1
|
Öztürk K, Yılmaz Oral ZF, Kaya M, Kaban G. The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs. Foods 2023; 12:2834. [PMID: 37569103 PMCID: PMC10417094 DOI: 10.3390/foods12152834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), and volatile compound analyses were also performed on the samples. The use of STF and the fat level had no significant effect on the pH value. The highest TBARS value was observed with the combination of a 30% fat level and STF. CML was not affected by the fat level. The highest CML content was determined in meatballs with STF at a cooking time of 6 min. In the samples cooked for 2 min, no significant difference was observed between STF and BF in terms of the CML content. STF generally increased the abundance of aldehydes. Aldehydes were also affected by the fat level and cooking time. A PCA provided a good distinction between groups containing STF and BF regardless of the fat level or cooking time. Pentanal, octanal, 2,4-decadienal, hexanal, and heptanal were positively correlated with CML.
Collapse
Affiliation(s)
- Kübra Öztürk
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye; (K.Ö.); (M.K.)
| | - Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Erzurum Vocational School, Atatürk University, Erzurum 25240, Türkiye;
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye; (K.Ö.); (M.K.)
- MK Consulting, Ata Teknokent, Erzurum 25240, Türkiye
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye; (K.Ö.); (M.K.)
| |
Collapse
|
2
|
Jiao D, Ji K, Liu H, Wang W, Wu X, Zhou J, Zhang Y, Zhou H, Hickford JGH, Degen AA, Yang G. Transcriptome Analysis Reveals Genes Involved in Thermogenesis in Two Cold-Exposed Sheep Breeds. Genes (Basel) 2021; 12:genes12030375. [PMID: 33800742 PMCID: PMC7999592 DOI: 10.3390/genes12030375] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/26/2021] [Accepted: 03/04/2021] [Indexed: 01/07/2023] Open
Abstract
Thermogenesis plays an important role in the survival of sheep exposed to low temperatures; however, little is known about the genetic mechanisms underlying cold adaptation in sheep. We examined 6 Altay (A) and 6 Hu (H) six-month-old ewe lambs. Altay sheep are raised in northern China and are adapted to dry, cold climates, while Hu sheep are raised in southern China and are adapted to warm, humid climates. Each breed was divided into two groups: chronic cold sheep, exposed to -5 °C for 25 days (3 Ac; 3 Hc), and thermo-neutral sheep, maintained at 20 °C (3 Aw; 3 Hw). The transcriptome profiles of hypothalamus, tail-fat and perirenal fat tissues from these four groups were determined using paired-end sequencing for RNA expression analysis. There are differences in cold tolerance between Hu and Altay sheep. Under cold exposure of the lambs: (1) UCP1-dependent thermogenesis and calcium- and cAMP-signaling pathways were activated; and (2) different fat tissues were activated in Hu and Altay lambs. Several candidate genes involved in thermogenesis including UCP1, ADRB3, ADORA2A, ATP2A1, RYR1 and IP6K1 were identified. Molecular mechanisms of thermogenesis in the sheep are discussed and new avenues for research are suggested.
Collapse
Affiliation(s)
- Dan Jiao
- Northwest Institute of Ecological Environment and Resources, Chinese Academy of Sciences, Lanzhou 730070, China; (D.J.); (K.J.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Kaixi Ji
- Northwest Institute of Ecological Environment and Resources, Chinese Academy of Sciences, Lanzhou 730070, China; (D.J.); (K.J.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Hu Liu
- School of Life Sciences, Lanzhou University, Lanzhou 730070, China; (H.L.); (W.W.); (J.Z.)
| | - Wenqiang Wang
- School of Life Sciences, Lanzhou University, Lanzhou 730070, China; (H.L.); (W.W.); (J.Z.)
| | - Xiukun Wu
- Key Laboratory of Desert and Desertification, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou 730000, China;
- Key Laboratory of Extreme Environmental Microbial Resources and Engineering, Lanzhou 730000, China
| | - Jianwei Zhou
- School of Life Sciences, Lanzhou University, Lanzhou 730070, China; (H.L.); (W.W.); (J.Z.)
| | - Yunsheng Zhang
- Institute of Animal Husbandry, Xinjiang Academy of Animal Science, Xinjiang 830000, China;
| | - Huitong Zhou
- Gene-Marker Laboratory, Department of Agricultural Sciences, Lincoln University, Lincoln 7647, New Zealand; (H.Z.); (J.G.H.H.)
| | - Jon G. H. Hickford
- Gene-Marker Laboratory, Department of Agricultural Sciences, Lincoln University, Lincoln 7647, New Zealand; (H.Z.); (J.G.H.H.)
| | - Allan A. Degen
- Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of Negev, Beer Sheva l8410500, Israel;
| | - Guo Yang
- Northwest Institute of Ecological Environment and Resources, Chinese Academy of Sciences, Lanzhou 730070, China; (D.J.); (K.J.)
- Correspondence: ; Tel.: +86-(0931)-4967298
| |
Collapse
|
3
|
Cho MJ, Kim HJ. Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat. Food Sci Biotechnol 2020; 29:169-177. [PMID: 32064125 PMCID: PMC6992833 DOI: 10.1007/s10068-019-00653-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 07/15/2019] [Accepted: 07/18/2019] [Indexed: 01/21/2023] Open
Abstract
Oxidative stability of horse fat rendered at 70 °C, - 0.1 MPa under vacuum and 110 °C, 0.1 MPa from horse fatty tissues was investigated after the addition of α-tocopherol at 0, 30, 60, and 150 mg/kg during storage at 60 °C in the dark. Peroxide values of initial horse fat rendered at 70 °C under vacuum ranged from 6.10 to 7.40 meq/kg. After 14 days, those of horse fat with α-tocopherol at 0, 30, 60, and 150 mg/kg increased to 142.40, 34.10, 39.37, and 58.23 meq/kg, respectively. Acid values and thiobarbituric acid values of horse fat rendered at 70 °C were lower than those of horse fat at 110 °C. Unsaturated fatty acids contents of horse fat rendered at 70 °C and 110 °C were 58.04 and 57.15%, respectively. These results indicate that rendering at 70 °C under vacuum improved the oxidative stability of horse fat and the addition of α-tocopherol helped to prevent lipid oxidation.
Collapse
Affiliation(s)
- Man Jae Cho
- Jeju Special Self-Governing Province Institute of Health and Environment Research, 41 Samdonggil, Jeju, Jeju Special Self-Governing Province 63142 Republic of Korea
| | - Hyun Jung Kim
- Department of Food Bioengineering, Jeju National University, 102 Jejudaehakno, Jeju, Jeju Special Self-Governing Province 63243 Republic of Korea
| |
Collapse
|
4
|
Fish gelatin monolayer and bilayer films incorporated with epigallocatechin gallate: Properties and their use as pouches for storage of chicken skin oil. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.056] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|