scholarly journals Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Monica Panozzo ◽  
Luciano Magro ◽  
Ilario Erle ◽  
Stefano Ferrarini ◽  
Riccardo Murari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Analytical Determination ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Significant Difference ◽  
Serving Sizes

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

Comparative Study of the Flesh Quality of Clarias gariepinus in Farm-raised and Wild Populations

2019 ◽  
pp. 1-9
Author(s):  
Popoola Omoniyi Michael ◽  
Fasakin Emmanuel Adedayo
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Clarias Gariepinus ◽  
African Catfish ◽  
Mean Values ◽  
Significant Difference ◽  
Amino Acids Profile

Aim. Nutrients analysis of wild and farmed raised African catfish (Clarias gariepinus, Burchell, 1822) were studied. The comparative work was carried out to find out if habitat could affect the nutrient composition of the fish. Study design: Five live C. gariepinus were obtained for three wild location and three fish farm each (n=30). One-way analysis of variance was use to examine the nutrients composition across the study locations. Methodology: Five individual fishes were randomly selected from the forty individuals in a population obtained from six locations. They were sacrificed and cut into three (tail, middle and trunk) chunks. These were oven dried at a constant temperature of 105ºC using oven model LCON53CF. The samples were later blend using electric blender and kept in airtight nylon for further analysis. Standard methods were employed in the analysis of body nutrients. Results: A significant difference was observed in proximate composition of C. gariepinus on dry matter bases. The moisture and lipids content were lower in wild C. gariepinus (5.16±0.07;15.27+0.08%) than farm raised (5.25±0.10%;18.54+0.08%). The average protein and ash contents in farm-raised C. gariepinus were significantly (p<0.05) lower (66.23+0.08%; 5.00+0.07%) than wild C. gariepinus (67.24+0.09%;9.06+0.07%). Organoleptic study revealed differences in taste between wild and farm raised C. gariepinus (p<0.05). The amino acids profile showed little disparity in quantity in wild and farm raised C. gariepinus. No significant difference (p>0.05) was noticed in the mean values of amino acids in wild (4.21) and farmed raised (4.16) C. gariepinus. The percentage of saturated fatty acids was higher (56.24%) in farmed raised C. gariepinus than the wild stocks (44.53%) unlike the unsaturated fatty acids that was higher in wild (79.46%) than the farmed raised (54.03%). Conclusion: The study revealed that wild fish possess some nutritional advantages over the culture C. gariepinus.

scholarly journals Average saturated fatty acids daily intake in Sarajevo University students

2014 ◽  
Vol 4 (3) ◽  
pp. 149-155
Author(s):  
Amra Catovic ◽  
Amela Dervišević ◽  
Orhan Lepara ◽  
Semir Gorčević ◽  
Jasna Gorčević
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Assessment ◽  
Daily Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Men And Women ◽  
Average Intake ◽  
Significant Difference ◽  
Total Fat

Introduction: There are wide variations in diet patterns among population subgroups. Macronutrients content analyses have become necessary in dietary assessment. The purpose of this study is to analyze dietary saturated fatty acids intake in students, detect differences between men and women, and compare with nourish status and nutrition recommendations.Methods: A cross-sectional survey of 60 graduate students was performed during the spring 2013, at the Sarajevo University. Food-frequency questionnaire was conducted during seven days. Body mass index was used to assess students' nourish status. Statistical analyses were performed using the Statistical Package for Social Sciences software (version 13.0).Results: Mean age of males was 26.00±2.72, and of females was 27.01±3.93 years. The prevalence of overweight was more common among males compared to females (55.56% vs. 6.06%). Median of total fat average intake for men and women was 76.32(70.15;114.41) and 69.41(63.23;86.94) g/d, respectively. Median of saturated fatty acids average intake for men and women was 28.86(22.41;36.42) and 24.29(20.53;31.60) g/d, respectively. There was significant difference in average intake of total fat between genders (Mann-Whitney U test: p=0.04). Macronutrient data were related to requirement of reference person. Total fat intake was beyond recommended limits in 37.04% of males and 54.55% of females. Saturated fatty acids intake was beyond the upper limit in 55.56% of males and 51.52% of females.Conclusion: Diet pattern of the average student is not in accordance with the recommendations of saturated fatty acids contribution as a percentage of energy.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

2014 ◽  
Vol 32 (2) ◽  
pp. 255-265 ◽  
Author(s):  
Omar Montenegro R. ◽  
Stanislav Magnitskiy ◽  
Martha C. Henao T.
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fruit Production ◽  
Biodiesel Production ◽  
Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Antimicrobial Activity of Red Fruit (Pandanus conoideus Lam) Paste against Staphylococcus aureus and Escherichia coli in Burger Patties

