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- Title
Nutriční a senzorická hodnota alternativ masa.
- Authors
Gregorová, Ema; Nakonechna, Kristina; Ilko, Vojtech; Zlatohlávek, Lukáš; Doležal, Marek
- Abstract
Alternatives to products of animal origin play an increasingly important role in the nutrition of not only vegetarians and vegans. The work is a monitoring of quality performed on 16 samples of meat alternatives, sold in small consumer packages; in addition, a sample of meat product was analysed to compare the organoleptic properties. The ratio of main nutrients in samples was very variable. Fat content was found to be in range 0.2-22.5 g/100 g, protein content 6.7-57.4 g/100 g and saccharides 0-37.8 g/100 g. The quality of fat was also variable, which is evidenced by the range 7.0-47.0% of saturated fatty acids. In the sensory analysis, 3 plant-based meat alternatives outperformed the meat sample, but most of them had a lower sensory quality.
- Subjects
SATURATED fatty acids; ANIMAL products; MEAT alternatives; SACCHARIDES; NUTRITION
- Publication
Výživa a Potraviny, 2023, Issue 4, p6
- ISSN
1211-846X
- Publication type
Article