scholarly journals Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Michał Halagarda ◽  
Władysław Kędzior ◽  
Ewa Pyrzyńska
Keyword(s):  
Comparative Analysis ◽  
Sodium Chloride ◽  
Food Safety ◽  
Protein Content ◽  
Nutritional Value ◽  
Manufacturing Processes ◽  
Safety Hazards ◽  
High Protein Content ◽  
Regional Food ◽  
Retail Prices

Consumers no longer look for food characterized only by health safety and proper nutritional value. As a result, an increased interest in traditional and regional food can be observed. The aim of this paper is to analyze the results of a comparative analysis of three types of hams: traditional products registered on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development, then products whose names, retail prices, appearance, and manufacturer’s description suggest traditional methods of production, and finally conventional hams. The results show that traditional hams are characterized by the highest nutritional value among the analyzed groups of products. They have the lowest water and a high protein content. In addition, traditional hams are distinguished by a low concentration of sodium chloride and no addition of phosphates. The residues of nitrites and nitrates indicate their moderate use in manufacturing processes.

scholarly journals Gemar Makan Ikan untuk Kecerdasan Anak Sekolah di MTS Al-Maidar Pandan Kabupaten Tapanuli Tengah

2021 ◽  
Vol 6 (3) ◽  
pp. 455-464
Author(s):  
Emma Suri Yanti Siregar ◽  
Tengku Muhammad Ghazali ◽  
Rosmasita Rosmasita ◽  
Dian Fitria ◽  
Juliana Pebrina Siburian ◽  
...  
Keyword(s):  
Amino Acids ◽  
Young People ◽  
Natural Resources ◽  
Protein Content ◽  
Community Service ◽  
Fish Consumption ◽  
Nutritional Value ◽  
Daily Consumption ◽  
High Protein Content ◽  
Service Activity

 Indonesia is a maritime country that has many marine natural resources. Central Tapanuli Regency has a position close to the sea. Even though fish has a high protein content with amino acids, students or young people still like to eat fish a little. So it is necessary to provide information and at the same time invite the younger generation to like to eat fish to increase their intelligence. This community service activity was carried out at MTS Al-Maidar Pandan, Pandan District, Central Tapanuli Regency. The method of implementing this service activity is done by providing socialization about the importance of eating fish for MTS Al Maidar students. The outcomes achieved are increasing students' knowledge about the benefits of fish consumption and the nutritional value contained in fish as well as providing students' understanding with the knowledge to be able to distinguish between fish that are suitable for daily consumption or not.

scholarly journals Comparative analysis of the promixate compositions of Tarpon atlanticus and Clarias gariepinus from culture systems in south-western Nigeria

2011 ◽  
Vol 11 (47) ◽  
pp. 5344-5359
Author(s):  
Emmanuel BE ◽  
◽  
C Oshionebo ◽  
NF Aladetohun ◽  
Keyword(s):  
Comparative Analysis ◽  
Young Adult ◽  
Protein Content ◽  
Proximate Composition ◽  
High Protein ◽  
High Protein Content ◽  
Culture Systems ◽  
Total Length ◽  
Significant Difference ◽  
Adult Head

The comparative analysis of the proximate compositions of Tarpon atlanticus (megalops) and Clariasgariepinus (African catfish) collected from two culture systems (Pen and concrete pond) were examined . Parameters of proximate composition analysed were moisture, ash, protein, fibre, fat and carbohydrate from the head and tail region. Proximate composition comparison was also done with various sizes of the two species of fish which are the juvenile, young adult and a dult forms . The total length and weight of juvenile ranged from 24.5 - 26.5cm, 178.3 - 180g and 25.2 - 27.4cm, 177.6 - 179.5g for T. atlanticus and C. gariepinus , respectively. For the young adult, the total length and weight ranged from 27.0 - 28.5cm, 212 .0 - 220.1g and 26.9 - 29.4cm, 214.2 - 221.3g for T. atlanticus and C. gariepinus , respectively. For the adults, the total length and weight ranged from 40.20 - 42.10cm, 783 - 800g and 39.9 - 44.5cm, 785 - 805g for T. atlanticus and C. gariepinus , respectively . Analysis of variance (ANOVA) showed no significant difference (P<0.05) between the moisture content of T. atlanticus and C. gariepinus in the adult head although there was a significant difference (P<0.01) between the ash of T. atlanticus and C. gariepinus in the adult tail. There was no significant difference (P<0.05) between the protein of T. atlanticus and C. gariepinus in the young adult tail but there was a significant difference (p<0.05) between the fibre of T. atlanticus and C. gariepinus in the juve nile tail. There was a significant difference (p<0.01) between the fat and oil of T. atlanticus and C. gariepinus . Ash content was highest in the adult head of T. atlanticus and lowest in the adult tail of C. gariepinus . Protein was at its highest in the young adult tail of C. gariepinus and lowest in the juvenile head of T. atlanticus . The low concentration of lipids in the muscles of these species could be due to poor storage mechanism s and the use of fat reserves during spawning activities. Generally the two species contain high protein content as f ou nd out in this study. The high tissue protein content may have resulted from high protein content of their diets. Thus , both fish species constitute a high source of protein and low fatty acids, as well as an ideal dietetic fish food for human consumption.