2021 ◽  
Vol 16 (2) ◽  
pp. 132-143
Author(s):  
Selvia Tharukliling ◽  
Lilik Eka Radiati ◽  
Imam Thohari ◽  
Agus Susilo
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Ethanol Extract ◽  
Plate Count ◽  
Significant Difference ◽  
The Mean ◽  
Paste Content

This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste added on different observations day. The concentration of paste extract for antimicrobial activity test was 6.25%, 12.5%, 25%, 50%. The calculation of the total value of the burger patty plate is calculated on the 3rd, 7th and 14th d with the red fruit paste content in the formula as much as 0%, 5%, 10%, 15%. The results showed that the fatty acids of red fruit paste were dominated by oleic acid and linoleic acid, which are unsaturated fatty acids and palmitic acid, which are saturated fatty acids. The yield of red fruit paste in n-hexane solvent was higher than ethanol solvent. There was a significant difference (P <0.05) from the use of different solvents to the mean clear zone of the two bacteria tested. The antibacterial activity shown by the ethanol extract and n-hexane extract of red fruit paste was in the inactive category at the 6.12% level, the moderate category at the 12.5% to 25% level and the strong category at the 50% level. There was a significant difference (P <0.05) from the total microbial value in each treatment where the higher the red fruit paste content in the patty, the lower the total microbial value found on each d of observation. The use of red fruit paste at a level of 10% to 15% can withstand the rate of microbial growth

scholarly journals Organoleptic and nutritional characteristics of fillets of pirapitinga fed different protein sources in a biofloc system

2020 ◽  
Vol 55 ◽  
Author(s):  
Hernán Antonio Alzate Díaz ◽  
Adriana Patricia Muñoz Ramírez ◽  
Maurício Gustavo Coelho Emerenciano ◽  
Sandra Clemencia Pardo Carrasco
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Protein Sources ◽  
Nutritional Characteristics ◽  
Biofloc Technology ◽  
Sensory Analyses

Abstract: The objective of this work was to assess the organoleptic and nutritional quality of fillets of cultured pirapitinga (Piaractus brachypomus), fed diets with either partial or total substitution of fishmeal, and to determine the nutritional quality of the biofloc meal. Fish were cultured in 500-L tanks with 84 fish m-3, treated with biofloc technology (BFT), and fed three isoproteic diets (24% crude protein, CP) formulated with the following protein sources: soybean meal (SM); soybean meal + fishmeal (SM+FM); and soybean meal + spirulina (SM+SP). After 84 days of culture, microbiological, nutritional, and sensory analyses were carried out on fillets with skin and without scales. There were not significant differences for dry matter, CP, moisture, and fat content between treatments. The fatty acid profile showed 21.3±1.03% polyunsaturated fatty acids (PUFAs = ω-3 + ω-6), 37.11±1.29% monounsaturated fatty acids (MUFAs), and 41.58±1.34% saturated fatty acids (SFAs). The protein sources soybean meal and spirulina do not affect the fillet quality of pirapitinga nor the nutritional quality of biofloc meal.

IMPROVEMENT OF THE BIOLOGICAL EFFECTIVENESS OF FAT FROM THE LIVER OF THE BLACK SEA SHARK-KATRAN

2021 ◽  
Author(s):  
Е.Е. ИВАНОВА ◽  
Е.А. ДУБИНЕЦ ◽  
А.Л. БОЧАРОВА-ЛЕСКИНА
Keyword(s):  
Fatty Acids ◽  
Iodine Number ◽  
Black Sea ◽  
Liquid Fraction ◽  
Saturated Fatty Acids ◽  
Biologically Active ◽  
The Black Sea ◽  
Omega 3 ◽  
Biological Effectiveness

