کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8956522 | 1646156 | 2019 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Profile of cabanossi made with exotic meats and olive oil
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effect of olive oil inclusion on the chemical and sensory characteristics in cabanossi made with ostrich and warthog meat was investigated. Ostrich meat from soybean oilcake (SBOC) and cottonseed oilcake dietary inclusion levels (CSOC), and olive oil were included at three levels (0%, 1% and 2%) resulting in six treatments. The fat content in the cabanossi increased with increasing levels of oil inclusion but were all <10%, which allows it to be classified as a low fat meat product. Total monounsaturated fatty acids in the cabanossi increased whilst total saturated fatty acids and total polyunsaturated fatty acids decreased as olive oil increased. The SBOC cabanossi had a lower fat and higher crude protein content. The inclusion of olive oil at 2% resulted in a cabanossi with increased tenderness, juiciness and cured red meat colour, all factors that appeal to the consumer, while the overall flavour descriptors were not adversely affected by the inclusion of olive oil.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 147, January 2019, Pages 20-27
Journal: Meat Science - Volume 147, January 2019, Pages 20-27
نویسندگان
L.C. Hoffman, K. Schoon, M. Rudman, T.S. Brand, A. Dalle Zotte, M. Cullere,