scholarly journals Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2003
Author(s):  
Jihan Kim ◽  
Scott Knowles ◽  
Raise Ahmad ◽  
Li Day
Keyword(s):  
Unsaturated Fatty Acids ◽  
Taste Receptor ◽  
Meat Products ◽  
Discussion Group ◽  
Objective Measures ◽  
Microbial Fermentation ◽  
Oral Temperature ◽  
Sulphur Compounds ◽  
Quality Markers ◽  
Instrumental Texture

The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.

scholarly journals FOOD FIBERS AS A FUNCTIONAL INGREDIENT IN THE MEAT SEMI-PRODUCTS

2019 ◽  
pp. 154-164
Author(s):  
Victoria Grechko ◽  
◽  
Ihor Strashynskiy ◽  
Vasil Pasichnyi ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Nutrition Therapy ◽  
Optimal Level ◽  
Cellular Tissue ◽  
Substantial Part ◽  
Technological Problem ◽  
Convenience Food ◽  
Natural Diet ◽  
Quality Markers ◽  
The Impact

Urgency of the research. Nowdays the fast changes of social lifestyle because of the globalisation influence are happening very quickly. The dinamic rhythm of life has made the population use meat convenience food which contains a small quantity of food fibers & substantial part of food additions. Target setting. The convenience food, which is represented at the market, as a rule lacks functional ingredients that can be included into the recipe to improve the quality taking into consideration healthy nutrition. That is why it is absolutely appropriate to discuss the cellular tissue addition into the convenience food recipes as an advantage for health by removing or decreasing the quantity of the ingredients, which are considered to be harmfull. Actual scientific researches and issues analysis. The last publications on open access, which are related to the cellular tissue using in the meat products, have been studied. Uninvestigated parts of general matters defining. Together with the enrichment of meat semi-products with food fibers, it is necessary to solve the technological problem how to make the needed consistence & to improve the functional characteristics of meat convenience food. The research objective. The main target of this article was to study different sources of diet fibers, their influence on health, their using in the meat products & the impact to the quality markers. The statement of basic materials. The natural diet fibers Just Fiber based on bamboo sprouts Dendrocalamus Asper, that can grow up to 30m in height & 30sm in the diameter, are used to produce meat products. This plants are highly cultivated in the different parts of the South-Eastern Asia thanks to their eatable juicy sprouts. The fibers contain 99% of ballast materials which clean the human’s body from the cancerogens & high-density metals, and they are necessary for nutrition therapy. Conclusions. During our research it has been defined the optimal hydration of the bamboo cellular tissue to add it into the recipe & the influence to the organoleptic markers of the meat ground semi-products. To get the high quality mince of low-caloric ground semi-products the optimal level of the bamboo fibers hydration must be 1: 7.

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.

Biogenesis of Conjugated Linoleic Acids

2017 ◽  
pp. 1-28
Author(s):  
Sailas Benjamin ◽  
Kizhakepowathil Nair Unni ◽  
Prakasan Priji ◽  
Andre-Denis Girard Wright
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Unsaturated Fatty Acids ◽  
Vaccenic Acid ◽  
Meat Products ◽  
Animal Husbandry ◽  
Conjugated Linoleic Acids ◽  
Factors Affecting ◽  
Micro Organisms ◽  
Relationship Of

One of the key areas in animal husbandry is to improve the quality (nutritional value) of dairy and meat products by enriching them with Conjugated Linoleic Acids (CLAs) like (cis-9, trans-11)- and (trans-10, cis-12)-octadecadienicacids; the former (rumenic acid) predominates all the CLAs. Though Vaccenic Acid (VA) is the immediate precursor of rumenic acid, dietary unsaturated fatty acids like Oleic Acid (OA), Linoleic Acid (LA) and a-Linolenic Acid (ALA) are the distant precursors of CLAs; and that CLA and VA are formed as intermediates during the biohydrogenation of the dietary OA, LA and ALA into fully saturated stearic acid. The mutual inter-relationship of rumen microbiota encompassing bacteria, protozoa and fungi facilitates the biohydrogenation process. Thus, this chapter critically evaluates the knowledge accumulated during the past four decades on the precursor of CLAs, micro-organisms involved in the production of CLA, the mechanism of biohydrogenation, and chemical synthesis of CLA, coupled with the rationale for biohydrogenation and factors affecting the production of CLA.

