiled soybean (BS). Differences in their breath components were compared. Both test meals were cooked using 80 g of soybeans per individual. After a 12 h fast, the participants ate the test meals, and their breath hydrogen level was analyzed every 1 h for 9 h by using a gas chromatograph with a semiconductor detector. In addition, particle size distribution and soluble/ insoluble fibers in the feces were examined. Results: The oro-cecal transit time did not significantly differ between individuals who ingested kinako and BS. However, the area under the curve between 7 and 9 h after the ingestion of BS was significantly increased compared with that after the ingestion of kinako. The nutritional analysis indicated that the content of both soluble and insoluble fibers in BS was higher than that in kinako. In addition, the levels of unfermented fragments and soluble/insoluble fibers in the feces were increased after the ingestion of kinako compared with those after the ingestion of kinako. Conclusion: Cooking methods alter the composition of non-digestible fibers in soybean, and this can result in the lack of fermentative particles in the feces, thereby causing alterations in the breath level of hydrogen via colonic fermentation.

scholarly journals Association of Urinary and Plasma Levels of Trimethylamine N-Oxide (TMAO) with Foods

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1426
Author(s):  
Mauro Lombardo ◽  
Giovanni Aulisa ◽  
Daniele Marcon ◽  
Gianluca Rizzo ◽  
Maria Grazia Tarsisano ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Fish Consumption ◽  
Plasma Levels ◽  
Cooking Methods ◽  
Saltwater Fish ◽  
Increased Risk ◽  
Mediator Role ◽  
Fish And Shellfish ◽  
The Relationship

Introduction: Trimethylamine N-oxide (TMAO) may play a key mediator role in the relationship between the diet, gut microbiota and cardiovascular diseases, particularly in people with kidney failure. The aim of this review is to evaluate which foods have a greater influence on blood or urinary trimethylamine N-oxide (TMAO) levels. Methods: 391 language articles were screened, and 27 were analysed and summarized for this review, using the keywords “TMAO” AND “egg” OR “meat” OR “fish” OR “dairy” OR “vegetables” OR “fruit” OR “food” in December 2020. Results: A strong correlation between TMAO and fish consumption, mainly saltwater fish and shellfish, but not freshwater fish, has been demonstrated. Associations of the consumption of eggs, dairy and meat with TMAO are less clear and may depend on other factors such as microbiota or cooking methods. Plant-based foods do not seem to influence TMAO but have been less investigated. Discussion: Consumption of saltwater fish, dark meat fish and shellfish seems to be associated with an increase in urine or plasma TMAO values. Further studies are needed to understand the relationship between increased risk of cardiovascular disease and plasma levels of TMAO due to fish consumption. Interventions coupled with long-term dietary patterns targeting the gut microbiota seem promising.

scholarly journals Is socio-demographic status, body mass index, and consumption of food away from home associated with high sodium intake among adults in Malaysia?: findings from the Malaysian Community Salt Survey (MyCoSS)

2021 ◽  
Vol 40 (S1) ◽  
Author(s):  
Ruhaya Salleh ◽  
Shubash Shander Ganapathy ◽  
Norazizah Ibrahim Wong ◽  
Siew Man Cheong ◽  
Mohamad Hasnan Ahmad ◽  
...  
Keyword(s):  
Body Mass Index ◽  
Logistic Regression ◽  
Body Mass ◽  
Sodium Intake ◽  
Daily Intake ◽  
Dietary Sodium ◽  
Cooking Methods ◽  
High Sodium ◽  
High Sodium Intake ◽  
Meal Consumption

Abstract Background Studies have shown that having away from home meals contributes to high sodium intake among young people and those who lived in urban areas. This study aimed to determine the association between dietary sodium intake, body mass index, and away from home meal consumption behaviour among Malaysian adults. Methods MyCoSS was a cross-sectional household survey involving 1440 adults age 18 years and above. This study utilized stratified cluster sampling to obtain a nationally representative sample. Data was collected between October 2017 and March 2018. Socio-demographic information, dietary assessment using food frequency questionnaire (FFQ), and away from home meal consumption were assessed through a face-to-face interview by trained health personnel. Descriptive analysis and logistic regression were applied to identify the association of socioeconomic status and away from home meal consumption with dietary sodium intake. Results A total of 1032 participants completed the FFQ, with a mean age of 48.8 + 15.6 years. Based on the FFQ, slightly over half of the participants (52.1%) had high sodium intake. Results showed that 43.6% of participants consumed at least one to two away from home meals per day, while 20.8% of them had their three main meals away from home. Participants aged less than 30 years old were the strongest predictor to consume more sodium (adjusted OR: 3.83; 95%CI: 2.23, 6.58) while those of Indian ethnicity had significantly lower sodium intake. Surprisingly, having three away from home meals per day was not associated with high dietary sodium intake, although a significant association (crude OR; 1.67, 95% CI: 1.19, 2.35) was found in the simple logistic regression. Obese participants were less likely to have high dietary sodium intake compared with the normal BMI participants in the final model. Conclusion Over half of the participants consumed sodium more than the recommended daily intake, especially those who consumed three away from home meals. However, there was no significant association between high sodium intake and having three away from home meals per day. The promotion of healthy cooking methods among the public must continue to be emphasized to reduce the dietary sodium intake among Malaysian adults.

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