Application of cholesterol determination method to indirectly detect meat and bone meals in ruminant feeds

Bandeira, Cecília Muller; Ferreira, José María Martínez; Nogueira, Gislaine C.; Bragagnolo, Neura; Veado, Júlio César Cambraia; Sanches, Ronaldo L.

doi:10.1590/s0100-40422013000800021

Cited by 3 publications

(2 citation statements)

References 23 publications

(42 reference statements)

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“…Cholesterol was extracted, by direct saponification, according to the method described by Bandeira et al [ 34 ] with some modification. The digested samples (2 g) were alkaline-saponified with 4 mL of a 50% aqueous solution of potassium hydroxide (KOH), and the unsaponified cholesterol is extracted with 10 mL of petroleum ether.…”

Section: Methodsmentioning

confidence: 99%

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Ferysiuk

Wójciak

2020

Foods

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The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

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Section: Methodsmentioning

confidence: 99%

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Ferysiuk

Wójciak

2020

Foods

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“…No entanto, haja vista a sua insolubilidade em meio aquoso, o seu excesso pode provocar o bloqueio de corrente sanguínea [3], bem como problemas renais e de fígado. Destarte, a procura de um método eficiente da sua detecção é uma tarefa atual [4][5][6][7][8].…”

Section: Introductionunclassified

O mecanismo do desempenho de poli-2-mercaptobenzimidazol na detecção eletroquímica de colesterol e as suas representações eletroquímica e matemática

Tkach

Oliveira

Hosseini³

et al. 2016

Rev. Colomb. Cienc. Quim. Farm.

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Selected nutrients determining the quality of different cuts of organic and conventional pork

Wójciak

Halagarda

Rohn

et al. 2021

Eur Food Res Technol

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Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

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Application of cholesterol determination method to indirectly detect meat and bone meals in ruminant feeds

Cited by 3 publications

References 23 publications

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

O mecanismo do desempenho de poli-2-mercaptobenzimidazol na detecção eletroquímica de colesterol e as suas representações eletroquímica e matemática

Selected nutrients determining the quality of different cuts of organic and conventional pork

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