Search results for " nutritional quality"
showing 5 items of 5 documents
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times
2022
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to …
Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers
2019
This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers pre‐ pared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber inc…
Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils
2004
The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in relation to olive varieties and ripeness, have been studied. Nutritional quality has been evaluated comparing nutrient contents with the recommended daily intake for the Italian population. Oxidative vulnerability has been studied following three different approaches: i) a predictive approach (calculation of the degree of antioxidant protection or DAP index); ii) a descriptive approach (loss of some natural antioxidants during storage); iii) a confirmatory approach (oven test method). This study demonstrated that the olive variety and ripeness degree are important determinants of the nutritional …
Nutritional quality of extra virgin olive oil determined by the application of a new functional matematic index
2015
The extra virgin olive oil is very important in the Mediterranean diet. From the nutritional point of view, the high energy content and an optimal ratio between saturated and unsaturated fatty acids, together with the presence of minor compounds such as phenols and tocopherols and the related antioxidant capacity, confer to this product a high healthy value.The extra-virgin oil’s nutritional properties depend on the pedoclimatic conditions, cultivar and the production process. In the last years many studies have been performed to remark and describe the safety and nutritional quality of the extra-virgin olive oils but it is difficult to compare different parameters representative of oil’s n…
Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges
2022
Kirkwood Navel and Ruby Valencia are two spontaneous bud-mutations of the ordinary Washington Navel and Valencia late oranges characterized by the red coloration of their flesh. The purpose of this study was to analyze the physiological features, internal fruit quality, contents of relevant bioactive compounds and antioxidant capacity in the pulps of the red-fleshed fruits compared with the ordinary oranges during late development and maturation. In general, the content of sugars, organic acids, vitamin C, tocopherols, total phenolics and flavonoids, the hydrophilic antioxidant capacity and their changes during maturation were similar in the red-fleshed oranges and in the corresponding blon…