scholarly journals Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
Author(s):  
Nina Gisella Heredia-Sandoval ◽  
Aaron Jonary Santiaguin-Padilla ◽  
María del Carmen Granados-Nevarez ◽  
Susana María Scheuren-Acevedo ◽  
Alma Rosa Islas-Rubio ◽  
...  
Keyword(s):  
Amino Acids ◽  
Storage Stability ◽  
Antimicrobial Effect ◽  
Essential Amino Acids ◽  
Jumbo Squid ◽  
High Quality Protein ◽  
Freeze Dried ◽  
Nutritional Characteristics ◽  
Microbiological Stability ◽  
Corn Tortilla

Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient in some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for tortilla supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo squid muscle flour (JSMF), using composite corn flours containing JSMF (2.5 and 5.0%), to improve their nutritional quality without affecting their physicochemical/sensory properties and storage stability. Supplementation with 5% JSMF increased (P<0.05) tortilla protein level, and the essential amino acids versus the control. The 2.5% JSMF tortillas were tasteful and acceptable (P≥0.05) as the control. JSMF addition showed an antimicrobial effect on mesophilic and psychrophilic bacteria; however, yeast and moulds grew beyond the permissible limit at day 5 of storage. JSMF addition did not affect (P≥0.05) the cutting force, with all tortillas tending to become harder to roll without cracking as storage elapsed. Tortilla storage stability (supplemented or not) was 3 days at 2–4 °C. Results suggest the feasibility of adding JSMF to corn tortilla, improving its nutritional characteristics without markedly affecting other parameters.

Composition and Nutritional Evaluation of the Cuttlefish Muscle

2012 ◽  
Vol 554-556 ◽  
pp. 1553-1558
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Bo Qi ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritive Quality ◽  
High Quality Protein ◽  
Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

114 Evaluation of Extrusion Processing Method and Protein Source on Standardized Amino Acid Digestibility

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 57-58
Author(s):  
Clare Hsu ◽  
Gary Davenport ◽  
Galen Rokey ◽  
Maria R de Godoy
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Food Samples ◽  
Processing Method ◽  
Isoleucine Leucine ◽  
Diet Sample ◽  
Diet Formulation ◽  
Freeze Dried ◽  
Twin Screw

Abstract While the majority of dry complete and balanced foods for pet animals are extruded, the interaction between ingredient matrix and processing methods and stages are poorly understood. Thus, the objective of this study was to determine how the use of plant-based and poultry-based proteins processed under different extrusion condition may affect amino acid digestibility in extruded canine diets using a rooster model. Eight diet formulas were made using chicken (CK), chicken byproduct meal (CM), yellow pea (YP), green lentil (GL), and garbanzo bean (GB) as the primary protein sources. These diets were extruded through a single-screw and a twin-screw extruder. Food samples were collected at various stages of processing (i.e., raw, and after preconditioner, extruder, drier, and coating). Four cecectomized single-comb White Leghorn roosters were used for each diet sample. The roosters were fasted for 26 h and then fed with the treatment diets. The excreta were collected 48 h after feeding. Freeze dried excreta were used to calculate standardized amino acid digestibility (SAAD). For all essential amino acids, a significant interaction (P &lt; 0.05) between diet and processing method was observed. The SAAD of arginine, tryptophan, and methionine were greater than 80% for all diets collected at the end of the extruder. The CK diet supplemented with synthetic taurine and processed through twin-extrusion had 70% to 80% SAAD of histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine. Overall, twin-screw extrusion resulted in lower SAAD for all essential amino acids (P &lt; 0.05), except for isoleucine and valine. However, the differences were smaller than 2.5%, and therefore may not negatively impact diet formulation and final product nutrient composition or guaranteed analysis. In addition, the extruded canine diets made with plant-based protein did not have lower amino acid digestibility than those made with animal-based protein.

scholarly journals Qualitative Protein Hydrolyzed from Nerita undata in supralittoral rocks and mezolittoral zone of Hasa Cape using TLC

