High Biological Value Protein Research Articles

The role of red meat in the diet: nutrition and health benefits.

Red meat has been an important part of the human diet throughout human evolution. When included as part of a healthy, varied diet, red meat provides a rich source of high biological value protein and essential nutrients, some of which are more bioavailable than in alternative food sources. Particular nutrients in red meat have been identified as being in short supply in the diets of some groups of the population. The present paper discusses the role of red meat in the diets of young infants, adolescents, women of childbearing age and older adults and highlights key nutrients red meat can provide for these groups. The role of red meat in relation to satiety and weight control is discussed as the inclusion of lean red meat in a healthy, varied diet may help weight loss as part of an energy-reduced diet. A summary of the UK advice on the amount of red meat that can be consumed as part of a healthy, varied diet is also provided.

Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages

Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of this paper was to analyse the microbiological and physicochemical characteristics of smoked sausage obtain by a modern recipe. The meat material was obtained from local butchery (Cluj-Napoca, Romania). The physicochemical analyses highlighted the moisture (Drying-oven at 105 ÂoC), protein (Kjeldahl method) and fat (Soxhlet method) content, as well as nitrite (Griess method) and sodium chloride concentrations (Mohr method) of the final products. Microbiological and physicochemical analysis of the examined samples found no deviations from legal norms imposed for smoked sausage. All of the quality parameters comply with the limits stipulated by STAS. Â

Características físico-químicas e sensoriais de aves e ovos

The poultry sector can be considered one of the most developed and technified of world agriculture. Advances in genetic improvement together with the development of nutrition, health and management techniques, resulted in the current poultry farming, high efficiency and organization in order to produce animal protein of high biological value for human consumption at low cost. Commercial egg is a product of an efficient biological transformation made by laying hen and is one of the most complete foods that exists is composed of proteins, lipids, vitamins and minerals. The egg composition depends on several factors. It notes that the bird's age affects only the egg size and shell quality, but not in its composition. The protein composition of the diet influences, fatty acids and cholesterol content of the yolk. In turn, when it comes to poultry coming soon in mind the white meat, with high humidity and protein obtained from chickens raised in conventional farming systems, so, high density and rapid growth. However, poultry meat is any arising meat from poultry, and therefore the characteristics of the meat initially depend other species and other factors, both intrinsic and extrinsic production, manipulated or not in order to reach standards quality as the sensory, chemical and physical characteristics. So that the quality of poultry products is maintained, all links in the chain, from the hatchery eggs to the large supermarket chains, must remain united so that the consumer has at his table eggs and meat with desirable sensory characteristics and free of waste and contaminants. Thus, we present a review on the physicochemical and sensory characteristics of poultry and eggs.

Cholesterol Oxidation in Fish and Fish Products.

Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.

Increasing Protein Distribution Has No Effect on Changes in Lean Mass During a Rugby Preseason.

Increasing the frequency of protein consumption is recommended to stimulate muscle hypertrophy with resistance exercise. This study manipulated dietary protein distribution to assess the effect on gains in lean mass during a rugby preseason. Twenty-four developing elite rugby athletes (age 20.1 ± 1.4 years, mass 101.6 ± 12.0 kg; M ± SD) were instructed to consume high biological value (HBV) protein at their main meals and immediately after resistance exercise while limiting protein intake between meals. To manipulate protein intake frequency, the athletes consumed 3 HBV liquid protein supplements (22 g protein) either with main meals (bolus condition) or between meals (frequent condition) for 6 weeks in a 2 × 2 crossover design. Dietary intake and change in lean mass values were compared between conditions by analysis of covariance and correlational analysis. The dietary manipulation successfully altered the protein distribution score (average number of eating occasions containing > 20 g of protein) to 4.0 ± 0.8 and 5.9 ± 0.7 (p < .01) for the bolus and frequent conditions, respectively. There was no difference in gains in lean mass between the bolus (1.4 ± 1.5 kg) and frequent (1.5 ± 1.4 kg) conditions (p = .91). There was no clear effect of increasing protein distribution from approximately 4-6 eating occasions on changes in lean mass during a rugby preseason. However, other dietary factors may have augmented adaptation.

