title: [STRATEGIES TO IMPROVE THE NUTRITIONAL AND HEALTH CHARACTERISTICS OF MEAT PIE OF MURCIA].
abstract: OBJECTIVE
  improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides.
  
  
  METHODS
  different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively.
  
  
  CONCLUSIONS
  the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one.
  
  
  CONCLUSIONS
  the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia.
authors.affiliation: Departamento de Fisiología, Universidad de Murcia, Murcia.. frapella@um.es.
authors.forename: Domingo
authors.initials: D
authors.lastname: Ruiz-Cano
authors.affiliation: Departamento de Fisiología, Universidad de Murcia, Murcia.. frapella@um.es.
authors.forename: Salvador
authors.initials: S
authors.lastname: Zamora
authors.affiliation: Departamento de Tecnología Agroalimentaria. Universidad Miguel Hernández, Orihuela (Alicante), España.. frapella@um.es.
authors.forename: María José
authors.initials: MJ
authors.lastname: Frutos
authors.affiliation: Departamento de Fisiología, Universidad de Murcia, Murcia.. frapella@um.es.
authors.forename: José Ángel
authors.initials: JÁ
authors.lastname: López-Jiménez
authors.affiliation: Departamento de Fisiología, Universidad de Murcia, Murcia.. frapella@um.es.
authors.forename: Francisca
authors.initials: F
authors.lastname: Pérez-Llamas
mesh_terms: D000328:Adult; D000368:Aged; D003469:Culture; D004041:Dietary Fats / Q000032:analysis; D005260:Female; D005518:Food Preferences; D055951:Functional Food; D006801:Humans; D008297:Male; D008460:Meat; D008875:Middle Aged; D009753:Nutritive Value; D013030:Spain; D013649:Taste
chemical_list: D004041:Dietary Fats