EFFECT OF FERMENTATION ON THE FATTY ACID CONTENT AND COMPOSITION OF CASSAVA TUBER MEAL

The effect of fermentation on the fatty acids (FA) content and composition of cassava tuber meal has been investigated. The major FA of the cassava tuber meal (CTM) lipid were oleic and palmitic acids. Other FA found in decreasing order were linoleic, linolenic, palmitoleic, stearic, myristic, pentadecanoic, heptadecanoic and nonadecanoic acids. Fermentation of the CTM resulted in substantial increases in the absolute quantities of the individual FA detected except linolenic acid. However fermentation did not alter the pattern of composition of the FA, but it caused increases in the composition of saturated FA and decreases in certain unsaturated ones. Stearic acid increased in composition by about 92.6% and pentadecanoic by about 50%. A reduction of about 72% of the linolenic acid and 24.2% of the palmitoleic acid composition were obtained in the fermented CTM lipid.     

EFFECT OF PROTEIN EXTENDERS ON FATTY ACIDS,CHOLESTEROL, SENSORY QUALITY AND COOKING LOSS OF BEEF PATTIES1

Ten different formulations of beef patties were processed to contain 20–50% fat from lean beef containing not more than 7% fat and beef fat consisting of not less than 90% fat and were extended with different levels of textured soy protein (TSP) at 5, 10 and 20% and single cell protein (SCP) at 2.5, 5 and 7.5%. The patties were stored at ?18°C for 6 months. Sensory quality evaluation showed that patties with 80% lean and 20% fat and patties with 40% lean, 40% fat and 20% TSP were the least acceptable, but lower levels of TSP and SCP addition were found to improve panel rating. A 17% increase in protein content and a reduction of about 13.5% in fat content was observed due to TSP and SCP incorporation. An average cooking loss in the different formulations was 33%, addition of protein extenders was found to reduce cooking loss by about 22% while fat loss averages 30.2%. A reduction of 21.1% of 18:1 and a reduction of approximately 18.7% of total FAME and 32% cholesterol were observed due to the addition of TSP and SCP.     

THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF

Longissimus muscle obtained from beef carcasses was used in this research. Initially, 0.596, 1.0% and 1.5% lactic and citric acid solutions were prepared. Meat was marinated in these solutions (1:4 w/v) in polyethylene bags at 4C for 72h. Bound water, pH, weight gain, cooking loss and Warner Bratzler shear (WBS) were evaluated. Differential Scanning Calorimetry (DSC) was used to determine the bound water content in meat samples. The latent heat of melting (ΔH_m) and bound water were found to be functions of moisture content of marinated meat. There was a significant decrease in pH due to marination. Compared to lactic acid, the samples marinated with citric acid held less water. The WS values in control samples were higher than in marinated samples. Cooking loss was lower in samples marinated with lactic acid compared to citric acid marinated samples.     

THE FREE FATTY ACID CONTENT OF FISH OIL: THE EFFECT OF LIME ADDITION ON THE REDUCTION OF THE FREE FATTY ACID CONTENT OF FISH OIL DURING THE FISH MEAL AND OIL PRODUCTION PROCESS

Addition of small amounts of calcium hydroxide (slaked lime) to fish, press liquor or polishing water in the fish meal and oil production process leads to a considerable reduction in the free fatty acid content of the resulting fish oil.     

OIL CONTENT AND FATTY ACID COMPOSITION OF CACTUS PEAR SEED COMPARED WITH COTTON AND GRAPE SEED

Cactus pear is a drought tolerant crop with low agronomic requirements and high water use efficiency. The fruits contain a large number of seeds. The seed of 11 commercial cactus pear cultivars were analyzed for oil content and fatty acid composition. The oil content was relatively low, with a very low palmitic acid content of between 11.4 and 15.9%, considerably lower than that of cotton oil. Linoleic acid content varied between 61.4 and 68.9%. The α-linolenic acid of all the cultivars was less than 1%. The oleic acid content varied between 12.4 and 16.5% (lower than that of cotton seed). Unsaturated fatty acids made up about 80% of all fatty acids. Therefore, although the oil content of the seed was relatively low, the fatty acid composition indicates that it has potential as an oil for the health market.

PRACTICAL APPLICATIONS

Cactus pear cultivation is on the increase in South Africa. Cactus pear is often grown in back gardens and by subsistence farmers. It can be grown in marginal conditions, with a minimum input cost. Fruits are used for human consumption, but markets are not always accessible for small-scale farmers. If the oil is suitable and has a healthy profile for human consumption, a niche market can be created for the oil. This could benefit these growers and could compete with other niche market products such as grape seed oil.     

