Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

scholarly journals Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Francesca Piras ◽  
Carlo Spanu ◽  
Anna Maria Mocci ◽  
Mariella Demontis ◽  
Enrico Petro Luigi De Santis ◽  
...  
Keyword(s):  
Environmental Samples ◽  
Meat Product ◽  
Raw Material ◽  
Pork Meat ◽  
Ground Meat ◽  
Salmonella Spp ◽  
Fermented Sausage ◽  
Mean Values ◽  
Ground Pork ◽  
Processing Plants

The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, products at the end of acidification, sausages at the end of ripening and, during production stages, surfaces in contact with meat and surfaces not in contact with meat. For samples of ground meat, product at the end of acidification and sausages at the end of ripening, the pH and water activity (aw), were determined. All the samples were tested for the presence of Salmonella. Thirtytwo Salmonella isolates were obtained, subjected to serotyping and PFGE. The sausages at the end of ripening pH and aw mean values were 5.39±0.24 and 0.91±0.03, respectively. Salmonella was detected in three processing plants with an overall prevalence of 16.7% in food samples and 5.8% in environmental samples. Salmonella prevalence was 24% in ground meat and products at the end of acidification and was also detected in a sample of sausage at the end of ripening (2%). In environmental samples, Salmonella was detected in 6.6% of surfaces in contact with meat and 5% of surfaces not in contact with meat. Five serotypes were identified among 32 isolates: S. Derby (37.5%), S. Typhimurium and S. Rissen (both 25%), S. Give and monophasic S. Typhimurium (both 6.25%). Six different pulsotypes were obtained with PFGE. The serotypes and the PFGE pattern of the strains were specific for each facility with no overlapping between different processing plants. The same observation can be pointed out considering different sampling days for the same processing plants, thus presumably indicating the raw material (ground pork meat and fat) as the source of contamination. The detection of Salmonella in a sample of sausage at the end of ripening highlights the ability of the pathogen to survive during manufacturing process.

Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting

2019 ◽  
Vol 121 (12) ◽  
pp. 3193-3207
Author(s):  
Congcong Liu ◽  
Chong Wang ◽  
Keping Ye ◽  
Yun Bai ◽  
Xiaobo Yu ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Fatty Acid ◽  
Carbon Atom ◽  
Formation Mechanism ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Content Type ◽  
Animal Fats ◽  
Animal Fat ◽  
Polycyclic Aromatic

Purpose The purpose of this paper is to elucidate the influences of the animal fat and fatty acid type on the formation of polycyclic aromatic hydrocarbons (PAHs) and to propose a formation mechanism of PAHs in fat during electric roasting, which is a method of non-direct-contact-flame heating. Design/methodology/approach The effects of animal fats and model fat on the formation of PAHs were valued on the basis of the ultra high-performance liquid chromatography data. The corresponding products of the FAME pyrolysis were detected by TG-FTIR. The proposal formation mechanism of PAHs was based on the summary of the literature. Findings Contrary to the International Agency for Research on Cancer, DF had higher risk with 280.53 ng/g of concentration after being roasted than the others animal fats of red meat in terms of PAHs formation. This research also ensured the importance of fat on PAHs formation, the concentration of PAHs in pure fats was higher after being electric roasted than that in meat patties and juice which made from corresponding animal fat. What is more, during pure animal fats and meat products being processed, less PAHs formed in the fat with lower extent of unsaturation and lower content of linolenate. In the same way, methyl linolenate demonstrated the significant increasement to PAHs formation compared to the other fatty acids. And, the number of carbon atom and the extent of unsaturation in fatty acid affects the formation of PAHs during roasting. The detection of alkene and alkane allows to propose a formation mechanism of PAHs during model fat being heated. Further study is required to elucidate the confirm moleculars during the formation of PAHs. Originality/value This work studied the effect of the carbon atom number and the unsaturation extent of fats and model fats on the formation of PAHs. This work also assure the important of alkene and alkane on the pyrolysis of model fats. This study also researched the formation and distribution of PAHs in pure fats and meat products after being heated.

scholarly journals Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3019
Author(s):  
Marina Krvavica ◽  
Jelena Đugum ◽  
Marijana Drinovac Topalović ◽  
Andrijana Kegalj ◽  
Iva Ljubičić ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Product ◽  
Chemical Properties ◽  
Raw Material ◽  
Curing Process ◽  
Lower Content ◽  
Cured Meat ◽  
Comprehensive Picture ◽  
Mineral Compositions ◽  
Mineral Analyses

The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of kaštradina—a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of the Dalmatian pramenka breed were processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples from the scapulae were taken, then the proximate chemical, NaCl, and mineral analyses were performed, and significant differences between most of the parameters were found. Unlike W, the R samples contained significantly more proteins (p < 0.01), NaCl (p < 0.05), and potassium (p < 0.05) and less fat (p < 0.05). Furthermore, compared to the W and R categories, the E category of kaštradina contained significantly more calcium (p < 0.05). The higher contents of intramuscular fat, potassium, and calcium and lower content of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of kaštradina. These findings suggest that the W and E raw mutton could be a better-quality raw material for production of kaštradina than could the R, but further research is needed for a more comprehensive picture of its quality.

