Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques

Marzocchi, Silvia; Pasini, Federica; Baldinelli, Chiara; Caboni, Maria

doi:10.5650/jos.ess17139

Cited by 12 publications

(9 citation statements)

References 31 publications

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“…The global water mean content was 31.79 ± 0.79%, while the global fat content was 30.53 ± 1.98%. The fat content was in agreement with values reported in other published works. − Finally, the cholesterol content did not present any significant differences ( p < 0.67) between the two groups of samples; in fact, it ranged between 0.06 and 0.08 g/100 g of cheese, a range similar to results reported by Manuelian et al…”

Section: Resultssupporting

confidence: 91%

Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

Salaberría

Marzocchi

Bortolazzo

et al. 2020

ACS Food Sci. Technol.

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Lipolysis of PDO Parmigiano Reggiano cheese from different dairies was studied to evaluate the effect of sodium chloride (NaCl) reduction on the lipidic fraction. The total and individual free fatty acid and diglyceride contents were determined for two groups of samples, normal NaCl content (1.50% p/p) and reduced NaCl content (1.37% p/p). In addition, fat, water, NaCl, and cholesterol contents were also determined. The NaCl content was 9.01% higher in the normal NaCl group than in the reduced NaCl group. The most abundant fatty acid was palmitic acid, followed by oleic, myristic, and stearic acid, which altogether accounted for approximately 75% of the total content. Cheese with a normal NaCl content presented concentrations of C8:0 and C18:0 higher than those of reduced NaCl samples, while the latter showed a higher proportion of C10:0, C14:1c, and C16:0. The total free fatty acid and diglyceride contents were higher in the reduced NaCl samples, so a 9.01% reduction in the concentration of this component could accelerate the lipolysis process. On the contrary, the free fatty acid composition profile was similar in both groups.

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Section: Resultssupporting

confidence: 91%

Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

Salaberría

Marzocchi

Bortolazzo

et al. 2020

ACS Food Sci. Technol.

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“…cess, which takes place at unsaturated fatty acids, increasing the total SFA amount [26,27]. Compared to the literature [42][43][44], the results obtained in this work revealed lower amount of saturated and polyunsaturated fatty acids and higher concentration of monounsaturated fatty acids.…”

Section: Supplementary Materialscontrasting

confidence: 46%

“…Because of the hydrogenation process of unsaturated fatty acids that make them saturated that occurs in bovine rumen due to its microflora, polyunsaturated fatty acid content is very low in bovine meat [26]. A study conducted on calf, young bull, and cow meat confirmed this fatty acid development [27]. Animal species, breed, age, and farmed technique can affect fatty acids composition [28].…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids

Tedeschi

Anzani

Ferri

et al. 2021

Foods

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The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline.

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“…The fatty acid composition was determined as fatty acid methyl esters (FAMEs) by capillary gas chromatography analysis after alkaline treatment (Christie, 1982). Methyl tridecanoate (C13:0, 2 mg/mL) was used as internal standard and FAMEs were measured on a GC 2010 Plus gas chromatograph (Shimadzu Corporation, Kyoto, Japan) equipped with a flame ionisation detector (FID) and an AOC-20s auto sampler (Shimadzu Corporation), at the same conditions reported in Marzocchi, Pasini, Baldinelli & Caboni (2018). Peak identification was accomplished by comparing peak retention time with GLC-463 standard mixture from Nu-Check (Elysian, MN, USA) and FAME 189-19 standard mixtures from Sigma-Aldrich Chemicals (St. Louis, MO, USA) and expressed as weight percentage of total FAMEs.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

EFFECT OF HARVESTING TIME ON HEMP (Cannabis sativa L.) SEED OIL LIPID COMPOSITION

Marzocchi¹,

Caboni

Authorea

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The most common food using hemp (Cannabis sativa L.) is hempseed oil (HSO) because it is a rich source of nutrients and not nutrients with nutritional and functional beneficial effects for human body. Harvesting time can affect the quality of HSO, consequently the aim of this study was to evaluate the composition of lipid fraction, fatty acids, tocopherols and sterols, during ripening. Two cultivars, Futura 75 and Carmagnola, were collected at three ripening stages during August and September 2015 and their lipid composition was determined by analytical techniques. Among the fatty acid identified, the linoleic acid was the preponderant, followed by oleic, α-linolenic and palmitic acid. Linoleic:α-linolenic acid and polyunsaturated:saturated fatty acid ratios decreased and increased, respectively, in both varieties with ripening. γ-tocopherol was the preponderant tocopherol identified, Futura 75 showed the highest content in the middle of maturation while Carmagnola at the beginning.β-sitosterol was the predominant sterol identified in both varieties, followed by campesterol, Δ5-avenasterol, stigmasterol and Δ7-stigmasterol. Total sterol content increased and decreased with ripening in Futura 75 and Carmagnola, respectively. The study confirms that ripening stage affects the quality of hempseed oil, important parameter to consider for hemp seed producers.

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Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques

Cited by 12 publications

References 31 publications

Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids

EFFECT OF HARVESTING TIME ON HEMP (Cannabis sativa L.) SEED OIL LIPID COMPOSITION

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