Search Results (7)

Background/objectives: Plant-based meat analogues (PBMAs) are designed to mimic meat products and to be cooked under similar conditions by consumers. There have been few studies into the lipid stability of PBMAs, and no published studies have investigated the effect of cooking on the lipid stability of PBMAs. Methods: This study analysed the effect of recommended cooking conditions on the lipid oxidation of three commercial chicken schnitzel PBMAs with differing fatty acid composition. Fatty acids and lipid classes were analysed using gas chromatography (GC) and capillary chromatography (Iatroscan) with flame ionisation detectors, respectively. Lipid oxidation was analysed using multiple tests, including peroxide value (POV), p-Anisidine value, acid value, and thiobarbituric acid reactive substance (TBARS) tests, which then allowed for the total oxidation (TOTOX) to be calculated. Results: Fatty acid analysis by GC showed different levels of saturated and unsaturated fatty acid contents in all PBMAs, with oleic acid (C18:1) being the most abundant (product A = 52%; product B = 62%; product C = 37%). Meanwhile, lipid class analyses by Iatroscan revealed that the oils used in the PBMAs were composed of triacylglycerol (TAG), which remained intact after cooking. Lipid oxidation tests showed no major increases between the raw and cooked PBMA. Also, the TOTOX values for each product did not increase significantly (p < 0.05) due to cooking (TOTOX values for raw/cooked product A = 9.36/9.99; product B = 5.88/6.19; product C = 11.31/11.92), suggesting a broad stability of the lipids. Conclusions: Therefore, if the on-package cooking instructions are followed for these three PBMA products, their lipid oxidation levels remain within safe limits. Full article

Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided. Full article

The aim of the study was to determine differences in the proteome and peptidome and zinc concentrations in the serum and tissues of chickens supplemented with a multi-strain probiotic and/or zinc glycine chelate in ovo. A total of 1400 fertilized broiler eggs (Ross × Ross 708) were divided into four groups: a control and experimental groups injected with a multi-strain probiotic, with zinc glycine chelate, and with the multi-strain probiotic and zinc glycine chelate. The proteome and peptidome were analyzed using SDS-PAGE and MALDI—TOF MS, and the zinc concentration was determined by flame atomic absorption spectrometry. We showed that in ovo supplementation with zinc glycine chelate increased the Zn concentration in the serum and yolk sac at 12 h post-hatch. The results of SDS-PAGE and western blot confirmed the presence of Cu/Zn SOD in the liver and in the small and large intestines at 12 h and at 7 days after hatching in all groups. Analysis of the MALDI—TOF MS spectra of chicken tissues showed in all experimental groups the expression of proteins and peptides that regulate immune response, metabolic processes, growth, development, and reproduction. Full article

This paper discusses two major issues: (i) understanding the influence of the solvent used for fibre processing to obtain flame-retardant chicken feathers, and (ii) establishing the importance of the fibre–matrix blending temperature before composite manufacturing. Three temperature profiles for the extrusion die have been taken into consideration: a low-temperature profile (40 °C) (LT-FRCF), a medium-temperature profile (120 °C) (MT-FRCF), and a high-temperature profile (200 °C) (HT-FRCF). Due to better mixing, the tensile strengths for the medium- and high-temperature profile specimens improved by approximately 44% and 83%, respectively. The cone calorimeter results for the samples with water as the solvent for the feather modification showed a 22% reduction in the peak heat release rate compared to those of the samples with ethanol as the fibre treatment solvent, inferring the importance of the solvent used for the processing and making the process more sustainable with a lower water footprint. The research findings provide clear evidence of how the mixing (extrusion) temperature and choice of solvent for modifying chicken feather fibres affect the composites’ mechanical and flame-retardant properties. These insights contribute to our understanding of how keratinous fibres can effectively serve as flame-retardant reinforcements in polymeric composites. Full article

