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Título: | Nutritional profile of restructured beef steak with added walnuts |
Autor: | Serrano, A.; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Olmedilla-Alonso, Begoña CSIC ORCID ; Herrero-Barbudo, Carmen; Jiménez Colmenero, Francisco CSIC ORCID | Palabras clave: | Cholesterol Fatty acids Amino acids Vitamin E Minerals Walnut Restructured beef steak |
Fecha de publicación: | 2005 | Editor: | Elsevier | Citación: | Meat Science 70: 647- 654 (2005) | Resumen: | 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 α-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. © 2005 Elsevier Ltd. All rights reserved. | URI: | http://hdl.handle.net/10261/101011 | DOI: | 10.1016/j.meatsci.2005.02.014 | Identificadores: | doi: 10.1016/j.meatsci.2005.02.014 issn: 0309-1740 |
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