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This work evaluated structured lipids (SLs) through chemical and enzymatic interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1:1 wt% were used, with gradual addition of fully hydrogenated crambe to obtain a final behenic acid concentration of 6, 12, 18, and 24 %. Chemical catalysis used sodium methoxide (0.4 wt%) at 100 °C for 30 min, while enzymatic catalysis used Lipozyme TL IM (5 wt%) at 60 °C for 6 h. Major fatty acids identified were C16:0, C18:0, and C22:0. It was observed that with gradual increase of hard fat, the CSLs showed high concentrations of reaction intermediates, indicating further a steric hindrance, unlike ESLs. Increased hard fat also altered crystallization profile and triacylglycerols composition and ESLs showed lower solid fat, unlike CSLs. Both methods effectively produced SLs as an alternative to trans and palm fats, view to potential future applications in food products.
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Óleo de Palmeira , Óleo de Soja , Óleo de Palmeira/química , Óleo de Soja/química , Esterificação , Óleo de Amendoim/química , Ácidos Graxos trans/química , Ácidos Graxos trans/análise , Ácidos Graxos/química , Lipídeos/química , Triglicerídeos/química , Manipulação de Alimentos/métodos , Lipase/química , Lipase/metabolismo , HidrogenaçãoRESUMO
Thermophysical properties of blends composed of soybean oil and fats obtained from fruits and seeds from Brazilian Amazonian region (Murumuru, Tucuma, and Bacuri) were investigated, looking for more sustainable alternatives to the mostly used industrial fats, for applications in product formulation. Fatty acid (FA) and triacylglycerol composition, nutritional indexes, solid fat content (SFC), compatibility, consistency, melting, and crystallization profiles were determined. Soybean oil increased blends' unsaturated FA profile, leading to lower SFC, but higher nutritional quality. Fats' melting profiles were significantly altered with soybean oil addition: temperatures decreased with the increase in oil content. Iso-solids diagrams showed that lipids were compatible, which is a technological advantage. SFC and consistency profiles suggested that tucuma and murumuru fats could be used as hardstocks for lipid products, and bacuri fat could be applied in products such as margarine and spreads. Blends could improve fats' spreadability and other technological properties, which is promising for applications in products formulation.
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Óleos de Plantas , Óleo de Soja , Óleo de Soja/química , Óleos de Plantas/química , Gorduras/química , Triglicerídeos/química , Ácidos Graxos/químicaRESUMO
BACKGROUND: Reducing the fat content of potato chips can negatively affect the overall perception of taste and texture. However, incorporating flavor can help mitigate negative effects. To measure and understand these changes, a technique describing the consumption experience must be used. The impact of low fat content and the presence of ham flavor in the formulation of potato chips was studied in relation to the dynamics of sensations perceived during consumption and, additionally, related to the hedonic aspects of these products. RESULTS: Three different varieties of commercially available potato chips, classical salted potato chips (PC-C), light (low fat content) potato chips (PC-L), and ham-flavored potato chips (PC-H), were analyzed by multiple-intake temporal dominance of sensations (TDS) sessions, showing the differences among PC-C, PC-L, and PC-H. Moreover, acceptability and purchase intention were also considered. The results showed that the lower fat content in the potato chips had a great impact on temporal dominance of texture attributes, whereas the presence of ham flavor in the formulation greatly modified the temporal dominance of flavor sensations during consumption with no effect on acceptability. CONCLUSION: Multiple intake TDS is a suitable method for revealing how modifications of formulation and composition of potato chips to achieve healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. © 2023 Society of Chemical Industry.