FATTY ACID COMPOSITION AND TOCOPHEROL CONTENT OF AMAZONIAN PALM OILS

The characteristics of oils recovered from seeds of Astrocaryum chambira and A. urostachys have been evaluated. The gas chromatographic analyses showed that lauric and myristic acids are predominant fatty acids accounting for 50.8–52.3 and 26.2–28.1% of the total, respectively; thus, resembling closely to palm kernel stearines. Tocotrienols were the major antioxidants present in both Astrocaryum chambira and A. urostachys Kernel oils. Application of these oils in the confectionery industry without use of any fractionation techniques is recommended.     

EFFECT OF HIDE COLLAGEN ON THE AMINO ACID COMPOSITION OF BEEF PATTIES AND PORK SAUSAGE

Comminuted wet collagen from cattle hide was used to replace lean meat in a ground beef patty formulation at the 0,10 or 20% level and at the same level in a pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. The products with collagen at all replacement levels showed a slight decrease in the essential amino acids but still retained approximately 75 to 85% of the total essential amino acids. Therefore, it was concluded that collagen from cattle hide may be used to replace a portion of the lean meat or fat meat in ground beef patties or pork sausage up to a 20% level while still providing much of the required dietary nutrition.     

INFLUENCE OF DIETARY MENHADEN FISH OIL ON FATTY ACID COMPOSITION OF THE EGG

The influence of menhaden fish oil and other oils on the fatty acid composition of the egg was studied. Diets containing 1.5% menhaden oil, 1.5% corn oil and no oil added were fed to 50 hens. The menhaden oil diet increased the composition of C_14:0, C_16:1, C_18:1, C_18:3w3, C_20:5w3 and C_22:6w3 in the eggs but decreased C_18:2w6 and C_20:4w6 compared with the corn oil diet. The concentration of C_20:5w3 was greater than C_22:6w3 in menhaden oil, but more C_22:6w3 was found in eggs than C_22:6w3. A significant increase in total w-3 PUFAs (polyunsaturated fatty acids) occurred in the eggs after feeding the menhaden oil diet for 5 days and the concentration continued to increase through day 15. Dietary fats tend to produce a fatty acid pattern in eggs similar to that of the diet and varies with the oil source concentration. Most fatty acid profiles in egg yolks were altered within 15 days after hens began to consume test diets.     

EFFECT OF VITAMIN E SUPPLEMENTATION ON INTRA- AND INTERMUSCULAR FATTY ACID COMPOSITION OF AWASSI LAMBS

This research was carried out to determine the effects of vitamin E supplementation on inter- and intramuscular fatty acid composition in meat of Awassi lambs. Lambs were divided into two groups, control (CG) and experimental (VG), at the beginning of the fattening period. The CG and VG lambs were fed the same concentrate and hay. The VG also received a supplement of 45 mg vitamin E (DL-α tocopheryl acetate) per lamb per day for the 75-day fattening period prior to slaughter. After slaughtering, carcasses were stored at 4 0.5C for 24 h. Then , M. longissimus dorsi (LD) muscles were excised from carcasses, and the intra- and intermuscular fats from LD muscles were used as study material. Results showed that vitamin E supplementation had no significant effect on fatty acid composition in intra- and intermuscular fats (P < 0.05). Fatty acid content in intramuscular fats were different than those in intermuscular fats (P < 0.01) except for lauric (C₁₂), linoleic (C_18:2) and linolenic (C_18:3) acids (P < 0.05). Total saturated fatty acids in the intramuscular fats were lower than in intramuscular fats (P < 0.01). In addition, the majority of fatty acids, both intramuscular and intermuscular, in Awassi lambs were oleic (C_18:1), palmitic (C₁₆ and stearic (C₁₈) acids.     

EFFECT OF PHORONE ON ACCUMULATION AND FATTY ACID COMPOSITION OF SURFACE LIPID OF APPLE DURING STORAGE

Phorone added to apples after harvest stimulated the rate of accumulation of surface lipid and decreased the rate of water loss when fruit were stored at 0°C but had the opposite effect in fruit stored at 5, 10 or 20°C where lipid accumulation was inhibited and water loss enhanced. The fatty acid composition of surface lipid from phorone-treated fruit showed a higher proportion of linoleic acid at all temperatures. For oleic and linolenic acids, a differential effect of storage temperature occurred with phorone-treated fruit at 0°C developing a lower proportion of oleic acid and a higher proportion of linolenic acid compared to control fruit whereas at 5° and 20°C the reverse occurred.