کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768065 1413212 2017 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties
ترجمه فارسی عنوان
یک رویکرد جامع برای تشکیل محصولات گوشتی غنی شده با جلبک دریایی: از توسعه تکنولوژیکی تا ارزیابی خواص سالم
کلمات کلیدی
مواد غذایی کاربردی مبتنی بر گوشت، جلبک دریایی، ترکیبات بیولوژیکی، توسعه تکنولوژیک، حیوانات در حال رشد، متابولیسم لیپوپروتئین،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- The design and development of different meat products with added seaweed was analyzed.
- Seaweeds can be used as strategy for healthy meat products formulation.
- Assessment of healthy properties of seaweed-enriched meat products was evaluated.
- The effects induced by the different algae in diets are independent and not necessarily interlinked.
- The use of seaweeds as strategy for meat-based functional foods production was demonstrated.

Meat consumption is influenced by various kinds of factors, among them health implications. Different strategies can be effective in developing meat-based functional foods. These basically entail reducing the presence of compounds with negative health implications and enhancing the presence of beneficial compounds. This article reviews a comprehensive model for the development of meat-based functional foods based on a presentation of the research achieved in terms of the design and development of qualitatively and quantitatively modified meat products (frankfurters, patties and restructured steaks). These were reformulated to incorporate nutrients associated with three different seaweeds (wakame-Undaria pinnatifida; nori-Porphyra umbilicalis; and sea spaghetti-Himanthalia elongata) as sources of bioactive substances, while simultaneously reducing sodium and fat and improving fatty acid profiles. Those seaweeds were chosen, because in terms of composition and health implications, abundance on Spanish coasts, relatively widespread consumption, and suitability in terms of flavour and colour they are better suited than others for use as ingredients in new products. It also discusses the consequences of the use of this type of meat-based functional foods (combination of pork meat and 5% of each seaweed with or without hypercholesterolaemic agent included in the diets) on growing animals (Wistar male rats), and their effects on different aspects of lipoprotein metabolism, oxidative stress and liver structure. This article, then, reports a comprehensive approach to the production of seaweed-enriched meat products, considering aspects of technological development aimed at achieving the functional effect.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 99, Part 3, September 2017, Pages 1084-1094
نویسندگان
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