scholarly journals Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3019
Author(s):  
Marina Krvavica ◽  
Jelena Đugum ◽  
Marijana Drinovac Topalović ◽  
Andrijana Kegalj ◽  
Iva Ljubičić ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Product ◽  
Chemical Properties ◽  
Raw Material ◽  
Curing Process ◽  
Lower Content ◽  
Cured Meat ◽  
Comprehensive Picture ◽  
Mineral Compositions ◽  
Mineral Analyses

The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of kaštradina—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of the Dalmatian pramenka breed were processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples from the scapulae were taken, then the proximate chemical, NaCl, and mineral analyses were performed, and significant differences between most of the parameters were found. Unlike W, the R samples contained significantly more proteins (p < 0.01), NaCl (p < 0.05), and potassium (p < 0.05) and less fat (p < 0.05). Furthermore, compared to the W and R categories, the E category of kaštradina contained significantly more calcium (p < 0.05). The higher contents of intramuscular fat, potassium, and calcium and lower content of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of kaštradina. These findings suggest that the W and E raw mutton could be a better-quality raw material for production of kaštradina than could the R, but further research is needed for a more comprehensive picture of its quality.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

scholarly journals Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
María Gómez ◽  
Aida Cachaldora ◽  
Sonia Fonseca ◽  
Rubén Domínguez ◽  
Javier Carballo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Manufacturing Process ◽  
Meat Product ◽  
Titratable Acidity ◽  
Canonical Analysis ◽  
Lipid Fractions ◽  
Cured Meat ◽  
Oxidation Parameters

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of dry-cured loin, a traditional Spanish dry-cured meat product, after the manufacturing process and the vacuum-packed storage was studied. In general, no significant differences between the diets (chestnut, mixed, and concentrate diet) were obtained for physicochemical (moisture, intramuscular fat, and titratable acidity) and lipolytic parameters. Lower pH and higher values for oxidation parameters (peroxide and TBA values) were obtained in loins from pigs fed with chestnuts. However, no differences were found for fatty acids from the different lipid fractions when diets were compared, with the exception of some minor fatty acids. Free fatty acids represented over 2.7% of the fat in the final product. The distinction between diets was procured when a discriminant canonical analysis was performed for fatty acid contents. After vacuum-packed storage, only a slight evolution of the studied parameters was obtained.

scholarly journals Production and Characterization of Biodiesel Derived from a Novel Source Koelreuteria paniculata Seed Oil

Energies ◽  
2020 ◽  
Vol 13 (4) ◽  
pp. 791 ◽  
Author(s):  
Inam Ullah Khan ◽  
Zhenhua Yan ◽  
Jun Chen
Keyword(s):  
Fatty Acid ◽  
Seed Oil ◽  
Methyl Esters ◽  
Chemical Properties ◽  
Raw Material ◽  
Biodiesel Production ◽  
Edible Plant ◽  
Physico Chemical ◽  
Koelreuteria Paniculata ◽  
The Cost

Biodiesel is a clean and renewable fuel, which is considered as the best alternative to diesel fuel, but the feedstock contributes more than 70% of the cost. The most important constituent essential for biodiesel development is to explore cheap feedstock with high oil content. In this work, we found novel non-edible plant seeds of Koelreuteria paniculata (KP) with high oil contents of 28–30 wt.% and low free fatty acid contents (0.91%), which can serve as a promising feedstock for biodiesel production. KP seed oil can convert into biodiesel/fatty acid methyl esters (FAMEs) by base-catalyzed transesterification with the highest biodiesel production of 95.2% after an optimization process. We obtained the optimal transesterification conditions, i.e., oil/methanol ratio (6:1), catalyst concentration (0.32), reaction temperature (65 °C), stirring rate (700 rpm), and reaction time (80 min). The physico-chemical properties and composition of the FAME were investigated and compared with mineral diesel. The synthesized esters were confirmed and characterized by the application of NMR (1H and 13C), FTIR, and GC-MS. The biofuel produced from KP seed oil satisfies the conditions verbalized by ASTM D6751 and EN14214 standards. Accordingly, KP source oil can be presented as a novel raw material for biofuel fabrication.

