Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
Facultad de Farmacia, Universidad Complutense de Madrid (UCM), 28040, Madrid, Spain.
Food Res Int. 2017 Sep;99(Pt 3):1084-1094. doi: 10.1016/j.foodres.2016.06.029. Epub 2016 Jul 3.
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.
肉类消费受到多种因素的影响，其中包括健康因素。不同的策略可以有效地开发基于肉类的功能性食品。这些策略基本上涉及减少具有负面健康影响的化合物的存在，并增加有益化合物的存在。本文综述了一种基于定性和定量改性肉类产品（法兰克福香肠、肉饼和重组牛排）设计和开发的综合模型，为开发基于肉类的功能性食品提供了一种全面的方法。这些产品经过重新配方，纳入了三种不同海藻（裙带菜-Undaria pinnatifida；紫菜-Porphyra umbilicalis；和海草-Himanthalia elongata）的营养素，作为生物活性物质的来源，同时减少了钠和脂肪，改善了脂肪酸谱。选择这些海藻是因为就组成和健康影响而言，它们在西班牙沿海地区丰富，消费相对广泛，在风味和颜色方面也适合作为新产品的成分。本文还讨论了这种基于肉类的功能性食品（猪肉和 5%的每种海藻，或包含在饮食中的高胆固醇剂）对生长中的动物（Wistar 雄性大鼠）的影响，以及它们对脂蛋白代谢、氧化应激和肝脏结构的不同方面的影响。本文综合考虑了技术开发方面的因素，旨在实现功能性效果，报道了一种富含海藻的肉类产品的生产方法。
