Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value-added products

Pegg, Ronald B.; Amarowicz, Ryszard; Code, William E.

doi:10.1016/j.foodchem.2005.04.002

Cited by 55 publications

(20 citation statements)

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“…It has been reported that during heat processing at 115℃ of British herring about one quarter of the creatine is converted into creatinine (Hughes, 1960). Moreover, increase in creatinine concentration with cooking was sensibly larger than the decrease of creatine content (Pegg et al, 2006). Changes in creatinine/creatine ratios of herring fillet at different drying stages are shown in Table 1.…”

Section: Resultsmentioning

confidence: 96%

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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This study was conducted to investigate the effect of drying time on creatine/creatinine ratios, and subsequently taste of herring fillet. Creatine and creatinine contents were quantified during drying of herring fillet by hydrophilic interaction liquid chromatography (HILIC) and their effect on sensory perception was determined. Results showed that creatine content decreased significantly (p < 0.05), while creatinine content increased during the drying period. Creatinine/creatine ratio of herring fillet increased significantly (p < 0.05) up to the eighth day of drying and plateaued out thereafter. Sensory evaluation revealed that addition of a mixture of creatine and creatinine (at the ratio between 95:5 and 75:25) to the Japanese noodle soup resulted in optimum flavor enhancement of soup characteristics such as thickness, mouthfulness and continuity. These results suggest that for dried herring fillet, optimum creatinine/creatine ratios are reached after 10 days of drying.Keywords: herring, seafood processing, creatine, creatinine, taste, sensory evaluation *To whom correspondence should be addressed. E-mail: azad_shh@yahoo.com † Present address: School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh IntroductionDried herring (Clupea pallasii) fillet (migaki nishin in Japanese) is highly appreciated as an ingredient in savory dishes due to its flavor enhancing properties. In particular, addition of dried herring fillet to noodle soup enhances flavor characters, such as thickness, mouthfulness, and continuity. These flavor characters are often called kokumi in Japanese. In Japan, processing of herring fillets are usually carried out by drying under controlled conditions. Processors usually sell their products after 10 days of drying. It is thought that this is the period required for herring fillet to obtain its unique taste and flavor. Although, its primary purpose is preservation, drying gives the product a characteristic taste and flavor (Shah et al., 2009a).During the processing of dried herring fillet, a large number of biochemical reactions occur, some of which lead to improved quality and taste. Dried herring fillet contains a large number of compounds of interest including creatine and creatinine. Creatine ( Fig. 1) and its phosphorylated derivative phosphocreatine are key components of the energy delivery process in several tissues. Moreover, creatine plays a vital role in the energy metabolism of skeletal muscle, providing the necessary energy for vigorous muscle contraction (Wyss and Kaddurah-Daouk, 2000). In contrast, in the muscle tissue, creatine is converted into creatinine (Fig. 1) non-enzymatically by intramolecular dehydration. This nonenzymatic conversion takes place easily under heating conditions such as meat cooking (del Campo et al., 1998) and heat increases the reaction rate (Wyss and Kaddurah-Daouk, Materials Herring (Clupea pallasii), captured at the coast of Kamchatka Peninsula, Russia, in October 2009 was obtained from a fishery processing c...

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Section: Resultsmentioning

confidence: 96%

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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“…For example, creatine level in fresh ground emu meat (0.7 g/100 g) was lower than in beef (0.78 g/100 g); however, after thermal processing higher levels were detected in emu dried meat (1.55 g/100 g) than in dried beef (1.51 g/100 g). 5 Karklina and Kivite (20), 6 USDA (60), 7 Filgueras et al (11) This data shows that processed emu meat snack may be potentially considered as a functional food for athletes keen on performance enhancement through increased consumption of high-quality creatine from a natural food source (36). Moreover, ostrich meat is very rich in anserine as compared to other meats, especially beef.…”

Section: Nutritional Characteristics Of Ostrich Emu and Rhea Meatmentioning

confidence: 99%

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Horbańczuk

Wierzbicka

2016

Journal of Veterinary Research

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In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

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“…These were comparable to 0.08-0.10 mg/100 g edible meat for Cu content, and in the upper limit of values (1.06-3.10 mg/100 g edible meat) for Zn content, reported in earlier studies (Lombardi-Boccia et al, 2005;Sales & Hayes, 1996) on the mineral composition of ostrich meat. Substantially higher values have been found for Se content (0.11 mg/100 g) Table 3 Mineral composition (mg/100 g edible meat) of different ostrich muscles (mean ± SD of raw emu (Dromaius novaehollandiae) meat (Pegg, Amarowicz, & Code, 2006), and in three muscles (M. obturatorius medalis, M. iliotibialis lateralis, M. iliofibularis) from rhea (Rhea americana) (0.07-0.09 mg/100 g edible meat; Ramos, Cabrera, del Puerto, & Saadoun, 2009). However, Se content of meat is highly correlated to the Se contents of soil, grass, and feed ingredients (Ramos et al, 2009).…”

Section: Mineral Compositionmentioning

confidence: 99%

Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

et al. 2009

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Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value-added products

Cited by 55 publications

References 19 publications

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Technological and nutritional properties of ostrich, emu, and rhea meat quality

Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

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