Fat Content Research Articles

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13–14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7–8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.

Dietary fat content and absorption shape standard diet devaluation through hunger circuits

ObjectiveExposure to 60% high fat diet (HFD) leads to a robust consummatory preference over well-balanced chow standard diet (SD) when mice are presented with a choice. This passive HFD-induced SD devaluation following HFD challenge and withdrawal is highlighted by the significant reduction in SD food intake even in states of caloric deprivation. The elements of HFD that lead to this SD depreciation remains unclear. Possibly important factors include the amount and type of fat contained in a diet as well as past eating experiences dependent on sensory properties including taste and post ingestive feedback. We aimed to explore the role of these components to HFD-induced SD devaluation. MethodsWildtype mice were longitudinally presented discrete HFDs in conjunction with SD and feeding and metabolic parameters were analyzed. A separate cohort of animals were assessed for acute HFD preference in 3 conditions: 1) ad libitum fed (sated), 2) overnight fasted (physiologically hungry), and 3) ad libitum fed (artificially hungry), elicited through chemogenetic Agouti-related peptide (AgRP) neuron activation. Population dynamics of AgRP neurons were recorded to distinct inaccessible and accessible diets both before and after consummatory experience. Transient receptor potential channel type M5 (TRPM5) knockout mice were used to investigate the role of fat taste perception and preference to HFD-induced SD devaluation. The clinically approved lipase inhibitor orlistat was used to test the contribution of fat absorption to HFD-induced SD devaluation. ResultsHFD-induced SD devaluation is dependent on fat content, composition, and preference. This effect scaled both in strength and latency with higher percentages of animal fat. 60% HFD was preferred and almost exclusively consumed in preference to other diets across hours and days, but this was not as evident upon initial introduction over seconds and minutes, suggesting ingestive experience is critical. Optical fiber photometry recordings of AgRP activity supported this notion as neuronal suppression by the different diets was contingent on prior intake. While taste transduced via TRPM5 influenced HFD-evoked weight gain, it failed to impact either HFD preference or HFD-induced SD devaluation. Perturbation of post ingestive feedback through orlistat-mediated diminishment of fat absorption prevented HFD-evoked weight gain and abolished HFD-induced SD devaluation. ConclusionsPost ingestive feedback via fat digestion is vital for expression of HFD-induced SD devaluation.

Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters.

The tribological properties of 19 commercial food products, grouped into six categories (yogurt, dressings, spreads, porridges, emulsified sauces, and syrups) were investigated in relation to their rheological (dynamic oscillatory shear test) and nutritional properties (fat, carbohydrate, and protein). A tribological system (a glass ball and three polydimethylsiloxane pins) generated the extended Stribeck curve, monitoring friction factors (f) over an extended range of sliding speed (v) (10-8 to 100 m/s). Tribological parameters (f, v) at four inflection points dividing the frictional regimes (X1, breakaway point between the static and kinetic regimes; X1-X2, boundary; X2-X3, mixed; X3-X4, hydrodynamic regimes) and the slope between X3 and X4 (s) were subjected to principal component analysis and hierarchical clustering on principal components, using rheological and nutritional parameters as quantitative supplementary variables. Tribological patterns were predominantly influenced by viscosity, viscoelasticity, yield stress, fat content, and the presence of particles (e.g., sugar, proteins, and fibers) and pasting materials (e.g., starches and modified starches). The 19 tribological patterns were classified into 3 clusters: low f and s for fat- and/or viscoelastic-dominant foods (Cluster 1), low f and high s for food emulsions and/or those with low extent of shear-thinning (Cluster 2), and high f at the boundary regime either for the most viscous foods or for those in the presence of particulates (Cluster 3). These results suggest that the compositional and rheological properties have a more profound impact on the classification of complex tribological patterns than the categories of food products.

Influence of extruded soybean meal with different fat contents and varying oleic acid content on floating fish feed quality and composition

