Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile

Sheep’s milk contains fatty acids that have a positive effect on human health. Besides, its production is economically profitable. Thus, fatty-acid profile of cheese and its transformation during maturing remain relevant for scientific research. The present research featured the quality of lipids during the fatty phase of soft-ripened Camembert-type cheese. Its fatty-acid profile was studied using a method of gas chromatography. A set of experiments established significant changes in the concentration of fatty acids during maturing. The concentration of short chain fatty acids increased, namely that of butyric acid (C4:0), butylacetic acid (C6:0), and hexylacetic acid (C8:0). The trend can be associated with the specific lipases produced by microorganisms during ripening. On day 14, the concentration of lauric acid (C12:0) increased by 30% and that of myristic acid (C14:0) – by 13%, as compared with day 1. The initial concentration of 18:1n9t isomer was about 70% of the total amount of trans-isomers of fatty acids. After maturing, its concentration decreased by 98%. The concentration of C10:0, C14:0, C16:0, C18:0, C18:1t11, and C18:1c9 fatty acids equaled 73% of the total amount of fatty acids during all periods of ripening. The concentration of hypercholesterolemic fatty acids increased and that of hypocholesteremic fatty acids decreased during ripening, which raised the Atherogenic and thrombogenic indices. Fatty acids with ≤ 12 carbon atoms were found characteristic of fatty acid profile of sheep’s milk Camembert. They can be used to detect other milk in sheep’s milk cheese.

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Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Animals ◽

10.3390/ani12020198 ◽

2022 ◽

Vol 12 (2) ◽

pp. 198

Author(s):

Beata Paszczyk ◽

Magdalena Polak-Śliwińska ◽

Anna E. Zielak-Steciwko

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Lower Content ◽

Quality Indices ◽

Trans Isomers ◽

Lipid Quality ◽

Different Seasons

The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow’s milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June. The second batch contained cheeses produced in summer and purchased between November and December. Chemical composition was analyzed by FoodScan apparatus. The gas chromatography (GC) method was used to determine the content of fatty acids. Results obtained in the presented study indicate that the chemical composition, content of fatty acids trans isomers, and lipid quality indices varied between summer and winter cheeses. The summer cheeses were richer sources of MUFA and PUFA compared to winter cheeses. Summer cheeses were also characterized by lower content of SFA, higher content n-3, lower n-6/n-3 ratio, and higher content of DFA. Higher contents of CLA and trans C18:1 and C18:2 were found in summer cheeses.

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Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059351x ◽

1996 ◽

Vol 1996 ◽

pp. 155-155

Author(s):

M S Redshaw ◽

J Wiseman ◽

D J A Cole ◽

J D Wood ◽

M Enser ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Fatty Acids ◽

Eating Quality ◽

Finishing Pigs ◽

Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

Annals of Animal Science ◽

10.1515/aoas-2016-0036 ◽

2017 ◽

Vol 17 (1) ◽

pp. 23-40 ◽

Cited By ~ 3

Author(s):

Jan Knapik ◽

Katarzyna Ropka-Molik ◽

Marek Pieszka

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Meat Production ◽

Quality Traits ◽

Omega 3 ◽

Nutritional Factors ◽

Expression Of Genes

Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.

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SPELT PASTA ENRICHED WITH ω-3 FATTY ACIDS

GLASNIK HEMIČARA TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE ◽

10.7251/ghte1612031f ◽

2018 ◽

Vol 7 (12) ◽

Author(s):

Jelena Filipović ◽

Vladimir Filipović ◽

Milenko Košutić

Keyword(s):

Mass Spectrometry ◽

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

New Product ◽

Consumer Acceptability ◽

Technological Changes ◽

Acid Ratio ◽

Technological Quality

In this paper the quality of spelt pasta with the addition of ω-3 fatty acid, which is positively contributing to thefunctional and technological changes of the product is investigated.ω-3 fatty acids are added in the quantity of 0%,0.2%, 0.4% and 0.6% based on farina. Concerning pasta quality addition of ω-3 fatty acids is related to increasedcooking time and cooking loss, as well as reduced pasta stickiness. Gas chromatography with mass spectrometry wasused for carrying out a quantitative analysis of the liposoluble pasta extract. Pasta with 0.6% ω-3 fatty acids contains0.6048 g /100 fatty acids, which positively contributes to ω-6/ω-3 fatty acid ratio in daily meal, thus meeting valuesrecommended by nutritionists. This type of pasta is a new product with good technological quality, improved fattyacids profile and sensory characteristics with consumer acceptability range.

