Lower Fat Values Research Articles

Effects of incorporation of lupin flour on the quality attributes of beef burger

Lupin flour is known as an alternative high-ptlant protein for meat products due to its nutritional, health, and functional properties. A factorial experiment was performed to investigate the effect of lupin seed flour treatment (without, steaming, and roasting), meat substitution level with lupin seed flour (0, 5, 10, and 15%), and the interaction between them on the quality attributes of cooked beef burger by measuring CIELAB color, texture profile analysis (TPA), chemical composition (before and after cooking), and cooking properties (cooking loss, fat and moisture retention, and shrinkage). Based on the results of the factorial experiment, a completely randomized design was used to evaluate the sensory attributes of selected treatments. The different substitution levels mainly affected CIELAB color values, chemical composition, and cooking properties. On the other hand, the interaction effect between substitution level and treatment affected TPA. Considering all results, steaming treatment and a substitution level of 10% were selected as the best treatment to produce beef burgers. In comparison to the control burger, the developed burger had higher values of L* (increased by 21.26%), b* (increased by 32.94%), and moisture retention (increased by 37.85%); lower values of fat (decreased by 16.11%), protein (decreased by 6.37%), cooking loss (decreased by 43.22%), shrinkage (decreased 19.69%), and moisture content (decreased by 2.64%); and nonsignificantly different values with other tests performed. This study demonstrated that the incorporation of lupin flour in beef burgers could have the potential to substitute meat, create an alternative high-plant protein burger, and expand the application of lupin flour in the food industry.

Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein

There is a growing consumption on puffer fish-based food since this species contains high nutritional properties in terms of high protein and low fat values. However, this is hampered by the tough texture of puffer muscle. In this study, a simple but robust strategy to improve the tenderness of puffer muscle by papain treatment of different concentration (60, 80, 100, 120 and 140 U/mL) was developed. Results showed that the shear force and the hardness of fish muscle decreased significantly with increasing papain concentration, indicating improved tenderness of fish muscle. Protein patterns from SDS-PAGE confirmed that the papain-treated muslces had increasing degrees of degradation with faded myosin heavy chain (MHC) band and actin band as well as an increasing amount of low molecular weight pepeptides around 25–35 kDa. This may associated with the loss of one major protein denaturation peak as revealed by differential scanning calorimetry (DSC). Conformational characterization showed that the relative content of α-helix decreased, while irregular coil structure increased with increasing papain concentration. These results suggested puffer myofibril proteins, mainly myosin and actin were hydrolyzed into low molecular peptides with more disorder structures, which might be responsible for the improved tenderness.

Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality

In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powder (DSP), physicochemical results revealed that IFC presented higher ( P < 0.05) levels in carbohydrates at 88.85% and lower values of fat (5.94%), protein (3.81%), and ash (2.35%). For the technofunctional properties, IFC improved the oil-holding capacity (OHC) by 57.14% compared to DSP. IFC addition into turkey burgers was also instrumentally investigated by color (L ∗ , a ∗ , and b ∗ ) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. In addition, hardness and adhesiveness values of all experiments increased significantly ( P < 0.05) with the increase of the incorporation levels compared to the control sample. Regarding sensory analysis, formulated with 5 % IFC, turkey burger samples were most appreciated by the panel with higher ( P < 0.05) overall acceptability. Additionally, two multivariate exploratory techniques, namely, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were used to all obtained data describing the main characteristics attributed to refrigerated turkey meat samples. The applied chemometric approaches were useful in discriminating meat samples and therefore offer an approach to rely interrelationships between meat quality traits. Overall, the findings demonstrate the potential functional and economic utility of IFC as a promising ingredient for future healthy meat applications.

Nutritional Qualities of Three Common Tomato Cultivars (UTC, Dan-Eka and Dan-Masari) in Dutsin-ma Local Government Area Katsina State