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Alimentos , Paladar , Percepção Gustatória , Cloreto de Sódio , Comportamento do ConsumidorRESUMO
The experiment was carried out to evaluate the quality of anhydrous milk fat (AMF) of cows and buffaloes supplemented with flaxseed oil (FO), soybean oil (SO), or their mixture (FSO). Lactating crossbred cows and buffaloes were fed with control diet or with one of three supplements: 2% FO, 2% SO, and 2% FSO according to a double 4 x4 Latin Square Design. The diets with FO, SO, or FSO reduced saturated FA, mainly C4:0, C14:0 and C16:0, while increased the unsaturated FA C18:1 and C18:2 in milk from cows andbuffaloes. Cholesterol content decreased in cow's AMF while increased in buffalo's AMF when a diet supplemented with FO, SO, or FSO. The diet with SO or FSO increased the content of vitamin E in AMF obtained from cows (25.06 and 17.89 mg 100 g-1) and buffaloes (28.48 and 30.32 mg 100 g-1) compared with the control diet (11.02 and 15.68 mg 100 g-1), respectively, which correlated positively with scavenging activity for DPPH⢠(r2= 0.66) and ABTSâ¢(r2= 0.67) radicals. Solid fat content (SFC) was high for cow's AMF, with 58.12-60.37% at 5°C compared to that of buffalo's AMF, with 52.37-56.98%, but was low for cow's AMF at >15°C. Finally, supplementing a diet with vegetable oils, particularly SO, improves the quality of AMF; increases USFA/SFA ratio, vitamin E content, and antioxidant activities.(AU)
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Animais , Feminino , Suplementos Nutricionais/análise , Leite/química , Ingestão de Alimentos/fisiologia , Glycine max/fisiologia , Óleo de Semente do Linho , Búfalos/fisiologia , Bovinos/fisiologiaRESUMO
In Nellore beef cattle, studies addressing genetic correlations between ultrasound marbling content and other economically important traits are still incipient. Therefore, this work aimed to estimate heritability and genetic correlations between ultrasound marbling content in the longissimus dorsi muscle (MARB) and growth, reproductive, feed efficiency, and carcass-related traits in a Nellore beef cattle population from Brazil. Phenotypic records of 614,395 Nellore animals were used and included adjusted weight at 210 (W210) and 450 (W450) days of age, adult cow weight (AW), early heifer pregnancy (EH), stayability (STAY), adjusted scrotal circumference at 365 days of age (SC365), ribeye area (REA), subcutaneous backfat thickness (BF), rump fat thickness (RF), and marbling (MARB). The genetic parameters for all traits but EH and STAY were estimated considering a linear animal model, whereas for those two nonlinear traits, a threshold animal model was used. The direct and correlated response to selection for MARB versus the other traits, and the relative efficiency of selection, were also calculated. The heritability estimate for MARB was 0.31 and for the other conventional evaluated traits was low to moderate, with values ranging from 0.14 to 0.41. The genetic correlations between MARB and growth, reproductive, feed efficiency, and carcass-related trait were very low, with values close to zero, with similar correlated responses. The MARB displayed adequate genetic variability to respond to selection and crossbreeding programs looking forward to higher meat quality and differential market standards for the Nellore beef. The selection for growth, reproductive, feed efficiency, and carcass-related traits would not affect MARB in Nellore beef cattle and vice versa. Therefore, this trait should be included as a selection criterion in the Nellore breeding program.
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Carne , Reprodução , Animais , Bovinos/genética , Ingestão de Alimentos/genética , Feminino , Músculo Esquelético/fisiologia , Fenótipo , Reprodução/genéticaRESUMO
Understanding the architecture of gene expression is fundamental to unravel the molecular mechanisms regulating complex traits in bovine, such as intramuscular fat content (IMF) and backfat thickness (BFT). These traits are economically important for the beef industry since they affect carcass and meat quality. Our main goal was to identify gene expression regulatory polymorphisms within genomic regions (QTL) associated with IMF and BFT in Nellore cattle. For that, we used RNA-Seq data from 193 Nellore steers to perform SNP calling analysis. Then, we combined the RNA-Seq SNP and a high-density SNP panel to obtain a new dataset for further genome-wide association analysis (GWAS), totaling 534,928 SNPs. GWAS was performed using the Bayes B model. Twenty-one relevant QTL were associated with our target traits. The expression quantitative trait loci (eQTL) analysis was performed using Matrix eQTL with the complete SNP dataset and 12,991 genes, revealing a total of 71,033 cis and 36,497 trans-eQTL (FDR < 0.05). Intersecting with QTL for IMF, we found 231 eQTL regulating the expression levels of 117 genes. Within those eQTL, three predicted deleterious SNPs were identified. We also identified 109 eQTL associated with BFT and affecting the expression of 54 genes. This study revealed genomic regions and regulatory SNPs associated with fat deposition in Nellore cattle. We highlight the transcription factors FOXP4, FOXO3, ZSCAN2, and EBF4, involved in lipid metabolism-related pathways. These results helped us to improve our knowledge about the genetic architecture behind important traits in cattle.
