scholarly journals Fatty acid composition of meat of slaughtered animals in case of treatment with washing and disinfectants

2020 ◽  
pp. 5-17
Author(s):  
N. M. Bogatko ◽  
Keyword(s):  
Hydrogen Peroxide ◽  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Solution ◽  
Potassium Permanganate ◽  
Acetic Acid Solution ◽  
Fresh Meat ◽  
Goat Meat

During the production and circulation of safe and high-quality meat of slaughtered animals, state veterinary inspectors must carry out risk-oriented control over the detection of detergents and disinfectants due to violation of terms and conditions using patented express methods with a reliability of up to 99.9 %. Studies have shown the fatty acid composition of the meat of slaughtered animals of various qualities, including treatment with detergents and disinfectants. It was found that the content of saturated fatty acids in beef of dubious freshness increased by 2.12 %, and during the treatment of beef with solutions of formaldehyde (10 %) and chlorine decreased by 6.76 % and 4.63 %, respectively; in pork of dubious freshness, and treated with a solution of hydrogen peroxide (5 %) and detergents and disinfectants probably increased (p≤0,001) by 5.82 %, 9.11 % and 10.53 %; in mutton of dubious freshness and treated with a solution of potassium permanganate (5 %) was probably (p≤0,001) reduced by 9.76 % and 2.11 %; in goat meat of questionable freshness and treated with acetic acid solution (10 %) was probably (p≤0.001) increased by 3.10 % and 6.44 % compared to the control (fresh meat). The content of unsaturated fatty acids in beef of dubious freshness was slightly reduced by 2.30 % (p≤0.001), and in beef treated with formaldehyde and chlorine solutions slightly increased by 7.32 % (p≤0.001) and 5.01 % (p≤0.001), respectively; in pork of questionable freshness and questionable freshness treated with a solution of hydrogen peroxide (5 %) and detergents and disinfectants, it probably decreased (p≤0.001) by 4.42 %, 6.92 % and 8.00 %, respectively; in mutton of dubious freshness and treated with a solution of potassium permanganate (5 %) was probably (p≤0,001) increased by 11.82 % and 2.56 %, respectively; in goat meat of questionable freshness and treated with acetic acid solution (10 %) was probably (p≤0.001) reduced by 3.27 % and 6.81 % compared to the control (fresh meat). The ratio of UFA/SFA in beef of questionable freshness was lower by 4.33 %, in beef treated with solutions of formaldehyde (10 %) and chlorine was higher by 15.05 and 10.08 %, and the ratio Σ ω-6/Σ ω-3 decreased in beef of dubious freshness by 31.45 % (p≤0.001), in beef treated with chlorine solution by 19.65 % (p≤0.001), and in beef treated with formaldehyde solution (10 %) increased by 31.91% (p≤0.001); UFA/SFA in pork of doubtful freshness, doubtful freshness treated with hydrogen peroxide solution (5 %) and detergents and disinfectants significantly decreased (p≤0.001) by 9.65 %, 14.67 % and 16.79 %, and the ratio Σω-6/Σω-3 decreased (p≤0,001) in the studied samples of pork of different quality by 72.45 %, 26.93 % and 39.49 %; UFA/SFA in mutton of questionable freshness and treated with potassium permanganate solution (5 %) increased by 23.80 % (p≤0.001) and 4.72 %, (p≤0.001), and the ratio Σ ω-6/Σ ω-3 decreased by 0.07 % and 13.52 % (p≤0.001); UFA/SFA in goat meat of doubtful freshness and treated with acetic acid solution (10 %) was reduced (p≤0.001) by 6.32 % and 12.63 %, and the ratio of Σω-6/Σω-3 in goat meat of doubtful freshness increased by 50.33 % (p≤0.001), and in goat meat treated with acetic acid solution (10 %) ‒ decreased by 26.42 % (p≤0.001) in the studied samples, and compared to the control. The softness index in beef of dubious freshness was slightly increased ‒ 0.681±0.015, but with a softened effect on the meat of chemical reagents solutions of formaldehyde (10 %) and chlorine, this figure increased by 1.08 times (0.731±0.017) and 1.05 times (0.715±0.016); in pork of dubious freshness decreased slightly ‒ 0.864±0.007, and in pork treated with a solution of hydrogen peroxide (5 %) and detergents and disinfectants was probably reduced (p≤0.001) 1.05 times (0.831±0.006) and 1.16 times (0.752±0.005); in mutton of dubious freshness slightly increased by 1.10 times (0.803±0.005) (p≤0.001), and in mutton treated with a solution of potassium permanganate (5 %) decreased by 1.03 times (0.710±0.005) (p≤0.001) due to the tanning and drying action of potassium permanganate; in goat meat of dubious freshness and treated with a solution of acetic acid (10 %) decreased 1.09 times (0.792±0.003) and 1.07 times (0.811±0.006) due to the oxidizing effect of acetic acid on muscle tissue.

