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|Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés|
|Authors: ||Echarte, M. (Maider)|
Conchillo, A. (Ana)
Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
|Issue Date: ||2004|
|Publisher version: ||http://dx.doi.org/10.1016/j.foodchem.2003.08.027|
|Citation: ||Echarte M, Conchillo A, Ansorena D, Astiasaran I. Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés. Food Chem 2004 Jun;86(1):47–53|
A comparative study between traditional patés elaborated with pork liver and fish patés (salmon, anchovy and cod) was carried out. The nutritional value and their security related to cholesterol oxidation products (COP) content were evaluated. Salmon paté showed similar fat content (24-28%) and energetic value (300Kcal/100g) to pork liver patés, whereas patés made with anchovy and cod showed less fat (13-16%) and calories (200-236 Kcal/100g).
PUFA/SFA ratios were much higher in all fish patés (1.55-4.95) than in liver pork patés (0.36-0.44). No great differences were found in ω-6/ω-3 ratio between salmon and pork liver patés (11.34-18.4), being even much higher this ratio in anchovy (32.32) and cod patés (62.77). EPA and DHA supply was around 0.63 for salmon, 0.21 for anchovy and 0.07 for cod patés. Cholesterol amounts were lower in fish patés (31-37mg/100g) than in pork liver patés (77-102mg/100g). Total COP ranged 0.38-2.83ppm, without clear differences between pork liver and fish patés.
|Permanent link: ||http://hdl.handle.net/10171/23035|
|Appears in Collections:||DA - Farmacia - CAFT - Artículos de revista|
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