Abstract
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.
Original language | English |
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Pages (from-to) | 1-1 |
Number of pages | 1 |
Journal | Journal of the Science of Food and Agriculture |
Volume | 2020 |
DOIs | |
Publication status | Published - 2020 |
Keywords
- Daucus carota L.
- chemometrics
- color parameters
- fatty acids
- food design
- turkey meat