scholarly journals The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters

2020 ◽  
Vol 11 (1) ◽  
pp. 350
Author(s):  
Magdalena Wirkowska-Wojdyła ◽  
Marta Chmiel ◽  
Ewa Ostrowska-Ligęza ◽  
Agata Górska ◽  
Joanna Bryś ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Positional Distribution ◽  
Chicken Breast ◽  
Wide Range ◽  
Meat Batters ◽  
Meat Batter ◽  
Interesterified Fats

Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.

scholarly journals Fatty acid positional distribution (sn-2 fatty acids) and phospholipid composition in Chinese breast milk from colostrum to mature stage

2018 ◽  
Vol 121 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Ke Wu ◽  
Runying Gao ◽  
Fang Tian ◽  
Yingyi Mao ◽  
Bei Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Positional Distribution ◽  
Phospholipid Composition ◽  
Mature Stage ◽  
Feeding Time

AbstractThis study quantified the fatty acid profile with emphasis on the stereo-specifically numbered (sn) 2 positional distribution in TAG and the composition of main phospholipids at different lactation stages. Colostrum milk (n 70), transitional milk (n 96) and mature milk (n 82) were obtained longitudinally from healthy lactating women in Shanghai. During lactation, total fatty acid content increased, with SFA dominating in fatty acid profile. A high ratio of n-6:n-3 PUFA was observed as 11:1 over lactation due to the abundance of linoleic acid in Chinese human milk. As the main SFA, palmitic acid showed absolute sn-2 selectivity, while oleic acid, linoleic acid and α-linolenic acid, the main unsaturated fatty acids, were primarily esterified at the sn-1 and sn-3 positions. Nervonic acid and C22 PUFA including DHA were more enriched in colostrum with an sn-2 positional preference. A total of three dominant phospholipids (phosphatidylethanolamine (PE), phosphatidylcholine (PC) and sphingomyelin (SM)) were analysed in the collected samples, and each showed a decline in amount over lactation. PC was the dominant compound followed by SM and PE. With prolonged breast-feeding time, percentage of PE in total phospholipids remained constant, but PC decreased, and SM increased. Results from this study indicated a lipid profile different from Western reports and may aid the development of future infant formula more suitable for Chinese babies.

EFFECTS OF SATURATED FAT IN RATS FED RAPESEED OIL

1963 ◽  
Vol 41 (1) ◽  
pp. 605-612 ◽  
Author(s):  
Joyce L. Beare ◽  
J. A. Campbell ◽  
C. G. Youngs ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Erucic Acid ◽  
Palmitic Acid ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Corn Oil ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Weight Gains ◽  
Similar Content

The effects of increasing the saturated fatty acids in a dietary vegetable oil composed mostly of unsaturated fatty acids were studied in rats. A mixture of palm oil and Swedish rapeseed oil fed for 4 weeks as 20% of a purified diet promoted weight gains which exceeded those obtained with Polish rapeseed oil of a similar content of erucic acid, and altered the proportion of saturated fatty acids in the tissues to reflect that of the diet. When methyl esters of saturated fatty acids were added to Swedish rapeseed oil, similar effects on weight gain were not observed, but methyl esters of fatty acids from corn oil and rapeseed oil were shown to be of less nutritional value than the original glycerides. From fatty acids of olive oil, glycerides containing 3% palmitic acid were prepared, and produced weight gains which did not differ significantly from those of rats fed Polish rapeseed oil with a similar content of palmitic acid and 20% erucic acid. The characteristic effects of rapeseed oil are, therefore, attributed to its low content of saturated fatty acids as well as its high content of erucic acid.

scholarly journals Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

2018 ◽  
Vol 68 (4) ◽  
pp. 225 ◽  
Author(s):  
A. Rękas ◽  
M. Wroniak ◽  
A. Siger ◽  
I. Ścibisz
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
High Oleic ◽  
Resistance To Oxidation ◽  
Pre Treatment ◽  
Phytochemical Contents

The influence of a microwave (MV) pre-treatment (3, 6, 9 min, 800W) on the physicochemical properties of high-oleic rapeseed oil prepared from intact (HORO) and de-hulled seeds (DHORO) was investigated in this study. A control DHORO contained higher levels of total tocopherols and carotenoids, while higher concentrations of total phenolic compounds and chlorophylls were detected in the HORO. The MV pre-treatment caused a decrease in the unsaturated fatty acids content that was more evident for the DHOROs. The microwaving time significantly affected phytochemical contents and the color of both types of oils. A vast increase in canolol concentration was noticeable following 9 min of microwaving, which increased 506- and 155-fold in the HORO and DHORO, respectively. At the same time, the antioxidant capacity of oil produced from MV pre-treated seeds for 9 min was nearly 4 times higher than that of the control oil for both types of oils

scholarly journals HIGHLY CONCENTRATED ENERGY SOURCE FOR BROILERS

2019 ◽  
Vol 2019 (4) ◽  
pp. 36-47
Author(s):  
Anatoly Gaganov ◽  
Zinaida Zverkova ◽  
Bella Osipyan
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Broiler Chickens ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Live Weight ◽  
Control Group ◽  
Forage Production ◽  
Rapeseed Cultivar ◽  
Feed Costs

Studies were conducted on the use of oil obtained from rapeseed cultivar 'Podmoskovnyj' selection of Federal Williams Research Center of Forage Production and Agroecology in feeding broiler chickens. The experiments were carried out on chickens cross-country "ROSS-308". They were grown in a cell battery. For the experiment, 5 groups were formed. In the start and finish periods, the control group received 2.5 and 3.3% sunflower oil. In the experimental groups, sunflower oil was replaced with rapeseed in the following amounts: the first — 1.0 and 1.0%, the second — 1.5 and 1.7%, the third — 2.0 and 2.5% and the fourth — 2.5 and 3.3%. Feeding was carried out with dry loose feed from a day old. Studies have found that rapeseed oil had less saturated and polyunsaturated fatty acids, but more unsaturated fatty acids. The amount of erucic acid was 0.20%. The digestibility of nutrients was high and practically did not differ from the control variant, as was the use of nitrogen. The inclusion of rapeseed oil in the composition of feed for broilers did not have a significant impact on the increase in live weight and feed costs. The cost of feed with increasing rapeseed oil in their composition decreased, and the efficiency of converting feed into products increased slightly. Compound feeds with rapeseed oil were not inferior in terms of the efficiency of using compound feed containing sunflower oil.

