scholarly journals Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 255
Author(s):  
Andrea Ainsa ◽  
Pedro L. Marquina ◽  
Pedro Roncalés ◽  
José Antonio Beltrán ◽  
Juan B. Calanche M.
Keyword(s):  
Fatty Acid ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Sea Bass ◽  
Physicochemical Methods ◽  
Proximal Analysis ◽  
The Stability ◽  
Fresh Pasta ◽  
Sensory Profiles ◽  
Negative Attributes

A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ω-3 and ω-6 was also confirmed. The conversion of α-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation.

scholarly journals Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

2014 ◽  
Vol 4 (1) ◽  
pp. 135 ◽  
Author(s):  
Agustinelli Silvina Paola ◽  
Yeannes Maria Isabel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Scomber Japonicus ◽  
Color Analysis ◽  
Fish Fillet ◽  
Southwest Atlantic

<p>The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (<em>Scomber japonicus</em>). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R<sup>2</sup>: 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 w-3) and DHA (docosahexaenoic acid; C22:6 w-3) acids prevail among total w-3 acids. During frozen storage, polyunsaturated fatty acids, w-3 and Polyene Index (EPA + DHA ? C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that <em>L*</em> value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.</p>

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

LACK OF CHANGES IN FATTY ACID COMPOSITION OF MACKEREL AND COD DURING ICED AND FROZEN STORAGE

1993 ◽  
Vol 1 (1) ◽  
pp. 1-14 ◽  
Author(s):  
YUHUA. XING ◽  
YOUNG. YOO ◽  
STEPHEN D. KELLEHER ◽  
WASSEF W. NAWAR ◽  
HERBERT O. HULTIN
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Frozen Storage

Pulsed Infrared Roasting of Groundnuts and its Quality

2009 ◽  
Vol 5 (4) ◽  
Author(s):  
Sanjeet Kumar ◽  
Sukumar Debnath ◽  
Umesh H Hebbar
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Product Quality ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Central Composite Rotatable Design ◽  
The Stability ◽  
Central Composite ◽  
Sand Roasting

The application of high intensity, pulsed infrared radiation for roasting of groundnuts is attempted and the product quality is compared with that of the conventionally roasted samples. Product qualities such as lightness (color), compressive strength (texture) and free fatty acid content are analyzed for different combinations of roasting duration (4-12 min) and temperature (160-200°C), selected based on central composite rotatable design (CCRD). Pulsed infrared roasting at 178-188°C for 6.8-9.2 min resulted in optimum product quality in terms of color, texture and free fatty acid content. The other parameters such as oil and moisture content, peroxide value and sensory characteristics of roasted nuts are also evaluated for the select temperature-duration combinations. The oil yield increased marginally with roasting duration and temperature. Peroxide number, an indicator of the stability of fat, did not vary during infrared roasting. Groundnuts processed at 180°C for 8 min scored high in terms of sensory attributes. Infrared roasting resulted in better product quality as compared to drum and sand roasting.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

MECHANOCHEMICAL ACTIVATION METHOD TECHNOLOGICAL PROCESS REFINING OF VEGETABLE OILS

2020 ◽  
Author(s):  
В.И. МАРТОВЩУК ◽  
С.А. КАЛМАНОВИЧ ◽  
А.А. ЛОБАНОВ ◽  
Е.В. МАРТОВЩУК
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Structural Changes ◽  
Mechanochemical Activation ◽  
Cavitation Effect ◽  
Temperature Mode ◽  
The Stability ◽  
Local Pressures