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Machine learning methods were considered efficient in identifying single nucleotide polymorphisms (SNP) underlying a trait of interest. This study aimed to construct predictive models using machine learning algorithms, to identify loci that best explain the variance in milk traits of dairy cattle. Further objectives involved validating the results by comparison with reported relevant regions and retrieving the pathways overrepresented by the genes flanking relevant SNPs. Regression models using XGBoost (XGB), LightGBM (LGB), and Random Forest (RF) algorithms were trained using estimated breeding values for milk production (EBVM), milk fat content (EBVF) and milk protein content (EBVP) as phenotypes and genotypes on 40417 SNPs as predictor variables. To evaluate their efficiency, metrics for actual vs. predicted values were determined in validation folds (XGB and LGB) and out-of-bag data (RF). Less than 4500 relevant SNPs were retrieved for each trait. Among the genes flanking them, signaling and transmembrane transporter activities were overrepresented. The models trained:â¢Predicted breeding values for animals not included in the dataset.â¢Were efficient in identifying a subset of SNPs explaining phenotypic variation. The results obtained using XGB and LGB algorithms agreed with previous results. Therefore, the method proposed could be applied for future association studies on milk traits.
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The chemical composition of Santa Inês sheep colostrum was evaluated, as well as chilled milk (zero to 240 hours) and frozen milk for up to 70 days. Results of chemical composition (fat, protein, casein, lactose, total and degreased dry extract) and colostrum somatic cell count (SCC) were presented descriptively. The results of chemical composition and SCC and total bacterial count (TBC) of chilled and frozen milk were evaluated in a completely randomized design, the repetition of milk collection days and the treatments of the times when the milk was chilled and frozen. The comparison of the quality averages of chilled and frozen milk was performed by Tukey test, with a probability of 5.0 %. Santa Inês sheep colostrum showed high protein and fat content, demonstrating a high source of nutrients for lamb nutrition. Santa Inês sheep's milk can be stored for up to 240 hours without changes in chemical quality. Frozen milk from Santa Inês ewes for up to 70 days minus fat content; however, this form of milk preservation is viable. Refrigeration and freezing are alternatives that add value to the milk of Santa Inês ewes, but studies with previous preservation methods are necessary for greater quality assurance.
Avaliou-se a composição química do colostro de ovinos Santa Inês, leite refrigerado (zero a 240 horas) e leite congelado por até 70 dias. Os resultados de composição química (gordura, proteína, caseína, lactose, extrato seco total e desengordurado) e contagem de células somáticas do colostro (CCS) foram apresentados de forma descritiva. Os resultados da composição química, CCS e da contagem bacteriana total (CBT) do leite refrigerado e congelado foram avaliados em delineamento inteiramente casualizado. As repetições foram os dias de coleta do leite e os tratamentos os tempos em que o leite foi refrigerado e congelado. A comparação das médias de qualidade do leite resfriado e congelado foi realizada pelo teste de Tukey, com probabilidade de 5,0 %. O colostro de ovinos Santa Inês apresentou alto teor de proteína e gordura, demonstrando ser uma grande fonte de nutrientes para a nutrição de cordeiros. O leite de ovelha Santa Inês pode ser armazenado sob refrigeração por até 240 horas sem alterações da composição química. O leite congelado de ovelhas Santa Inês pode ser armazenado por até 70 dias, contudo ocorre alteração da composição química, principalmente nos teores de gordura. A refrigeração e o congelamento são alternativas que agregam valor ao leite de ovelhas Santa Inês, porém, mais estudos com estes métodos de preservação, são necessários para maior garantia de qualidade.