2021 ◽  
Vol 9 (2) ◽  
pp. 118-123
Author(s):  
Healthy Kainama ◽  
Hanoch J. Sohilait ◽  
Christian Jacob Souisa
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Coastal Communities ◽  
High Quality ◽  
Peptide Bonds ◽  
High Quality Protein ◽  
Kjeldahl Method ◽  
Acetic Acid Water ◽  
Layer Chromatography

Gastropods are the sources of protein for coastal communities in the Maluku islands. We conducted analysis quantitative and qualitative of protein in Nerita undata meat from Hasa Cape in Saparua Island. The percentage of protein was analyzed by the Kjeldahl method. Qualitative analysis began with breaking peptide bonds in protein to amino acid components by sulphuric acid and barium hydroxide hydrolyzed. We identified amino acid compounds by using thin-layer chromatography (TLC) in butanol-acetic acid-water (8:1:1, v/v) as eluent. The result showed that N. undata meat contains 11.15% of protein and twelve amino acid compounds. There are seven essential amino acids in N. undata meat from supralittoral rocks and mezolittoral zone of Hasa cape is a source of quality protein. Thus, this species can be considered as a source of high-quality protein.

scholarly journals Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria

2020 ◽  
Vol 12 (1) ◽  
pp. 11-19
Author(s):  
Olawale Paul Olatidoye ◽  
Taofik Akinyemi Shittu ◽  
Samuel Olusegun Anwonorin ◽  
Emmanuel Sunday Akin Ajisegiri
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Extraction Solvent ◽  
High Quality Protein ◽  
Southwest Nigeria

Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 °C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160°C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 171-2.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.87- 4.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality.

Multidisciplinary Uses of the Chicken Egg

2009 ◽  
Vol 2 (3) ◽  
pp. 107-119 ◽  
Author(s):  
Annie J. King
Keyword(s):  
Amino Acids ◽  
Human Life ◽  
Protein A ◽  
Essential Amino Acids ◽  
Egg Consumption ◽  
High Quality Protein ◽  
The World ◽  
Egg Albumen ◽  
Complete Protein ◽  
Nonessential Amino Acids

Eggs contain complete protein and can supply essential amino acids. Eggs also contain nine nonessential amino acids, vitamins, minerals, antioxidants, saturated, monounsaturated and polyunsaturated fatty acids, cephalin, lecithin, and cholesterol. The content of low-calorie eggs benefits populations throughout the world at every stage of the human life cycle. As a designer food, eggs can be packaged with more nutrients needed to prevent diseases. Moreover, this food has new uses as bioreactors for several pharmaceuticals produced in egg albumen or yolk. While eggs have been employed to produce influenza vaccines for more than 50 years, newer techniques will most likely reduce their use in this important arena. Due to high quality protein, a plethora of required nutrients, low calories and excellent functional properties, once again, egg consumption is rising. This increase in consumption along with evolving use as a designer food and a bioreactor in the pharmaceutical industry may help to maintain or boost notoriety of eggs as “nature's most perfect food”.

scholarly journals Amino acid content of selected plant, algae and insect species: a search for alternative protein sources for use in pet foods

2014 ◽  
Vol 3 ◽  
Author(s):  
Sarah McCusker ◽  
Preston R. Buff ◽  
Zengshou Yu ◽  
Andrea J. Fascetti
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Algal Species ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Insect Species ◽  
Food Ingredients ◽  
Taurine Concentration ◽  
Freeze Dried ◽  
Marine Algal

