Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.     

青海牦牛肉与秦川牛肉氨基酸和脂肪酸的比较研究

通过青海牦牛肉与秦川牛肉的氨基酸和脂肪酸的比较研究,分析青海牦牛肉品质的特性及其潜在优势.选取秦川牛肉,青南、大通和环青海湖地区的成年牦牛肉以及大通犊牦牛肉进行氨基酸和脂肪酸的相关研究.结果表明:牦牛肉各组的蛋白质含量高于秦川牛肉,但差异不显著(P＞0.05);脂肪含量都低于秦川牛肉,差异极显著(P＜0.01).青南地区成年牦牛肉的必需氨基酸/非必需氨基酸(EAA/NAA)值、必需氨基酸/氨基酸总量(EAA/TAA)值、18∶2cis-12,15、α-亚麻酸、20∶0、多不饱和脂肪酸(PUFA)、必需脂肪酸(EFA)、多不饱和脂肪酸/脂肪酸总量(P∶S)值和n-3多不饱和脂肪酸都显著高于秦川牛肉(P＜0.05或P＜0.01);16∶0、二十碳五烯酸(EPA)和n-6/n-3值都显著低于秦川牛肉(P＜0.05或P＜0.01).大通成年牦牛肉的赖氨酸、组氨酸和15∶0都显著高于秦川牛肉(P＜0.05或P＜0.01);月桂酸、亚油酸、PUFA、EFA、n-6多不饱和脂肪酸和n-6/n-3值都显著低于秦川牛肉(P＜0.05或P＜0.01).环湖地区成年牦牛肉的脯氨酸、15∶0、16∶1cis-9、17∶0和18∶2cis-12,15都显著高于秦川牛肉(P＜0.05或P＜0.01);月桂酸和n-6/n-3值都显著低于秦川牛肉(P＜0.05或P＜0.01).大通犊牦牛肉的色氨酸、肉豆蔻酸、17∶1cis-9、18∶1cis-11、亚油酸、α-亚麻酸、20∶3cis-5,8,11、20∶3cis-7,10,13、花生四烯酸(AA)、EPA、PUFA、EFA、P∶S值、n-3多不饱和脂肪酸和n-6多不饱和脂肪酸都显著高于秦川牛肉(P＜0.05或P＜0.01);脯氨酸、14∶1cis-9、棕榈酸、17∶0、油酸、SFA、MUFA和n-6/n-3值都显著低于秦川牛肉(P＜0.05或P＜0.01).结论:青海成年牦牛肉的蛋白质和必需氨基酸含量稍高于秦川牛肉,组成与秦川牛相近,但犊牦牛肉的氨基酸含量稍差一些.牦牛肉的n-6/n-3多不饱和脂肪酸比秦川牛肉合理,都在4.0左右,其中犊牦牛肉的P∶S值为1.15,说明牦牛肉的脂肪酸品质优,尤其是犊牦牛肉.     

澳洲金鲈鱼种肌肉中氨基酸与脂肪酸组成的分析

目的研究澳洲金鲈肌肉中营养成分组成。方法采用色谱法和常规分析化学法检测出澳洲金鲈鱼种肌肉中蛋白质、脂肪、氨基酸和脂肪酸等含量,并对肌肉中氨基酸与脂肪酸组成进行分析和评价。结果澳洲金鲈鱼种肌肉中含有17种氨基酸(未测色氨酸),在必需氨基酸中含量最高的是赖氨酸,含量最低的是蛋氨酸,必需氨基酸占氨基酸总量的39.67%;第一限制性氨基酸是蛋氨酸和胱氨酸;氨基酸比值系数分为78.55%;必需氨基酸指数为89.64%;澳洲金鲈的蛋白质营养符合E/T应为40%左右和E/NT应为60%以上的参考蛋白质模式标准。澳洲金鲈含有22种脂肪酸,含量最高的是油酸,亚油酸次之;不饱和脂肪总量为64.4%。结论澳洲金鲈具有营养价值高、味道鲜美等特点,可以作为我国优良品种引进及产业化开发的淡水鱼。     

