PRELIMINARY RESEARCH ON THE CONTENT OF MACRONUTRIENTS IN VEGETAL INGREDIENTS USED TO OBTAIN REFORMULATED MEAT PRODUCTS
Elisabeta Botez, Oana Viorela Nistor, Doina Georgeta Andronoiu, G.D. Mocanu
The scientific research have demonstrated the reformulation posibility of meat products by adding some vegetal ingredients. The technological strategies which were applied have followed the percentage raising of the valuable nutritive components. The aim of the present study it was the identification of macronutrients (protein, carbohydrates, lipids, mineral substances) and micronutrients (ascorbic acid, β-carotene and total polyphenols) from vegetal sources (walnuts, mushrooms, sea buckthorn berries and rose hip). The determination of macronutrients content was attained by standard methods and for the ascorbic acid, β-carotene and total polyphenols there have been used spectophotometric methods. It was revealed the ascorbic acid content for sea buckthorn berries (253 mg %) and the total polyphenols contained by the rose hip (143.17 mg %). The lipid profile of walnuts, the mushrooms - β-glucans and also the antioxidant capacity of sea buckthorn berries and rose hip can be used for the meat products nutritional optimization. The nutritional profile modification for the 4 types of meat products with vegetal admixture, having a functional role, has been evaluated by statistic methods.
Key words: Meat, walnuts, mushrooms, sea buckthorn, rose hip