This document discusses the development of new functional meat products with a balanced omega-6/omega-3 ratio and antioxidants. Specifically, conventional meat products were supplemented with salmon oil, rosemary extracts, and vitamin E to create products with healthier nutritional profiles. The effects of processing, storage, and cooking on these functional meat products were then studied using various chemical and functional assays.
the liver is the central laboratory of a chicken’s body. It is
essential that this organ is kept in an excellent condition in
order to maintain a healthy bird. Understanding the metabolic
function and causes of disruptions in liver functions helps us
to provide the birds with the right feed and health treatment.
We are keen to be associated with your company for the supply of food ingredient, Flavour, Natural color, Emulsifier, Antioxidant, Preservative, DHA 40 % liquid, DHA powder, Vitamin E , Beta Carotenes, WPC 80 % , Whey protein, Soya protein Isolate, & Nutraceutical ingredient.
A brief about chemvera specialty chemical Pvt Ltd India is :-
As a Specialty food Ingredient, flavor & Specialty Nutraceutical Ingredient Distribution house based out of Mumbai, India,
specializing in the distribution of ingredients to the Food & Nutraceutical industries segment.
we are an authorized distributor of many food & nutraceutical ingredient manufacturing companies
the liver is the central laboratory of a chicken’s body. It is
essential that this organ is kept in an excellent condition in
order to maintain a healthy bird. Understanding the metabolic
function and causes of disruptions in liver functions helps us
to provide the birds with the right feed and health treatment.
We are keen to be associated with your company for the supply of food ingredient, Flavour, Natural color, Emulsifier, Antioxidant, Preservative, DHA 40 % liquid, DHA powder, Vitamin E , Beta Carotenes, WPC 80 % , Whey protein, Soya protein Isolate, & Nutraceutical ingredient.
A brief about chemvera specialty chemical Pvt Ltd India is :-
As a Specialty food Ingredient, flavor & Specialty Nutraceutical Ingredient Distribution house based out of Mumbai, India,
specializing in the distribution of ingredients to the Food & Nutraceutical industries segment.
we are an authorized distributor of many food & nutraceutical ingredient manufacturing companies
Spray-dried plasma from porcine blood in diets for Atlantic salmon parrsInternational Aquafeed
Since the late 1970s, Atlantic salmon aquaculture has grown into a global industry that annually produces over 1.4 million tonnes of salmon with an estimated value of US$7,812 million according to 2012 FAO statistics. The growth of salmon aquaculture has been accompanied by a continuous improvement in feed formulation and technology to maximize growth and survival of salmon at different stages of development. The search for new and alternative feed ingredients and formulations continues in order to ensure sustainability of this industry.
Organic, functional, designer & SPF feed production
The market for organic poultry products is strong
and growing. Integrating either small-scale or
large-scale production into your farm system can
be both enjoyable and lucrative.
Spray-dried plasma from porcine blood in diets for Atlantic salmon parrsInternational Aquafeed
Since the late 1970s, Atlantic salmon aquaculture has grown into a global industry that annually produces over 1.4 million tonnes of salmon with an estimated value of US$7,812 million according to 2012 FAO statistics. The growth of salmon aquaculture has been accompanied by a continuous improvement in feed formulation and technology to maximize growth and survival of salmon at different stages of development. The search for new and alternative feed ingredients and formulations continues in order to ensure sustainability of this industry.
Organic, functional, designer & SPF feed production
The market for organic poultry products is strong
and growing. Integrating either small-scale or
large-scale production into your farm system can
be both enjoyable and lucrative.
Phytogenic feed additives: Keeping pace with trends and challenges in pig pro...Milling and Grain magazine
As the global population and its prosperity are steadily on the rise, the animal protein demand will further increase in the near future. Pig meat is the most consumed meat worldwide among the others, closely followed by poultry. Last year it comprised 38 percent (or 118 Mt) of the total meat consumption whereas poultry meat accounted for 35 percent (or 110 Mt). Though this growing demand is challenged – on the one hand by consumer’s awareness for safe food and on the other hand by sustainable and efficient swine production. At the same time, production costs should be kept as low as possible whilst controlling the high risk of developing drug resistant bacteria for humans due to the use of in-feed antibiotics, as antimicrobial growth promoters (AGP) or as disease treatment. Over the last decades, many feed additives have been developed and evaluated, within which phytogenic (plant derived) substances have attracted much attention.
