Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

Gabriele Rocchetti, Luigi Lucini, Mirian Pateiro, Paulo Cb Campagnol, Francisco J Barba, Igor Tomasevic, Domenico Montesano, Jose M Lorenzo

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1 Citazioni (Scopus)

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.
Lingua originaleEnglish
pagine (da-a)1-1
Numero di pagine1
RivistaJournal of the Science of Food and Agriculture
Volume2020
DOI
Stato di pubblicazionePubblicato - 2020

Keywords

  • Daucus carota L.
  • chemometrics
  • color parameters
  • fatty acids
  • food design
  • turkey meat

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