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Animais , Feminino , Ovinos , Colostro/química , Leite , Alimentos Resfriados , Alimentos CongeladosRESUMO
Salmonella genus has foodborne pathogen species commonly involved in many outbreaks related to the consumption of chicken meat. Many studies have aimed to model bacterial inactivation as a function of the temperature. Due to the large heterogeneity of the results, a unified description of Salmonella spp. inactivation behavior is hard to establish. In the current study, by evaluating the root mean square errors, mean absolute deviation, and Akaike and Bayesian information criteria, the double Weibull model was considered the most accurate primary model to fit 61 datasets of Salmonella inactivation in chicken meat. Results can be interpreted as if the bacterial population is divided into two subpopulations consisting of one more resistant (2.3% of the total population) and one more sensitive to thermal stress (97.7% of the total population). The thermal sensitivity of the bacteria depends on the fat content of the chicken meat. From an adapted version of the Bigelow secondary model including both temperature and fat content, 90% of the Salmonella population can be inactivated after heating at 60 °C of chicken breast, thigh muscles, wings, and skin during approximately 2.5, 5.0, 9.5, and 57.4 min, respectively. The resulting model was applied to four different non-isothermal temperature profiles regarding Salmonella growth in chicken meat. Model performance for the non-isothermal profiles was evaluated by the acceptable prediction zone concept. Results showed that >80% of the predictions fell in the acceptable prediction zone when the temperature changes smoothly at temperature rates lower than 20 °C/min. Results obtained can be used in risk assessment models regarding contamination with Salmonella spp. in chicken parts with different fat contents.
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Galinhas/microbiologia , Temperatura Alta , Carne/microbiologia , Intoxicação Alimentar por Salmonella/prevenção & controle , Salmonella/crescimento & desenvolvimento , Animais , Teorema de Bayes , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Salmonella/classificaçãoRESUMO
OBJECTIVE: To examine the associations of maternal and child overweight status across multiple time-points with liver fat content in the offspring during young adulthood. DESIGN: Cohort study. SETTING: ELEMENT Cohort in Mexico City. POPULATION: Pregnant women with singleton births (n = 97). METHODS: We quantified hepatic triglyceride content (liver fat content) by proton magnetic resonance spectroscopy (1H MRS) and conventional T2-weighted MRIs (3T scanner) in 97 young adults from the ELEMENT birth cohort in Mexico City. Historical records of the cohort were used as a source of pregnancy, and childhood and adolescence anthropometric information, overweight and obesity (OWOB) were defined. Adjusted structural equation models were run to identify the association between OWOB in different life stages with liver fat content (log-transformed) in young adulthood. MAIN OUTCOME: Maternal OWOB at the time of delivery was directly and indirectly associated with the liver fat content in the offspring at young adulthood. RESULTS: Seventeen percent of the participants were classified as having NAFLD. We found a strong association of OWOB between all periods assessed. Maternal OWOB at time of delivery (ß = 1.97, 95% CI 1.28-3.05), and OWOB status in the offspring at young adulthood (ß = 3.17, 95% CI 2.10-4.77) were directly associated with the liver fat content in the offspring. Also, maternal OWOB was indirectly associated with liver fat content through offspring OWOB status. CONCLUSION: We found that maternal OWOB status is related to fatty liver content in the offspring as young adults, even after taking into account OWOB status and lifestyle factors in the offspring. TWEETABLE ABSTRACT: There was an association between pre-pregnancy overweight and the development of NAFLD in adult offspring.
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Hepatopatia Gordurosa não Alcoólica/epidemiologia , Obesidade/epidemiologia , Complicações na Gravidez/epidemiologia , Adolescente , Adulto , Peso ao Nascer , Índice de Massa Corporal , Estudos de Casos e Controles , Criança , Pré-Escolar , Feminino , Humanos , Lactente , Recém-Nascido , Masculino , México/epidemiologia , Hepatopatia Gordurosa não Alcoólica/etiologia , Gravidez , Efeitos Tardios da Exposição Pré-Natal/epidemiologia , Triglicerídeos/análise , Adulto JovemRESUMO
Abstract Background: Little information is available on carcass quality in nulliparous and primiparous ewes of different breeds and genetic groups. Objective: To evaluate the effect of genetic group, pregnancy, age and their interactions on carcass traits, meat quality and fatty acid profile in sheep. Methods: Eighty-five Santa Ines ewes and their crosses with Texel, Dorper and Ile de France, aged 12 month were bred with White Dorper rams to assess the influence of pregnancy on carcass composition and meat quality. After weaning, all ewes (nulliparous and primiparous) were fattened for slaughter at 21 months of age. A further 24 six to twenty one-month-old female lambs from the same genetic groups were included in the analysis to determine the fatty acid profile. Results: Genetic group affected muscle and fat weight as well as the eye muscle length. Fat weight, muscle and fat ratios, subcutaneous fat thickness and cooking loss were affected by pregnancy with nulliparous females being fatter. Meat purpose breeds such as Dorper, Texel and Ile de France showed better meat quality compared to the Santa Ines hair breed. Of the 19 identified fatty acids, saturated were present in greater quantities, especially stearic and palmitic. Omega-6 content was influenced by age and pregnancy. Conclusions: Younger and nulliparous females have better carcass quality in terms of fatty acid composition.
