猪肉作为人类膳食中的营养来源--比较波兰市场上传统和有机系统生产的肉类

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Weronika Zduńczyk , Katarzyna Tkacz , Renata Pietrzak-Fiećko , Benedetta Bottari , Monika Modzelewska-Kapituła
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引用次数: 0

摘要

猪肉是人类饮食中具有高生物价值的重要蛋白质来源,也是必需脂肪酸、维生素(B 族)和微量元素(如锌、硒和铁)的重要来源。因此,本研究旨在调查和比较有机猪里脊肉和传统猪里脊肉的化学成分、脂肪酸组成、矿物质含量和技术特性,并特别关注它们在波兰市场上的供应情况。在这项研究中,对 "从营养角度看,有机肉具有更有益的成分和更好的技术特性 "这一假设进行了检验。研究材料包括波兰市场上的猪里脊肉(背阔肌和腰肌)。对技术特性(pH 值、色泽、游离水、剪切力)和营养价值(近似成分、脂肪酸谱和矿物质化合物)进行了评估。有机猪肉颜色更深、更瘦,pH 值和持水能力更低。有机猪肉含铜量较高,因此对铜的需求量也较高。有机猪肉的脂肪酸组成更佳,包括单不饱和脂肪酸含量更高,饱和脂肪酸含量更低,动脉粥样硬化指数和血栓形成指数更佳,这表明有机猪肉的营养价值优于传统猪肉。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market
Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (musculus longissimus dorsi et lumborum) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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