市售黑猪和白猪营养成分分析及评价

对比市售2 款黑猪（吉神黑猪（BP1）和太湖黑猪（BP2））和2 款白猪（均为大三元杂交猪种（WP1,WP2））背最长肌的一般营养成分、脂肪酸组成和氨基酸组成。结果表明：白猪WP2和黑猪BP2脂肪含量显著高于白猪WP1和黑猪BP1,分别为2.88、2.98 g/100 g,WP1水分含量显著高于WP2,为74.3 g/100 g,所有样品蛋白质含量无显著差异;WP2棕榈油酸和油酸含量较高,单不饱和脂肪酸相对含量最高,为52.72%,多不饱和脂肪酸（polyunsaturated fatty acid,PUFA）相对含量最低,为5.28%;BP2 PUFA相对含量最高,为12.30%,Σn-6PUFA/Σn-3 PUFA比值最低,为8.5;WP2和BP1的必需氨基酸（essential amino acid,EAA）占比显著高于BP2,分别为41.35%和41.38%,各样品氨基酸总量、EAA、非必需氨基酸和鲜味氨基酸含量均无显著差异;经蛋白质营养价值评价,赖氨酸氨基酸比值系数最高,为1.44,缬氨酸（除蛋氨酸＋胱氨酸外）是限制性氨基酸,其他氨基酸均接近于1,说明所有猪肉样品氨基酸构成比例较合理,蛋白质营养价值较高。     

Enhancement of the nutritional status of beef patties by adding flaxseed flour

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.     

Feeding interruption and quality of cultured gilthead sea bream

Proximate composition, fatty acid and amino acid profiles and sensory attributes of semi-intensive cultured gilthead sea bream were determined without feeding interruption and with feeding interruption from 1 to 13 days. Average proximate composition was protein: 19.4–19.9%, fat 14.1–15.4%, moisture: 64.1–65.3%, and ash: 1.3%. The monounsaturated fatty acids (MUFA) were dominant: 43%, followed by polyunsaturated fatty acids (PUFA): 32% and saturated fatty acids (SFA) 25%. For each fatty acid class the major compounds were palmitic acid (SFA), vaccenic and oleic acid (MUFA) and docosahexaenoic acid (PUFA). Regarding the feeding interruption, it appears that the perivisceral fat can supply the required energy for up to 13 days of starvation.     

蒙古斑点马不同部位脂肪和肌肉组织中脂肪酸组成的比较研究

通过对蒙古斑点马不同部位脂肪和肌肉组织中脂肪酸组成进行分析比较,旨在明确蒙古斑点马体脂脂肪酸组成特点。选择3 匹成年蒙古斑点马,屠宰后采集肾周、肠周和皮下脂肪以及肩肌、背最长肌和臀肌样品,利用气相色谱法测定脂肪酸组成及含量。结果表明：蒙古斑点马不同脂肪组织中均检出19 种脂肪酸,其中饱和脂肪酸（saturated fatty acid,SFA）含量34.77%～37.38%,不饱和脂肪酸（unsaturated fatty acid,UFA）含量达60%以上,UFA中单不饱和脂肪酸（monounsaturated fatty acid,MUFA）含量33.04%～36.39%,多不饱和脂肪酸（polyunsaturated fatty acid,PUFA）含量26.47%～27.51%,其中皮下脂肪C10:0、C18:0、C20:0含量显著低于肾周和肠周脂肪（P＜0.05）;MUFA在皮下脂肪的沉积程度较其他2 个部位高,但均无统计学差异;PUFA中C18:3 n-3含量最高,其在各脂肪组织间无显著差异。3 个不同部位肌肉中均检出15 种脂肪酸,其中SFA含量占总脂肪酸含量的38.32%～40.04%,MUFA含量占35.70%～40.19%,PUFA含量占15.25%～20.33%;SFA中背最长肌和臀肌C12:0含量显著高于肩肌（P＜0.05）,其余SFA在不同部位肌肉间无显著差异;MUFA中背最长肌C16:1含量显著高于肩肌和臀肌（P＜0.05）;肩肌n-6/n-3 PUFA比值显著高于背最长肌和臀肌（P＜0.05）;皮下脂肪的C18:3 n-3和总PUFA含量显著高于背最长肌（P＜0.05）。综上所述,蒙古斑点马不同部位脂肪和肌肉组织脂肪酸组成各具特点,但UFA含量均较高。     

