Calidad nutricional y aceptabilidad de un producto formulado con carne de pollo deshuesada mecánicamente, plasma y glóbulos rojos de bovino / Nutritional quality and acceptability of a product formulated with mechanically deboned poultry meat, plasma and bovine red cell
Arch. latinoam. nutr
; 52(3): 307-312, Sept. 2002.
Article
em Es
| LILACS
| ID: lil-334503
Biblioteca responsável:
BR1.1
RESUMO
The purpose of this research was to evaluate the nutritional quality and acceptability of a meat product formulated with mechanically deboned poultry meat (40), bovine plasma (40) and bovine red cells (3) as major ingredients. Proteins, fat, humidity and ash were determined by AOAC procedure, iron and calcium by Atomic Absorption Spectrometry and essential amino acids by HPLC. Biological evaluation was performed using digestibility and PER procedures. To evaluate the acceptability (flavor, color and odor) of the product were used 277 children. Results indicated that 100 g of the formulated meat product contain 10.7 g of proteins, 4.4 g of fat, 68.6 g of humidity, 2.9 g of ash, 4.9 mg of iron, 46.6 mg of calcium. Essential amino acids are above the FAO requirements for a highly nutritional protein digestibility (92.4) and PER (2.18). Acceptability was 91.3 for flavor, 81.2 for color and 92.4 for odor. The high nutritional quality and acceptability along with the low cost make this meat product suitable for government social programs.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Sangue
/
Alimentos Formulados
/
Preferências Alimentares
/
Produtos da Carne
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Valor Nutritivo
Limite:
Animals
/
Female
/
Humans
/
Male
Idioma:
Es
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
2002
Tipo de documento:
Article
País de afiliação:
Venezuela