It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curi...It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curing brines containing gum arabic at 1%, 1.5%, 2.0%, 2.5% and 3.0% of the final product were investigated. A non-injected sample and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for comparison. Mean results indicated that the level of gum arabic from Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable moisture in cooked extended beef rounds. The injection of beef with curing brine also significantly increased the cook yield and the extractable moisture of the extended beef rounds as compared to the non-injected beef samples. Both injection and gum levels had a significant effect on the proximate composition and sensory properties of the resulting beef rounds. Sensory analysis revealed that samples containing gum arabic at 2.5% were juicier and comparable to those containing SPC at 3.5% injection level. Furthermore, these samples had the highest overall preference comparable to samples injected with curing brines containing SPC. This is the first report on the physicochemical properties of extended beef rounds containing gum arabic from Acacia senegal var. kerensis.展开更多
The fatty acid profile in breast milk of nursing mothers who participated in a Cohort for Vitamin A (COVA) study at the fourth and ninth month of lactation was investigated. Breast milk samples were collected by manua...The fatty acid profile in breast milk of nursing mothers who participated in a Cohort for Vitamin A (COVA) study at the fourth and ninth month of lactation was investigated. Breast milk samples were collected by manual expression and stored at - 20°C until analysis. The fat was extracted from the milk and methylated using the American Oil Chemists’ Society (AOCS) Official Methods with modifications. The separation, identification and quantification of the fatty acid methyl esters was performed by gas chromatography coupled with mass spectrometry (GC-MS). Fat contents of human milk increased significantly between the fourth and ninth month of lactation 0.38 and 1.21 mg·mL<sup>-1</sup> respectively;P 0.05) than the average percent of the total unsaturated FAs (48.93%). Similarly, at the 9th month the percentage average of the total saturated fatty acids (15.18%) was significantly lower (P < 0.05) than the average percent of the total unsaturated FAs (31.05%). The results obtained in this study demonstrated that the fat content in breast milk significantly increased in the 9th compared to the 4th month of lactation. The fatty profile was also significantly different with the omega 6 being the dominant at the 9th month compared with the omega - 9 being dominant at the 4th month of lactation.展开更多
文摘It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curing brines containing gum arabic at 1%, 1.5%, 2.0%, 2.5% and 3.0% of the final product were investigated. A non-injected sample and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for comparison. Mean results indicated that the level of gum arabic from Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable moisture in cooked extended beef rounds. The injection of beef with curing brine also significantly increased the cook yield and the extractable moisture of the extended beef rounds as compared to the non-injected beef samples. Both injection and gum levels had a significant effect on the proximate composition and sensory properties of the resulting beef rounds. Sensory analysis revealed that samples containing gum arabic at 2.5% were juicier and comparable to those containing SPC at 3.5% injection level. Furthermore, these samples had the highest overall preference comparable to samples injected with curing brines containing SPC. This is the first report on the physicochemical properties of extended beef rounds containing gum arabic from Acacia senegal var. kerensis.
文摘The fatty acid profile in breast milk of nursing mothers who participated in a Cohort for Vitamin A (COVA) study at the fourth and ninth month of lactation was investigated. Breast milk samples were collected by manual expression and stored at - 20°C until analysis. The fat was extracted from the milk and methylated using the American Oil Chemists’ Society (AOCS) Official Methods with modifications. The separation, identification and quantification of the fatty acid methyl esters was performed by gas chromatography coupled with mass spectrometry (GC-MS). Fat contents of human milk increased significantly between the fourth and ninth month of lactation 0.38 and 1.21 mg·mL<sup>-1</sup> respectively;P 0.05) than the average percent of the total unsaturated FAs (48.93%). Similarly, at the 9th month the percentage average of the total saturated fatty acids (15.18%) was significantly lower (P < 0.05) than the average percent of the total unsaturated FAs (31.05%). The results obtained in this study demonstrated that the fat content in breast milk significantly increased in the 9th compared to the 4th month of lactation. The fatty profile was also significantly different with the omega 6 being the dominant at the 9th month compared with the omega - 9 being dominant at the 4th month of lactation.