Resumen Antecedentes: Existe poca información sobre la calidad de la canal en ovejas jóvenes nulíparas y primíparas de diferentes razas y grupos genéticos. Objetivo: Evaluar la influencia del grupo genético, de la preñez, de la edad y sus interacciones sobre la composición de la canal, calidad de la carne y perfil de ácidos grasos en la carne de ovejas. Métodos: Ochenta y cinco ovejas de 12 meses de edad de raza Santa Inés y sus cruces con Texel, Dorper y Ile de France fueron cruzadas con carneros White Dorper para evaluar la influencia de la gestación sobre la composición de la canal y la calidad de la carne. Después del destete, todas las ovejas (nulíparas y primíparas) fueron engordadas y sacrificadas a los 21 meses de edad. Otras 24 ovejas de seis a veintiún meses de edad del mismo grupo genético fueron incluidas en el análisis para determinar el perfil de ácidos grasos. Resultado s: El grupo genético afectó el peso del músculo y de la grasa, como también la longitud del ojo del músculo. El peso de la grasa, porcentajes de músculo y grasa, el grosor de la grasa subcutánea y las perdidas por cocción fueron afectadas por la preñez, siendo más gordas las hembras nulíparas. Los grupos genéticos especializados en producir carne como Dorper, Texel e Ile de France mostraron mejor calidad de carne comparado con la raza Santa Inés. De los 19 ácidos grasos identificados, los saturados estaban presentes en mayores cantidades, especialmente esteárico y palmítico. Los contenidos de Omega-6 fueron influenciados por la edad y la preñez. Conclusiones: Las ovejas más jóvenes y nulíparas tienen mejor calidad de carcasa en términos de composición de ácidos grasos.
Resumo Antecedentes: Existe pouca informação sobre a qualidade da carcaça em ovelhas jovens nulíparas e primíparas de diferentes raças e grupos genéticos. Objetivo: Avaliar a influência do grupo genético, da prenhes, da idade e suas interações sobre as características da carcaça, qualidade da carne e perfil de ácidos graxos na carne de ovelhas. Métodos: Oitenta e cinco ovelhas Santa Inês e suas cruzas com Texel, Dorper e Ile de France com 12 meses de idade foram cruzadas com carneiros White Dorper para avaliar a influência da prenhes sobre a composição da carcaça e a qualidade da carne. Após o desmame, todas as ovelhas (nulíparas e primíparas) foram engordadas para serem abatidas aos 21 meses de idade. Mais 24 ovelhas com idade variando entre seis a vinte e um meses do mesmo grupo genético foram incluídas na análise para determinar o perfil de ácidos graxos. Resultados: O grupo genético influenciou os pesos do musculo e da gordura bem como o comprimento da área de olho de lombo. O peso da gordura, a relação músculo e gordura, a espessura de gordura subcutânea e as perdas por cocção foram influenciadas pela prenhes, sendo as fêmeas nulíparas as mais gordas. Os grupos genéticos especializados em produção de carne como o Dorper, o Texel e o Ile de France apresentaram melhor qualidade de carne comparado a raça Santa Inês. Dos 19 ácidos graxos identificados, os presentes em maiores quantidades foram os saturados, principalmente o esteárico e o palmítico. O Conteúdo de ômega 6 foi influenciado pela idade e pela prenhes. Conclusões: As fêmeas jovens e nulíparas apresentam melhor qualidade de carcaça em termos de composição de ácidos graxos.