Weight reduction with improvement of serum lipid profile and ratios of Sesamu...lukeman Joseph Ade shittu
Development of novel natural dietary adjunct/agent with significant therapeutic effects on metabolic disease conditions such as obesity and heart disease raises concern in recent times. We studied chronic toxicity of the combined active ingredients present in the sesame leaves and their interaction on the fasting serum lipid profiles with their ratios in thirty adult male non-obese Sprague Dawley (SD) rats. Such that, both treated groups received 14.0 and 28.0 mg/kg body weight doses of aqueous leaves extract of Sesamum radiatum respectively on a daily basis via gastric gavage, while, the control received equal volume of normal saline daily for six weeks. Significant (P < 0.05) weight loss observed in the treated groups was associated with significant (P < 0.05) reductions in both serum cholesterol and triglycerides (TG). The effect on the serum lipoprotein cholesterol components and ratios were significant in a dose related manner, such that increase in HDL accompanied a corresponding decrease in both LDL and LDL/HDL ratio. In addition, to increased in TG/HDL ratio. However, no significant differences in the relative reduction level of VLDL and triglycerides in the treated groups were found compared to control. Thus, LDL/HDL ratio is significantly a better indicator than the TG/HDL ratio in assessing the impact of sesame treatment with evidence of weight loss and hypolipidaemia especially in hypertensive heart diseases.
A survey made at the end of an aqua industry forum meeting in Vietnam last year has shown that for 63 percent of the participants, the most limiting challenge for developing aquaculture was health and disease management. Indeed, in recent years, we have seen numerous diseases appearing and impacting aquaculture production, such as WSSV and EMS in shrimp, or Infectious Salmon Anemia (ISA) in salmonids. Working around the classic Host-Pathogen-Environment triad, new technologies and management techniques have been developed to better control diseases in aquatic animals: vaccination, which has led to the decrease of antibiotic use in salmonids; biosecurity procedures in hatcheries and in farms; biofloc technology. All of these technologies have proven successful. Their further development and expanded use will certainly improve the way aquatic animals are farmed.
COMPARATIVE STUDIES ON NUTRITIONAL VALUE OF NORMAL AND TUMOR TISSUE, SARDINE...IJSIT Editor
Fish are at present in high demand in food markets, they are widely consumed in many parts of the
world because they posses high protein content, saturated fat and also contain omega fatty acids known to
support good health. The present study deals with biochemical composition of common fish,Sardinella
longiceps. The proximate composition of protein, carbohydrate, lipid, amino acids and fatty acids were
studied. The results of proximate composition in S. longiceps showed the percentage of protein was high in
the normal and tumor infected fish tissue (29.15 &18.93%), followed by the carbohydrate (5.81 & 2.42 %)
and lipid (15.61 & 9.28 %). The percentage compositions of essential and non-essential amino acids are
presented in normal tissue and tumor infected tissue were found to be as 46.09 % & 41.47 % and 37.23% &
40.63%. In the analysis, the fatty acid profile by gas chromatography revealed the presence of higher amount
of PUFA (Linolenic acid 32.74 %) in normal tissue. The details of the vitamins detected in S. longicepstissue.
Among them, vitamin A was found in higher levels (91.16 mg/gm) at normal tissue. In the present study,
totally 5 macro minerals and 2 trace minerals were reported. The S. longiceps normal and infected tissue
contributed maximum sodium (289.6 mg/gm) and Potassium (166.5 mg/gm) of minerals. The result shows
that marine fish (S. longiceps) tissue is a valuable food recipe for human consumption, due to its high quality
protein and well-balanced amino acids fatty acids and vitamins and minerals.
Inadequate long-chain omega-3 fatty acid status has a substantial impact on our health. Human RCT, observational, in vitro and in vivo animal studies all demonstrate that omega-3 fats from fish improve inflammatory regulation and its associated conditions. Yet, due to inconsistency in findings, the validity of omega-3 fatty acids as ‘treatments’ has been brought into question in the reporting of studies. To date, few studies have monitored the correlation between omega-3 dose, subsequent cellular enrichment of these fatty acids and clinical outcomes.
In this webinar, Dr Bailey presents the latest evidence for the importance of a biomarker-based, personalised approach to omega-3 treatment – one that significantly improves consistency in clinical outcomes and offers an antidote to the ‘one-size fits all’ approach that is responsible for significant individual variations in response in many published studies.
Effects of dietary thyme essential oil on hemato-immunological indices, intes...Inacio Mateus Assane
Thyme (Thymus vulgaris) essential oil (TVEO) is a herbal medicine with one of the highest levels of antimicrobial activity. Although TVEO has been broadly used in poultry and swine production due to its immunostimulatory and growth-promoting characteristics, the effects of TVEO on fish are poorly characterized. In this study, Nile tilapia (Oreochromis niloticus L.) were fed 0, 0.1, 0.5, and 1% TVEO for 15 days. Subsequently, blood parameters, intestinal morphology, and the population of Bacillus bacteria in the intestine were evaluated. The numbers of lymphocytes (p < 0.05) and leukocytes (p < 0.05) significantly increased in the blood of the fish fed the highest dose of TVEO. Based on the normal behavior of the fish and the alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels, which were not altered (p > 0.05), this study concluded that the diets were safe and showed no negative or toxic effects. Even at doses as high as 1%, TVEO did not alter the population of beneficial Bacillus bacteria in the gut. In conclusion, supplementation with TVEO stimulated the cellular components of the non-specific immune response of Nile tilapia without causing deleterious effects or altering the population of important intestinal bacteria.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Anti ulcer drugs and their Advance pharmacology ||
Anti-ulcer drugs are medications used to prevent and treat ulcers in the stomach and upper part of the small intestine (duodenal ulcers). These ulcers are often caused by an imbalance between stomach acid and the mucosal lining, which protects the stomach lining.
