The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Wójciak, Karolina M.; Stasiak, Dariusz M.; Ferysiuk, Karolina; Solska, Elżbieta

doi:10.1016/j.meatsci.2018.10.010

Cited by 20 publications

(13 citation statements)

References 28 publications

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“…The HH was first used in research on ruminants [ 46 , 77 , 91 ], which was subsequently extended to dairy products [ 54 , 55 , 78 , 86 , 87 ], marine products [ 34 , 36 , 37 , 38 , 39 , 72 , 90 ] , and other fields [ 47 , 48 , 52 , 62 ]. Paiva et al selected four Azorean macroalgae and used the HH as one of the indices to evaluate their nutritional and health promoting aspects, and found that the HH value ranges from 1.26 to 2.09 [ 90 ].…”

Section: Nutritional Indicesmentioning

confidence: 99%

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Nutritional Indices for Assessing Fatty Acids: A Mini-Review

Chen

Liu

2020

IJMS

586

439

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Dietary fats are generally fatty acids that may play positive or negative roles in the prevention and treatment of diseases. In nature, fatty acids occur in the form of mixtures of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA), so their nutritional and/or medicinal values must be determined. Herein, we do not consider the classic indices, such as ∑SFA, ∑MUFA, ∑PUFA, ∑n-6 PUFA, ∑n-3 PUFA, and n-6 PUFA/n-3 PUFA; instead, we summarize and review the definitions, implications, and applications of indices used in recent years, including the PUFA/SFA, index of atherogenicity (IA), the index of thrombogenicity (IT), the hypocholesterolemic/hypercholesterolemic ratio (HH), the health-promoting index (HPI), the unsaturation index (UI), the sum of eicosapentaenoic acid and docosahexaenoic acid (EPA + DHA), fish lipid quality/flesh lipid quality (FLQ), the linoleic acid/α-linolenic acid (LA/ALA) ratio, and trans fatty acid (TFA). Of these nutritional indices, IA and IT are the most commonly used to assess the composition of fatty acids as they outline significant implications and provide clear evidence. EPA + DHA is commonly used to assess the nutritional quality of marine animal products. All indices have their advantages and disadvantages; hence, a rational choice of which to use is critical.

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Section: Nutritional Indicesmentioning

confidence: 99%

“…Seaweeds [27][28][29]58,59], crops [30,31,60,61], plant oil [62], shellfish [63], shrimp [64], fish [36][37][38][39][65][66][67][68][70][71][72][73], meat [43,48,50,52,53,75,77], and dairy products [54,55,78,80,[86][87][88][89] 4 HH Hypocholesterolemic /hypercholesterolemic ratio (cis-C18:1 + ΣPUFA)/(C12:0 + C14:0 + C16:0)…”

Section: Nutritional Indicesmentioning

confidence: 99%

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

Chen

Liu

2020

IJMS

586

439

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“…Recent studies (Moczkowska et al, 2017) show that we are increasingly encountering muscle protein oxidation due to genetic pressure and/or intensive nutrition. These processes usually lead to aggregation of proteins, reduction in their digestibility and a negative impact on consumer health (Estévez, 2011;Wójciak et al, 2019). Figure 3 and Figure 4 shows the results of SDS-PAGE and diagonal electrophoresis applied to control meat and meat from chickens in the experimental groups.…”

Section: Discussionmentioning

confidence: 99%

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Sałek

Konieczka

Przybylski

et al. 2021

Annals of Animal Science

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Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromises meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulate this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatment), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets contained 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose; 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8-21 and days 22-36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

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“…Garam mandi (61)(62)(63)(64) Kapasitas Kalor (72)(73)(74)(75) Sintesis organik (16; 76-78) Pengering (34)(35)(36)(37) Pertanian (38)(39)(40) Farmasi (18)(19)(20)(21) Elektrolit pada sintesis (85)(86)(87) Koagulan (31)(32)(33) Mobilitas Ion (65)(66)(67) Bentuk dan struktur (11; 46; 80; 81) MgSO4 umumnya dapat dijumpai dalam garam epsomite yakni MgSO4.7H2O. Di alam senyawa ini terdapat dalam bentuk mineral sulfat.…”

Section: Sifat Fisikaunclassified

Analisis Termodinamika Molekul Magnesium Sulphate (MgSO4)

Yuliani¹,

Zainul²

2018

Preprint

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Magnesium sulfat merupakan salah satu garam anorganik dengan rumus kimia MgSO4. Magnesium sulfat ini termasuk senyawa ionik karena terdapat ikatan antara logam magnesium dengan spesi non logam sulfat. Magnesium sulfat bersifat polar, bentuk anhidratnya sangat higroskopik dan mudah memiliki koordinasi dengan air. Umumnya magnesium sulfat terbentuk dalam formasi hidrat MgSO4.xH2O. Penelitian ini bertujuan untuk menganalisis pengaruh sifat termodinamika molekul MgSO4 terhadap interaksi molekuler di dalam senyawa tersebut. Metode yang digunakan ialah pemodelan dengan aplikasi ChemOffice 15.0. Sedangkan untuk data mobilitas ion, konduktivitas, viskositas, kecepatan hanyut dengan menggunakan perhitungan dan data dari hasil review beberapa jurnal penelitian yang berkaitan dengan magnesium sulfat sesuai tahapan yang tertera pada fishbond. Magnesium sulfat memiliki sifat termokimia dalam fasa solid dengan ∆𝐻𝑓,∆𝐺𝑓,𝑆°, 𝑑𝑎𝑛 𝐶𝑝 pada tekanan 1 atm dan suhu 25°C yang masing-masing mempunyai nilai -1284,9 kJ/mol, -1170,7 kJ/mol, 91,6 J/molK dan 96,48 J/molK. Mobilitas ion Mg2+dan SO42- adalah 5,50.10-8m2s-1V-1 dan 8,29.108m2s-1V-1. Panas reaksi standar (ΔHr°) MgSO4 bernilai negatif maka reaksi bersifat eksotermis

show abstract

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Cited by 20 publications

References 28 publications

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

Gradually Increasing Vitamin E Dose Allows Increasing Dietary Polyunsaturation Level While Maintaining the Oxidation Status of Lipids and Proteins in Chicken Breast Muscle

Analisis Termodinamika Molekul Magnesium Sulphate (MgSO4)

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