scholarly journals Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

2018 ◽  
Vol 10 (11) ◽  
pp. 3885
Author(s):  
Michał Halagarda ◽  
Władysław Kędzior ◽  
Ewa Pyrzyńska ◽  
Wanda Kudełka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Products ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Traditional Foods ◽  
High Quality ◽  
Research Material ◽  
The World ◽  
Fatty Acid Compositions

Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio.

scholarly journals Protein, amino acid and fatty acid profiles of two edible crabs of Lagos coast,Nigeria

2019 ◽  
Vol 17 (3) ◽  
pp. 396-401
Author(s):  
Rasheed Olatunji Moruf ◽  
Aderonke Omolara Lawal-Are
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Crude Protein ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fatty Acid Profiles ◽  
Protein Amino Acid ◽  
Fatty Acid Compositions

Edible crabs constitute one of the major sources of nutritious food for human nutrition. The study was aimed to examine the protein, amino acid and fatty acid compositions of two edible crabs (Callinectes amnicola and Portunus validus) of Lagos coast, Nigeria. Samples were obtained from the water body, transported in crushed iced insulated containers and analyzed in the laboratory using standard methods. Crude protein varied from 55 - 68.92% (C. amnicola) and 51.9 - 67.51% (P. validus) on dry matter basis. Leucine (8.63 - 9.73g/100 g crude protein) and glutamic acid (12.71 - 16.19g/100 g crude protein) were the highest concentrated essential and non-essential amino acids, respectively. The coefficient of variation of the amino acid values indicated that C. amnicola has more variations, relative to its mean. The most concentrated saturated fatty acid was palmitic acid in the samples with significantly different (P <0.05) values of 14.32±1.05% (C. amnicola) and 24.52±0.00% (P. validus). With the exception of lauric, arachidic and lignoceric, all saturated fatty acids were more concentrated in P. validus than in C. amnicola. Oleic acid among the monounsaturated fatty acids occupied the highest position in C. amnicola (17.6233±0.04%) and in P. validus (12.4682±0.25%); whereas timnodenic acid was the most concentrated among the polyunsaturated fatty acids, with values of 23.9744±0.48 % (C. amnicola) and 15.7234±0.25 % (P. validus). Both species have reasonable levels of dietary protein and lipid quality. J Bangladesh Agril Univ 17(3): 396–401, 2019

scholarly journals Fatty Acid Compositions of Mixed Microalgae from Tilapia Fish Ponds

2019 ◽  
pp. 1-7
Author(s):  
Norhafizah Osman ◽  
Hishamuddin Omar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Monounsaturated Fatty Acids ◽  
Major Constituent ◽  
Fish Ponds ◽  
Fatty Acid Profiles ◽  
Fatty Acid Compositions

Microalgae has been getting broad attention of researchers and investors lately, especially when discussing on healthy food and energy sources for the future. In this study, twelve samples of mixed microalgae from outdoor ponds were analyzed for their fatty acid compositions. The potential of microalgae to solve variety of world’s problems was not realized because of bottleneck in microalgal supplies at reasonable cost. Therefore, the objective of this study is to determine fatty acid profiles of mixed microalgae from tilapia fish ponds. The study was conducted in Tapak Ternakan Ikan, Taman Pertanian Universiti and Department of Biology, Faculty of Science, Universiti Putra Malaysia. Mixed microalgae were extracted for their lipids with methanol: chloroform mixture and after transesterification, the fatty acid methyl ester were analyzed using gas chromatography equipped with flame ionization detector. Results showed that saturated was the major constituent fatty acids. The average percentages of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids obtained were 45.62 ± 1.37%, 20.05 ± 1.14%, and 34.33 ± 3.17% respectively. The most dominant fatty acid profiles were C18:3n3 (α-linolenic acid) and C16:0 (palmitic acid), with the overall percentages of 19.97% and 19.40% respectively. The fatty acid profiles of mixed microalgae was good with a decent balance of saturated, monounsaturated and polyunsaturated fatty acids.

scholarly journals Evaluation of Chemical Variability of Cured Vanilla Beans (Vanilla tahitensis and Vanilla planifolia)

2009 ◽  
Vol 4 (10) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Christel Brunschwig ◽  
François Xavier Collard ◽  
Jean-Pierre Bianchini ◽  
Phila Raharivelomanana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dry Matter ◽  
Monounsaturated Fatty Acids ◽  
Vanilla Planifolia ◽  
Chemical Variability ◽  
Total Fatty Acids ◽  
Curing Method ◽  
Fatty Acid Compositions

In order to establish a chemical fingerprint of vanilla diversity, thirty samples of V. planifolia J. W. Moore and V. tahitensis G. Jackson cured beans from seven producing countries were examined for their aroma and fatty acid contents. Both fatty acid and aroma compositions were found to vary between vanilla species and origins. Vanillin was found in higher amounts in V. planifolia (1.7-3.6% of dry matter) than in V. tahitensis (1.0-2.0%), and anisyl compounds were found in lower amounts in V. planifolia (0.05%) than in V. tahitensis (1.4%-2.1%). Ten common and long chain monounsaturated fatty acids (LCFA) were identified and were found to be characteristic of the vanilla origin. LCFA derived from secondary metabolites have discriminating compositions as they reach 5.9% and 15.8% of total fatty acids, respectively in V. tahitensis and V. planifolia. This study highlights the role of the curing method as vanilla cured beans of two different species cultivated in the same country were found to have quite similar fatty acid compositions.

