Nutritional quality of the fresh and processed grey mullet (Mugilidae) products: a short review including data concerning fish from freshwater

2019 ◽  
Vol 32 ◽  
pp. 2 ◽  
Author(s):  
Ines Ben Khemis ◽  
Neila Hamza ◽  
Saloua Sadok
Keyword(s):  
Unsaturated Fatty Acids ◽  
Economic Value ◽  
Short Review ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
Potential Health ◽  
Health Authorities ◽  
Grey Mullets ◽  
Nutritional Benefits

This short review compiles the data concerning the quality of flesh, processed roe and smoked fillets of grey mullets (Mugilidae), including when available the data concerning the fish from freshwater and in particular those from Tunisian reservoirs. The biochemical and mineral composition of the fish, the nutritional benefits and the potential health risks related to the consumption of fish products are discussed with regard to human health, taking into consideration the nutritional recommendations and normative toxicological limits defined by leading health authorities. Flesh proximal compositions of fish from freshwater are relatively scarce, but the few available lipid data are within the very large proximal range (from less than 1% to more than 11%) reported for grey mullets in general. Most of the studies reveal the predominance of unsaturated fatty acids with a substantial proportion ω3 type not only for fish from marine environment but also for those from freshwater. Flesh constitutes a source of essential amino acids and mineral nutrients too. The mullets are generally reported to be safe for human consumption except the fish from heavily contaminated zones. Globally, it should be regarded as an interesting contribution to a healthy diet. The mullets are also greatly appreciated for the production of salted and dried roe as well as smoked fillets, which allow increasing their economic value while preserving products health beneficial attributes. Data concerning processing mullet's roe from freshwater are missing, but it may be supposed that these roes have acceptable texture, taste and flavour as they are highly sought by connoisseurs. It is recommended to perform studies on the qualities of freshwater mullet's roe and to look for labelling the origin for both the roes and the smoked fillets of mullet from Tunisian reservoirs dedicated to the production of drinking water as it would guarantee that the fish come from unpolluted environments.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

2021 ◽  
Vol 8 ◽  
Author(s):  
Malik Orou Seko ◽  
Walter Ossebi ◽  
Nibangue Laré ◽  
Bassirou Bonfoh
Keyword(s):  
Latent Variables ◽  
Nutritional Quality ◽  
Structural Equation ◽  
Small Ruminants ◽  
Consumer Perception ◽  
Health Concern ◽  
Human Consumption ◽  
Quality And Safety ◽  
Potential Health

Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

OPTIMIZATION OF SOY RIPENING AND HARVESTING IN THE CONDITIONS OF THE NON-CHERNOZEM ZONE OF RUSSIA

2020 ◽  
pp. 21-26
Author(s):  
TAMARA P. KOBOZEVA ◽  
◽  
NATALIA P. POPOVA ◽  
MARINA E. BELYSHKINA
Keyword(s):  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Coarse Fraction ◽  
Podzolic Soils ◽  
Long Day ◽  
Northern Border ◽  
The Russian Federation ◽  
Formation Phase

The paper presents the results of long-term research on the infl uence of pinching of Northern ecotype soybeans (Okskaya variety) on yield, protein, and oil productivity in high latitudes (57°), a long day, a limited amount of active temperatures (1700…2000 °C) on sod – podzolic soils of the Non-Chernozem zone of the Russian Federation. The authors determine the prospects of using the method for varieties of an indeterminate type of growth. The pinching of crops was carried out three times: at the beginning of the fl owering phase, in the middle of the fl owering phase, and at the beginning of the bean formation phase. It was found that the pinching of crops carried out at the beginning of the bean formation phase, reduces the duration of the growing season by an average of 15 days. The technique ensures a more than double increase in the number of side shoots. The share of the coarse fraction of seeds was about 89%, the yield of seeds reached up to 2.00 t/ha, the protein content in seeds – up to 42.2%, fat – up to 19.1%, protein collection from the seed yield – up to 0.834 t/ha, essential amino acids in protein – up to 0.459 t/ha, fat – up to 0.380 t/ha, collection of unsaturated fatty acids – up to 0.228 t/ha. It is shown that the technique allows optimizing the ripening processes without reducing the productivity and quality of the crop, while the costs of pinching are paid off by reducing the costs of harvesting. The obtained data can be used to optimize soybean growing technologies at the northern border of the soy cultivation

The economic value of basin protection to improve the quality and reliability of potable water supply: the case of Loja, Ecuador

Water Policy ◽  
2011 ◽  
Vol 14 (1) ◽  
pp. 1-13 ◽  
Author(s):  
Samuel D. Zapata ◽  
Holger M. Benavides ◽  
Carlos E. Carpio ◽  
David B. Willis
Keyword(s):  
Water Supply ◽  
Potable Water ◽  
Economic Value ◽  
Human Consumption ◽  
Water Users ◽  
Quality Of Water ◽  
Potable Water Supply ◽  
Quality And Reliability ◽  
The Individual

The objective of this study was to estimate the economic value that people living in Loja, Ecuador, place on the protection of two basins when the protection is designed to improve both the quality and reliability of the water supply for human consumption by urban residents. Empirical results indicate that households have an average willingness to pay (WTP) of $5.80 per month to preserve the basins. The main variables affecting WTP are current monthly water cost, perception about the fairness of the existing water price, the number of hours that service is available, and the gender of the individual interviewed. The results of this study, and the later implementation by the Loja City Municipality of a basin protection project funded through a fee on water users, provide evidence that households at all income levels strongly support and are willing to pay for a project that has the potential to improve the quality of water services and protect the environment.

