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减少钠和增加钙和 ω-3 多不饱和脂肪酸在干发酵香肠中的含量:对矿物质含量、脂质谱和感官质量的影响。

Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.

机构信息

Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, 31008-Pamplona, Spain.

出版信息

J Sci Food Agric. 2013 Mar 15;93(4):876-81. doi: 10.1002/jsfa.5811. Epub 2012 Aug 3.

Abstract

BACKGROUND

A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively).

RESULTS

The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1)). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products.

CONCLUSIONS

The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids.

摘要

背景

采用综合技术方法开发更健康的干发酵香肠:用预乳化亚麻籽油部分替代猪背脂,用抗坏血酸钙部分替代氯化钠,分两个不同水平进行,使盐含量降低(14gSalt 和 10gSalt,分别为每公斤混合物 14 克和 10 克氯化钠)。

结果

开发的产品(14gSalt 和 10gSalt)在 a(w)(0.85 和 0.87)和 pH(4.98 和 5.21)方面表现出适当的结果,并且脂质氧化值较低(1.4×10(-4) 和 1.5×10(-5) g 丙二醛(MDA)kg(-1))。脂质修饰使 ω-3(23.3 g kg(-1))的供应量显著增加,而对照组(3.2 g kg(-1))。同时,与对照组产品(26 克盐和 0.87 克钙/千克)相比,14gSalt 和 10gSalt 配方中的钠含量分别降低了 38%和 50%,钙含量分别为 4 克和 5.2 克/千克。颜色和质地的仪器分析和感官研究表明,新配方的感官质量与传统产品相似。

结论

由于新开发的干发酵香肠钠含量降低,钙含量高,ω-3 脂肪酸供应量显著,因此具有比传统产品更健康的特性。

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