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The sensory properties of cacao beans are linked to the chemical composition of the seeds, and both characteristics are the partial results of its allelic composition. Therefore, it is useful to search for molecular markers associated with these traits. We perform multiple regression analysis to associate previously generated data of alleles generated with 12 SSR (of cultivated cacao trees) with data obtained from chemical and sensory characterization (of beans) of plants grown in the southern region from Mexico. When the association was significant, the mathematical models for predictive purposes were proposed. All phenotypic traits evaluated showed equations with setting values R2 > 0.5. All chemical characters tested have a significant association with at least two alleles (P < 0.05). In addition, the fat content was associated with six molecular markers (mTcCIR03209, mTcCIR12188, mTcCIR19286, mTcCIR07150, mTcCIR19310). The most common allele was mTcCIR12188, which was associated with the contents of eicosanoic acid, moisture, fat and total polyphenols content. The mTcCIR28362 allele is associated with sensory characters bitterness, musty odor, and roasted odor. These alleles could be useful as molecular markers of chemical and sensory characteristics of cacao samples.
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Cacau/genética , Característica Quantitativa Herdável , Sementes/genética , Marcadores GenéticosRESUMO
This study evaluated the consumer's perception towards traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. Images with descriptions of various frankfurter types (traditional, with natural antioxidants, reduced sodium, reduced fat, as a source of dietary fibre, with omega 3, no phosphate added, no nitrite added) were presented as stimuli to 164 previously recruited consumers. The lack of information, natural, flavour issues and not being appealing characterised the no phosphate and no nitrite frankfurter groups. The consequences mentioned by the consumers that justified the choice of frankfurters with reduced sodium and fat were to avoid high blood pressure, concern about the prevention of diseases, negative perception of sodium and fat in the diet and help in weight control. It can be concluded that consumers are willing to substitute a product in traditional frankfurter with a healthier option. Among the more promising prospects for the market, are the frankfurters with reduced sodium and reduced fat.
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Comportamento do Consumidor , Produtos da Carne/análise , Valor Nutritivo , Adolescente , Adulto , Antioxidantes , Brasil , Gorduras na Dieta , Fibras na Dieta , Feminino , Preferências Alimentares/psicologia , Humanos , Masculino , Pessoa de Meia-Idade , Cloreto de Sódio na Dieta , PaladarRESUMO
Abstract Pork is the most popular meat in the world. Unfortunately, the selection pressure focused on high meat content led to a reduction in pork quality. The present study used RNA-seq technology to identify metabolic process genes related to pork quality traits and fat deposition. Differentially expressed genes (DEGs) were identified between pigs of Pulawska and Polish Landrace breeds for two the most important muscles (semimembranosus and longissimus dorsi). A total of 71 significant DEGs were reported: 15 for longissimus dorsi and 56 for semimembranosus muscles. The genes overexpressed in Pulawska pigs were involved in lipid metabolism (APOD, LXRA, LIPE, AP2B1, ENSSSCG00000028753 and OAS2) and proteolysis (CST6, CTSD, ISG15 and UCHL1). In Polish Landrace pigs, genes playing a role in biological adhesion (KIT, VCAN, HES1, SFRP2, CDH11, SSX2IP and PCDH17), actin cytoskeletal organisation (FRMD6, LIMK1, KIF23 and CNN1) and calcium ion binding (PVALB, CIB2, PCDH17, VCAN and CDH11) were transcriptionally more active. The present study allows for better understanding of the physiological processes associated with lipid metabolism and muscle fiber organization. This information could be helpful in further research aiming to estimate the genetic markers.
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The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.
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Abstract This study aimed to show the effect of goat and bovine milk fat on thermal resistance of Mycobacterium fortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated withM. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat), 4.9 log10CFU/mL for skim goat milk (0.3%), 3.9 log10 CFU/ml for whole bovine milk (5.9%), and 5.4 log10 CFU/mL for skim bovine milk (0.2%), without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective overM. fortuitum in whole bovine milk.
