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.

Comparative Study of the Flesh Quality of Clarias gariepinus in Farm-raised and Wild Populations

2019 ◽  
pp. 1-9
Author(s):  
Popoola Omoniyi Michael ◽  
Fasakin Emmanuel Adedayo
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Clarias Gariepinus ◽  
African Catfish ◽  
Mean Values ◽  
Significant Difference ◽  
Amino Acids Profile

Aim. Nutrients analysis of wild and farmed raised African catfish (Clarias gariepinus, Burchell, 1822) were studied. The comparative work was carried out to find out if habitat could affect the nutrient composition of the fish. Study design: Five live C. gariepinus were obtained for three wild location and three fish farm each (n=30). One-way analysis of variance was use to examine the nutrients composition across the study locations. Methodology: Five individual fishes were randomly selected from the forty individuals in a population obtained from six locations. They were sacrificed and cut into three (tail, middle and trunk) chunks. These were oven dried at a constant temperature of 105ºC using oven model LCON53CF. The samples were later blend using electric blender and kept in airtight nylon for further analysis. Standard methods were employed in the analysis of body nutrients. Results: A significant difference was observed in proximate composition of C. gariepinus on dry matter bases. The moisture and lipids content were lower in wild C. gariepinus (5.16±0.07;15.27+0.08%) than farm raised (5.25±0.10%;18.54+0.08%). The average protein and ash contents in farm-raised C. gariepinus were significantly (p<0.05) lower (66.23+0.08%; 5.00+0.07%) than wild C. gariepinus (67.24+0.09%;9.06+0.07%). Organoleptic study revealed differences in taste between wild and farm raised C. gariepinus (p<0.05). The amino acids profile showed little disparity in quantity in wild and farm raised C. gariepinus. No significant difference (p>0.05) was noticed in the mean values of amino acids in wild (4.21) and farmed raised (4.16) C. gariepinus. The percentage of saturated fatty acids was higher (56.24%) in farmed raised C. gariepinus than the wild stocks (44.53%) unlike the unsaturated fatty acids that was higher in wild (79.46%) than the farmed raised (54.03%). Conclusion: The study revealed that wild fish possess some nutritional advantages over the culture C. gariepinus.

scholarly journals The Effect of the Degree of Spotting on Some of the Components of Friesian Cows' Milk

2018 ◽  
Vol 7 (1) ◽  
pp. 96-101
Author(s):  
Raed Kawkab Abdul-Hussein
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
College Of Agriculture ◽  
Milk Cows ◽  
Food Conditions ◽  
Animal Resources ◽  
Friesian Cows

The present experiment has been conducted in the livestock field of the  Department of Animal Resources- College of Agriculture /University of Qadissiyah for two months in which 30 Friesian cows are used . Cows are Characterized  by varying degree of spotting of scalp skin (white to black).  All cows of the experiment have undergone under a single food conditions in order to state the effect of  the degree of spotting on  some amino acids and fatty milk cows in the experiment. Results of this study show no significant effect of the level of 5% for the characteristic of spotting on any of the amino and fatty acids under the study. The overall average for the essential amino acids is as follows: methionine 0.16 , leucine 0.44  , Isoleucine 0.28 and phenylalanine 0.26 g / 100 g, respectively. While the overall average for the non-essential amino acids: Glutamic 1.38 , Arginine 0.20 , Glycine 0.19 and Glutamine  0.19 g / 100 g, respectively. The overall average of  the  saturated fatty acids as follows: myristic 1.26, Palmaitic1.22 , Stearic0.65 and Butyric 2.16 g / 100 g, respectively, while the overall average for the unsaturated fatty acids is as follows: linoleic  0.83 , oleic 1.55 , α-linoleic 1.07 and Arachidonic 0.22  g / 100 g on respectively.

