دانلود مقاله ISI انگلیسی شماره 146635
کد مقاله سال انتشار مقاله انگلیسی ترجمه فارسی تعداد کلمات
146635 2018 8 صفحه PDF سفارش دهید 7210 کلمه
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عنوان انگلیسی
Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly
منبع

Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)

Journal : Meat Science, Volume 135, January 2018, Pages 115-122

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چکیده انگلیسی

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.

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