scholarly journals Fatty Acids Profile of Dried Block Tuna (Thunnus albacares) with Liquid Smoke Addition

2019 ◽  
Vol 22 (3) ◽  
pp. 520-525 ◽  
Author(s):  
Jusuf Leiwakabessy ◽  
Max Robinson Wenno
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Food Product ◽  
Monounsaturated Fatty Acids ◽  
Thunnus Albacares ◽  
Liquid Smoke ◽  
Fatty Acids Profile ◽  
Polyunsaturated Acids

Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquidsmoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,respectively.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Broiler Meat ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26-22.78% for proteins and 1.80-7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P<0.001). Meat fatty acid profile was affected (P<0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P<0.001). Keywords: broiler meat, fatty acids, lipids quality

scholarly journals Fatty acid composition in the wild boars muscles from different regions of Poland

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Renata Pietrzak-Fiecko ◽  
Monika Modzelewska-Kapitula
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Monounsaturated Fatty Acids ◽  
High Price ◽  
Food Groups ◽  
Wild Boars ◽  
Fatty Acids Profile ◽  
Fa Composition

AbstractMeat and meat products are one of the most relevant food groups in the human diet due to high content of protein. Meat from wild animals is considered a delicacy and commands a high price compared to other sorts of meat. Due to the characteristic sensory properties (taste), lower fat and cholesterol contents and higher share of polyunsaturated fatty acids (PUFA) a growing interest of this meat is noted(1,2).The aim of the study was to compare fatty acid profile in wild boars muscles depending on the feeding grounds.The research material consisted of 37 samples of wild boars (Sus scrofa) muscles from three different regions in Poland: Warmia and Mazury, Podlasie and Silesia. The fat was extracted from the muscle samples by the Folch method. The fatty acid (FA) composition was determined after the acids were trans-methylated according to the Peisker method. Chromatographic separation was performed using an Agilent Technologies 7890A gas chromatograph with a flame-ionization detector (FID).The average share of sum of saturated fatty acids (ΣSFA) in wild boars fat from Warmia and Mazury, Podlasie and Silesia regions were 41.5%, 39.6% and 38.8%, respectively. In wild boars fat from Silesia the highest share of sum of monounsaturated fatty acids (ΣMUFA) was found (46.9%), while in wild boars fat from Warmia and Mazury, Podlasie it accounted for: 44.4% and 39.9%, respectively. A similar share of ΣPUFA (approx. 14%) was determined in wild boars fat from Warmia and Mazury, and Silesia region, whereas in those from Podlasie region ΣPUFA accounted for approx. 12%.Meat fat from wild boars is a valuable source of fatty acids with a beneficial impact on human health. However, the fatty acids profile depends of the region, which indicated the predominant influence of the animal's feed on FA composition of meat fat.

scholarly journals Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1006
Author(s):  
María José Beriain ◽  
María Teresa Murillo-Arbizu ◽  
Kizkitza Insausti ◽  
María Victoria Sarriés ◽  
Inmaculada Gómez
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Meat Product ◽  
Quality Standards ◽  
Monounsaturated Fatty Acids ◽  
Texture Profile ◽  
Pork Fat

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*, a*, and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18–38%.

scholarly journals Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 854
Author(s):  
Ramesh Kumar Saini ◽  
Awraris Derbie Assefa ◽  
Young-Soo Keum
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Petroselinic Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Atherogenic Index ◽  
Bioactive Metabolites

Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n−6/n−3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.

scholarly journals Difference in fatty acid composition and related nutritional indices of meat between two lines of slow-growing chickens slaughtered at different ages

2016 ◽  
Vol 59 (3) ◽  
pp. 319-327 ◽  
Author(s):  
Teodora Popova ◽  
Maya Ignatova ◽  
Evgeni Petkov ◽  
Nikola Stanišić
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Desaturase Activity ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
The Individual ◽  
Slow Growing ◽  
Total Pufa

Abstract. The fatty acid profile and the related indices of the nutritional quality of breast and thigh muscles were studied in two lines of chickens – La Belle (LB) and White Plymouth Rock (WPR) – slaughtered at the age of 9 and 18 weeks. The fatty acid profile was more affected by the age than the line of the birds; however, the influence of both differed between the breast and thigh. The content of total saturated fatty acids (SFAs) increased in the thigh (P <  0.01), while that of the monounsaturated fatty acids (MUFAs) decreased with age in both muscles (P <  0.001). This corresponded to the significant decrease in C18:1 in the older chickens and the lower desaturase activity (P <  0.001). The contents of C20:4n-6, C22:5n-3 and C22:6n-3 and the total amount of polyunsaturated fatty acids (PUFAs) in breast were higher (P < 0.001) at the age of 18 weeks. A similar pattern in the individual and total PUFA was observed in the thighs. The effect of line was more visible in the breast, leading to a lower C14:0 content and C20:5n-3 and a higher C18:0 content in the WPR chickens (P <  0.001), corresponding to the higher elongase and thioesterase indices in these birds. Both atherogenic (AI) and thrombogenic (TI) indices were lowered, while the ratio of hypocholesterolemic ∕ hypercholesterolemic fatty acids (h ∕ H) and polyunsaturated ∕ saturated fatty acids (P ∕ S) increased in the breast of the birds at 18 weeks. In breast and thigh meat, the ratio of n-6 ∕ n-3 PUFA decreased in the older chickens (P <  0.001).

