Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

Article English OPEN
Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia;
(2013)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Publisher copyright policies & self-archiving
  • Identifiers: doi: 10.1590/S0101-20612013005000007
  • Subject: TX341-641 | Otras Ingenierías y Tecnologías | chorizo | Alimentos y Bebidas | relação n-6/n-3 | INGENIERÍAS Y TECNOLOGÍAS | morcilla | Nutrition. Foods and food supply | Technology (General) | n6/n3 ratio | relação AGPI/AGS | T1-995 | PUFA/SFA ratio | salamin

The aim of this work was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of meat products elaborated in the northeast of Argentina, analyzing fatty acids composition, PUFA/SFA ratio, n-6/n-3 relation, and CLA content. Thirty tr... View more