Corn Germ Protein Flour as an Extender in Broiled Beef Patties

Beef patties were extended at levels of 10, 20, and 30% of the uncooked weight with hydrated defatted corn germ protein flour (CGPF). Extended patties had lower cooking losses and higher cooked yields than control patties. Adding CGPF did not affect moisture or fat contents in broiled patties, but lowered protein content. The amino acid composition of experimental patties was comparable to that of the control. The water-holding capacity and pH of raw patties increased with increasing levels of added CGPF. Incorporation of CGPF affected sensory characteristics of the product; meaty aroma and flavor of all-meat patties was significantly higher than experimental samples and decreased with an increase in added CGPF. CGPF has potential use as an extender in coarsely ground meats.     

沃金黑牛母牛与阉公牛牛肉品质比较及影响因素分析

目的 对比沃金黑牛母牛与阉公牛牛肉品质, 分析其影响因素。方法 随机选取18头健康、无病、发育正常的30个月龄沃金黑牛(母牛9头, 阉公牛9头)为研究对象, 测定其背最长肌的水分、粗蛋白、肌内脂肪、氨基酸、脂肪酸、质构特性, 并基于主成分分析考察影响沃金黑牛肉肉质的因素。结果 母牛和阉公牛牛肉的水分、粗蛋白、肌内脂肪以及各氨基酸含量无显著差异(P>0.05)。母牛牛肉必需氨基酸(essential amino acid, EAA)/总氨基酸(total amino acid, TAA)为39.74%, 阉公牛EAA/TAA为39.83%, 符合联合国粮食及农业组织/世界卫生组织(Food and Agriculture Organization/World Health Organization, FAO/WHO)的理想模式。母牛和阉公牛牛肉氨基酸评分(amino acid score, AAS)接近1, 化学评分(chemical score, CS)与标准蛋白的组成还有一定差距。母牛牛肉单不饱和脂肪酸(monounsaturated fatty acid, MUFA)含量极显著低于阉公牛(P<0.01), 而多不饱和脂肪酸(polyunsaturated fatty acid, PUFA)含量显著高于阉公牛(P<0.05)。母牛牛肉MUFA:饱和脂肪酸(saturated fatty acid, SFA)极显著低于阉公牛(P<0.05), PUFA:SFA显著高于阉公牛(P<0.05)。母牛和阉公牛各质构指标均无显著差异, 咀嚼度、黏性、硬度、黏合力为影响肉质的主要因素, 且质构指标优先性强于营养指标。结论 阉公牛脂肪酸含量与母牛差异显著, 水分含量、粗蛋白含量、粗脂肪含量、氨基酸含量与组成、质构指标之间差异均不显著。质构指标比营养指标更能影响沃金黑牛肉的品质。     

天然鱼翅翅针中氨基酸和脂肪酸组成分析与评价

为客观评价天然鱼翅的营养价值,为消费者做出指导,分析和评价了天然鱼翅的关键食用部位——翅针中的氨基酸和脂肪酸组成。氨基酸测定结果显示:镰状真鲨和大青鲨鱼翅翅针中共检出16种氨基酸,种类齐全,其中包含7种必需氨基酸(EAA);其氨基酸总量(TAA)分别为24.76%和23.32%,高于常见经济鱼类肌肉中TAA含量,但其EAA含量远低于常见经济鱼类肌肉中EAA含量,均为4.44%。氨基酸评分(AAS)结果显示:两种翅针除苯丙氨酸+酪氨酸的AAS评分是FAO/WHO评分标准的1.10和1.25倍之外,其余氨基酸的AAS评分均介于0.3~0.6之间,远低于评分标准;亮氨酸为两种翅针的第一限制性氨基酸。化学评分(CS)结果显示:两种翅针的CS评分均介于0.1~0.5之间,远低于标准蛋白(全鸡蛋蛋白)营养价值,亮氨酸或蛋氨酸+胱氨酸为第一限制性氨基酸;必需氨基酸指数(EAAI)评分结果显示:两种翅针的EAAI评分与标准蛋白(全鸡蛋蛋白)相距甚远,且低于几种常见经济鱼类肌肉的EAAI值。综合AAS、CS和EAAI分析结果认为:镰状真鲨和大青鲨翅针的氨基酸营养价值偏低,非优质蛋白质源,其主要限制性氨基酸为亮氨酸和蛋氨酸+胱氨酸。脂肪酸测定结果显示:两种天然鱼翅翅针中共检出4种饱和脂肪酸(SFA)、5种单不饱和脂肪酸(MUFA)和7种多不饱和脂肪酸(PUFA);其不饱和脂肪酸的含量(MUFA+PUFA)高于饱和脂肪酸(SFA)的含量,且富含花生四烯酸(ARA,分别为9.8%和9.2%)和二十二碳六烯酸(DHA,分别为4.2%和5.9%);两种天然翅针的ΣPUFA(n-3)/ΣPUFA(n-6)比值均明显高于FAO/WHO推荐比值(0.1~0.2),说明两种天然鱼翅翅针的脂肪酸营养价值较高。结论:镰状真鲨与大青鲨鱼翅翅针中氨基酸营养价值偏低,并非优质蛋白质来源;但富含人体必需的不饱和脂肪酸,其脂肪酸营养价值较高。     

