scholarly journals Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

2021 ◽  
Vol 16 (1) ◽  
pp. 32-41
Author(s):  
Siti Resita Dijayanti ◽  
Djalal Rosyidi ◽  
Herly Evanuarini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Fatty Acid Profile ◽  
Water Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
National Standard ◽  
Chemical Characteristics

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

Proximate Composition and Fatty Acid Profile in Different Tissues of Wild Adult Female Coilia mystus in Yangtze Estuary

2020 ◽  
Author(s):  
C. Song ◽  
F. Zhao ◽  
T. Zhang ◽  
T. T. Zhang ◽  
X. R. Huang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Proximate Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Yangtze Estuary ◽  
National Standard ◽  
Wild Female ◽  
Coilia Mystus

The proximate composition and fatty acid profile in 3 tissues (muscle, liver and ovary) of wild female Coilia mystus in breeding stage were analyzed using the national standard method. The results indicated that: (1) The total fat contents in muscle, liver and ovary were 2.04% ± 0.22%, 11.96% ± 0.77% and 28.46% ± 0.63%, respectively. (2) The muscle contained the most content of saturated fatty acids (SFA) and the least content of mono-unsaturated fatty acids (MUFA) (p less than 0.05). The content of SFA and MUFA between liver and ovary showed no significant differences (p>0.05). The content of poly unsaturated fatty acids (PUFA) was significantly different among these 3 tissues (p less than 0.05): highest in the ovary and the lowest in the muscle. Within PUFAs, the docosahexaenoic acid (DHA) was highest, reaching 8.41% ± 1.18%, 7.64% ± 0.12% and 10.46 % ± 0.45% in muscle, liver and ovary, respectively. PUFA, n-3PUFA, DHA and eicosapentaenoic acid (EPA) were all highest in the ovary.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals Changes of the fatty acid composition of sprouts during germination

2010 ◽  
pp. 89-92
Author(s):  
Melinda-Rita Márton ◽  
Sándor Szép ◽  
Zsolt Mándoki ◽  
Melinda Tamás ◽  
Salamon Rozália Veronika ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Seed ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content

During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.

scholarly journals Fatty acid profile variations after exposure to textile industry effluents in Indian Major Carps

2024 ◽  
Vol 84 ◽  
Author(s):  
Zulqurnain ◽  
S. Sultana ◽  
T. Sultana ◽  
S. Mahboob
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Fish Species ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Water Bodies ◽  
Untreated Wastewater ◽  
Indian Major Carps ◽  
Major Carps

Abstract Indian major carps are the widely consumed fish species of Pakistan, being a cheap source of proteins and unsaturated fatty acids, they are good for cardiovascular health. Water pollution due to discharge of untreated industrial waste water into water bodies contaminates this precious source of nutrients. The present study therefore, was aimed to assess deterioration of fatty acid profile of three Indian major carp species due to different concentrations of industrial wastes. The water samples were collected from the river Chenab at the site where it receives industrial wastewater via Chakbandi drain. After exposure to 1.5%, 3.0%, and 4.5% dilutions of collected water in different aquaria it was observed that proportion of unsaturated fatty acids in selected fish species were decreased significantly as the intensity of the dose increased (P < 0.05). Conversely the level of saturated fatty acids increased with the increasing dose of treatment (P < 0.05). These findings suggest that untreated wastewater not only deteriorate the fatty acid profile of aquatic animals but also these toxic substances can reach human body through fish meat and pose further health hazards. Therefore, it is highly recommended that industrial effluents should be treated before they are dumped into water bodies.

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

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.

scholarly journals Slaughter yield and fatty acid profiles of fillets of pike (Esox lucius L.) caught before and after spawning

2015 ◽  
Vol 23 (4) ◽  
pp. 231-235 ◽  
Author(s):  
Zdzisław Zakęś ◽  
Renata Pietrzak-Fiećko ◽  
Mirosław Szczepkowski ◽  
Monika Modzelewska-Kapituła ◽  
Barbara Jankowska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fish Meat ◽  
Before And After ◽  
Group A ◽  
Group B ◽  
The Impact

Abstract The aim of the study was to determine the impact pike fishing season (before spawning in fall (group A) and after spawning in spring (group B)) had on the slaughter yield and fillet fatty acid profile. The slaughter yield of fillets with skin and skinned fillets from the group B fish was significantly lower (by approximately 7.5% of body weight). The fatty acid profile of the fish meat from the groups examined differed significantly. The fillets of pike caught before spawning were dominated by unsaturated fatty acids (UFA), while those from fish caught after spawning had mainly saturated fatty acids (SFA). The share of polyunsaturated fatty acids (PUFA) in the fillets of fish that had spawned was sixfold lower, and the n-3 PUFA differences were nearly ninefold. The content of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids in fillets of fish that had spawned was ninefold lower than in those that had not yet done so. Consequently, the ratio of n-3 PUFA/n-6 PUFA in pike from group A was over three times higher than that in the fish that had spawned (2.61 vs 0.82). Fillets from pike that have spawned are a significantly poorer source of valuable fatty acids for consumers.

