Nutritional profile of restructured beef steak with added walnuts |
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Authors: | Serrano A Cofrades S Ruiz-Capillas C Olmedilla-Alonso B Herrero-Barbudo C Jiménez-Colmenero F |
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Affiliation: | aInstituto del Frio (CSIC), Ciudad Universitaria, 28040 Madrid, Spain bHospital Universitario Puerta de Hierro, San Martín de Porres 4, 28035 Madrid, Spain |
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Abstract: | Amino acid, fatty acid profile, cholesterol, vitamin E and mineral contents were assessed in restructured beef steak with 20% added walnut (20W). Compared with control restructured beef steak (0% added walnut), the product with added walnut presented a lower (P < 0.05) lysine/arginine ratio, larger (P < 0.05) quantities (mg/100 g product) of monounsaturated (MUFA) and n3 polyunsaturated (PUFA) fatty acids (mainly -linolenic acid), a lower (P < 0.05) n6/n3 PUFA ratio and a higher (P < 0.05) polyunsaturated/saturated fatty acid ratio. The replacement of raw meat material by walnut reduced (P < 0.05) the cholesterol content and increased (more than 400 times) the amount of γ-tocopherol. Iron, calcium, magnesium and manganese contents of 20W sample were greater (P < 0.05) than in the control. Some changes induced by added walnut in the nutritional quality of the restructured product may present health benefits. |
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Keywords: | Restructured beef steak Walnut Amino acids Fatty acids Cholesterol Vitamin E Minerals |
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