||Scope: Overview of various classes of anti-ulcer drugs, their mechanisms of action, indications, side effects, and clinical considerations.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Surat @ℂall @Girls ꧁❤8527049040❤꧂@ℂall @Girls Service Vip Top Model Safe
Articulo Molecular Nutrition 2008
1. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161 DOI 10.1002/mnfr.200700367 1153
Research Article
Meat-based functional foods for dietary equilibrium
omega-6/omega-3
Guillermo Reglero1, Paloma Frial2, Alejandro Cifuentes3, Mónica R. García-Risco1,
Laura Jaime1, Francisco R. Marin1, Vicente Palanca2, Alejandro Ruiz-Rodríguez1,
Susana Santoyo1, Francisco J. Seæorµns1, Cristina Soler-Rivas1, Carlos Torres1
and Elena Ibaæez3
1
Sección Departamental Ciencias de la Alimentación, Universidad Autónoma de Madrid, Ciudad
Universitaria de Cantoblanco, Madrid, Spain
2
Grupo Frial, Tres Cantos, Madrid, Spain
3
Instituto de Fermentaciones Industriales, CSIC, Madrid, Spain
Nutritionists encourage improving the diet by combining meat products with fish or other sea-related
foods, in order to equilibrate the omega-6/omega-3 ratio. Strong scientific evidence supports the ben-
eficial health effects of a balanced omega-6/omega-3 PUFA (poly unsaturated fatty acids) diets. In
the present work, the scientific bases of new functional meat products with both a balanced omega-6/
omega-3 ratio and a synergic combination of antioxidants are discussed. The aim is to contribute to
the dietary equilibrium omega-6/omega-3 and to increase the antioxidant intake. Conventional meat
products supplemented with a specific fatty acids and antioxidants combination led to functional
foods with healthier nutritional parameters.
Keywords: Antioxidants / Functional meat products / Omega-6/omega-3 ratio /
Received: September 18, 2007; revised: January 17, 2008; accepted: January 17, 2008
1 Introduction ficial health effects of a balanced omega-6/omega-3 PUFA
(poly unsaturated fatty acids) diets [1].
The scientific evidence on the relationship between food PUFA omega-3 and omega-6 are functionally and meta-
and health has promoted the rapid development of a new bolically different and have important opposing physiologi-
food market in the last years: the market of functional cal functions [2, 3]. While both are precursors of metabolic
foods. Consumer's increasing interest for maintaining or products such as prostaglandins, thromboxanes, leuko-
improving their health by eating specific food products sup- trienes, hydroxyl fatty acids, and lipoxins, all of them are
plemented with bioactive ingredients has led to the develop- formed in larger quantities from omega-6 fatty acids being
ment of many new functional foods. Most of these new for- biologically active in very small quantities. Moreover, the
mulations are dairy products, vegetable based products, nature and the balance between the different prostaglandins
specific fats, etc., but so far only few of them are based on formed depends on the PUFA precursor. Evidence has dem-
meat products. onstrated that the contribution of such compounds to throm-
Nutritionists encouraged improving the nutritional value bus and atheromas formation, allergic and inflammatory
of meat products intakes by combining them, for instance, disorders and cells proliferation is higher in omega-6 PUFA
with fish or other sea-related foods (a rich source of omega- [4]. Moreover, excessive amounts of omega-6 PUFA and a
3 fatty acids). Strong scientific evidence supports the bene- very high omega-6/omega-3 ratio disturbs cellular redox
balance (shifting to more oxidizing conditions) altering the
expression of key regulatory proteins and thus promoting
Correspondence: Professor Guillermo Reglero, Sección Departamen-
the pathogenesis of many diseases, including cardiovascu-
tal Ciencias de la Alimentación, Universidad Autónoma de Madrid,
Ciudad Universitaria de Cantoblanco, E-28049 Madrid, Spain lar disease, cancer, inflammatory, and autoimmune diseases
E-mail: guillermo.reglero@uam.es [5 – 8]. A balance between the omega-6 and omega-3 fatty
Fax: +34-91-4978255 acids is a better physiological state in terms of gene expres-
sion, eicosanoid metabolism and cytokine production [9].
