Fatty acid composition of salami from different countries and their nutritional implications

Herranz, Beatriz; Ordóñez, J.A.; Hoz, Lorenzo de la; Hierro, Eva; Soto, E.; Cambero, M.I.

doi:10.1080/09513590701550270

Cited by 15 publications

(15 citation statements)

References 18 publications

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“…The h/H ratio shown in Table 5 is another index used to estimate the nutritive attributes of food (Herranz et al, 2008). In this experiment, no statistically significant differences were observed between treatments in this ratio, either in intramuscular or dissectible fat.…”

Section: Discussionmentioning

confidence: 72%

“…Table 5 shows the treatment effect on the dissectible and intramuscular fat composition and on different fatty acid ratios that are important from the standpoint of the effect of fat on consumer health. These indicators include the n-6/n-3 ratio, the atherogenicity (AI) and thrombogenicity (TI) indexes proposed by Ulbricht y Southgate (1991) and the ratio h/H between the sum of hypocholesterolemic fatty acids (monounsaturated and polyunsaturated) and the hypercholesterolemic (miristic and palmitic) as defined by Herranz et al (2008).…”

Section: Discussionmentioning

confidence: 99%

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Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Capra¹,

Martínez

Fradiletti

et al. 2013

World Rabbit Sci.

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The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer's perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected by the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but differences were significant in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence.

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Section: Discussionmentioning

confidence: 72%

Section: Discussionmentioning

confidence: 99%

Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Capra¹,

Martínez

Fradiletti

et al. 2013

World Rabbit Sci.

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“…Salami, in general, presents a fat content between 31% and 59%, pH between 4.7 and 6.6, and water activity between 0.780 and 0.970. 23 Sliced salami (approximately with 10 g each slice, 7 cm of diameter, and 0.35 cm of thickness) was obtained from a local store and stored protected from light at −20°C until used. Sliced salami was packaged (film-salami-film) with WPF containing different amounts of EOs blend: 1%, 2%, 2.7%, and 5%, w/w.…”

Section: Packaging Of Salamimentioning

confidence: 99%

Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant

et al. 2017

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Migration tests at different temperatures and storage periods were performed to evaluate the release of active compounds from active whey protein films (WPFs) to a food and food simulants.Whey protein film incorporated with different levels of an optimized essential oils (EOs) blend (1%, 2%, 2.7%, and 5%, w/w) were prepared by casting. This blend contained EOs from rosemary and 2 species of cinnamon. Salami was packaged with WPF and stored during 180 days at 5°C.Temperature influenced significantly the migration of compounds (P<.1). It was observed that eucalyptol was the compound that presented the highest potential of migration into 95% ethanol (v/v). After contact of film with salami, it was observed that, in general, more than 50% of active compounds released from WPF to salami. It was observed that higher amounts of active compounds were released to salami than to fatty food simulant. Results suggested that the release of compounds depends on their affinity with the food/food simulant, temperature, their concentration in packaging, and composition of food. Active packaging may ensure the quality of food due the migration of compounds from EO with antimicrobial and antioxidant activity incorporated in the film to the foodstuff.

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“…The hypocholesterolemic/hypercholesterolemic fatty acids (HH) index is also used to estimate the nutritive attributes of food, being more specifically related to cholesterol metabolism (Herranz et al 2008); greater HH values indicate better nutritional quality of food (Testi et al 2006). The HH ratio in the hind leg meat from rabbits fed the BP diets was higher than that of hind leg meat from rabbits fed the control diet (p<.001).…”

Section: Fatty Acid Composition and Nutritional Indexes Of Hind Leg Meatmentioning

confidence: 99%

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

Dabbou

Renna

Lussiana

et al. 2017

Italian Journal of Animal Science

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The aim of the present study was to evaluate the effects of dietary bilberry pomace (BP) on colour, cooking losses, proximate composition and fatty acid (FA) profile of hind leg meat in growing rabbits. One hundred and forty-four Grimaud weaned rabbits (35 days old) were randomly divided into four groups of 36 animals each and fed ad libitum with a basal diet (C diet) tested against three assay diets developed by substituting 50, 100 and 150 g/kg of the C diet with BP (BP5, BP10 and BP15 diets, respectively). At 83 days of age, the rabbits were slaughtered without fasting. Inclusion of BP in the diet did not significantly affect colour, cooking losses, ash and protein contents, but determined a significant increase of ether extract in the muscle. Increasing dietary inclusion of BP also determined a proportional increase of total polyunsaturated fatty acids (PUFA) and total n-3 FA, as well as a proportional decrease of total saturated fatty acids (SFA), total branched chain fatty acids (BCFA) and total monounsaturated fatty acids (MUFA) in the muscle. Dietary BP significantly improved the PUFA/SFA ratio, the R n-6/R n-3 FA ratio and the atherogenicity, thrombogenicity and hypocholesterolemic/hypercholesterolemic FA indexes of rabbit meat but it decreased D5-desaturase plus D6-desaturase index. The obtained results suggest that BP inclusion in growing rabbit diets can improve the fatty acid profile of hind leg meat, with consequent health benefits to consumers. ARTICLE HISTORY

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Fatty acid composition of salami from different countries and their nutritional implications

Cited by 15 publications

References 18 publications

Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

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