Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly
| Autor: | Elizabeth Reyes-Padilla, J. L. Dávila-Ramírez, Juan Pedro Camou, Heliodoro Alemán-Mateo, German Cumplido-Barbeitia, Joseph G. Sebranek, Humberto González-Ríos, Martin Valenzuela-Melendres |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Sarcopenia Antioxidant Swine medicine.medical_treatment Color 03 medical and health sciences 0302 clinical medicine Flax Medicine Animals Humans Nuts 030212 general & internal medicine Food science Mexico Aged Carya chemistry.chemical_classification Aged 80 and over 030109 nutrition & dietetics Muscle loss business.industry High protein Fatty Acids food and beverages Prunus domestica Hydrogen-Ion Concentration Dietary Fats Meat Products Vaccinium macrocarpon chemistry Taste business Food quality Food Science Pecan nuts Polyunsaturated fatty acid |
| Zdroj: | Meat science. 135 |
| ISSN: | 1873-4138 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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