Seasonal changes of commercial traits, proximate and fatty acid compositions of the scallop Flexopecten glaber from the Mediterranean Sea (Southern Italy)

This study provides information on biological (gonadosomatic index), commercial quality (condition index and meat yield) and biochemical aspects (proximate composition, fatty acids) of the soft tissues of Flexopecten glaber reared in suspended cages in the Ionian Sea. The results showed that condition index (CI) and meat yield (MY) peaked in December (60 and 30%, respectively) and in April, May and June (from 53 to 60% for CI and from 34 to 36% for MY). Gonadosomatic index showed three main peaks in winter, spring and summer months. Contents of protein 8.18–11.9 g/100 g), lipid (0,.78–1.18 g/100 g) and carbohydrate (1.19–3.30 g/100 g) varied significantly during the study period. Saturated fatty acids was the dominant group, except in December when polyunsaturated fatty acids showed the highest proportion (43% of total FAs). Fatty acids of the n3 group were dominant with docosahexaenoic and eicosapentaenoic acids. Highest n3/n6 ratios were recorded in spring-summer specimens, with values > of 5. The results showed a better nutritional quality of scallops in May, July and December.

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The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals ◽

10.3390/ani12020199 ◽

2022 ◽

Vol 12 (2) ◽

pp. 199

Author(s):

Adriana Di Di Trana ◽

Ambra Rita Di Di Rosa ◽

Margherita Addis ◽

Myriam Fiori ◽

Antonino Di Di Grigoli ◽

...

Keyword(s):

Fatty Acids ◽

Nutritional Quality ◽

Southern Italy ◽

Saturated Fatty Acids ◽

Raw Milk ◽

Feeding System ◽

Health Index ◽

Production Area ◽

Fat Soluble Vitamins

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.

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

Animals ◽

10.3390/ani11010059 ◽

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.

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Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

Agronomía Colombiana ◽

10.15446/agron.colomb.v32n2.43265 ◽

2014 ◽

Vol 32 (2) ◽

pp. 255-265 ◽

Cited By ~ 6

Author(s):

Omar Montenegro R. ◽

Stanislav Magnitskiy ◽

Martha C. Henao T.

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Jatropha Curcas ◽

Oil Content ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fruit Production ◽

Biodiesel Production ◽

Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

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

Materiale Plastice ◽

10.37358/mp.17.2.4853 ◽

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.

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Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.01795 ◽

2020 ◽

Vol 55 ◽

Author(s):

Hernán Antonio Alzate Díaz ◽

Adriana Patricia Muñoz Ramírez ◽

Maurício Gustavo Coelho Emerenciano ◽

Sandra Clemencia Pardo Carrasco

Keyword(s):

Fatty Acids ◽

Soybean Meal ◽

Nutritional Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Protein Sources ◽

Nutritional Characteristics ◽

Biofloc Technology ◽

Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

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IMPROVEMENT OF THE BIOLOGICAL EFFECTIVENESS OF FAT FROM THE LIVER OF THE BLACK SEA SHARK-KATRAN

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.1.17 ◽

2021 ◽

Author(s):

Е.Е. ИВАНОВА ◽

Е.А. ДУБИНЕЦ ◽

А.Л. БОЧАРОВА-ЛЕСКИНА

Keyword(s):

