Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

Anna C.V.C.S. Canto; Bruno R.C. Costa-Lima; Surendranath P. Suman; Maria Lucia G. Monteiro; Eliane T. Marsico; Carlos A. Conte-Junior; Robson M. Franco; Ana Paula A.A. Salim; Renata Torrezan; Teofilo J.P. Silva

doi:10.1016/j.lwt.2015.05.003

Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

Anna C.V.C.S. Canto, Bruno R.C. Costa-Lima, Surendranath P. Suman, Maria Lucia G. Monteiro, Eliane T. Marsico, Carlos A. Conte-Junior, Robson M. Franco, Ana Paula A.A. Salim, Renata Torrezan, Teofilo J.P. Silva

Research output: Contribution to journal › Article › peer-review

26 Scopus citations

Abstract

Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality of caiman (. Caiman crocodilus yacare) meat. Caiman tail meat was cut into 25g chunks, individually vacuum packaged, and allocated to four treatments: non-treated (NT; not subjected to HHP), and samples subjected to HHP at 200MPa (P2), 300MPa (P3), and 400MPa (P4). Physico-chemical properties, fatty acid profile, and bacteriological quality were evaluated. All HHP treatments (P2, P3, and P4) demonstrated lower (. P<0.05) microbial loads than NT. HHP decreased (. P<0.05) n-3 polyunsaturated fatty acid content and hypocholesterolemic/hypercholesterolemic ratio. However, HHP increased (. P<0.05) n-6/n-3 ratio as well as indices of atherogenicity and thrombogenicity, which are critical indicators for the risk of cardiac diseases. The results suggest that while HHP improves bacteriological safety, it can compromise the fatty acid profile and nutritive value of caiman meat, which is rich in polyunsaturated fatty acids.

Original language	English
Pages (from-to)	872-877
Number of pages	6
Journal	LWT
Volume	63
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2015.05.003
State	Published - Oct 1 2015

Bibliographical note

Funding Information:
This work was supported by the Federal Agency for Support and Evaluation of Graduate Education (CAPES) as well as the National Counsel of Technological and Scientific Development (CNPq), grants 400136/2014-7 , 151460/2014-0 , and 303477/2014-8 , Brazil. The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat.

Publisher Copyright:
© 2015 Elsevier Ltd.

Keywords

Bacteriological quality
Caiman crocodilus yacare
Fatty acid composition
High pressure processing

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2015.05.003

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@article{467fcb93e7c84008a969da953efbc422,

title = "Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure",

abstract = "Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality of caiman (. Caiman crocodilus yacare) meat. Caiman tail meat was cut into 25g chunks, individually vacuum packaged, and allocated to four treatments: non-treated (NT; not subjected to HHP), and samples subjected to HHP at 200MPa (P2), 300MPa (P3), and 400MPa (P4). Physico-chemical properties, fatty acid profile, and bacteriological quality were evaluated. All HHP treatments (P2, P3, and P4) demonstrated lower (. P<0.05) microbial loads than NT. HHP decreased (. P<0.05) n-3 polyunsaturated fatty acid content and hypocholesterolemic/hypercholesterolemic ratio. However, HHP increased (. P<0.05) n-6/n-3 ratio as well as indices of atherogenicity and thrombogenicity, which are critical indicators for the risk of cardiac diseases. The results suggest that while HHP improves bacteriological safety, it can compromise the fatty acid profile and nutritive value of caiman meat, which is rich in polyunsaturated fatty acids.",

keywords = "Bacteriological quality, Caiman crocodilus yacare, Fatty acid composition, High pressure processing",

author = "Canto, {Anna C.V.C.S.} and Costa-Lima, {Bruno R.C.} and Suman, {Surendranath P.} and Monteiro, {Maria Lucia G.} and Marsico, {Eliane T.} and Conte-Junior, {Carlos A.} and Franco, {Robson M.} and Salim, {Ana Paula A.A.} and Renata Torrezan and Silva, {Teofilo J.P.}",

note = "Funding Information: This work was supported by the Federal Agency for Support and Evaluation of Graduate Education (CAPES) as well as the National Counsel of Technological and Scientific Development (CNPq), grants 400136/2014-7 , 151460/2014-0 , and 303477/2014-8 , Brazil. The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat. Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd.",

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AU - Canto, Anna C.V.C.S.

AU - Costa-Lima, Bruno R.C.

AU - Suman, Surendranath P.

AU - Monteiro, Maria Lucia G.

AU - Marsico, Eliane T.

AU - Conte-Junior, Carlos A.

AU - Franco, Robson M.

AU - Salim, Ana Paula A.A.

AU - Torrezan, Renata

AU - Silva, Teofilo J.P.

N1 - Funding Information: This work was supported by the Federal Agency for Support and Evaluation of Graduate Education (CAPES) as well as the National Counsel of Technological and Scientific Development (CNPq), grants 400136/2014-7 , 151460/2014-0 , and 303477/2014-8 , Brazil. The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat. Publisher Copyright: © 2015 Elsevier Ltd.

PY - 2015/10/1

Y1 - 2015/10/1

N2 - Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality of caiman (. Caiman crocodilus yacare) meat. Caiman tail meat was cut into 25g chunks, individually vacuum packaged, and allocated to four treatments: non-treated (NT; not subjected to HHP), and samples subjected to HHP at 200MPa (P2), 300MPa (P3), and 400MPa (P4). Physico-chemical properties, fatty acid profile, and bacteriological quality were evaluated. All HHP treatments (P2, P3, and P4) demonstrated lower (. P<0.05) microbial loads than NT. HHP decreased (. P<0.05) n-3 polyunsaturated fatty acid content and hypocholesterolemic/hypercholesterolemic ratio. However, HHP increased (. P<0.05) n-6/n-3 ratio as well as indices of atherogenicity and thrombogenicity, which are critical indicators for the risk of cardiac diseases. The results suggest that while HHP improves bacteriological safety, it can compromise the fatty acid profile and nutritive value of caiman meat, which is rich in polyunsaturated fatty acids.

AB - Our objective was to examine the effects of high hydrostatic pressure (HHP) on physico-chemical properties and bacteriological quality of caiman (. Caiman crocodilus yacare) meat. Caiman tail meat was cut into 25g chunks, individually vacuum packaged, and allocated to four treatments: non-treated (NT; not subjected to HHP), and samples subjected to HHP at 200MPa (P2), 300MPa (P3), and 400MPa (P4). Physico-chemical properties, fatty acid profile, and bacteriological quality were evaluated. All HHP treatments (P2, P3, and P4) demonstrated lower (. P<0.05) microbial loads than NT. HHP decreased (. P<0.05) n-3 polyunsaturated fatty acid content and hypocholesterolemic/hypercholesterolemic ratio. However, HHP increased (. P<0.05) n-6/n-3 ratio as well as indices of atherogenicity and thrombogenicity, which are critical indicators for the risk of cardiac diseases. The results suggest that while HHP improves bacteriological safety, it can compromise the fatty acid profile and nutritive value of caiman meat, which is rich in polyunsaturated fatty acids.

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KW - Caiman crocodilus yacare

KW - Fatty acid composition

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VL - 63

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JO - LWT

JF - LWT

IS - 2

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Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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