Effects of industrial processing on the quality and safety of ready-to-eat savouries [Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer]

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Albuquerque, TG (Author) Other; Silva, MA (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Costa, HS (Author) Other

Journal

Title: Brazilian Journal of Food Technology

Vol. 20

ISSN: 1516-7275

Publisher: Instituto de Tecnologia de Alimentos (ITAL)

Indexing

Scopus - 0 Citations

Other information

Authenticus ID: P-00N-MD2

DOI: 10.1590/1981-6723.1217

Abstract (EN): Family lifestyle has changed greatly over the years, and nowadays there is a lack of time to prepare meals amongst other factors. Hence the sales of ready-to-eat foods, such as savouries, have shown continuous growth. The aim of this study was: (1) to determine the salt and total fat contents and the fatty acid profile of ready-to-eat savouries; (2) to correlate the different components analysed; (3) to analyse the evolution of the composition of savouries based on a comparison with the values found in the literature; and (4) to estimate the health benefits/risks to the population based on the reference dietary recommendations. In 2015, 12 types of ready-to-eat savouries were evaluated. The total fat content was determined by the acid hydrolysis method, followed by the Soxhlet extraction with petroleum ether. The salt content was determined using the Charpentier-Volhard method. Gas chromatography with flame ionization detection was used to determine the fatty acid profile. The fat content varied between 9.14 g/100 g (a cod savoury) and 28.9 g/100 g (a meat savoury). The highest salt content was 2.13 g/100 g (meat croquettes). However, one unit of curd cheese pie can contribute 45% of the recommended daily intake of salt. In 58% of the samples analysed, the major fatty acids were polyunsaturated, and the levels of these fatty acids varied between 3.54 g/100 g (chicken pies) and 15.5 g/100 g (meat savouries). All the samples analysed had trans fatty acid contents below 2% of the total fat content. In general, the ready-to-eat savouries analysed showed high levels of fat and salt, and should therefore be consumed in moderation. However, in the majority of the samples the unsaturated fatty acid content was higher than the saturated fatty acid content. With respect to the levels of trans fatty acids, these foods could be considered safe.

Language: Portuguese

Type (Professor's evaluation): Scientific