Fatty Acids ◽

Iodine Number ◽

Black Sea ◽

Liquid Fraction ◽

Saturated Fatty Acids ◽

Biologically Active ◽

The Black Sea ◽

Omega 3 ◽

Biological Effectiveness

Для стабилизации показателя биологической эффективности исследована возможность повышения количества полиненасыщенных жирных кислот (ПНЖК) за счет снижения количества насыщенных жирных кислот (НЖК) в жирнокислотном составе жира из печени черноморской акулы-катрана в летний период вылова (с мая по октябрь). С целью повышения содержания омега-3 ПНЖК в продукте применен способ винтеризации. Кристаллизацию жира из печени акулы-катрана проводили в специальном охладителе при температуре от 0 до –5°С. Во время охлаждения жир медленно перемешивали (скорость вращения мешалки 20–25 об/мин) для равномерного охлаждения по всему объему. Полная кристаллизация НЖК при этих условиях проходила за 5–6 ч. Охлажденный жир немедленно направляли на осадительную центрифугу. В качестве параметров оптимизации процесса были выбраны: качество жира – прозрачность при температуре 15°С и степень ненасыщенности – йодное число жира. Установлено, что факторами, существенно влияющими на йодное число и органолептические показатели жира, являются: температура охлажденного жира, продолжительность центрифугирования, число оборотов барабана центрифуги. Для моделирования значений йодного числа и органолептического показателя в области изменения указанных факторов применена схема полного факторного двухуровневого эксперимента, в результате которого определены натуральные значения факторов, отвечающие наилучшему значению показателя качества жира: температура охлаждения жира –4°С, продолжительность центрифугирования 30 мин, частота вращения барабана центрифуги 6000 об/мин. Общая ненасыщенность жидкой фракции возросла с 122,2–138,0 до 131,0–145,0% йодного числа жира. Полученный очищенный жир был прозрачен, имел светло-желтый цвет, низкие значения кислотного и перекисного чисел. Содержание ПНЖК в полученном продукте увеличилось на 10–30%. Содержание неомыляемых веществ в нем, в том числе биологически активных веществ алкилглицеролов, при этом не снизилось. Биологическая эффективность жира увеличилась с 0,6 до 0,9. To stabilize the increased biological effectiveness the possibility of increasing the amount of polyunsaturated fatty acids (PUFA) by reducing the amount of saturated fatty acids (SFA) in the fatty acid composition of fat from the liver of the black sea shark-katran in the summer fishing period (May – October) is investigated. With the aim of increasing the content of omega-3 PUFA in the product method of winterization was applied. Crystallization of fat from the liver of sharks-katran dogfish was conducted in a special chiller with temperature from 0 to –5°C. During cooling, the fat is slowly stirred (speed of rotation of the mixer 20–25 rpm) for uniform cooling throughout. Full crystallization of SFA under these conditions was held for 5–6 h. The cooled fat was immediately sent to precipitating in the centrifuge. Quality of fat – transparency at a temperature of 15°C and unsaturation – iodine number of fat was selected as the optimization parameters of the process. It is established that: the temperature of the refrigerated fat, the duration of centrifugation, the number of drum rotations of the centrifuge are factors that significantly affect the iodine number and the organoleptic indicators of fat. Scheme two-level full factorial experiment was applied for modeling the values of iodine number and organoleptic indicator in changing these factors. Natural values of factors corresponding to the best value of indicator of the quality of the fat: temperature of cooling fat –4°C, duration of centrifugation 30 min, and the speed of rotation of the drum centrifuge 6000 rpm were determined in the experiment. The result of this treatment, the total unsaturation of the liquid fraction increased from 122,2–138,0 up to 131,0–145,0% of iodine number. The purified obtained fat was transparent, had a light yellow color, low acid value and peroxide values. In the obtained product the content of PUFA increased by 10–30%. The content of unsaponifiables in it, including biologically active substances alkylglycerols, was not decreased. The biological effectiveness of fat increased from 0,6 to 0,9.

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Determination of proximate composition and fatty acid profiles of Astacus leptodactylus Eschscholtz, 1823 in Turkish freshwater resources

Crustaceana ◽

10.1163/15685403-00003574 ◽

2016 ◽

Vol 89 (10) ◽

pp. 1135-1147 ◽

Cited By ~ 4

Author(s):

