葡萄牙发酵香肠中脂肪含量的降低及脂质分布的改善
Fat content reduction and lipid profile improvement in Portuguese fermented sausages .
作者信息
Teixeira Alfredo, Fernandes Alberto, Pereira Etelvina
机构信息
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Bísaro - Salsicharia Tradicional, Gimonde, 5300-553 Bragança, Portugal.
出版信息
Heliyon. 2020 Oct 19;6(10):e05306. doi: 10.1016/j.heliyon.2020.e05306. eCollection 2020 Oct.
Abstract
Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage . Data indicate that the three composition formulas of tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. The industry could diversify its offer with two new composition formulas, a pork-free and oil-free , reducing the fat content and improving the fatty acid profile.
摘要
由于当前减少脂肪摄入的趋势，肉类食品行业一直在增加生产和商业化产品的策略，其中减少甚至消除饱和脂肪是一个重要目标。本研究旨在测试不同配方，以降低葡萄牙发酵香肠的脂肪含量并改善其脂质谱。数据表明，所测试的三种成分配方不是高热量产品，通过改变脂肪来源和肉类种类可以改善脂肪酸谱，特别是降低棕榈酸、硬脂酸和肉豆蔻酸的含量，增加油酸、亚油酸和棕榈油酸的含量。该行业可以通过两种新的成分配方实现产品多样化，一种无猪肉且无油，既能降低脂肪含量又能改善脂肪酸谱。
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