Proximate Chemical Composition Research Articles

Nutritional value and bioaccumulation of heavy metals in nine commercial fish species from Dachen Fishing Ground, East China Sea

The study evaluated the nutritional quality in muscle tissues of nine commercially important marine fish species. And the concentrations of trace metals (i.e. As, Hg, Cu, Pb, Cr, Cd and Zn) in the muscles (edible part) and tissues (gill and liver) of fishes caught from Dachen fishing ground, the coast of Zhejiang Province, East China Sea, were determined, and the values of target hazard quotient (THQ) and the carcinogenic risk (TR) were calculated for assessing human health risk. Significant differences(P < 0.05) were observed in the proximate chemical composition of fish muscles in these species. The muscle protein content of fish species ranged from 12.36 to 23.41%. The muscle lipid content of fishes ranged from 0.48 to 2.54%. The accumulation capacity of heavy metals (except Cr) in livers and gills was higher than that in muscles. In addition, the accumulation ability of most fishes is related to the water layer they live, the fishes living in the demersal layer showed more accumulation of heavy metals than the middle-upper layer(except Cu). Estimated daily intake (EDI), target hazard quotient (THQ), hazard index (HI) and the carcinogenic risk (TR) assessed for potential human health risk implications suggest that the values were within the acceptable threshold for human. However, the carcinogenic risk(TR) of As and Cr was close to the critical limit (10–4). Therefore, in order to ensure the health and safety of human consumption, the continuous monitoring of heavy metals in Dachen fishing ground area is suggested.

Nutritional value of important commercial fish from Iraqi waters

Knowledge of the proximate chemical composition (protein, fat, moisture and ash) of fish species can be used to determine their nutritional value and to plan the industrial and commercial processing. Ten species of fish from marine and fresh waters of Iraq were studied. In marine and freshwater fish species, the highest level of moisture content was observed in Ilisha megaloptera (79.04 %) and Cyprinus carpio (78.51 %), and the lowest was observed in Chirocentrus dorab (73.74 %) and Liza abu (71.23 %). The lipid contents in the muscles of marine fish species ranged from 1.28 % in Ilisha megaloptera to 4.63 % in Cynoglossus bilineatus, while in freshwater fish species ranged from 3.16 % in Cyprinus carpio to 6.03 % in Liza abu. The highest protein values in the marine and freshwater fish species were recorded in Chirocentrus dorab (18.61 %) and Liza abu (19.15 %), and the lower values were in Cynoglossus bilineatus (11.77 %) and Cyprinus carpio (14.74 %). The percentage of ash content in the marine and freshwater fish species was highest in Cynoglossus bilineatus (4.24 %) and Liza abu (3.25 %), and lowest in Ilisha megaloptera (1.25 %) and Barbus xanthopterus (1.28 %). The results showed that the proximate composition of the fish varied significantly among the various fish species. The results revealed that moisture content was high when lipid was low indicating a significant inverse relationship between the two components (r = - 0.711).

Comprehensive study on catfish (Clarias gariepinus) burger as affected by fortification using carrot and cauliflower

This work was conducted to prepare catfish burgers (CFB) using some fresh vegetables such as carrot, cauliflower and mixture of them. Vegetables were partially substituted of catfish meat at different levels of (2.5, 5, 10, 15 and 20%), compared with the control sample (without vegetables). Sensory properties were done in different sessions by a trained panel and generic consumers to assess product acceptability. The best samples were 2.5, 5 and 15% of cauli􀃀 ower, carrots and mixture, respectively, which were selected from organoleptic values and analyzed. The addition of vegetables to catfish burger showed better cooking properties like decrease cooking loss, increase moisture retention, cooking yield and shrinkage. Proximate chemical composition, minerals, and vitamins (A, C and E) were determined. A little decrease in moisture and protein of prepared samples was reported compared with the control, furthermore, carrot and cauliflower improved the ash, fiber, fat and minerals content of CFB, except potassium (K) in burger fortified with 5% carrot as well as Mg, Zn and Fe in burger fortified with cauliflower and mixture vegetables. Also, adding investigated samples to CFB increased vitamin A and E compared with the control, but vitamin C was not defined in all samples including the control.