Dietary Intake of Competitive Bodybuilders

Competitive bodybuilders are well known for extreme physique traits and extremes in diet and training manipulation to optimize lean mass and achieve a low body fat. Although many of the dietary dogmas in bodybuilding lack scientific scrutiny, a number, including timing and dosing of high biological value proteins across the day, have more recently been confirmed as effective by empirical research studies. A more comprehensive understanding of the dietary intakes of bodybuilders has the potential to uncover other dietary approaches, deserving of scientific investigation, with application to the wider sporting, and potential health contexts, where manipulation of physique traits is desired. Our objective was to conduct a systematic review of dietary intake practices of competitive bodybuilders, evaluate the quality and currency of the existing literature, and identify research gaps to inform future studies. A systematic search of electronic databases was conducted from the earliest record until March 2014. The search combined permutations of the terms 'bodybuilding', 'dietary intake', and 'dietary supplement'. Included studies needed to report quantitative data (energy and macronutrients at a minimum) on habitual dietary intake of competitive bodybuilders. The 18 manuscripts meeting eligibility criteria reported on 385 participants (n = 62 women). Most studies were published in the 1980-1990s, with three published in the past 5 years. Study methodological quality was evaluated as poor. Energy intake ranged from 10 to 24 MJ/day for men and from 4 to 14 MJ/day for women. Protein intake ranged from 1.9 to 4.3 g/kg for men and from 0.8 to 2.8 g/kg for women. Intake of carbohydrate and fat was <6 g/kg/day and below 30% of energy, respectively. Carbohydrate intakes were below, and protein (in men) intakes were higher than, the current recommendations for strength athletes, with no consideration for exploration of macronutrient quality or distribution over the day. Energy intakes varied over different phases of preparation, typically being highest in the non-competition (>6 months from competition) or immediate post-competition period and lowest during competition preparation (≤6 months from competition) or competition week. The most commonly reported dietary supplements were protein powders/liquids and amino acids. The studies failed to provide details on rationale for different dietary intakes. The contribution of diet supplements was also often not reported. When supplements were reported, intakes of some micronutrients were excessive (~1000% of US Recommended Dietary Allowance) and above the tolerable upper limit. This review demonstrates that literature describing the dietary intake practices of competitive bodybuilders is dated and often of poor quality. Intake reporting required better specificity and details of the rationale underpinning the use. The review suggests that high-quality contemporary research is needed in this area, with the potential to uncover dietary strategies worthy of scientific exploration.

Bioactive Components in The Meat and Their Functional Properties: A Literature Study

Consumer awareness in meat and meat products is generally recognized as a good source of food, with high biological value protein, B group vitamins, minerals and minor elements like several other bioactive compounds that are beneficial to the human body. But in many cases, a processing error is affecting the bioactive compounds of functional foods and consumer impression are relatively negative to some levels of substances in meat such as fat, cholesterol, saturated fatty acids, salt and other substances, which however also involves a diseases of western society such as cardiovascular diseases, respiratory, carcinogenesis, obesity, impaired immune system and accelerate the aging process. Hence there is a need for adequate information related to favorable nutritional value of meat that has not been widely disclosed. Bioactive components in the meat can be anserin, karnosin and bioactive peptides. The generation of bioactive components in the meat in the form of bioactive peptides can be done in three ways: (1) aging or storage of meat, (2) meat fermentation, and (3) the enzyme treatment. Functional properties of bioactive components in meat varies greatly as an antioxidant, antihypertensive, antimicrobial, anticancer and immunomodulatory.

