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Physicochemical and nutritional composition of dry-cured duck breast.
Lorenzo, J M; Purriños, L; Temperán, S; Bermúdez, R; Tallón, S; Franco, D.
Afiliação
  • Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. jmlorenzo@ceteca.net
Poult Sci ; 90(4): 931-40, 2011 Apr.
Article em En | MEDLINE | ID: mdl-21406382
A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and micromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated, monounsaturated, and polyunsaturated fatty acid contents in intramuscular fat were approximately 35, 57, and 8% of the total fatty acid methyl esters, respectively. The main essential amino acids present in dry-cured duck breast were lysine and leucine, followed by valine, threonine, and isoleucine, with aspartic and glutamic acids being the most important in the nonessential fraction. Dry-cured duck breast proved to be a valuable source of iron, zinc, copper, and manganese (7.57, 4.66, 0.84, and 0.87 mg/100 g of edible portion, respectively), providing approximately 57, 45.2, 93, and 43.7% of the recommended daily allowances, respectively.
Assuntos

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Produtos Avícolas / Patos / Ácidos Graxos / Aminoácidos Limite: Animals / Humans / Male Idioma: En Ano de publicação: 2011 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Produtos Avícolas / Patos / Ácidos Graxos / Aminoácidos Limite: Animals / Humans / Male Idioma: En Ano de publicação: 2011 Tipo de documento: Article