Abbreviations: AA, antioxidant activity; TBA, 2-thiobarbituric acid;
TEAC, trolox equivalent antioxidant capacity; TBARS, thiobarbituric Conventional meat products have an omega-6/omega-3
acid reactive substances ratio higher than 15 while the healthy effects have been
i 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.mnf-journal.com
2. 1154 G. Reglero et al. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161
associated to ratios lower than four [4]. Scientific evidence, assays. Designed products were chemical- and nutritionally
based on controlled intervention trials in humans, suggested compared to other commercial products considered
dietary omega-6/omega-3 fatty acids recommendations “healthy” food such as salmon and ACE fruit beverages
depending on specific physiological situations (adults with (vitamin A, C, and E supplemented juices).
different pathologies, infant, newborns, etc.) [4]. Therefore,
the best strategy to improve the omega-6/omega-3 ratio in
meat products is the addition of an appropriate amount of 2 Materials and methods
omega-3 PUFA, being the most convenient the long chain
2.1 Samples, processing, and storage conditions
EPA (eicosapentaenoic acid) and DHA (docosahexaenoic
acid) [4, 10, 11] fatty acids. Sheets (100 g) of vacuum-packed cold-smoked salmon and
The higher omega-3 PUFA intake might promote fresh salmon slices (100 g) utilized in this study were both
increasing of oxidative stress in human body [12]. To mini- from Norway and produced by aquaculture. They were pur-
mize this effect and to protect the added PUFA from autoox- chased at local retailers. Six fruit drinks enriched with anti-
idation, the PUFAs should be combined with antioxidants oxidants vitamins (A + C + D or E) were also purchased at
[13]. local supermarkets.
The most interesting food grade antioxidants are those Pork and Turkey meats for Frankfurt-sausages, cooked
obtained from natural sources, in particular from plants ham, and cooked Turkey breast were obtained from Grupo
such as Rosmarinus officinalis. Rosemary extracts obtained Frial (Tres Cantos, Spain). The functional meat products
with supercritical fluid technologies showed high antioxi- were manufactured at Grupo Frial facilities following their
dant properties [14] even at low concentrations [15 – 17]. quality control standards mixing the meats with the
The use of supercritical fluids technologies to extract key patented formulam P200402755.2004. The amount of super-
compounds such as antioxidants have many advantages critical rosemary extract, deodorized salmon oil and vita-
compared to traditional extraction processes, such as the min E used was the necessary to achieve a level of, respec-
operation at mild and nonoxidative conditions that allows tively, 0.02% w/w, 0.6% w/w, and 0.001% w/w. The func-
obtaining bioactive extracts without toxic residues [18]. tional ingredients were incorporated into the meat products
Other advantages, compared to traditional extraction tech- through a brine. The meat pieces were prepared by first
niques, are the use of solvents generally recognized as safe eliminating as much fat as possible. Then, the brine con-
(GRAS) and the higher efficiency of the extraction process taining the bioactive ingredients was incorporated at a rate
(in terms of increasing yields and lower extraction times). of 16.6% in a drum massage specially designed for this pur-
The supercritical rosemary extracts are heat-resistant, pose that contained the meat products. Contact times were
easily dissolved in different type of foods [19] and do not selected according to the norm for the different meats (ham
change the sensory properties (color, taste, or flavour) of and pork tenderloin 18 h, and Turkey breast 4 h). Then, the
the food matrix in which they are added as supplement. meat was introduced into the mould and was cooked in
Rosemary antioxidant extracts mainly contain phenolic ovens to get special cooking as smooth as possible while
diterpenes such as carnosic acid [20, 21] which act as pri- minimizing the temperature difference between the meat
mary antioxidants showing a high synergistic effect with and the ambient; the final temperature of the products was
other antioxidants such as a-tocopherol [22]. Moreover, it 668C and cooking lasted 10 h. After, the products were
has been demonstrated that these products have an activity cooled for 12 h below 58C and vacuum-packed in plastic
similar to superoxide dismutase (SOD) and positive interac- bags Cryovacm with high barrier effect. Vacuum preserved
tions with glutation reductase and NADPH-quinone reduc- samples were then stored at 48C inside industrial climatic
tase enzymes, regenerating them and increasing their controlled chambers.
effects as radical scavengers. The protective effects of phy- Traditional meat products were prepared as mentioned
tochemicals against cancer agents in lungs, kidney, and above, without addition of the functional ingredients, and
stomach have been linked to their association with the men- immediately submitted to vacuum shielding and refrigera-
tioned enzymes [23]. tion.
The goal of the present work was to design new func- Afterwards, samples were supplied to UAM laboratories
tional meat products based on a healthy combination of for further analysis. All samples were transported under
omega-3 PUFA and supercritical rosemary extracts with refrigerated conditions and immediately analyzed. Samples
antioxidant activity (AA). The effect of processing (includ- were collected and analyzed at 0, 60, and 90 days.
ing different technological steps), storage, and culinary
treatment was studied on the designed products. Different
2.2 Functional ingredients
parameters were used to control the quality and to evaluate
the biological activity of the functional meat products. They Commercial supercritical (Flavex Naturextrakte, Germany)
were based on exhaustive chemical and functional charac- and conventional rosemary extracts were obtained at Grupo
terization using chromatographic techniques and in vitro Frial's usual provider and were compared to extracts
i 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.mnf-journal.com
3. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161 1155
obtained at UAM supercritical facilities (pilot plant scale) TBA-reactive substances. TBARS value expressed as mg
using the conditions previously described [20]. Food grade MDA/kg meat product was calculated in duplicate from a
commercial vitamin E (BTSA, Madrid) and food grade standard curve of TEP.
commercial deodorized salmon oil (Grupo Frial's supplier)
were also purchased and used together with rosemary
2.7 AA by trolox equivalent antioxidant capacity
extracts as functional ingredients.
