Characterizing Quality of Rendered Duck Fat Compared to Other Fats and Oils

Gong, Yabin; Weber, Peter F.; Richards, Mark

doi:10.1111/j.1745-4557.2007.00113.x

Cited by 9 publications

(3 citation statements)

References 33 publications

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“…The acid-catalyzed methylation procedure was done as described previously (Kramer et al 2002). The remainder of the procedure is described elsewhere (Gong et al 2007).…”

Section: Fatty Acid Composition Analysismentioning

confidence: 99%

Factors Affecting Lipid Oxidation in Breast and Thigh Muscle From Chicken, Turkey and Duck

Gong

Richards

2010

Journal of Food Biochemistry

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Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck and slowest in chicken. pH was lowest in turkey muscle. Chicken muscle had a lower content of polyunsaturated fatty acids compared with turkey and duck muscles. The aqueous fraction of duck breast inhibited hemoglobin‐mediated lipid oxidation in washed muscle more effectively than aqueous fractions from turkey and chicken muscle. α‐Tocopherol content was highest in duck muscle, intermediate in chicken and lowest in turkey. Depletion of tocopherols during frozen storage was more rapid in turkey and duck compared with chicken. It was thought that the elevated tocopherol level in chicken muscle may be caused by less efficient catabolism via the omega hydroxylation pathway. However, tocopherol hydroxylase activity was similar in chicken compared with turkey liver microsomes. Heme pigment content was around sixfold higher in duck breast compared with chicken and turkey breast. Duck thigh had especially elevated pH. PRACTICAL APPLICATIONS This work describes a number of factors that explain the wide variation in oxidative stability (chicken > duck > turkey) when comparing muscle tissues from the three avian species. These factors include muscle pH, concentration of heme pigments, fatty acid unsaturation, inhibitors of lipid oxidation in the aqueous fraction of the muscle, tocopherol content in lipid phases and depletion rates of tocopherol. These factors should be considered when developing strategies to inhibit lipid oxidation in muscle foods. The relatively high content of α‐tocopherol in chicken muscle compared with turkey should be a subject of further research to better understand the mechanisms by which certain animal species preferentially deposit the molecule into muscle.

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“…The acid-catalyzed methylation procedure was done as described previously (Kramer et al 2002). The remainder of the procedure is described elsewhere (Gong et al 2007).…”

Section: Fatty Acid Composition Analysismentioning

confidence: 99%

Factors Affecting Lipid Oxidation in Breast and Thigh Muscle From Chicken, Turkey and Duck

Gong

Richards

2010

Journal of Food Biochemistry

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“…Duck meat is well-known for its unique flavor and aroma, and high nutritional values such as essential amino acids and unsaturated fatty acids [ 11 ]. Duck fat is usually obtained as a by-product during duck meat production [ 12 ]. Duck fat contains high levels of unsaturated fatty acids (64.51%), including oleic acid (48.7%) and linoleic acid (15.8%), as well as low levels of saturated fatty acids (28.53%) compared with other animal fats (e.g., beef fat and pork fat) [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin

Kim

Yune

et al. 2022

Foods

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Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

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“…De uma forma geral, os valores apresentam uma tendência inversa àquela fornecida com a análise de lipídeos totais, ou seja, as amostras GMs apresentaram (Gong, 2007;Broun e cols,1999).…”

Section: N=3unclassified

Avaliação de equivalência substancial e potencial de alergenicidade de cultivares de soja tolerantes ao herbicida glifosato

Giora¹

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Evaluation of substantial equivalence and potential of allergenic reactions of soybean cultivars tolerant to the glyphosate herbicide The parameters of security evaluation of genetically modified foods are based on the substantial equivalence among varieties and the innocuity of GM vegetal proteins compared with conventional vegetal proteins. The aim of this work was to evaluate the food safety of three genetically modified soybean cultivars to tolerate glyphosate herbicide through substantial equivalence determination and allergenic potential when compared to their respective isogenic parental. Six samples analyzed were three parental soybean (conventional) and the others GM, regarding to the crop of 2004-2005, grown in Goiás state. The chemical composition was performed in triplicate and the content of moisture, minerals, proteins, lipids and fiber were determined. Additional compounds like aminoacids, fatty acids, isoflavons and phytates were analyzed. The potential of allergenic reactions was evaluated in crude protein extracts of three conventional and their corresponding GM cultivars. The same protein extracts were fractionated to obtain 7S and 11S globulins by precipitation and posterior purification on Sepharose 4B bioaffinity column. The 7S glycoprotein was obtained by elution with α-D-mannopyranoside buffer. The resistance to proteolysis was performed by two simulated gastric fluids with pepsin at the proportions 2,5:100 and 13:1 enzyme/substrate. The samples were run by SDS electrophoresis to estimate the resistance to pepsin action according to enzyme concentration and incubation time. Crude protein extracts and hydrolyzed fractions were tested against serum of allergic and non-allergic patients through ELISA immunochemistry essays at concentrations of 1/20 and Western blotting, 1/10. The results of chemical composition of nutrients showed an expected normal dispersion among samples from the same origin, with tendencies for superior levels of proteins from 9 to 16% by GM samples. The analyses of insoluble fibers and isoflavons revealed decreased values at GM samples regarding to the contents on conventional varieties, contrasting with the increase of the phytic acid values in the same cultivars. After the proteolysis, some protein bands remained apparently stable, that correspond to molecular weights around 50 and 18 KDa for crude extracts, 10 KDa for 11S extracts and 50 KDa for 7S extracts. The undigested proteins are similar in both set of samples, the parental isogenic and GM soybeans. Immuno-reactivity of proteins from crude extracts with serum from allergic and non allergic patients were also similar for isogenic and GM cultivars. These results allow us to state that the significant differences observed in the composition of GM samples will neither affect the nutrient levels nor the safety of their consumption as food or feed. As well as there were no observed changes at the potential allergenicity of GM samples regarding to parental isogenic samples by exhibit similar proteolysis profile related...

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Characterizing Quality of Rendered Duck Fat Compared to Other Fats and Oils

Cited by 9 publications

References 33 publications

Factors Affecting Lipid Oxidation in Breast and Thigh Muscle From Chicken, Turkey and Duck

Factors Affecting Lipid Oxidation in Breast and Thigh Muscle From Chicken, Turkey and Duck

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Avaliação de equivalência substancial e potencial de alergenicidade de cultivares de soja tolerantes ao herbicida glifosato

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