Amino acid, Fatty acid, Meat, Freezing. Due to the effect of cold treatment on the amino acid profile of meat has not sufficiently studied. This study aimed to study the effect of freezing temperature and duration of frozen storage on amino acid profile and fatty acid pattern in imported beef meat, local beef meat, chicken breast and Nile tilapia fish. The effect of freezing on lipid and protei...

The present study was conducted to evaluate the effect of low-dose gamma irradiation (0, 1, 3 and 5 kGy) on fatty acid composition of Rainbow trout (Oncorhynchus mykiss) fillet. Among all of the fatty acids, oleic acid (C18:1) (with mean 33.50±3.02 g/100 g fatty acids) and myristoleic acid (C14:1) (with mean 0.41±0.26 g/100 g fatty acids) were the most predominant and the lowest fatty acids in ...

Omega-3 fatty acids (FAs) have been shown to prevent cardiovascular disease. The most commonly used omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly vulnerable to oxidation and therefore, have short shelf life. Recent advances in nanoliposomes provided a biocompatible system for stabilizing omega-3 FAs. Several methods could be implemented to prepar...

Skinless breast fillets were harvested from broilers fed with 0, 0.25, 0.5, or 1.0% conjugated linoleic acid (CLA) for 3 weeks. Fillets were either vacuum or aerobically packaged, then irradiated at 0 or 3.0 kGy using a Linear Accelerator. Breast fillets were analyzed for thiobarbituric acid reactive substances (TBARS), volatile profiles, and color at 0 and 7 days of storage at 4°C. Dietary CLA...

the aim of this study was to determine the fatty acid and mineral composition in bone of 3 pelagic fish: gold stripe sardine (sardinella gibbosa), anchovy kilka (clupeonella engrauliformis) and indian anchovy (stolephorus indicus). fatty acid profiles showed that total saturated fatty acid have no significant differences in 3 species. the content of total mono saturated fatty acids in anchovy k...

The aim of this study was to investigate changes in the microbiological and physiochemical characteristics in Egyptian salted-fermented fish (Feseikh) during processing, ripening and storage. Isolation of total viable bacteria, Enterobacteriaceae, lipolytic bacteria, proteolytic bacteria, total spore forming bacteria (CFU/g) and Clostridium perfringens (MPN) from fish flesh, fish intestine and ...

To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to stand...

omega-3 fatty acids (fas) have been shown to prevent cardiovascular disease. the most commonly used omega-3 fatty acids like eicosapentaenoic acid (epa) and docosahexaenoic acid (dha) are highly vulnerable to oxidation and therefore, have short shelf life. recent advances in nanoliposomes provided a biocompatible system for stabilizing omega-3 fas. several methods could be implemented to prepar...

The study reports the changes in fatty acid and sterol composition; as well volatile 3-MCPD ester content of two commercial vegetable oils at different steps refining process. Canola corn were collected from neutralization, bleaching, winterization deodorization stages a chemical plant oil samples evaluated for acid, sterol, compounds contents. Results have shown that total contents decreased t...

The continued popularity of organic and natural foods has generated interest in organic milk, and use of pasture for dairy cattle is a requirement for organic production. This process may improve the health benefits of fluid milk via increases in the unsaturated fatty acid content, including conjugated linoleic acid. Because pasture-based (PB) systems vary in types of forage, it is important to...