(TEAC) assay
To carry out the TEAC assay, meat or salmon products
2.3 Reagents
(20 l 0.10 g) were homogenized with 20 mL of pure ace-
2-Thiobarbituric acid (TBA), 1,1,3,3-tetraethoxypropane tone using an Ultra Turraxm T25 from IKA Werke, Jane &
(TEP), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic Kunkel (Stanfen, Germany) for 45 s at 15 000 rpm. The
acid) diammonium salt (ABTS), and potassium persulfate homogenate was centrifuged using a Beckman GS-6R (Ger-
were purchased from Sigma/Aldrich (St. Louis, USA). many) centrifuge (20 min at 3500 rpm) and the supernatant
TCA (trichloroacetic acid) and analytical grade organic sol- filtrated through a Whatman No. 1 paper filter. A second
vents were obtained from Panreac Quimica SA (Barcelona, extraction was performed and supernatants were pooled
Spain) and Trolox (6-hydroxy-2,5,7,8-tetramethylchro- together and stored in dark at – 188C. Acetone was removed
mane-2-carboxylic acid) from Fluka Chemie AG (Buchs, using a vacuum rotary evaporator (Heidolph Instrument
Switzerland). Laborota 4000, Germany) at 358C. Dry extracts were dis-
solved on acetone before analysis. TEAC values assessment
of fruit juices was performed taking the liquid directly as
2.4 Samples preparation for analysis
sample.
A wide internal slice of cooked ham and cooked Turkey The TEAC assay was performed essentially as described
breast (from both functional and traditional) was cut from by Re et al. [26] with minor modifications. ABTS9+ radical
the whole piece. Five portions of 60 g were obtained from cation was generated by incubating during 16 h at room
the internal slice. Each portion was minced using a grinder temperature in the dark 7 mM ABTS in the presence of
and individually analyzed as sample (quintuplicate). 2.45 mM potassium persulfate (final concentration). The
Two portions of 60 g pork Frankfurt-sausage and salmon ABTS9+ radical solution was diluted with ethanol for meat
products were minced using a grinder and individually ana- and salmon products or phosphate buffer saline (PBS),
lyzed (duplicate). pH 7.4, for enriched fruit drinks to an absorbance of
0.70 (l 0.02) at 734 nm. The reaction was initiated by the
addition of 10 lL sample extracts to 0.990 mL of diluted
2.5 Culinary treatment
ABTS9+. The reactive mixture was allowed to stand at room
To reproduce a culinary homemade process, fresh salmon temperature for 10 min (until the reaction reached a steady
slices (100 g) and functional pork sausages (75 g) were state) and the absorbance was immediately recorded at
grilled in a frying pan as follows. Firstly, the frying pan was 734 nm. Trolox was used as reference standard and results
brought up to 1808C. Salmon slices and Frankfurt-sausages were expressed as TEAC values. These values were
were grilled during 4 min, by changing the side in contact obtained from at least four different concentrations of each
with the frying pan each minute. Immediately after, grilled sample giving a linear response.
salmon slices and pork Frankfurt-sausages were ground in a
grinder (Ecron microchop Mec 1126, Madrid, Spain) and
2.8 AA by b-carotene bleaching assay
submitted to the chemical and functional analysis below
described. Meat samples (20 g) were homogenized with 20 mL of
Similarly, smoked and fresh salmon slices and functional ethanol using an Ultra turrax for 1 min (15 000 rpm). The
pork sausages (not heat treated) were also ground and used blended sample was centrifuged at 3000 rpm and filtrated.
as control samples. The filtrate was evaporated to dryness using a rotary vac-
uum evaporator and the residue dissolved in ethanol to a
concentration of 30 mg/mL.
2.6 Lipid oxidation measurement: Thiobarbituric
The extracts were tested for their abilities to inhibit the
acid reactive substances (TBARS) value
autooxidation of linoleic acid and b-carotene as previously
Lipid oxidation in meat products was measured as TBARS described [27]. For each sample, 0.2 mL extract were added
using the TBA method of Pfalzgraf et al. (1995) [24]. This to 0.2 mL b-carotene (1 mg/mL in chloroform), 20 mg lino-
method is based on the malondialdehyde (MDA) reaction leic acid, and 200 mg Tween-20. This mixture was firstly
with TBA to obtain a pink pigment, which results form the homogenized, then concentrated in a vacuum rotary evapo-
condensation of two molecules of TBA with one molecule rator, dried under a nitrogen stream and diluted with dis-
of MDA [25]. The substances that react with TBA are called tilled water (50 mL). The mixture was vigorously shaken to
i 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.mnf-journal.com
4. 1156 G. Reglero et al. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161
form a liposome solution. The samples were then submitted reducing the risks of side effects. Therefore, the main
to thermal autooxidation at 508C for 3 h. Afterwards, their parameter considered in the present study was the benefit/
absorbance was measured at 470 nm. Samples were meas- risk ratio, raising the benefits to a maximum and decreasing
ured in duplicate. The AA was expressed as inhibition per- the risks to a minimum, at the same time.