scholarly journals Addition of Palm Oil in Diet of Dairy Ewes Reduces Saturates Fatty Acid and Increases Unsaturated Fatty Acids in Milk

2018 ◽  
Vol 46 (1) ◽  
pp. 10 ◽  
Author(s):  
Anderson Elias Bianchi ◽  
Talyta Zortea ◽  
Chrystian Jassana Cazzarotto ◽  
Gustavo Machado ◽  
Luis Gustavo Pellegrini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Fatty Acid Profile ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dairy Sheep ◽  
Milk Samples ◽  
Sheep Milk

Background: Sheep milk production is becoming an important alternative in the agricultural sector. It is used principally to produce fine cheeses, yogurts, and ice creams, and these produced from sheep’s milk are beneficial to human health. Previous study with palm oil shows increase in fat levels in sheep’s milk. Our hypothesis for increased fat in milk is that palm oil increases lipid metabolism as well as tissue reserves. Sheep consuming this palm oil will have a change in the fatty acid profile of milk, increasing levels of unsaturated fatty acids. Therefore, the aim of this study was to determine the levels of cholesterol and triglycerides, as well as fatty acid profile of milk these ewes fed of palm oil.Materials, Methods & Results: Thirty-six lactating sheep were divided in four groups (n = 9), with each group receiving various concentrations of palm oil in diet (0%, 2%, 4%, and 6% which corresponds to T 0, 2, 4 and 6, respectively). The diets in each treatment were isoproteic and isoenergetic. The experiment lasted 120 days, and blood and milk samples were collected on days 60 and 12 of the experiment. Blood was collected for seric analysis of lipid metabolism. Was collected milk samples and analyzed the content of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). An increase (P < 0.05) in triglyceride and coleterol levels in the serum of the animals that received the highest concentrations of palm oil in the diet (T4 and T6). The centesimal composition of fat, lactose, and protein in milk was not different at days 60 and 120 (P > 0.05) between groups, but numerically the animals in T4 and T6 had higher percentage of fat in milk. A decrease in milk SFA levels was observed on day 120 at T6. There was a significant reduction in caproic acid, caprylic acid, hendecanoic acid, lauric acid, and pentadecyl acid. The levels of palmitic acid (C16:0) increased when compared with the control group. Also at 150 days, it was observed a reduction in the percentage of area capric acid and myristic acid in animals that had higher doses of calcium salts in the diet, different from stearic acid, which increased. A variability in MUFA levels was observed during the evaluated periods, i.e. heptadecenoic acid decreased on days 60 and 120 for animals of T6; an increased content of elaidic acid was observed on day 60, and levels of vaccenic acid decreased on day 120 at 6% palm oil. A decrease in PUFA levels was observed on day 60 at T6, specifically a significant reduction in alpha-linolenic and arachidonic acid, as well as levels of conjugated linoleic acid 1 decreased on day 120 for animals supplemented with 6% of palm oil.Discussion: The addition of plama oil in the diet of dairy sheep increased seric levels of triglycerides and cholesterol, as well as positively altered the composition of fatty acids in milk, making a product healthier to the consumer. This study showed that the addition of 2% and 4% palm oil in the feed of dairy sheep promoted a decrease in several SFAs associated with coronoary heart disease after 60 days of treatment. On the other hand, the addition of 6% palm oil promoted an increase of total SFA levels after 60 days of treatment, while decreaseing total PUFA levels. This can be considered harmful to consumers, since several SFA are associated with coronary heart diseases, and several PUFA are linked with reductions in inflammation, stroke, oxidative stress and hepatic disorders. In summary, the consumption of sheep milk who received the diets with 2% and 4% of palm oil can exert beneficial effects for consumers, and may be an option for farmers to increase the milk yield of sheep, and to reduce the profile of saturated fatty acids in milk.

scholarly journals Chemical Characteristics of Beef Rawon in Malang City

2021 ◽  
Vol 16 (1) ◽  
pp. 42-53
Author(s):  
Chandra Aditya Darmawan ◽  
Djalal Rosyidi ◽  
Herly Evanuarini
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Quantitative Research ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
Cooking Methods ◽  
Heating Process ◽  
Cooking Process

Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium edule) paste, sliced beef and various spices, served with rice and often topped with bean sprout. Spices are obtained from natural plants that have a strong aroma and are often used as food mixtures or preservatives. Different ingredients, cooking methods and the heating process will produce different quality of rawon. The quality of rawon in Malang city was still unknown. By knowing the quality of rawon in Malang, parts used in the manufacture of rawon include ribs, brisket, samcan meat and each rawon merchant shop uses a different type. Consumers can choose rawon with the best quality in terms of nutritional value. The purpose of this research was to know the pH, moisture content, fat content, total calories and fatty acid profile of rawon in Malang City. This research used a descriptive quantitative research method. Rawon samples were obtained from several districts in Malang city. The data were analyzed statistically using excel to get the standard deviation based on the method. The results showed that the quality of rawon in Malang city has a pH of 4.80 ± 0.22 to 6.31 ± 0.16, moisture content 44.07 ± 0.15 to 74.81 ± 0.16, fat content 9.86 ± 0.18 to 17.62 ± 0.19, total calories 88.38 ± 0.24 to 201.06 ± 0.14, rawon consists of 19 saturated fatty acids and 18 unsaturated fatty acids saturated. It can be concluded that rawon beef in Malang was a nutrient dense food and its nutritional content varies depending on the beef used, the recipe and the cooking process.

scholarly journals Physicochemical Properties, Lipid and Fatty Acid Profile of “Batuan” [Garcinia binucao (Blco.) Choisy] Seed Oil

2015 ◽  
pp. 11-22
Author(s):  
Elizabeth Quevedo ◽  
Laura Pham ◽  
Florinia Merca ◽  
Antonio Laurena
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Profile ◽  
Room Temperature ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Industrial Applications ◽  
Minor Amount

The seed oil of “batuan” [Garcinia binucao (Blco.) Choisy] fruit, an indigenous, lesser known, and with promising economic potential, was characterized to evaluate its quality and potential for product development. Using standard AOAC methods, thin layer chromatography and gas chromatography, the physicochemical properties, lipid and fatty acid profile were determined. Oil yield from “batuan” seeds was high. The extracted oil was yellowish white, soft solid at room temperature. Iodine value, acid value, and peroxide value of the seed oil were low while saponification value was high. Lipid presents in “batuan” seed oil is mostly triglycerides while diglycerides are in low amount. Unsaponifiable matter (<1.0%) was abundant in sterol, squalene and beta-carotene, and minor amount of Vit. A palmitate, and-tocopherols. Stearic (C18:0), oleic (C18:1), and palmitic (C16:0) acids were the major fatty acids while arachidic, linoleic and linolenic acids constitute the minor components. “Batuan” seed oil contained more saturated fatty acids than the unsaturated fatty acids which could be responsible for its being a soft solid at room temperature. Results of this study show that “batuan” seed oil is of good quality and could be a potential source of valuable oil for food and other industrial applications.

scholarly journals The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts

2019 ◽  
Vol 64 (No. 11) ◽  
pp. 467-475
Author(s):  
P Nevrkla ◽  
E Vaclavkova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Control Group ◽  
Diet Supplementation

The study was designed to evaluate the effect of diet supplementation with linseed on the carcass characteristics, meat quality and oxidative stability as well as the composition of the fatty acids in M. longissimus lumborum et thoracis (MLLT) and the backfat of fattening gilts. A total of 40 animals were used, 20 in the experimental and 20 in the control group. The results indicate that gilts fed with the control feed mixture (C) showed a higher (P &lt; 0.05) content of intramuscular fat and backfat as compared to the experimentaL group (L) of gilts. A higher drip loss (P &lt; 0.001) was recorded in the L group as same as higher pH<sub>45</sub> and pH<sub>24</sub> values (P &lt; 0.01). The fatty acid profile analysis in the MLLT showed that the content of the MUFA (monounsaturated fatty acids) was lower (P &lt; 0.01) in the L group than in the C group of the animals and also showed a higher (P &lt; 0.01) content of the PUFA (polyunsaturated fatty acids) in the L group. The content of the n-6 and n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was significantly lower (P &lt; 0.001) in the L group. The PUFA/SFA (saturated fatty acids) ratio was more favourable in the L group of gilts (P &lt; 0.01). The results of the fatty acid profile analysis in the backfat proved the higher (P &lt; 0.05) content of the UFA (unsaturated fatty acids) in the L group, while the content of the MUFA was lower (P &lt; 0.001) in the L group. The total content of the SFA was lower (P &lt; 0.05) in the L group. A higher content of the PUFA (P &lt; 0.001) in the backfat was recorded in the L group than in the C group and the content of the n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was more favourable (P &lt; 0.001) in the L group than in the C group. Also, the PUFA/SFA ratio was higher (P &lt; 0.001) in the L group.

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