Fuentes ocultas de fósforo: presencia de aditivos con contenido en fósforo en los alimentos procesados

Casanova, L; Muñoz, Ana; Arnal, Luis Miguel Lou; Vercet-Tormo, Antonio; Orna, José Antonio Gimeno; López, Rosario Moreno; Mena, Mercedes García; Lipe, Rafael Álvarez; Izquierdo, Marta Cuberes; Etaaboudi, Samia; Santana, Laura Sahdalá; Pérez, Jesús

doi:10.1016/j.dialis.2013.06.001

Cited by 3 publications

(3 citation statements)

References 27 publications

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“…Protein content ranged from 19.32 (rotti with pea protein) to 22.06 g/100 g (rotti with lentil protein). These values were higher than those reported by Arnaudas et al (2013) for refrigerated chicken rotti (12.8%). Therefore, adding vegetable or seaweed protein into chicken rotti increase their nutritional values.…”

Section: Spirulinacontrasting

confidence: 73%

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

et al. 2018

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The addition of different protein sources (soy, bean, lentil, broad bean, and) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of chicken rotti after adding the proteins from different sources, thus influencing the sensory acceptance and preference. and rotti presented a slight increase of pH and seaweed caused a decrease in some colour parameters. The highest lipids contents were found in chicken rotti added of with and lentil proteins. Chicken rotti prepared with lentil protein also showed the highest values for ash content. Chicken rotti enriched with seaweed protein presented the highest total amino acid content. Principal component analysis showed that broad beans and lentils proteins as interesting ingredients to replace soy protein in chicken rotti.

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Section: Spirulinacontrasting

confidence: 73%

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

et al. 2018

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“…However, "chorizo" samples enriched with broad bean, Chlorella and Spirulina had similar protein content compared to the control samples, thus being useful protein alternative to enrich "chorizo" sausages from a nutritional point of view. Compared to previous studies, these values were higher than those reported byArnaudas et al (2013) for commercial "chorizo" (21.3%) andSalgado, García, Franco, López, and Carballo (2006) for homemade and industrial sausage "chorizo" (20.37% and 21.58%, respectively).…”

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confidence: 79%

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

Thirumdas

Brnčić

et al. 2018

J Food Process Preserv

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The aim of this work was to evaluate the impact of the addition of vegetable (beans, lentils, and broad beans) and algae (Chlorella and Spirulina) protein sources on physicochemical and nutritional properties of fermented Spanish “chorizo” sausages. Color, pH, texture parameters, protein, amino acid profile, and the content of carbohydrates were significantly different among the batches. Protein content was significantly higher in the sausages with protein from soy (35.62%), Chlorella (34.66%), Spirulina (34.89%), and broad beans (34.66%) compared to the samples enriched with protein from bean and lentil, being lysine (≈19%), arginine (≈17.5%), and leucine (17.5%) the predominant essential amino acids, while glutamic acid (≈32%) and aspartic acid (≈19%) were the most abundant nonessential amino acids. It can be concluded that protein extracted from beans, lentils, broad beans, Chlorella, and Spirulina can be used to enrich “chorizo” as an alternative to soy protein. Practical applications Consumer´s growing awareness regarding the use of new healthy ingredients that could give an added value to meat products has led food industry to investigate alternative protein sources from vegetal and algae origin. “Chorizo” sausages are one of the traditional fermented meat products typical from Spain. During “chorizo” fermentation several changes on protein can occur, thus being of a paramount importance to evaluate its nutritional and quality changes. Enrichment of “chorizo” with protein from vegetal and algae origin can constitute a useful alternative to improve “chorizo” nutritional profile, and consequently increasing its market opportunity.

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“…These values were lower than those reported by (Parniakov et al, ). They found rotti protein content ranging from 19.32% (with pea protein) to 22.06% (with lentil protein) and slightly higher than those reported by Arnaudas Casanova et al () in commercial cooked turkey breast (12.8%).…”

Section: Resultsmentioning

confidence: 63%

Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

Martí-Quijal

Zamuz

Gálvez³

et al. 2018

J Food Process Preserv

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Currently, many meat products are made with soy protein in order to improve their nutritional profile. This is an inconvenience for people allergic to soy, and therefore it is necessary to look for alternatives to this protein to improve their quality of life. In this study, changes in the physicochemical and nutritional properties of cooked turkey breast containing various sources of alternative proteins to soy proteins (pea, broad bean, lentil, Spirulina and Chlorella) were evaluated. Samples formulated with algae showed significant (p < 0.05) changes on physical parameters and chemical composition of cooked turkey breast. Color parameters were also affected by protein source, showing the highest L* values in samples prepared with Chlorella and Spirulina protein (56.13). On the other hand, a* values were lower in cooked turkey breasts containing algal proteins (−2.34 Chlorella and −1.08 Spirulina) compared to control (1.66). Regarding textural parameters, the cooked turkey breast samples prepared with Chlorella protein showed the lowest hardness values (16.89 N) compared to those elaborated with soy protein (36.95 N). The replacement of soy protein by the other algae and vegetable protein sources did not change the adhesiveness values, ranging between 0.56 and 0.75 N·s, for samples manufactured with Chlorella and soy protein, respectively. Amino acids profile was improved when complemented with Spirulina protein, presenting the highest levels of essential amino acids (6.20 g/100 g). In addition, the ratio between essential and non‐essential amino acids increased (from 0.96 to 1.03 for broad bean and Chlorella, respectively). Hence, this study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins. Practical applications This study demonstrates that the inclusion of algae proteins can be considered as an alternative to soy proteins for cooked turkey breast formulations and can be a novel source of proteins for people allergic to soy proteins.

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Fuentes ocultas de fósforo: presencia de aditivos con contenido en fósforo en los alimentos procesados

Cited by 3 publications

References 27 publications

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

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