centage relative to the control (sample with no meat extract) To increase the benefits, the following statements have to
using the following equation: be considered:
(i) Search for extensive physiological benefits. For
AA (%) = [(Rcontrol – Rsample)/Rcontrol]6100 instance, antioxidants [29] and PUFAs [1] ingested through
diet can influence gene expression.
where Rcontrol = ln [Abs(t0)/Abs(t180)]/180 (ii) To guarantee bioavailability. In vitro tests can be used
to select the functional ingredients previous to animal
assays and clinical trials.
2.9 Lipid extraction
(iii) Test integrity maintenance. Analytical techniques
Meat samples (2 g) plus 5 mL H2O Milli-Q were extracted and biological assays can be used to ensure the chemical
twice with 25 mL hexane using an Ultra Turrax at and biological integrity of the functional ingredients after
12 000 rpm during 1 min. After extraction, samples were processing operations, during preservation time and cook-
centrifuged at 3800 rpm for 5 min. The organic phases were ing.
transferred to another vial and centrifuged again with To reduce risks, the layout is the following:
Na2SO4 anhydrous (under the former conditions) to remove (i) To use commonly consumed food products as natural
any trace of water. The supernatant was collected and con- ingredients. It is important to use ingredients occurring nat-
centrated on a rotary vacuum evaporator until dryness. urally in foods [30], obtained using mild transformation
techniques [31] or preparations with well defined food
activities, extracted from natural sources [32].
2.10 Analysis of fatty acids profile in meat samples
(ii) To add the minimum effective dosage of functional
by GC
ingredients. Some products, commonly used in the design
To prepare methyl esters of free and esterified fatty acids, of functional foods, such as tocopherols, can have negative
samples were mixed with chloroform/ethanol 2:1 v/v and effects at high dose [33].
methylated by addition of 1 mL of 0.1 M methanolic (iii) To perform an exhaustive characterization of the
NaOH. This mixture was allowed to stand for 30 min at product. It is important to ensure that negative chemical
608C. Then, 200 lL water was added. The resulting mixture changes have been avoided or detect the presence of resi-
was extracted with two 1 mL portions of n-hexane. The dues or contaminants [34]. Considering that most of the
final extract was then dried with sodium sulfate. functional ingredients are extracts, the possibility of con-
The method of GC utilized has been published elsewhere centrating toxic compounds along with the main product
[28]. Derivatized sample (1 lL) was injected into a Perkin- should be eliminated.
Elmer autosystem XL (Wellesley, MA, USA) gas chroma- (iv) To carry out toxicity studies at higher dosage than
tograph with a 30 m BTR-Carbowax column (0.25 mm id). those used in the formulation to guarantee the absence of
Injector and detector temperatures were set at 220 and negative side effects [35].
2308C, respectively. The temperature program was as fol-
lows: starting at 1008C and then heating to 1808C at 208C/
3.1 Design of functional meat foods
min; followed by heating from 180 to 2208C at 158C/min.
The final temperature (2208C) was held for 30 min. Identi- Functionalizing meat products has a great interest, consid-
fication of the ethyl esters of the various fatty acids was ering their occurrence in the diet [36, 37]. Meat and meat
based on a menhaden oil fish standard (#4-7085) obtained products have a great nutritional value with high quality
from Supelco (Bellefonte, PA). proteins, around 40% of essential amino acids, vitamins,
and minerals. Their high fat content [38] is the only delete-
rious aspect raising strong controversy since it has been fre-
2.11 Statistical analysis
quently related with a higher incidence of chronic diseases
Means comparison has been performed using GraphPad [39, 40].
Prism v. 4 for Windows (www.graphpad.com) run in a PC. Following the general strategy previously mentioned,
several steps were taken into consideration in the present
work before designing a functional meat product. Basically,
3 Results and discussion the first attempt was to modify the fat profile, replacing the
fat excess by fish oil (rich in EPA and DHA) at the mini-
A proper design of a functional food requires developing a mum dosage. The precise dose was enough to fulfill the
precise strategy to guarantee the product efficiency, while requirements imposed by the meat fat composition, adding
i 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.mnf-journal.com
5. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161 1157
Table 1. Nutritional information for the conventional and functional meat products used in the present study
Values per 100 g Pork Frankfurt- Functional pork Cooked ham Functional Cooked Turkey Functional
sausage Frankfurt- cooked ham breast cooked Turkey
sausage breast
Energy (kcal) 373 274 110 110 106 107
Proteins (g) 13 16.5 19.0 19.0 19.0 19.0
Carbohydrates (g) 0.3 1.2 0.5 0.5 1.0 1.0
Fat (g) 31.7 22.5 2.8 2.8 1.3 2.0
Saturated (g) 13.2 9.1 1.0 1.0 0.5 0.7
Monounsaturated (g) 15.1 11.1 1.6 1.4 0.6 0.8
Polyunsaturated (g) 3.4a) 2.3b) 0.2a) 0.4b) 0.2a) 0.5b)
Na (g) 0.8 0.8 0.8 0.8 0.5 0.5
Ratio n-6/n-3 >20 2.8 20 1.0 >20 0.5
a) n-6.
