scholarly journals The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

2021 ◽  
Vol 11 (7) ◽  
pp. 2983
Author(s):  
Małgorzata Karwowska ◽  
Joanna Stadnik ◽  
Karolina Wójciak

This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg−1) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of <10 mg kg−1, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg−1 for the sample with the highest nitrate addition. The level of nitrosamines was <5 µg kg−1 in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg−1 in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg−1 of nitrate, especially in terms of its physicochemical properties and lipid oxidation.

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.


2012 ◽  
Vol 12 (1) ◽  
pp. 81-93 ◽  
Author(s):  
Andrzej Łozicki ◽  
Maria Dymnicka ◽  
Ewa Arkuszewska ◽  
Henryk Pustkowiak

Effect of Pasture or Maize Silage Feeding on the Nutritional Value of BeefThe objective of this study was to evaluate the nutritional value of beef from different production systems. The study was conducted with Hereford bulls on organic and conventional farms. On the organic farm, fattening was mainly based on roughages, including pasture forage in the summer season, when the end of fattening occurred. On the conventional farm the bulls were fed maize silage and concentrate. On both farms, the animals were aged 7-9 months at the beginning of fattening. The bulls were fattened to a final body weight of 550-600 kg. Samples of longissimus thoracis muscle were collected from half-carcasses of slaughtered bulls originating from each farm to analyse fat content, fatty acid profile, and content of selected minerals and vitamin E. Muscle samples were additionally analysed for the concentration of thiobarbituric acid-reactive substances 3 and 7 days after slaughter. Analyses showed a lower fat content in longissimus thoracis muscle of bulls from the pasture feeding system. The fatty acid profile was also characterized by a lower content of C 14:0, and a higher content of polyunsaturated fatty acids (PUFA), including C18:3 n-3, conjugated linoleic acid, C 20:5 n-3, and C 22:5 n-3, as well as by a lower ratio of n-6/n-3 PUFA. The total content of monounsaturated fatty acids was significantly higher in animals fed maize silage and feed concentrate. In turn, the muscle of pasture fed animals had higher levels of Na, Zn and Fe as well as of vitamin E.


Blood ◽  
2006 ◽  
Vol 108 (11) ◽  
pp. 1543-1543 ◽  
Author(s):  
Sara Gardenghi ◽  
Maria Marongiu ◽  
Pedro Ramos ◽  
Ella Guy ◽  
Laura Breda ◽  
...  

Abstract Progressive iron overload occurs in β-thalassemia as a result of increased gastrointestinal absorption. Our goal is to investigate the relationship between ineffective erythropoiesis (IE), iron-related genes and organ iron distribution in mice that exhibit levels of anemia consistent with thalassemia intermedia (th3/+) and major (th3/th3), as we described previously. The th3/th3 mice die in 8 weeks due to severe anemia but can be rescued by transfusion therapy. We analyzed up to 90 animals at 2, 5 and 12 months, as appropriate. We monitored various hematological parameters, tissue iron content and quantitative-PCR levels of Hamp, Fpn1, Smad4, Cebpa, Hfe, Tfr1 and other genes involved in iron metabolism in liver, spleen, kidney, heart and duodenum. At 2 months, th3/th3 mice had the highest total body iron content and highest degree of IE. The total iron was 53.6±21.0, 406.1±156.1, 657.7±40.3 μg in the spleen, and 107.5±35.7, 208.5±24.9 and 1298.7±427.5 μg in the liver of +/+, th3/+ and th3/th3, respectively (n≥5 per genotype). However, if the organ size was not taken in account, the iron concentration in the spleen of th3/+ was higher, in average, than that of th3/th3 mice (3.8±1.5 and 2.9±0.5 μg/mg), while in the liver was the opposite (0.6±0.1 and 5.1±2.0 μg/mg of dry weight, P<0.001). Heme and non-heme iron analyses provided similar results. Surprisingly, the distribution of iron within organs also differed. In th3/+ mice, the hepatic iron was almost exclusively located in Kupffer cells, whereas in th3/th3 mice in parenchymal cells. Our data suggest that Hamp is responsible for the increased iron absorption, being reduced to 20% and 70% in 2 month-old th3/+ and th3/th3 mice compared to +/+ animals (P<0.001). Hfe was reduced by 50% (P<0.05) in the liver of the animals that expressed low Hamp levels, indicating that Hfe could be directly responsible for Hamp regulation or share the same regulatory pathway. Low levels of Smad4 and Cebpa were observed only in the liver of mice with the lowest Hamp expression (P<0.05), indicating that these proteins might contribute to further decreased Hamp synthesis. In addition, while Tfr1 in th3/+ mice was 40% lower in the liver, it was up-regulated (400%) in th3/th3 mice (P<0.001), which may explain why iron is increased more in the liver of th3/th3 mice. In 5 and 12 month-old th3/+ mice, the surprising observation was the normal expression level of Hamp. However, in the duodenum, the Fpn1 RNA and protein levels were augmented (300%, P<0.001). In transfused th3/+ and th3/th3 animals, Hamp, Hfe, Cbpa and Smad4 expression levels were normalized or increased, while Tfr1 was down-regulated in both groups, which may explain the increased splenic iron deposition in these animals. Our data suggest that IE, together with the relative expression levels of Hamp and Tfr1, is largely responsible for the organ iron overload observed in young thalassemic mice. However, in older mice, it is the increase of Fpn1 levels in the duodenum that sustains iron accumulation, thus revealing a fundamental role of this iron transporter in the genesis of iron overload in β-thalassemia.