Soybean meal (SBM) is the most widely used source of high-quality plant protein within the feed industry. Raw soybeans are conventionally processed to reduce antinutritional factors, enhance protein bioavailability and improve the overall quality of the final feed product. New high-oleic (HO) cultivars with enhanced unsaturated fatty acids are being utilized in the production of HO SBM for use in the animal feed industry. However, no studies to date have examined the impact of HO SBM on feed formulation and processing of aquaculture feeds. Therefore, we aimed to determine the quality of feed for juvenile domesticated striped bass (Morone saxatilis) using SBM prepared from HO or normal-oleic (NO) soybeans and extrusion-expeller processing. The following four soybean meals were used in our experimental diets: solvent-extracted defatted normal oleic (SENO), full-fat normal oleic (FFNO), extruded-expelled defatted normal oleic (EENO), or full-fat high oleic (FFHO). These meals replaced half of the fishmeal (FM) normally included in a nutritionally complete marine finfish diet. Physico-chemical feed variables and chemical composition were determined during feed production. Data were analyzed using one-way ANOVA and means were separated using Tukey’s t-test. The specific mechanical energy of the diet was reduced with the addition of full-fat SBMs during the extrusion process. All finished fish diets were of similar high quality with high pellet durability index and protein content (P > 0.05). This suggested that using different types SBM, including high oleic, to replace 50 % of the fish meal in a floating feed for juvenile domesticated striped bass does not adversely affect the feed quality or nutritional content.

Access the performance of nitrification in an activated sludge reactor for seafood wastewater treatment: Experiment on the SBR model at the lab-scale

Abstract A major challenge in wastewater treatment system design is optimizing the nitrification process in activated sludge reactors, especially in the seafood industry with high concentration of organic matter, fat, oil, and nitrogen. However, in traditional seafood wastewater treatment systems, nitrogen removal is limited by the ratio C:N:P ≈ 100:5:1. With the experiment of the Sequencing Batch Reactor model, the evaluation of biological nitrification reaction is conducted based on the following parameters: organic loading rate, removing efficiency of ammonia - nitrogen, and nitrification rate. By using pre-treatment seafood processing wastewater with a C/N ratio of 5-6, these parameters were determined through an operating biological reactor with F/M from 0.16 to 0.2g BOD5/g MLVSS.d. In terms of the performance of the model, when optimizing the nitrification process, the efficiency removal reaches 78.3-80.0% for BOD5 and 93.9-94.5% for NH4-N. After that, the nitrification process occurred after 30 minutes of reaction phase, reached its maximum rate after 2 hours with nitrification rate from 0.04 to 0.08 g Nox/g MLVSS.d and then maintained for about 1 hour. Moreover, for an optimal nitrification process, the alkaline consumption of the model should be in the range 7.05-7.18 mg CaCO3/mg N.

Optimization of process parameter and quality evaluation of tray dried bori: A traditional Indian nugget

The effects of moisture content of batter, air integration in batter, and temperature of tray dryer were studied on hardness, whiteness index, water absorption capacity, and oil uptake ratio of black gram nugget (bori), and it was optimized using response surface methodology. The optimized conditions were: moisture content 67.01 %, air incorporation 21.68 % (v/v) of batter and 60 °C temperature required to attain maximum whiteness index of 81.21, water absorption capacity 41.86 ml/min, minimum hardness value 44.59 N and oil uptake ratio 14 % of nuggets. Optimized black gram nuggets' carbohydrate, protein, fat, and ash contents were 65.49 %, 25.70 %, 1.45 %, and 1.87 %. HPLC analysis showed the presence of different antioxidants in it. The optimized black gram nuggets' color, texture, porosity, and diameter changes during cooking indicated good quality.

Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions

This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities. Genotype interaction with seed weight and seed color also significantly affected convicine, TVC, TPC, oleic acid, linoleic acid, PUFA, and ferric-reducing antioxidant power. Vicine, dietary fiber, total fat, crude protein, palmitic acid, and stearic acid contents remain unaffected by these factors. Multivariate analysis showed that brown and small beans had distinctive characteristics. Overall, this study demonstrated the connection between biochemical components, genotype, and seed traits in faba beans. Therefore, these factors should be considered when choosing faba bean genotypes for use in the food industry and breeding programs.

Modeling the effects of ripening at refrigeration and ambient temperatures on physic-chemical and microbiological parameters of artisanal Minas cheese

This study aimed to assess the effects of ripening at refrigeration and ambient temperatures on physic-chemical and microbiological parameters of artisanal Minas cheeses (made from raw milk) and to model the kinetics of lactic acid bacteria – , Escherichia coli – , and coagulase-positive staphylococci – along the ripening. Cheese pH, acidity, and moisture, fat, and protein contents were quantified, as well as , , and concentrations. Richards and simplified Lotka-Volterra models were used to describe the microbial kinetic data. The fits were assessed by statistical indices, and the Monte-Carlo method was applied to identifiability analysis. Cheese moisture was reduced along the ripening, increasing protein concentration and acidity values. Cheese pH showed a reduction followed by an increase. concentration increased to the stationary phase after a few days; and concentrations increased and then decreased due to interactions with and low moisture content. Mathematical models successfully described the kinetics of , , and in cheese throughout ripening. Most parameters were not correlated to each other and were estimated with narrow confidence intervals.

