Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

被引：74

作者：

Ayo, J.

Carballo, J.

Serrano, J.

Olmedilla-Alonso, B.

Ruiz-Capillas, C.

Jimenez-Colmenero, F.

机构：

[1] CSIC, Inst Frio, E-28040 Madrid, Spain

[2] Hosp Univ Puerta Hierro, Madrid 28035, Spain

来源：

MEAT SCIENCE | 2007年 / 77卷 / 02期

关键词：

frankfurters; healthy meat products; low fat; walnut; bioactive compounds; fatty acid profile;

D O I：

10.1016/j.meatsci.2007.02.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The nutritional profile of a frankfurter with walnut (25%) (WF) was compared with that of low fat (6%) (LF) and normal fat (16%) (NF) sausages. LF frankfurters did not improve the fatty acid profile as compared with NF (p > 0.05), or the indices of atherogenicity (IA) (0.50) or thrombogenicity (IT) (1.12), indicating that the reduction of animal fat produced no cardioprotective effect. However, frankfurter with walnut had a healthy polyunsaturated fatty acid profile, a lower omega-6/omega-3 ratio and lower IA (0.10) and IT (0.15). In addition, WF could be a good source of manganese, iron, copper, potassium and magnesium, supplying 39%, 35%, 34%, 16% and 15% of the respective daily recommended intakes, respectively. Also, there were significant amounts of other bioactive components such as alpha-, gamma- and delta-tocopherol, total dietary fibre, polyphenols and tannins. The amino acid composition of WF indicated a healthier lysine/arginine ratio (0.83) than in LF (1.23) and NF (1.19). (c) 2007 Published by Elsevier Ltd.

引用

页码：173 / 181

页数：9

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