6533b827fe1ef96bd1285cee
RESEARCH PRODUCT
Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
José M. LorenzoFrancisco J. BarbaPaulo Cezar Bastianello CampagnolIgor TomasevicLuigi LuciniMirian PateiroGabriele RocchettiDomenico Montesanosubject
TurkeysFood Handling030309 nutrition & dieteticsDaucus carota L.fatty acidsturkey meatDaucus carota L03 medical and health sciences0404 agricultural biotechnologySettore AGR/13 - CHIMICA AGRARIAfood designAnimalsHumansFood sciencecolor parameters2. Zero hungerchemistry.chemical_classification0303 health sciencesNutrition and DieteticsbiologyChemistryFatty acidfood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationchemometrics040401 food scienceDaucus carotaMeat ProductsTasteLipid contentDaucus carotaLFood AdditivesFatty acid compositionAgronomy and Crop ScienceFood ScienceBiotechnologyDaucus carotadescription
BACKGROUND This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) 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 the n-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. © 2020 Society of Chemical Industry.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-01-01 |