scholarly journals Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat

2020 ◽  
Vol 98 (2) ◽  
Author(s):  
Derris D Burnett ◽  
Jerrad F Legako ◽  
Kelsey J Phelps ◽  
John M Gonzalez
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Meat Products ◽  
Consumer Preference ◽  
Omega 3 ◽  
Fresh Meat ◽  
Omega 3 Fatty Acid

Abstract The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.

scholarly journals Replacement of Saturated Animal Fats in Meat Products: A Review

2014 ◽  
Vol 7 ◽  
pp. 9-13 ◽  
Author(s):  
Anup Halwai
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Meat Product ◽  
Meat Products ◽  
Monounsaturated Fatty Acids ◽  
Marine Oils ◽  
Animal Fats ◽  
Animal Fat ◽  
Similar Product ◽  
Quality Aspect

Meat is still the most valuable food in the world. The quality aspect of meat is decided by the nutritional and sensory values. Consumers. awareness on diet and health increased the demand for healthy food, specially, meat. Meat is high in saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). SFA are found to elevate cholesterol which is associated with cardiovascular diseases and other chronic diseases. Replacing or reducing animal fat in meat products could create a better image for the industry, but, sensory quality as well as product stability could be affected. Animal fat can be replaced or reduced by adding more water in the product or by substituting with vegetable fats and/or oils, or by adding hydrocolloids like dextrins, starches, fibers, gums in the product. Marine oils and vegetable oils are used to replace animal fat in meat product but the technological procedures have to be adjusted to produce the similar product due to their different chemical characteristics from animal fats. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10561 J. Food Sci. Technol. Nepal, Vol. 7 (9-13), 2012

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

scholarly journals Nutritional Composition of Salmonidae and Acipenseridae Fish Eggs

2020 ◽  
Vol 20 (2) ◽  
pp. 629-645
Author(s):  
Monika Kowalska-Góralska ◽  
Krzysztof Formicki ◽  
Zbigniew Dobrzański ◽  
Anna Wondołowska-Grabowska ◽  
Elżbieta Skrzyńska ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Rainbow Trout ◽  
Fatty Acid Profile ◽  
Salmo Trutta ◽  
Nutritional Composition ◽  
Raw Material ◽  
Total Protein Content ◽  
Acipenser Baeri ◽  
Sea Trout ◽  
Weight Content

AbstractAnalysis of the physicochemical properties of fresh eggs (raw material for caviar production) of the Salmonidae [sea trout (Salmo trutta L. 1758) and rainbow trout (Oncorhynchus mykiss, Walbaum 1792)] and the acipenseridae [siberian sturgeon (Acipenser baeri Brandt, 1869)], as well as sturgeon hybrids (Acipenser baeri Brandt, 1869 × Acipenser gueldenstaedti Brandt & Ratzeburg, 1833), included determination of basic physicochemical parameters (pH, dry weight, content of protein, fat, fiber and ash), amino acid composition and fatty acid profile. Compared to the Acipenseridae, Salmonidae eggs yielded a 22.5% higher total protein content, a 40.0% higher level of essential amino acids (EAA) and a 57.5% lower crude fat content. The sea trout eggs showed also a completely different fatty acids profile and hence values of lipid indices (lowest PUFA value – 11.72%, highest SFA value – 39.86%). The rainbow trout and sturgeon eggs had a similar fatty acid profile, and were characterized by a high nutritional and dietary value.

scholarly journals Fatty Acid Profile, Carotenoid Content, and In Vitro Anticancer Activity of Karimunjawa and Lampung Sea Cucumber

2016 ◽  
Vol 11 (3) ◽  
pp. 117
Author(s):  
Ekowati Chasanah ◽  
Yusro Nuri Fawzya ◽  
Kustiariyah Tarman ◽  
Hedi Indra Januar ◽  
Muhammad Nursid
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Anticancer Activity ◽  
Fatty Acid Profile ◽  
Sea Cucumber ◽  
Raw Material ◽  
Carotenoid Content ◽  
Food Ingredient ◽  
Mcf 7

