scholarly journals MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF SOUS VIDE OR TRADITIONALLY PROCESSED FISH: INFLUENCE OF FAT CONTENT

2004 ◽  
Vol 27 (5) ◽  
pp. 371-387 ◽  
Author(s):  
M.C. GARCÍA-LINARES ◽  
E. GONZALEZ-FANDOS ◽  
M.C. GARCÍA-FERNÁNDEZ ◽  
M.T. GARCÍA-ARIAS
Keyword(s):  
Nutritional Quality ◽  
Fat Content ◽  
Sous Vide

Nutritional and Microbial Changes During Production of Tostones (Fried Plantains)

1981 ◽  
Vol 44 (1) ◽  
pp. 55-58
Author(s):  
R. J. ALVAREZ ◽  
J. A. KOBURGER ◽  
H. APPLEDORF
Keyword(s):  
Water Activity ◽  
Nutritional Quality ◽  
Fat Content ◽  
Moisture Loss ◽  
Crude Fiber ◽  
Penicillium Species ◽  
Large Segment ◽  
Zn Content ◽  
Salt Brine

Tostones (fried plantains) are consumed by a large segment of the Latin population in Florida. In addition, their use in specialty restaurants is on the increase. However, little is known about the microbial and nutritional quality of this product, particularly as affected by processing. Tostones are prepared by peeling and cutting the plantains into slices; soaking slices in a salt brine; frying, drying and flattening the slices; and refrying them until golden brown. Protein, ash, crude fiber and carbohydrate content increased during preparation as a result of moisture loss during processing. Fat content increased due to uptake during frying. Phosphorus, Na, Hg, Se and Zn content also increased, whereas that of K and Fe decreased. Changes in water activity and pH were not significantly pronounced. Bacillus and Penicillium species were the only organisms isolated from laboratory-prepared samples. The finished product contained 48.0% carbohydrate, 26.5% moisture, 21.5% fat, 2.5% protein, 1.0% ash, 0.5% crude fiber and 395 Kcal/100 g.

scholarly journals Impact of Sous Vide Cooking on Nutritional Quality of Meat

2020 ◽  
Vol 10 (3) ◽  
Author(s):  
María Victoria Aviles
Keyword(s):  
Heat Treatment ◽  
Protein Fraction ◽  
Nutritional Quality ◽  
Nutritional Value ◽  
Processing Technology ◽  
Heat Stable ◽  
Sensory Qualities ◽  
Sous Vide ◽  
Nutritional Changes

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.

Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products

2014 ◽  
Vol 75 (4) ◽  
pp. 186-190 ◽  
Author(s):  
Tasha Kulai ◽  
Mohsin Rashid
Keyword(s):  
Nutritional Quality ◽  
Free Food ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Financial Impact ◽  
Grocery Stores ◽  
Gluten Free ◽  
Nutritional Adequacy ◽  
Product Size

Purpose: There is concern about the nutritional quality of processed gluten-free (GF) products. The aim was to investigate the nutrient composition and cost of processed GF products compared with similar regular products. Methods: Product size, price, caloric value, and macro- and micronutrient composition were compared between foods labeled “Gluten-free” and comparable regular products in 5 grocery stores in 3 Canadian cities. Data were calculated per 100 g of product. Results: A total of 131 products were studied (71 GF, 60 regular). Overall, calories were comparable between GF and regular foods. However, fat content of GF breads was higher (mean 7.7 vs. 3.6 g, P = 0.003), whereas protein was lower (mean 5.0 vs. 8.0 g, P = 0.001). Mean carbohydrate content of GF pasta was higher (78 vs. 74 g, P = 0.001), whereas protein (7.5 vs. 13.3 g, P < 0.001), fibre (3.3 vs. 5.8 g, P = 0.048), iron (9% vs. 25%DV, P < 0.001), and folate content (5% vs. 95%DV, P < 0.001) were lower. Mean price of GF products was $1.99 versus $1.23 for regular products (P < 0.001). Conclusions: Some commonly consumed packaged GF foods are higher in fat and carbohydrates and lower in protein, iron, and folate compared with regular products. GF products are more expensive. Dietitians should counsel patients on the GF diet regarding its nutritional and financial impact.

scholarly journals Nutritional quality of commercial butters

2021 ◽  
Vol 24 ◽  
Author(s):  
Maritiele Naissinger da Silva ◽  
Bruna Lago Tagliapietra ◽  
Franciele Pozzebon Pivetta ◽  
Vinicius do Amaral Flores ◽  
Neila Silvia Pereira dos Santos Richards
Keyword(s):  
Nutritional Quality ◽  
Fat Content ◽  
Chemical Difference ◽  
Dry Extract ◽  
Brazilian Legislation ◽  
Physical Chemical ◽  
Significant Difference ◽  
Regional Influence

Abstract The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold in Brazil, the study aimed to analyze butters of Brazilian, French, Italian and Argentine origin. The samples were analyzed for fat content, moisture, Defatted Dry Extract (DDE), and total acidity for comparison with Brazilian legislation. The levels of chlorides, protein, ash, total dry extract, water activity, color and determination of the lipid profile were also determined. In all analyses, there was a statistically significant difference between the samples. Some samples showed disagreement with the quality requirements recommended in Brazilian legislation for commercialization. Indeed, 10 samples did not present the minimum fat content required, varying from 68.53% to 77.31% in butters with salt and from 71.64% to 81.72% in those without salt. Eight samples presented humidity levels above the legal recommendations, varying from 17.05% to 20.28%. All products were in agreement with acidity levels. The predominant fatty acids in all samples were myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0) and oleic acid (C18: 1n9). The regional influence, breed and handling of the animals and season of the year in which the milk was obtained for butter production, were suggested to be the main reason for the physical-chemical difference found between the samples.

scholarly journals Elaboration of sausage using minced fish of Nile tilapia filleting waste

2010 ◽  
Vol 53 (6) ◽  
pp. 1383-1391 ◽  
Author(s):  
Paulo Roberto Campagnoli de Oliveira Filho ◽  
Flavia Maria Netto ◽  
Kazumi Kawazaki Ramos ◽  
Marco Antônio Trindade ◽  
Elisabete Maria Macedo Viegas
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Quality ◽  
Nile Tilapia ◽  
Maximum Level ◽  
Fat Content ◽  
Sensory Properties ◽  
Yellow Color ◽  
Minced Fish

The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good nutritional quality of sausages utilizing MF of Nile tilapia filleting waste and according to the sensory evaluation, the maximum level of inclusion should not exceed 60%.

Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts

2012 ◽  
Vol 60 (23) ◽  
pp. 6019-6025 ◽  
Author(s):  
Emma Chiavaro ◽  
Teresa Mazzeo ◽  
Attilio Visconti ◽  
Chiara Manzi ◽  
Vincenzo Fogliano ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Brussels Sprouts ◽  
Sous Vide

scholarly journals The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1416
Author(s):  
Inmaculada Gómez ◽  
Rasmi Janardhanan ◽  
Francisco C. Ibañez ◽  
María José Beriain
Keyword(s):  
Nutritional Quality ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Meat Products ◽  
High Pressure Processing ◽  
Processed Meat ◽  
Physical Methods ◽  
Sensorial Quality ◽  
Sous Vide

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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