Nutritional profile of the wild harvested armoured cricket (Acanthoplus discoidalis) (Orthoptera: Tettigoniidae) in northern region of Zimbabwe

2021 ◽  
pp. 1-10
Author(s):  
A.K. Mugova ◽  
C.J. Zvidzai ◽  
R. Musundire
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
G Protein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Nutritional Profile ◽  
Weight Content

Armoured crickets are an important food source in some parts of Zimbabwe. These insects are abundant in some regions but however, they are under utilised and not much is known about their nutritional value. The aim of this study was to determine the nutritional profile of the armoured cricket (Acanthoplus discoidalis). Armoured crickets were collected from a structured sampling framework in Mbire district Mashonaland Central province of Zimbabwe. Removal of the head and thorax, degutting and boiling were done. A proximate analysis was carried out followed by mineral, amino acid and fatty acid profiling of the prepared insects. Analyses were done on a dry basis. A. discoidalis contained 69.2% protein, 16.8% fat, 8.6% ash, 1.2% carbohydrate, 4.2% chitin and 454.3 Kcal/100 g energy. A 100 g dry weight quantity of insect contains 11.48 mg iron which is enough to meet the required daily intake of 10.0-20 mg/day for an adult. The zinc (4.37 mg/100 g dry weight) and phosphorus (491.4 mg/100 g dry weight) content in A. discoidalis almost meets the reference nutrient intake for adults. Essential amino acids, leucine (60.7 mg/g protein) had the highest concentration followed by phenylalanine+tyrosine (59.3 mg/g protein), valine (48.4 mg/g protein), lysine (46.7 mg/g protein), threonine (37.4 mg/g protein), isoleucine (26.4 mg/g protein), methionine+cysteine (20.9 mg/g protein) and histidine (16.5 mg/g protein) the least concentration. In total, 9 saturated fatty acids were determined of which stearic acid and palmitic acid had the highest concentrations of 2,034.5 mg/100 g and 2,005.3 mg/100 g respectively. Four mono unsaturated fatty acids were determined of which oleic acid and palmitoleic acid had the highest concentrations of 361.4 mg/100 g and 305.2 mg/100 g respectively. Four poly-unsaturated fatty acids were determined of which eicosapentaenoic and α-linolenic acid had the highest concentrations of 1,598.0 mg/100 g and 185.6 mg/100 g respectively. A. discoidalis is good source of protein, the minerals iron, zinc and phosphorus, some essential amino acids and poly-unsaturated fatty acids.

Sensorial, Physico-chemical and Nutritive Characterization of Paddlefish (Polyodon spathula) Meat

2018 ◽  
Vol 69 (10) ◽  
pp. 2837-2844
Author(s):  
Cristina Simeanu ◽  
Benone Pasarin ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Marius Gheorghe Dolis ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Muscular Tissue ◽  
Polyodon Spathula ◽  
Transversal Section ◽  
Mean Diameter ◽  
Epaxial Muscles

