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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Ospina-E, Juan Camilo Cruz-S, Adriana Pérez-Alvarez, José Angel Fernández-López, Juana |
| Description | Country affiliation: Colombia Author Affiliation: Ospina-E JC ( Centro de Investigación y Desarrollo Cárnico CI+D, Industria de Alimentos Zenú S.A.S., Carrera 64C #104-03, Medellín, Colombia.) |
| Abstract | Today's consumers look for foods which provide nutrition and pleasure, while safeguarding their health, the result of which is that they increasingly avoid foods containing cholesterol and saturated and trans fatty acids. Chemically modified vegetable oils can help tailor meat products to meet this growing need and at the same time fulfil the technological needs of the meat processing industry. In this study, 16 backfat samples were characterised for their solid fat content (SFC) and melting point and these characteristics were used to design a mixture of chemically modified vegetable oils for use as a pork fat substitute for elaborating sausages. The mixtures were prepared with different vegetable oils bearing in mind with stearic acid content due to its close correlation with the SFC. The backfat was characterised as a function of its SFC and some modified vegetable oil mixtures were proposed, which led to a 10-20% diminution in saturated fatty acids and with a melting point similar to those observed in the backfat. The fatty acid profile pointed to a polyunsaturated/saturated fatty acids ratio higher than 0.4, and an n-6/n-3 fatty acid ratio of less than 4 in both modified vegetable oil mixtures proposed. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 3 |
| Volume Number | 84 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2010-03-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Dietary Fats Analysis Fatty Acids, Unsaturated Fatty Acids Food Handling Methods Meat Products Plant Oils Chemistry Animals Freezing Meat Stearic Acids Swine Journal Article |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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