scholarly journals ANALISIS SENSORIK, PROKSIMAT DAN ASAM LEMAK KEONG KOWOE DENGAN METODE PENGOLAHAN YANG BERBEDA

2019 ◽  
Vol 2 (1) ◽  
pp. 89
Author(s):  
Muh Alsere Bardian Sahaba ◽  
Andi Besse Patadjai ◽  
Kobajashi Togo Isamu
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Proximate Analysis ◽  
Ash Content ◽  
Drying Method ◽  
Oven Drying ◽  
Sun Drying ◽  
Crude Fiber Content ◽  
Descriptive Method

AbstrakKeong kowoe adalah salah satu jenis moluska yang banyak dijumpai disungai, danau, rawa dan memiliki kandungan asam lemak yang baik untuk perkembangan otak dan mencegah penyakit jantung.Penelitian ini bertujuan untuk mengetahui nilai sensori, kandungan proksimat dan asam lemak pada keong kowoe dengan metode pengolahan yang berbeda.Penelitian ini menggunakan metode deskriptif, dengan 3 perlakuan. Penelitian ini meliputi uji sensorik, analisis proksimat dan asam lemak metode GC.Penilaian sensori meliputi aroma, warna, Flavor (keong), umami (gurih, enak), Saltiness (Asin) dan Tekstur. Hasil penelitian menunjukkan nilai tertinggi aroma (5), warna (5,4) dan umami (5,3) ditunjukan pada metode pengasapan, untuk flavor (7,1) dan tekstur (5,9) ditunjukkan pada metode oven, sedangkan saltiness (4,6) ditunjukkan pada metode sun drying. kadar air (17,64%) tertinggi ditunjukkan pada metode pengasapan, untuk kadar protein (52,29%), lemak (11,52%) dan serat kasar (1,79%) ditunjukkan pada metode sun drying, sedangkan kadar abu (20,26%) ditunjukkan pada metode oven.  Nilai tertinggi asam lemak jenuh (63,96%) ditunjukkan pada metode oven, sedangkan asam lemak tak jenuh tunggal (21,61%) dan asam lemak tak jenuh jamak (31,68%) ditunjukkan pada metode pengasapan. Kata kunci: Asam lemak, pengasapan, proksimat, sensori, sun drying AbstractKowoe snail is one type of mollusk that is often found in rivers, lakes, swamps and have fatty acids whichare good for brain development and prevent heart disease. This study aims to determine the sensory value, proximate content and fatty acids in kowoe snails with different processing methods.This research used a descriptive method, with             3 treatments. This research including sensory test, proximate analysis and fatty acid GC methods. Sensory evaluation including aroma, color, flavor (snail), umami (savory, tasty), saltiness (salty) and texture. The results showed thatthe highest value of aroma (5), color (5.4) and umami (5.3) showed that of by smoking method, for flavor (7.1) and texture (5.9) showed that of by oven drying method, while saltiness (4.6) showed that of by sun drying method. The highest of moisture content (17.64%) showed that of by smoking method, for protein (52.29), lipid (11.52%) and crude fiber content (1.79%) showed that of by sun drying method, while ash content (20.26%) showed that of by oven drying method. The highest value of saturated fatty acids (63.96%) showed that of by oven drying method, while monounsaturated fatty acids (21.61%) and polyunsaturated fatty acids (31.68%) showed that of by smoking method. Key words: Fatty acids,proximate, sensory, smoking, sun drying

The Anatomical Origin of Raw Meat Affects the Sensory and Chemical Characteristics of a Dry-Cured Beef Product: Cecina de León

2008 ◽  
Vol 14 (3) ◽  
pp. 225-232 ◽  
Author(s):  
C. Molinero ◽  
B. Martínez ◽  
B. Rubio ◽  
C. González-Fernández ◽  
M.D. García-Cachán ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Fatty Acid Profiles ◽  
Dietary Recommendations ◽  
Raw Meat ◽  
Intermuscular Fat ◽  
Retail Cuts

This study presents the chemical composition and physicochemical and sensory properties of Spanish Cecina de León manufactured from three anatomical retail cuts (knuckle or babilla, topside or tapa, and silverside or contra). The silverside samples presented significantly ( p<0.05) more fat, and in consequence, less protein, carbohydrate, and ash content than the knuckle and the topside. The fatty acid profiles showed the knuckle samples as having less oleic acid and less monounsaturated fatty acids ( p<0.05) and showed its ratio of polyunsaturated and saturated fatty acids as falling below dietary recommendations (>0.4). On the other hand, the knuckle and the silverside showed more balanced ω 6/ω3 ratio (3.5). No differences ( p>0.05) were found between any of the sensorial parameters, except the textural ones: hardness, pastiness, and chewiness being higher in the silverside. Intermuscular fat was also higher ( p<0.05) in this cecina.

