Food-based dietary guidelines for the arab gulf countries.

The concept of food-based dietary guidelines (FBDG) has been promoted by several international organizations. However, there are no FBDG for the countries in the Arab region. As the Arab Gulf countries share similar a socioeconomic and nutrition situation, an attempt was made to develop FBDG for these countries. This paper summarizes the steps taken to develope such guidelines by the Arab Center for Nutrition. The FBDG were developed through 6 steps: (1) determination of the purpose and goals for establishing FBDG, (2) characteristics of FBDG, (3) determination of the food consumption patterns, (4) review the current nutrition situation, (5) determination of the lifestyle patterns that are associated with diet-related diseases and (6) formulating the FBDG. The FBDG consist of 14 simple and practical pieces of advice taking into consideration the sociocultural status and nutritional problems in the Arab Gulf countries. The FBDG can be a useful tool in educating the public in healthy eating and prevention of diet-related chronic diseases.

Amino acids content and electrophoretic profile of camel milk casein from different camel breeds in Saudi Arabia.

This study aimed to evaluate amino acids content and the electrophoretic profile of camel milk casein from different camel breeds. Milk from three different camel breeds (Majaheim, Wadah and Safrah) as well as cow milk were used in this study. Results showed that ash and moisture contents were significantly higher in camel milk casein of all breeds compared to that of cow milk. On the other hand, casein protein of cow milk was significantly higher compared to that of all camel milk breeds. Molecular weights of casein patterns of camel milk breeds were higher compared to that of cow milk. Essential (Phe, Lys and His) and non-essential amino acids content was significantly higher in cow milk casein compared to the casein of all camel milk breeds. However, there was no significant difference for the other essential amino acids between cow casein and the casein of Safrah breed and their quantities in cow and Safrah casein were significantly higher compared to the other two breeds. Non-essential amino acids except Arg and the essential amino acids (Met, Ile, Lue and Phe) were also significantly higher in cow milk α-casein compared to α-casein from all camel breeds. Moreover, essential amino acids (Val, Phe and His) and the non-essential amino acids (Gly and Ser) content was significantly higher in cow milk ß-casein compared to the ß-casein of all camel milk breeds and the opposite was true for Lys, Thr, Met and Ile. However, Met, Ile, Phe and His were significantly higher for ß-casein of Majaheim compared to the other two milk breeds. The non-essential amino acids (Gly, Tyr, Ala and Asp) and the essential amino acids (Thr, Val and Ile) were significantly higher in cow milk κ-casein compared to that for all camel milk breeds. There was no significant difference among all camel milk breeds in their κ-casein content of most essential amino acids. Relative migration of casein bands of camel milk casein was not identical. The relative migration of αs-, ß- and κ-casein of camel casein was slower than those of cow casein. The molecular weights of αs-, ß- and κ-casein of camel caseins were 27.6, 23.8 and 22.4 KDa, respectively. More studies are needed to elucidate the structure of camel milk.

Sensory and Microbial Quality of Chicken as Affected by Irradiation and Postirradiation Storage at 4.0°C.

Chickens were subjected to gamma irradiation doses of 2.5, 5.0,7.5, and 10.0 kGy using a semi-commercial gamma irradiation facility. The irradiated and unirradiated (control) chickens were stored at 4.0°C, and samples were drawn at day 0 and at 3-day intervals up to 21 days for sensory and microbiological analyses. All irradiation doses (2.5 to 10.0 kGy) had little effect on the sensory acceptability (appearance, odor, texture, taste) of both raw and cooked chicken (breast and thigh). Irradiation extended the time during which these characteristics were acceptable. Moreover, juiciness and tenderness of cooked chicken were only slightly affected by irradiation, and chickens were not rejected even after 21 days of storage. A dose of 2.5 kGy seemed adequate to extend the shelf life of chicken by 12 days, and increasing the dose level above 2.5 kGy gave little if any additional benefit as far as total and psychrotrophic bacterial counts are concerned. Moreover, the dose of 2.5 kGy was enough to destroy Salmonella , Yersinia , and Campylobacter species and coliforms. The study also showed that yeasts of the genera Candida , Saccharomyces , and Alternaria started to grow on day 12 in samples treated with ≥5.0 kGy, but not in samples treated with <5.0 kGy.

Irradiation and Postirradiation Storage at 2 ± 2°C of Tilapia ( Tilapia nilotica × T. aurea ) and Spanish Mackerel ( Scomberomorus commerson ): Sensory and Microbial Assessment.

Tilapia (low-fat farm fish, Tilapia nilotica × T. aurea ) and Spanish mackerel (high-fat seawater fish, Scomberomorus commerson ) were subjected to gamma irradiation doses of 1.5, 3.0, 4.5, 6.0, and 10.0 kGy by using a semicommercial gamma irradiator. The irradiated and unirradiated (controls) fish were stored at 2 ± 2°C and samples were drawn at day 0, 4, 8, 12, 16, and 20 for sensory evaluation and microbiological analysis. Doses of 3.0 and/or 4.5 kGy extended the sensory acceptability (appearance, odor, texture, taste) and the microbial quality (total count and coliforms) by 8 days compared to the unirradiated controls. Hydrogen sulfide-producing bacteria were low in both types of fish and a dose of 1.5 kGy kept this flora at low levels throughout the storage period. Moreover, this dose level was also sufficient to eliminate Salmonella spp. from both fish. Yersinia and Campylobacter species were effectively eliminated by doses of 1.5 and 3.0 kGy. Doses of 6.0 and 10.0 kGy caused a reduction in psychrotrophic counts but were detrimental to the quality of both species of fish.

Identificación floral y evaluación de la calidad de algunos tipos de miel / Floral identification and quality of evaluation of honey types somes

Se investigó la identificación floral de seis de las mieles más comunmente utilizadas al igual que se reportan sus características químicas comparándolas con los Standares Sauditas para la miel. La evaluación microscópica confirmó el origen de la miel declarada por el fabricante. La miel "Azucarada" fue significativamente (p<0.05) la menor en la humedad y ph, pero la más alta en sacarosa, mientras que la "Espino Cerval-Sidir" fue la más alta en ceniza y ph, pero la menor en cantidad de sacarosa. Los sólidos no solubles en agua (WIS) al igual que los valores de la tasa fructosa/glucosa (F/G) fueron casi los mismos en todas las muestras. La mayor actividad diastásica (DIA) fue encontrada en la variedad "Espino Cerval-Zaarorah" seguida por la "Caléndula-Kateefath". Sin embargo, la DIA en "Alfalfa-Berseem Higazzi" estuvo debajo de los límites establecidos por los estándares sauditas. Las muestras de miel excepto la "Espino Cerval-Sidir" y la "Espino Cerval-Zaarorah" excedieron los niveles máximos de hidroximetril furfural (HMF) establecidos por el estandar saudita. Los contenidos individuales de minerales variaron entre las muestras y estuvieron presentes en abundancia, particularmente el fósforo y el potasio. Las vitaminas estaban presente generalmente en bajas proporciones y el ácido ascórbico sólo estuvo alto en la especie "Espino Cerval-Zaarorah"