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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/3582
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T10:33:01Zoai: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:34982025-09-29 10:33:01.27CONICET 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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13.070432 |