Search Results (3)

This study investigates the presence of undeclared meat species in beef sausages and analyzes the impact of poultry meat addition on fatty acid composition. A total of 68 beef sausage samples produced and obtained from markets in Kosovo were analyzed, comprising 43 industrial and 25 traditional (homemade) sausages. Using the Liquid Chip Display (LCD) Array System, Meat 5.0, we detected that 52.94% of the samples contained meat from other species, with poultry being the most frequently added (45.55%), followed by mutton (4.41%) and turkey (2.9%). Notably, 46.42% of industrial sausages with added meat and 100% of homemade sausages with mixed meat were undeclared, highlighting significant mislabeling concerns. Fatty acid analysis with Gas Chromatography Flame Ionization Detection (GC-FID) revealed that sausages with poultry meat exhibited lower levels of saturated fatty acids (SFAs) and higher polyunsaturated fatty acids (PUFAs), particularly linoleic (C18:2) and alfa-linolenic (C18:3) acids. The inclusion of poultry meat significantly reduced the proportion of palmitic (C16:0) and stearic (C18:0) acids while increasing unsaturated fatty acids. As the percentage of poultry meat increased, SFAs decreased from 54.08% (at 10% poultry meat) to 29.55% (at 90%), while PUFAs rose from 4.09% to 26.64%. These findings indicate that poultry addition enhances the nutritional profile of sausages by improving the fatty acid balance. This study highlights the need for stricter labeling regulations to ensure consumer transparency. Future research should explore these modified products’ sensory and quality attributes to assess their market acceptance. Full article

Salvia hispanica L. (chia) is a seed native to Mexico and Central America; in Guatemala it is known as “chan”. It is cultivated in small quantities and sold in neighborhood markets in different areas of the country. Little information exists on the nutritional composition of this seed, so chia samples were obtained in five regions of the country and studied for their macronutrients, minerals, and fatty acids, the form of consumption, and the adequate quantity to mix with water. We found an average of 22% for protein, 18.6% for fat, 67% for alpha-linoleic acid, 19% for raw fiber, and 9 mg/100 g of sodium, among other nutrients. The most frequent form of consumption is mixed with lemonade; the primary known benefits are to lose weight, improve digestion, and as a source of fiber; the adequate amount to mix with water is 0.8% of gel equivalent to 0.4% of seeds. Full article

Agronomic traits, oil content, fatty acid composition, antioxidant activity, and total phenolic content were studied on eight A. cruentus accessions cultivated in Southern Italy. A one-way ANOVA model was performed to compare accessions and the Principal Components Analysis was applied to identify patterns in our dataset and highlight similarities and differences. A. cruentus showed valuable seed yield (0.27 kg/m², on average) comparable to the main tradition cereals used for animal feeding. Seed-oil composition showed significant differences among the accessions. Data showed a higher lipid content than most cereal grains (from 5.6 to 7.3%). Approximately 60% of fatty acids were unsaturated; linoleic fatty acid ranged from 19 to 34%, oleic acid from 29 to 36%, and alfa-linolenic fatty acid from 0.3 to 0.5%, respectively. The saturated/unsaturated fatty acid ratio ranged from 0.5 to 0.8, the hypocholesterolemic:hypercholesterolaemic ratio from 1.7 to 2.7, the Atherogenic Index from 0.38 to 0.66, the Thrombogenic Index from 0.85 to 1.48, the total phenolic content from 0.14 to 0.36 mg/g seeds, and the antioxidant activity (DPPH^•) from 0.30 to 0.50. The studied seed-oil composition evidenced A. cruentus as a healthy ingredient for animal feed and consequently, as a possible substitute for traditional cereals. Accessions from Mexico and Arizona emerged for their high qualitative traits. Full article