TY  - 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 . .