b) n-6 + n-3.
fish oil until the omega-6/omega-3 ratio was lower than 4. est nutritional difference between traditional and functional
As mentioned above, it is mandatory to combine the products was their fat content and PUFAs composition.
omega-3 PUFAs with antioxidants. In the present study, Thus, one of the objectives of the new formulation was ful-
supercritical rosemary extract was added to the designed filled since, for all the functional products studied, the
functional meats as a technological and physiological anti- omega-6/omega-3 ratio was lower than 3 and one order of
oxidant. magnitude lower than the conventional meat products.
Supercritical rosemary extract was selected considering Functional pork Frankfurt-sausages showed around 30%
its high AA, as compared to other rosemary extracts lower fat content (9.2 g less) than the traditional ones with a
obtained using traditional extraction methods (that involved different fat profile. In this particular example, to obtain a
extraction with organic solvents). As previously reported functional sausage less pork fat, containing basically
[20, 21], supercritical extracts showed a high carnosic acid omega-6, was utilized (following the nutritional recommen-
content, ranging from 20 to 80% w/w depending on the dations of International Organizations), and substituted by
supercritical conditions employed. The extracts tested in fish oil (containing basically EPA and DHA) in a 3.5%
this study showed antioxidant activities (AA50%, measured weight. This fat reduction led also to a lower energy intake
using the b-carotene bleaching test) between 1.8 and (per 100 g of sausages) while the rest of parameters did not
16.4 lg/mL for supercritical rosemary extracts (depending significantly change.
on the extraction conditions) and around 180 lg/mL for tra- Cooked ham showed a slightly different behavior since
ditional rosemary extracts. Considering that the AA part of its fat was mechanically removed before the fish oil
expressed as AA 50% accounts for the extract concentra- addition (0.6% w/w) in order to avoid an excessive increase
tion needed to reduce 50% the oxidation, the smallest the in the total fat concentration. Also in this case, the polyun-
amount, the highest the antioxidant capacity of the extract. saturated omega-6 levels, typical from a traditional cooked
Thus, results indicated a 100-fold higher AA when using ham, were changed to omega-6 plus omega-3 through the
supercritical extracts compared to conventional extracts new formulation. When cooked Turkey breasts were com-
typically added to traditional foods. pared, the functional version of the product showed a
Vitamin E was also included in the formulation of the slightly higher fat content due to the fish oil addition
functional meat products because of its synergistic antioxi- (0.6% weight), since it was not possible to remove the fat
dant effect with the phenolic diterpenes of rosemary extract from the conventional product before processing with the
[22]. new formula.
Concluding, the result was a combination of omega-3 Moreover, the lipidic profiles (in terms of saturated,
fatty acids and synergic antioxidants (patented formula) monounsaturated, omega-6 and omega-3 content) of the
[41]. functional meat products were closer to salmon products (in
different presentations: fresh, smoked and grilled) than to
traditional meat products, especially in terms of omega-6
3.2 Functionality evaluation
and omega-3 fatty acids (Fig. 1). The omega-6/omega-3
Several parameters were evaluated to verify the nutritional ratio in analyzed salmon products ranged from 0.5 to 0.6, in
and functional value of the developed meat products. First functional meat products from 0.5 to 2.8, while traditional
of all, the nutritional values and omega-6/omega-3 ratios of meat products showed ratios higher than 20. The closest
the conventional and functional meat products were com- profile to the marine products corresponded to cooked Tur-
pared (Table 1). As expected, results indicated that the high- key breast which indeed showed the lower fat content.
i 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.mnf-journal.com
6. 1158 G. Reglero et al. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161
Figure 1. Lipidic profile of different
functional meat products compared
to salmon products (means and error
bars shown).
