scholarly journals The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 766
Author(s):  
José Luis Guzmán ◽  
Manuel Delgado-Pertíñez ◽  
María José Beriáin ◽  
Rafael Pino ◽  
Luis Ángel Zarazaga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Fresh Meat ◽  
Pufa Ratio ◽  
Dimethyl Disulphide ◽  
Alfalfa Hay ◽  
Physico Chemical ◽  
Water Holding ◽  
By Products

We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in the concentrate was replaced with pellets of DOP (the alfalfa hay component was unchanged). We evaluated the chemical composition, texture, water holding capacity, colour, fatty acids (FAs) profile, volatile compounds, and sensorial appraisal of the meat from 30 male suckling kids (cold carcass weight 4.74 kg, 4.82 kg, and 4.65 kg for DOP-0, DOP-40, and DOP-80, respectively) of the Payoya breed (n = 10 for each diet). Meat from kids in the DOP-40 and DOP-80 groups exhibited characteristics favourable for human health, including the meat’s thrombogenicity index, PUFA/SFA ratio (0.60 index), and n-6 PUFA/n-3 PUFA ratio (approximately 7.50). The meat also exhibited reduced MUFA content (around 460 mg/100 g fresh meat). An increase in ethyl furan, dimethyl disulphide and heptane was observed in grilled meat from goats that were fed using DOP. The inclusion of DOP in goat feed improved consumers’ sensory appreciation of the kid’s meat.

scholarly journals Microencapsulation of Flaxseed Oil—State of Art

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 295
Author(s):  
Asma Yakdhane ◽  
Sabrine Labidi ◽  
Donia Chaabane ◽  
Anita Tolnay ◽  
Arijit Nath ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gum Arabic ◽  
Tween 80 ◽  
Flaxseed Oil ◽  
Review Article ◽  
Wall Material ◽  
Physico Chemical ◽  
Comprehensive Information ◽  
The Matrix

Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are 39.90–60.42% and 12.25–17.44%, respectively. A comprehensive review article on the microencapsulation of flaxseed oil has not been published yet. Realizing the great advantages of flaxseed oil, information about different technologies related to the microencapsulation of flaxseed oil and their characteristics are discussed in a comprehensive way, in this review article. To prepare the microcapsule of flaxseed oil, an emulsion of oil-water is performed along with a wall material (matrix), followed by drying with a spray-dryer or freeze-dryer. Different matrices, such as plant and animal-based proteins, maltodextrin, gum Arabic, and modified starch are used for the encapsulation of flaxseed oil. In some cases, emulsifiers, such as Tween 80 and soya lecithin are used to prepare flaxseed oil microcapsules. Physico-chemical and bio-chemical characteristics of flaxseed oil microcapsules depend on process parameters, ratio of oil and matrix, and characteristics of the matrix. As an example, the size of the microcapsule, prepared with spray-drying and freeze-drying ranges between 10–400 and 20–5000 μm, respectively. It may be considered that the comprehensive information on the encapsulation of flaxseed oil will boost the development of functional foods and biopharmaceuticals.

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
Author(s):  
A. I. Flouros ◽  
A. A. Apostolopoulou ◽  
P. G. Demertzis ◽  
K. Akrida-Demertzi
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Grape Pomace ◽  
Alcoholic Beverages ◽  
Plastic Containers ◽  
Container Material ◽  
By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

scholarly journals Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 125 ◽  
Author(s):  
Vida Šimat ◽  
Jelena Vlahović ◽  
Barbara Soldo ◽  
Danijela Skroza ◽  
Ivica Ljubenkov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Volatile Compounds ◽  
Fish Species ◽  
Quality Parameters ◽  
Fish Oils ◽  
Volatile Components ◽  
Farmed Fish ◽  
By Products

In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.

Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

1996 ◽  
Vol 1996 ◽  
pp. 29-29
Author(s):  
M.J. Van Oeckel ◽  
N. Wamants
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sensory Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Unhealthy Food ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

scholarly journals PORK QUALITY WHEN USING IMMUNOMODULATORY DRUG

PIG-BREEDING ◽  
2021 ◽  
pp. 25-28
Author(s):  
POGODAEV V.A. ◽  
◽  
RACHKOV I.G. ◽  
KONONOVA L.V. ◽  
BOTASHEVA V.A. ◽  
...  
Keyword(s):  
Protein Quality ◽  
Subcutaneous Fat ◽  
Muscular Tissue ◽  
Process Characteristics ◽  
Physico Chemical ◽  
Immunomodulatory Drug ◽  
Product And Process ◽  
Water Holding ◽  
Experimental Pigs

The data on the quality of pork when using an immunomodulatory drug (IMiD) are presented. It was found that the muscular tissue of experimental piglets has the best physico-chemical, product and process characteristics. It is evidenced by a higher protein content, protein quality index, better water-holding capacity, less juice loss upon the application of heat. The quality and bioavailability of subcutaneous fat improves, which is confirmed by a higher content of dry matter, iodine absorption number and lower softening point. Muscular and adipose tissues of experimental pigs are non-toxic and belong to the category of organic product.

scholarly journals Characterization of Soil Quality from some Farms of Ghatanji Taluka Region, Dist.Yavatmal (M.S.)

2016 ◽  
Vol 3 (1) ◽  
Author(s):  
R.R. Wankhade
Keyword(s):  
Quality Parameters ◽  
Exchange Capacity ◽  
Free Calcium ◽  
Density Maximum ◽  
Water Capacity ◽  
Physico Chemical ◽  
Maximum Water ◽  
Water Holding

<p>The quality of soil and availability of water are essential factors for the good yield of the crop. Hence it is necessary to analyze some quality parameters of the soil to determine the quality of soil. So in the present study is undertaken to determine the physico-chemical characteristics of some samples of soil from some farms of nearby villages of Ghatanji taluka region, Dist. Yavatmal.The soil characterization was carried out with respect to particle size distribution, bulk density, maximum water holding capacity, available water capacity, hydraulic conductivity, soil pH, electrical conductivity, cation exchange capacity, free calcium carbonate and organic carbon. The important observation during the study was that the parameters were varying for farm to farm of nearby villages. The overall quality of the soil in the study area is good and soil is not getting polluted as there is no industrial waste problem in the region.</p>

scholarly journals PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

2021 ◽  
Vol 24 (2) ◽  
pp. 72
Author(s):  
POETY M. K. ◽  
N. L. P. SRIYANI ◽  
A. A. OKA
Keyword(s):  
Ph Value ◽  
Water Holding Capacity ◽  
Optimal Time ◽  
Fresh Meat ◽  
Physical Quality ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

scholarly journals The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and During Chilling Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1711
Author(s):  
Anna Okoń ◽  
Piotr Szymański ◽  
Dorota Zielińska ◽  
Aleksandra Szydłowska ◽  
Urszula Siekierko ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Saturated Fatty Acids ◽  
Microbiological Quality ◽  
Oxidation Products ◽  
Nitrate Treatment ◽  
Physico Chemical ◽  
Acid Whey

The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).

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