The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

There are data in the literature on the influence of higher amounts of organic selenium on production results, and the obtained results indicate that high levels of organic selenium added to feed (even up to 15 mg / kg) of chickens did not have a negative effect on production results. Also, in the literature related to chicken nutrition there is data on the use of different forms (inorganic, organic) and different amounts of selenium on carcass meat, pH value of meat, ability to bind water, chemical parameters of meat quality, oxidative stability of meat, and and on the sensory properties of broiler meat. Of particular importance are the studies of the possibility of using increased amounts of organic selenium in poultry nutrition in order to enrich meat with selenium. This is of particular importance for the nutritional value of meat, and in connection with this, human health. The aim of this study was to investigate the effect of adding different amounts of organic selenium (ALKOSEL® R397) in concentrate mixtures on the sensory properties of meat streams.

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Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regiaL.) Cultivars Grown in Portugal

Journal of Agricultural and Food Chemistry ◽

10.1021/jf030451d ◽

2003 ◽

Vol 51 (26) ◽

pp. 7698-7702 ◽

Cited By ~ 136

Author(s):

Joana S. Amaral ◽

Susana Casal ◽

José A. Pereira ◽

Rosa M. Seabra ◽

Beatriz P. P. Oliveira

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Nutritional Value ◽

Fatty Acid Compositions

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Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408390902911108 ◽

2009 ◽

Vol 49 (9) ◽

pp. 800-822 ◽

Cited By ~ 56

Author(s):

Ricard Bou ◽

Rafael Codony ◽

Alba Tres ◽

Eric A. Decker ◽

Francesc Guardiola

Keyword(s):

Oxidative Stability ◽

Nutritional Value ◽

Sensory Properties ◽

Poultry Products ◽

Dietary Strategies

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Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

Izmeritel`naya Tekhnika ◽

10.32446/0368-1025it.2020-3-64-70 ◽

2020 ◽

pp. 64-70

Author(s):

Mariya Y. Medvedevskikh ◽

Anna S. Sergeeva

Keyword(s):

Reference Materials ◽

Mass Fraction ◽

Nutritional Value ◽

Animal Feed ◽

Raw Materials ◽

Meat Products ◽

Metrological Traceability ◽

Food Products ◽

Freeze Dried ◽

Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

Khleboproducty ◽

10.32462/0235-2508-2020-29-2-46-48 ◽

2020 ◽

Vol 29 (2) ◽

pp. 46-48

Author(s):

L. V. Chirkova ◽

◽

I.S. Vitol ◽

O.V. Politukha ◽

N.A. Igoryanova ◽

...

Keyword(s):

Nutritional Value ◽

Barley Grain

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Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

10.33107/ubt-ic.2017.175 ◽

2017 ◽

Author(s):

Hyrie Koraqi ◽

Sami Makolli ◽

Gafur Xhabiri

Keyword(s):

Chemical Composition ◽

Nutritional Value ◽

Fragaria X Ananassa ◽

Strawberry Fruit

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GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽

10.33751/ekol.v18i2.1655 ◽

2020 ◽

Vol 18 (2) ◽

pp. 78-82

Author(s):

Sata Yoshida Srie Rahayu ◽

Tri Aminingsih ◽

Yulianita .

Keyword(s):

Special Needs ◽

Analysis Of Variance ◽

Research Method ◽

Nutritional Value ◽

Food Products ◽

Children With Special Needs ◽

Organoleptic Test ◽

Anodonta Woodiana ◽

Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

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