In the current paper were studied a number of 200 sturgeons from Polyodon spathula of 4th summer (P.s.3+) breed, reared in a fishery farm from North-East of Romania. Studying of modification of sensorial characteristics of meat, analysed just after fishing and during preservation by refrigeration during 15 days (+2 � +4oC), show an optimal keeping period by refrigeration of the studied fishes for 5-6 days. The pH level from the studied muscles oscillated between values 7.9 and 7.11, after slaughtering, and at 24 h after slaughtering between 6.88 and 6.89. The water content of fillet (lateral muscles) had values of 75.41%; protein content of fillet (lateral muscles) had values of 19.89%; lipid content of fillet (lateral muscles) was 3.45%; collagen content of fillet (lateral muscles) had values of 4.14%. The values of water-protein rate (w/p = 3.79) placed the analyzed paddlefishes in the second category; energetic value of fillet gathered from studied fishes was 114.31 kcal/100 g. The rate of amino-acids from the total sum was 26.23% for the essential amino acids, 4.61% for semi-essential amino acids and 69.16% for non-essential amino acids. As rate the quantity of saturated fatty acids recorded the value of 25.64% for epaxial muscles, respectively 25.83% for hypaxial muscles; rate of mono-unsaturated fatty acids was 54.77% for epaxial muscles and 54.50% for hypaxial muscles; poly-unsaturated fatty acids had a rate of 19.59% for epaxial muscles and 19.67% for hypaxial muscles. Through histological studies for establishing the rate of muscular and conjunctive tissues from meat of studied paddlefishes, was observed that in case of lateral muscles mean diameter had an intermediary value of 43.42 �. Those data leaded to obtain a mean area for transversal section of 1485.74 �2. Mean diameter of muscular fibre (43.42 �) characterize a meat with fine texture. Profile on transversal section of muscular fibres had an ellipsoidal shape; fact which was enlightened by the rate between great diameter and small diameter (GD/SD) which varied between 1.35/1 -1.61/1. The rate of the main tissue categories in composition of lateral muscles gathered from analysed paddlefishes revealed the fact that mean rate of muscular tissue was of 70.47%, while mean rate of conjunctive tissues was of only 29.52%.

scholarly journals Chemical Composition and Nutritional Value of Paddy Straw Milky Mushroom (Calocybe indica)

2021 ◽  
Vol 20 (3) ◽  
Author(s):  
G. Chelladurai ◽  
T.K. Yadav ◽  
R.K. Pathak
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Monthly Interval ◽  
Paddy Straw ◽  
Coarse Powder ◽  
Tropical Regions ◽  
Calocybe Indica

The edible milky mushroom is the most widely cultivated mushroom in tropical and sub-tropical regions. Studies were conducted on the cultivation and nutritional analysis of this mushroom. The pure culture of Calocybe indica was carried out in the laboratory. The culture was maintained on potato dextrose agar slant and sub-cultured at a regular monthly interval to sustain their fruiting vigor. The above stock culture was used in studies. Wheat grain spawn of C. indica was prepared in glass bottles. The filled paddy grain spawn of C. indica was used at 6% level to the wet weight of the substrate and the beds were spawned. After harvest, the mushrooms were dried at 40°C under the hot air oven to make it powered for further analysis. The collected fresh mushrooms were dried in shade and coarse powder was analyzed for nutrients namely moisture, crude protein, lipid, ash, crude fiber, and minerals. It shows the dominant compounds of protein, fiber, and carbohydrate and the contents are 14.11%, 8.30% and 5.62% respectively. Lipid, ash, ether extract and pH contents are 4.06%, 7.04%, 3.15% and 5.4% respectively. The carbon and nitrogen contents are 33.60% and 3.56% respectively. In the estimation of saturated fatty acids and unsaturated fatty acids present in C. indica, totally, 17 fatty acids were recorded. In the estimation of essential and non-essential amino acids present in C. indica, totally, 15 amino acids were recorded. In the estimation of minerals composition present in C. indica, it was recorded that the species had a good resource of mineral composition. Totally, 6 macro minerals and 8 micro minerals were recorded. This investigation may provide that the paddy straw substrates can be recommended for the commercial cultivation of C. indica to obtain highly nutritious mushrooms.

scholarly journals Chemical Composition and Nutritional Value of Different Species of Vespa Hornets

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 418
Author(s):  
Sampat Ghosh ◽  
Saeed Mahamadzade Namin ◽  
Victor Benno Meyer-Rochow ◽  
Chuleui Jung
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
High K ◽  
Fatty Acid Proportion ◽  
Nutritional Benefits ◽  
Inadequate Nutrition ◽  
Different Sources