Characterization of Whey Cheese Packaged under Vacuum

2000 ◽  
Vol 63 (2) ◽  
pp. 216-221 ◽  
Author(s):  
MANUELA E. PINTADO ◽  
F. XAVIER MALCATA
Keyword(s):  
Fatty Acids ◽  
Thermal Processing ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Vacuum Packaging ◽  
Concomitant Increase ◽  
Wide Range ◽  
Microbial Groups

Vacuum packaging was assayed at 4°C and was tested in comparison to unpackaged counterparts, in both microbiological and physicochemical terms, in studies pertaining to the preservation of Requeijão, a traditional Portuguese whey cheese. Bacteria were absent (i.e., <10 CFU/g) in whey cheeses on the day of manufacture as a result of thermal processing. After storage, both unpackaged and packaged cheeses exhibited high viable counts of Bacillus, Pseudomonas, Enterobacteriaceae, and lactic acid bacteria (especially lactococci). Yeasts, staphylococci, enterococci, and spore-forming clostridia were severely inhibited by the package vacuum combined with the increasing acidification developed therein. Whey cheeses packaged under vacuum underwent substantial acidification, slight depletion of lactose, and no significant variation in moisture content or texture; conversely, unpackaged whey cheeses exhibited substantial loss of water and a concomitant increase in rigidity. Vacuum packaging strongly inhibited lipolysis (even if viable counts of some microbial groups were high); saturated fatty acids (mainly C16:0 and C14:0) accounted for ca. 73% of the total free–fatty acid content, whereas the most concentrated unsaturated fatty acids were C18:1 and C18:2 (ca. 14% each). The conclusions generated in our study are, in general, useful for a wide range of whey cheeses worldwide: i.e., Requéson (Spain), Ricotta (Italy), Broccio (France), and Anthotyro (Greece). In addition, our conclusions are particularly helpful in terms of improving the safety of Requeijão, a widely acclaimed dairy specialty.

scholarly journals Influence of Non-Oxidised and Oxidised Rapeseed Oil Consumption on Liver Metabolism Pathways and Non-Alcoholic Steatohepatitis Development in Rabbits

2012 ◽  
Vol 56 (2) ◽  
pp. 255-259
Author(s):  
Jolanta Zalejska–Fiolka ◽  
Aleksandra Kasperczyk ◽  
Sławomir Kasperczyk ◽  
Barbara Stawiarska-Pięta ◽  
Rafał Fiolka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Metabolic Pathways ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Liver Steatosis ◽  
Acid Methyl Ester ◽  
Oil Consumption ◽  
Spectrophotometric Methods ◽  
Balanced Diet ◽  
Activity Of Enzymes

Abstract For 24 weeks, rabbits were fed feed containing non-oxidised or oxidised rapeseed oil. At the beginning of the experiment and every six weeks the rabbits were weighed and blood was taken. After the experiment was completed, their liver was dissected for biochemical and histological examinations. The activity of alanine aminotransferase, aspartate aminotrasferase, glutamate dehydrogenase, sorbitol dehydrogenase, and aldolase in blood plasma and liver were determined. Enzymes of the protein and liver metabolic pathways were determined using kinetic and spectrophotometric methods. The content of fatty acids was determined by means of fatty acid methyl ester concentration measurement using gas chromatography. It was found that the applied diet with oxidised rapeseed oil caused the development of slight liver steatosis and disturbances in the activity of enzymes involved in the liver pathways, despite the fact that it was a balanced diet, and differed only in the ratio of saturated to unsaturated fatty acids. The obtained results indicate that more profound oil oxidation and its increased supply in diet may result in the development of liver steatosis.

EFFECTS OF SATURATED FAT IN RATS FED RAPESEED OIL

1963 ◽  
Vol 41 (3) ◽  
pp. 605-612 ◽  
Author(s):  
Joyce L. Beare ◽  
J. A. Campbell ◽  
C. G. Youngs ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Erucic Acid ◽  
Palmitic Acid ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Corn Oil ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Weight Gains ◽  
Similar Content

The effects of increasing the saturated fatty acids in a dietary vegetable oil composed mostly of unsaturated fatty acids were studied in rats. A mixture of palm oil and Swedish rapeseed oil fed for 4 weeks as 20% of a purified diet promoted weight gains which exceeded those obtained with Polish rapeseed oil of a similar content of erucic acid, and altered the proportion of saturated fatty acids in the tissues to reflect that of the diet. When methyl esters of saturated fatty acids were added to Swedish rapeseed oil, similar effects on weight gain were not observed, but methyl esters of fatty acids from corn oil and rapeseed oil were shown to be of less nutritional value than the original glycerides. From fatty acids of olive oil, glycerides containing 3% palmitic acid were prepared, and produced weight gains which did not differ significantly from those of rats fed Polish rapeseed oil with a similar content of palmitic acid and 20% erucic acid. The characteristic effects of rapeseed oil are, therefore, attributed to its low content of saturated fatty acids as well as its high content of erucic acid.

Sign in / Sign up

Export Citation Format

Share Document