The protective role of vitamins (E + C) on Nile tilapia (Oreochromis niloticus) exposed to ZnO NPs and Zn ions: Bioaccumulation and proximate chemical composition

Abstract The accumulation potency of zinc nanoparticles in Nile tilapia (Oreochromis niloticus) was previously studied but their impacts on proximate chemical composition in muscle tissue by describing the dose-dependent accumulation and the protective role of vitamins (E + C), have not been investigated. Therefore, this study was carried out to assess the protective role of vitamins (E + C) on Zn accumulation in muscle and gill tissues of O. niloticus exposed to three sub-lethal concentrations (1/8 LC50, 1/4 LC50, and 1/2 LC50) of zinc oxide nanoparticles (ZnO NPs) compared to zinc oxide bulk particles (ZnO BPs) as well as their effects on the induced chemical composition alterations for different experimental periods (7, 14, 21, and 28 days). The data displayed that fish exposed to the different sub-lethal concentrations of ZnO NPs or ZnO BPs have a significant increase (P&lt;0.05) in Zn ions accumulation in muscle and gill tissues compared to control group but Zn was accumulated in gill tissue higher than muscle tissue at all exposure periods. Also, Zn accumulation was higher in fish tissues exposed to ZnO NPs than ZnO BPs. On the other hand, groups supplemented with vitamins (E + C) showed a significant decreasing (P&lt;0.05) in accumulated Zn levels compared to groups without supplementation. The values of these supplemented groups returned to similar levels established in the control at low concentrations but still higher than control at the high concentrations. Furthermore, the results showed that moisture and ash content slightly increased while protein and fat decreased in fish exposed to ZnO NPs or ZnO BPs compared to control group. In conclusion, the findings supported that a combination of vitamins (E + C) reduced Zn accumulation and ameliorated chemical composition alterations in O. niloticus fish.

KONURALP PİRİNCİNİN FİZİKO-KİMYASAL BİLEŞENİ, FİTO-KİMYASAL ÖZELLİKLERİ, PİŞME KARAKTERİSTİKLERİ VE BİYOAKTİF BİLEŞENLERİ

This is the first study conducted on a variety of rice (Oryza sativa L.) traditionally grown in the Konuralp region of the Duzce province, in the West Black Sea region of Türkiye. It investigated the physico-chemical composition, phyto-chemical properties, cooking characteristics and bioactive compounds (total phenolic content, antioxidant activity determined with the methods of ABTS•+, CUPRAC, DPPH• and FRAP) of Konuralp Rice (KR) as well as in-vitro bioaccessibility. The proximate chemical composition of the rice was found to be as follows: the moisture content was 13.89%, the protein content was 6.48%, the total dietary fiber was 0.82%, the energy value was 323.44 kcal and the amount of starch was 59.64%. On the other hand, the phytic acid content of the sample was found to be 258.69 mg/100g. The total phenolic content of KR was found to be 2100 mg GAE/100g. The highest antioxidant capacity was found in the method of DPPH• for extractable (12.73 μmol trolox/g) and hydrolyzable phenolics (62.50 μmol trolox/g). The antioxidative bioaccessibility were found to be 80.19% (ABTS•+), 27.96% (CUPRAC), 20.63% (DPPH•) and 0.92% (FRAP). Due to the its physico-chemical and phyto-chemical properties as well as its high bioactive component content, more attention should be paid to the traditionally produced KR.