scholarly journals Pengaruh Substitusi Jamur Tiram (Pleurotus ostreatus) dan Tepung Terigu Terhadap Mutu Kimia Nugget

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
Suburi Rahman ◽  
Afe Dwiani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Meat Product ◽  
Chemical Properties ◽  
Fat Content ◽  
Fiber Content ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Processed Meat ◽  
Ground Meat

Nugget is a processed meat product made from ground meat that is molded in a rectangular shape and coated with seasoned flour. Nugget just like processed meat generally has a weakness at low fiber content. The presence of oyster mushroom substitution into nuggets will increase the fiber content. This study aims to determine the effect of oyster mushroom substitution and flour on the chemical properties of nuggets. The method that used in this study was a completely randomized design (CRD) with a single factor, consisting 6 treatment (N1= 0% oyster mushroom : 100% flour; N2= 10% oyster mushroom : 90% flour; N3= 20% oyster mushroom : 80% flour; N4= 30% oyster mushroom : 70% flour; N5= 40% oyster mushroom : 60% flour and N6= 50% oyster mushroom : 50% flour) with three times repetition. The data of the research were analyzed using Analysis of Variance at alpha 5% using Co-Stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference.The results showed that there were significant differences in the results of chemical analysis tests on the resulting nuggets such as water content, fat content and protein content. Nuggets with the addition of oyster mushroom and flour that suitable with SNI No. 01-6683-2004 (standard for quality of chicken nugget) for moisture content are all treatments (N1-N6). Even though the protein content and fat content do not suitable with standard because of the low results were caused by the high of water content of the ingredients and the low amount of protein and fat in the raw material.

scholarly journals Chemical characterization of the lipid fractions of pumpkin seeds

2015 ◽  
Vol 45 (1) ◽  
pp. 164-173 ◽  
Author(s):  
Carolina Médici Veronezi ◽  
Neuza Jorge
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Raw Material ◽  
Pumpkin Seed ◽  
Content Type ◽  
Lipid Fractions ◽  
Pumpkin Seeds

Purpose – This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles. Design/methodology/approach – The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined. Findings – About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did. Practical implications – These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded. Originality/value – This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Extraction and Determination of Physico-chemical Properties of Oil from Watermelon Seeds (Citrullus lanatus L) to Use in Internal Combustion Engines

2017 ◽  
Vol 68 (11) ◽  
pp. 2676-2681
Author(s):  
Mihaela Gabriela Dumitru ◽  
Dragos Tutunea
Keyword(s):  
Fatty Acid ◽  
Internal Combustion Engines ◽  
Fossil Fuels ◽  
Citrullus Lanatus ◽  
Combustion Process ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Mean Diameter ◽  
Geometrical Mean ◽  
Reduction Of Nox

The purpose of this work was to investigate the physicochemical properties of watermelon seeds and oil and to find out if this oil is suitable and compatible with diesel engines. The results showed that the watermelon seeds had the maximum length (9.08 mm), width (5.71mm), thickness (2.0 mm), arithmetic mean diameter (5.59 mm), geometrical mean diameter (4.69 mm), sphericity (51.6%), surface area (69.07), volume 0.17 cm3 and moisture content 5.4%. The oil was liquid at room temperature, with a density and refractive index of 0.945 and 1.4731 respectively acidity value (1.9 mgNaOH/g), free fatty acid (0.95 mgNaOH), iodine value (120 mgI2/100g), saponification value (180 mgKOH/g), antiradical activity (46%), peroxide value (7.5 mEqO2/Kg), induction period (6.2 h), fatty acid: palmitic acid (13.1%), stearic acid (9.5 %), oleic acid (15.2 %) and linoleic acid (61.3%). Straight non food vegetable oils can offer a solution to fossil fuels by a cleaner burning with minimal adaptation of the engine. A single cylinder air cooled diesel engine Ruggerini RY 50 was used to measure emissions of various blends of watermelon oil (WO) and diesel fuel (WO10D90, WO20D80, WO30D70 and WO75D25). The physic-chemical properties of the oil influence the combustion process and emissions leading to the reduction of NOX and the increase in CO, CO2 and HC.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

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