The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). An abundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits at different ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachidonic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.
(2017) Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels, CyTA -Journal of Food, 15:4, 582-591, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 The influence of tomato peel powder on the water holding capacity, microstructural character, and sensory quality of reduced-fat sausages during storage was investigated. In this work, rough tomato peels were crushed to powders of 0.15-and 0.025-mm particle sizes by conventional crushing and airflow ultramicro-crushing, respectively. Replacing fat with tomato powder significantly increased the amount of free water in sausages after storage, as determined by lowfield nuclear magnetic resonance imaging. However, less free water was present in sausage samples that were already of the reduced-fat variety. Sausages with the conventional mechanically crushed tomato powder showed denser and more compact structures than sausages with those using the airflow ultramicro-crushed powder. Compared to the case of sausages with higher levels (3%) of tomato peel, granulation was more obvious (p < 0.05) in samples with lower levels of tomato peel (0.5%), and more pores were observed in the samples with higher tomato powder content. The results indicated that low doses of conventionally crushed tomato powder as a potential fat substitute could be used in the sausage industry.Efectos de la piel de tomate como sustituto de grasa en la textura, la migración de humedad y la calidad sensorial de salchichas con distintos niveles de grasa RESUMEN Se investigó la influencia que tiene la piel de tomate en polvo en la capacidad de retención de agua, el carácter microestructural y la calidad sensorial de salchichas de bajo contenido graso durante su almacenamiento. Para efectos de esta investigación se pulverizaron pieles de tomate rugosas empleando trituración convencional y trituración ultramicro con flujo de aire hasta reducirlas a partículas de polvo de 0,15 y 0,025 mm, respectivamente. Las imágenes obtenidas por resonancia magnética nuclear de campo bajo mostraron que la sustitución de grasas por piel de tomate en polvo aumentó significativamente la cantidad de agua libre en las salchichas después de almacenarlas. Sin embargo, en aquellas muestras de salchicha que ya eran de bajo contenido graso se detectó menos agua libre. Asimismo, se comprobó que las salchichas con tomates en polvo triturados mediante el método mecánico convencional presentan estructuras más densas y más compactas que aquellas con tomate en polvo obtenido mediante trituración ultramicro con flujo de aire. Comparativamente, se observó que la granulación fue más evidente (p < 0,05) en aquellas muestras de salchichas que contenían niveles más bajos de piel de tomate (0,5%) que en aquellas con niveles más elevados de piel de tomate (3%); además, se detectó mayor número de poros en las muestras con contenido de tomate en polvo más elevado. Estos resultados indican que en la industria salchichera pueden ...
The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.
A novel, rapid, and reliable ultra-high performance supercritical fluid chromatography (UHPSFC) method was developed to correctly separate and quantitatively determine Sudan dyes in chilli products. The effect of different separation parameters on the retention characteristics of Sudan dyes was investigated. The results showed that diode array detection of Sudan I-II was accomplished at 480 nm, and that of Sudan III-IV at 500 nm. In the analysis of Sudan dyes, the whole analysis time was less than 10 minutes, the method had a limit of detection and limit of quantification of 0.25 μg/mL and 0.50 μg/mL, respectively. All calibration curves had good linearity (r 2 > 0.9989) within the tested concentration ranges. The method had intra-and inter-day precision of less than 3.5% and 4.1%, respectively, with a recovery between 96.58% and 104.50%, and a relative standard deviation of less than 4.4%. The method was successfully applied to analyze chilli product sample.Determinación rápida de colorantes de Sudán en productos de chile utilizando cromatografía de fluido supercrítico de ultra alto rendimiento-detección de matriz de fotodiodos RESUMEN El presente estudio se propuso desarrollar un método novedoso, rápido y fiable de cromatografía de fluidos supercríticos de alto rendimiento (UHPSFC) para separar correctamente y determinar cuantitativamente los colorantes Sudán en productos de chile. Para ello, se investigó el efecto de diferentes parámetros de separación en las características de retención de los colorantes Sudán. Los resultados permitieron constatar que la detección por matriz de diodos de Sudán I-II se logró a 480 nm, mientras que la de Sudán III-IV ocurrió a 500 nm. Asimismo, al analizar los colorantes de Sudán, la totalidad del tiempo de análisis fue inferior a 10 minutos, el método tuvo un límite de detección y un límite de cuantificación de 0.25 μg/mL y 0.50 μg/mL, respectivamente. Todas las curvas de calibración mostraron buena linealidad (r 2 > 0.9989) dentro de los rangos de concentración probados. Además, el método tuvo una precisión intra e interdiaria inferior a 3.5 y a 4.1%, respectivamente, registrando una recuperación de entre 96.58 y 104.50%, y una desviación estándar relativa inferior a 4.4%. En conclusión, el método se aplicó con éxito para analizar muestras de productos de chile.
The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.
The current work aimed to evaluate the effect of ultrasonic treatment on the enzymatic transesterification of medium–long–medium (MLM) lipids using 2‐monoacylglycerol, bearing distinct fatty acids at the sn ‐2 position with palmitic acid, octadecanoic acid, oleic acid, eicosapentaenoic acid, and docosahexaenoic acids as sn ‐2 acyl donors. The effects of ultrasonic treatment conditions, including substrate concentration, reaction temperature and time, and enzyme loading, on the insertion of fatty acids into the sn ‐2 acyl position of MLM lipids were investigated. The data showed that low‐frequency ultrasonic treatment could remarkably improve the insertion rate of polyunsaturated fatty acid (PUFA) into the sn ‐2 position of MLM lipids, compared with the conventional treatment method. By increasing the ultrasonic frequency from 20 to 30 KHz, while maintaining power at 150 W, the rate of synthesis of monounsaturated fatty acid and PUFA increased from 23.7% and 26.8% to 26.6% and 32.4% ( p < 0.05), respectively. Moreover, ultrasonic treatment reduced the optimum reaction temperature from 45 to 35°C. However, the activity of Lipozyme RM‐IM treated with ultrasound considerably declined from 31.10% to 26.90% ( p < 0.05) after its fourth cycle, which was lower than that without ultrasonic treatment. This work provokes new routes for the utilization of ultrasonic technology in the synthesis of MLM lipids using different fatty acids as sn ‐2 acyl donors.
This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography-mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.
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