Fatty acids and carotenoid has been known as an anticancer agent on both preventing and treating cancer disease. This study was conducted to analyze the fatty acid profile, carotenoid and in vitro anticancer activity of 12 sea cucumber harvested from Karimunjawa and Lampung waters. The aim of the study was to determin the potency of sea cucumbers as raw material for nutraceutical products. Fatty acid profile and carotenoid content were characterized by gas chromatography and spectrophotometry techniques, while in vitro anticancer activity was assessed by MTT assay against cervix (HeLa), breast (T47D and MCF-7) and colon (WiDR) cancer cells. Results of the study showed polyunsaturated fatty acid (PUFA) dominated the composition of fatty acids in the samples from both locations. Holothuria sp. was detected to contain the highest amount of carotenoid. Furthermore, the highest in vitro anticancer activity was detected also in the sample of Holothuria sp. The activity of 30 ppm Holothuria sp. extract against HeLa cell was detected to be almost equal to the 5 ppm doxorubicin control. Concentration of 5 ppm Holothuria sp. extract also showed positive result in killing 50% of MCF-7 and T47D, but capable to 100% kill HeLa and WiDR cells. At concentration of 25 ppm, the extract was able to kill all the 4 cells tested. Statistical analysis showed the amount of carotenoid and two particular fatty acid compounds (docosadienoic and eicosapentaenoic acid) significantly (P<0.05) contributed to the cytotoxic activity that was found in the sea cucumber samples. Those compounds were found in highest concentration from Holothuria sp harvested from Lampung waters, thus being the most prospective raw material for nutraceutical or functional food ingredient with anticancer potency.

213 Nutritional and Genetic Influences on Fatty Acid Composition of Beef and Lamb

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 111-111
Author(s):  
Susan K Duckett ◽  
Alexandra R Thomas ◽  
Aliute Udoka ◽  
Maslyn A Greene
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Content ◽  
Meat Product ◽  
Meat Products ◽  
Animal Tissues ◽  
Main Fatty Acid ◽  
Ruminant Meat

Abstract There is increased competition in the protein market with the entrance of cell-based and plant-based products. Consumers issues with consumption of red meat typically center around saturated (SFA) fatty acid content and environmental impacts associated with production. Nutritional system used for finishing beef and lamb alters fatty acid composition of the meat product. Forages and grasses that are utilized in a grass-fed finishing system increases the animal’s intake of a-linolenic acid (C18:3 n-3), the main fatty acid present in plants (57%) that can be converted to eicosapentaenoic (C20:5 n-3), docosapentaenoic (C22:5 n-3) and docosahexaenoic (C22:6 n-3) acids in animal tissues. Grain-fed finishing systems increases the animal’s intake of linoleic acid (C18:2 n-6), the main fatty acid present in corn grain (57%), that can be converted to arachidonic acid (C20:4 n-6) and docosatetraenoic acid (C22:4 n-6) in animal tissues. Biohydrogenation of polyunsaturated fatty acids (PUFA) is extensive in the rumen (&gt; 80% of dietary PUFA) and rumen protected supplements are needed to enhance PUFA content of ruminant meat products. Saturated (SFA) and monounsaturated (MUFA) fatty acids are the majority (&gt;75% of total fatty acids) of fatty acids present in ruminant meat products. Therefore, finding approaches to attain greater desaturation of palmitic and stearic acids to their MUFA products, palmitoleic and oleic acids, would be most beneficial. The content of oleic acid and MUFA in beef is highly heritable and some breeds have high levels of MUFA. Stearoyl-CoA desaturase (SCD1) is the rate limiting enzyme in the production of MUFA. More research is needed to find ways of altering SCD1 expression in meat animal tissues to enhance MUFA and lower SFA content.

Problems and prospects of development of meat processing manufacturings in Ukraine

2019 ◽  
pp. 3-7 ◽  
Author(s):  
Svitlana Ishchuk
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Animal Origin ◽  
Direct Result ◽  
Meat Processing ◽  
Processing Industry ◽  
Product Manufacturing

Production of meat and meat products is one of the key segments of domestic processing industry. In 2018, its share in total food production in Ukraine reached 17.78% (vs. 15.93% in 2013). At the same time, the main problem holding back the development of this segment is the reduction of the raw material base for the industrial processing of meat due to the crisis in animal husbandry, especially in pig and cattle breeding. The purpose of the article is to define the problems and to outline the prospects for the development of meat processing manufacturing in Ukraine, given the current state of the domestic and foreign markets of meat raw materials (chicken, pork, beef, etc.). The meat and meat product manufacturing in Ukraine is dominated by poultry meat, which share has increased by 7.22 pp. in the last six years. Instead, the share of meat products decreased by 6.54 pp. These trends indicate the reduction of advanced processing of meat raw materials. This is largely due to the low level of operating profitability of meat product manufacturing in Ukraine – 2.6% in 2018 vs. 3.7% in 2013, while the profitability of poultry meat manufacturing reached 11.3% (vs. 9.1%). Given the latest global trends in changing consumer preferences in favor of dietary types of meat, this poultry development trend in Ukraine has great prospects, especially in regions where there are no large agricultural companies. In contrast to poultry farming, the trends in domestic pig breeding are mostly negative, due to the decrease in the number of pigs caused by outbreaks of African swine fever. An even more critical situation in Ukraine is with the production of beef and veal, which is a direct result of the cattle livestock population reduction by more than 6 times in the last 25 years, as well as of the high cost of meat procurement. The latter is caused by poor livestock feed base. To overcome this problem, it is necessary to increase the volume of domestic production of compound feeds and their components. In particular, a promising area for the development of meat processing in Ukraine is the production of animal origin feeds, the raw material for which is food waste. Integrated use of meat raw materials will ultimately increase the level of profitability of this segment of the processing industry.

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