Effects of Cooking Methods on Proximate Composition and Fatty Acids Profile of Indian White Prawn (Fenneropenaeus indicus)

The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.

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Proximate composition and fatty acids profile of green and roasted defective coffee beans

LWT ◽

10.1016/j.lwt.2005.01.011 ◽

2006 ◽

Vol 39 (3) ◽

pp. 235-239 ◽

Cited By ~ 67

Author(s):

Leandro S. Oliveira ◽

Adriana S. Franca ◽

Juliana C.F. Mendonça ◽

Mario C. Barros-Júnior

Keyword(s):

Fatty Acids ◽

Proximate Composition ◽

Fatty Acids Profile ◽

Coffee Beans

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Proximate Composition and Fatty Acids Profile in Oleaginous Seeds

Journal of Food Research ◽

10.5539/jfr.v2n1p109 ◽

2013 ◽

Vol 2 (1) ◽

pp. 109 ◽

Cited By ~ 4

Author(s):

Angela Claudia Rodrigues ◽

Aloísio Henrique Pereira de Souza ◽

Makoto Matsushita ◽

Lucia Felicidade Dias ◽

Jesui Vergílio Visentainer ◽

...

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Proximate Composition ◽

Crude Protein ◽

Total Lipids ◽

Brazil Nuts ◽

Fatty Acids Profile ◽

Macadamia Nuts ◽

Arachidonic Acids ◽

Carbohydrate Contents

Fatty acids were quantified in oleaginous seeds: pistachio, almonds, European nuts, cashew nuts, hazelnuts, Brazil nuts, pecan nuts, and macadamia nuts. Three brands of each sample were purchased in three lots (n = 9). The proximate composition, energetic value, and fatty acids (FA) were determined by gas chromatography. All seeds had large amounts of total lipids and the highest contents (ca. 70%) were found in macadamia, pecan, and European nuts. The samples had significant amounts of crude protein. Pistachio and cashew nuts had the greatest amount (ca. 20%), as well as the largest carbohydrate contents (32%). All seeds were rather energetic, ranging from 600 to 760 Kcal.g<sup>-1</sup>. From seven to nine FA were identified and quantified, oleic (n-9) and linoleic (n-6) acids were the major acids. Essential fatty acid a-linolenic (n-3) was found in European nuts (except pistachio) with an n-6/n-3 ratio (4:1) that is very beneficial to health. <em>Trans</em> FA were also observed in salted roasted cashew nuts. The major saturated FA (SFA) was palmitic, stearic, and arachidonic acids, however, their amounts were much lower than those of polyunsaturated acids (PUFA) and monounsaturated acids (MUFA). European nuts had the greatest PUFA/SFA ratio (9), followed by almonds (3.6).

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Proximate Composition, Mineral Content, and Fatty Acids of Catfish (Ictalurus punctatus, Rafinesque) for Different Seasons and Cooking Methods

Journal of Food Science ◽

10.1111/j.1365-2621.1985.tb13749.x ◽

1985 ◽

Vol 50 (3) ◽

pp. 585-588 ◽

Cited By ~ 45

Author(s):

F. A. MUSTAFA ◽

D. M. MEDEIROS

Keyword(s):

Fatty Acids ◽

Ictalurus Punctatus ◽

Proximate Composition ◽

Mineral Content ◽

Cooking Methods ◽

Different Seasons

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Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce

Food Chemistry ◽

10.1016/j.foodchem.2004.01.016 ◽

2004 ◽

Vol 88 (1) ◽

pp. 1-6 ◽

Cited By ~ 24

Author(s):

César R.T Tarley ◽

Jesui V Visentainer ◽

Makoto Matsushita ◽

Nilson E de Souza

Keyword(s):

Fatty Acids ◽

Soybean Oil ◽

Proximate Composition ◽

Tomato Sauce ◽

Fatty Acids Profile

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Nutritional and Antinutritional Properties of the Underexploited Wild Legume Rhynchosia bracteata Benth

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v46i2.4488 ◽

2011 ◽

Vol 46 (2) ◽

pp. 141-146 ◽

Cited By ~ 3

Author(s):

KSR Murthy ◽

S Emmanuel

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Proximate Composition ◽

Calorific Value ◽

Essential Amino Acids ◽

Antinutritional Factors ◽

Nutritional Composition ◽

Protein Fractions ◽

Regular Component ◽

Fatty Acids Profile

The nutritional composition and antinutritional factors of Rhynchosia bracteata Benth. underexploited tribal pulses locally known as Advi Chekkudu in Telugu, used as food by local tribals in the Rollapenta forest, Kurnool district, Nallamalais of Andhra Pradesh. The mature seed samples were analysed for proximate composition, total (true) seed protein fractions, amino acid composition, fatty acids profile, mineral and antinutritional factors. The investigated seed samples contained higher amount of crude protein, crude fat, ash and nitrogen free extractives constitute 20.18, 6.16, 6.12 and 61.31 % respectively. The calorific value of the seed weight 100 g dry seed material was 366.86 K.cal. The essential amino acids, leucine, tyrosine and phenylalanine, were present in relatively large quantities. The fatty acid profiles revealed that the seed lipids contained higher concentrations of palmitic and linoleic acids. The seeds are rich in magnesium, iron potassium and phosphorous. Antinutritional factors such as total free phenols, (3.76 %) tannins (0.29%), L -DOPA (0.51%), hydrogen cyanide (0.066%) and phytic acid (0.18%) are present in variable quantities. This paper presents the chemical composition and nutritional potential of Rhynchosia bracteata seeds with regard to its suitability as a regular component in human diet. Key words. Rhynchosia bracteata; Proximate composition; Amino acids; Antinutritional factors; Fatty acids; Protein fractions; Hemagglutinating activity DOI: http://dx.doi.org/10.3329/bjsir.v46i2.4488 Bangladesh J. Sci. Ind. Res. 46(2), 141-146, 2011

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