Insight into the gastro-duodenal digestion resistance of soybean proteins and potential implications for residual immunogenicity

2017 ◽  
Vol 8 (4) ◽  
pp. 1599-1610 ◽  
Author(s):  
Elisabetta De Angelis ◽  
Rosa Pilolli ◽  
Simona L. Bavaro ◽  
Linda Monaci
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Adverse Reactions ◽  
High Protein ◽  
Soybean Proteins ◽  
Human Diet ◽  
High Protein Content ◽  
Insight Into

Soy is an important component of the human diet thanks to its nutritional value and high protein content; however, it also represents a risk for allergenic consumers due to its potential to trigger adverse reactions in sensitized individuals.

scholarly journals Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel

2018 ◽  
Vol 1 (1) ◽  
pp. 37
Author(s):  
Yulianti Yulianti ◽  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
High Protein ◽  
Second Phase ◽  
High Protein Content ◽  
Randomized Design ◽  
Time Test ◽  
Completely Randomized Design ◽  
Two Phases ◽  
Tapioca Flour

Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases,  in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture. Keyword : snakehead fish, nugget, carrot

Food safety and nutritional value of the fishery: from the capture to the preparation of a typical food from the north coast of Pernambuco, the caldeirada

2014 ◽  
Vol 3 (2) ◽  
pp. 29
Author(s):  
Danillo Guilherme Rangel Pereira ◽  
Paloma De Andrade Silva ◽  
Guilherme Matheus Pessoa de Arruda ◽  
Eliziane Costa da Silva ◽  
Fálba Bernadete Ramos dos Anjos ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutritional Value ◽  
North Coast ◽  
Artisanal Fisheries ◽  
Nutritional Values ◽  
Public Health Programs ◽  
Regional Food ◽  
The North ◽  
Typical Food

The contribution of the artisanal fisheries to the national fishery production has presented an increase tendency since 1980. This project had the objective to identify the factors that affect the quality of the fisheries, from capture to the preparation at gastronomic establishments, besides the nutritional values of the condiments used to make the caldeirada, a typical food from the north coast of the state of Pernambuco. Artisanal fishermen in the municipalities of Itapissuma and Itamaracá – state of Pernambuco, Brazil - were interviewed about sanitary, social and economic factors. In addition, there were visits in Itapissuma to sites of handling and preparation of seafood dish to analyze the nutritional value, food hygienic practices and the condiments used in the most ordered regional food by the customers, the caldeirada. Results indicated failures in the use of good hygienic-sanitary practices, from capture, marketing to preparation of a seafood dish to final customers. It is necessary to implement Public Health Programs in the artisanal fisheries, including the workers involved and also for the active cooks in the gastronomic area of the locality. These strategies should bring specific actions to improve the nutritional quality of the fishery and for its consumption, resulting in food safety.

In vivo digestibility and nutritive value of Atriplex halimus alone and mixed with wheat straw

2002 ◽  
Vol 139 (2) ◽  
pp. 139-142 ◽  
Author(s):  
M. L. ALICATA ◽  
G. AMATO ◽  
A. BONANNO ◽  
D. GIAMBALVO ◽  
G. LETO
Keyword(s):  
Organic Matter ◽  
Sodium Chloride ◽  
Protein Content ◽  
Wheat Straw ◽  
Nutritive Value ◽  
Fresh Matter ◽  
High Protein Content ◽  
Atriplex Halimus ◽  
Matter Basis

In vivo digestibility trials were carried out using six young rams fed with Atriplex halimus biomass harvested in summer (A) and in early autumn (B), and with a mixture of mid-autumn Atriplex halimus and wheat straw (5[ratio ]1 ratio on fresh matter basis) (C). Atriplex halimus had a high protein content (139·0, 135·9 and 193·4 g/kg DM in A, B and C respectively), but was rich in sodium chloride, especially in summer (145·9 g/kg DM), limiting its use as feed. The summer forage had a higher organic matter (OM) digestibility coefficient than the autumn forage (0·663 v. 0·530) but lower digestible OM intake (16·8 v. 29·4 g/day per kg BW0·75). In autumn forage, the combination with straw did not influence the digestibility of organic matter, whereas it enhanced DOM intake in comparison with the Atriplex halimus on its own (35·7 v. 29·4 g/day per kg BW0·75).

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

Recent progress of personal glucose meters integrated methods in food safety hazards detection

2021 ◽  
pp. 1-14
Author(s):  
Xiuguang Xing ◽  
Li Yao ◽  
Chao Yan ◽  
Zhenlin Xu ◽  
Jianguo Xu ◽  
...  
Keyword(s):  
Food Safety ◽  
Recent Progress ◽  
Safety Hazards ◽  
Integrated Methods

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

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