scholarly journals Nutritive Value and Physical Properties of Neo-Tropical Rodent Meat-with Emphasis on the Capybara (Hydrochoerus hydrochaeris)

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2134
Author(s):  
Anwar Jamaal Ali ◽  
Kegan Romelle Jones
Keyword(s):  
Fatty Acids ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Proximate Analysis ◽  
Limited Information ◽  
Journal Articles ◽  
Feed Resources ◽  
Nutrient Value ◽  
Hydrochoerus Hydrochaeris ◽  
Low Levels

This review will focus on the nutritive characteristics of meat from neo-tropical rodents which have not yet been domesticated. These rodents include the capybara (Hydrochoerus hydrochaeris), agouti (Dasyprocta leporina), and the lappe (Agouti paca). Information about the meat characteristics of these rodents were obtained from peer reviewed journal articles. Literature was obtained using search engines such as Google Scholar, Uwi linc, and Pub Med Central. Keywords used in the searches were “capybara”, “Hydrochoerus hydrochaeris”, “agouti”, “Dasyprocta leporina”, “Agouti paca/Cuniculus paca”, lappe”, and “meat proximate analysis”. Over four decades of literature was searched, spanning from the 1970s to 2020. There is a vast amount of information on the meats of the capybara, but limited information on the lappe, and there is a dearth of information on the agouti. Capybara meat is considered to be highly nutritious, with high levels of polyunsaturated fatty acids (PUFA), low levels of saturated fatty acids (SFA), low levels of fats and cholesterol. The animals that were reared in conditions which were similar to their habitat had lower levels of SFA. Diet, age, confinement, and sex had an effect on the chemical composition of the meat of the capybara. On average, capybara meat had a moisture content of 75%, protein 22%, ash 1.5%, and lipid 1%. During the authors’ search of the literature, no information was found on the proximate composition of the lappe or agouti meat. Information regarding the fatty acid profile of lappe meat was found, as well as a description of the physical characteristics of agouti and lappe meat. The physical parameter shows that the lappe has the most tender meat of the three rodent species, while the agouti has the least tender meat, and the capybara being intermediary. Neo-tropical rodent meat is highly nutritious, and is an excellent protein alternative for the growing population of the world. These animals are adapted to challenging environments and can grow well using locally available feed resources. However, further research needs to be conducted on the proximate analysis on lappe and agouti meat to fully inform consumers about its nutrient value.

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.

scholarly journals Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

2021 ◽  
Vol 117 (3) ◽  
pp. 1
Author(s):  
Mojdeh MAHDAVI ◽  
Fariba SHARIFNIA ◽  
Fahimeh SALIMPOUR ◽  
Akbar ESMAEILI ◽  
Mohaddeseh LARYPOOR
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Pistacia Vera ◽  
Oil Composition ◽  
Food Industries ◽  
Nutrient Value ◽  
Press Method ◽  
Total Oil ◽  
Palmitic Acids

<p>Fruits of various Pistachio (<em>Pistacia vera</em> L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value.<strong> </strong>We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (<em>p</em> = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.</p>

scholarly journals Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

2016 ◽  
Vol 19 (2) ◽  
pp. 168 ◽  
Author(s):  
Benny Manulang ◽  
Sri Purwaningsih ◽  
Azrifitria Azrifitria
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Characteristic ◽  
Essential Amino Acids ◽  
Limited Information ◽  
Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

scholarly journals The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel

2014 ◽  
Vol 17 (2) ◽  
Author(s):  
Agoes Mardiono Jacoeb ◽  
Pipih Suptijah ◽  
Rezki Kamila
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Tissue Structure ◽  
Aquatic Biota ◽  
Monopterus Albus ◽  
Boiling Process ◽  
High Nutrient

