Comparisons of methods for calculating retentions of nutrients in cooked foods

Murphy, Elizabeth W.; Criner, Patricia E.; Gray, Brucy C.

doi:10.1021/jf60202a021

Cited by 382 publications

(269 citation statements)

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“…Cooking yield The cooking yield of the product was determined in accordance with the standard procedure carried out by Murphy et al (1975) and expressed in percentage. The weight of restructured meat blocks were recorded before and after cooking.…”

Section: Methodsmentioning

confidence: 99%

Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block

Najeeb¹,

Mandal

Pal

2014

J Food Sci Technol

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The use of natural preservatives to increase the shelf-life of meat products is promising as they possess antioxidant and antimicrobial properties. Earlier, a highly acceptable restructured chicken slice without the addition of extra fat was developed in the same laboratory which was acceptable up to 10th day of storage under refrigeration and spoilage was mainly due to oxidation. Hence, the present study was planned to determine the efficacy of certain plant leaves' (drumstick, mint and curry leaves) powder at 1 % level as natural preservatives to enhance the shelf life of restructured chicken slices under refrigerated storage. The quality attributes of the products containing different natural preservativs were compared with the control and reference products. The control product contained no preservative and the reference product contained BHT (200 ppm) only. Incorporation of the leaf powders at 1 % level did not show any significant differences for both cooking yield (99.5-99.6 %) and proximate composition (moisture 72.2-72.3 %, protein 19.2-19.4 %, fat 4.2-4.3 % and total ash 2.3-2.4 %) of the restructured chicken slices compared to both control and reference products during storage. All products containing leaf powders showed significantly (P<0.01) lower microbial counts (2.9-3.7 log 10 CFU/g) compared to both control and BHT added products. Yeast and mould were not detected in any of the products throughout the storage period. Sensory evaluation scores showed that the restructured chicken slices incorporated with the leaf powders were as acceptable as the reference product and rated good to very good for appearance, flavor, juiciness and overall acceptability. Restructured chicken slices with the leaf powders could be safely stored without much loss in quality up to 20 days under refrigeration.

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Section: Methodsmentioning

confidence: 99%

Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block

Najeeb¹,

Mandal

Pal

2014

J Food Sci Technol

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“…The concentration of total carotenoids was obtained by summing the values for all of the quantified fractions, including the total lutein, zeaxanthin, β-cryptoxanthin, α-carotene and β-carotene fractions, as described by Murphy, Criner and Gray (1975).…”

Section: Determination Of the Carotenoid Profilementioning

confidence: 99%

“…The concentration of carotenoids with provitamin A activity (proVA) was obtained using the following formula: total β-carotene + ½ total α-carotene + ½ total β-cryptoxanthin (mg/g), as described by Murphy, Criner and Gray (1975). The apparent percentage of retention percentage for each variable was calculated using the formula proposed by Murphy, Criner and Gray (1975).…”

Section: Determination Of the Carotenoid Profilementioning

confidence: 99%

Carotenoid Retention in Minimally Processed Biofortified Green Corn Stored Under Retail Marketing Conditions

et al. 2015

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Storing processed food products can cause alterations in their chemical compositions. Thus, the objective of this study was to evaluate carotenoid retention in the kernels of minimally processed normal and vitamin A precursor (proVA)-biofortified green corn ears that were packaged in polystyrene trays covered with commercial film or in multilayered polynylon packaging material and were stored. Throughout the storage period, the carotenoids were extracted from the corn kernels using organic solvents and were quantified using HPLC. A completely factorial design including three factors (cultivar, packaging and storage period) was applied for analysis. The green kernels of maize cultivars BRS1030 and BRS4104 exhibited similar carotenoid profiles, with zeaxanthin being the main carotenoid. Higher concentrations of the carotenoids lutein, β-cryptoxanthin, and β-carotene, the total carotenoids and the total vitamin A precursor carotenoids were detected in the green kernels of the biofortified BRS4104 maize. The packaging method did not affect carotenoid retention in the kernels of minimally processed green corn ears during the storage period.Index terms: Provitamin A; biofortification; packaging; storage. RESUMOO armazenamento de produtos alimentícios processados pode causar alterações na sua composição química. Sendo assim, objetivou-se, com este trabalho, determinar a retenção de carotenóides em grãos de milho verde normal e biofortificado com precursores de vitamina A, em espigas minimamente processadas, embaladas em bandeja de poliestireno com cobertura de filme comercial e embalagem multicamadas nylon poli ao longo do período de estocagem do produto. Os carotenóides foram extraídos dos grãos de milho verde em esquema sequencial de solventes orgânicos e quantificados por CLAE. O experimento foi planejado em delineamento inteiramente casualizado em esquema fatorial, constituído de três fatores (cultivar, embalagem, período de armazenamento). Os grãos verdes das cultivares de milho BRS1030 e BRS4104 apresentam semelhança no perfil de carotenóides, sendo zeaxantina o principal carotenoide presente nos grãos verdes desses materiais. Maiores concentrações dos carotenóides luteína, β-criptoxantina, β-caroteno, carotenóides totais e do total de carotenóides precursores de vitamina foram identificadas nos grãos verdes do milho biofortificado BRS4104. A retenção de carotenóides em grãos verdes de milho, durante o período de estocagem das espigas minimamente processadas, não foi influenciada pelos tipos de embalagens estudadas.Termos para indexação: Provitamina A; biofortificação; embalagem; armazenamento.

