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Determina.ion of the Fa.ty a.id Profile of Brea.t Milk from Nursing Mothers in Bungoma.County, Kenya

Food a.d Nutrition Sciences 2016年第8期7卷 661-670页

作者： Vira.e J. Kiprop a.y W. Gira.d lilian a. gogo Ma.y N. Omwa.ba.Symon M. Ma.ungu Depa.tment of Da.ry a.d Food Science a.d Technology Egerton University Egerton Kenya Rollins School of Public Hea.th Emory University Atlanta GA USA

The fa.ty a.id profile in brea.t milk of nursing mothers who pa.ticipa.ed in a.Cohort for Vita.in a.(COVa. study a. the fourth a.d ninth month of la.ta.ion wa. investiga.ed. Brea.t milk sa.ples were collected by ma.ua. expression a.d stored a. - 20°C until a.a.ysis. The fa. wa. extra.ted from the milk a.d methyla.ed using the a.erica. Oil Chemists’ Society (a.CS) Officia. Methods with modifica.ions. The sepa.a.ion, identifica.ion a.d qua.tifica.ion of the fa.ty a.id methyl esters wa. performed by ga. chroma.ogra.hy coupled with ma.s spectrometry (GC-MS). Fa. contents of huma. milk increa.ed significa.tly between the fourth a.d ninth month of la.ta.ion 0.38 a.d 1.21 mg·mL-1 respectively;P 0.05) tha. the a.era.e percent of the tota. unsa.ura.ed Fa. (48.93%). Simila.ly, a. the 9th month the percenta.e a.era.e of the tota. sa.ura.ed fa.ty a.ids (15.18%) wa. significa.tly lower (P a. the a.era.e percent of the tota. unsa.ura.ed Fa. (31.05%). The results obta.ned in this study demonstra.ed tha. the fa. content in brea.t milk significa.tly increa.ed in the 9th compa.ed to the 4th month of la.ta.ion. The fa.ty profile wa. a.so significa.tly different with the omega.6 being the domina.t a. the 9th month compa.ed with the omega.- 9 being domina.t a. the 4th month of la.ta.ion.

关键词： Fa.ty a.id Profile Brea.t Milk Nursing Mothers Fa.ty a.id Methyl Esters La.ta.ion

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Prepa.a.ion a.d Qua.ity Eva.ua.ion of Extended Beef Rounds Conta.ning Gum a.a.ic from a.a.ia.senega. va.. kerensis

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Food a.d Nutrition Sciences 2016年第11期7卷 977-988页

作者： Johnson K. Mwove lilian a. gogo Ben N. Chika.a. Ma.y N. Omwa.ba.Symon M. Ma.ungu Da.ry a.d Food Science a.d Technology Depa.tment Egerton University Egerton Kenya Kenya.Forest Resea.ch Institute Nairobi Kenya

It wa. of interest to determine the wa.er holding effect of the gum from the a.a.ia.senega. va.. kerensis in extended beef rounds. Beef rounds injected a. two injection levels (30% a.d 35% over green weight) with curing brines conta.ning gum a.a.ic a. 1%, 1.5%, 2.0%, 2.5% a.d 3.0% of the fina. product were investiga.ed. a.non-injected sa.ple a.d a.product injected with soy protein concentra.e (SPC) a. 3.5% of the fina. product weight were prepa.ed for compa.ison. Mea. results indica.ed tha. the level of gum a.a.ic from a.a.ia.senega. va.. kerensis used in curing brines significa.tly increa.ed the cook yield a.d reduced the extra.ta.le moisture in cooked extended beef rounds. The injection of beef with curing brine a.so significa.tly increa.ed the cook yield a.d the extra.ta.le moisture of the extended beef rounds a. compa.ed to the non-injected beef sa.ples. Both injection a.d gum levels ha. a.significa.t effect on the proxima.e composition a.d sensory properties of the resulting beef rounds. Sensory a.a.ysis revea.ed tha. sa.ples conta.ning gum a.a.ic a. 2.5% were juicier a.d compa.a.le to those conta.ning SPC a. 3.5% injection level. Furthermore, these sa.ples ha. the highest overa.l preference compa.a.le to sa.ples injected with curing brines conta.ning SPC. This is the first report on the physicochemica. properties of extended beef rounds conta.ning gum a.a.ic from a.a.ia.senega. va.. kerensis.

关键词： Gum a.a.ic Expressible Moisture Extended Beef Rounds Curing Brine Injection

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