2016 ◽  
Vol 41 (4) ◽  
pp. 421-429 ◽  
Author(s):  
Joelle Leonie Flueck ◽  
Anna Bogdanova ◽  
Samuel Mettler ◽  
Claudio Perret

Dietary nitrate has been reported to lower oxygen consumption in moderate- and severe-intensity exercise. To date, it is unproven that sodium nitrate (NaNO3−; NIT) and nitrate-rich beetroot juice (BR) have the same effects on oxygen consumption, blood pressure, and plasma nitrate and nitrite concentrations or not. The aim of this study was to compare the effects of different dosages of NIT and BR on oxygen consumption in male athletes. Twelve healthy, well-trained men (median [minimum; maximum]; peak oxygen consumption: 59.4 mL·min−1·kg−1 [40.5; 67.0]) performed 7 trials on different days, ingesting different nitrate dosages and placebo (PLC). Dosages were 3, 6, and 12 mmol nitrate as concentrated BR or NIT dissolved in plain water. Plasma nitrate and nitrite concentrations were measured before, 3 h after ingestion, and postexercise. Participants cycled for 5 min at moderate intensity and further 8 min at severe intensity. End-exercise oxygen consumption at moderate intensity was not significantly different between the 7 trials (p = 0.08). At severe-intensity exercise, end-exercise oxygen consumption was ∼4% lower in the 6-mmol BR trial compared with the 6-mmol NIT (p = 0.003) trial as well as compared with PLC (p = 0.010). Plasma nitrite and nitrate concentrations were significantly increased after the ingestion of BR and NIT with the highest concentrations in the 12-mmol trials. Plasma nitrite concentration between NIT and BR did not significantly differ in the 6-mmol (p = 0.27) and in the 12-mmol (p = 0.75) trials. In conclusion, BR might reduce oxygen consumption to a greater extent compared with NIT.


2009 ◽  
Vol 132 (1-3) ◽  
pp. 103-111 ◽  
Author(s):  
Carolina Valenzuela ◽  
Daniel López de Romaña ◽  
Manuel Olivares ◽  
María Sol Morales ◽  
Fernando Pizarro
Keyword(s):  

2021 ◽  
Vol 18 (2) ◽  
pp. 139-156
Author(s):  
MNA Disha ◽  
MA Hossain ◽  
MT Kamal ◽  
MM Rahman ◽  
MA Hashem

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)


Author(s):  
Kshouni Das ◽  
Ranjit Chatterjee ◽  
Trisha Sinha

Iron is one of the most important micronutrients essential for human subsistence which is available in our diet through different vegetables (leafy vegetables, leguminous vegetables, cruciferous vegetables, cucurbits, potato, sweet potato, drumstick etc.) but especially the leafy vegetables. The different leafy vegetables are the reservoir of different vitamins and minerals that mostly include calcium, phosphorous and iron. Iron deficiency leads to anaemia is a threat throughout the world, more specifically found in women and children. Enrichment of iron content of these leafy vegetables can be achieved through iron fertilization which may play vital role to alleviate the problem of anaemia. Besides this, less bioavailability of non heme iron content (iron in plants) is also a big challenge. Considering these two factors, an experimental study was conducted in factorial randomized block design with three replications during the winter season of the year of 2018-19 at UBKV, Pundibari, Cooch Behar to evaluate the status of iron enrichment in ten (10) popular green leafy vegetables (Amaranthus, buck wheat leaves, coriander leaves, fenugreek leaves, garden pea leaves, Malva leaves, mustard leaves, onion leaves, palak leaves, radish leaves). Ferrous sulphate heptahydrate (FeSo4, 7H2O, 16% Fe) was applied as a source of iron fertilizer in three different modes (Soil, foliar and combination of soil and foliar) along with control. Application of iron fertilizer significantly increased the leaf iron content and it showed synergistic effect on other quality parameters like ascorbic acid content, vitamin A content, and total chlorophyll content of the leafy vegetables. Highest leaf iron content at first (22.43 mg/100 g), second (21.30 mg/100 g) and third (20.26 mg/100 g) harvesting  was found in Amaranthus from the treatment of 100% of recommended dose (0.5 g/lit of water) of ferrous sulphate heptahydrate (FeSo4, 7H2O, 16% Fe) through foliar spray at 4 weeks after sowing (T2L1).Therefore, iron fortification of leafy vegetables through ferrous sulphate heptahydrate (FeSo4, 7H2O, 16% Fe) application might be a feasible alternative to mitigate the problem of iron deficiency anaemia as well as to meet the daily needs of iron through consumption of iron rich leafy vegetables.


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