Principal component analysis of consumer palatability scores of beef strip steaks in relation to trained panel descriptors, volatile flavor compounds, and fatty acid composition

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 479
Author(s):  
T.R. Brown ◽  
J.F. Legako ◽  
T. Dinh ◽  
P.R. Broadway ◽  
M.F. Miller ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Component Analysis ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Trained Panel

scholarly journals Principal component analysis on fatty acid composition of the meat deriving from calves, young bull and bull of Maremmana breed slaughtered at different age

2021 ◽  
Vol 51 (7) ◽  
Author(s):  
Clara Sargentini ◽  
Roberto Tocci ◽  
Antonio Bonelli ◽  
Davide Rondina
Keyword(s):  
Fatty Acids ◽  
Principal Component Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Component Analysis ◽  
Heat Map ◽  
Young Bull

ABSTRACT: This study evaluated the performance at slaughtering of calves; young bull and bull of Maremmana breed, and compared, through Analysis of Variance (ANOVA) and Principal Component Analysis (PCA) on fatty acid composition, the characteristics of the resulting meat categories: veal, young bull meat and bull meat. The Maremmana cattle is a local endangered breed deriving from Tuscany and Latium. The animals of this study were raised under same conditions in pasture with hay and concentrate supplementations. Eighteen calves of 12-14 months, 27 young bulls of 18 months and 14 bulls of 20-24 months were slaughtered in this trial. The performances at slaughtering were considered, and on the meat samples, the chemical analysis and the fatty acid composition were carried out. Results were submitted to ANOVA and PCA, and a Heat map that considered the fatty acid distances among meat typologies was built. Slaughtering performances were better in young bulls and bulls. Chemical composition didn’t differ among meat categories. Saturated fatty acids (SFA) were similar among meats, but Monounsaturated (MUFA) and Polyunsaturated fatty acids (PUFA) were lower in veal. Desirable fatty acids and Healthy Indices were better in veal. The results of PCA and Heat map confirmed that veal was quite different from other meats. Maremmana meat deriving from animals of different age has shown overall good characteristics, suitable for the diet of western country population.

scholarly journals Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 374-382
Author(s):  
Yana Troshchynska ◽  
Roman Bleha ◽  
Lenka Kumbarová ◽  
Marcela Sluková ◽  
Andrej Sinica ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Multivariate Analyses ◽  
Principal Component ◽  
Reflectance Spectra ◽  
Spectral Features ◽  
Important Fatty Acid

Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides, and tannins predominated in the FT-NIR spectra of flaxseed hulls and defatted flours.

scholarly journals Chemometric Approach to Fatty Acid Profiles in Soybean Cultivars by Principal Component Analysis (PCA)

2012 ◽  
Vol 17 (3) ◽  
pp. 184-191 ◽  
Author(s):  
Eui-Cheol Shin ◽  
Chung-Eun Hwang ◽  
Byong-Won Lee ◽  
Hyun-Tae Kim ◽  
Jong-Min Ko ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Fatty Acid ◽  
Principal Component ◽  
Component Analysis ◽  
Fatty Acid Profiles ◽  
Soybean Cultivars ◽  
Chemometric Approach

scholarly journals Polymorphic effects of FABP4 and SCD genes on intramuscular fatty acid profiles in longissimus muscle from two cattle breeds

2015 ◽  
Vol 84 (4) ◽  
pp. 327-336 ◽  
Author(s):  
Radka Dujková ◽  
Yuvaraj Ranganathan ◽  
Aleš Dufek ◽  
Jan Macák ◽  
Jiří Bezdíček
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Potential Candidate ◽  
Longissimus Muscle ◽  
Fatty Acid Profiles ◽  
Total N ◽  
Fatty Acid Binding ◽  
Cattle Breeds

The aim of this study was to evaluate the polymorphic effects of two single nucleotide polymorphisms (SNPs) of fatty acid binding protein (FABP4) and stearoyl-CoA desaturase (SCD) genes on intramuscular fatty acid profiles in the longissimus muscle in two cattle breeds. Two previously reported SNPs of bovine FABP4 (7516G>C) and SCD (878C>T) were in turn assessed for their associations with intramuscular fatty acid profiles from the upper sirloin cuts of Aberdeen Angus and Blonde d’Aquitaine cattle. In total, 33 animals were genotyped using PCR-RFLP. Intramuscular fatty acid composition was evaluated using two complementary statistical approaches: a classical univariate regression model and a multivariate approach using a combination of Principal Component Analysis and Random Forests. Significant effect of FABP4 SNP genotypes was found for several fatty acids including C15:0, C17:0, C18:0, C14:1, C17:1, C18:2n6, C20:4n6, C20:5n3, C22:5n3, total n-3, n-6 and total SFA (P < 0.05). These results suggest that FABP4 is a potential candidate gene affecting fatty acid composition in beef cattle.

scholarly journals FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

2015 ◽  
Vol 39 (4) ◽  
pp. 372-380 ◽  
Author(s):  
Gisele Teixeira de Souza Sora ◽  
Aloisio Henrique Pereira Souza ◽  
Acácio Antônio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Makoto Matsushita ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Omega 3 ◽  
Habanero Pepper ◽  
Nutritional Characteristics ◽  
Omega 6 ◽  
Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

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