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“…Ao final, o resíduo sólido resultante foi recuperado por centrifugação (12.000 × g/10 minutos). A retenção efetiva levou em conta a perda de sólidos, por solubilização de minerais e proteínas (sarcoplasmáticas) e arraste de lípides, de acordo com Murphy, Criner e Gray (1975). A perda de sólidos considerada foi de 28,46 g.100 g -1 , em matéria seca, sendo 6,10 g em minerais, 19,41 g em proteínas (correspondente a 25% da proteína total, segundo HAARD, 1995) e 2,95 g em lípides.…”

Section: Retenção Do Selêniounclassified

“…A retenção aparente de micro e macronutrientes é maior que a real em alimentos cujos processamentos levam à perda de sólidos, implicando, necessariamente, que se conheça a perda de massa para então ser estabelecida a retenção efetiva (MURPHY;CRINER;GRAY, 1975). Desta forma foi constatada uma retenção efetiva de 68,81%, considerada quantitativamente expressiva, podendo ser empregada como um valor mínimo em propósitos práticos, mesmo que subestimada.…”

Section: Selêniounclassified

Concentração e retenção do selênio em peixes marinhos

Filho¹,

Macedo²,

Fávaro³

2010

Ciênc. Tecnol. Aliment.

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IntroduçãoO selênio (Se) é um micronutriente essencial, está incorporado ao sítio ativo de selenoproteínas, entre as quais importantes enzimas antioxidantes, reduzindo riscos de aterosclerose e câncer. Atua também no catabolismo hormonal, sistema imunológico, fertilidade, reprodução e metabolismo muscular (BROWN; ARTHUR, 2001;RAYMAN, 2000) e, se ocorrer em concentrações elevadas, é reconhecido como um agente tóxico (LALL, 1995).O pescado, por conter substancialmente maiores concentrações de Se do que outros alimentos cárneos, é considerado a maior fonte dietária desse nutriente (LALL, 1995). Ao mesmo tempo o pescado é a maior fonte de mercúrio (Hg) na dieta humana, em consequência de sua vulnerabilidade natural, ocorrida por contaminação cumulativa através da cadeia trófica (TENUTA-FILHO;NASCIMENTO, 2007). Paralelamente, tem sido considerado que o Hg ou o metilmercúrio (MeHg) combinados com o Se, em alimentos de origem marinha, protegem o consumidor contra a ação tóxica do Hg. Esta complexação incidentalmente reduz a biodisponibilidade do Se (RAYMAN, 2000). Por sua vez, nenhuma propriedade nutricional ou biológica benéfica é atribuída ao Hg.Como na grande maioria do pescado marinho o Se muscular está estequiometricamente em excesso em relação ao Hg, tem sido considerado que o consumo de peixes, crustáceos e moluscos não expõe o consumidor aos efeitos tóxicos do Hg. A interação entre Hg e Se tem sido estudada, mas não o suficiente para o necessário entendimento da ação protetora do Se (PEAKALL; BURGER, 2003;RUITER, 1995). AbstractFish contains considerably higher selenium (Se) concentrations than other kinds of meats, and thus it is considered a major dietary source of this nutrient. At the same time, fish is also the major source of mercury (Hg) in the human diet, whose toxicity can be reduced by the Se through the interaction between both compounds. In consequence, the biological availability of Se is reduced. In the current study, the occurrence of Se was evaluated in commercially available Brazilian marine species, and the retention of Se in sharks (sand tiger shark) was determined. The average levels of Se found in bony fish, gutted corvina (Micropogonias furnieri), triggerfish (Balistes capricus), hake and sardine (Sardinella brasiliensis), 0.48 ± 0.18 µg.g -1 , and in cartilaginous fish, small shark (squantina Guggenheim), hammerhead shark, spinner shark, and sand tiger shark, 0.36 ± 0.07 µg.g -1 , did not differ from one another (p > 0.05). In fact, their occurrence was in accordance with the literature data on marine fish. The levels of Se found in the sharks (predatory species) are not enough to establish a stoichiometric relation for the interaction with Hg focusing on the desired toxic protection. The effective Se retention evaluated in the sand tiger shark, after extraction with water, was considered high (minimum of 68.81%) and important taking nutritional and toxicological aspects into account. Keywords: selenium; marine fish; mercury. ResumoO pescado contém substancialmente maiores concentrações d...

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Comparisons of methods for calculating retentions of nutrients in cooked foods

Cited by 382 publications

References 3 publications

Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block

Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block

Carotenoid Retention in Minimally Processed Biofortified Green Corn Stored Under Retail Marketing Conditions

Concentração e retenção do selênio em peixes marinhos

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