scholarly journals Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish

2019 ◽  
Vol 22 (1) ◽  
pp. 24 ◽  
Author(s):  
Indah Widiastuti ◽  
Herpandi Herpandi ◽  
Muhammad Ridho ◽  
Nafa Ya’la Arrahmi
Keyword(s):  
Fatty Acids ◽  
Chemical Analysis ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Phenol Content ◽  
Liquid Smoke

Cuttlefish is a seasonal and highly perishable fishery commodity. Accordingly, processing is needed to increase the shelf life of the cuttlefish. Fish smoking using liquid smoke has been widely used for processing. This study was aimed to determine the effect of liquid smoke concentration on the quality of smoked cuttlefish product. Four liquid smoke concentrations (0%, 6%, 12%, and 18%) were compared and the product quality was evaluated based on the chemical properties and sensory evaluation. The results showed that liquid smoke significantly affected the moisture and phenol content but the ash, protein, lipid and cholesterol content were not different. The different in liquid smoke concentration also did not significantly affect the sensory properties of the smoked cuttlefish. The chemical analysis revealed the polyunsaturated fatty acids were dominant in the smoked cuttlefish as compared to the monounsaturated fatty acids and the saturated fatty acids (34.4% vs 22.7% vs, 27.0%, respectively)

Fatty acids composition, cholesterol and vitamin E contents of Longissimus dorsi and Semitendinosus muscles of Suino Nero Lucano pigs slaughtered at two different weights

2015 ◽  
Vol 55 (8) ◽  
pp. 1037 ◽  
Author(s):  
Annamaria Perna ◽  
Amalia Simonetti ◽  
Immacolata Intaglietta ◽  
Emilio Gambacorta
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Longissimus Dorsi ◽  
Slaughter Weight

The nutritional quality of the lipid fraction of two muscles (Longissimus dorsi and Semitendinous) from Italian autochthonous genotype Suino Nero Lucano pigs slaughtered at two different weights was evaluated. Meat of Suino Nero Lucano pig showed a relatively low content of cholesterol and a higher proportion of unsaturated (UFA) than saturated fatty acids (SFA). Total cholesterol content was influenced by muscle, being higher in Longissimus dorsi (LD) than in Semitendinous (ST) muscle. No significant effects related to slaughter weight or muscle were found regarding vitamin E content. Slaughter weight strongly influenced n-3 and n-6 polyunsaturated fatty acids (PUFA) contents that decreased with increasing weight, and consequently, PUFA/SFA ratio. Muscle markedly influenced the contents of SFA, monounsaturated fatty acids (MUFA), and PUFA, and the dietetic properties of the meat. ST muscle, compared with the LD muscle, showed higher PUFA/SFA and PUFA n-6/PUFA n-3 ratios, and lower atherogenic and thrombogenic indices.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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

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.

scholarly journals Characterization of gelatins from Nile tilapia skins preserved by freezing and salting

2019 ◽  
Vol 40 (6) ◽  
pp. 2581
Author(s):  
Adriana Cristina Bordignon ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Edson Minoru Yajima ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nile Tilapia ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Monounsaturated Fatty Acids ◽  
Gel Strength ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

After Nile tilapia skin was preserved using the methods of freezing and dry salting, characteristics of skin gelatin were evaluated with regard to yield, rheological features and physical and chemical properties. Preservation was performed after filleting, at which time skins were either frozen (-18°C) for 7 days or salted (25°C) for 7 days. Although no differences (p > 0.05) were observed with respect to humidity, protein, lipid, ash and calcium levels, gelatin from salted skins had a higher concentration of iron relative to frozen skins. Further, twenty-three fatty acids were detected in salted skins compared with merely three found in skin derived gelatin. Of amino acids found, glycine, alanine, proline and arginine were the most abundant. Hydroxyproline abundance in salted and frozen skin gelatin were 8.76% and 8.71%, respectively. In addition, salted skin gelatins had a greater accumulation of saturated fatty acids and lower rates of monounsaturated fatty acids. Salted skin gelatin had the highest yield (18g × 100g-1), gel strength (200 g) and viscosity (19.02mPas) when compared to the yield (17g × 100g-1), gel strength (12.7g) and viscosity (9.16 mPas) of frozen skins. Results show that gelatin from dry salted skin had the best yield and also had relatively better rheological properties, more iron, and better coloration relative to gelatin obtained from frozen skins of Nile tilapia.

scholarly journals Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1466
Author(s):  
María Belén Linares ◽  
Almudena Cózar ◽  
María Dolores Garrido ◽  
Herminia Vergara
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Storage Time ◽  
Sensory Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

scholarly journals Fifteen-year time trends in energy and macronutrient intake in German children and adolescents: results of the DONALD study

2002 ◽  
Vol 87 (6) ◽  
pp. 595-604 ◽  
Author(s):  
Ute Alexy ◽  
Wolfgang Sichert-Hellert ◽  
Mathilde Kersting
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Children And Adolescents ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Monounsaturated Fatty Acids ◽  
Macronutrient Intake ◽  
Fat Intake ◽  
Added Sugars

The DONALD study (Dortmund Nutritional and Anthropometric Longitudinally Designed study) gives the opportunity to evaluate long-term food and nutrient intake data on the basis of 3 d weighed dietary records of infants, children and adolescents since 1985. In this paper, we examine changes in energy and macronutrient intakes (protein, fat, saturated, mono- and polyunsaturated fatty acids, carbohydrates and added sugars) of 795 2–18-year-old subjects between 1985 and 2000 (4483 records). No significant changes in intakes of energy and of protein, polyunsaturated fatty acids and added sugars (as % energy intake, E %) were found. Fat intake decreased significantly in all age groups (between -0·20 and -0·26 E %/year), as well as intake of saturated fatty acids (between -0·11 and -0·14 E %/year) and monounsaturated fatty acids (between -0·07 and -0·014 E %/year). This decline was compensated for by a significant increase in carbohydrate intake (between +0·18 and +0·27 E %/year). The changes in macronutrient intake were mainly due to a decreased consumption of fats–oils (between -0·29 and -1·26 g/year) and meat–fish–eggs (between -0·21 and -2·92 g/year), whereas consumption of bread–cereals (between +0·12 and +2·42 g/year) and potatoes–pasta–rice (between +0·15 and +2·26 g/year) increased slightly. However, since recommended fat intake and fatty acid composition was not reached at the end of the study period by far, further efforts will be necessary to improve macronutrient composition and to stabilize favourable dietary habits.

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

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1418 ◽  
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.

scholarly journals Effect of the diet on performance characteristics and quality of meat fat of lamb by principal component analysis

2021 ◽  
Vol 43 ◽  
pp. e53180
Author(s):  
Marcus Andrade Wanderley Junior ◽  
Cristiane Leal dos Santos ◽  
Leandro Pereira Lima ◽  
Thon Jovita Farias ◽  
Rodrigo Soares Junqueira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Experimental Period ◽  
Cholesterol Content ◽  
Performance Characteristics ◽  
Animal Performance ◽  
Fat Quality

The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.

scholarly journals The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN ◽  
Claudiu Dan S Ä‚LÄ‚GEAN
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Proteolytic Enzymes ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Gas Chromatographic Method ◽  
Hard Cheese

The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.

Sign in / Sign up

Export Citation Format

Share Document