Comparison of Sensory Characteristics, Fatty Acid Profiles, Proximate Analysis, and Shelf-Life Stability of Akaushi Beef, Commodity Prime Beef, and Top Choice Branded Beef

Leaf samples of Urtica simensis collected from different locations of Ethiopia were analyzed for their proximate compositions, total phenolic and flavonoid contents, antioxidant activities, and fatty acid profiles. The proximate analysis results revealed the presence of ash in the range 17.2–24.3%, crude fat 3.19–3.50%, crude protein 3.42–6.38%, crude fiber 9.37–14.0%, and carbohydrate 56.7–63.7%. The determined total polyphenols, flavonoids, and antioxidant activities ranged 2.18–4.84 mg gallic acid, 1.35–4.46 mg catechin, and 1.58–3.36 mg ascorbic acid, respectively, equivalents per gram of dry sample. High variability was observed for polyphenol and flavonoid contents while only random variation was observed for crude fat and carbohydrate among samples from different locations. In addition, the fatty acid profiles of the leaves were analyzed by using gas chromatography coupled with mass spectrometry. A total of 16 different fatty acids were detected in the samples. Linolenic, palmitic, and linoleic acids were the major fatty acids with average compositions of 36.6, 20.7, and 15.5%, respectively, of the total fatty acid. The result of this study revealed that the carbohydrate and ash contents of leaves of Urtica simensis are exceptionally high to make the leaves a significant source of the dietary important chemicals. Additionally, the lipid fraction of the leaves was found to be rich in essential fatty acids (α-linolenic and linoleic acids) that are critically required in the human diet.

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Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

Meat Science ◽

10.1016/j.meatsci.2020.108195 ◽

2020 ◽

Vol 168 ◽

pp. 108195

Author(s):

Lydia M. Wang ◽

Shiqi Huang ◽

Sebastian Chalupa-Krebzdak ◽

Sandra M. Vásquez Mejía ◽

Ira B. Mandell ◽

...

Keyword(s):

Fatty Acid ◽

Benzoic Acid ◽

Essential Oils ◽

Shelf Life ◽

Fatty Acid Profile ◽

Ground Beef ◽

Finishing Cattle ◽

Shelf Life Stability

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Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry

Peanut Science ◽

10.3146/pnut.31.1.0009 ◽

2004 ◽

Vol 31 (1) ◽

pp. 40-45 ◽

Cited By ~ 29

Author(s):

R. W. Mozingo ◽

S. F. O'Keefe ◽

T. H. Sanders ◽

K. W. Hendrix

Keyword(s):

Fatty Acid ◽

Shelf Life ◽

Oxygen Barrier ◽

Consumer Complaint ◽

High Oleic ◽

A Value ◽

Arachis Hypogaea L ◽

Shelf Life Stability ◽

High Oleic Peanuts ◽

Life Evaluations

Abstract Major markets for the large-seeded virginia-type peanut (Arachis hypogaea L.) include roasted inshell and salted inshell products with short shelf life being a common consumer complaint. Unlike many other peanut products, it is not economically possible to package these inshell peanuts in nitrogen flushed, oxygen barrier bags. A number of studies have shown that roasted runner-type peanuts with high contents of oleic fatty acid have improved oxidative stability and longer shelf life. A large-seeded, virginia-type peanut cultivar (AgraTech VC-2) with the high oleic trait has been released but no information is available on its shelf life stability. Therefore, this high oleic cultivar and the normal oleic cultivar VA 98R from the 2000 and 2001 crop were used for shelf life evaluations. Peanuts were sized into the fancy inshell grade for roasted inshell and salted inshell products. Peroxide value (PV) results for the roasted inshell peanuts indicated that normal oleic fatty acid (50% range) peanuts reached a PV of 20 meq/kg by the end of 4 wk of storage. On the other hand, the high oleic fatty acid (80% range) peanuts did not reach a value of 20 meq/kg until approximately 32 wk. When salted inshell the normal oleic peanuts exceed a PV of 20 meq/kg before the 2nd wk, whereas the high oleic peanuts still had not reached a PV of 20 meq/kg after 40 wk of storage. These results show a significant advantage of high oleic peanuts for extending shelf life of large-seeded, virginia-type peanuts for either roasted or salted inshell processing.

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Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4

Journal of Food Science ◽

10.1111/1750-3841.13509 ◽

2016 ◽

Vol 81 (11) ◽

pp. M2761-M2769 ◽

Cited By ~ 13

Author(s):

Irma Isnafia Arief ◽

Dyah Nurul Afiyah ◽

Zakiah Wulandari ◽

Cahyo Budiman

Keyword(s):

Fatty Acid ◽

Physicochemical Properties ◽

Sensory Characteristics ◽

Fatty Acid Profiles

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Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins

Animal Production Science ◽

10.1071/an16719 ◽

2018 ◽

Vol 58 (10) ◽

pp. 1949 ◽

Cited By ~ 4

Author(s):

M. D. Chao ◽

K. I. Domenech-Pérez ◽

H. R. Voegele ◽

E. K. Kunze ◽

C. R. Calkins

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Lipid Oxidation ◽

Shelf Life ◽

Distillers Grains ◽

Fatty Acid Profiles ◽

Dietary Antioxidant ◽

Retail Display ◽

Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

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