The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods

This study was carried out to determine the effects of manufacturer pre-frying in olive and sunflower oil, as well as domestic cooking methods (deep-frying in olive and sunflower oil and baking) on the proximate compositions and fatty acid profiles of tuna pasties and ham nuggets. The pre-frying processes reduced moisture and carbohydrates and increased ash, fat and protein content in both pre-fried products. During cooking, the frying processes caused a reduction in moisture content and an increase in fat content in relation to pre-fried samples, while baking did not modify the proximate composition. The fatty acid profiles of products during both the pre-frying and frying processes became similar to those of the culinary fat used. Thus, the frying processes reduced the proportion of saturated fatty acids (SFA) and increased the proportion of monounsaturated fatty acids (MUFA) in the foods when olive oil was used, whereas increased the proportion of polyunsaturated fatty acids (PUFA) in products fried in sunflower oil. The fatty acid profiles of fried samples tended to be more similar to the frying fat than to the pre-frying fat, whereas the fatty acid profiles identified during the pre-frying process for baked products were not significantly modified. Thus, samples pre-fried in olive oil and subsequently baked showed the best proportion of fat content and PUFA/SFA, MUFA + PUFA/SFA and n-6/n-3 ratios of the tested products.     

Fatty acid composition of adipose depots of suckling lambs raised under different production systems

Forty-nine male Talaverana-breed suckling lambs slaughtered at 14 kg live weight were used to study the fatty acid composition of adipose depots of lambs raised under different management systems (pasture or drylot) and diets (maternal milk with or without a concentrate supplement). Drylot lambs displayed a higher fatness score, in addition to greater dorsal fat thickness; these parameters corresponded with a greater percentage of total fat at dissection. Addition of concentrate to the diet did not modify carcass fatness. Drylot lambs presented higher proportions of oleic acid (C18:1) and monounsaturated fatty acids (MUFA) and lower linolenic acid (C18:3) values in subcutaneous and intramuscular fat (muscle longissimus thoracis). The subcutaneous fat of these lambs thus displayed a higher n-6/n-3 PUFA ratio (C18:2/C18:3) than that of pasture-raised ones. Concentrate in the diet of both pasture and drylot lambs resulted in higher linoleic fatty acid (C18:2) and PUFA values and a greater PUFA/SFA ratio in intramuscular fat than the corresponding values of lambs which consumed maternal milk alone. Loin displayed a higher percentage of subcutaneous and intramuscular chemical fat than leg. Compared with intramuscular leg fat (muscle quadriceps femoris), intramuscular loin fat (muscle longissimus thoracis) had lower oleic acid (C18:1) and MUFA values, higher PUFA values and a higher PUFA/SFA ratio, due to greater linolenic acid (C18:3) levels.     

