Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira

Detalhes bibliográficos
Autor(a) principal: Teixeira, Alfredo
Data de Publicação: 2018
Outros Autores: Fernandes, Alberto, Pereira, Etelvina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/23374
Resumo: Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage alheira. Data indicate that the three composition formulas of alheiras tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. The industry could diversify its offer with two new composition formulas, a pork-free alheira, and oil-free alheira, reducing the fat content and improving the fatty acid profile.
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spelling Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheiraAlheiraFatty acid profileFood analysisFood scienceNutritionReducing fatDue to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage alheira. Data indicate that the three composition formulas of alheiras tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. The industry could diversify its offer with two new composition formulas, a pork-free alheira, and oil-free alheira, reducing the fat content and improving the fatty acid profile.The authors are grateful to Bísaro – Salsicharia Tradicional industry and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).Biblioteca Digital do IPBTeixeira, AlfredoFernandes, AlbertoPereira, Etelvina2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/23374engTeixeira, Alfredo; Fernandes, Alberto; Pereira, Etelvina (2020). Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira. Heliyon. ISSN 2405-8440. 6:10, p.2405844010.1016/j.heliyon.2020.e05306info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:52:15Zoai:bibliotecadigital.ipb.pt:10198/23374Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:22.821724Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
title Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
spellingShingle Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
Teixeira, Alfredo
Alheira
Fatty acid profile
Food analysis
Food science
Nutrition
Reducing fat
title_short Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
title_full Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
title_fullStr Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
title_full_unstemmed Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
title_sort Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
author Teixeira, Alfredo
author_facet Teixeira, Alfredo
Fernandes, Alberto
Pereira, Etelvina
author_role author
author2 Fernandes, Alberto
Pereira, Etelvina
author2_role author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Teixeira, Alfredo
Fernandes, Alberto
Pereira, Etelvina
dc.subject.por.fl_str_mv Alheira
Fatty acid profile
Food analysis
Food science
Nutrition
Reducing fat
topic Alheira
Fatty acid profile
Food analysis
Food science
Nutrition
Reducing fat
description Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage alheira. Data indicate that the three composition formulas of alheiras tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. The industry could diversify its offer with two new composition formulas, a pork-free alheira, and oil-free alheira, reducing the fat content and improving the fatty acid profile.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/23374
url http://hdl.handle.net/10198/23374
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Teixeira, Alfredo; Fernandes, Alberto; Pereira, Etelvina (2020). Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira. Heliyon. ISSN 2405-8440. 6:10, p.
24058440
10.1016/j.heliyon.2020.e05306
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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