The Use of a Non-Invasive Electrical Method to Assess the Chemical Composition, Hardness, and Color of Durum Wheat Grain Cultivated in an Integrated System

Electrical properties are the least known and described among the physical properties of food products. The most widespread practical directions of their use include moisture measurements as well as dielectric and microwave heating. Less frequently, they are used to assess the physicochemical parameters of food products, including the technological features of cereal grains. Earlier research by the authors of this paper demonstrated the possibility of using an RCC substitute model of food products (conductivity and capacitance parameters) to identify the grain variety, geometric features, level of grain damage as well as grain moisture content. This model can also be used to distinguish cereal species as well as to assess the proximate chemical composition of their grain. The promising results obtained in this area encouraged us to expand the research with a material important from the food market perspective—durum wheat, obtained in the conditions of sustainable cultivation in north-eastern Europe (temperate climate). The study material was obtained from a proprietary sustainable production technology designed in a strict field experiment. The aim of this research was: (1) to assess the effect of an integrated cultivation system of native durum wheat (six variants), differentiated by a nitrogen fertilization dose (0, 80, 120 kg·ha−1) and with and without growth regulator (GR, WGR) on changes in selected quality parameters (protein, lipid, and starch contents; hardness; color) and electrical parameters (Z, Cp, Cs) of the grain; and (2) to determine the correlations between the examined quality traits and electrical properties of the grain to indicate the possibility of using a non-invasive electrical method to assess grain quality. The highest contents of starch and total lipids and the highest grain hardness were obtained in the cultivation variants GR + 0N and WGR + 0N, whereas the highest protein content—upon wheat fertilization with 120N. The study demonstrated a different strength of the correlations between the tested parameters depending on the cultivation method. In the WGR + 0N variant (environmentally friendly), the strongest correlation between grain quality traits and electrical properties was obtained for both the conductive (Z) and capacitive (Cp, Cs) parameters in the entire analyzed range of current frequencies. The cultivation of durum wheat in the integrated system, especially in the WGR variant, facilitates grain quality modeling and enables using a non-invasive electrical method for a rapid assessment of the quality traits of the grain while raising no concerns over natural environment safety. The growth regulator (GR) application during native durum wheat cultivation hampers the use of the analyzed electrical method to assess its grain quality.

Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class.

Simple SummaryGame meat has a good nutritional profile; wild boar, in particular, has lower fat, high protein, and higher iron content than meat from other domesticated animals. The present study aimed to assess the carcass characteristics and chemical composition and also to investigate the effect of gender and age on the intramuscular fatty acid profile of wild boar meat harvested during the 2010–2017 winter hunting seasons in the Frasin District hunting area (Romania). The age-class factor influenced the carcass traits (p ≤ 0.05), but not the yield, although overall, adults were heavier and had a better yield compared to the younger specimens (77.36 vs. 74.79 kg). The differences induced by gender for carcass traits and dressing yield were present but not statistically significant (p > 0.05). For the chemical composition of wild boar meat, the percentages of protein, fat, ash, and water did not present significant differences (p > 0.05) within the factors applied (gender, age-class). Regarding the studied effects, results showed that the wild boars’ age-class significantly influenced (p ≤ 0.001) the amount of meat total fat, with the adults having the highest fat content than subadults (7.60% vs. 4.52%). As for the fatty acid profile, a high ratio of PUFA/SFA (P/S: polyunsaturated fatty acids/saturated fatty acids) and n-6/n-3 PUFA was present in the meat, showing good functional properties for human health.The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.

