Improvement of the healthy properties of a Spanish artisan meat pie maintaining the organoleptic quality
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- 作者：Domingo Ruiz-Canoa ; domingo.ruiz1@um.es" class="auth_mail" title="E-mail the corresponding author ; José ; Á ; ngel Ló ; pez-Jimé ; neza ; joseang@um.es" class="auth_mail" title="E-mail the corresponding author ; Marí ; a José ; Frutosb ; mj.frutos@umh.es" class="auth_mail" title="E-mail the corresponding author ; Salvador Zamoraa ; sazana@um.es" class="auth_mail" title="E-mail the corresponding author ; Francisca Pé ; rez-Llamasa ; frapella@um.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Artisan foods ; Fat content ; Fat quality ; Ground beef ; Murcia's meat pie
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：624-629
- 全文大小：528 K
文摘
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Artisan products with high saturated fat content are perceived as unbalanced foods.
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The Murcia's meat pie is an artisan food with ground beef as the main ingredient.
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Ingredients' selection is a strategy to improve its healthy properties.
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These improvements can contribute to revalue artisan foods.