Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

Silva, Maria Elisabeth Machado Pinto e; Paton, Ive; Trigo, Marlene; Atzingen, Maria Carolina Batista Campos von; Kira, Carmem Silvia; Inomata, E. I.; Lamardo, Leda C.A.

doi:10.1590/s0100-40422008000100008

Cited by 2 publications

(1 citation statement)

References 8 publications

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“…Even though chicken is known as a good source of protein, the mineral content in chicken is said to be lower compared to cattle meat. Another research showed that chicken meat contained much lower Calcium (Ca), Magnesium (Mg), and Iron (Fe) [4,28]. Another essential mineral, Zinc (Zn) is also found to be lower in chicken meat.…”

Section: Introductionmentioning

confidence: 99%

Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure

Iwansyah,

Kristanti,

Andriansyah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Chicken is rich in protein, but it lacks mineral content. The use of edible insects to enrich the nutritional value, especially the mineral content, of processed chicken-based products such as chicken sausages can also affect their physical quality. The effect of edible insects on chicken sausages is rarely studied and needs further investigation. The purpose of this study was to fortify chicken sausage with Javanese grasshopper flour (Valanga nigricornis Burm.) and evaluate its physical properties. The experimental design employed a completely randomized design (CRD), with the following factors: levels of Javanese grasshopper flour (GF), including a control without GF (F0); 15% GF (F1); 10% GF (F2); and 5% GF (F3), each level was tested in triplicate. Physical properties, namely water holding capacity (WHC), pH, color, texture profile, and microstructure under scanning electron microscope (SEM), were measured. The results demonstrated that formulating chicken sausages with Javanese grasshopper flour significantly altered the physical properties and texture profile. Javanese grasshopper-fortified sausages exhibited low water retention, darker color, softer texture, and irregular aggregate microstructures. This study concludes that Javanese grasshopper flour can be utilized to fortify chicken sausages, resulting in 52.0-167.7% increase in water holding capacity, 5.1-37.9% decrease in hardness, and darker appearance expressed in lower L value by 7.6-24.7%.

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Section: Introductionmentioning

confidence: 99%

Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure

Iwansyah,

Kristanti,

Andriansyah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Applications and analysis of hydrolysates in animal cell culture

Lim

et al. 2021

Bioresour. Bioprocess.

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Animal cells are used in the manufacturing of complex biotherapeutic products since the 1980s. From its initial uses in biological research to its current importance in the biopharmaceutical industry, many types of culture media were developed: from serum-based media to serum-free to protein-free chemically defined media. The cultivation of animal cells economically has become the ultimate goal in the field of biomanufacturing. Serum serves as a source of amino acids, lipids, proteins and most importantly growth factors and hormones, which are essential for many cell types. However, the use of serum is unfavorable due to its high price tag, increased lot-to-lot variations and potential risk of microbial contamination. Efforts are progressively being made to replace serum with recombinant proteins such as growth factors, cytokines and hormones, as well as supplementation with lipids, vitamins, trace elements and hydrolysates. While hydrolysates are more complex, they provide a diverse source of nutrients to animal cells, with potential beneficial effects beyond the nutritional value. In this review, we discuss the use of hydrolysates in animal cell culture and briefly cover the composition of hydrolysates, mode of action and potential contaminants with some perspectives on its potential role in animal cell culture media formulations in the future.

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Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

Cited by 2 publications

References 8 publications

Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure

Effect of javanese grasshopper (Valanga nigricornis Burm.) flour on chicken sausage physical properties and its microstructure

Applications and analysis of hydrolysates in animal cell culture

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