Thus, its functional formula was the most effective treat- Table 2. Mean and SD of AA (%) of the meat products consid-
ment using the minimal fish oil dosage of all the functional ered in the present study using the b-carotene bleaching
products. Worth to mention is the fact that in all the studied method
products, the omega-6/omega-3 ratio was lower than 3, Sample Mean l SD
demonstrating the possibility of modifying the fatty acids
profile in a meat product by correcting or adjusting a spe- Cooked ham 34.71a l 2.98
cific formulation to produce functional foods. Functional cooked ham 52.80b l 3.13
Cooked Turkey breast 34.26a l 2.42
As previously mentioned, besides salmon oil, the devel- Functional cooked Turkey breast 50.75b l 3.56
oped functional meat products contained a combination of Pork Frankfurt-sausage 43.61a l 2.61
supercritical rosemary extract and vitamin E as antioxi- Functional pork Frankfurt-sausage 68.75b l 1.87
dants. Their AA was evaluated using several methods: the
b-carotene bleaching test, TEAC assay, and TBARS value a – b) Means within a same type of samples, with a different
letter are significantly different (p a 0.05) (from unpaired t-test,
test. using GraphPad Prism program, www.graphpad.com).
The b-carotene bleaching test was used as reference of
unsaturated fatty acids peroxidation [27] (Table 2). The
antioxidant capacity (AA%) of the functional meat prod- and food extracts [42]. The AA in the functional meat prod-
ucts was statistically significantly higher than the tradi- ucts was compared with some functional beverages specifi-
tional products being the highest the functional pork Frank- cally designed to provide a potent antioxidant effect (Fig.
furt-sausage. In this samples, the supercritical rosemary 2). The designed functional meat products provided an AA
extract + vitamin E were added in higher concentrations statistically lower than the analyzed juices but close to, at
(0.08% + 0.004%) to overcome the problems associated to least, one of them. Nevertheless, a 50% less AA than those
the higher fish oil percentage added (necessary to fulfill the commercial functional beverages enriched with antioxi-
requirements: n-6/n-3 a 4). Similar AA was found in dants vitamins (A + C + D or D) was still a very high anti-
cooked ham and Turkey breast indicating that the activity oxidant capacity.
was mainly due to the amount of antioxidants added to the To compare the efficiency of the added antioxidants in
formula. the formulation in terms of preserving the fat from autoox-
The TEAC assay has been described as the most suitable idation, the TBARS value was investigated and used as oxi-
to assess the AA of biological samples, food components, dation index (Table 3). As expected, a higher oxidation
i 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.mnf-journal.com
7. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161 1159
Figure 2. Antioxidant capacity
(expressed as TEAC, trolox equiva-
lent antioxidant capacity, in lmol/g
product) of the developed functional
meat products (with PUFA + natural
antioxidants) and functional fruit
drinks vitamins enriched (means and
error bars shown).
Table 3. TBARS values of meat and salmon products (mg and cooking. Obtained data (not shown) indicated that no
MDA/kg product) significant differences were found in all the analyzed
parameters (lipidic profile and AA evaluated using the
Samples Mean l SD
described methods). After 90 days and culinary treatment,
Pork Frankfurt-sausage Control 0.206a l 0.004 the increase of oxidation index and the reduction of AA
Functional 0.209a l 0.019 were lower than 10% indicating that the products, just
Functional grilled 0.395b l 0.010 before consumption, maintained their high AA.
Cooked ham Control 0.100a l 0.007
Functional 0.102a l 0.011 When comparing different samples before and after the
Cooked Turkey breast Control 0.087a l 0.002 culinary treatment, oxidation largely increased during grill-
Functional 0.101a l 0.012 ing of fish samples (Table 3). No significant differences
Salmon Control (fresh) 0.965a l 0.013 were observed between fresh and smoked salmon. Concern-
Grilled 1.296b l 0.037
ing the meat products, even after cooking (grill) operations,
Smoked 1.071a l 0.089
the oxidation index of the pork Frankfurt-sausage increased
a – b) Means within a same type of samples, with a different less than salmon. Functional pork sausages after the treat-
letter are significantly different (p a 0.05) (from Newman-Keuls ment showed a statistically significant increase in the oxi-
test for multiple comparison, and unpaired t-test, using Graph- dation index but these effect could be due to the water evap-
Pad Prism program, www.graphpad.com).
oration (weight lost) occurring during the heat treatment.
Nevertheless, oxidation levels were acceptable and under
the normal oxidation occurring in normal food confirming
index was observed in salmon samples, containing a higher the efficiency of the ingredient combination used in the
omega-3 fatty acids concentration, that in all the functional present work.
meat products. When traditional (control) and functional
meat products were compared, no significant differences
were observed. 4 Concluding remarks
3.3 Effect of processing, storage, and culinary In conclusion, the designed functional meat products, with
treatments a omega-6/omega-3 ratio lower than 4 and a combination of
natural antioxidants, showed a lipidic profile closer to fresh
Once the combination of functional ingredients was added salmon than other meat products and an AA similar to fruit
to the meat products, control analysis were performed to “ACE” functional beverages. These properties were main-
guarantee the integrity of the formulation during technolog- tained during 90 days in refrigeration and were not
ical processing operations, preservation under refrigeration degraded by culinary treatments.
i 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.mnf-journal.com
8. 1160 G. Reglero et al. Mol. Nutr. Food Res. 2008, 52, 1153 – 1161
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