COMPOSICIÓN QUÍMICA DEL MUCÍLAGO DE NOPAL EN DIFERENTES ETAPAS DE MADUREZ

El mucílago del nopal (Opuntia ficus-indica) es un hidrocoloide que ayuda a regular el contenido de agua celular en la planta para sobrevivir durante períodos largos de sequía. Está compuesto principalmente de azúcares neutros y ácidos y la concentración de estos puede cambiar debido a las etapas de madurez de los cladodios o nopales. Por esta razón, la hipótesis de este trabajo fue que los estados de madurez del nopal producen cambios en la composición química del mucílago, y el objetivo de este estudio fue caracterizar el mucílago de nopal de tres diferentes estados de madurez, a saber, tierno, joven, maduro según su composición química proximal, análisis de grupos funcionales, identificación y cuantificación de azúcares, así como el microanálisis elemental de los respectivos nopales. Los resultados mostraron que el mucílago de nopal maduro presentó mayor contenido de cenizas, fibra y azúcares totales, 34.8, 47.5 y 14.32 g 100 g-1 respectivamente, y de ácido urónico con 34.5 %, respecto a los demás mucílagos. Los grupos funcionales identificados en los tres mucílagos (O-H, C-H de metileno, C=O de carboxílico, C-N de aminas, y enlaces C-O de alcohol primario y secundario) fueron iguales. Sin embargo, mostraron diferencias en la intensidad de la banda entre los tres mucílagos. En las diferentes muestras de nopal se identificaron elementos químicos (minerales) como potasio, magnesio, calcio, fósforo, azufre, silicio y cloro. Los azúcares totales, fibra, cenizas, cristales de calcio y ácidos urónicos aumentaron con el estado de madurez del nopal. Los resultados generados podrían ser un potencial relevante para su aplicación en la remoción de metales pesados presentes en cuerpos de agua.

Nutritional value of black soldier fly (Hermetia illucens) larvae processed by different methods.

Nutritional value of black soldier fly (Hermetia illucens) larvae (BSFL) processed by three different methods of treatment was compared. The resulting products were the spray-dried BSFL (SPR), oven-dried BSFL 1 (OVN1) and oven-dried BSFL 2 (OVN2). Proximate chemical composition, and profiles of amino acids, fatty acids, minerals, heavy metals, vitamins and nucleotides were analysed and compared. The tested BSFL meals were considered to have a good profile of essential amino acids (EAAs), with leucine, lysine, valine, and histidine being the dominant EAAs. Their content of saturated fatty acids exceeded that of the unsaturated fatty acids. Vitamins B1, B2, and C were also present in the samples. Minerals such as calcium, potassium, phosphorus, sodium, magnesium, zinc, iron, manganese and copper were found to be in adequate amounts in almost all the samples. Heavy metals in the BSFL meals were mostly below 1g kg-1. Nucleotides such as inosine monophosphate and uridine monophosphate occurred in all the BSFL meals. Other nucleotides, including guanosine monophosphate, adenosine monophosphate, xanthosine monophosphate, and cytidine monophosphate were detected in either or both of SPR and OVN2. In general, the nutritional value of the BSFL meals tested in the present study was influenced by the method of processing.

Desarrollo de barras nutritivas utilizando cereales, granos andinos y concentrado proteico de pota

The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibility (DV) and biological value (BV) of the nutritional bar protein were 90.53% and 94.54%, respectively. Microbiological tests met the requirements for human consumption. Finally, the acceptability of the nutritional bar was high in children (93%) and met the children's requirement for essential amino acids.

Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate

ABSTRACT This research evaluates the quality and acceptability of 25%, 50%, and 75% fish protein concentrate (FPC) egg substituted cakes. Proximate chemical composition, batter and cake physical quality, microbial activity, and sensory evaluation were carried out. An impressive increase in protein, fats and ash content was noticed in GPSC. By increasing the FPC concentration, the viscosity of batters and cake volume decreased, while the specific gravity increased. In texture, the hardness, chewiness, and gumminess were increased while elasticity and cohesiveness were decreased with increase in substitution. An increase in substitution increased baking loss (BL) but reduced the water activity (aw) and the number and size of air bubbles in cake batter. By evaluating microbial activity, the total plate count (TPC) value increased, and the total fungal count (TFC) decreased while the cake crumb showed inconsistent change. The cake with 75% egg substitution was highly nutritious but displayed lower sensory attributes due to slight fishy flavor and dark color, while 25% and 50% GPSCs showed almost similar sensory attributes but nutritional value of 50% GPSC was higher than 25% GPSC. So, the cake with 50% substitution is a better option to prepare a good quality protein-enriched cake with acceptable sensory attributes.

Chemical Composition and Fatty Acid Profile of the Pectoralis major Muscle in Broiler Chickens Fed Diets with Full-Fat Black Soldier Fly (Hermetia illucens) Larvae Meal.

