scholarly journals Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

2021 ◽  
Vol 11 (3) ◽  
pp. 1320
Author(s):  
Małgorzata Karwowska ◽  
Anna D. Kononiuk ◽  
Paula Borrajo ◽  
José M. Lorenzo
Keyword(s):  
Fatty Acid ◽  
Volatile Compounds ◽  
Fatty Acid Profile ◽  
Water Activity ◽  
Fallow Deer ◽  
Thiobarbituric Acid Reactive Substance ◽  
Whey Powder ◽  
Fermented Sausages ◽  
Freeze Dried ◽  
Acid Whey

This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of the two product groups, made of beef and fallow deer meat, respectively, were prepared: control sample with sodium nitrite, sample without nitrite, and sample without nitrite and with the addition of freeze-dried acid whey powder (0.7%). After production, the sausages were subjected to analysis including proximate chemical composition, pH and water activity, Thiobarbituric Acid Reactive Substance (TBARS), fatty acid profile, and volatile compound determination. The fermented sausages were characterized by an average pH and water activity in the range of 5.23–5.79 and 0.910–0.918, respectively. Fallow deer sausages were characterized by a higher content of saturated and polyunsaturated fatty acids in comparison to beef sausages. The elimination of nitrite did not significantly affect the amount of volatile compounds in fermented sausages. However, the effect of the freeze-dried acid whey powder addition on the amount of some volatile compounds in uncured sausages was observed, in particular, that derived from bacterial metabolism.

scholarly journals Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2429 ◽  
Author(s):  
Anna D. Kononiuk ◽  
Małgorzata Karwowska
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Fallow Deer ◽  
Antioxidant Power ◽  
Fermented Sausages ◽  
Freeze Dried ◽  
Beef Products ◽  
Acid Whey

The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g−1 of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g−1 of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.

scholarly journals Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City

2021 ◽  
Vol 16 (1) ◽  
pp. 32-41
Author(s):  
Siti Resita Dijayanti ◽  
Djalal Rosyidi ◽  
Herly Evanuarini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Fatty Acid Profile ◽  
Water Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
National Standard ◽  
Chemical Characteristics

The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat content, fatty acid profile, moisture content, water activity and total calories. The quantitative descriptive analysis was used as research design. The data obtained were analyzed statistically by using the calculation formula according to the method used. The sliced dendeng and ground dendeng circulating in Malang city was used as sample. Beef dendeng circulating in Malang city had a fat content of 3.43-6.77%, moisture content of 19.56-27.50%, water activity of 0.69-0.84, and total calories of 93.38-136.77 kcal. The sliced beef dendeng with the best chemical characteristics (closed to national standard) was tested for fatty acid profile analysis. About 37 fatty acids were identified, consisting of 19 saturated fatty acids and 18 unsaturated fatty acids. It was concluded that both types of beef dendeng circulating in Malang city had different fat content, fatty acid profile, moisture content, water activity and total calories. These differences were influenced by raw materials, spices and processing used.

scholarly journals Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2148 ◽  
Author(s):  
Lucía Sánchez-Rodríguez ◽  
Marina Kranjac ◽  
Zvonimir Marijanović ◽  
Igor Jerković ◽  
Mireia Corell ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Fatty Acid Profile ◽  
Deficit Irrigation ◽  
Saturated Fatty Acids ◽  
Sensory Characteristics ◽  
Main Trend ◽  
Total Phenol Content ◽  
Phenol Content

The use of deficit irrigation techniques on olive orchards is the main trend aiming to optimize water savings while improving functional and sensory characteristics of oils from trees under deficit irrigation techniques. The brand hydroSOStainable has been defined for crops produced under water restriction conditions. HydroSOStainable olive oils obtained under two new regulated deficit irrigation and one sustained deficit irrigation treatments in “Arbequina” olive trees were evaluated by analyzing quality parameters, antioxidant activity, total phenol content, fatty acid profile, volatile compounds, and sensory descriptors. Results showed that some of these irrigation strategies improved the phenol content at “moderate” stress levels, slightly enriched the fatty acid profile (~3.5% increased oleic acid and simultaneously decreased saturated fatty acids), and increased some key volatile compounds and also several key sensory attributes. Therefore, hydroSOStainable olive oil may be more attractive to consumers as it is environmentally friendly, has a higher content of several bioactive compounds, and has improved sensory characteristics as compared to control (fully irrigated) oils.

Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

2018 ◽  
Vol 263 ◽  
pp. 81-88 ◽  
Author(s):  
Leandro P. Cappato ◽  
Marcus Vinicius S. Ferreira ◽  
Jeremias Moraes ◽  
Roberto P.S. Pires ◽  
Ramon S. Rocha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Thermal Behavior ◽  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Fatty Acid Profile ◽  
Bioactive Compounds ◽  
Ohmic Heating ◽  
Water Mobility
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