不同商业类别本土奶牛的肉制成的萨拉米香肠的脂肪酸组成

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle.

作者信息

Alabiso Marco, Maniaci Giuseppe, Giosuè Cristina, Di Grigoli Antonino, Bonanno Adriana

机构信息

Dipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.

Institute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research (IAS-CNR), 90128 Palermo, Italy.

出版信息

Animals (Basel). 2021 Apr 8;11(4):1060. doi: 10.3390/ani11041060.

DOI:10.3390/ani11041060

PMID:33918052

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8069036/

Abstract

In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content ( ≤ 0.01) and, in particular, a higher level of linoleic acid ( ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio ( ≤ 0.05), but a better / ratio compared to HB ( ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard.

摘要

在本地奶牛场，生产意大利腊肠可能是一个替代性的商业机会。因此，开展了一项研究，以调查用奇尼萨拉品种的放牧幼公牛（GB）、圈养幼公牛（HB）和放牧成年母牛（AC）的肉制作的意大利腊肠的脂肪酸（FA）组成。这些产品是通过添加20%的猪脂肪制成的。动物类别影响脂肪酸组成，尽管添加猪脂肪减轻了鲜肉中发现的差异。与其他动物类别相比，GB制作的意大利腊肠的多不饱和脂肪酸含量更高（≤0.01），尤其是亚油酸水平更高（≤0.05）。用AC肉制作的意大利腊肠的多不饱和/饱和脂肪酸比值较低（≤0.05），但由于亚油酸含量较低，与HB相比具有更好的/比值（≤0.05）。多变量分析表明，尽管添加了猪脂肪，但由于动物的年龄、饲养系统和肉脂肪含量，动物类别对脂肪酸组成有重要影响。