scholarly journals Commercial cuts of Pantanal caiman meat according to sex

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Vitória Regina Takeuchi Fernandes ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Marcos Eduardo Coutinho ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Lipid Content ◽  
Nutritional Quality ◽  
Monounsaturated Fatty Acids ◽  
Female Tail ◽  
Lower Protein ◽  
Yield Quality ◽  
Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

scholarly journals Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean

2012 ◽  
Vol 32 (2) ◽  
pp. 351-356 ◽  
Author(s):  
Andréia Cristina Santana ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
José Marcos Gontijo Mandarino ◽  
Rodrigo Santos Leite ◽  
Josemeyre Bonifácio da Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Phytic Acid ◽  
Chemical Constituents ◽  
Chemical Characteristics ◽  
Phytic Acid Content ◽  
Lower Protein ◽  
Physical And Chemical ◽  
Lower Protein Content

The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage. Isoflavones content did not change with different harvest times, and the aglycone forms (daidzein, glycitein, and genistein) were found in smaller quantities at the R6 stage compared to the R8 stage. The color of the pods of soybean BRS 267 cultivar, harvested at the R6 stage did not change with different harvest times. The grains harvested at the R6 stage had lower protein content, phytic acid, and sucrose and higher levels of lipids, carbohydrates, starch, glucose, fructose, stachyose, and linolenic acids than those collected at the R8 stage. The different times of harvest did not affect the quality of the vegetable-type soybean BRS 267 cultivar harvested at stage R6. Nevertheless, it is recommended to harvest in the morning, when the temperature is milder, like other vegetables, to facilitate and optimize its marketing and in natura consumption.

scholarly journals Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

2020 ◽  
Vol 55 ◽  
Author(s):  
Hernán Antonio Alzate Díaz ◽  
Adriana Patricia Muñoz Ramírez ◽  
Maurício Gustavo Coelho Emerenciano ◽  
Sandra Clemencia Pardo Carrasco
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Protein Sources ◽  
Nutritional Characteristics ◽  
Biofloc Technology ◽  
Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

scholarly journals Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1418 ◽  
Author(s):  
Janice Ramos de Sousa ◽  
Raquel B. A. Botelho ◽  
Rita de Cássia C. A. Akutsu ◽  
Renata Puppin Zandonadi
Keyword(s):  
Fatty Acids ◽  
Low Income ◽  
Nutritional Quality ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Food Groups ◽  
Cross Sectional ◽  
The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

Seasonal variation of lipid content and fatty acid composition of Sardinella aurita from the Tunisian coast

2009 ◽  
Vol 90 (3) ◽  
pp. 569-573 ◽  
Author(s):  
F. Ben Rebah ◽  
A. Abdelmouleh ◽  
W. Kammoun ◽  
A. Yezza
Keyword(s):  
Fatty Acids ◽  
Seasonal Variation ◽  
Chemical Composition ◽  
Palmitic Acid ◽  
Lipid Content ◽  
Total Lipid Content ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Commercial Fish ◽  
Sardinella Aurita

This study was conducted to clarify the seasonal variation of the chemical composition of the Tunisian Sardinella aurita with a focus on the total lipid content. The chemical composition showed a large fluctuation over years in response to various factors. For the entire fish, lipid content was lower in July (2.50%), but higher in November (10.25%). It varies with seasons in inverse proportion to water content. Interestingly, it was found that red muscle have much higher lipid content than white muscle and the entire fish body. The major fatty acids in S. aurita lipids were palmitic acid, palmitoleic acid, eicosapentaenoic acid, docosahexaenoic acid and myristic acid. Palmitic acid comprised the main proportion (23.9%). The high amounts of saturated and monounsaturated fatty acids in the screened species are almost in agreement with other studies. Moreover, the percentage of omega-3 fatty acids (25%) was very similar to that in oil production commercial fish.

scholarly journals Chemical and fatty acid composition of milk from crossbred cows subjected to feed restriction

2019 ◽  
Vol 54 ◽  
Author(s):  
Deiyse Alves Silva ◽  
Vicente Ribeiro Rocha Júnior ◽  
José Reinaldo Mendes Ruas ◽  
Pedro Felipe Santana ◽  
Luana Alcântara Borges ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Feed Restriction ◽  
Dry Extract ◽  
Acid Ratio

Abstract: The objective of this work was to evaluate the chemical composition and fatty acid profile of milk from F1 Holstein/Zebu cows in different lactation periods, when receiving different levels of dietary supply in percentage of body weight. Sixty cows were evaluated, with five levels of dietary supply and three lactation periods. The levels of dietary supply had no effect on the production of milk corrected to 3.5% fat (12.25 kg per day). There was also no effect of dietary supply levels, in the different lactation periods, on contents of fat (3.34%), protein (3.41%), lactose (4.60%), total solids (12.0%), defatted dry extract (8.80%), and urinary nitrogen (14.5 mg dL-1), nor on somatic cell count (89.98 mL-1). As the dietary supply level was reduced, the sum of saturated fatty acids in milk was decreased in up to 9.15% and that of monounsaturated fatty acids was increased in up to 25.28%. Feed restriction does not alter the chemical composition of milk, but improves its quality of fat by reducing saturated fatty acid content, increasing the concentration of monounsaturated and desirable fatty acids in up to 54%, and increasing the hypo- and hypercholesterolemic fatty acid ratio in up to 168.97%.