Simple SummaryInsect meal (processed insect protein) can effectively cater to the growing demand for protein sources in animal diets. However, insect meals have to be thoroughly analyzed before they can be incorporated into the diets of monogastric animals (such as poultry) because animal nutrition is directly correlated with the quality (including chemical composition) of meat, which was confirmed by the present study. Further research is needed to determine the efficacy of full-fat Hermetia illucens (HI) larvae meal in broiler chicken nutrition. Lower dietary inclusion levels of insect meal than those analyzed in this study, and insect meal with a modified fatty acid profile should be investigated to optimize the nutritional value and health benefits of poultry meat.The aim of this study was to determine the effect of full-fat Hermetia illucens (HI) larvae meal used as a substitute for 50%, 75% and 100% of soybean meal (SBM) in diets fed to male Ross 308 broiler chickens on the proximate chemical composition and fatty acid profile of the Pectoralis major (PM) muscle. The muscles of chickens fed HI larvae meal were characterized by a higher (p < 0.05) total concentration of pigments and lower (p < 0.05) ash content. At the lowest dietary inclusion rate (50%) of HI larvae meal, the PM muscle had a lower (p < 0.05) content of fat and collagen, compared with the remaining treatments. An analysis of the fatty acid profile of the PM muscle revealed that the total concentrations of saturated fatty acids increased (p < 0.05) and the total concentrations of polyunsaturated fatty acids decreased (p < 0.05) with increasing inclusion levels of HI larvae meal. The changes in the fatty acid profile of muscles in birds receiving HI larvae meal led to a decrease in the nutritional value of fat. The present findings indicate that the ≥50% inclusion rate of full-fat HI larvae meal as a protein source alternative to SBM in broiler chicken diets is too high due to its negative effect on the fatty acid profile of meat.

Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima)

The formulation of diets from vegetable protein enriched with immunostimulants is a suitable feeding strategy for shrimp culture. This study evaluated a feed formulated with wheat (Tritium sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima) for shrimp Litopenaeus vannamei farming. A feed based on wheat and chickpea (2.5:1) containing 3% spirulina was developed and characterized by proximal chemical analysis. The experimental feed was evaluated along with a commercial feed in a five-week field bioassay to determine the growth, survival, and health status of the juvenile shrimp. In addition, water salinity (mg·L-1) was monitored as an environmental stability factor for shrimp cultures. The proximal chemical composition of the experimental feed contained 17.5 ±0.1% protein, 2.2 ±0.3% lipids and 68.0 ±0.3% carbohydrates. The specific growth rate (0.22 ±0.05 g·days-1) of the shrimp under experimental feed did not show statistical differences in comparison with the commercial feed (P&gt; 0.05). Also, it was determined that the shrimp fed with experimental feed presented a biomass production (0.74 ±0.17 g), survival rate (&gt;98%) (P &lt;0.05) and health status better than shrimp fed with commercial feed. The influence of salinity on shrimp survival was rule out (P&gt; 0.05). This study demonstrated that the experimental feed offers a suitable diet in benefit of the performance and health of the shrimp.

Quality, Chemical Composition, Microbiological and Sensory Assessments of Stored Mackerel Fish (Rastrelliger kanagurta) Products

This study focused on the quality, chemical composition, microbiological population, and sensory assessments of stored mackerel fish products such as bouillon and sauce during the cold storage (4 °C) condition throughout the 12 month of storage period. The fish contains appreciable amounts of moisture content (71.33 g/100 g), protein content (22.55 g/100 g) and fat content (4.60 g/100 g), whereas the ash content and carbohydrate was recorded 1.23 g/100 g, and 0.29 g/100 g respectively. The results of the present study showed that the proximate chemical compositions of storage of both products generally increased at the end of the storage period to reach 10.05 g/100 g for protein content, 61.29 g/100 g for carbohydrate, and 17.01 g/100 g for ash content in stock powder. Besides, the sauce has detected an increase in protein content (4.05 g/100 g), fat content (21.12 g/100 g), ash content (3.41 g/100 g) and carbohydrate (15.09 g/100 g) respectively. The counts of Fecal coliform bacteria and Staphylococcus aureus were less than 10 indicating the good hygienic quality of the developed products. The total aerobic plate counts were significantly (p &lt; 0005) higher in mackerel fish sauce (3.0×102 CFU/g) compared to stock powder (1.5×102 CFU/g). Yeast counts were found higher in mackerel sauce (1.9×102 CFU/g) compared to mackerel stock powder (1.2×102 CFU/g) at the end of storage period. The sensory score was slightly reduced after the storage period. In mackerel fish sauce, the long storage period had adversely affected the appearance (8.25), color (8.75) and odor (8.45) of the product, whereas, it enhanced the taste 9.00, and did not affect the texture (8.75) and overall acceptability (8.70). Overall, scores of all sensory attributes of both products were high indicating the acceptability of these products by panellists. The date showed the benefits mackerel fish products and their availability after storage for 12 months.

