Dataset Information

Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database.

ABSTRACT: The constituents of meat and meat by-product are susceptible to degradation processes, especially, the control of oxidative processes is critical. The main factors that influence their lipid oxidation are fat content and fatty acid composition. The aim of this study was to validate AOAC method 996.06 for analysis of fatty acid in meat by-products and to provide their accurate, precise, and reliable information in the Korean Food Composition Database. A total of 19 fatty acids were identified. The head, small intestine, stomach, and heart of pigs and the feet of chickens contained higher contents of total fatty acids, whereas the blood of cow had the lowest content. In particular, meat by-products other than the liver, blood, and stomach of cows and the stomach and small intestine of pigs contained higher contents of unsaturated fatty acids. Their main fatty acids were oleic acid, palmitic acid, linoleic acid, and stearic acid.

Supplementary information

The online version contains supplementary material available at 10.1007/s10068-022-01223-8.

SUBMITTER: Choi JY

PROVIDER: S-EPMC10082873 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature

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Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database.

Choi Ji Yoon JY Park Hyeyoung H Park Jin Ju JJ Cho In Hee IH

Food science and biotechnology 20221217 6

The constituents of meat and meat by-product are susceptible to degradation processes, especially, the control of oxidative processes is critical. The main factors that influence their lipid oxidation are fat content and fatty acid composition. The aim of this study was to validate AOAC method 996.06 for analysis of fatty acid in meat by-products and to provide their accurate, precise, and reliable information in the Korean Food Composition Database. A total of 19 fatty acids were identified. Th ...[more]

PMID: 37041813

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Project description:The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the use of condensed tannins as dietary supplements in animal nutrition is becoming popular due to their wide range of biological effects related, among others, to their ability to modulate the rumen biohydrogenation and biofortify, through the improvement of the fatty acids profile, the derivate food products. Unfortunately, tannins are characterized by strong astringency and low bioavailability. These disadvantages could be overcome through the microencapsulation in protective matrices. With this in mind, the optimal conditions for microencapsulation of a polyphenolic extract rich in condensed tannins by spray drying using a blend of maltodextrin (MD) and gum Arabic (GA) as shell material were investigated. For this purpose, after the extract characterization, through spectrophotometer assays and ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, a central composite design (CCD) was employed to investigate the combined effects of core:shell and MD:GA ratio on the microencapsulation process. The results obtained were used to develop second-order polynomial regression models on different responses, namely encapsulation yield, encapsulation efficiency, loading capacity, and tannin content. The formulation characterized by a core:shell ratio of 1.5:5 and MD:GA ratio of 4:6 was selected as the optimized one with a loading capacity of 17.67%, encapsulation efficiency of 76.58%, encapsulation yield of 35.69%, and tannin concentration of 14.46 g/100 g. Moreover, in vitro release under varying pH of the optimized formulation was carried out with results that could improve the use of microencapsulated condensed tannins in animal nutrition for the biofortification of derivates.

Dataset Information

Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database.

Supplementary information

Publications

Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database.

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