绵羊和山羊肉酱的物理化学特性。脂肪来源和比例的差异。
Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions.
作者信息
Teixeira Alfredo, Almeida Samanta, Pereira Etelvina, Mangachaia Fernando, Rodrigues Sandra
机构信息
Escola Superior Agrária/Instituto Politécnico de Bragança, Campus de Santa, Mountain Research Centre (CIMO), Apolónia., 5300-253, Bragança, Portugal.
出版信息
Heliyon. 2019 Jul 27;5(7):e02119. doi: 10.1016/j.heliyon.2019.e02119. eCollection 2019 Jul.
Abstract
The physicochemical composition of sheep and goat pâtés with different sources and percentage of fat (10% and 30%; pork belly or olive oil) were evaluated. A low-fat content (9.7-18.2%) was observed in the pâtés comparing with similar meat products. Cholesterol was lower in pâtés with olive oil than with pork fat. The source of fat (pork belly or olive oil) and the proportion of fat influenced significantly the fatty acid profile. Pâtés with olive oil have lower saturated fat content and highest monounsaturated fat while and goat meat pâtés have higher polyunsaturated fat content The polyunsaturated versus saturated fatty acids ratio varying from 0.21 to 0.39 and the total unsaturated fatty acids showed that sheep and goat pâtés are balanced products and could be an interesting way to the added value of animals with low commercial and consumer acceptability.
摘要
对不同脂肪来源（猪肚或橄榄油）和脂肪含量百分比（10%和30%）的绵羊和山羊肉酱的理化成分进行了评估。与类似肉类产品相比，肉酱中的脂肪含量较低（9.7 - 18.2%）。橄榄油肉酱中的胆固醇含量低于猪肉脂肪肉酱。脂肪来源（猪肚或橄榄油）和脂肪比例对脂肪酸谱有显著影响。橄榄油肉酱的饱和脂肪含量较低，单不饱和脂肪含量最高，而山羊肉酱的多不饱和脂肪含量较高。多不饱和脂肪酸与饱和脂肪酸的比例在0.21至0.39之间，总不饱和脂肪酸表明绵羊和山羊肉酱是营养均衡的产品，并且可能是提高商业价值和消费者接受度较低的动物附加值的一种有趣方式。
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