Resumo Este estudo objetivou mostrar o efeito da gordura do leite caprino e bovino sobre a resistência térmica do Mycobacterium fortuitum. Amostras de leite foram divididas em duas porções, integral e desnatada, cada porção foi inoculada com M. fortuitum e então distribuída em tubos para a quantificação do agente durante a pasteurização lenta, em banho-maria. As amostras foram diluídas e semeadas em Lowenstein-Jensen (37 °C/5 dias), os resultados da contagem foram expressos em Log10 UFC/mL. O tratamento térmico reduziu 4,4 Log10 UFC/mL no leite caprino integral (2,8% de gordura), 4,9 Log10 UFC/mL no leite caprino desnatado (0,3%), 3,9 Log10 UFC/mL no leite bovino integral (5,9%) e 5,4 Log10 UFC/mL no leite bovino desnatado (0,2%), sem diferença significante, possivelmente pelo baixo número de amostras. Os valores D65 °C foram, respectivamente, 10,51 minutos, 8,61 minutos, 18,02 minutos e 7,82 minutos e o valor de R2 baixo das equações da reta indicam que outros fatores, além dos que foram estudados, influenciam a morte térmica do agente. Os resultados sugerem uma tendência de influência da gordura do leite e também da espécie animal sobre a taxa de decaimento do M. fortuitum, sendo que a pasteurização foi menos eficaz sobre oM. fortuitum no leite bovino integral.
RESUMO
This study aimed to show the effect of goat and bovine milk fat on thermal resistance of Mycobacterium fortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated withM. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat), 4.9 log10CFU/mL for skim goat milk (0.3%), 3.9 log10 CFU/ml for whole bovine milk (5.9%), and 5.4 log10 CFU/mL for skim bovine milk (0.2%), without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective overM. fortuitum in whole bovine milk
Este estudo objetivou mostrar o efeito da gordura do leite caprino e bovino sobre a resistência térmica do Mycobacterium fortuitum. Amostras de leite foram divididas em duas porções, integral e desnatada, cada porção foi inoculada com M. fortuitum e então distribuída em tubos para a quantificação do agente durante a pasteurização lenta, em banho-maria. As amostras foram diluídas e semeadas em Lowenstein-Jensen (37 C/5 dias), os resultados da contagem foram expressos em Log10 UFC/mL. O tratamento térmico reduziu 4,4 Log10 UFC/mL no leite caprino integral (2,8% de gordura), 4,9 Log10 UFC/mL no leite caprino desnatado (0,3%), 3,9 Log10 UFC/mL no leite bovino integral (5,9%) e 5,4 Log10 UFC/mL no leite bovino desnatado (0,2%), sem diferença significante, possivelmente pelo baixo número de amostras. Os valores D65 C foram, respectivamente, 10,51 minutos, 8,61 minutos, 18,02 minutos e 7,82 minutos e o valor de R2 baixo das equações da reta indicam que outros fatores, além dos que foram estudados, influenciam a morte térmica do agente. Os resultados sugerem uma tendência de influência da gordura do leite e também da espécie animal sobre a taxa de decaimento do M. fortuitum, sendo que a pasteurização foi menos eficaz sobre o M. fortuitum no leite bovino integral
Assuntos
Gorduras/análise , Leite/imunologia , Mycobacterium fortuitum/química , Substitutos do Leite Humano , Mycobacterium/química , PasteurizaçãoRESUMO
This study aimed to show the effect of goat and bovine milk fat on thermal resistance of Mycobacterium fortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated withM. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat), 4.9 log10CFU/mL for skim goat milk (0.3%), 3.9 log10 CFU/ml for whole bovine milk (5.9%), and 5.4 log10 CFU/mL for skim bovine milk (0.2%), without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective overM. fortuitum in whole bovine milk(AU)