AbstractIn response to global economic duress and heightened consumer awareness of nutrition and health, sustainable and natural ingredients are in demand. Identification of alternative sources of nitrogen and amino acids, including taurine, may help meet dietary requirements while fostering sustainability and natural feeding approaches. Twenty plants, eighteen marine algae and five insect species were analysed. All samples were freeze-dried, hydrolysed and filtered prior to amino acid analysis. Samples for amino acids were analysed in duplicate and averaged. Nitrogen was analysed and crude protein (CP) determined by calculation. With the exception of taurine concentration in soldier fly larvae, all insects exceeded both the National Research Council's canine and feline minimal requirements (MR) for growth of all essential amino acids (EAA) and CP. Although some plants and marine algal species exceeded the canine and feline MR for growth for EAA and CP, only very low concentrations of taurine were found in plants. Taurine concentration in insects was variable but high, with the greatest concentration found in ants (6·42 mg/g DM) and adult flesh flies (3·33 mg/g DM). Taurine was also high in some macroalgae, especially the red algal species: Mazaella spp. (4·11 mg/g DM), Porphyra spp. (1·22 mg/g DM) and Chondracanthus spp. (6·28 mg/g DM). Preliminary results suggest that insects and some marine algal species may be practical alternatives to traditional protein and supplemental taurine sources in pet foods. Safety, bioavailability, palatability and source variability of alternative items as food ingredients should be investigated prior to incorporation into canine and feline diets.

scholarly journals Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

2019 ◽  
Vol 8 (3) ◽  
Author(s):  
Andrea Tamburrano ◽  
Barbara Tavazzi ◽  
Cinzia Anna Maria Callà ◽  
Angela Maria Amorini ◽  
Giacomo Lazzarino ◽  
...  
Keyword(s):  
Amino Acids ◽  
Human Health ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Cerebrovascular Diseases ◽  
Human Consumption ◽  
Personalized Nutrition ◽  
Fat Percentage ◽  
Buffalo Meat ◽  
Nutritional Characteristics

The human consumption of food animal products is the main topic of an important debate among professionals in this sector: dietologists, dietitians and nutritional biologists. The red meat provides all the essential amino acids, bioavailable iron, zinc, calcium, lipids and B-group vitamins. A valid alternative to beef could be the buffalo meat. Italy is the largest European producer of buffalo meat and derivatives. The high nutritional characteristics of buffalo meat make it suitable to be included in the Mediterranean diet to customize it in relation to the needs and conditions of the population. Polyunsaturated/saturated fatty acids ratio can be influenced by diet, breed and type of breeding, but muscle tissue fat percentage is the main factor in determining a favorable fatty acid composition. This review focuses on the biochemical and nutritional characteristics of the buffalo meat (content of fats, cholesterol, amino acids, vitamins and minerals), explaining their variability depending on the different breeds, and the favorable implications on the human health. These results suggest that buffalo meat can be a healthier alternative to beef, not only for healthy people in particular physiological conditions (i.e. pregnancy), but also for persons at risk for cardiovascular and cerebrovascular diseases, thus achieving the goal of a personalized nutrition.

Quality Characteristics of Flyingfish (Exocoetidae spp.)

1993 ◽  
Vol 56 (11) ◽  
pp. 986-987 ◽  
Author(s):  
PATRICK M. HAREWOOD ◽  
NORRIS P. WOOD ◽  
SPIROS M. CONSTANTINIDES
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Composition ◽  
Lipid Analysis ◽  
Essential Amino Acids ◽  
Quality Characteristics ◽  
Nutritional Characteristics ◽  
Abundant Fatty Acid ◽  
Excellent Source

The chemical composition and nutritional characteristics of flyingfish (Exocoetidae spp.) were investigated. Flyingfish of mean length 26 cm and weight 145 g yielded approximately 38% of edible flesh. Amino acid analysis indicated that flyingfish protein is an excellent source of essential amino acids, and lipid analysis showed that docosahexaenoic acid is the most abundant fatty acid in flyingfish lipid.

scholarly journals Whole-body amino acid composition of adult fancy ranchu goldfish (Carassius auratus)

2011 ◽  
Vol 106 (S1) ◽  
pp. S110-S112 ◽  
Author(s):  
Donna L. Snellgrove ◽  
Lucille G. Alexander
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Compositional Data ◽  
Essential Amino Acids ◽  
Performic Acid ◽  
Whole Body ◽  
Acid Oxidation ◽  
Farmed Fish ◽  
Goldfish Carassius Auratus ◽  
Freeze Dried