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Effect of feeding silages from different plant raw materials on the profile of fatty acids, cholesterol, and vitamins A and E in lamb meat

Acta Veterinaria Brno ◽

10.2754/avb201483040371 ◽

2014 ◽

Vol 83 (4) ◽

pp. 371-378 ◽

Cited By ~ 3

Author(s):

Stanisław Milewski ◽

Cezary Purwin ◽

Barbara Pysera ◽

Krzysztof Lipiński ◽

Zofia Antoszkiewicz ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Fatty Acid Profile ◽

Red Clover ◽

Intramuscular Fat ◽

Grass Silage ◽

Alfalfa Silage ◽

Effect Of Feeding

Recently, the quality of lamb meat has been regarded with attention to the content of intramuscular fat, and its fatty acid profile. These indicators are determined by the feed administered to the animals. Apparently, the type of silage used in animal nutrition may be important. The objective of this study was to determine the effect of feeding lambs with silages produced from different plant species on selected meat quality traits. The experiment was conducted on 24 ram lambs, divided into 3 equal groups fed with red clover silage, alfalfa silage, and grass silage, respectively. After 60 days of fattening, the lambs were slaughtered. Samples collected from musculus longissimus lumborum were assayed for: contents of intramuscular fat, cholesterol, the vitamins retinol and α-tocopherol, and the fatty acid profile of intramuscular fat. The meat of lambs fed red clover silage was characterized by a higher content of fat compared to lambs receiving grass silage (P ≤ 0.05). The concentration of vitamin E in the group fed grass silage was the highest and differed significantly (P ≤ 0.01) compared to the group fed alfalfa silage. Intramuscular fat of lambs fed red clover silage contained more polyunsaturated fatty acids n-3 and was characterized by a lower ratio of polyunsaturated fatty acids n-6:n-3 compared to the lambs fed grass silage. The concentration of conjugated linoleic acid was higher in lambs fed grass silage compared to fat of lambs from the other groups (P ≤ 0.05). Feeding lambs with silages produced from various plant species had a positive effect on traits characterizing the health quality of meat. Until now, only a few studies have been conducted in this species; this is the first such comprehensive study in sheep.

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Fatty Acid Profile of Blood Plasma at Mating and Early Gestation in Rabbit

Animals ◽

10.3390/ani11113200 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3200

Author(s):

Imane Hadjadj ◽

Anna-Katharina Hankele ◽

Eva Armero ◽

María-José Argente ◽

María de la Luz García

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Blood Plasma ◽

Fatty Acid Profile ◽

Embryo Development ◽

Ovulation Rate ◽

Early Gestation ◽

Positive Correlations ◽

Long Chain

The aim of this study was to analyse the fatty acid (FA) profile of blood plasma at mating and 72 hpm by gas chromatography. Moreover, the correlation between FA and ovulation rate, normal embryos and compacted morulae was estimated. Palmitic, linoleic, oleic and stearic were the highest FA concentrations at mating and 72 hpm. Most long chain saturated and PUFA were higher at 72 hpm than at mating, while MUFA were higher at mating. SFA, MUFA and PUFA were high and positively correlated. Correlation was 0.643 between MUFA at mating and ovulation rate, and 0.781 between MUFA and normal embryos, respectively. Compacted morulae were slightly correlated with SFA at mating (0.465). In conclusion, the FA profile of plasma varies depending on the reproductive cycle of the rabbit female, adapting to energetic requirements at mating and early gestation. Moreover, positive correlations are found between fatty acids and ovulation rate and embryo development and quality.

