کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451028 1109669 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation
چکیده انگلیسی

Today’s consumers look for foods which provide nutrition and pleasure, while safeguarding their health, the result of which is that they increasingly avoid foods containing cholesterol and saturated and trans fatty acids. Chemically modified vegetable oils can help tailor meat products to meet this growing need and at the same time fulfil the technological needs of the meat processing industry. In this study, 16 backfat samples were characterised for their solid fat content (SFC) and melting point and these characteristics were used to design a mixture of chemically modified vegetable oils for use as a pork fat substitute for elaborating sausages. The mixtures were prepared with different vegetable oils bearing in mind with stearic acid content due to its close correlation with the SFC. The backfat was characterised as a function of its SFC and some modified vegetable oil mixtures were proposed, which led to a 10–20% diminution in saturated fatty acids and with a melting point similar to those observed in the backfat. The fatty acid profile pointed to a polyunsaturated/saturated fatty acids ratio higher than 0.4, and an n − 6/n − 3 fatty acid ratio of less than 4 in both modified vegetable oil mixtures proposed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 84, Issue 3, March 2010, Pages 491–497
نویسندگان
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