Using lightweight fire-rated board (LFRB) presents cost-effective opportunities for various passive fire protection measures. The aim of the project is to develop an LFRB with enhanced fire resistance, acoustic properties, and mechanical properties. These properties were determined using a Bunsen burner, furnace, energy-dispersive X-ray, impedance tube instrument, and Instron universal testing machine. To fabricate the LFRBs, vermiculite and perlite were blended with flame-retardant binders, and four types of LFRBs were produced. A fire test was conducted to compare the fire-resistance performance of the LFRBs with a commercially available flame-retardant board. The B2 prototype showed exceptional fire-resistant properties, with a temperature reduction of up to 73.0 °C, as compared to the commercially available fire-rated magnesium board. Incorporating nano chicken eggshell into the specially formulated flame-retardant binder preserved the LFRBs’ structural integrity, enabling them to withstand fire for up to 120 min with an equilibrium temperature of 92.6 °C. This approach also provided an absorption coefficient of α = 2.0, a high flexural strength of 3.54 MPa, and effective flame-retardancy properties with a low oxygen/carbon ratio of 2.60. These results make the LFRBs valuable for passive fire protection applications in the construction and building materials industry. Full article

Assessing complex environmental mixtures and their effects is challenging. In this study, we evaluate the utility of an avian in vitro screening approach to determine the effects of passive air sampler extracts collected from different global megacities on cytotoxicity and gene expression. Concentrations of a suite of organic flame retardants (OFRs) were quantified in extracts from a total of 19 megacities/major cities in an earlier study, and levels were highly variable across sites. Chicken embryonic hepatocytes were exposed to serial dilutions of extracts from the 19 cities for 24 h. Cell viability results indicate a high level of variability in cytotoxicity, with extracts from Toronto, Canada, having the lowest LC50 value. Partial least squares (PLS) regression analysis was used to estimate LC50 values from OFR concentrations. PLS modeling of OFRs was moderately predictive of LC50 (p-value = 0.0003, r² = 0.66, slope = 0.76, when comparing predicted LC50 to actual values), although only after one outlier city was removed from the analysis. A chicken ToxChip PCR array, comprising 43 target genes, was used to determine effects on gene expression, and similar to results for cell viability, gene expression profiles were highly variable among the megacities. PLS modeling was used to determine if gene expression was related to the OFR profiles of the extracts. Weak relationships to the ToxChip expression profiles could be detected for only three of the 35 OFRs (indicated by regression slopes between 0.6 and 0.5 when comparing predicted to actual OFR concentrations). While this in vitro approach shows promise in terms of evaluating effects of complex mixtures, we also identified several limitations that, if addressed in future studies, might improve its performance. Full article

Charcoal- or wood-cooked chicken is a street-vended food in Burkina Faso. In this study, 15 samples of flamed chicken and 13 samples of braised chicken were analyzed for 15 priority polycyclic aromatic hydrocarbons (PAHs) with a high-performance liquid chromatography-fluorescence detector. A face-to-face survey was conducted to assess the consumption profiles of 300 men and 300 women. The health risk was assessed based on the margin of exposure (MOE) principle. BaP (14.95–1.75 μg/kg) and 4PAHs (BaP + Chr + BaA + BbF) (78.46–15.14 μg/kg) were eight and five times more abundant at the median level in flamed chickens than in braised ones, respectively. The contents of BaP and 4PAHs in all flamed chicken samples were above the limits set by the European Commission against 23% for both in braised chickens. Women had the highest maximum daily consumption of both braised (39.65 g/day) and flamed chickens (105.06 g/day). At the estimated maximum level of consumption, women were respectively 3.64 (flamed chicken) and 1.62 (braised chicken) times more exposed to BaP and 4PAHs than men. MOE values ranged between 8140 and 9591 for men and between 2232 and 2629 for women at the maximum level of consumption of flamed chickens, indicating a slight potential carcinogenic risk. Full article