This work investigates the nutritional qualities of three common local tomato cultivars UTC, Dan -Masari and Dan-Eka in Dutsinma Local Government using standard techniques. The proximate, mineral, vitamins and lycopene contents were determined using AOAC method of analysis and the values were as follows. The moisture contents of the tomatoes were 95.56± 0.16 %, 93.85±0.12 %, 93.97±0.61 % for UTC, Dan-masari and Dan-eka respectively. Ash content were 0.36±0.03 %, 0.47±0.06 %, 0.51±0.09 % respectively. Protein content were 0.99±0.04 %, 0.73±0.07 %, and 0.79±0.79 % in the same order. Total carbohydrate for UTC indicated values of 2.58±0.24%, Dan-eka indicated value of 4.72±0.04% and Dan-masari indicated values of 4.53±0.38 %. While the fat content showed 0.19±0.00 %, 0.73±0.07 %, 0.188±0.01 % in that order. For vitamin A, the results were 19.80±0.73 mg/kg, 18.93±0.71 mg/kg and 15.49±0.24 mg/kg respectively. For vitamin B2 and B3 UTC has 0.003±0.00 mg/kg and 0.05±0.18 mg/kg in the same respect, Dan-eka showed B2 0.05±0.08 mg/kg and B3 0.15±0.20 mg/kg respectively while Dan-masari indicated B2 0.000±0.00 mg/kg and B3 0.15±0.20 mg/kg and vitamin C indicated values of 42.68±8.93 mg/kg for UTC, Dan-eka showed 52.82±3.60 mg/kg and Dan-masari showed values of 84.47±1.67 mg/kg. The lycopene content UTC has the values of 116.01±1.59 mg/kg, Dan-eka indicated 127.18±3.65 mg/kg and Dan-masari showed 91.36±2.24 mg/kg. The mineral content for potassium indicated values of 3.74±0.28 ppm, 3.40±0.16 ppm, 3.08±0.61 ppm for UTC, Dan-eka and Dan-masari respectively. For the iron content, 0.008±0.04 ppm, 0.002±0.00 ppm and 0.004±0.00 ppm of UTC, Dan-eka and Dan-masari respectively. Magnesium values were 0.27±0.07 ppm, 0.22±0.16 ppm and 0.25±0.02 ppm correspondingly. For calcium, the obtained values were 0.26±0.04 ppm, 0.26±0.05 ppm, 0.38±0.07 ppm respectively. The sodium contents were 0.18±0.02 ppm, 0.18±0.08 ppm, 0.30±0.13 ppm in that order. These local varieties grown in Dutsinma are also good source of nutrient with no difference in the physiological quality parameters compared to the one been imported. However, Dan-eka shows higher content of these nutrients in terms of lycopene and vitamin contents which makes it the best of these cultivars. However the results of this work suggest that three cultivars can provide good industrial raw materials for paste production because their total solids are within the range of specification and can meet daily recommended intake of lycopene and vitamin, moreover the low fat values for these samples gives it a positive nutritional implication.

Efficiency of bronopol and kathon in preservation of milk and milk products samples stored for analytical purpose

Formalin (0.4%) is the only legally permitted preservative by FSSAI for preservation of milk and milk product samples which are kept for analytical analysis. However, formalin is reported to interfere with the estimation of milk fat which results in lower fat values than original. In the present investigation, the efficiency of bronopol and kathon was evaluated in preservation of milk and milk products. Bronopol and kathon both are broad spectrum antimicrobial compounds. Kathon (0.40%) and bronopol (0.40%) did not have significant effect on fat, SNF and protein content. However, lactose content increased significantly in milk samples added with kathon. A preservative formulation (combination of kathon and bronopol) was standardized and addition of 0.6% it, all microbiological counts were nil in first dilution as well as there was no significant effect on fat, SNF, lactose and protein content of milk. Moreover, on addition of this preservative formulation 1.0 1.2 and 1.2 % in khoya, paneer and dahi samples respectively, there was a significant reduction of microbiological counts of khoya, paneer and dahi. The optimized formulation (combination of bronopol and kathon) was found to be stable at 37 ° C as well as refrigeration temperature for 120 days in amber colour bottle based on microbiological study.

Effect on Milk Composition of Sub Clinical Mastitis in Cows in Organized Dairy Farms

In the present study prevalence of sub clinical mastitis was assessed on organized dairy farms. The qualitative changes of milk in the cows with sub clinical mastitis were assessed on the basis of estimation of fat percent, solid not fat percent, protein percent and lactose percent. A Significant reduction in values of fat %, SNF %, protein %, lactose % was recorded in the sub clinically infected cows of groups as compared to the values of normal healthy cow on the day of screening. Sub clinical mastitis altered the composition of milk in cows which had significantly lower values of fat, SNF, protein, lactose. Simultaneously therapeutic efficacy of herbal paste/gel as topical application alone or in combination was also assessed in restoring the milk constituents. Therapeutic potential of herb alone and in combination as paste or gel was also undertaken. The therapeutic trial was based on the restoration of constituents of milk and the paste of herbal mixture was found to be the most efficacious in sub clinical mastitis.