We genetically identified three different species of hornets and analyzed the nutrient compositions of their edible brood. Samples were collected from a commercial production unit in Shizong province of China and from forests near Andong City in Korea. The species were identified as Vespa velutina, V. mandarinia, and V. basalis from China and V. velutina from Korea. Farmed V. velutina and V. mandarinia were found to have similar protein contents, i.e., total amino acids, whereas V. basalis contained less protein. The V. velutina brood collected from the forest contained the highest amount of amino acids. Altogether 17 proteinogenic amino acids were detected and quantified with similar patterns of distribution in all three species: leucine followed by tyrosine and lysine being predominant among the essential and glutamic acid among the non-essential amino acids. A different pattern was found for fatty acids: The polyunsaturated fatty acid proportion was highest in V. mandarinia and V. basalis, but saturated fatty acids dominated in the case of V. velutina from two different sources. The high amounts of unsaturated fatty acids in the lipids of the hornets could be expected to exhibit nutritional benefits, including reducing cardiovascular disorders and inflammations. High minerals contents, especially micro minerals such as iron, zinc, and a high K/Na ratio in hornets could help mitigate mineral deficiencies among those of the population with inadequate nutrition.

scholarly journals Kandungan Gizi dan Karakterisasi Senyawa Bioaktif Lintah Laut (Discodoris sp.) [Nutritional Content and Characterization Bioactive Compounds of Sea Sluge (Discodoris sp.) ]

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Hafiluddin, Nurjanah, Tati Nurhayati
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Nutrient Content ◽  
Sea Slug ◽  
Chemical Content

Abstract One of the commodities produced from the ocean that have a bioactive compounds is a sea slug (Discodoris sp.). That is very interesting to study mainly deals with the nature of both chemical and biochemical characteristics and their use for the field of food and health. The aims of this research was to determine the nutrient content of sea slug, determaine chemical content and determine antioxidant activity. The experiment was conducted with several stages: sample preparation, analysis of nutrient content, extraction bioactive compound, analysis of chemical content and antioxidant activity.  Sea slug from the island of Madura Pamekasan potential as a source of protein, fat, and minerals. Sea slug has esensial amino acids amount to 5.57% was dominated by leucin of 1.42%. Nonesensial amino acids amount to 6.54% wich was dominated by glutamic acid 2.19%.  Saturated fatty acids amounted to 27.53% of sea slug was dominated by palmitic (C16: 0) which was 13.36%. Unsaturated fatty acids amounted to 34.66%, which was dominated by the essential fatty acids linolenic (C18: 3, n-3) 20.91%. The highest yield of the crude extract was ethanol and contained alkaloid compounds, steroids, phenols, carbohydrates and reducing sugar compound. The meat of sea slug with ethanol solvent has an IC best 50 antioxidant activity at 441, 12 ppm.

scholarly journals Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks

2006 ◽  
Vol 49 (2) ◽  
pp. 194-204 ◽  
Author(s):  
J. Wołoszyn ◽  
J. Książkiewicz ◽  
T. Skrabka-Błotnicka ◽  
G. Haraf ◽  
J. Biernat ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Cholesterol Content ◽  
Point Of View ◽  
Population Type

Abstract. A total of 60 drakes out of three flocks of conservative Miniduck (K2), Polish Pekin (P33), native Pekin population type A3 and two breeding strains (A55, P66), aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. There were differences among flocks in all biochemical parameters. The muscles of A55 and P66 comprised more protein and less moisture than P33 and A3 muscles. The P33 breast muscles comprised the least of lipids (0.8% v/s 1.16–1.32%), however A55 of cholesterol (71.21mg/100g v/s 82.23–111.82 mg/100g). The isoleucine (ILE) and valine (VAL) were amino acids which limited the biological value of meat proteins from breast muscles of A3, P33 and K2, however tryptophan (TRP) for A55, P66 muscles. The unsaturated fatty acids (UFA) were predominant for all flocks (50.12–60.64%), the P66 muscles contained the most of UFA and P33 the most of saturated fatty acids (SFA). The highest level of polyunsaturated fatty acids (PUFA) was established in K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.63–0.84 and 3.22–5.85 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 breast muscles appeared to be the most favourable from the human health point of view.

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.

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