Abdullah Öksüz ◽

Yavuz Mazlum

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acids ◽

Nutrient Content ◽

Living Environment ◽

Omega 3 ◽

Astacus Leptodactylus ◽

Meat Yield ◽

Single Fatty Acid ◽

High Level

This research was conducted to evaluate the nutrient content ofAstacus leptodactylusin various populations in the lakes Iznik and Egirdir, as well as in Hirfanlı Dam Lake and Keban Dam Lake, all in Turkey. Crayfish meat yield ranged from a minimum of 11.3% to a maximum of 16.3% of wet weight in specimens from Keban and Iznik, respectively. Meat yield was significantly different, depending on the living environment. The protein content of the meat ofA. leptodactylusranged from 15.4 to 17.5%. The moisture content of crayfish was significantly lower in the high lipid containing Iznik Lake’s crayfish. Crayfish lipids were poor in saturated fatty acids, but rich in PUFA’s and in particular EPA, DHA and ARA. In all groups, the major saturated fatty acids were palmitic acid, stearic acid and myristic acid. Among the omega-6 fatty acid series, a high level of ARA was observed in crayfish meat.EPA may be considered as the major omega-3 fatty acid in crayfish lipids. There was no single fatty acid indicating regional differences in crayfish specimens.

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Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽

10.3390/nu11061418 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1418 ◽

Cited By ~ 4

Author(s):

Janice Ramos de Sousa ◽

Raquel B. A. Botelho ◽

Rita de Cássia C. A. Akutsu ◽

Renata Puppin Zandonadi

Keyword(s):

Fatty Acids ◽

Low Income ◽

Nutritional Quality ◽

Trans Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Food Groups ◽

Cross Sectional ◽

The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

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Eating Healthy, Growing Healthy: Outcome Evaluation of the Nutrition Education Program Optimizing the Nutritional Value of Preschool Menus, Poland

Nutrients ◽

10.3390/nu11102438 ◽

2019 ◽

Vol 11 (10) ◽

pp. 2438 ◽

Cited By ~ 4

Author(s):

Joanna Myszkowska-Ryciak ◽

Anna Harton

Keyword(s):

Fatty Acids ◽

Nutrition Education ◽

Nutritional Value ◽

Objective Assessment ◽

Saturated Fatty Acids ◽

Outcome Evaluation ◽

Energy Ratio ◽

Beneficial Effects ◽

Calcium Iron

Staff education can improve the quality of nutrition in childcare centers, but an objective assessment of the change is necessary to assess its effectiveness. This study evaluated the effectiveness of the multicomponent educational program for improving the nutritional value of preschools menus in Poland measured by the change in nutrients content before (baseline) and 3–6 months after education (post-baseline). A sample of 10 daily menus and inventory reports reflecting foods and beverages served in 231 full-board government-sponsored preschools was analyzed twice: at baseline and post-baseline (in total 4620 inventory reports). The changes in 1. the supply of nutrients per 1 child per day; 2. the nutrient-to-energy ratio of menus; 3. the number of preschools serving menus consistent with the healthy diet recommendations, were assessed. Education resulted in favorable changes in the supply of energy, fat and saturated fatty acids. The nutrient-to-energy ratio for vitamins A, B1, B2, B6, C, folate and minerals Calcium, copper, iron, magnesium, phosphorus, potassium and zinc increased significantly. The percentage of preschools implementing the recommendations for energy, share of fat, saturated fatty acids and sucrose as well as calcium, iron and potassium increased significantly. However, no beneficial effects of education on the content of iodine, potassium, vitamin D and folate were observed. This study indicates the potentially beneficial effect of education in optimizing the quality of the menu in preschools. However, the magnitude of change is still not sufficient to meet the nutritional standards for deficient nutrients.

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Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

Italian Journal of Food Safety ◽

10.4081/ijfs.2015.4535 ◽

2015 ◽

Vol 4 (2) ◽

Author(s):

Monica Panozzo ◽

Luciano Magro ◽

Ilario Erle ◽

Stefano Ferrarini ◽

Riccardo Murari ◽

...

Keyword(s):

Fatty Acids ◽

Saturated Fatty Acids ◽

Daily Intake ◽

Analytical Determination ◽

Nutritional Values ◽

Carbohydrate Concentration ◽

Significant Difference ◽

Serving Sizes

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

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