Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

被引:91
作者
Lopez-Lopez, I. [1 ]
Cofrades, S. [1 ]
Ruiz-Capillas, C. [1 ]
Jimenez-Colmenero, F. [1 ]
机构
[1] CSIC, Inst Frio, Dept Ciencia & Tecnol Carne & Prod Carn & Pescado, E-28040 Madrid, Spain
关键词
Meat-based functional foods; Frankfurters; Seaweed; Olive oil; Fatty acid profile; DHA; Minerals; DRY FERMENTED SAUSAGES; LOW-FAT FRANKFURTERS; CORONARY-HEART-DISEASE; OLIVE OIL; PORK BACKFAT; MEAT-PRODUCTS; QUALITY CHARACTERISTICS; VEGETABLE-OILS; PLATELET-AGGREGATION; EDIBLE SEAWEEDS;
D O I
10.1016/j.meatsci.2009.05.014
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this paper was to design and analyse the nutritional composition (fatty acid profile, cholesterol, mineral and amino acid content) of low-fat frankfurters enriched with n-3 polyunsaturated fatty acids (PUFA) (using algal oil to add 400 mg of docosahexanoic acid - DHA/100 g of product) as affected by the addition of seaweed (5.5% Himanthalia elongata) and the partial substitution (50%) of animal fat by olive oil (as a source of monounsaturated fatty acids - MUFA) or combinations of olive oil and seaweed. Reduction of NaCl level was also studied. The presence of algal oil produced frankfurters with high long-chain n-3 PUFA contents. The partial substitution of the pork fat by olive oil reduced (P < 0.05) saturated fatty acids (SFA) and promoted (P < 0.05) MUFA. A healthier lipid formulation (algal and olive oils and the reducing animal fat) produced a good balance of MUFA/SFA, PUFA/SFA and n-6/n-3 ratios. Although adding seaweed had little effect on the lipid and amino acid profiles of frankfurters, it does constitute a means to produce low-sodium products with important dietary fibre content, with better Na/K ratios and rich in Ca. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:255 / 262
页数:8
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