scholarly journals Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2943
Author(s):  
Jaruwan Chanted ◽  
Worawan Panpipat ◽  
Atikorn Panya ◽  
Natthaporn Phonsatta ◽  
Ling-Zhi Cheong ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Soluble Protein ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Water Soluble ◽  
Meat Industry ◽  
High Iron Content ◽  
Protein Nitrogen ◽  
Pig Brain

The goal of this study was to establish the nutritional value and compositional properties of the brains of crossbred pigs (Landrace–Large white–Duroc (LLD)), in order to realize the zero-waste concept and increase the use of by-products in the sustainable meat industry. Fat (9.25% fresh weight (fw)) and protein (7.25% fw) were the principal dry matters of pig brain, followed by carbohydrate and ash. Phospholipid and cholesterol had a 3:1 ratio. Pig brain had a red tone (L* = 63.88, a* = 5.60, and b* = 15.43) and a high iron content (66 mg/kg) due to a total heme protein concentration of 1.31 g/100 g fw. The most prevalent macro-element was phosphorus (14 g/kg), followed by potassium, sodium, calcium, and magnesium. Zinc, copper, and manganese were among the other trace elements discovered. The most prevalent nitrogenous constituents were alkali-soluble protein, followed by water-soluble protein, stromal protein, salt-soluble protein, and non-protein nitrogen. Essential amino acids were abundant in pig brain (44% of total amino acids), particularly leucine (28.57 mg/g protein), threonine, valine, and lysine. The total lipid, neutral, and polar lipid fractions of the pig brain had different fatty acid compositions. The largest amount was observed in saturated fatty acids (SFA), followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Stearic acid and palmitic acid were the most common SFA. Oleic acid was the most prevalent MUFA, while docosahexaenoic acid was the most common PUFA. Thus, the pig brain can be used in food formulations as a source of nutrients.

scholarly journals Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India

2018 ◽  
Vol 10 (1) ◽  
pp. 316-322
Author(s):  
Bipul Kumar Kakati ◽  
Pranjyoti Sarma ◽  
Sarifuddin Ahmed ◽  
Umesh Ch. Goswami
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Plate Count ◽  
Protein Nitrogen ◽  
North East India ◽  
North East

Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectively. It was rich in lysine (11.8±1.9 g 100g-1 ) among essential amino acids, whereas glutamic acid was the highest (21.4±3.6 g 100g-1 ) in non-essential amino acids group. The major saturated fatty acids were palmitic acid (14.0±1.5 mole %) and stearic acid (17.0±2.3 mole %). The oleic acid (19.1±1.5 mole%) was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids were of the n-6 series. The major polyunsaturated fatty acids (PUFA) found chiefly in linoleic acid (11.0±1.4 mole %) in the sample. The microbial load (log cfu/g) of Puthi Shidal comprised of total plate count (5.4±0.35), Staphylococcus aureus (2.4±0.30) and Streptococcus spp. (1.1±0.1), indicating unhygienic handling practices during preparation and storage. The physicochemical analysis i.e. total volatile base nitrogen (TVB-N) (116.20 mg%), non protein nitrogen (NPN) (2.50%), peroxide value (PV) (39.12 milliequivalent O2/g of fat), free fatty acids (FFA) (64.50% as oleic acid) and overall acceptability (6.9±0.59) revealed that the product was of acceptable quality. Though the product was found to have high nutritional value, strict hygienic measures should be adopted right from the preparation of raw materials, processing methods and during storage, in order to safeguard the health of the consumers.

scholarly journals Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 389
Author(s):  
Piotr Kraska ◽  
Sylwia Andruszczak ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Ewa Kwiecińska-Poppe
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Overall Acceptability ◽  
Freeze Dried ◽  
Omega 6 ◽  
Almost All

The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight). The spelt grain used in the study was harvested at the milk dough stage (the so-called green grain). Green spelt grain was characterized by a significantly higher content of minerals namely P, Mg, Ca and Zn compared to ripe spelt grain. Additionally, it contained significantly higher amounts of amino acids (Asp, Thr, Ser, Gly, Ala, Cys, Val, Met, Ile, Leu, Phe, Lys), lipids, as well as monounsaturated fatty acids (MUFA), and omega-3 and omega-9 acids. However, it had a lower content of palmitic, stearic, and linoleic acids, polyunsaturated fatty acids (PUFA), and omega-6 acids. The results showed that the nutritional value of bread was improved by the green spelt grain, however the ω6/ω3 ratio in bread enriched with green spelt grain was slightly less favorable than in control bread. Among all the products tested, bread enriched with a 12% proportion of green spelt grain was characterized by the highest content of almost all the amino acids (except for Pro, Cys, and Met), as well as in Mg, Zn, Mn, Cu and Fe. In addition, overall acceptability of this bread was the highest. Bread enriched with 8% of green grain contained the highest amount of P, Ca, Pro, linoleic acid, PUFA, and ω 6 acids, while bread enriched with 4% of green spelt grain had the highest content of palmitic acid and saturated fatty acids.

scholarly journals Nutritional Composition of Apis mellifera Drones from Korea and Denmark as a Potential Sustainable Alternative Food Source: Comparison Between Developmental Stages