VARIACIÓN EN LAS PROPIEDADES BROMATOLÓGICAS DE TRES TIPOS DE PASTURAS PARA USO GANADERO EN EL DISTRITO DE CONSERVACIÓN SUELOS BARBAS BREMEN

El Municipio de Filandia está ubicado en la vertiente occidental de la Cordillera Central de Colombia, cuenca del Alto Cauca. Su territorio representa el 5.58% de la extensión total del Departamento del Quindío; dicho municipio presenta una gran actividad ganadera la cual ha venido en aumento, siendo la ganadería de doble propósito (leche y carne) como actividad económica más utilizada para el sustento de sus hogares. Se realizó una recolección de muestras de pastos y tierras de propiedades de miembros de asociaciones ganaderas, como parte de la estrategia integradora del departamento que promueve las técnicas menos dañinas para el medio ambiente por la actividad ganadera. Encontramos que los valores nutricionales de las pasturas tienen niveles de proteína media y valores de grasa bajos con relación a los marcos de referencia mínimos. Esto puede ser atribuido a los periodos de altas lluvias que se observan en la región y a los procesos de ganadería no estandarizados y controlados, pues en dichos predios no se realiza rotación, siendo esto último un mecanismo que permite el máximo aprovechamiento del potrero por unidad de ganado.

Relationship between udder morphology traits, alveolar and cisternal milk compartments and machine milking performances of dairy camels (Camelus dromedarius)

A total of 22 dairy dromedary camels under intensive conditions in late lactation (275±24 days) were used to study the relationship between external and internal udder morphology and machine milking performances. Measurements of udder and teat morphology were obtained immediately before milking and in duplicate. Individual milk yield, lag time and total milking time were recorded during milking, and milk samples were collected and analyzed for milk composition thereafter. Cisternal and alveolar milk volumes and composition were evaluated at 9 h milking interval. Results revealed that dairy camels had well developed udders and milk veins, with medium sized teats. On average, milk yield as well as milk fat and protein contents were 4.80±0.50 L d-1, 2.61±0.16% and 3.08±0.05%, respectively. The low fat values observed indicated incomplete milk letdown during machine milking. Lag time, and total milking time were 3.0±0.3, and 120.0±8.9s, on average, respectively. Positive correlations (p<0.05) were observed between milk yield and udder depth (r=0.37), distance between teats (r=0.57) and milk vein diameter (r=0.28), while a negative correlation was found with udder height (r=-0.25, p<0.05). Cisternal milk accounted for 11% of the total udder milk. Positive correlations were observed between total milk yield and volume of alveolar milk (r=0.98; p<0.001) as well as with volume of cisternal milk (r=0.63, p<0.05). Despite the low udder milk storage capacity observed in dairy camels, our study concluded that the evaluated dromedary sample had adequate udder morphology for machine milking. Finally, positive relationships were detected between milk yield and udder morphology traits of dairy camels.

Comparative study of the physicochemical characteristics of an economic Buffalo (Bubalus bubalis) meat product and an economic Beef (Bos indicus) meat product with incorporation of bovine hemoglobin in powder in both formulations

The objective in the diet is to increase iron intake through food fortification and dietary diversification as strategies to prevent deficiency of this mineral [1]. Since a few years ago, it has been suggested that hemoglobin in powder is used as a supplementation with iron, also it has shown that, given the structure of it, constitutes an iron shield against absorption inhibitors and foments iron to arrive intact to wall of cells where it is absorbed, apparently the absorption is better when Iron is bound to hemoglobin than the heme-iron without globin [2]. Several studies have shown the higher proportion of iron in buffalo meat, in comparison with other species, its high protein content and low fat values becoming a raw material with great potential for industry [3], for this study, both Buffalo and beef, were characterized physico-chemically, revalidating the information obtained in other researches. The purpose of the addition of bovine hemoglobin in economic sausages made from Buffalo and one from beef, was measuring the influence of this addition on the physicochemical characteristics and the final Iron content on both products. The formulation of sausages was following the procedures of meat emulsions [4]. Three sausages were made with meat Buffalo (B), 200mg / kg of hemoglobin, and three beef (R) with same level of hemoglobin [5]. To evaluate the physicochemical characteristics. Statistical treatment showed non significant differences for fat (%) (R=14.2352 and B=9.7446), moisture (%) (R=B=64.9434 and 65.3612), protein (%) (R=13.5347 and B=14.0219) and pH (B=7.01 and R=6.71) values. Difference was significant in ash (%) (R=1.7572 and B=2.8013) and iron (B=2.82mg / kg and R=2.52mg / kg) values, Iron data exceed the minimum recommendations for Iron in Colombia and food in Latin-America. Buffalo product presents a better physicochemical and healthy characteristics respect to beef product, especially in terms of protein, fat and iron values compared to the FAO and ICBF values.

Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach

Milk samples were collected in five dairy plants located in different regions of France (North, North-West, South-West and centre of France), during spring and autumn, at receipt (bulk-raw milk), and following pasteurisation and UHT sterilisation. Corresponding UHT milks were then stored at three temperatures (4, 20 and 40 °C) and analysed after different times (21, 42, 62, 90, 110 and 180 d). The physico-chemical characteristics of these different milks, including composition, micellar properties and stability as assessed by heat, ethanol and phosphate tests, were determined. The database was processed by principal component analysis and common components and specific weights analysis. The effects of season, milking zone, process and storage conditions were highlighted, and the involved physico-chemical characteristics were determined. For the region effect, numerous parameters related to the global composition and the casein micelles intervened. Some differences in milk stability as evaluated by the ethanol and phosphate tests were also observed. Considering the season, spring milks had higher values of pH, lactose, soluble phosphate and micellar hydration than milks collected in autumn. These spring milks also had lower values of fat and heat stability than autumn milks. The UHT process effect was observed through decreases in non-casein nitrogen content and in micellar hydration and by an increase in casein micelle size for UHT milks. The stability values derived from phosphate and ethanol tests were increased following the UHT process. Concerning storage conditions, the temperature of 40 °C led to a decrease in pH and increases in non-casein and non-protein nitrogen contents of milks. At 40 °C, low values of stability for the heat test and high values for the phosphate test were observed.

The determination of milk powder added to whole milk.

The objective was to determine the adulteration of fresh milk with reconstituted full fat milk powder. The ultra violet and visible spectra (700 to 240 nm) indicated two empirical parameters which are used to detect and quantify adulteration. Each parameter was calibrated against standards of adulteration and then tested against samples of known adulteration. One parameter, tested against two known series (5, 10, 20, 40 and 80% adulteration) gave the best correlation (coefficient of variation, 2.9%) between 20 and 60% adulteration. Correlation decreased at 80% adulteration (coefficient of variation 6.7%) and at 0 to 20% adulteration (coefficient of variation 35.9%). The second parameter, used in the range of 0 to 10% adulteration, when tested against 14 known samples gave results with an average of 12.5% below the true values. Sensitivity was 2.5% added reconstituted milk powder. The effect of low fat values (less than 2.3%) is discussed and a correction factor derived. The method when tested against 12 known samples gave the correct result in all cases within the limitations of the method; 4 commercial samples of milk were also analyzed.

Effect of Soluble Components on Crude Fat Determination in Grains and Stock Feeds

Abstract Individual and collaborative tests were made to demonstrate the differences between fat values obtained by the “washed” and “unwashed” methods and to define the crude fat method that yields the true fat values. In an individual study on 18 samples and in a collaborative test by 7 participants on 20 commercial feed samples, the fat values by the two methods were identical on many samples; the washed method yielded lower fat values on certain samples and higher values on other samples. The differences were as much as –49% or +64%. The results were statistically evaluated. Based on these results, it is recommended that a statement be included in method 22.033 for aqueous extraction of samples containing large quantities of water-soluble substances prior to the fat determination.

Paper Chromatographic Detection of Adulteration in Dark Colored Fruit Juices

Abstract Individual and collaborative tests were made to demonstrate the differences between fat values obtained by the “washed” and “unwashed” methods and to define the crude fat method that yields the true fat values. In an individual study on 18 samples and in a collaborative test by 7 participants on 20 commercial feed samples, the fat values by the two methods were identical on many samples; the washed method yielded lower fat values on certain samples and higher values on other samples. The differences were as much as –49% or +64%. The results were statistically evaluated. Based on these results, it is recommended that a statement be included in method 22.033 for aqueous extraction of samples containing large quantities of water-soluble substances prior to the fat determination.