scholarly journals Fatty Acids Taste Intensity Ratings Before and After Sour Taste Adaptation

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 742-742
Author(s):  
Eunjin Cheon ◽  
Richard Mattes
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid ◽  
Acid Solution ◽  
Octanoic Acid ◽  
Decanoic Acid ◽  
Acid Solutions ◽  
Significant Difference ◽  
Before And After

Abstract Objectives Recent research indicates that the taste quality of fatty acids, called ‘Oleogustus’, differs from the traditionally accepted five basic tastes. However, the actual quality of the sensation has not been characterized. One question is whether there is a sour component because very short-chain fatty acids, like acetic acid, the sour tastant in vinegar, is structurally a fatty acid. The present study investigated the quality sensation of fatty acids of graded chain length. Methods Sensory stimuli were acetic acid, butyric acid, hexanoic acid, octanoic acid, decanoic acid, lauric acid, oleic acid, and linoleic acid emulsions and palmitic acid, stearic acid powder. The intensity of the samples before and after expectorating was measured. Next, participants repeatedly sipped, held for 5 seconds, and expectorated a sour solution (0.09% w/w) and rated the intensity on a gLMS until the intensity was lower than “weak”. After adaption to the sour solution, the intensity of the sample was measured before and after expectorating. Participants recorded the quality of each sample. Results The intensity of acetic acid was significantly lower after adaptation (P < 0.04) that before adaptation and a similar trend was noted for butyric acid. The other fatty acids were not affected by adaptation. The intensities of all liquid samples except the octanoic acid solution showed a significant difference between before and after expectorating the samples. The intensities of acetic, butyric and hexanoic acids were lower after expectorating the samples than the intensities before expectorating the samples (P < 0.05) while the intensities of decanoic acid, lauric acid, oleic acid, and linoleic acid (P < 0.05) were lower after expectorating. There was no significant difference in intensity of the palmitic acid solution and the intensity of the stearic acid solution between before and after expectorating. Conclusions The results showed that fatty acids with chain lengths great than 4 have a unique taste other than the sourness. In addition, short-chain fatty acid solutions had higher intensity before expectorating the solutions while the medium- and long-chain fatty acid solutions had higher intensity after expectorating solutions, indicating that there is a different persistence time for fatty acid directly related to chain-length. Funding Sources This study has no sponsors.

Investigation of membrane processes for the removal of volatile fatty acids

2003 ◽  
Vol 47 (12) ◽  
pp. 191-198 ◽  
Author(s):  
S. Barnes ◽  
R. Dalhoff ◽  
J. Keller ◽  
P. Wilderer ◽  
L. Kendall
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Anaerobic Digestion ◽  
Acid Solution ◽  
Volatile Fatty Acids ◽  
Free Acid ◽  
Rumen Fluid ◽  
Acetic Acid Solution ◽  
Cross Flow ◽  
Strong Base

The accumulation of volatile fatty acids such as acetic acid can cause reactor pH problems and the inhibition of microorganisms utilised in anaerobic digestion processes. A cross-flow membrane process using Teflon and ion-exchange membranes was investigated as a means of separating acetic acid from pure acetic acid solution and rumen fluid. Acetic acid transfer across the Teflon membrane was dependent on the free acid concentration (CH3COOH) in the acid solution. Concurrent transfer of water was minimal due to the hydrophobic nature of the membrane. The strong base anionic exchange membrane facilitated the separation of acetic acid from both pure solutions and rumen fluid with flux again being dependent on the free acid gradient across the membrane. Flux rates were lower than other studies of diffusion dialysis, however, this may be partly attributed to improper preparation of the membrane. The currently achieved rates of transfer using these membranes are very low and are therefore not yet suitable for full-scale use in anaerobic digestion. Additional research is needed to achieve higher trans-membrane transport rates at reasonable costs.

scholarly journals 114 Effect of altering fatty acid profile on fresh meat palatability

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 108-109
Author(s):  
Jerrad F Legako
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Oxidation ◽  
Fresh Meat ◽  
Off Flavors ◽  
Fatty Acid Saturation

Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consumption. In addition to content, fatty acid composition may also be altered. Factors, such as, species, muscle, and diet dictate fatty acid composition. In general, these factors mediate proportions of major fatty acids and thus alter levels of fatty acid saturation. As fatty acid saturation is decreased, there is greater propensity towards oxidation. Greater fatty acid oxidation generally leads to negative off-flavors. During storage and handling there is opportunity for less saturated fresh meats to undergo oxidation, ultimately impacting flavor. To summarize, both fatty acid content and composition play roles in fresh meat palatability. Understanding the role of fatty acids in palatability helps equip processors and meat scientist to maintain or improve meat palatability.