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 Effect of pig genotypes from Slovak and Polish breeds on meat quality

2018 ◽  
Vol 61 (1) ◽  
pp. 99-107 ◽  
Author(s):  
Ondrej Debrecéni ◽  
Petra Lípová ◽  
Ondřej Bučko ◽  
Aleksandra Cebulska ◽  
Wojciech Kapelánski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Products ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Post Mortem ◽  
Fatty Acid Profiles ◽  
Large White ◽  
Pig Breeds

Abstract. Nowadays, meat and meat products from indigenous pig breeds are desired by consumers for their high sensory quality. For that reason, the trend to use indigenous pig breeds for production of these products has widened. The aim of this study was to compare physical and chemical parameters of Musculus longissimus dorsi (MLD) as well as content of cholesterol and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa × Duroc, and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided into 5 groups of different genotypes: Mangalitsa breed (n = 9), the crossbreed Mangalitsa × Duroc (n = 9), Slovak Large White – SLW (n = 10), Zlotnicka spotted (n = 10) and Pulawska (n = 10). The pigs were reared under intensive conditions, and they were fed by an ad libitum system with complete feed mixtures. The fattening period lasted from 30 to 100 kg of live weight. The SLW had the highest average daily gain with the lowest feed intake compared to Mangalitsa, the crossbreed Ma × Du and Polish indigenous breeds (P < 0.001). SLW had the highest meat content in the carcass while Mangalitsa had the lowest (P < 0.001). Mangalitsa and their crossbreed Ma × Du had the highest fat content in the carcass, but the SLW and Polish indigenous pig breeds had the lowest fat content in the carcass (P < 0.001). As regards the physical properties of MLD, the Polish indigenous pig breeds achieved the highest values of pH45 min post mortem, the lowest drip loss values, the lowest colour values of CIE L* and the highest values of CIE b* compared to other genotypes in the experiment (P < 0.001). However the meat of crossbreed Ma × Du had pale, soft and exudative (PSE)-like conditions due to the low pH45 min post mortem, the high values of drip loss and CIE L*. The crossbreed Ma × Du and Polish indigenous pig breeds had the highest content of intramuscular fat in MLD compared to Mangalitsa and SLW (P < 0.001). The cholesterol content in MLD was the highest in Polish pig breeds and the lowest in SLW (P < 0.001). Regarding the fatty acid content in the meat, intramuscular fat (IMF) from Zlotnicka spotted was significantly the most polyunsaturated with the highest percentages of C18:2n-6, C20:5n-3 and C22:6n-3, and it had the lowest percentages of monounsaturated fatty acids (MUFAs) as well as contents of C18:1cis-9 and C18:1trans-11 compared to other genotypes (P < 0.001). IMF from Slovak Large White was the most saturated and monounsaturated with the highest content of C18:1cis-9, and it has the lowest percentages of polyunsaturated fatty acids (PUFAs) in IMF compared to genotypes in the study (P < 0.001). From the results, it follows that the Polish indigenous pig breeds are more suitable for the breeding and production of special meat products due to acceptable fattening and carcass parameters as well as the meat quality. As regards fatty acid composition of meat, the direct influence between fatty acid composition in diet and in Musculus longissimus dorsi was not determined. However, the genotypes have a significant impact on fatty acid profiles in MLD.

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 Slaughter yield and dietary value of wild and cultured vendace (Coregonus albula)

2020 ◽  
Vol 28 (2) ◽  
pp. 91-98
Author(s):  
Zdzisław Zakęś ◽  
Renata Pietrzak-Fiećko ◽  
Mirosław Szczepkowski ◽  
Monika Modzelewska-Kapituła
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Natural Conditions ◽  
Coregonus Albula ◽  
Cultured Fish ◽  
Total Fatty Acids ◽  
Dietary Value ◽  
Formulated Feed

AbstractThis study focused on comparing slaughter yield, proximate composition, and fatty acid profiles of meat from wild vendace, Coregonus albula L. caught in natural conditions (lakes; group W) and from cultured vendace reared on formulated feed in recirculating systems (group C). The slaughter yield of gutted vendace (group C) was approximately 2% higher that the value determined in group W (P ≤ 0.05). Carcasses of cultured fish contained 2.5 times more fat in comparison to fish from group W (11.12 vs 4.86%), which was compensated for by water content. No differences in protein content were noted among groups (P > 0.05). The relative combined share of monounsaturated fatty acids (MUFA) in carcasses of fish from group C were significantly higher (49.98 vs 31.53% of total fatty acids (tFA)); however, the share of polyunsaturated fatty acids (PUFA), including n-3 PUFA, was lower at 18.55 vs 24.71% tFA and 8.36 vs 14.89% tFA (P ≤ 0.05), respectively. As a result of these lipid content values, the levels of the eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) acids and n-3 PUFA and PUFA, expressed in mg 100 g−1 carcass, in cultured vendace carcasses were significantly higher than those in the meat of wild vendace.