Chemical composition and nutritional quality of sea cucumbers

BACKGROUND: The dried form of sea cucumbers has been a seafood and medicinal cure for Asians over many centuries. In this study the chemical composition and nutritional quality of eight common sea cucumbers (Stichopus herrmanni, Thelenota ananas, Thelenota anax, Holothuria fuscogilva, Holothuria fuscopunctata, Actinopyga mauritiana, Actinopyga caerulea and Bohadschia argus) were determined. RESULTS: All species except T. anax and A. caerulea had higher protein and lower fat levels. A. mauritiana and B. argus had less ash content. Glycine was the dominant amino acid found in all species, and content ranged from 126 to 216 mg g^?1 of crude protein. All species exhibited low lysine:arginine ratio and higher essential amino acid scores were obtained by threonine and phenylalanine + tyrosine. A. mauritiana had proportionally less saturated fatty acids (31.23%), and more monounsaturated fatty acids (45.64%) and polyunsaturated fatty acids (PUFA, 23.13%) than other species. Arachidonic acid (C20:4n‐6) was the major PUFA in all species. T. ananas, A. mauritiana and A. caerulea contained more n‐3 PUFA. The n‐3/n‐6 ratios of eight sea cucumbers species ranged from 0.25 to 0.61. CONCLUSION: Sea cucumbers are a seafood with high protein and low fat levels. The amino acid contents were similar but fatty acid profiles were different among species. The comparison showed that T. ananas, A. mauritiana and B. argus possessed higher nutritional values than other sea cucumber species. Copyright © 2010 Society of Chemical Industry     

舟山小黄鱼的营养成分测定与分析

目的评价舟山小黄鱼的营养价值,为舟山小黄鱼产业的市场开发提供营养数据支持。方法分别采用直接干燥法、灰化法、凯氏定氮法、索氏抽提法、氨基酸自动分析仪和滴定法、气相色谱法、高效液相色谱法、电感耦合等离子体质谱仪测定舟山小黄鱼肌肉中的水分、灰分、粗蛋白、粗脂肪、氨基酸、脂肪酸、核苷酸、矿物质含量。结果水分、灰分、脂肪、粗蛋白、胆固醇含量分别为75.3 g/100 g、1.78 g/100 g、3.90g/100 g、18.3 g/100 g、41.7 mg/100 g; 18种氨基酸总量为15.71 g/100 g (鲜重),必需氨基酸总量与氨基酸总量比值和必需氨基酸与非必需氨基酸的比值分别为43.10%和75.90%。舟山小黄鱼肌肉中的第一限制性氨基酸是半胱氨酸+甲硫氨酸,第二限制性氨基酸是异亮氨酸,缬氨酸、酪氨酸+苯丙氨酸的AAS评分接近于1,其余必需氨基酸的AAS均大于1;15种不饱和脂肪酸含量占总脂肪酸的41.13%,其中8种多不饱和脂肪酸占22.83%,二十碳五烯酸、二十二碳六烯酸分别占总脂肪酸量的4.93%和8.38%,由脂肪酸组成计算出的动脉粥样硬化指数和血栓形成指数分别为0.75和0.46;核苷酸中含量最丰富的肌苷酸含量达1975mg/kg,对舟山小黄鱼鲜美滋味的贡献最大。富含的K、Mg、Ca、Zn、Fe、Cu和Se等矿物元素含量分别为3330、256.5、76.9、6.25、3.03、2.11和0.86 mg/kg。结论舟山小黄鱼是一种高营养价值的海水鱼类,具有广泛的市场开发潜力。     

高寒草原地区安格斯和西门塔尔母牛血液及肌内脂肪酸组成特性

随机采集48 月龄安格斯和西门塔尔母牛各37 头血液样品以及用于肉质分析的各5 头母牛背最长肌肉样。样品经过前处理和甲酯化后,利用气相色谱-质谱联用仪测定脂肪酸组成和含量,对血液和肌内脂肪酸组成特性进行分析。结果表明：安格斯和西门塔尔母牛血液和肌内脂肪中均测得36 种脂肪酸,样品中均含有51%以上的高含量饱和脂肪酸（saturated fatty acids,SFA）,且具有以棕榈酸和硬脂酸为主的组成特点,二者总含量分别约占血液和肌内脂肪SFA的92%和89%;不饱和脂肪酸（unsaturated fatty acids,UFA）中油酸相对含量最高,其次为亚油酸;血液和肌内脂肪的油酸含量均约占单不饱和脂肪酸总量的87%,UFA中各主要脂肪酸组成在血液中有显著性差异,而在肌内脂肪中无显著性差异;血液和肌内脂肪中n-6/n-3 PUFA均符合联合国粮农组织（United Nations Food Agriculture Organization,FAO）推荐比例（5～10）,血液中P/S高于世界卫生组织（World Health Organization,WHO）推荐标准（≥0.4）。综上所述,高寒草原饲养的纯种安格斯和西门塔尔母牛血液和肌内脂肪酸组成特性相似,UFA符合FAO和WHO理想比值及推荐标准,具有较高的营养价值。     