Eel (Monopterus albus) is an aquatic biota that have a high nutrient content such as fatty acids and cholesterol. The purpose of this research was to determine the chemical composition, fatty acid, cholesterol, and description of tissue in fresh dan boiled eel. The research was carried out in several steps include sampling, sample preparation, morphometric and yield calculations, boiling eel for 20 minutes at 100ºC. Analysis performed in fresh and boiled eel was proximate analysis, fatty acids, cholesterol, and observation of tissue structure. The highest content of saturated fatty acids (SFA) in fresh eel was palmitic acid 13.79%, the highest content of monounsaturated fatty acid (MUFA) was oleic acid 19.45%, the highest content of polyunsaturated fatty acid (PUFA) was linoleic acid 7.42%. The content of fatty acid and cholesterol in eel has changed overall due to the boiling process. The content of cholesterol were 60 mg/100 g (in fresh eel) and 56.32 mg/100 g (in boiled sample). The structure of eel’s tissue changed due the boiling process.<br />Keywords: cholesterol, eel (Monopterus albus), fatty acid, tissue structure

scholarly journals Hydrothermal Processing of Clarias gariepinus (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters

2020 ◽  
Vol 7 (3) ◽  
pp. 133
Author(s):  
Victor Tosin Okomoda ◽  
Lateef Oloyede Tiamiyu ◽  
Amighty Olorunpelumi Ricketts ◽  
Sunday Abraham Oladimeji ◽  
Austine Agbara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Processing Time ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Clarias Gariepinus ◽  
Amino Acid Profile ◽  
Control Group ◽  
African Catfish ◽  
Hydrothermal Processing ◽  
Organoleptic Parameters

This study evaluated the effects of cooking for different hydrothermal-treatment durations (10, 20, 30 and 40 min) on the proximate composition, amino acid profile, fatty acid composition and organoleptic parameters of filets of African catfish Clarias gariepinus (Burchell, 1822). Filets of the fish were prepared from market size African catfish with similar breeding history. Parameters of the processed filet under the different hydrothermal durations were also compared against a raw–unprocessed control group except during organoleptic analysis. The results obtained revealed a significant increase in protein, fat and ash content until the 30th minute of hydrothermal processing (p ≤ 0.05). Beyond this processing time, protein and fat significantly reduced while ash remains unaffected. The same trend was observed for most essential/non-essential amino acids isolated as well as the prominent saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. In all, the raw control group consistently recorded the least values of nutritional components. The perception of assessors was, however, found to be similar (p ≥ 0.05) in terms of organoleptic parameters regardless of the duration of the processing time of the filets. It was concluded that cooking the African catfish filet using the hydrothermal method should not be extended beyond 30 min.

scholarly journals Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

2010 ◽  
Vol 53 (4) ◽  
pp. 981-986 ◽  
Author(s):  
Valéria Alcântara Santos Calderelli ◽  
Marta de Toledo Benassi ◽  
Jesuí Vergílio Visentainer ◽  
Graciette Matioli
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Physicochemical Characteristics ◽  
The Other ◽  
Omega 3 ◽  
Sensory Acceptance ◽  
Functional Quality ◽  
Omega 6 ◽  
Low Levels

The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it.

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

scholarly journals Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

2018 ◽  
Vol 68 (4) ◽  
pp. 217 ◽  
Author(s):  
K. R.R. Godoi ◽  
R. C. Basso ◽  
M. H.M. Buscato ◽  
L. P. Cardoso ◽  
T. G. Kieckbusch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Atherogenic Index ◽  
Fat Crystallization ◽  
Negative Effects ◽  
Oil Blends ◽  
Hypocholesterolemic Action ◽  
Low Levels ◽  
Hydrogenated Soybean Oil

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism.

scholarly journals Meat in Human Nutrition

2010 ◽  
Vol 1 (1) ◽  
Author(s):  
Radoslav Grujić
Keyword(s):  
Fatty Acids ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Heart Diseases ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Sodium Content ◽  
Human Nutrition ◽  
The Impact

This paper analyzes the role of meat in human nutrition. Meat and meat products have been one of the main foodstuffs in human nutrition worldwide for centuries. Type and quantity of consumed meat were influenced by different factors (religion, social status, and offer) in the past. Meat and meat products are the foodstuffs, which are the most important for its composition and nutritive value. People who consume meat are provided with proteins which have balanced ratio of essential amino acids, B complex vitamins, micro elements (iron, zinc, copper) and energy. On the other hand, meat contains significant quantity of fats in which dominate saturated fatty acids and cholesterol. During technological process table salt is added to meat, thereby high concentrations of sodium enter the body.Researches in the last 30 years pay more and more attention to the impact that certain type of meats in human nutrition have on heart diseases and cardiovascular diseases, appearance of high blood pressure, stroke and colon cancer and to possibility if processing procedure would be changed, fats content, cholesterol and sodium would decrease, thus lowering the risk of mentioned diseases. The aim of this paper is to review existing literature for both the risks and benefits of meat consumption, focusing on case-control and prospective studies. Researches in the science of meat and meat technology gave results and meat products are obtained with lower sodium content, lower content of saturated fatty acids and higher content of poly-unsaturated fatty acids. Thus, meat and meat products will stay the most important foodstuffs in future centuries due to its nutritive, culinary and sensory traits.

Proximate and Mineral Composition of Cuttlefish (Sepia sp)

2019 ◽  
pp. 130-137 ◽  
Author(s):  
Andi Santi ◽  
Prof Metusalach ◽  
Djalil Genisha ◽  
Meta Mahendradatta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Mineral Content ◽  
Saturated Fatty Acids ◽  
Sodium Content ◽  
Proximate Analysis ◽  
Trace Minerals ◽  
Mineral Analysis

Cuttlefish as a type of Cephalopoda, as other Cephalopods are thought to also have a large nutritional component. Cuttlefish (Sepia sp) Is a type of cephalopod that is well known and popular with the community. There are approximately 100 cuttlefish species in the world. The proximate, nutrient and mineral analyses were conducted on the head and mantle of cuttlefish (Sepia sp). Proximate analysis showed of cuttlefish bone contained 13,16±0,10 -13,51±0,68% protein, 0,69±0,14% - 0,89±0,14 % ash, 0,77±0,00% - 0,79±0,00% fat, 83,65±0,43% - 84,06±0,08% water and 1,12±0,33% - 1,36±0,97% carbohydrate. Amino acid analysis revealed cuttlefish contained essential and nonessential amino acid with arginine (0.97%) and glutamate (0.81%) was the highest in the head, respectively, while lysine (0.7%) and glutamate (0.7%) was the highest in the mantle, respectively. Lipid of cuttlefish contained high Percentage of Polyunsaturated Fatty Acid (PUFA) with a high content of DHA (17.5–20.5%). The C16:0 and C18:0 were the most abundant saturated fatty acid in the head and mantle. Mineral analysis showed high contents of sodium, phosphorus, potassium and calcium, with sodium content being the highest (1532.7-1610.4 mg/kg). Zinc and copper were the dominant trace minerals in both portions. This study showed that cuttle?sh contain essential nutrients for human good health with high in protein and mineral content. Proximate analysis, nutrition and minerals were carried out on cuttlefish shells (Sepia sp). Amino acid analysis revealed that cuttlefish contained essential and nonessential amino acids with arginine (0.97%) and glutamate (0.81%) each highest in the head, while lysine (0.65%) and glutamate (0.7% ) is the highest in the mantle. each. Cuttlefish lipids contain a high percentage of polyunsaturated fatty acids (PUFA) with high DHA content (17.5-20.5%). C16: 0 and C18: 0 are the most saturated fatty acids in the head and coat. Mineral analysis shows high content of sodium, phosphorus, potassium, and calcium, with the highest sodium content (1532,7-1610,4 mg / kg). Zinc and copper are the dominant trace minerals in both parts. This study shows that cuttlefish contain important nutrients for human health with high protein and mineral content.

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