Este estudo objetivou mostrar o efeito da gordura do leite caprino e bovino sobre a resistência térmica do Mycobacterium fortuitum. Amostras de leite foram divididas em duas porções, integral e desnatada, cada porção foi inoculada com M. fortuitum e então distribuída em tubos para a quantificação do agente durante a pasteurização lenta, em banho-maria. As amostras foram diluídas e semeadas em Lowenstein-Jensen (37 C/5 dias), os resultados da contagem foram expressos em Log10 UFC/mL. O tratamento térmico reduziu 4,4 Log10 UFC/mL no leite caprino integral (2,8% de gordura), 4,9 Log10 UFC/mL no leite caprino desnatado (0,3%), 3,9 Log10 UFC/mL no leite bovino integral (5,9%) e 5,4 Log10 UFC/mL no leite bovino desnatado (0,2%), sem diferença significante, possivelmente pelo baixo número de amostras. Os valores D65 C foram, respectivamente, 10,51 minutos, 8,61 minutos, 18,02 minutos e 7,82 minutos e o valor de R2 baixo das equações da reta indicam que outros fatores, além dos que foram estudados, influenciam a morte térmica do agente. Os resultados sugerem uma tendência de influência da gordura do leite e também da espécie animal sobre a taxa de decaimento do M. fortuitum, sendo que a pasteurização foi menos eficaz sobre o M. fortuitum no leite bovino integral(AU)
Assuntos
Substitutos do Leite Humano , Leite/imunologia , Mycobacterium fortuitum/química , Gorduras/análise , Mycobacterium/química , PasteurizaçãoRESUMO
High pressure processing (HPP) was used to explore novel methods for modifying the textural properties of pork sausages with reduced-salt, reduced-fat and no fat replacement additions. A 2×7 factorial design was set up, incorporating two pressure levels (0.1 or 200 MPa) and seven fat levels (0, 5, 10, 15, 20, 25 and 30%). Sausages treated at 200 MPa exhibited improved tenderness at all fat levels compared with 0.1 MPa treated samples, and the shear force of sausages treated at 200 MPa with 15 or 20% fat content was similar to the 0.1 MPa treated sausages with 30% fat. HPP significantly changed the P2 peak ratio of the four water components in raw sausages, resulting in improved textural properties of emulsion-type sausages with reduced-fat and reduced-salt. Significant correlations were found between pH, color, shear force and water proportions. The scanning and transmission micrographs revealed the formation of smaller fat globules and an improved network structure in the pressure treated sausages. In conclusion, there is potential to manufacture sausages with reduced-fat and reduced-salt by using HPP to maintain textural qualities.
Assuntos
Dieta com Restrição de Gorduras , Dieta Hipossódica , Gorduras na Dieta/análise , Manipulação de Alimentos , Produtos da Carne/análise , Cloreto de Sódio na Dieta/análise , Água/análise , Animais , Fenômenos Químicos , China , Culinária , Emulsões , Concentração de Íons de Hidrogênio , Fenômenos Mecânicos , Microscopia Eletrônica de Varredura , Microscopia Eletrônica de Transmissão , Pigmentos Biológicos/análise , Pressão , Resistência ao Cisalhamento , Sus scrofaRESUMO
BACKGROUND AND AIMS: Genome-wide association studies have identified single nucleotide polymorphisms (SNPs) near/in PNPLA3, NCAN, LYPLAL1, PPP1R3B, and GCKR genes associated with non-alcoholic fatty liver disease (NAFLD) mainly in individuals of European ancestry. The aim of the study was to test whether these genetic variants and a genetic risk score (GRS) are associated with elevated liver fat content and non-alcoholic steatohepatitis (NASH) in Mexicans with morbid obesity. METHODS: 130 morbidly obese Mexican individuals were genotyped for six SNPs in/near PNPLA3, NCAN, LYPLAL1, PPP1R3B, and GCKR genes. Hepatic fat content [triglyceride (HTG) and total cholesterol (HTC)] was quantified directly in liver biopsies and NASH was diagnosed by histology. A GRS was tested for association with liver fat content and NASH using logistic regression models. In addition, 95 ancestry-informative markers were genotyped to estimate population admixture proportions. RESULTS: After adjusting for age, sex and admixture, PNPLA3, LYPLAL1, GCKR and PPP1R3B polymorphisms were associated with higher HTG content (P < 0.05 for PNPLA3, LYPLAL1, GCKR polymorphisms and P = 0.086 for PPP1R3B). The GRS was significantly associated with higher HTG and HTC content (P = 1.0 × 10(-4) and 0.048, respectively), steatosis stage (P = 0.029), and higher ALT levels (P = 0.002). Subjects with GRS ≥ 6 showed a significantly increased risk of NASH (OR = 2.55, P = 0.045) compared to those with GRS ≤ 5. However, the GRS did not predict NASH status, as AUC of ROC curves was 0.56 (P = 0.219). CONCLUSION: NAFLD associated loci in Europeans and a GRS based on these loci contribute to the accumulation of hepatic lipids and NASH in morbidly obese Mexican individuals.