Aqua feeds should be formulated to provide complete and balanced nutrition to achieve optimal health and growth in fish, including adequate levels of essential amino acids (EAA). There are few or no data relating to the EAA requirements for ornamental fish species, with the majority of quantitative data for these nutrients being available for commercially farmed fish. The determination of EAA requirements is usually established through dose–response studies, which can be costly and time consuming, especially if determining the requirement for many amino acids (AA). An alternative method for predicting the EAA of fish, which is also relatively fast and inexpensive, is the assessment of whole-body AA composition. A total of eight goldfish with a mean wet weight of 34·2 (sem 1·4) g were obtained as a result of a routine cull by breeders. The fish were freeze-dried and AA was content analysed by hydrolysis or performic ‘acid’ oxidation. EAA values ranged between 0·97 (sem 0·02) for tryptophan and 7·9 (sem 0·14) for lysine (g/100 g AA). Compositional data were also used to estimate the essential amino acid ratios of these fish. The findings are in agreement with those for juvenile common goldfish, suggesting that there are no differences in whole-body AA composition between juvenile and adult, or fancy and common goldfish. However, these indices do not provide a quantitative total amount of each AA required by the fish, but can be used proportionally to provide guidelines to formulate diets for ornamental species.

Pengoptimalan Air Leri dalam Pembuatan Sabun Pembersih Wajah Alami yang Ekonomis

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Trimayasari Trimayasari ◽  
Ghozali Akhmad Mustaqim ◽  
Wening Dwi Prastiwi ◽  
Emas Agus Prastyo Wibowo
Keyword(s):  
Amino Acids ◽  
Fine Particles ◽  
Hard Water ◽  
Essential Amino Acids ◽  
Ultraviolet Rays ◽  
Starch Granules ◽  
Facial Skin ◽  
Skin Cells ◽  
The Face ◽  
Made In

AbstractSoap facial cleanser is needed to keep the facial skin to keep them clean and healthy. The purpose of this study to make soap cleanser with natural materials such as hard water deposits leri. This is because the use of leri water starch or starch granules of fine particles contained in water leri dansel dust can shed the dead skin on the face because of the essential amino acids contained can regenerate skin cells. In addition, water leri can brighten the face because the leri water oryzanol contain substances that can update the development and formation of the pigment melanin, which is effectively to ward off ultraviolet rays. The process of making soap using the principle of saponification reaction, namely the reaction between the oil and the KOH/NaOH. Facial cleansing soap made in this study is solid soap. Based on the results of quality test, soap solid leri water has a pH of 11.1, saponification number is 33, the water content of 46% as well as respondents to the test aspects of aroma and foam shows good results so this water leri treatment can be an alternative solution to prevent the use of soap facial cleansers that contain harmful chemicals. Keywords: air leri, soap cleanser, saponification  AbstrakSabun pembersih wajah sangat diperlukan untuk menjaga kulit wajah agar tetap bersih dan sehat. Tujuan dari penelitian ini untuk membuat sabun pembersih wajah dengan bahan alami berupa endapan air leri. Penggunaan air leri ini dikarenakan butiran partikel starch atau pati halus yang terdapat dalam air leri dapat merontokkan debu dansel kulit mati pada wajah karena asam amino esensial yang terkandung dapat meregenerasi sel-sel kulit. Selain itu, air leri dapat mencerahkan wajah karena air leri mengandung zat oryzanol yang dapat memperbarui perkembangan dan pembentukan pigmen melanin, yang efektif guna menangkal sinar ultraviolet. Proses pembuatan sabun menggunakan prinsip reaksi saponifikasi, yaitu reaksi antara minyak dan KOH/NaOH. Sabun pembersih wajah yang dibuat dalam penelitian ini ialah sabun padat. Berdasarkan hasil uji mutu, sabun air leri padat memiliki pH 11,1, angka penyabunan sebesar 33 kadar air 46 kadar air 46 % serta uji responden terhadap aspek aroma dan busa yang menunjukkan hasil cukup baik sehingga pengolahan air leri ini dapat menjadi solusi alternative untuk mencegah penggunaan sabun pembersih wajah yang mengandung bahan kimia berbahaya. Kata kunci: air leri, sabun pembersih wajah, saponifikasi 

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