scholarly journals Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

2014 ◽  
Vol 3 (3) ◽  
pp. 132 ◽  
Author(s):  
Martin Valenzuela-Melendres ◽  
Noemi Guadalupe Torrentera-Olivera ◽  
Gustavo Gonzalez-Aguilar ◽  
Monica Villegas-Ochoa ◽  
Luis German Cumplido-Barbeitia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Antioxidant Properties ◽  
Monounsaturated Fatty Acids ◽  
The Other ◽  
Good Strategy ◽  
Sensory Panel ◽  
Tomato Paste

<p>The objective of this research was to study the effect of avocado pulp (A) and tomato paste (T) addition on the physicochemical, nutritional and sensory quality of pork frankfurters. Treatments were: 1) Control; 2) A10 = 10% A; 3) A20 = 20% A; 4) T10 = 10% T; 5) T20 = 20% T; and 6) A10+T10 = 10% A+10% T. Colour (<em>L*</em>, <em>a*</em> and <em>b*</em>), fatty acid profile, contents of phenols and flavonoids, and antioxidant capacity were measured. In the same way, sensory analysis was evaluated. Tomato paste decreased <em>L*</em> but increased (P &lt; 0.05) <em>a</em>* and <em>b</em>* values. On the other hand, A did not affect <em>L*</em>, decreased <em>a*</em> and increased <em>b*</em>. Avocado pulp increased (P &lt; 0.05) the proportion of monounsaturated fatty acids in the finished product. Antioxidant activity increased (P &lt; 0.05) with incorporation of T, much higher than that observed by adding A. Frankfurters with T and with a combination of T and A had the best acceptance by the sensory panel. The use of T and A can be a good strategy to improve nutritional quality and antioxidant properties of pork frankfurters.</p>

Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights

2015 ◽  
Vol 55 (8) ◽  
pp. 1037 ◽  
Author(s):  
Annamaria Perna ◽  
Amalia Simonetti ◽  
Immacolata Intaglietta ◽  
Emilio Gambacorta
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Slaughter Weight

The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.

scholarly journals Effects of Drying Methods on the Chemical Composition of the Sea Cucumber Holothuria forskali

2014 ◽  
Vol 8 (1) ◽  
pp. 1-8 ◽  
Author(s):  
Khaoula Telahigue ◽  
Tarek Hajji ◽  
Rabeh Imen ◽  
Ouertani Sahbi ◽  
M’hamed El Cafsi
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Quality ◽  
Sea Cucumber ◽  
Body Wall ◽  
The Body ◽  
Drying Methods ◽  
Total Proteins ◽  
Initial Product

The effects of artisanal and controlled oven drying methods on the biochemical composition of the body wall of the sea cucumber, Holothuria forskali were investigated. Five combinations of temperature (°C) and relative humidity (%) levels were tested (50°C, 20%, 60°C, 25%; 60°C, 15%, 60°C, 20% and 70°C, 20%). The results demonstrate that the treatment (60°C and 20%) yields an improvement of the nutritional quality of the initial product. Improvements were particularly noted in terms of the amount of total proteins and the polyunsaturated fatty acids level in the dry body wall of H. forskali.

scholarly journals Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

2021 ◽  
Vol 13 (2) ◽  
pp. 1-12
Author(s):  
Magdalena Zielińska-Dawidziak
Keyword(s):  
Chemical Composition ◽  
Secondary Metabolites ◽  
Metal Ions ◽  
Nutritional Quality ◽  
Growth Conditions ◽  
Stress Conditions ◽  
Light Illumination ◽  
Health Promoting ◽  
Chemical Factors

Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.

scholarly journals Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality

2021 ◽  
Vol 34 ◽  
pp. 06009
Author(s):  
Ekaterina Lisovaya ◽  
Elena Viktorova ◽  
Mariet Zhane ◽  
Olga Vorobyova ◽  
Elena Velikanova
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Rapid Determination ◽  
Food Additives ◽  
Total Content ◽  
Acid Value ◽  
Monounsaturated Fatty Acids ◽  
Component Composition ◽  
Urgent Task ◽  
Determination Methods

Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups exhibiting acidic properties. As a result of the research of the fatty acid composition of the lecithins acetone-soluble fractions, it was found that the highest total content of monounsaturated fatty acids is a characteristic of sunflower oleic type lecithins (81.3 %) and rapeseed lecithins (66.3 %), and polyunsaturated fatty acids – sunflower linoleic type lecithins (63.6 %) and soybean lecithins (67.7 %). Researches of the NMR characteristics of lecithins with the introduction of carbon tetrachloride (CCl4) have been carried out. It was found that the redistribution of component composition in the “lecithin-CCl4” system occurs at different ratios for each type of lecithin, which is due to their chemical composition peculiarities.

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