Heat Resistance and Fatty Acid Composition of Listeria monocytogenes: Effect of pH, Acidulant, and Growth Temperature†

1998 ◽  
Vol 61 (6) ◽  
pp. 683-687 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
THOMAS A. FOGLIA ◽  
BENNE S. MARMER
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Acid Composition ◽  
Growth Temperature ◽  
D Values

The objective of this study was to determine the influence of pH, acidulant, and growth temperature history on the heat resistance and fatty acid composition of Listeria monocytogenes Scott A. Cells were grown to late exponential phase (OD600 = 0.6) at 10, 19, or 37°C in brain heart infusion broth acidified to pH 5.4 or 7 with either acetic or lactic acid. Thermal death times at 60°C subsequently were determined by using a submerged-coil heating apparatus. The surviving cell population was enumerated by spiral-plating heated samples onto tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. The thermal resistance of cells cultured at a particular temperature was significantly lower (P < 0.05) when lactic acid was used to acidify the medium to pH 5.4. Regardless of acid identity, D values significantly decreased (P < 0.05) with increased growth temperature when the pH of the growth medium was 5.4, whereas D values significantly increased (P < 0.05) with increased temperature at pH 7. At pH 5.4 adjusted with lactic acid, D values were 1.30, 1.22, and 1.14 min for cells grown at 10, 19, and 37°C, respectively. At pH 5.4 adjusted with acetic acid, L. monocytogenes failed to grow at 10°C; the D values were 1.32 and 1.22 min when the cells were grown at 19 and 37°C, respectively. At pH 7, the D values were 0.95, 1.12, and 1.28 min with lactic acid and 0.83, 0.93, and 1.11 min with acetic acid at 10, 19, and 37°C, respectively. The most abundant fatty acids (44 to 82%) were branched-chain saturated fatty acids (anteiso- and iso-C15:0 and iso-C17:0) regardless of pH, acidulant, or growth temperature. However, there was an increase in C15:0 isomers at the expense of iso-C17:0 when the growth temperature was lowered from 37 to 10°C. While variable changes in longer-chain fatty acids were found, the percentage of longer-chain (C16 and C18) fatty acids was greatest when L. monocytogenes was grown at 37°C regardless of pH or acidulant. This study demonstrates that the heat resistance of L. monocytogenes depends upon its growth conditions.

The oxidation of progesterone under GoAggIII conditions

1991 ◽  
Vol 56 (5) ◽  
pp. 984-990 ◽  
Author(s):  
Derek H. R. Barton ◽  
Dario Doller
Keyword(s):  
Hydrogen Peroxide ◽  
Acetic Acid ◽  
Acid Solution ◽  
Ferric Chloride ◽  
Picolinic Acid ◽  
Acetic Acid Solution ◽  
Major Product ◽  
Aqueous Hydrogen Peroxide ◽  
Ring Contraction ◽  
The Third

The oxidation of pregn-4-ene-3,20-dione (progesterone) by the GoAggIII system (aqueous hydrogen peroxide, ferric chloride, picolinic acid in pyridine-acetic acid solution) has been investigated. Two tri-keto derivatives were isolated and identified as pregn-4-ene-3,6,20-trione and pregn-4-ene-3,12,20-trione. The third major product isolated was identified as the unstable 5α-formyl-A-nor-pregnane-3,20-dione, which deformylated spontaneously to A-nor-5β-pregnane-3,20-dione. A mechanism for the A-ring contraction is proposed, based upon the participation of a carbon-Fe(V) intermediate.

scholarly journals Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk

2018 ◽  
Vol 6 (2) ◽  
pp. 491-499 ◽  
Author(s):  
Elmira Tasturganova ◽  
Fatima Dikhanbaeva ◽  
Alexandr Prosekov ◽  
Gulzat Zhunusova ◽  
Bagila Dzhetpisbaeva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Propionic Acid ◽  
Acid Composition ◽  
Dairy Products ◽  
Acetic Acid Bacteria ◽  
Camel Milk

Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

Some Approaches to Viscometric Study of Chitosan in Acetic Acid Solution

2016 ◽  
Vol 10 (2) ◽  
pp. 135-139 ◽  
Author(s):  
Valentina Chernova ◽  
◽  
Angela Shurshina ◽  
Elena Kulish ◽  
Gennady Zaikov ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Intrinsic Viscosity ◽  
Acetic Acid Solution ◽  
Conformational State ◽  
Macromolecular Coil ◽  
Degree Of Swelling ◽  
Current Value ◽  
Viscometric Study

Some ways of estimating the values of the intrinsic viscosity of chitosan were analyzed. It was shown that the method of Irzhak and Baranov for estimating the current value of the intrinsic viscosity allows to adequately estimates the conformational state of the macromolecular coil and its degree of swelling.

scholarly journals A conjunction of sn-2 fatty acids and overall fatty acid composition combined with chemometric techniques increase the effectiveness of lard detection in fish feed

2021 ◽  
pp. 104308
Author(s):  
Mohamed Haniff Hanafy Idris ◽  
Yanty Noorzianna Manaf ◽  
Mohd Nasir Mohd Desa ◽  
Amalia Mohd Hashim ◽  
Muhamad Shirwan Abdullah Sani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Feed ◽  
Chemometric Techniques
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