Rumen protected protein and fat produced from oilseeds and/or meals by formaldehyde treatment; their role in ruminant production and product quality: a review

2005 ◽  
Vol 45 (10) ◽  
pp. 1189 ◽  
Author(s):  
S. K. Gulati ◽  
M. R. Garg ◽  
T. W. Scott
Keyword(s):  
Product Quality ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Essential Amino Acids ◽  
Protein Supplements ◽  
Nutritional Characteristics ◽  
Formaldehyde Treatment ◽  
Available Lysine ◽  
Fat Supplements

The nutritional characteristics of rumen-protected protein and fat supplements produced by formaldehyde treatment of oilseeds and meals are reviewed. The proportion of rumen undegraded protein (RUP) in different protein sources can be controlled by this process, bio-available lysine is 82–84% and the proportions of acid detergent and neutral detergent insoluble nitrogen are unchanged by formaldehyde treatment; this is in contrast to heat treatment of proteins where significant increases in these nitrogen components can occur if the RUP content exceeds 60% of the crude protein (CP). A RUP content of 75–80% of CP is optimal when using protein supplements for milk production, and for body growth in steers a lower RUP content is desirable (i.e. 50–55% of CP). Both the fat and protein constituents in rumen-protected fat supplements derived from the emulsification and formaldehyde treatment of oilseeds are highly protected from ruminal metabolism (75–90%) and are readily digested in the small intestine (90% for C18 unsaturated fatty acids, 82% for the essential amino acids). Protected fat/protein supplements are designed and fed to lactating and non-lactating ruminants to increase efficiency of production, enhance product quality, augment n-3, n-6 and n-9 fatty acid content of meat and milk, and to improve reproductive performance. The challenges and potential role for these protected fat/protein supplements in improving productivity and quality of ruminant derived foods are discussed.

scholarly journals Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review

2012 ◽  
Vol 108 (S1) ◽  
pp. S11-S26 ◽  
Author(s):  
A. K. Jukanti ◽  
P. M. Gaur ◽  
C. L. L. Gowda ◽  
R. N. Chibbar
Keyword(s):  
Amino Acids ◽  
Unsaturated Fatty Acids ◽  
Protein Quality ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Good Source ◽  
Potential Health ◽  
Beneficial Effects ◽  
Pulse Crop ◽  
Storage Carbohydrate

Chickpea (Cicer arietinumL.) is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries. It is a good source of carbohydrates and protein, and protein quality is considered to be better than other pulses. Chickpea has significant amounts of all the essential amino acids except sulphur-containing amino acids, which can be complemented by adding cereals to the daily diet. Starch is the major storage carbohydrate followed by dietary fibre, oligosaccharides and simple sugars such as glucose and sucrose. Although lipids are present in low amounts, chickpea is rich in nutritionally important unsaturated fatty acids such as linoleic and oleic acids. β-Sitosterol, campesterol and stigmasterol are important sterols present in chickpea oil. Ca, Mg, P and, especially, K are also present in chickpea seeds. Chickpea is a good source of important vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursor β-carotene. As with other pulses, chickpea seeds also contain anti-nutritional factors which can be reduced or eliminated by different cooking techniques. Chickpea has several potential health benefits, and, in combination with other pulses and cereals, it could have beneficial effects on some of the important human diseases such as CVD, type 2 diabetes, digestive diseases and some cancers. Overall, chickpea is an important pulse crop with a diverse array of potential nutritional and health benefits.

scholarly journals Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)

2020 ◽  
Vol 23 ◽  
Author(s):  
Mariela Valentina Cortez ◽  
Nilda Raquel Perovic ◽  
Elio Andrés Soria ◽  
María Daniela Defagó
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Curcuma Longa ◽  
Bioactive Compound ◽  
Crocus Sativus ◽  
Potential Health ◽  
Health Promoting ◽  
Crocus Sativus L

