Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

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Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059351x ◽

1996 ◽

Vol 1996 ◽

pp. 155-155

Author(s):

M S Redshaw ◽

J Wiseman ◽

D J A Cole ◽

J D Wood ◽

M Enser ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Fatty Acids ◽

Eating Quality ◽

Finishing Pigs ◽

Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽

10.3390/foods10081872 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1872

Author(s):

Huipeng Liu ◽

Yiyuan Xu ◽

Shuyu Zu ◽

Xuee Wu ◽

Aimin Shi ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Tertiary Structure ◽

Quaternary Structure ◽

Meat Products ◽

Myofibrillar Protein ◽

Conformational Structure ◽

Gel Properties ◽

The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

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Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

Archives Animal Breeding ◽

10.5194/aab-60-191-2017 ◽

2017 ◽

Vol 60 (3) ◽

pp. 191-198 ◽

Cited By ~ 3

Author(s):

Ewa Sosin-Bzducha ◽

Michał Puchała

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Thiobarbituric Acid ◽

Physicochemical Characteristics ◽

Taste Intensity ◽

Meat Tenderness ◽

Longissimus Dorsi Muscle ◽

Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

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Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey

Food Chemistry ◽

10.1016/j.foodchem.2012.06.012 ◽

2012 ◽

Vol 135 (3) ◽

pp. 1448-1454 ◽

Cited By ~ 11

Author(s):

Nasser A. Al-Habsi ◽

Keshavan Niranjan

Keyword(s):

Antimicrobial Activity ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Manuka Honey

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Fatty Acid Profile, Performance and Quality of Eggs from Laying Hens Fed with Crude Vegetable Glycerine

International Journal of Poultry Science ◽

10.3923/ijps.2013.341.347 ◽

2013 ◽

Vol 12 (6) ◽

pp. 341-347 ◽

Cited By ~ 7

Author(s):

K.M.O. Boso ◽

A.E. Murakami ◽

C.R.A. Duarte ◽

G.R. Nascimento ◽

P.T. Matumoto-P ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Laying Hens

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Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

Foods ◽

10.3390/foods9020218 ◽

2020 ◽

Vol 9 (2) ◽

pp. 218 ◽

Cited By ~ 2

Author(s):

Xiaoping Feng ◽

Zhongyu Zhou ◽

Xiaoqiong Wang ◽

Xiufang Bi ◽

Yuan Ma ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Lemon Juice ◽

Aerobic Bacteria ◽

Most Probable Number ◽

Total Phenols ◽

Probable Number ◽

The Us ◽

Total Anthocyanins

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend.

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