scholarly journals POULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATION

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
L. Tyshchenko ◽  
О. Shtonda ◽  
О. Pylypchuk ◽  
A. Menchynsk ◽  
V. Shakhvorostova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Threshold Value ◽  
Black Pepper ◽  
Garlic Mustard

The article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated fatty acids in each fat is described in a study. The characteristics of peroxide numbers of fresh greased fats and their deterioration under different oxidation regimes are presented in the article. Investigations were conducted in conditions of forced spoilage in a drying cabinet at t=102 °Ϲ, until the total spoilage was reached after 4 months storage at a temperature 4±2°С. Samples were native fats, fats with the addition of traditional broad-spectrum spices (nutmeg, black pepper, fresh garlic, mustard powder) and their oil extracts. According to the results of the study of peroxide number of avian fats, initial values have been determined that characterized fats as fresh and suitable for storage, and differences in the rate of oxidation processes depending on the storage conditions, fatty acid composition and the presence of natural antioxidants. It has been found that avian fats are spoiled in the following sequence: 1 – goose, 2 – duck, 3 – chicken, 4 – turkey, depending on the different ratio of saturated and unsaturated fatty acids and individual resistance to damage. The results of studies have shown that the induction period of fats with the addition of natural antioxidants significantly increases, compared with native fats. This suggests that natural antioxidants not only increase the nutritional and biological value, but also serve as a free radical trap for fatty acids. Thus, fats stored for 4 months in the refrigerator do not significantly change the value of peroxide numbers, without exceeding the threshold value of 0.05 mmols ½O/kg, with the exception of goose ones. Therefore, enrichment of fat with mixtures of spices and their fat extracts is an alternative way to maintain the quality of fat and extend the shelf life of meat products. Taking into account their non-toxicity and accessibility, spices of natural origin are the best and safest option for the stabilization of edible fats and products to which they are included in accordance with the requirements of the Ministry of Health of Ukraine.

scholarly journals Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1046
Author(s):  
Lina María Peña-Saldarriaga ◽  
Juana Fernández-López ◽  
José Angel Pérez-Alvarez
Keyword(s):  
Fatty Acids ◽  
Lipid Profile ◽  
Unsaturated Fatty Acids ◽  
Meat Products ◽  
Chicken Meat ◽  
Colour Properties ◽  
Chicken Fat ◽  
Feasible Alternative ◽  
Cielab Colour ◽  
By Products

The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This work aims to characterize chicken fat by-products, evaluating their lipid profile and colour properties for their potential use as fat sources in meat products in substitution of traditionally used fats. In addition, the role of farm location, keeping the feeding and other farmer routines fixed, in the lipid profile was also evaluated. “Parrilleros” Colombian chickens from three farms located in various geographical zones of the Antioquia region were selected. After slaughtering, abdominal and gizzard fat was obtained. Lipid profile was evaluated by gas chromatography and the CIELAB colour properties were assessed. The production results and the lipid profile of chicken fat by-products (abdominal and gizzard fat) was similar in the three farms studied, which is important for their potential application as fat source in the formulation of meat products. The predominant fatty acids were oleic, palmitic and linoleic acids, showing a higher amount of unsaturated fatty acids than the fat sources traditionally used for this purpose. Valorization of chicken by-products by the use of abdominal and gizzard fat as fat source in chicken meat products formulation could be a feasible alternative contributing to the poultry sector sustainability.

scholarly journals Methods of detecting plant raw materials in meat products – a review

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 299-307 ◽  
Author(s):  
J. Vaňha ◽  
F. Kvasnička
Keyword(s):  
Phytic Acid ◽  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Meat Processing ◽  
Plant Materials ◽  
Processing Industry ◽  
Raw Meat ◽  
Plant Raw Materials ◽  
Quality Markers

The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.

Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perirenal fat in rabbits

1999 ◽  
Vol 68 (4) ◽  
pp. 647-654 ◽  
Author(s):  
M. Bernardini ◽  
A. Dal Bosco ◽  
C. Castellini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Meat Products ◽  
Dietary Fatty Acids ◽  
Longissimus Lumborum ◽  
Perirenal Fat

AbstractThe metabolic pathways of dietary fatty acids were studied in rabbits by analysing the fatty acid profile of different tissues (liver, perirenal fat,longissimus lumborummuscle). Four groups of 24 hybrid males each were assigned to four semi-purified diets, varying in the source oflipids which differed in n-3/n-6 ratios: 180 g/kg sunflower (S), 80 g/kg flaxseed + 90 g/kg sunflower (SF), 160 g/kg flaxseed (F) and 60 g/kg fish oil (FI). The liver showed a very important rôle in fatty acid syntheses and was the tissue richest in long-chain (≥20 C) polyunsaturated fatty acids (LCP) of n-3 and n-6 series. The S diet gave the highest mono-unsaturated fatty acids and n-6 LCP (respectively, 201·9 and 384·9 g/kg,P< 0·01) also showing a clear antagonism v. n-3 LCP; the FI diet determined the highest enrichment of n-3 LCP (179·5 g/kg,P< 0·01). a-linolenic acid was efficiently converted into n-3 LCP mainly when п-ЗІп-6 ratio was high (Σn-3/С20: 4n-6: 2·74 and 3.61,P< 0·01 in flaxseed and fish-oil diet, respectively). The same trend occurred in the muscle but in a less consistent way. The adipose tissue more closely reflected the composition of the dietary fatty acids, showing variations mainly concerning polyunsaturated fatty acids (S diet), and LCP n-3 (FI diet: 44·9 g/kg,P< 0·01). Results showed the possibility of modifying the fatty acid profile of rabbit meat by dietary means and that the n-3/n-6 ratio of the food is crucial in regulating the relative presence of LCP n-3 or n-6 in meat products.

scholarly journals Biological value of semi-smoked sausages with cedar oil cake

2020 ◽  
Vol 8 (1) ◽  
pp. 30-39
Author(s):  
Galina Gurinovich ◽  
Irina Patrakova ◽  
Sergey Seregin ◽  
Alesya Gargaeva ◽  
Oksana Alekseevnina ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Sodium Chloride ◽  
Water Activity ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Meat Products ◽  
Chloride Content ◽  
Biological Value ◽  
Low Sodium

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage. Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days. Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity. Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.

scholarly journals Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

2014 ◽  
Vol 83 (2) ◽  
pp. 163-169 ◽  
Author(s):  
Zdeněk Pavlík ◽  
Alena Saláková ◽  
Josef Kameník ◽  
Jan Pospíšil ◽  
Michaela Králová ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Quality Indicators ◽  
Unsaturated Fatty Acids ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidation Processes ◽  
Dry Sausages

Dry sausages are popular traditional meat products. As these products are a rich source of animal fat, there is an effort to improve their fatty acid ratio. The aim of this work was to study the effect of micro-encapsulated n-3 fatty acids added into dry sausages. Samples of dry sausages (Poličan and Vysočina) enriched with unsaturated fatty acids (36 g for 6 kg of mixture) and rosemary extract (0.3 g·kg-1) were made along with control samples. Physicochemical, instrumental analyses were performed, fatty acid profile was measured by gas chromatography, and oxidation processes were monitored by determination of thiobarbituric acid reactive substances. No significant differences (P ≥ 0.05) in quality indicators were found between samples, however, there were differences in oxidation processes. Sausages enriched with unsaturated fatty acids showed an increase in thiobarbituric acid reactive substances (> 2 mg·kg-1 and > 3 mg·kg-1 in Poličan and Vysočina, respectively, compared to control). Sausages enriched with unsaturated fatty acids and also with rosemary extract have the similar concentration of thiobarbituric acid reactive substances as the control. An increase in the proportion of monounsaturated fatty acids and polyunsaturated fatty acids was seen in samples of Poličan supplemented with unsaturated fatty acids in combination with rosemary extract. The addition of rosemary extract had also a significant effect in increasing the proportion of unsaturated fatty acids in samples of Vysočina. From the viewpoint of quality indicators, changes in the properties of the product were not seen in any samples.

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