Publicação
Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira
| dc.contributor.author | Teixeira, Alfredo | |
| dc.contributor.author | Fernandes, Alberto | |
| dc.contributor.author | Pereira, Etelvina | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2021-02-27T16:21:24Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2021-02-27T16:21:24Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage alheira. Data indicate that the three composition formulas of alheiras tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. The industry could diversify its offer with two new composition formulas, a pork-free alheira, and oil-free alheira, reducing the fat content and improving the fatty acid profile. | en_EN |
| dc.description.sponsorship | The authors are grateful to Bísaro – Salsicharia Tradicional industry and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568). | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Teixeira, Alfredo; Fernandes, Alberto; Pereira, Etelvina (2020). Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira. Heliyon. ISSN 2405-8440. 6:10, p. | en_EN |
| dc.identifier.doi | 10.1016/j.heliyon.2020.e05306 | en_EN |
| dc.identifier.issn | 24058440 | |
| dc.identifier.uri | http://hdl.handle.net/10198/23374 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.relation | Mountain Research Center | |
| dc.subject | Alheira | en_EN |
| dc.subject | Fatty acid profile | en_EN |
| dc.subject | Food analysis | en_EN |
| dc.subject | Food science | en_EN |
| dc.subject | Nutrition | en_EN |
| dc.subject | Reducing fat | en_EN |
| dc.title | Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Teixeira | |
| person.givenName | Alfredo | |
| person.identifier | 958487 | |
| person.identifier.ciencia-id | 2A1A-FF0C-185B | |
| person.identifier.orcid | 0000-0003-4607-4796 | |
| person.identifier.rid | G-4118-2011 | |
| person.identifier.scopus-author-id | 56195849200 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
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