Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

Autores
Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of meat products elaborated in the northeast of Argentina, analyzing fatty acids composition, PUFA/SFA ratio, n-6/n-3 relation, and CLA content. Thirty traditional meat products from different processes were used. Samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage) and morcilla (cooked sausage). From the results, by comparison with databases from other regions of Argentina, USA and Spain, total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher. Except for chorizo, which has a lower value than 0.4, the PUFA/SFA-stearic relation of the others products were a bit higher than those reported by other researchers. CLA contents between 0.03% and 0.19 % were detected. Data obtained in this research allow to conclude that salamín elaborated in the northeast of Argentina show high protein and PUFA contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition from other countries.
Fil: Romero, Mara Cristina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; Argentina
Fil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; Argentina
Materia
Chorizo
PUFA/SFA ratio
n6/n3 ratio
Salamin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/3582
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/3582
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutritional value and fatty acid composition of some traditional Argentinean meat sausagesRomero, Mara CristinaRomero, Ana MaríaDoval, Mirtha MarinaJudis, Maria AliciaChorizoPUFA/SFA ration6/n3 ratioSalaminhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of meat products elaborated in the northeast of Argentina, analyzing fatty acids composition, PUFA/SFA ratio, n-6/n-3 relation, and CLA content. Thirty traditional meat products from different processes were used. Samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage) and morcilla (cooked sausage). From the results, by comparison with databases from other regions of Argentina, USA and Spain, total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher. Except for chorizo, which has a lower value than 0.4, the PUFA/SFA-stearic relation of the others products were a bit higher than those reported by other researchers. CLA contents between 0.03% and 0.19 % were detected. Data obtained in this research allow to conclude that salamín elaborated in the northeast of Argentina show high protein and PUFA contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition from other countries.Fil: Romero, Mara Cristina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; ArgentinaFil: Romero, Ana María. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; ArgentinaFil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; ArgentinaSociedade Brasileira Ciencia e Tecnologia de Alimentos2013-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/octet-streamhttp://hdl.handle.net/11336/3582Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia; Nutritional value and fatty acid composition of some traditional Argentinean meat sausages; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Food Science and Technology (Campinas); 33; 1; 3-2013; 161-1660101-20611678-457Xenginfo:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100023&lng=en&nrm=iso&tlng=eninfo:eu-repo/semantics/altIdentifier/doi/10.1590/S0101-20612013005000007info:eu-repo/semantics/altIdentifier/issn/0101-2061info:eu-repo/semantics/altIdentifier/url/http://www.redalyc.org/articulo.oa?id=395940115023info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:05:34Zoai:ri.conicet.gov.ar:11336/3582instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:05:34.548CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
title Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
spellingShingle Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
Romero, Mara Cristina
Chorizo
PUFA/SFA ratio
n6/n3 ratio
Salamin
title_short Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
title_full Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
title_fullStr Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
title_full_unstemmed Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
title_sort Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
dc.creator.none.fl_str_mv Romero, Mara Cristina
Romero, Ana María
Doval, Mirtha Marina
Judis, Maria Alicia
author Romero, Mara Cristina
author_facet Romero, Mara Cristina
Romero, Ana María
Doval, Mirtha Marina
Judis, Maria Alicia
author_role author
author2 Romero, Ana María
Doval, Mirtha Marina
Judis, Maria Alicia
author2_role author
author
author
dc.subject.none.fl_str_mv Chorizo
PUFA/SFA ratio
n6/n3 ratio
Salamin
topic Chorizo
PUFA/SFA ratio
n6/n3 ratio
Salamin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of meat products elaborated in the northeast of Argentina, analyzing fatty acids composition, PUFA/SFA ratio, n-6/n-3 relation, and CLA content. Thirty traditional meat products from different processes were used. Samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage) and morcilla (cooked sausage). From the results, by comparison with databases from other regions of Argentina, USA and Spain, total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher. Except for chorizo, which has a lower value than 0.4, the PUFA/SFA-stearic relation of the others products were a bit higher than those reported by other researchers. CLA contents between 0.03% and 0.19 % were detected. Data obtained in this research allow to conclude that salamín elaborated in the northeast of Argentina show high protein and PUFA contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition from other countries.
Fil: Romero, Mara Cristina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; Argentina
Fil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Industrias Alimentarias Ii; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Nordeste; Argentina
description The aim of this work was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of meat products elaborated in the northeast of Argentina, analyzing fatty acids composition, PUFA/SFA ratio, n-6/n-3 relation, and CLA content. Thirty traditional meat products from different processes were used. Samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage) and morcilla (cooked sausage). From the results, by comparison with databases from other regions of Argentina, USA and Spain, total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher. Except for chorizo, which has a lower value than 0.4, the PUFA/SFA-stearic relation of the others products were a bit higher than those reported by other researchers. CLA contents between 0.03% and 0.19 % were detected. Data obtained in this research allow to conclude that salamín elaborated in the northeast of Argentina show high protein and PUFA contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition from other countries.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/3582
Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia; Nutritional value and fatty acid composition of some traditional Argentinean meat sausages; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Food Science and Technology (Campinas); 33; 1; 3-2013; 161-166
0101-2061
1678-457X
url http://hdl.handle.net/11336/3582
identifier_str_mv Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia; Nutritional value and fatty acid composition of some traditional Argentinean meat sausages; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Food Science and Technology (Campinas); 33; 1; 3-2013; 161-166
0101-2061
1678-457X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100023&lng=en&nrm=iso&tlng=en
info:eu-repo/semantics/altIdentifier/doi/10.1590/S0101-20612013005000007
info:eu-repo/semantics/altIdentifier/issn/0101-2061
info:eu-repo/semantics/altIdentifier/url/http://www.redalyc.org/articulo.oa?id=395940115023
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/octet-stream
dc.publisher.none.fl_str_mv Sociedade Brasileira Ciencia e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira Ciencia e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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