Development and Characterization of Extruded Broken Rice and Lupine (&amp;lt;i&amp;gt;Lupinus albus&amp;lt;/i&amp;gt;)

Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice and lupine and to evaluate the physical and chemical characteristics of those products. The expansion index (EI), water solubility (WSI), water absorption (WAI), texture and color were determined for the extruded rice, and Scanning Electron Microscopy (SEM) of the extruded rice was also performed. As the rice concentration in the mixture increased, the EI, WSI and WAI values as well as the a* color parameter were increased too, and the brightness was reduced. An increase in the levels of essential amino acids with the addition of lupine grain to the extrudates was observed. SEM analysis identified intact loose starch granules or pellets in the raw materials, and the extruded samples showed a compact and amorphous shape without apparent starch granules. Due to the structural changes and reduced expansion rate of the extruded mixture prepared with lupine and rice grits, use of the extruded mixtures as snacks would not be suitable. However, these mixtures could be used in pre-gelatinized flour to formulate various products to increase the protein level.

Probiyotik Et Ürünleri ve Beslenme

Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt) or improving the content of substances with healthy benefits (like probiotics). Thus, it may also change the perspective of consumers towards meat products which associated with coronary artery disease. Meat is an ideal structure for probiotic microorganisms. Probiotic meat products are obtained by addition of probiotic to fermented meat products. These probiotic meat products are offered both healthy and improved taste and flavor, but also as safe food to consumer. Thus, when these probiotic meat products ensure flavor and nutritional to consumers, additionally they have a positive impact on their health.

Modificación en la composición corporal en mujeres tras la ingesta de una dieta vlcd (very low calory diet) durante la fase activa de un programa de pérdida de peso

Uno de los problemas relacionados con la salud presente en nuestras sociedades occidentales es el sobrepeso y la obesidad, para lo cual existen diferentes tipos de dietas y programas de pérdida de peso. Entre ellos, Se ha descrito el uso de dietas de muy bajo valor calórico (VLCD, Very Low Calory Diet) como método eficaz para disminuir el peso graso manteniendo la masa magra de una forma segura, fácil de aplicar, rápida, sin recaídas y económicamente accesible. El objetivo de este trabajo fue observar los cambios experimentados en la composición corporal de un grupo de 20 mujeres sometidas a una dieta VLCD durante las fases iniciales del programa, denominada fase activa. Todos los sujetos siguieron las mismas pautas de dieta, fragmentando la fase activa analizada en tres subfases, en las cuales la reducción del aporte de grasas y carbohidratos en la dieta es máxima, manteniendo a su vez una ingesta adecuada de proteínas de alto valor biológico. Los datos antropométricos y de composición corporal fueron recogidos al inicio del programa y al finalizar cada una de las fases. El seguimiento de este tipo de dieta (VLCD) en nuestra muestra condujo a una reducción de peso, siendo evidente su disminución del IMC, así como una disminución del peso graso y su porcentaje, asociado a un menor perímetro de cadera y cintura. La masa magra se vio disminuida; sin embargo, su porcentaje aumentó. Todos los parámetros anteriormente citados resultaron ser significativos a lo largo de todo el estudio. En este sentido podemos decir que la dieta VLCD es un método eficaz para población cuyo objetivo sea la pérdida de peso relacionado con la masa grasa, y donde la masa magra se vea afectada ligeramente.

Review of complementary feeding practices in Mexican children.

The early introduction of food is consistent with a significant increase in the prevalence of overweight and obesity, particularly in children, partly because of the resulting changes in feeding patterns. The purpose of this study was to describe the complementary feeding practices of Mexican children younger than two years of age. Medline, Lilacs and manual methods were used to search for studies that assessed feeding practices in children younger than two years of age in Mexico. The following terms were used: complementary feeding, supplementary feeding, Mexico and weaning. Data on complementary feeding practices, including the age of initiation, the type of foods eaten, the frequency of food intake and the reasons for starting complementary feeding, were collected. The information gathered was subjected to qualitative analysis, and the data are presented as proportions in the tables. The seven studies included in this evaluation revealed that children were introduced to complementary feeding before the age of 6 months. Although fruits were the foods most commonly provided when complementary feeding began, processed juices, soft drinks and fried snacks were also offered. The intake of these products increased as the children grew older and coincided with a low intake of foods containing high-biological value protein, particularly red meats. The results of the included studies showed that during complementary feeding, infants receive high-energy density foods, whereas the intake of foods that provide animal protein and iron in particular is low. In addition, common conditions associated with complementary feeding include overweight, obesity, malnutrition, and anemia, which may contribute to health problems.