Treatment with 1.25% cholesterol enriched diet produces severe fatty liver disease characterized by advanced fibrosis and inflammation and impaired autophagy in mice

Non-alcoholic fatty liver disease (NAFLD) is reaching pandemic proportions due to overnutrition. The understanding of advanced stages that recapitulate the human pathology is of great importance to get a better mechanistic insight. We hypothesized that feeding of WT (C57BL) mice with a diet containing a high content of fat (21%), sugar (41.5%) and 1.25% of cholesterol (called from now on high fat, sucrose and cholesterol diet, HFSCD) will reproduce the characteristics of disease severity. Analysis of 16 weeks HFSCD-fed mice demonstrated increased liver weight and plasmatic liver damage markers compared with control diet (CD)-fed mice. HFSCD-fed mice developed greater hepatic triglyceride, cholesterol and NEFA content, inflammation and NAFLD activity score (NAS) indicating an advanced disease. HFSCD-fed mice displayed augmented hepatic total CD3+ T and Th9 lymphocytes, as well as reduced Th2 lymphocytes and CD206 anti-inflammatory macrophages. Moreover, T cells and anti-inflammatory macrophages correlated positively and inversely, respectively, with intrahepatic cholesterol content. Consistently, circulating cytotoxic CD8+ T lymphocytes, Th1, and B cell levels were elevated in HFSCD-fed WT mice. Hepatic and adipose tissue expression analysis demonstrated changes in fibrotic and metabolic genes related with cholesterol, triglycerides, and fatty acid synthesis in HFSCD-fed WT. These mice also exhibited reduced antioxidant capacity and autophagy and elevated ERK signaling pathway activation and CHOP levels. Our results indicate that the feeding with a cholesterol-enriched diet in WT mice produces an advanced NAFLD stage with fibrosis, characterized by deficient autophagy and ER stress along with inflammasome activation partially via ERK pathway activation.

Icariside II protects from marrow adipose tissue (MAT) expansion in estrogen-deficient mice by targeting S100A16.

IcarisideII, a flavonoid glycoside, is the main component found in vivo after the administration of Herba epimedii and has shown some pharmacological effects, such as prevention of osteoporosis and enhancement of immunity. Increased levels of marrow adipose tissue are associated with osteoporosis. S100 calcium binding protein A16 (S100A16) promotes the differentiation of bone marrow mesenchymal stem cells (MSCs) into adipocytes. This study aimed to confirm the anti-lipidogenesis effect of Icariside II in the bone marrow by inhibiting S100A16 expression. We used ovariectomy (OVX) and BMSCs models. The results showed that Icariside II reduced bone marrow fat content, and inhibited BMSCs adipogenic differentiation and S100A16 expression, which correlated with lipogenesis. Overexpression of S100A16 eliminated the inhibitory effect of Icariside II on lipid formation. β-catenin participated in regulating adipogenesis mediated by Icariside II/S100A16 in the bone. In conclusion, the Icariside II protects against OVX-induced bone marrow adipogenesis by downregulating S100A16, in which β-catenin might also be involved.

Effects of Intermittent Calorie Restriction in Nondiabetic Patients With Metabolic Dysfunction-Associated Steatotic Liver Disease

Background & AimsWe compared the effects of a 12-week intermittent calorie restriction (ICR) and standard of care (SOC) diet on liver fat content (LFC) in metabolic dysfunction-associated steatotic liver disease (MASLD) patients. MethodsThis randomized controlled trial included patients with MRI-proton density fat fraction (PDFF) ≥8%. Patients were randomly assigned to the ICR (5:2 diet) or SOC (80% of the recommended calorie intake) groups and stratified according to the body mass index (≥ or <25 kg/m2). The primary outcome was the proportion of patients who achieved a relative LFC reduction as measured by MRI-PDFF ≥30%. ResultsSeventy-two participants underwent randomization (36 patients with and 36 without obesity), and 63 (34 patients with and 29 without obesity) completed the trial. At week 12, a higher proportion of patients in the ICR arm achieved a relative LFC reduction of ≥30% compared to the SOC arm (72.2% vs. 44.4%; P=0.033), which was more prominent in the group with obesity (61.1% vs. 27.7%; P=0.033) than in the group without obesity (83.3% vs. 61.1%; P=0.352). The relative weight reduction was insignificant between the ICR and SOC arms (-5.3% vs. -4.2%; P=0.273); however, it was higher in the ICR arm compared to the SOC arm (-5.5% vs. -2.9%; P=0.039) in the group with obesity. Changes in fibrosis, muscle and fat mass, and liver enzyme levels were similar between the two groups (all P>0.05). ConclusionsThe ICR diet reduced LFC more effectively than SOC in patients with MASLD, particularly in patients with obesity. Additional studies are warranted in larger and more diverse cohorts.

Physicochemical and Organoleptic Properties of Milkfish Bonggolan (Study Proportion of Fish Meat : Sago Flour and Addition of Sodium tripolyposphate)

Bonggolan is a fish product from the Sidayu, Gresik Regency. Bonggolan is made from a mixture of tapioca flour, fish meat, such as payus fish and spices. Bonggolan has a chewy texture with a savory taste and has a special aroma from fish. Bonggolan has a hard texture when consumed in cold condition. This change causes a decrease in consumer preference. In this study, learned about making bonggolan from milkfish meat, sago flour, and sodium tripolyposphate (STPP). The purpose of the study is to determine the effect of the proportion of fish meat : sago flour and the addition of STPP on the physicochemical and organoleptic properties of milkfish bonggolan. This study used a factorial Completely Randomized Design (CRD) with two factors. The first factor is the proportion of fish meat : sago flour (60 : 40, 50 : 50, 40 : 60). The second factor is the addition of STPP (0.0, 0.1, 0.2%). Data was analyzed using ANOVA level 5%. If there was a difference, the process continues with the DMRT Test 5%. The results of the study is the proportion of fish meat : sago flour (60 : 40) and the addition of 0.2% STPP was the milkfish bonggolan with the optimal treatment. In this treatment obtained a water content of 51.55%, ash content of 2.67%, protein content of 7.66%, fat content of 2.15%, hardness of 199.87 gf, springiness of 11.33 mm, and organoleptic tests showed the value of color 3.96 (neutral), aroma 4.24 (like), taste 4.08 (like), and texture 4.28 (like).

Organic rearing of non-castrated male pigs: welfare indicators, carcass traits, pork quality and boar taint in Duroc and Pietrain crossbreds

The main principles of organic farming as presented by the European organisation for organic food and farming are health, ecology, fairness and care, but intrinsic quality of products is also important for consumers. Pig genotype was tested as a lever to improve animal welfare and pork quality (meat tenderness, processing ability) of organic, non-castrated males while controlling the risk for boar taint. Non-castrated Large White × Duroc (D, n = 47) or Large White × Pietrain NN (P, n = 34) males were involved in two batches, each including one group of pigs per genotype. Each group was reared in a pen from the same building on deep straw bedding (1.3 m2/pig), with a feeding zone (0.2 m2/pig) and an outdoor area (1.0 m2/pig), from 28 kg BW until slaughter at ca. 125 kg BW. All pigs received ad libitum the same growing and finishing diets, and hay. Overall, health and welfare indicators showed few problems, but the proportions of pigs with skin scratches, and tail lesions at the end of the finishing period, were lower in D than P pigs (P < 0.05). Growth rate and final BW did not differ between genotypes. The D pigs had lower carcass lean meat content (P < 0.001) and relative proportions of ham and loin (P ≤ 0.01), and higher proportions of belly and backfat (P ≤ 0.001) than P pigs. Compared to P, loin (Longissimus muscle) of D pigs was less light and exudative and had higher chroma (P < 0.05), but pH 24 h and glycolytic potential did not differ. Loin meat of D pigs had higher intramuscular fat content (P < 0.001) and tended to have a lower shear force (P = 0.09), but cooking loss did not differ. In the ham muscles, D pigs had higher chroma than P pigs in the Gluteus medius, whereas pH 24 h did not differ in the Gluteus medius and Semimembranosus. D pigs had higher backfat concentrations of androstenone (P < 0.001), and skatole and indole (P < 0.05) than P pigs, suggesting a higher risk of rejection by consumers due to boar taint. However, only one D carcass was detected as tainted by human nose test. Altogether, organic farming of non-castrated Duroc crossbred males appears to be favourable for animal welfare, technological and several sensory pork properties, provided that the risk of undesirable odours is limited through management practices.

Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents

Beef flavor plays a crucial role in consumer preference, yet research on this trait has been limited by past technological constraints. Intramuscular fat (IMF) is a key determinant of beef quality, influencing taste, marbling, and overall flavor. Xinjiang brown cattle (XBC), an indigenous breed from northern Xinjiang, China, presents significant variation in meat quality, with IMF content ranging from 0.2 % to 4.3 % within the population. This variation suggests strong potential for breeding improvement. In this study, we selected 82 XBC for slaughter and meat quality analysis, categorizing them based on IMF content. Using two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF MS), we analyzed volatile flavor compounds across different beef cuts (Longissimus dorsi, Semitendinosus, Supraspinatus). Our results showed that beef with higher IMF levels exhibited enhanced flavor profiles, characterized by sweet, green, fruity, and waxy notes, while castrated bulls displayed the weakest flavor intensity. Metabolomic analysis further revealed significant differences in flavor substances between high and low IMF content beef. RNA-Seq analysis identified key genes (AQP4, FZD2, FADS1, BPG1, CEBPD, FABP4) associated with flavor formation, offering valuable insights for breeding strategies aimed at improving XBC meat quality. This comprehensive study provides a robust theoretical foundation for advancing the genetic improvement of XBC.

Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market.

Texture and sensory studies at various temperatures are important in evaluating and improving the functionality of butter. While literature is scarce, we evaluated and compared the effect of temperature (5-25°C) on the texture, rheological and sensory properties of commercial butter samples (salted, unsalted, cultured, and spreadable) from the New Zealand market. In addition, the instrumental analyses were compared with the sensory evaluation, to understand the possibility of using instrumental analysis to evaluate consumer liking for different butters. Butter type, temperature, and their type-temperature interaction exhibited significant differences for all instrumental textural parameters. As expected, higher temperature produced softer butter that was more spreadable, liquid-like, less adhesive, less cohesive, had lower storage modulus (G') and lower loss modulus (G″) with the melting of milk fat crystals; however, the rate of change varied for the different butter samples. We have established meltability as the parameter for evaluating butter selection for different applications. The spreadable butter sample exhibited the lowest hardness and G', and highest spreadability (p < .05) at all temperatures, owing to its low solid fat content and the abundance of low-melting triglycerides. The cultured butter sample had the highest melting point, owing to compositional differences. The instrumental and sensory texture analyses were highly correlated, indicating the comparative effectiveness of both approaches for studying the effects of different temperatures on butter textural properties. Overall, our findings provide detailed reference to the dairy industry for butter manufacture, considering variation in fatty acid composition, texture analysis, rheology, and sensory analysis, over the range of storage/usage temperatures.

Inherent preference for polyunsaturated fatty acids instigates ferroptosis of Treg cells that aggravates high-fat-diet-related colitis

Inflammatory bowel disease (IBD) has high prevalence in Western counties. The high fat content in Western diets is one of the leading causes for this prevalence; however, the underlying mechanisms have not been fully defined. Here, we find that high-fat diet (HFD) induces ferroptosis of intestinal regulatory T (Treg) cells, which might be the key initiating step for the disruption of immunotolerance and the development of colitis. Compared with effector Tcells, Treg cells favor lipid metabolism and prefer polyunsaturated fatty acids (PUFAs) for the synthesis of membrane phospholipids. Therefore, consumption of HFD, which has high content of PUFAs such as arachidonic acid, cultivates vulnerable Tregs that are fragile to lipid peroxidation and ferroptosis. Treg-cell-specific deficiency of GPX4, the key enzyme in maintaining cellular redox homeostasis and preventing ferroptosis, dramatically aggravates the pathogenesis of HFD-induced IBD. Taken together, these studies expand our understanding of IBD etiology.

Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films

The aim of this work was to investigate the effects of ultrasonic treatment during soaking of potatoes on the physicochemical properties of starches obtained after 16 weeks of germination. The ultrasonic treatment showed a direct correlation between sprout length and ultrasonic time. The protein content decreased from 0.63 to 0.38 % and the fat content decreased significantly from 0.31 to 0.01 % after germination. The amylose content changed depending on the ultrasonic treatment, and increased from 36.27 to 40.92 % after 16 weeks of germination, which was related to the amylopectin debranching and the duration of the ultrasonic treatment. X-ray diffraction showed that the nanocrystals with hexagonal structure were not affected by the germination and the duration of ultrasonic treatment. Scanning electron microscopy showed that the surface of the starch granules was not affected by the enzymatic treatment.The sprouted potato starch resulted in films with better tensile strength and lower water vapor permeability (WVP) compared to the native potato starch films. In addition, the films produced with ultrasound stimulated potato starch exhibited better properties (high strength and low permeability), which is desirable when it comes to controlling moisture exchange between a food product and the surrounding atmosphere.