scholarly journals Comparison of lipid classes and fatty acid compositions of farmed and wild pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam

2020 ◽  
Vol 20 (4) ◽  
pp. 463-467
Author(s):  
Trinh Thi Thu Huong
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Crassostrea Gigas ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Pacific Oysters ◽  
Total Fatty Acids ◽  
First Time ◽  
Fatty Acid Compositions

Lipid classes and fatty acid compositions of the farmed (F-C. gigas) and wild (W-C. gigas) pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam were investigated for the first time. The results indicated that the lipid classes and fatty acid components of these oysters were insignificantly different. The total lipid of both studied oysters included six lipid classes, namely phospholipid (PL), sterol (ST), free fatty acid (FFA), triacylglycerol (TG), monoalkyldiacylglycerol (MADG), and hydrocarbon-wax (HW) in which TG and PL were dominated with the values of 48.4%, 41.8% for TG and 19.0%, 20.3% for PL in F-C. gigas and W-C. gigas, respectively. The fatty acids (FAs) content of F-C. gigas and W-C. gigas was similar. The saturated fatty acids (SFAs) content was 48.2% in total fatty acids (TFAs) of the F-C. gigas and 44.7% in TFAs of W-C. gigas, in which 16:0 was dominated in SFAs of both oysters with the value of 24.2% in F-C. gigas and 22.0% in W-C. gigas. The contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were 18.3%, 20.5% for MUFAs and 31.7%, 34.7% for PUFAs respectively in F-C. gigas and W-C. gigas. These MUFAs compositions contained 16:1n-7, 16:1n-5, 18:1n-9, 18:1n-7, 20:1n-11, 20:1n-9 and 20:1n-7, among them fatty acids 16:1n-7 (7.2% in F-C. gigas, 6.3% in W-C. gigas) and 18:1n-7 (6.6% in F-C. gigas, 7.4% in W-C. gigas) were the main MUFAs. PUFAs in these two oysters consisted of long-chain n-3 and n-6 fatty acids, in which 20:5n-3 (EPA) and 22:6n-3 (DHA) were dominated with the values of 12.7%, 13.9% for EPA in F-C. gigas and 6.5%, 6.0% for DHA in W-C. gigas.

scholarly journals Fatty acid profile of pork from a local and a commercial breed

2015 ◽  
Vol 58 (2) ◽  
pp. 379-385 ◽  
Author(s):  
A. Kasprzyk ◽  
M. Tyra ◽  
M. Babicz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acid ◽  
Acid Composition ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Drip Loss ◽  
Fatty Acid Compositions

Abstract. This study investigated the effects of breed on the fatty acid compositions of the Longissimus thoracis et lumborum (LTL) of gilts and barrows. Although only one muscle was analyzed, the results gave a good indication of the effect that breed and sex may have on the fatty acid compositions of the meat. Breed exhibited a significant effect on the fatty acid composition of pigs, whereas the effects of sex were found to be minor. Higher contents of intramuscular fat (IMF), C16 : 1, C18 : 1 and monounsaturated fatty acids (MUFAs); darker color of meat; and lower cholesterol content, drip loss, C18 : 0, C18 : 2, polyunsaturated fatty acids (PUFAs), n-6 and n-6 : n-3 ratios were found in the LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of Pulawska pigs is especially suitable for the production of good-quality, cured and smoked loin for longer storage. Fat content was higher in barrows than in gilts, and as a consequence the IMF from barrows had higher saturated fatty acid proportions and hypercholesterolemic acids (OFAs) as well as lower C18 : 1 than that from gilts.

scholarly journals Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability

2016 ◽  
Vol 66 (3) ◽  
pp. 359-372 ◽  
Author(s):  
Vesna Đorđević ◽  
Jasna Đorđević ◽  
Milan Baltić Ž. ◽  
Milica Laudanović ◽  
Vlado Teodorović ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Soybean Meal ◽  
Monounsaturated Fatty Acids ◽  
The Other ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Feeding Study

AbstractThe aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P<0.01), while content of polyunsaturated fatty acids (PUFA) was significantly higher (P<0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was significantly higher, while the average PUFA content was significantly lower (P<0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was significantly lower and n-3 fatty acids significantly higher, with more desirable n-6/n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was significantly lower than that in the other two diet groups after the tissue was stored frozen at −20°C for 3, 6, 9 and 12 months.

Sign in / Sign up

Export Citation Format

Share Document