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Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils

Indonesian Journal of Pharmaceutical and Clinical Research ◽

10.32734/idjpcr.v1i2.605 ◽

2018 ◽

Vol 1 (2) ◽

pp. 1-8

Author(s):

Jansen Silalahi ◽

Lida Karo Karo ◽

Siti Morin Sinaga ◽

Yosy Cinthya Eriwaty Silalahi

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Lauric Acid ◽

Nutritional Value ◽

Palm Kernel ◽

Coconut Oil ◽

Fatty Acids Composition ◽

Virgin Coconut Oil ◽

Kernel Oil

The nutritional value and biochemical properties of oil are measured by the fatty acids composition in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acids

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Fatty Acid Profile of Synbiotic Cheese and its Effect on Intestinal Inflammation in Rats

International Journal of Probiotics and Prebiotics ◽

10.37290/ijpp2641-7197.14:45-50 ◽

2019 ◽

Vol 14 (1) ◽

pp. 45-50

Author(s):

Nurliyani ◽

Harmayani Eni ◽

Rahmatulloh Satyaguna ◽

Rakasivi Kanita Galih Julia

Keyword(s):

Fatty Acids ◽

Lactic Acid ◽

Fatty Acid ◽

Lactic Acid Bacteria ◽

Fatty Acid Profile ◽

Intestinal Inflammation ◽

Lactobacillus Rhamnosus ◽

Short Chain Fatty Acids ◽

Short Chain ◽

Chain Fatty Acids

Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.

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Fatty acid profile comparison and hygienic quality of cow and camel (Camelus dromedarius) milk in Algeria

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2018.v30.i5.1685 ◽

2018 ◽

pp. 413

Author(s):

Amel Meribai ◽

Fawzi Rostane Meklati ◽

Amel Kouidri ◽

Abdelouahab Nouani

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Milk Fat ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Camel Milk ◽

Cow Milk ◽

Hygienic Quality

The objective of this work was to investigate the fatty acid composition and assess hygienic quality of the Algerian camel milk from Targui breed, then to compare obtained results with cow milk in local rearing conditions. Sampling was performed over three months at a rate of one sample per month. The physicochemical analyzes carried out revealed that the Targui camel milk had averages values of 6.33 ± 0.15 for the pH, acidity equal to 18.50 ± 0.02 °D, and 1030.40 ± 1.08 for density. The total dry extract and the fat levels were lower than those of cow milk. In addition, results of fatty acid profile analysis from camel milk revealed a relatively low level of saturated fatty acids (SFAs) compared to cow milk, palmitic acid (C16:0) being the predominant fatty acid in both milks. The content of unsaturated fatty acids (UFAs) was signiﬁcantly higher in camel milk fat compared with cow milk, with higher total monounsaturated fatty acids (MUFAs) rate in camel milk. Oleic acid (C18:1 n9) was in the same proportions, and the most abundant unsaturated fatty acid in both species. However, no significantly difference was observed between PUFAs levels of camel and cow milk. Linoleic acid (C18:2 n6) was the most represented polyunsaturated fatty acid in both milks with similar proportions. In contrast, the content of α-linolenic acid (C18:3 n3) was significantly (p<0.001) higher in cow milk than in camel one.

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Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health

10.1101/2020.11.18.20233999 ◽

2020 ◽

Author(s):

Hanan A. Al-Amiri ◽

Nisar Ahmed ◽

Tahani Al-Sharrah

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Saturated Fatty Acid ◽

Fatty Acid Profile ◽

Polyunsaturated Fatty Acid ◽

Nutritional Quality ◽

Cardiovascular Health ◽

Health Programs ◽

Acid Ratio

AbstractDietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01–21.83, monounsaturated fatty acids 0.01–25.51, and 0.013–22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45–56.52, 10.12–44.90, and 16.99–42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.

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