Fatty Acid Composition of Female Turkey Muscles in Kazakhstan

Igenbayev, Aidyn; Okuskhanova, Eleonora; Нургазезова, Алмагуль Нургазезовна; Rebezov, Мaksim; Kassymov, Samat; Nurymkhan, Gulnur; Tazeddinova, Diana; Mironova, Irina; Ребезов, Максим Борисович

doi:10.36380/jwpr.2019.9

Cited by 37 publications

(6 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Of these, NLC -47.8 34.2%; MUFA -32.3-35.4% (cis-MUFA -99.4% and trans-MUFA -0.180-0.212%); CLA -0.0768-0.0941%; PUFA -23.4-26.6%. The main trans-MUFAs were elaidic (9 t-18: 0.0776%) and vaccenic (11 t-18: 1; 0.0273%) acids [27], [28].…”

Section: Resultsmentioning

confidence: 99%

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Igenbayev

Amirkhanov

Ospankulova

et al. 2022

Potr. S. J. F. Sci.

Self Cite

View full text Add to dashboard Cite

In this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (back, hip, rib, and neck) were tested. Comparative analysis of the content of trans isomers of fatty acids (TFA) was performed. The analysis of the obtained samples showed that the TFA content is significantly (p <0.05) different in different parts of the carcasses of all animals. Their highest content was observed in the mutton sample, which reached 79.56-82.04%. The beef was next after mutton (6.20-9.64%). Less than in mutton and beef, but more than in pork and TFAs were contained in stall horse meat (2.75-5.52%). Of the two types of horse meat, there was less TFA in horse meat of pasture content (1.85-3.46%). Compared to all studied samples, the lowest level of trans fatty acids was in pork (0.91-1.39%). In horse meat of both types, TFAs were present in trans-9-C16: 1. More types of TFA were found in the meat of other animals: in mutton (trans-9-C14: 1; trans-9-C16: 1; trans-9-C18: 1; trans-11 C18: 1; trans-9-trans- 12-C18: 2), in beef (trans-9-C16: 1; trans-9-C18: 1; trans-11-C18: 1; trans-9-trans-12-C18: 2), in pork (trans-9-C16: 1). In addition to TFA, an analysis was made of the ratio of omega-6 and omega-3 (ω-6: ω-3). Considering that the lower the ratio of ω-6: ω-3 in fat, the healthier it is for the human body, the most optimal among the studied samples in terms of the ratio of ω-6: ω-3 fatty acids was mutton (1.83-2.35) and horse meat of stall keeping (1.76-6.53). The most unfavourable ratios were in the pork samples (17.46-35.69). The ratio ω-6: ω-3 in other animals was within the following limits: beef (5.35-9.13), horse meat of pasture content (7.08-10.50).

show abstract

Section: Resultsmentioning

confidence: 99%

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Igenbayev

Amirkhanov

Ospankulova

et al. 2022

Potr. S. J. F. Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Kandungan palmitoleat pada potongan komersial karkas dada lebih tinggi dibandingkan paha. Igenbayev et al (2019) menyatakan bahwa asam palmitoleat termasuk monounsaturated fatty acid (MUFA) yang banyak ditemukan dalam daging putih atau dada dibandingkan daging merah atau paha. Kandungan asam palmitoleat berpengaruh terhadap pencegahan penyakit kardiovaskuler, hepatic steatosi, cancer, diabetes dan obesitas.…”

Section: Analisis Dataunclassified

Karakteristik Asam Lemak Tak Jenuh Dan Kolesterol Sosis Daging Kalkun Berdasarkan Bagian Dada Dan Paha

Dwiloka

Rusdiansyah

Pramono

2021

JPA

View full text Add to dashboard Cite

Penelitian ini dilakukan dengan tujuan mengetahui karakteristik asam lemak tak jenuh dan kolesterol olahan daging kalkun dalam produk sosis yang berbahan dasar potongan komersial karkas yang berbeda bagian yang terdiri dari dada dan paha. Percobaan yang dilakukan dalam rancangan acak kelompok (RAK) yaitu 2 perlakuan dengan 4 kali ulangan. (T1) sebagai perlakuan potongan karkas dada dan (T2) sebagai perlakuan potongan karkas paha. Parameter pertama yang diujikan adalah asam lemak tak jenuh dan parameter kedua adalah kolesterol. Hasil penelitian ini yaitu adanya perbedaan potongan komersial karkas yang dapat mempengaruhi kualitas asam lemak tak jenuh dan kolesterol sosis daging kalkun. Sosis dengan potongan komersial karkas dada dapat menurunkan kandungan kolesterol (88.5%) dibandingkan karkas paha (89.1 %) dan memiliki kandungan asam lemak yang lebih tinggi (63.47%) dibandingkan karkas paha (60.86%) sehingga memberi manfaat untuk kesehatan.

show abstract

“…Производство мяса птицы и его потребление ежегодно растет в Республике Казахстан и мире [1][2][3]. С увеличением доли выхода мяса увеличивается и количество вторичных продуктов убоя птицы.…”

Section: введение / Introductionunclassified

Effect of acid-base treatment on the physicochemical properties of finely ground chicken feet and heads

Suychinov¹,

Yessimbekov²,

Kabdylzhar³

et al. 2022

Agrarnaâ nauka

View full text Add to dashboard Cite

Relevance. The rational use of secondary raw materials and the development of effective methods for their processing for food purposes is an actual direction. The article presents the results of a study of the physico-chemical properties of finely ground minced chicken heads and feet treated with organic acids (ascorbic, citric, acetic) and pepsin.Methods. To obtain finely ground minced chicken heads and feet, a fine grinding machine with a gap between the knives of less than 0.1 mm was used. The resulting finely ground minced meat was kept in a solution of organic acids and pepsin in a ratio of 1:1 for up to 24 hours. The determination of the chemical composition, moisture-binding capacity, and yield value was carried out according to standard methods.Results. Studies have established that the treatment of chicken heads and feet with various organic acids and pepsin leads to a change in the chemical composition. In all samples, regardless of the reagent, there is a significant increase in moisture. Meanwhile, the protein and fat content are reduced. The maximum decrease in protein occurs during exposure to a solution of acetic acid. Exposure in a solution of ascorbic acid significantly reduces the proportion of fats. The results revealed a significant difference in moisture binding capacity after treatment. So, after 3 hours of treatmentwith citric, ascorbic, and acetic acids, the moisture-binding capacity of chicken heads doubled. Treatment with pepsin slightly increased the moisture-binding capacity. Further processing leads to a decrease in moisture-binding capacity. Treatment of minced chicken heads and feet with various reagents leads to loosening of the structure, improvement in consistency and a significant decrease in the yield value. In the course of the research, it was found that treatment with a solution of ascorbic acid provides optimal indicators of the chemical composition, moisture-binding capacity and ultimate shear stress of minced chicken heads and feet.

show abstract

Fatty Acid Composition of Female Turkey Muscles in Kazakhstan

Cited by 37 publications

References 9 publications

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Karakteristik Asam Lemak Tak Jenuh Dan Kolesterol Sosis Daging Kalkun Berdasarkan Bagian Dada Dan Paha

Effect of acid-base treatment on the physicochemical properties of finely ground chicken feet and heads

Contact Info

Product

Resources

About