Association study of crude seed protein and fat concentration in a USDA pea diversity panel.

Pea (Pisum sativum L.) is a key rotational crop and is increasingly important in the food processing sector for its protein. This study focused on identifying diverse high seed protein concentration (SPC) lines in pea plant genetic resources. Objectives included identifying high-protein pea lines, exploring genetic architecture across environments, pinpointing genes and metabolic pathways associated with high protein, and documenting information for single nucleotide polymorphism (SNP)-based marker-assisted selection. From 2019 to 2021, a 487-accession pea diversity panel, More protein, More pea, More profit, was evaluated in a randomized complete block design. DNA was extracted for genomic analysis via genotype-by-sequencing. Phenotypic analysis included protein and fat measurements in seeds and flower color. Genome-wide association study (GWAS) used multiple models, and the Pathways Association Study Tool was used for metabolic pathway analysis. Significant associations were found between SNPs and pea seed protein and fat concentration. Gene Psat7g216440 on chromosome 7, which targets proteins to cellular destinations, including seed storage proteins, was identified as associated with SPC. Genes Psat4g009200, Psat1g199800, Psat1g199960, and Psat1g033960, all involved in lipid metabolism, were associated with fat concentration. GWAS also identified genes annotated for storage proteins associated with fat concentration, indicating a complex relationship between fat and protein. Metabolic pathway analysis identified 20 pathways related to fat and seven to protein concentration, involving fatty acids, amino acid and protein metabolism, and the tricarboxylic acid cycle. These findings will assist in breeding of high-protein, diverse pea cultivars, and SNPs that can be converted to breeder-friendly molecular marker assays are identified for genes associated with high protein.

Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels

Novel complexed microgels with enhanced pH and ion stability were constructed using heat-denatured soy protein isolate (SPI) and Chitosan (CS). Their characteristics and their effects on the textural, rheological, and tribological properties of soy yogurt were investigated. The complexed microgels showed larger particle sizes, lower surface hydrophobicity, and higher turbidity than pure SPI microgels. Incorporating the SPI-CS complexed microgels into the yogurts increased their protein content from 3.94% to 5.07% and reduced their fat content from 2.17% to 1.99%. Additionally, incorporating the microgels enhanced the texture of the yogurts, including increased firmness, elasticity, and viscosity, alongside improved water holding capacity (WHC). The incorporation of 0.8% SPI-CS microgels led to the optimum physicochemical characteristics. Rheological analyses demonstrated that incorporating SPI-CS microgels led to an increase in apparent viscosity and shear modulus. Furthermore, the presence of the SPI-CS microgels significantly improved the lubrication properties. Microstructural analysis showed subtle differences in the gel structure of the yogurts after microgel addition. The three-dimensional network structure within the microgel-fortified yogurts was more compact than that in the control. Thus, SPI-CS microgels potentially improve the nutritional profile and quality attributes of plant-based yogurt products.

Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry

Gelatin plays a vital role in the food industry, serving as a thickening agent, emulsifier, wetting agent, and stabiliser. However, conventional sources like mammalian gelatin pose health and societal issues, while poultry gelatin can present risks related to avian flu. Our work was motivated by recent studies focusing on alternative gelatin sources, which prompted further investigation. Our study aimed to extract gelatin from red-skin Tilapia and bovine sources. Both types of gelatin underwent pre-treatment using 0.2 M sodium hydroxide (NaOH) and 0.05 M acetic acid (CH3COOH) at 27ºC, followed by water extraction at 60°C for 3 hours. Fourier-transform infrared (FTIR) analysis confirmed that the extracted gelatins exhibited peaks similar to commercial gelatin. The extracted fish gelatin (EFG) demonstrated superior gel strength compared to commercial fish gelatin (CFG), whereas commercial bovine gelatin (CBG) exhibited superior gel strength than extracted bovine gelatin (EBG). The protein content of EFG and EBG was comparable, but the fat content was significantly higher in EFG. The foaming capacity was also evaluated, with EFG showing greater capacity than EBG. Our work demonstrates excellent potential of alternative gelatin for usage in various applications and creates new opportunities for the food sector, particularly for halal food production.