Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:26Z
Fecha de publicación2022-01-01
ResumenMeat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments. For the study, a total of sixty muscle samples (30 breast meat and 30 leg meat) from adult male native guajolotes were used. The FA profile and nutritional indices were evaluated in raw meat (control) and meat subjected to two heat treatments (boiled and baked). The heat treatments, independently of the type of muscle, increased (p < 0.05) the concentration of saturated (SFA) and monounsaturated FA (MUFA); in contrast, polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index, which has a negative hypercholesterolemic effect, and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and undesirable hypercholesterolemic FA indices decreased. In conclusion, heat treatments increase the content of SFA and MUFAs in breast and leg meat of native guajolote. Boiling or baking the meat deteriorates PUFAs but increases the nutritional indices. The present investigation would provide valuable information for the guajolote meat product processing.es_ES
Doihttps://doi.org/10.3390/foods11101509es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/5268
Idiomaenes_ES
EditorialMDPIes_ES
RelaciónFoodses_ES
URL relacionadohttps://doi.org/10.3390/foods11101509es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteFoods
Palabra clavenative guajolotees_ES
Palabra claveheat treatmentes_ES
Palabra clavefatty acidses_ES
Palabra clavehealth indiceses_ES
TítuloFatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatmentses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorCigarroa-Vazquez, Francisco A.
AutorGranados-Rivera, Lorenzo Danilo
AutorPortillo-Salgado, Rodrigo
AutorVentura-Rios, Joel
AutorEsponda-Hernandez, William
AutorHernandez-Marin, Jose A.
AutorCruz-Tamayo, Alvar A.
AutorBautista-Martinez, Yuridia
AutorCigarroa-Vazquez, Francisco A.es_ES
AutorGranados-Rivera, Lorenzo Daniloes_ES
AutorPortillo-Salgado, Rodrigoes_ES
AutorVentura-Rios, Joeles_ES
AutorEsponda-Hernandez, Williames_ES
AutorHernandez-Marin, Jose A.es_ES
AutorCruz-Tamayo, Alvar A.es_ES
AutorBautista-Martinez, Yuridiaes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número10es_ES
URL relacionadahttps://doi.org/10.3390/foods11101509
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen11es_ES

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