Proximal composition and fat type of three popular take-away meals

Random samples of three popular types of take-away meal (fish and chips, chicken chow mein and meat curry) were bought from various outlets in a town in the North of England. They were analysed for protein, sodium and amount and type of fat.
The fat content of the fish and chips was very high, and less high in the chow meins and curries. In all three types of meal, the fat was mainly saturated and mono-unsaturated, although in the fish and chip samples the saturated fraction was particularly high; traditionally they are fried in beef dripping.
Although the amount of polyunsaturated fatty acid (PUFA) is lower in products fried in oil, preliminary results from this study suggest that up to half of this may be in the trans -form; this is alleged to be no better than saturated fatty acid in effects on blood cholesterol (Gurr, 1986).
The study clearly indicates wide variation in both amount and type of fat within one meal type, and throws serious doubt on the feasibility of implementing meaningful nutritional labelling/information in take-away outlets.
The amount of sodium in the Chinese meals was particularly high.     

Nutritional profile of restructured beef steak with added walnuts

Amino acid, fatty acid profile, cholesterol, vitamin E and mineral contents were assessed in restructured beef steak with 20% added walnut (20W). Compared with control restructured beef steak (0% added walnut), the product with added walnut presented a lower (P < 0.05) lysine/arginine ratio, larger (P < 0.05) quantities (mg/100 g product) of monounsaturated (MUFA) and n3 polyunsaturated (PUFA) fatty acids (mainly -linolenic acid), a lower (P < 0.05) n6/n3 PUFA ratio and a higher (P < 0.05) polyunsaturated/saturated fatty acid ratio. The replacement of raw meat material by walnut reduced (P < 0.05) the cholesterol content and increased (more than 400 times) the amount of γ-tocopherol. Iron, calcium, magnesium and manganese contents of 20W sample were greater (P < 0.05) than in the control. Some changes induced by added walnut in the nutritional quality of the restructured product may present health benefits.     

Growth performance and fatty acid profiles of intramuscular and subcutaneous fat from Limousin and Charolais heifers fed extruded linseed

Forty-eight heifers, Limousin (LI) and Charolais (CH) breed, were used to evaluate the effect of a basal mixed diet with linseed supplementation (108g/kg DM) on performance and fatty acid (FA) composition of M. longissimus thoracis (MLT) and subcutaneous fat. The feed intake and weight gains were higher, and feed per gain ratio lower in CH heifers than in LI heifers. The muscle lipids and subcutaneous fat of LI heifers contained significantly more MUFA, PUFA, CLA, and less SFA than the lipids of CH heifers. The feeding of extruded linseed significantly increased the concentration of linolenic acid (C18:3n-3), CLA, and decreased PUFA n-6 to PUFA n-3 ratio in lipids extracted from both tissues. Linseed supplementation decreased SFA and increased PUFA in subcutaneous fat. In MLT lipids of linseed-fed heifers PUFA of the n-3 series were increased. It can be concluded that the growth performance of LI heifers was lower, but that their lipids contained more FA that are thought to be important for human health. The feeding of linseed at 108g/kg DM enhanced the nutritive value of beef in terms of FA profile. Breed differences were generally more important than effects of the diet. Dietary effects, however, were more pronounced in PUFA n-3 and arachidonic acid (C20:4n-6).     

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P < 0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P < 0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P < 0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P < 0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P < 0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P < 0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P < 0.05) in the samples containing Sea Spaghetti.     

Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties

Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (-10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. PRACTICAL APPLICATION: The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers.