Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839)

2011 ◽  
Vol 92 (7) ◽  
pp. 1545-1553 ◽  
Author(s):  
Ana Luísa Maulvault ◽  
Patrícia Anacleto ◽  
Raquel Machado ◽  
Andressa Amaral ◽  
Maria Luísa Carvalho ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Cooking Methods ◽  
Maturation Stage ◽  
Quality And Safety ◽  
Sex Maturation

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets

2016 ◽  
Vol 7 (6) ◽  
pp. 2736-2746 ◽  
Author(s):  
Tânia Gonçalves Albuquerque ◽  
M. Beatriz P. P. Oliveira ◽  
Ana Sanches-Silva ◽  
Ana Cristina Bento ◽  
Helena S. Costa
Keyword(s):  
Nutritional Quality ◽  
Cooking Methods ◽  
Quality And Safety ◽  
Deep Fat Frying ◽  
The Impact

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated.

scholarly journals Assessment of Quality and Safety of Winged Termites (Macrotermes bellicosus) Enriched Locally Formulated Complementary Foods

2017 ◽  
Vol 6 (5) ◽  
pp. 117 ◽  
Author(s):  
Oladejo Thomas Adepoju ◽  
Kayode Ajayi
Keyword(s):  
Nutritional Quality ◽  
Nutrient Content ◽  
Trace Minerals ◽  
Quality And Safety ◽  
Edible Insects ◽  
Complementary Foods ◽  
Internal Organs ◽  
Macrotermes Bellicosus ◽  
Ad Libitum ◽  
Histopathological Effects

Addition of edible insects to local staples used as complementary foods can improve their nutrient content. Nutritional quality and safety of Macrotermes bellicosus enriched boiled rice (BR) and yam (BY) complementary foods (CFs) was assessed using rats. Macrotermes bellicosus (MB) were collected, dried, and refrigerated at -4oC. Ground MB was added to BR and BY in ratios 10.0%, 15.0%, 20.0% (w/w) to give BR1, BY1; BR2, BY2, and BR3, BY3 respectively. Nutrient content of MB, BY, BR and MB-enriched CFs were determined by AOAC methods. Nutrient bioavailability and safety of BR3 and BY3 were assessed using rats fed ad libitum for 28 days. Serum trace minerals in the CFs, control and basal diets and histopathological effects of CFs on rats’ organs were determined. Data were analysed using ANOVA at p<0.05. Dried MB contained 31.8g protein, 16.4g fat, 3.8g ash, 227.5mg calcium, 2.1mg iron, 15.0mg zinc, 330.4μg retinol equivalent (RE), and 529.0kcal energy/100g sample. The BR and BY contained 3.7-5.9g protein, 70.0-120mg calcium,4.2-5.6mg iron, 1.2-1.5mg zinc and 380- 386kcal/100g compared with 7.9-15.3g protein, 242.2-264mg calcium, 2.4-4.4mg iron, 15.1-19.8mg zinc and 357-372kcal/100g enriched CFs (p<0.05). Rats Serum trace minerals ranged between 3.4- 4.3mg zinc, 23.4-27.9mg calcium, 30.6-37.0mg iron; and 52.5-56.9μg RE, compared with control (3.2, 22.2, 34.1, 48.2) and basal (2.2, 21.1, 24.0 mg, 32.3 μg) diets respectively (p<0.05). No pathological lesions were observed in internal organs of rats on CF diets. Adding Macrotermes bellicosus to local complementary foods is safe and improved their nutritional quality, hence its use is recommended among mothers.

scholarly journals Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

2021 ◽  
Vol 8 ◽  
Author(s):  
Malik Orou Seko ◽  
Walter Ossebi ◽  
Nibangue Laré ◽  
Bassirou Bonfoh
Keyword(s):  
Latent Variables ◽  
Nutritional Quality ◽  
Structural Equation ◽  
Small Ruminants ◽  
Consumer Perception ◽  
Health Concern ◽  
Human Consumption ◽  
Quality And Safety ◽  
Potential Health

Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

2016 ◽  
Vol 19 (11) ◽  
pp. 2471-2480 ◽  
Author(s):  
Nader Karimian-Khosroshahi ◽  
Hedayat Hosseini ◽  
Masoud Rezaei ◽  
Ramin Khaksar ◽  
Maryam Mahmoudzadeh
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Nutritional Quality ◽  
Cooking Methods ◽  
Quality Indices ◽  
Rainbow Trout Oncorhynchus Mykiss

Effect of soaking and cooking on nutritional quality and safety of legumes

2008 ◽  
Vol 38 (6) ◽  
pp. 570-577 ◽  
Author(s):  
Nuzhat Huma ◽  
Muhammad Anjum ◽  
Samreen Sehar ◽  
Muhammad Issa Khan ◽  
Shahzad Hussain
Keyword(s):  
Nutritional Quality ◽  
Quality And Safety

Nutritional quality and safety of European perch (Perca fluviatilis) from three lakes of Central Italy

2007 ◽  
Vol 100 (2) ◽  
pp. 482-490 ◽  
Author(s):  
Elena Orban ◽  
Teresina Nevigato ◽  
Maurizio Masci ◽  
Gabriella Di Lena ◽  
Irene Casini ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Central Italy ◽  
Perca Fluviatilis ◽  
Quality And Safety ◽  
European Perch ◽  
Perch Perca Fluviatilis
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