Document Detail


Substitution of saturated fat in processed meat products: a review.
MedLine Citation:
PMID:  22059958     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The food industry is increasingly directing its efforts to produce and commercialize functional foods where the reduction or even elimination of saturated fat is an important goal. This situation arises from the concern of many institutions and individuals worldwide on the growth of non-transmissible diseases, particularly cardiovascular ones. This article presents a revision of the most important research carried out on processed meat products production and looks at the topic from two principal points of view: the nutritional and technological function of fat and the way in which it is gradually being replaced in the above-mentioned products. Many ingredients have been used to substitute fat but while the results concerning the nutritional composition of the final products are generally acceptable, the sensory aspects are not completely solved. This review emphasizes the use of plastic fats because they allow the highest fat substitution levels during its process and consumption without affecting the product behavior.
Authors:
J C Ospina-E; A Sierra-C; O Ochoa; J A Pérez-Álvarez; J Fernández-López
Related Documents :
6576658 - Prostaglandins in the pathogenesis of food intolerance.
10494678 - Esophageal food bolus obstruction: evaluation of extraction and modified push technique...
24080638 - Handwashing before food preparation and child feeding: a missed opportunity for hygiene...
21868118 - Molecular approaches to analysing the microbial composition of raw milk and raw milk ch...
25297008 - Temporal sodium release related to gel microstructural properties-implications for sodi...
25266478 - Costs and benefits of late nesting in cliff swallows.
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  52     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2012  
Date Detail:
Created Date:  2011-11-08     Completed Date:  2012-03-15     Revised Date:  2012-03-22    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  113-22     Citation Subset:  IM    
Affiliation:
Industria de Alimentos Zenú, Medellín, Colombia Centro de Investigación y Desarrollo Cárnico CI+D.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Dietary Fats*
Fatty Acids*
Food-Processing Industry / methods*
Functional Food
Humans
Meat Products*
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Fatty Acids

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Vitamin d and metabolic syndrome risk factors: evidence and mechanisms.
Next Document:  Application of ultra high pressure (UHP) in starch chemistry.