Abstract Turmeric and saffron are spices with fatty acids and phenolic compounds that exert several human health benefits. Nonetheless, their bioavailability may be reduced by cooking that involves high temperatures. Thus, our aim was to evaluate the effects of domestic heat treatments with respect to untreated controls on these molecules assessed by spectrophotometry and gas chromatography: microwaving, boiling under pressure and boiling without it (compared by ANOVA, p < 0.05). All treatments reduced phenolic compounds in saffron, whereas only microwaving decreased them in turmeric. Turmeric curcumin was reduced by microwaving and boiling under pressure. Turmeric and saffron showed a different fatty acid profile, which was differentially affected depending on the treatment. In conclusion, although the functional and nutritional quality of these spices can be affected, turmeric is more resistant to heat than saffron and shows a better lipid profile with high unsaturated fatty acids even after treated. Also, boiling preserved potential health-promoting phenolic compounds and some unsaturated fatty acids. Although a risk of bioactive compound loss exists, the correct cooking method can reduced it.

scholarly journals Chemical Composition and Nutritional Value of Different Species of Vespa Hornets

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 418
Author(s):  
Sampat Ghosh ◽  
Saeed Mahamadzade Namin ◽  
Victor Benno Meyer-Rochow ◽  
Chuleui Jung
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
High K ◽  
Fatty Acid Proportion ◽  
Nutritional Benefits ◽  
Inadequate Nutrition ◽  
Different Sources

We genetically identified three different species of hornets and analyzed the nutrient compositions of their edible brood. Samples were collected from a commercial production unit in Shizong province of China and from forests near Andong City in Korea. The species were identified as Vespa velutina, V. mandarinia, and V. basalis from China and V. velutina from Korea. Farmed V. velutina and V. mandarinia were found to have similar protein contents, i.e., total amino acids, whereas V. basalis contained less protein. The V. velutina brood collected from the forest contained the highest amount of amino acids. Altogether 17 proteinogenic amino acids were detected and quantified with similar patterns of distribution in all three species: leucine followed by tyrosine and lysine being predominant among the essential and glutamic acid among the non-essential amino acids. A different pattern was found for fatty acids: The polyunsaturated fatty acid proportion was highest in V. mandarinia and V. basalis, but saturated fatty acids dominated in the case of V. velutina from two different sources. The high amounts of unsaturated fatty acids in the lipids of the hornets could be expected to exhibit nutritional benefits, including reducing cardiovascular disorders and inflammations. High minerals contents, especially micro minerals such as iron, zinc, and a high K/Na ratio in hornets could help mitigate mineral deficiencies among those of the population with inadequate nutrition.

scholarly journals Quality of carcasses and meat from male and female rabbits

2021 ◽  
Vol 6 (3) ◽  
pp. 255-258
Author(s):  
S. Sampels ◽  
J. Skoglund
Keyword(s):  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Male And Female ◽  
Minor Factor ◽  
Slaughter Age ◽  
Total Fat ◽  
Rabbit Meat ◽  
A Minor ◽  
Water Holding

Meat from rabbits offers high nutritive properties as it has high levels of essential amino acids, minerals and vitamins. Rabbit meat is also regarded lean, since it contains less fat than many other meat types. The composition of rabbit meat lipids is also favourable due to higher contents of unsaturated fatty acids compared to other types of meat. The aim of the present study was to examine and compare meat quality from male and female rabbits. A total of 24 rabbits (12 males and 12 females) were used. The rabbits were slaughtered at an age of 17–18 weeks. The following parameters were studied: slaughter traits, colour, pH, cooking loss, tenderness, total fat content and water holding capacity (WHC). Interestingly, the ultimate pH was significantly lower in male compared to female rabbits (p = 0.008). Moreover, cooking losses were higher in the meat from male rabbits (p = 0.001). No other relevant differences were found between meat from male and female rabbits suggesting that sex might be regarded as a minor factor in the production of rabbit meat at the chosen slaughter age.

scholarly journals Evaluation of patatin content in proteins of potato genotypes grown in Latvia

2021 ◽  
Vol 46 (341) ◽  
pp. 125-132
Author(s):  
Dace Berga ◽  
Vita Sterna ◽  
Elina Sokolova ◽  
Inese Taskova ◽  
Sanita Seile ◽  
...  
Keyword(s):  
Relative Abundance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
High Concentration ◽  
Extraction Buffer ◽  
Breeding Programmes ◽  
One Year

Abstract Potato proteins contains essential amino acids in considerably high concentration, therefore potatoes are considered to be one of the most valuable plant origin food for human consumption. Patatin forms one of the largest group of potato proteins with high potential to be used in food industry as a novel food. This study has been performed to approbate patatin determination method for evaluation of protein quality of potato genotypes, as well as evaluate patatin relative abundance (PRA) for breeding programmes to create in the future potato cultivars with higher value and potential to develop new products. The evaluation of patatin was performed in following steps– extraction proteins from potato, determination of patatin concentration and calculation of its relative abundance in proteins. Separation of patatin from potato tubers was made using extraction by SDS extraction buffer and determination of patatin in organically and conventionally (with differnt N suply) grown samples of 20 potato genotypes. The results of one-year study showed that patatin relative abundance of different cultivars varied from 1.65% to 50.2% and it was significantly different among genotypes. The nitrogen content of soil and maturity type of potato did not affect PRA significantly. Results provide impetus for further research.

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