scholarly journals The effect of age on the fatty acids composition in wild boar (Sus scrofa) hunted in the southwest region of Slovakia

2018 ◽  
Vol 87 (1) ◽  
pp. 85-90 ◽  
Author(s):  
Branislav Gálik ◽  
Peter Šmehýl ◽  
Jozef Gašparík ◽  
Juraj Candrák ◽  
Andrej Jahnátek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Wild Boar ◽  
Fatty Acid Profile ◽  
Sus Scrofa ◽  
Slovak Republic ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Cis ◽  
Effect Of Age

The aim of the study was to analyse the fatty acid profile of wild boar (Sus scrofa) meat. The samples were obtained from the mountain Tríbeč (southwest part of the Slovak Republic). A total of 36 samples in 3 age categories of meat were analysed. The effect of age on the intramuscular (IMF) fat content was analysed. The highest (P < 0.05) IMF content was found in the samples from the youngest animals (18.07%), the lowest (P < 0.05) in the sub-adult animals. Significant (P < 0.05) differences were found in palmitic acid (C16:0). Significant decrease of heptadecanoic acid (C17:0) as an effect of age was analysed in the samples. Of the important fatty acids, the most abundant in all age categories of wild boar were oleic (C18:1 cis 9), palmitic (C16:0), and linolelaidic acid (C18:2 cis n6). Differences in the content of mentioned acids were significant (P < 0.05). In α-linolenic and γ-linoleic acids, non-significant (P > 0.05) differences were detected. Significant differences (P < 0.05) between age categories were found in cis-11-eicosenoic (C20:1 n9) and cis-11,14-eicosadienoic acids (C20:2 n6). Significant differences (P < 0.05) were found in PUFA (polyunsaturated fatty acids), MUFA (monounsaturated fatty acids), and SFA (saturated fatty acids) concentrations. The highest PUFA content was typical for the samples from the oldest animals, MUFA from the sub-adults, and SFA from the youngest wild boar. More significant results were observed in the normalized data with the factor component scores. The wild boar fatty acid profile is significantly affected by age.

scholarly journals Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health

2016 ◽  
Vol 29 (6) ◽  
pp. 859-866 ◽  
Author(s):  
Aline Medeiros ALVES ◽  
Daniela Canuto FERNANDES ◽  
Jullyana Freitas BORGES ◽  
Amanda Goulart de Oliveira SOUSA ◽  
Maria Margareth Veloso NAVES
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Esters ◽  
Brazil Nut ◽  
Cashew Nut ◽  
Edible Seeds

ABSTRACT Objective: To assess and compare the fatty acid composition of edible seeds and a nut native to the Cerrado (Brazilian savannah) to that of traditional oilseeds. Methods: Baru almonds, Cerrado cashew nuts, and pequi almonds were extracted from the fruits using appropriate equipment. All edible seeds and nuts were roasted, except for the Brazil nut. The sample lipids were extracted via cold pressing. The fatty acids were esterified, and the fatty acid esters were analyzed by gas chromatography. Results: The native and traditional edible seeds and nuts contain mostly monounsaturated fatty acids (42.72 g to 63.44 g/100 g), except for the Brazil nut, which showed predominance of polyunsaturated fatty acids (45.48 g/100 g). Pequi almond had the highest saturated fatty acid content (36.14 g/100 g). The fatty acids with the highest concentration were oleic and linoleic acids, and palmitic acid was also found in considerable concentration in the oilseeds studied. The Cerrado cashew nut and the traditional cashew nut have similar fatty acid profiles. As for the ratio of ω-6 to ω-3, the baru almond showed the highest ratio, 9:1, which was the closest to the recommended intake of these fatty acids. Conclusion: The fatty acid profile of the edible seeds and nuts native to the cerrado is similar to those of traditional oilseeds. We suggest the inclusion of native oilseeds in the diet aiming at reducing the risk of cardiovascular disease, especially the baru almond and the cerrado cashew nut, due to the fact they have high ratio of monounsaturated fatty acids to saturated fatty acids.

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