Matamala Camila, Garcia Paula, Valencia Pedro, Perez Alvaro, Ruz Manuel, Sanhueza Leyla, Almonacid Sergio, Ramirez Cristian, Pinto Marlene, Jiménez Paula
Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, Santiago 8380000, Chile.
Department of Nutrition, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile.
Foods. 2024 May 29;13(11):1701. doi: 10.3390/foods13111701.
In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.
在智利人群中，钙的摄入量不足。因此，已经实施了多种策略来增加钙的摄入量，例如食用乳制品和补充剂。在本研究中，一种由骨粉（BF）和从鲑鱼骨中获得的蛋白质水解物（PH）组成的成分被用作一种创新的钙源。目的是评估以1:1比例添加BF和PH（为鱼块提供两种钙浓度，75和125毫克/100克）对烘焙或浅炸鲑鱼鱼块钙含量和感官特性的影响。对鱼块进行了近似化学分析、脂肪酸组成、钙含量和感官评价（可接受性和复选测试）。两种浓度下添加BF/PH（1:1）均增加了鲑鱼鱼块的钙含量，125毫克/100克时更高。另一方面，在感官特性上未观察到负面影响，所有样品对烘焙和油炸鱼块均表现出良好的总体可接受性。因此，在鲑鱼鱼块中添加BF/PH（1:1）可通过提供更高的钙含量来提高这些产品的营养质量，而不会显著影响其感官特性。
