Ripening changes in Kopanisti cheese

1990 ◽  
Vol 57 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Stelios E. Kaminarides ◽  
Emmanuel M. Anifantakis ◽  
Efstathios Alichanidis
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Amino ◽  
Fatty Acid Content ◽  
Aminobutyric Acid ◽  
Total N ◽  
Soft Cheese ◽  
Long Chain

SummaryChanges in a Greek traditional soft cheese, Kopanisti, were followed during ripening. Mature cheese contained > 52% moisture, 22·7% fat and 19·3% protein. The as-casein content was hydrolysed faster than the β-casein so that in mature cheese only 23% and 35% respectively of these proteins remained intact. Soluble N, TCA-soluble N, amino acid N and NH3 were present to the extent of 28·9, 24·6, 14·3 and 6·6% of total N respectively. Leucine, γ-aminobutyric acid, valine and alanine were the dominant free amino acids in the mature cheese. Lipolysis was intense and the total free fatty acid content of ripe cheese was ∽ 50 g/kg cheese. The rate of liberation of short-chain (C4–C8) fatty acids was higher than that of the long-chain. The characteristic rich flavour and peppery taste appeared after 16 d ripening and the best overall cheese quality was produced after 32 d maturation.

Effect of Hematin Compounds on the Development of Rancidity in Muscle of Cod, Flounder, Scallops, and Lobster

1969 ◽  
Vol 26 (9) ◽  
pp. 2299-2309 ◽  
Author(s):  
C. H. Castell ◽  
D. M. Bishop
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Free Amino ◽  
Inhibitory Action ◽  
Fatty Acid Content ◽  
Prooxidant Effect ◽  
Muscle Lipids ◽  
Forms Of Iron

Hemoglobin, catalase, myoglobin, and inorganic iron were added to blended muscle from cod, flounder, scallops, and lobsters to determine the effects of these various forms of iron on the oxidation of the muscle lipids as indicated by increased malonaldehyde and rancid odours. Hemoglobin and catalase were very active catalysts; myoglobin was relatively inert. Scallop muscle was slightly more susceptible to hemoglobin-induced rancidity than muscle from cod or flounder; lobster muscle was highly resistant. There was a difference in the odours accompanying the development of rancidity after the addition of free Fe++ and hemoglobin-bound Fe++. An increase in the free fatty acid content of the muscle retarded the hemoglobin-induced rancidity. Certain free amino acids, notably tryptophane and proline, also had an inhibitory action, whereas other amino acids had a prooxidant effect.

scholarly journals Sludge char-to-fuel approaches based on the hydrothermal fueling IV: fermentation

2021 ◽  
Author(s):  
Jinyi Qin ◽  
Rui Zhang ◽  
Ruiwen Yang ◽  
Jiao Fang ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Matter ◽  
Fatty Acid ◽  
Sewage Sludge ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Heating Value ◽  
Cyclic Amino Acids

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

scholarly journals Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

2020 ◽  
Vol 12 (16) ◽  
pp. 6616 ◽  
Author(s):  
Zsolt Becskei ◽  
Mila Savić ◽  
Dragan Ćirković ◽  
Mladen Rašeta ◽  
Nikola Puvača ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Products ◽  
Water Buffalo ◽  
Fatty Acid Content ◽  
Buffalo Milk ◽  
Sustainable Production ◽  
High Quality ◽  
Significant Difference

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking

1994 ◽  
Vol 61 (2) ◽  
pp. 281-288 ◽  
Author(s):  
Ana I. Nájera ◽  
Luis J. R. Barron ◽  
Yolanda Barcina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Lipolytic Activity ◽  
Fatty Acid Content ◽  
Ripening Period ◽  
Cheese Ripening

SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending upon the free fatty acid involved and ripening time. In general, brining and smoking led to increases in free fatty acid levels at the end of the ripening period; the different behaviour of butyric acid may be due to a specific lipolytic activity.

scholarly journals DECREASE IN FREE FATTY ACID CONTENT AND COLOR AT USED COOKING OIL WITH ACTIVATED CARBON OF REEDS (Imperata cylindrica L. Raeusch)

1970 ◽  
pp. 87-94
Author(s):  
Samsuar Samsuar
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Content ◽  
Optimum Concentration ◽  
Imperata Cylindrica ◽  
Cooking Oil ◽  
Used Cooking Oil

Cooking oil is one of the foods that are needed by the community in daily life. The use of cooking oil continuously at high temperatures, produces cooking oil that is no longer feasible to use. Therefore, it’s necessary to purify used cooking oil so that it can be reused for non-foood purposes such as making soap or biodiesel fuel. This purification process is utilie the activated carbon of reeds (Imperata cylindrica L. Raeusch) as an adsorbent to reduce the levels of free fatty acids and colors in used cooking oil. Free fatty acid content test using acid base titration method and color change using Uv-Vis spectrofotometry method. This study aims to determine the optimum concentration of reeds activated carbon as an adsorbent in reducing the levels of free fatty acids and colors in used cooking oil, which consists of the concentration of reeds activated carbon which is a consentration of 2,5; 5; 7,5; 10; dan 12,5%. The results of variance analysis showed the optimum concentration of reeds activated carbon to reduce the levels of free fatty acids and colors absorbance in used cooking oil at a concentration of 7,5%. The percentage of decreasing levels of free fatty acids gorengan and pecel lele are 78.57% and 78.85%. Decrease in absorbance of gorengan color from 1,792% to 0,384% and the pecel lele color absorbance from 2,521 to 0,515. Keywords : Activated Carbon,Color, Free Fatty Acid, Reeds, and Used Cooking Oil.