Исследовано влияние механохимической активации на гидратируемость фосфолипидов растительных масел. Для эксперимента использовали механохимический активатор, обеспечивающий высокие локальные давления, сдвиговые деформации и кавитационный эффект, при следующих параметрах работы: давление на контактирующих поверхностях 70 МПа, частота 180 Гц, скорость сдвига 10200 с–1, размер капли эмульсии 1–2 мкм. Обработку образцов подсолнечного масла осуществляли в течение от 0 до 80 с при температурах 50, 60 и 70°С. Активность фосфолипидов оценивали по величине их адсорбции на границе с полярной поверхностью (водой) в оптимальном температурном режиме при обработке в механохимическом активаторе и без нее. Установлено, что механохимическая активация способствует снижению энергии активации с 6,4 до 4,7 кДж/моль за счет химических и структурных изменений фосфолипидов. В жирнокислотном составе фосфолипидов на 10–12% увеличилось содержание олеиновой кислоты при соответствующем уменьшении линолевой; в фосфатидилэтаноламинах и фосфатидилсеринах отмечено увеличение до 3% содержания пальмитиновой кислоты и незначительно – стеариновой кислоты. Эти изменения жирнокислотного состава и физических свойств фосфолипидов способствуют повышению их гидратируемости и уменьшению доли полиненасыщенных жирных кислот, что должно обеспечить стабильность обработанных в механохимическом активаторе масел к окислению при хранении. The effect of mechanochemical activation on the hydration of phospholipids of vegetable oils has been studied. A mechanochemical activator providing high local pressures, shear deformations and cavitation effect was used for the experiment with the following operating parameters: pressure on the contact surfaces of 70 MPa, frequency of 180 Hz, shear rate of 10200 s–1, the size of the emulsion drop of 1–2 microns. Processing of sunflower oil samples was carried out during 0 to 80 s at temperatures of 50, 60 and 70°C. The activity of phospholipids was estimated by the amount of their adsorption at the border with the polar surface (water) in the optimal temperature mode when processed in a mechanochemical activator and without it. It was found that mechanochemical activation contributes to a decrease in the activation energy from 6,4 to 4,7 kJ/mol due to chemical and structural changes in phospholipids. In the fatty acid composition of phospholipids, the content of oleic acid increased by 10–12% with a corresponding decrease in linoleic acid; in phosphatidylethanolamines and phosphatidylserines, the increase in the content of palmitic acid was noted to 3%, and stearic acid – slightly. These changes in the fatty acid composition and physical properties of phospholipids contribute to increasing their hydration and reducing the proportion of polyunsaturated fatty acids, which should ensure the stability of the oils processed in the mechanochemical activator to oxidation during storage.

Changes in Microbiological and Physicochemical Properties of Bee Pollen by Application of Gamma Irradiation and Ozone Treatment

1998 ◽  
Vol 61 (2) ◽  
pp. 217-220 ◽  
Author(s):  
HONG-SUN YOOK ◽  
SEONG-IL LIM ◽  
MYUNG-WOO BYUN
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Ozone Treatment ◽  
Bee Pollen ◽  
Thiobarbituric Acid Value

The effects of gamma irradiation and ozone treatment on microbiological and physicochemical properties of bee pollen were investigated. Gamma irradiation at 7.5 kGy reduced the total microbial loads below detection levels (&gt;102 CFU g−1) but after ozone treatment of up to 18 ppm for 8 h the total aerobic bacteria were found in concentrations of more than 103 CFU g−1. Physicochemical properties such as amino acid and fatty acid composition, thiobarbituric acid value, mineral content, and pigment were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, thiobarbituric acid value, and pigment by lipid oxidation and decoloration (P &lt; 0.05).

scholarly journals Effect of Post-Treatments on the Stability of the Langmuir–Blodgett Film of Fatty Acid Salt in Vacuum

1987 ◽  
Vol 60 (10) ◽  
pp. 3808-3810 ◽  
Author(s):  
Makio Iwahashi ◽  
Yoshimi Yamaguchi ◽  
Koichi Kobayashi ◽  
Tsutomu Seimiya
Keyword(s):  
Fatty Acid ◽  
Acid Salt ◽  
Fatty Acid Salt ◽  
Blodgett Film ◽  
Langmuir Blodgett ◽  
Langmuir Blodgett Film ◽  
The Stability

scholarly journals Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2173
Author(s):  
Diego E. Carballo ◽  
Irma Caro ◽  
Cristina Gallego ◽  
Ana Rebeca González ◽  
Francisco Javier Giráldez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sodium Ascorbate ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pork Patties ◽  
Minced Meat ◽  
Water Holding ◽  
Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

scholarly journals EFFECT OF THE CHEMICAL COMPOSITION ON THE QUALITY OF FROZEN BREAD DOUGH

1970 ◽  
Vol 62 ◽  
Author(s):  
Adriana Paula David
Keyword(s):  
Survival Rate ◽  
Chemical Composition ◽  
Beneficial Effect ◽  
Specific Volume ◽  
Frozen Storage ◽  
Type B ◽  
Bread Dough ◽  
Cell Survival Rate ◽  
The Stability

. The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 5% trehalose had a beneficial effect on the cell survival rate for both the yeasts.

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