title: Nutritional profile of restructured beef steak with added walnuts.
abstract: Amino acid, fatty acid profile, cholesterol, vitamin E and mineral contents were assessed in restructured beef steak with 20% added walnut (20W). Compared with control restructured beef steak (0% added walnut), the product with added walnut presented a lower (P<0.05) lysine/arginine ratio, larger (P<0.05) quantities (mg/100 g product) of monounsaturated (MUFA) and n3 polyunsaturated (PUFA) fatty acids (mainly α-linolenic acid), a lower (P<0.05) n6/n3 PUFA ratio and a higher (P<0.05) polyunsaturated/saturated fatty acid ratio. The replacement of raw meat material by walnut reduced (P<0.05) the cholesterol content and increased (more than 400 times) the amount of γ-tocopherol. Iron, calcium, magnesium and manganese contents of 20W sample were greater (P<0.05) than in the control. Some changes induced by added walnut in the nutritional quality of the restructured product may present health benefits.
authors: Instituto del Frio (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.
authors: A
authors: A
authors: Serrano
authors: S
authors: S
authors: Cofrades
authors: C
authors: C
authors: Ruiz-Capillas
authors: B
authors: B
authors: Olmedilla-Alonso
authors: C
authors: C
authors: Herrero-Barbudo
authors: F
authors: F
authors: Jiménez-Colmenero