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dc.creatorRocchetti, Gabriele
dc.creatorPateiro, Mirian
dc.creatorCampagnol, Paulo C.B.
dc.creatorBarba, Francisco J.
dc.creatorTomašević, Igor
dc.creatorMontesano, Domenico
dc.creatorLucini, Luigi
dc.creatorLorenzo, José M.
dc.date.accessioned2020-12-17T22:49:30Z
dc.date.available2020-12-17T22:49:30Z
dc.date.issued2020
dc.identifier.issn0022-5142
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5256
dc.description.abstractBACKGROUND: 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.en
dc.publisherWiley, Hoboken
dc.relationCYTED [116RT0503]
dc.relationGAIN (Axencia Galega de Innovacion) [IN607A2019/01]
dc.rightsrestrictedAccess
dc.sourceJournal of the Science of Food and Agriculture
dc.subjectDaucus carotaLen
dc.subjectturkey meaten
dc.subjectfood designen
dc.subjectcolor parametersen
dc.subjectfatty acidsen
dc.subjectchemometricsen
dc.titleEffect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approachen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage4977
dc.citation.issue13
dc.citation.other100(13): 4968-4977
dc.citation.rankM21
dc.citation.spage4968
dc.citation.volume100
dc.identifier.doi10.1002/jsfa.10560
dc.identifier.scopus2-s2.0-85087492550
dc.identifier.pmid32484243
dc.identifier.wos000545113900001
dc.type.versionpublishedVersion


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