کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451265 | 1109677 | 2009 | 8 صفحه PDF | دانلود رایگان |

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.
Journal: Meat Science - Volume 83, Issue 2, October 2009, Pages 255–262