Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter

2018 ◽  
Vol 98 (12) ◽  
pp. 4533-4541 ◽  
Author(s):  
Shaobo Li ◽  
Zhifei He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Bone Powder ◽  
Rabbit Bone ◽  
Rabbit Meat ◽  
Meat Batter

scholarly journals  Quality of rabbit meat and phyto-additives

2010 ◽  
Vol 28 (No. 3) ◽  
pp. 161-167 ◽  
Author(s):  
M.P. Simonová ◽  
Ľ. Chrastinová ◽  
J. Mojto ◽  
A. Lauková ◽  
R. Szábová ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Plant Extracts ◽  
Good Health ◽  
Good Alternative ◽  
Health State ◽  
Rabbit Meat

The consumption of healthy and nutritive food (rich in proteins and low in cholesterol and lipid contents) is a preferred factor with the contemporary consumers. In addition, natural alternatives are requested to replace the additives used up to now but recently banned. To reach the above given condition, phyto-additives represent a good alternative. The aim of this study was to examine the physicochemical properties and amino acid composition of rabbit meat after the enrichment of rabbit diet with oregano, sage, and Eleutherococcus senticosus extracts, and to make a comparison with the commercial product XTRACT and control samples (without plant extracts). The addition of oregano and sage extracts as well as El. senticosus in the rabbit diet positively influenced the physicochemical properties of rabbit meat by increasing its energy value (P < 0.05 – sage). Supplementing rabbits feed with oregano and sage extracts led to an improvement on the amino acid composition (P < 0.01; P < 0.001 – serine). These findings are also supported by the good health state of rabbits. Outgoing from these results, the diet enriched with the plant extracts is beneficial for the health state of rabbits involving the nutritional quality of rabbit meat in connection with consumers.

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

scholarly journals Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

2017 ◽  
Vol 37 (3) ◽  
pp. 351-359 ◽  
Author(s):  
Yoo-Sun Park ◽  
Yun-Sang Choi ◽  
Ko-Eun Hwang ◽  
Tae-Kyung Kim ◽  
Cheol-Won Lee ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Bombyx Mori ◽  
Silkworm Pupae ◽  
Meat Batter

scholarly journals An in vitro study to assess bioaccessibility and bioavailability of calcium from blue whiting (Micromesistius poutassou) fish bone powder

2021 ◽  
Author(s):  
K. Busca ◽  
S. Wu ◽  
S. Miao ◽  
A. Govindan ◽  
C.R. Strain ◽  
...  
Keyword(s):  
Calcium Carbonate ◽  
Physicochemical Properties ◽  
Water Solution ◽  
Milk Powder ◽  
Fish Bone ◽  
Emission Spectrometry ◽  
Blue Whiting ◽  
Bone Powder ◽  
Calcium Sources

The aim of this study was to determine how well calcium-rich mineral extracts derived from blue whiting fish bone powders compare with existing calcium sources (commercially available fish bone supplement, calcium carbonate and milk powder) in terms of physicochemical properties, in vitro bioaccessibility and bioavailability using simulated gastrointestinal tract treatment and a Caco-2 cell culture model. Blue whiting calcium-rich fish bone powders (A to E) were supplied by Bio-marine Ingredients Ireland (BII) and a commercial calcium-rich fish bone powder was used as the positive control F. The BII calcium-rich fish bone powders analysed through atomic emission spectrometry were shown to have similar levels of mineral content in comparison with powder F. Solubility and rheology tests were performed on the rehydrated powders. The pH of BII calcium-rich fish bone powders in water solution (10% w/v) ranged from 6.96 to 9.09 compared to control F (pH 7.33). Following simulated oral, gastric and duodenal in vitro digestion using the COST INFOGEST standardised static adult digestion method, the fish powders A, E and F showed higher values of soluble ionic calcium than rehydrated milk powder. We compared in vitro bioavailability of the powders using the Caco-2 cell line to test the effects of calcium on human colonic epithelial cells, which confirmed that calcium from blue whiting fish bone was more bioavailable than calcium from milk and calcium carbonate. These data indicate that calcium-rich blue whiting fish bone powder compares well with existing calcium sources, in terms of physicochemical properties, bioaccessibility and bioavailability.

