Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
Само за регистроване кориснике
2020
Аутори
Rocchetti, GabrielePateiro, Mirian
Campagnol, Paulo C.B.
Barba, Francisco J.
Tomašević, Igor
Montesano, Domenico
Lucini, Luigi
Lorenzo, José M.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
BACKGROUND: This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal proj...ection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.
Кључне речи:
Daucus carotaL / turkey meat / food design / color parameters / fatty acids / chemometricsИзвор:
Journal of the Science of Food and Agriculture, 2020, 100, 13, 4968-4977Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- CYTED [116RT0503]
- GAIN (Axencia Galega de Innovacion) [IN607A2019/01]
DOI: 10.1002/jsfa.10560
ISSN: 0022-5142
PubMed: 32484243
WoS: 000545113900001
Scopus: 2-s2.0-85087492550
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Rocchetti, Gabriele AU - Pateiro, Mirian AU - Campagnol, Paulo C.B. AU - Barba, Francisco J. AU - Tomašević, Igor AU - Montesano, Domenico AU - Lucini, Luigi AU - Lorenzo, José M. PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5256 AB - BACKGROUND: This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. PB - Wiley, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach EP - 4977 IS - 13 SP - 4968 VL - 100 DO - 10.1002/jsfa.10560 ER -
@article{ author = "Rocchetti, Gabriele and Pateiro, Mirian and Campagnol, Paulo C.B. and Barba, Francisco J. and Tomašević, Igor and Montesano, Domenico and Lucini, Luigi and Lorenzo, José M.", year = "2020", abstract = "BACKGROUND: This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.", publisher = "Wiley, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach", pages = "4977-4968", number = "13", volume = "100", doi = "10.1002/jsfa.10560" }
Rocchetti, G., Pateiro, M., Campagnol, P. C.B., Barba, F. J., Tomašević, I., Montesano, D., Lucini, L.,& Lorenzo, J. M.. (2020). Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture Wiley, Hoboken., 100(13), 4968-4977. https://doi.org/10.1002/jsfa.10560
Rocchetti G, Pateiro M, Campagnol PC, Barba FJ, Tomašević I, Montesano D, Lucini L, Lorenzo JM. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture. 2020;100(13):4968-4977. doi:10.1002/jsfa.10560 .
Rocchetti, Gabriele, Pateiro, Mirian, Campagnol, Paulo C.B., Barba, Francisco J., Tomašević, Igor, Montesano, Domenico, Lucini, Luigi, Lorenzo, José M., "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach" in Journal of the Science of Food and Agriculture, 100, no. 13 (2020):4968-4977, https://doi.org/10.1002/jsfa.10560 . .