ELECTROCHEMICAL TONGUE FOR FISH FRESHNESS EVALUATION

The fish products are sources of high biological value proteins, of several salts, vitamins so being a valid alternative way to animal foods; fish is rich of essential polynsatured fat acids as preventing factors of some diseases as ateriosclerosis and heart ache. The aim of research was to yield a new mean for the fish freshness monitoring basing on the modification suffered by fish after his death. As monitored signals of the proposed “electrochemical tongue” we assumed common index as such as hypoxanthine or phenols concentration, both measured using proper biosensors and other ones such as redox potential, pH, and the antioxidant capacity measured by an enzymatic amperometric biosensor or by cyclic voltammetry. Considering the simplicity of the proposed analysis, the handiness and portability of the instrumental tools used for the electrochemical tongue so permitting in situ determinations and overall the reliability of the system, verified by the comparison with other traditional methods, it seems reasonable to assign a future to the present proposal. All the signals have allowed us to define the safety ranges and the limit values both by simple analysis and by low cost sensors.

Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability

The purpose of the present work was to provide further information on how replacing wheat flour by whole quinoa flour (at 25 and 50 g/100 g of flour) affects bread performance and to assess its potential as a nutritious ingredient. Bread with quinoa resulted in a depreciation in quality in terms of loaf specific volume (from 4.48 to 3.46/2.63 cm3/g), crumb firmness (from 0.77 to 1.55/2.64 N) and acceptability (from 7.94 to 7.58/5.94). Quinoa increased the bread nutritional value, raising fibre (from 5.5 to 7.2 g/100 g) and minerals (Ca from 0.35 to 1.28 mg/g, Fe from 17 to 34 μg/g, and Zn from 23 to 48 μg/g). The phytates were controlled by bifidobacterial phytase treatment during breadmaking (from 4.7 μmol/g to below the detection limit), which decreased phytate/mineral molar ratios to values lower than the threshold for inhibition of Fe and Zn absorption.Quinoa could partially replace wheat flour in bread, increasing its nutritional value in terms of dietary fibre, minerals, proteins of high biological value and healthy fats, with only a small depreciation in bread quality at 25 g/100 g of flour substitution. The high phytate contents were efficiently removed by phytase treatment and the breads were accepted by consumers.

Mercury in fish and its importance in health

The contamination of fish with methylmercury (MeHg) could hamper the health promoting properties of fish. Currently, there is strong evidence about the health benefits of seafood consumption. When consumed by the mother before and during pregnancy it improves neurodevelopment of infants and toddlers. Thereafter it reduces the risk of cardiovascular and other chronic diseases. The benefits of fish are mainly due to its content of omega-3 long chain polyunsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Other constituents, such as high biological value proteins, fat-soluble vitamins, minerals and trace elements contribute to the benefits. On the other hand, there is also convincing evidence about the adverse effects of MeHg on neurodevelopment both during gestation and in early childhood. We herein review the effects of mercury on health. Based on international evidence and new data on the mercury content in Chilean fish, we also propose a recommendation for fish consumption for our population.

Restructured products from tilapia industry byproducts: The effects of tapioca starch and washing cycles

The tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery of this material is important. The manufacture of restructured products from mechanically recovered fish meat (MRFM) obtained from tilapia fileting allows the use of proteins of high biological value that would otherwise be discharged into the environment. The objective of this study was to evaluate the effect of washing cycles (either one cycle or five cycles) and of the addition of tapioca starch (20% vs. a no-starch control) on the characteristics of surimi obtained from MRFM produced by the tilapia industry and destined for use in restructured products. To evaluate the quality attributes of the product, the structure of a surimi protein matrix and its relationship to selected physicochemical parameters and morphological characteristics was assessed. Both the number of washing cycles and the starch addition were found to influence the moisture, protein and lipid content of the MRFM surimi. Higher whiteness was found after five washing cycles. Because the tapioca starch acted as a stabilizer, the fat globules were more stable and well distributed, and an emulsion with better properties resulted. A homogeneous network of fat globules linked to the protein matrix by a layer of tapioca starch was formed. Another advantage of this approach is that tapioca starch is gluten free. This property is important for specific groups in the population, e.g., celiac-intolerant consumers.

