Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria Km. 0.6, Hermosillo, Sonora CP 83304, Mexico.
Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria Km. 0.6, Hermosillo, Sonora CP 83304, Mexico.
Meat Sci. 2018 Jan;135:115-122. doi: 10.1016/j.meatsci.2017.09.007. Epub 2017 Sep 20.
The objective of this work was to evaluate the quality of a bologna-type meat product designed for the elderly. Treatments were: control, without addition of cranberries (C), prunes (P), pecan nuts (N) or flaxseed (F); NP, with 5% N+5% P; FC, with 5% F+5% C; NC, with 5% N+5% C; FP, with 5% F+5% P. These formulations resulted in a product with high protein, low SFA and high antioxidant activity. Treatments with pecan nuts had higher MUFA while those with flaxseed had higher polyunsaturated fatty acids (PUFA). Treatments with pecan nuts and flaxseed had higher PUFA/SFA ratios, but only those with flaxseed had very low n6/n3 ratios when compared to the control. Although treatments showed acceptable scores (>5.4), they were lower than the control. A combination of these non-traditional ingredients could be used to develop a meat product for older adults to provide a better nutritional profile with acceptable sensory properties.
本工作旨在评估一种专为老年人设计的博洛尼亚式肉品的质量。处理方法为：对照，不加蔓越莓（C）、李子（P）、山核桃（N）或亚麻籽（F）；NP，添加 5%的 N 和 5%的 P；FC，添加 5%的 F 和 5%的 C；NC，添加 5%的 N 和 5%的 C；FP，添加 5%的 F 和 5%的 P。这些配方使产品具有高蛋白、低饱和脂肪酸和高抗氧化活性。含山核桃的处理组有更高的单不饱和脂肪酸，而含亚麻籽的处理组有更高的多不饱和脂肪酸。含山核桃和亚麻籽的处理组有更高的 PUFA/SFA 比值，但只有含亚麻籽的处理组的 n6/n3 比值非常低，与对照组相比。尽管各处理组的得分（>5.4）尚可接受，但低于对照组。这些非传统成分的组合可用于开发适合老年人的肉类产品，以提供更好的营养特性和可接受的感官特性。