scholarly journals Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Daun Matoa (Pometia pinnata)

2021 ◽  
Vol 10 (2) ◽  
pp. 212
Author(s):  
Putu Liana Dewi ◽  
Ni Luh Ari Yusasrini ◽  
Ni Wayan Wisaniyasa
Keyword(s):  
Antioxidant Activity ◽  
Ash Content ◽  
Processing Method ◽  
Sensory Characteristics ◽  
Total Flavonoids ◽  
Drying Method ◽  
Herbal Tea ◽  
Oven Drying ◽  
Crude Fiber Content ◽  
Extract Content

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of matoa leaf herbal tea (Pometia pinnata) as well as to obtain the right processing method which produces matoa leaf herbal tea (Pometia pinnata) with the antioxidant activity and the best characteristics. The design used in this study was a Completely Randomized Design with the treatment of method processing consisting of 4 levels, method A (oven drying), method B (steaming and oven drying), method C (withening and roasting), and method D (steaming and roasting). This study was repeated 4 times to obtain 16 trial units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's test. The results showed that the processing method significantly affected the water content, crude fiber content, extract content in water, total flavonoids, total phenols, antioxidant activity, IC50, the sensory characteristics include color, aroma, taste and overall acceptance, and color objectively, but the treatment method has no significant effect on the ash content. The matoa leaf herbal tea with method A (oven drying) had the highest antioxidant activity and the best sensory characteristics with a water content of 8.46%, ash content of 4.64%, crude fiber content of 53.17%, extract content in water 5.25%, total flavonoids 0.87mgQE/g, total phenols 17.35mgGAE/g, antioxidant activity 87.50%, IC50 57.94ppm and color determination l, a, b (18.33: 12.02: 10.48) as well as yellowish color sensory characteristics, very typical aroma of matoa leaf herbal tea, taste rather bitter, and overall acceptance likes.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

Growth and carcass characteristics of three lamb genotypes finished on the same level of feeding

2000 ◽  
Vol 70 (1) ◽  
pp. 51-61 ◽  
Author(s):  
L. O. W. McClintont ◽  
A. F. Carson
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Weight Gain ◽  
Polyunsaturated Fatty Acids ◽  
Body Weight Gain ◽  
Saturated Fatty Acids ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Ash Content

AbstractThis study investigated the efficiency of growth and the carcass characteristics of 24 Greyface (Border Leicester × Scottish Blackface), 24 Texel (12 purebred and 12 Texel × Texel-Greyface) and 24 Rouge (12 purebred and 12 Rouge × Rouge-Greyface) lambs finished on the same level of feeding. The efficiency of live-weight gain (kg/MJ) was higher in Greyface compared with Texel lambs (P< 0·01). The efficiency of empty body-weight gain (kg/MJ) was higher in Greyface (P< 0·01) and Rouge (P< 0·05) compared with Texel lambs. The efficiency of carcass gains (kg/MJ) tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·07). The efficiency of non-carcass component gains (kg/MJ) was also higher in Greyface compared with Texel lambs (P0·05). Carcass water, protein, lipid and ash gains did not vary significantly between the genotypes, however carcass energy gain tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·08). The relative proportions of water, protein, lipid and ash in carcass gains did not vary significantly between the genotypes. At the end of the experiment carcass water content was higher in Texel compared with Greyface lambs (P< 0·05) and carcass ash content was lower in Texel compared with Greyface (P< 0·01) and Rouge (P< 0·05) lambs. The concentration of saturated fatty acids was higher in Greyface compared with Rouge lambs (P< 0·001) and higher in Rouge compared with Texel lambs (P< 0·05). Monounsaturated fatty acid concentrations were higher in Rouge compared with Greyface lambs (P< 0·05) and higher in Texel compared with Rouge lambs (P< 0·001). Polyunsaturated fatty acid concentrations were higher in Rouge and Texel compared with Greyface lambs (P< 0·01). The ratio of n-6:n-3 fatty acids was lower in Rouge compared with Greyface lambs (P< 0·05).The efficiency of empty body gain was higher in male compared with female lambs (P< 0·05). Carcass water (P< 0·01) and protein (P< 0·05) gains were higher in male lambs. At the end of the experiment male carcasses contained a higher content of water (P< 0·05), protein (P< 0·01) and ash (P= 0·07), and a lower lipid (P< 0·05) and energy (P< 0·001) content. Carcass lipids from male lambs contained a higher concentration of polyunsaturated fatty acids (P< 0·001) and tended to contain a lower concentration of saturated fatty acids (P = 0·06).