Effect of Multicomponent Cereal Mixtures on Glucose Level in Blood of Experimental Animals

Recipes of multicomponent mixtures of cereals with proteins of high biological value were developed. In experiments, 35 adult male Wistar rats were used. Prior to the experiment, all animals were fed with powdered milk, grain or grain waste, germinated oats, and comprehensive multivitamin preparations, in addition to the standard balanced diet. Against this background, blood was collected from the animals for biochemical studies (control group, n = 20). Blood collection from tail vein was performed under general anesthesia, according to the recommendations of the Federation of European Laboratory Animal Science Working Group. Animals were fed with viscous-texture porridge made from ternary mixtures (rice, peas, and buckwheat; rice, barley, and maize) and the five-component cereals (rice, barley, maize, buckwheat, and peas) for 30 days. The control group received a standard vivarium diet. Postprandial glycemic curves in all groups were compared with the response to administration of glucose in the amount corresponding to the diet carbohydrates content. Postprandial glycemia was significantly lower in all groups of animals receiving the experimental diets than in the group of animals who received aqueous solution of glucose directly in the stomach by gavage at the rate of 0.03 g/g total weight (glucose tolerance test, GTT). Baudouin hyperglycemic factor was 1.52 for the control group, and in the range of 1.07–1.10, for the experimental groups. The glycemic index was 76.2 and 53.6–55.9, respectively. The results evidence that the products prepared from multicomponent mixtures of cereals belong to the products with low glycemic index.

Novel trends in development of dietary fiber rich meat products-a critical review.

Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36g/day, 70-80% of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.

The mean dietary protein intake at different stages of chronic kidney disease is higher than current guidelines

The actual dietary protein intake of adults without and with different stages of chronic kidney disease is not known. To evaluate this we performed cross-sectional analyses of 16,872 adults (20 years of age and older) participating in the National Health and Nutrition Examination Survey 2001-2008 who completed a dietary interview by stage of kidney disease. Dietary protein intake was assessed from 24-h recall systematically collected using the Automated Multiple Pass Method. Complex survey analyses were used to derive population estimates of dietary protein intake at each stage of chronic kidney disease. Using dietary protein intake of adults without chronic kidney disease as the comparator, and after adjusting for age, the mean dietary protein intake was 1.30 g/kg ideal body weight/day (g/kgIBW/d) and was not different from stage 1 or stage 2 (1.28 and 1.25 g/kgIBW/d, respectively), but was significantly different in stage 3 and stage 4 (1.22 and 1.13 g/kgIBW/d, respectively). These mean values appear to be above the Institute of Medicine requirements for healthy adults and the NKF-KDOQI guidelines for stages 3 and 4 chronic kidney disease. Thus, the mean dietary protein intake is higher than current guidelines, even after adjusting for age.

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65mg/100g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.

Nutrient Content of Rabbit Meat as Compared to Chicken, Beef and Pork Meat

Meat is a major source of proteins, essential amino-acids, complex-B vitamins, minerals, and other bioactive compounds. Recommended by nutritionists over other meats, rabbit meat is valued for its nutritional properties because is lean, rich in proteins of high biological value, low in cholesterol content and high in linolenic acid. In the present study, meat samples, collected from rabbit, chicken, beef and pork, were subjected to chemical analysis for moisture, protein, fat, ash, calcium, phosphorus, sodium and cholesterol, to identify differences in nutrient content among these animal species. Rabbit meat was richer in calcium (21.4 mg/100 g) and phosphorus (347 mg/100 g) than other types of meat and lower in fat (9.2 g/100 g) and cholesterol (56.4 mg/100 g). Beef had the highest cholesterol content (114.5 mg/100 g), almost double than rabbit meat, while pork was rich in fat (28.2 g/100 g). It can be concluded that rabbit meat is healthier over other meats frequently used in human nutrition, high in protein and low in fat.