The influence of insect-derived and marine-based diets on sensory quality of poultry meat and egg: a systematic review.

The poultry industry is trying to reduce feed costs by replacing soybeans and corn with new protein sources like insect-derived (ID) and marine-based (MB) ingredients. This strategy requires evaluating not only chicken performance and carcass characteristics, but also the sensory properties of the produced meat and eggs. The MB and ID products are potentially valuable sources of proteins, amino acids, fatty acids, vitamins and minerals in animal nutrition. This systematic review reports the effects of using these ingredients including fishmeal and oil, fish protein hydrolysates, fish silage, and seaweeds and insect products like insects' protein and oil on the sensory properties of poultry meat and eggs. Studies show that excessive use of these compounds in poultry diet has a significant effect on the sensory properties of meat and eggs. However, there are conflicting reports regarding the use of ID and MD ingredients and their effects on the sensory properties of poultry meat and eggs. Therefore, it is necessary to have a systematic literature review on the subject and draw a clear conclusion. The study emphasizes the importance of using sensory assessment in the poultry nutrition studies' when using new ingredients and providing practical information for poultry nutritionists and processing professionals.

Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor).

The influence of mealworm (MW) as a dietary protein source on the quality and sensory characteristics of the broiler meat was evaluated. 400 day-old male broilers were randomly distributed into 4 groups using a completely randomized design. Each group was replicated 5 times with 20 birds per replicate. Dietary feeds were included 4 levels of MW (0, 1, 2, and 3%) and fed from 1 to 24 days of age. Chickens took a normal diet (without MW) from 25 to 42 days of age. On days 24 and 42, four birds from each replicate were slaughtered and eviscerated. Sensory attributes were carried out on raw carcass and cooked breast meat using a quantitative descriptive analysis method. Proximate analysis, Water Holding Capacity (WHC), pH, Total Volatile Base Nitrogen (TVB-N), and texture analysis were also done on chicken breast meat. On day 24, significant differences were observed between control and birds fed with MW in terms of fat, ash, pH, TVB-N, WHC, and lightness of carcass. The highest TVB-N (35.50 ml/100 g N), and the lowest WHC (71.60%) were observed in bird received 3% MW. The control had better sensory attributes than those fed with MW in terms of skin color, meat color, abdominal cavity odor, and texture. On day 42, no significant difference was observed in sensory attributes of carcass and chicken meat except for juiciness. Dietary inclusion of MW up to 3% may be appropriate and sensory attributes and meat quality of broilers may adversely be influenced in higher levels.

Overcoming current challenges in commercial applications of fish protein isolates in food and feed systems: a review.

Over the past 2 decades, the number of scientific papers on properties of fish proteins recovered from various aquatic resources, including the rest raw materials obtained from seafood processing have grown dramatically. Whereas the fish protein isolate (FPI) is a new source of animal protein that can be used to develop value-added food products as well as animal feed enrichment. But to date, very few practical studies have been done on the application of FPI in food and feed systems, and it may have caused the lack of commercial development of this product. Therefore, in order to optimal utilization of aquatic and raw materials in addition to the fight against malnutrition and protein deficiency in poor countries more attention to this technology will be caused this product commercialized. However, for realizing this potential in FPI, several challenges have to be solved. Therefore, this article explores in depth the researches into the use of FPI in food systems and discusses the challenges that this protein source is faced in developing food products. The authors believe that in order to overcome the current challenges in commercial applications of protein isolates in food systems, the following issues should be paying attention and further researches being carried out based on them: industrial process scale-up, production costs, choosing the optimum pH for protein extraction, solubility of proteins, lipid and protein oxidation, the ratio of FPI in food systems, storage stability, sensory defects of FPI, marketing, and economic aspects and future trends of the use of FPI.

Development of fish protein powder as an ingredient for food applications: a review.

The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The fat content of the FPP is a critical issue because when it is oxidized a strong and often rancid flavour is produced. Protein content of FPP depends on the raw materials, amount of additives and moisture content, but it contains at least 65 % proteins. FPP is used in the food industry for developing re-structured and ready-to-eat food products. The FPP maintains its properties for 6 months at 5 °C but loses them rapidly at 30 °C. Deterioration of the FPP during storage is prevented by lowering the moisture content of the product and eliminating of oxygen from the package. The FPP can be applied as a functional ingredient for developing formulated ready-to-eat products. This article reviews methods for extracting fish proteins, drying methods, characteristics and applications of FPP and factors affecting FPP quality.

The optimum conditions for the extraction of antioxidant compounds from the Persian gulf green algae (Chaetomorpha sp.) using response surface methodology.

The potential of antioxidant activity of the green algae (Chaetomorpha sp.) was studied in this work. The optimum processing conditions for the extraction of antioxidant compounds from dried green algae were determined using response surface methodology (RSM). A central composite design (CCD) was applied to determine the effects of three process variables as follows: solvent concentration (percent), extraction time (min) and microwave power (w) on total phenolic contents, ferric reducing power, 2'2-dipheny-l-picrylhydrazyl (DPPH) radical scavenging activity and total antioxidant capacity assays. The independent variables were coded at five levels and CCD included 20 experimental runs with six replications at the center point. The statistical analysis of data was performed using design expert software and second-order polynomial models generated after analysis of variance (ANOVA) applied for predicting the responses. The results revealed that the highest total phenol content and reducing power were 1.09 and 0.12 mg of tannic acid equivalent/g dry weight, respectively. The maximum antioxidant activity was 0.19 mg ascorbic acid equivalent/g dry weight and DPPH was 99.8 % under MAE. The optimum conditions using RSM for the predicted responses were: microwave power 300 W, extraction time 8 min and solvent concentration 25 %, respectively. Furthermore the actual experimental values were adjacent to the corresponding predicted values which demonstrated fitness of the employed models and suitability of RSM in extraction parameters optimization.

Effects of a new generation of fish protein hydrolysate on performance, intestinal microbiology, and immunity of broiler chickens.

This study was conducted to evaluate the effects of co-dried fish protein hydrolysate (CFPH) on broilers performance, intestinal microbiology, and cellular immune responses. Five hundred one-day-old (Ross 308) male broilers were allocated to four treatments with five replicates of 25 birds in a completely randomized design. The experimental treatments included four levels of CFPH (0% as the control, 2.5%, 5%, and 7.5%) in the isonitrogenous and isocaloric diets. During the experiment, body weight (BW) and feed intake (FI) were periodically recorded in addition to calculating average daily gain (ADG), feed conversion ratio (FCR), liveability index, and European broiler index (EBI). In addition, cellular immune responses were evaluated at 30 days of age. On day 42, ileal contents were obtained to examine the microbial population. Based on the findings, Dietary supplementation of 5 and 7.5% CFPH increased the percentage of the thigh while decreasing the relative weight of the gizzard compared to the control group. The highest relative length of jejunum was observed in birds receiving 2.5 and 5% CFPH, and its highest relative weight belonged to birds fed with 5% CFPH. The number of coliforms, enterobacters, and total gram-negative bacteria in the intestines of birds receiving CFPH was less than that of the control group. In general, the application of CFPH in broiler nutrition can decrease the level of soybean meal in diet and it can be considered as a new protein supplement in poultry production. It is suggested to study the incorporation of this new supplement in other livestock's diets.

Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46 g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.