Influence of Simazine and Atrazine on Free Fatty Acid Content in Isolated Chloroplasts

Weed Science ◽  
1973 ◽  
Vol 21 (1) ◽  
pp. 57-60 ◽  
Author(s):  
A. E. Smith ◽  
R. E. Wilkinson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Spinacia Oleracea ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Total Fatty Acids ◽  
Isolated Chloroplasts

Chloroplasts, isolated from fresh spinach (Spinacia oleracea L.) were treated with four concentrations of each 2-chloro-4,6-bis(ethylamino)-s-triazine (simazine) or 2-chloro-4-(ethylamino)-6-(isopropylamino)-s-triazine (atrazine) to determine the influence of these herbicides on the free fatty acid content in isolated chloroplasts. The treated chloroplast solutions were sampled at 0, 5, 15, 30, 60, and 120 min following treatment. Results indicated that most herbicide treatments increased free fatty acid content in isolated chloroplasts when compared with the zero concentration treatments. The increased fatty acid content was similar for most concentrations of simazine and atrazine. Results of individual fatty acid analyses indicated that the increase in total fatty acids was a result of increases in concentration of unsaturated rather than saturated fatty acids.

Validation of the Free Fatty Acid Test Kit for the Measurement of the Free Fatty Acid Content of Vegetable Oils, Fish Oils, Animal Fats (Tallows), Meat and Fish Meals, and Potato Chips and Grain-Based Snack Products: AOAC Performance Tested MethodSM 052004

2020 ◽  
Author(s):  
Virginia C Gordon I ◽  
Christopher C Rainey ◽  
Willainia C Studmire
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Content ◽  
Animal Fats ◽  
Independent Laboratory ◽  
Test Kit ◽  
Acid Test ◽  
Snack Products

Abstract Background The Official American Oil Chemists’ Society (AOCS) Ca 5a-40 method for the determination of free fatty acids is based on titration of an ethanolic solution and requires a large volume of organic solvents, large sample aliquots, and up to 18 hours extraction time for some samples. The SafTest Free Fatty Acid Test Kit is a rapid method designed to measure the free fatty acid content of vegetable oils; fish oil; animal fats (tallows); meat meal and fish meal products; and crackers, chips, and other processed grain-based snack products using micro-analytical and membrane separation principles. Objective The study objective was to validate the SafTest Free Fatty Acid Test in one internal study, two contracted studies, and an independent laboratory study studies. Method Recovery, limit of quantitation, selectivity, robustness, stability, and consistency of the SafTest Free Fatty Acid Test were evaluated. Results Recoveries from control solutions ranged from 97 to 106%. Repeatability (RSDr) from method developer matrix studies ranged from 1.1 to 8.1%. Biases, expressed as a percentage recovery from AOCS Ca 5a-40, averaged 96.5% for olive oils, 94.0% for animal fats, and 103.9% for meat meals. Results observed in the independent laboratory study were similar. Conclusions The SafTest Free Fatty Acid Test can measure free fatty acid levels in oils, fats, meal, and snack matrices with accuracy and precision comparable to AOCS Ca 5a-40. Highlights The SafTest Free Fatty Acid Test Kit has the advantage of using reagent volumes, instrumental analysis, and easy-to-use, standardized procedures with rapid detection times for the determination of free fatty acids.

scholarly journals Novel identification of the free fatty acid receptor FFAR1 that promotes contraction in airway smooth muscle

2015 ◽  
Vol 309 (9) ◽  
pp. L970-L982 ◽  
Author(s):  
Kentaro Mizuta ◽  
Yi Zhang ◽  
Fumiko Mizuta ◽  
Hiroshi Hoshijima ◽  
Toshiya Shiga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Smooth Muscle ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Guinea Pig ◽  
Free Fatty Acids ◽  
Airway Smooth Muscle ◽  
Muscle Tone ◽  
Fiber Formation ◽  
Long Chain

Obesity is one of the major risk factors for asthma. Previous studies have demonstrated that free fatty acid levels are elevated in the plasma of obese individuals. Medium- and long-chain free fatty acids act as endogenous ligands for the free fatty acid receptors FFAR1/GPR40 and FFAR4/GPR120, which couple to Gq proteins. We investigated whether FFAR1 and FFAR4 are expressed on airway smooth muscle and whether they activate Gq-coupled signaling and modulate airway smooth muscle tone. We detected the protein expression of FFAR1 and FFAR4 in freshly dissected native human and guinea pig airway smooth muscle and cultured human airway smooth muscle (HASM) cells by immunoblotting and immunohistochemistry. The long-chain free fatty acids (oleic acid and linoleic acid) and GW9508 (FFAR1/FFAR4 dual agonist) dose-dependently stimulated transient intracellular Ca2+ concentration ([Ca2+]i) increases and inositol phosphate synthesis in HASM cells. Downregulation of FFAR1 or FFAR4 in HASM cells by small interfering RNA led to a significant inhibition of the long-chain free fatty acids-induced transient [Ca2+]i increases. Oleic acid, linoleic acid, or GW9508 stimulated stress fiber formation in HASM cells, potentiated acetylcholine-contracted guinea pig tracheal rings, and attenuated the relaxant effect of isoproterenol after an acetylcholine-induced contraction. In contrast, TUG-891 (FFAR4 agonist) did not induce the stress fiber formation or potentiate acetylcholine-induced contraction. These results suggest that FFAR1 is the functionally dominant free fatty acid receptor in both human and guinea pig airway smooth muscle. The free fatty acid sensors expressed on airway smooth muscle could be an important modulator of airway smooth muscle tone.

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