Для стабилизации показателя биологической эффективности исследована возможность повышения количества полиненасыщенных жирных кислот (ПНЖК) за счет снижения количества насыщенных жирных кислот (НЖК) в жирнокислотном составе жира из печени черноморской акулы-катрана в летний период вылова (с мая по октябрь). С целью повышения содержания омега-3 ПНЖК в продукте применен способ винтеризации. Кристаллизацию жира из печени акулы-катрана проводили в специальном охладителе при температуре от 0 до –5°С. Во время охлаждения жир медленно перемешивали (скорость вращения мешалки 20–25 об/мин) для равномерного охлаждения по всему объему. Полная кристаллизация НЖК при этих условиях проходила за 5–6 ч. Охлажденный жир немедленно направляли на осадительную центрифугу. В качестве параметров оптимизации процесса были выбраны: качество жира – прозрачность при температуре 15°С и степень ненасыщенности – йодное число жира. Установлено, что факторами, существенно влияющими на йодное число и органолептические показатели жира, являются: температура охлажденного жира, продолжительность центрифугирования, число оборотов барабана центрифуги. Для моделирования значений йодного числа и органолептического показателя в области изменения указанных факторов применена схема полного факторного двухуровневого эксперимента, в результате которого определены натуральные значения факторов, отвечающие наилучшему значению показателя качества жира: температура охлаждения жира –4°С, продолжительность центрифугирования 30 мин, частота вращения барабана центрифуги 6000 об/мин. Общая ненасыщенность жидкой фракции возросла с 122,2–138,0 до 131,0–145,0% йодного числа жира. Полученный очищенный жир был прозрачен, имел светло-желтый цвет, низкие значения кислотного и перекисного чисел. Содержание ПНЖК в полученном продукте увеличилось на 10–30%. Содержание неомыляемых веществ в нем, в том числе биологически активных веществ алкилглицеролов, при этом не снизилось. Биологическая эффективность жира увеличилась с 0,6 до 0,9. To stabilize the increased biological effectiveness the possibility of increasing the amount of polyunsaturated fatty acids (PUFA) by reducing the amount of saturated fatty acids (SFA) in the fatty acid composition of fat from the liver of the black sea shark-katran in the summer fishing period (May – October) is investigated. With the aim of increasing the content of omega-3 PUFA in the product method of winterization was applied. Crystallization of fat from the liver of sharks-katran dogfish was conducted in a special chiller with temperature from 0 to –5°C. During cooling, the fat is slowly stirred (speed of rotation of the mixer 20–25 rpm) for uniform cooling throughout. Full crystallization of SFA under these conditions was held for 5–6 h. The cooled fat was immediately sent to precipitating in the centrifuge. Quality of fat – transparency at a temperature of 15°C and unsaturation – iodine number of fat was selected as the optimization parameters of the process. It is established that: the temperature of the refrigerated fat, the duration of centrifugation, the number of drum rotations of the centrifuge are factors that significantly affect the iodine number and the organoleptic indicators of fat. Scheme two-level full factorial experiment was applied for modeling the values of iodine number and organoleptic indicator in changing these factors. Natural values of factors corresponding to the best value of indicator of the quality of the fat: temperature of cooling fat –4°C, duration of centrifugation 30 min, and the speed of rotation of the drum centrifuge 6000 rpm were determined in the experiment. The result of this treatment, the total unsaturation of the liquid fraction increased from 122,2–138,0 up to 131,0–145,0% of iodine number. The purified obtained fat was transparent, had a light yellow color, low acid value and peroxide values. In the obtained product the content of PUFA increased by 10–30%. The content of unsaponifiables in it, including biologically active substances alkylglycerols, was not decreased. The biological effectiveness of fat increased from 0,6 to 0,9.

scholarly journals New Insights on the Nutrition Status and Antioxidant Capacity in Multiple Sclerosis Patients

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 427 ◽  
Author(s):  
Ayelet Armon-Omer ◽  
Chen Waldman ◽  
Naaem Simaan ◽  
Hadar Neuman ◽  
Snait Tamir ◽  
...  
Keyword(s):  
Multiple Sclerosis ◽  
Fatty Acids ◽  
Nutritional Status ◽  
Antioxidant Capacity ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Nutrition Status ◽  
Unknown Etiology ◽  
Healthy Controls ◽  
Multiple Sclerosis Patients

Background: Multiple sclerosis (MS) is a multifactorial disease with unknown etiology. It is assumed to result from interplay between genetic and environmental factors, including nutrition. We hypothesized that there are differences in nutritional parameters between MS patients and healthy controls. Methods: We examined 63 MS patients and 83 healthy controls. Nutritional status was determined by a dietary questionnaire, blood tests, quantification of cell membrane fatty acids, and serum antioxidant capacity. Results: We found that MS patients consumed a more limited diet compared with the healthy group, indicated by a lower average of 31 nutrients and by consumption levels of zinc and thiamine below the recommended daily intake. Both consumption and measured iron values were significantly lower in MS patients, with the lowest measures in the severe MS group. Long saturated fatty acids (>C16) were significantly lower in MS patients, while palmitic and palmitoleic acids were both higher. Serum total antioxidant capacity was significantly lower in the MS group compared with healthy controls, with the lowest measures in patients with severe MS. Conclusions: This study points to a possible correlation between nutritional status and MS. Understanding the clinical meaning of these findings will potentially allow for the development of future personalized dietary interventions as part of MS treatment.

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