Instituto de Ciencia y Tenología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), C/ José Antonio Novais, 10, 28040, Madrid, Spain.
Meat Sci. 2011 Sep;89(1):27-34. doi: 10.1016/j.meatsci.2011.03.016. Epub 2011 Mar 22.
Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.
研究了低盐（0.5%）/低脂（10%）馅饼中添加裙带菜（3%），并用橄榄油-水乳液部分或全部替代猪背脂后，化学成分（特别是脂肪酸）的变化。添加裙带菜和橄榄油-水乳液可提高（P < 0.05）水分、脂肪、脂肪酸和灰分的结合性能和烹饪保持值，接近 100%。用橄榄油-水乳液部分或全部替代动物脂肪可降低（P < 0.05）饱和脂肪酸（SFA）含量，而完全替代还可降低（P < 0.05）多不饱和脂肪酸（PUFA）含量。烹饪馅饼中的脂肪酸浓度受产品配方的影响。与所有动物脂肪馅饼不同，添加橄榄油时，烹饪过程会增加（P < 0.05）SFA、单不饱和脂肪酸（MUFA）和 PUFA n-3（亚麻酸）和 n-6（亚油酸）的含量。添加裙带菜和橄榄油-水乳液部分或全部替代猪背脂的配方馅饼，以及添加了裙带菜的配方馅饼，热量密度较低，SFA 含量较低，而添加橄榄油的样品 MUFA 含量较高。