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 389 ◽  
Author(s):  
Sampat Ghosh ◽  
Ho-Yong Sohn ◽  
Su-Jin Pyo ◽  
Annette Bruun Jensen ◽  
Victor Benno Meyer-Rochow ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Apis Mellifera ◽  
Honey Bee ◽  
Nutritional Value ◽  
Developmental Stages ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Human Consumption

We compared nutrient compositions of honey bee (Apis mellifera) drones of different developmental stages from two different populations—the Italian honey bee reared in Korea and Buckfast bees from Denmark. Analyses included amino acid, fatty acid, and mineral content as well as evaluations of antioxidant properties and haemolysis activities. The compositions of total amino acids, and thus protein content of the insects, increased with development. A similar trend was observed for minerals presumably due to the consumption of food in the adult stage. In contrast, total fatty acid amounts decreased with development. Altogether, seventeen amino acids, including all the essential ones, except tryptophan, were determined. Saturated fatty acids dominated over monounsaturated fatty acids in the pupae, but the reverse held true for the adults. Drones were found to be rich in minerals and the particularly high iron as well as K/Na ratio was indicative of the nutritional value of these insects. Among the three developmental stages, adult Buckfast drones exhibited the highest antioxidant activity. Bearing in mind the overall high nutritional value, i.e., high amino acids, minerals and less fatty acids, late pupae and adult drones can be useful for human consumption while the larvae or early pupal stage can be recommended as feed. However, owing to their relatively high haemolysis activity, we advocate processing prior to the consumption of these insects.

scholarly journals Chemical composition of indigenous raw meats

2019 ◽  
pp. 412-418 ◽  
Author(s):  
Viktor Shelepov ◽  
Vladimir Uglov ◽  
Elena Boroday ◽  
Valeriy Poznyakovsky
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
Meat Industry ◽  
Young Males ◽  
Musk Ox ◽  
Raw Meats

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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 the eating habits of breast cancer patients

2020 ◽  
Vol 36 (7) ◽  
Author(s):  
Tuba Kayan Tapan ◽  
Zeynep Erdogan Iyigun ◽  
Serkan Ilgun ◽  
Vahit Ozmen
Keyword(s):  
Breast Cancer ◽  
Fatty Acids ◽  
Cancer Patients ◽  
Eating Habits ◽  
Saturated Fatty Acids ◽  
Water Soluble ◽  
Control Group ◽  
Study Group ◽  
Vitamin B2 ◽  
Breast Cancer Patients

Objective: To determine the relationship between the dietary characteristics of breast cancer patients. Methods: Patients with breast cancer whose treatments have finished and are in remission formed the study group and healthy people formed the control group. Demographic, anthropometric characteristics, food consumption frequency form and exercise status were recorded with all groups. Data analysis was done by SPSS 22. Results: In the study group, mean carbohydrate percentage was lower, while fat, fat percentage, monosaccharide, glucose, fructose, omega3(n3), saturated fatty acids(SFA), monounsaturated fatty acids (MUFA), vitamin A, C, E, B6, biotin and copper values were significantly higher (p<0.05). Recurrence was observed in seven patients (7.1%) during the follow-up period, hormone receptor levels (ER) and vitamin B2 intake (accuracy 93.9%) were inversely related to the recurrence of the disease (p=0.02). Conclusions: While the percentage of carbohydrate taken was lower in study group; total fat, n3, SFA, MUFA, monosaccharide, glucose, fructose, water-soluble fiber, B6, biotin and copper values were higher. Further studies are needed for vitamin B2 deficiency in patients with recurrence. doi: https://doi.org/10.12669/pjms.36.7.2368 How to cite this:Tapan TK, Iyigun ZE, Ilgun S, Ozmen V. Evaluation of the eating habits of breast cancer patients. Pak J Med Sci. 2020;36(7):---------. doi: https://doi.org/10.12669/pjms.36.7.2368 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Sludge char-to-fuel approaches based on the hydrothermal fueling IV: fermentation

2021 ◽  
Author(s):  
Jinyi Qin ◽  
Rui Zhang ◽  
Ruiwen Yang ◽  
Jiao Fang ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Matter ◽  
Fatty Acid ◽  
Sewage Sludge ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Heating Value ◽  
Cyclic Amino Acids

Abstract Sewage sludge was subjected to hydrothermal fueling (HTF) (330 °C for 40 min), obtaining hydrochar at 13.5 MJ kg−1. The higher heating value (HHV) of the raw sludge was related to its fatty acid content. The results showed that although the higher heating value (HHV) of the raw sludge was related to its fatty acid content, with the intensification of HTF, the increase in aliphatic/cyclic amino acids determined the production of HHV in the hydrochar. In order to increase the content of fatty acids and amino acids, the sludge was fermented. However, the Bacteroidetes consumed the organic matter too early, which was detrimental to the production of HHV. Therefore, appropriate sludge fermentation is recommended to restrict excessive Bacteroidetes proliferation, decompose lipids to saturated fatty acids, and convert proteins to aliphatic/cyclic amino acids to increase the efficiency of converting sludge to fuel.

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.

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