scholarly journals Differential Deleterious Impact of Highly Saturated Versus Monounsaturated Fat Intake on Vascular Function, Structure, and Mechanics in Mice

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 1003
Author(s):  
Elena Vega-Martín ◽  
Marta Gil-Ortega ◽  
Raquel González-Blázquez ◽  
Sara Benedito ◽  
Jesús Fernández-Felipe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arterial Stiffness ◽  
Thoracic Aorta ◽  
Vascular Function ◽  
Saturated Fatty Acids ◽  
Vascular Wall ◽  
Monounsaturated Fatty Acids ◽  
Mesenteric Arteries ◽  
Monounsaturated Fat ◽  
The Impact

Vegetable oils such as palm oil (enriched in saturated fatty acids, SFA) and high-oleic-acid sunflower oil (HOSO, containing mainly monounsaturated fatty acids, MUFA) have emerged as the most common replacements for trans-fats in the food industry. The aim of this study is to analyze the impact of SFA and MUFA-enriched high-fat (HF) diets on endothelial function, vascular remodeling, and arterial stiffness compared to commercial HF diets. Five-week-old male C57BL6J mice were fed a standard (SD), a HF diet enriched with SFA (saturated oil-enriched Food, SOLF), a HF diet enriched with MUFA (unsaturated oil-enriched Food, UOLF), or a commercial HF diet for 8 weeks. Vascular function was analyzed in the thoracic aorta. Structural and mechanical parameters were assessed in mesenteric arteries by pressure myography. SOLF, UOLF, and HF diet reduced contractile responses to phenylephrine and induced endothelial dysfunction in the thoracic aorta. A significant increase in the β-index, and thus in arterial stiffness, was also detected in mesenteric arteries from the three HF groups, due to enhanced deposition of collagen in the vascular wall. SOLF also induced hypotrophic inward remodeling. In conclusion, these data demonstrate a deleterious effect of HF feeding on obesity-related vascular alterations that is exacerbated by SFA.

scholarly journals Bioactive Lipids of Seaweeds from the Portuguese North Coast: Health Benefits versus Potential Contamination

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1366
Author(s):  
Cristina Soares ◽  
Sara Sousa ◽  
Susana Machado ◽  
Elsa Vieira ◽  
Ana P. Carvalho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Total Lipid Content ◽  
Monounsaturated Fatty Acids ◽  
North Coast ◽  
Bioactive Lipids ◽  
The North ◽  
Atherogenicity Index ◽  
Polycyclic Aromatic

The total lipid content and lipidic profile of seaweeds harvested in the North Coast and purchased in Portugal were determined in this paper. The amount of total lipids in the different species of seaweeds varied between 0.7 ± 0.1% (Chondrus crispus) and 3.8 ± 0.6% (Ulva spp.). Regarding the fatty acid content, polyunsaturated fatty acids (PUFA) ranged between 0–35%, with Ulva spp. presenting the highest amount; monounsaturated fatty acids (MUFA) varied between 19 and 67%; and saturated fatty acids (SFA) were predominant in C. crispus (45–78%) and Gracilaria spp. (36–79%). Concerning the nutritional indices, the atherogenicity index (AI) was between 0.4–3.2, the thrombogenicity index (TI) ranged from 0.04 to 1.95, except for Gracilaria spp., which had a TI of 7.6, and the hypocholesterolemic/hypercholesterolemic ratio (HH) values ranged between 0.88–4.21, except for Gracilaria spp., which exhibited values between 0.22–9.26. The n6/n3 ratio was below 1 for most of the species evaluated, except for Ascophyllum nodosum, which presented a higher value, although below 2. Considering the PUFA/SFA ratio, seaweeds presented values between 0.11–1.02. The polycyclic aromatic hydrocarbons (PAHs) and aliphatic hydrocarbons (AHCs) contamination of seaweeds under study was also quantified, the values found being much lower than the maximum levels recommended for foodstuff.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

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.

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