Physicochemical properties, digestibility and anti-osteoporosis effect of yak bone powder with different particle sizes

2021 ◽  
pp. 110401
Author(s):  
Xiaojie Qin ◽  
Qingshan Shen ◽  
Yujie Guo ◽  
Xia Li ◽  
Jiqian Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Particle Sizes ◽  
Bone Powder

scholarly journals Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders

2021 ◽  
Author(s):  
Xue Li ◽  
Zhifei He ◽  
Jingbing Xu ◽  
Ling Zhang ◽  
Yexing Liang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rabbit Bone

scholarly journals Facile biogenic fabrication of hydroxyapatite nanorods using cuttlefish bone and their bactericidal and biocompatibility study

2020 ◽  
Vol 11 ◽  
pp. 285-295 ◽  
Author(s):  
Satheeshkumar Balu ◽  
Manisha Vidyavathy Sundaradoss ◽  
Swetha Andra ◽  
Jaison Jeevanandam
Keyword(s):  
Calcium Carbonate ◽  
Physicochemical Properties ◽  
Blood Compatibility ◽  
Inhibitory Effect ◽  
Precipitation Method ◽  
Molar Ratio ◽  
X Ray Diffraction ◽  
E Coli ◽  
Transmission Electron ◽  
Bone Powder

Cuttlefish bones are an inexpensive source of calcium carbonate, which are produced in large amounts by the marine food industry, leading to environmental contamination and waste. The nontoxicity, worldwide availability and low production cost of cuttlefish bone products makes them an excellent calcium carbonate precursor for the fabrication of hydroxyapatite. In the present study, a novel oil-bath-mediated precipitation method was introduced for the synthesis of hydroxyapatite (Hap) nanorods using cuttlefish bone powder as a precursor (CB-Hap NRs). The obtained CB-Hap NRs were investigated using transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA) techniques to evaluate their physicochemical properties. The crystallite size (20.86 nm) obtained from XRD data and the elemental analysis (Ca/P molar ratio was estimated to be 1.6) showed that the Hap NRs are similar to that of natural human bone (≈1.67). Moreover, the FTIR data confirmed the presence of phosphate as a functional group and the TGA data revealed the thermal stability of Hap NRs. In addition, the antibacterial study showed a significant inhibitory effect of CB-Hap NRs against S. aureus (zone of inhibition – 14.5 ± 0.5 mm) and E. coli (13 ± 0.5 mm), whereas the blood compatibility test showed that the CB-Hap NRs exhibited a concentration-mediated hemolytic effect. These biogenic CB-Hap NRs with improved physicochemical properties, blood compatibility and antibacterial efficacy could be highly beneficial for orthopedic applications in the future.

Meat-bone Paste as an Ingredient for Meat Batter, Effect on Physicochemical Properties and Amino Acid Composition

2017 ◽  
Vol 16 (10) ◽  
pp. 797-804
Author(s):  
Aitbek Kakimov ◽  
Anuarbek Suychinov ◽  
Aleksandr Mayorov ◽  
Zhanibek Yessimbeko ◽  
Eleonora Okuskhanov ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Meat Batter

The structure of pre-mRNA and mRNA from erythroid cells

1978 ◽  
Vol 36 (2) ◽  
pp. 234-235
Author(s):  
A.-M. Ladhoff ◽  
B.J. Thiele ◽  
Ch. Coutelle ◽  
S. Rosenthal
Keyword(s):  
Bone Marrow ◽  
Structural Transformation ◽  
Electron Micrographs ◽  
Ammonium Acetate ◽  
Bone Marrow Cells ◽  
Erythroid Cells ◽  
Globin Mrna ◽  
Ordered Structures ◽  
Rabbit Bone ◽  
Rabbit Reticulocytes

The suggested precursor-product relationship between the nuclear pre-mRNA and the cytoplasmic mRNA has created increased interest also in the structure of these RNA species. Previously we have been published electron micrographs of individual pre-mRNA molecules from erythroid cells. An intersting observation was the appearance of a contour, probably corresponding to higher ordered structures, on one end of 10 % of the pre-mRNA molecules from erythroid rabbit bone marrow cells (Fig. 1A). A virtual similar contour was observed in molecules of 9S globin mRNA from rabbit reticulocytes (Fig. 1B). A structural transformation in a linear contour occurs if the RNA is heated for 10 min to 90°C in the presence of 80 % formamide. This structural transformation is reversible when the denatured RNA is precipitated and redissolved in 0.2 M ammonium acetate.

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