An Overview of the Successful Application of Vibrational Spectroscopy Techniques to Quantify Nutraceuticals in Fruits and Plants.

Vibrational spectroscopy techniques are the most used techniques in the routine analysis of foods. This technique is widely utilised to measure and monitor the proximate chemical composition (e.g., protein, dry matter, fat and fibre) in an array of agricultural commodities, food ingredients and products. Developments in optics, instrumentation and hardware concomitantly with data analytics, have allowed for the progress in novel applications of these technologies in the field of nutraceutical and bio compound analysis. In recent years, several studies have demonstrated the capability of vibrational spectroscopy to evaluate and/or measure these nutraceuticals in a broad selection of fruit and plants as alternative to classical analytical approaches. This article highlights, as well as discusses, the challenges and opportunities that define the successful application of vibrational spectroscopy techniques, and the advantages that these techniques have to offer to evaluate and quantify nutraceuticals in fruits and plants.

The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage.

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.

Partial pretreatment of ingredient mixture effectively improved feed chemical composition, physicochemical properties and in vitro digestibility

Physical pretreatment, using microwave, has been performed to qualitatively improve feed ingredients prior to inclusion in aquafeed. Both partial and full microwaving pretreatments of solid ingredient mixture were investigated. Three feeds containing either pretreated protein (PP; fish meal, meat and bone meal, and soybean meal), pretreated carbohydrate (PC; broken rice and rice bran) or pretreated completely of both protein and carbohydrate (PPPC) were formulated and compared with a control feed containing non-pretreated ingredient mixture (NP). Significantly improved proximate chemical compositions were observed in both partial and full pretreatments of the ingredient mixture (P < 0.05). Qualitative changes in nutritive profiles assessed through Fourier transform infrared spectroscopy were also observed. Decreased pH and water absorption capacity, increased turbidity, with more irregular, aggregation and fusion in microstructure, and modified secondary protein structure (height and area of amides I and II, and quantities of ß-turns and random coils) indicated desirable characteristics for the pretreated feeds over the NP feed. In vitro digestibility based on crude digestive enzyme extracts from economically important fishes, Nile tilapia (Oreochromis niloticus) and striped catfish (Pangasianodon hypophthalmus), exhibited significantly improved availability of both protein and carbohydrate digestibility in all pretreated feeds (P < 0.05), and indicated that striped catfish could utilize the four feeds better than Nile tilapia did (P < 0.05). Surprisingly, the partial microwaving of only carbohydrate in the ingredient mixture (PC feed) improved aquafeed with the significantly highest bioavailability of both protein and carbohydrate (P < 0.05). This production process can be directly applied in aquafeed production.

Proximate chemical composition and lipid profile of Indian mackerel fish

Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities.

Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.

Nutritional Chemical Analysis of Taro (Colocasia esculenta Schott) Accessions from the State of Tabasco, Mexico

Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco. Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained. Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34 %, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate / 100 g sample); total phenols (0.54-5.76 Eq/g gallic acid / 100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin / 100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin / 100 g sample); and trypsin inhibitors (0.00-0.70 UIT / 100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox / g of flour values. Limitations: This work had no limitations. Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity.