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Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels
dc.creator | Cittadini, Aurora | es_ES |
dc.creator | Munekata, Paulo E. S. | es_ES |
dc.creator | Pateiro, Mirian | es_ES |
dc.creator | Sarriés Martínez, María Victoria | es_ES |
dc.creator | Domínguez, Rubén | es_ES |
dc.creator | Lorenzo, José M. | es_ES |
dc.date.accessioned | 2024-01-25T17:08:01Z | |
dc.date.available | 2024-01-25T17:08:01Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Cittadini, A., Munekata, P.E.S., Pateiro, M., Sarriés, M.V., Domínguez, R., Lorenzo, J.M. (2021) Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels. International Journal of Food Science and Technology, 56, 6182-6191. https://doi.org/10.1111/ijfs.15087. | en |
dc.identifier.issn | 0950-5423 | |
dc.identifier.uri | https://hdl.handle.net/2454/47189 | |
dc.description.abstract | This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) -100% of pork fat; treatments 1 and 2 (T1 and T2)- pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties. © 2021 Institute of Food Science and Technology | en |
dc.format.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.publisher | Blackwell Scientific Publications | en |
dc.relation.ispartof | International Journal of Food Science and Technology, 56, 6182-6191 | en |
dc.rights | © 2021 Institute of Food Science and Technology | en |
dc.subject | Animal fat replacers | en |
dc.subject | Fatty acid profile | en |
dc.subject | Foal meat product | en |
dc.subject | Healthy burger | en |
dc.subject | Physicochemical properties | en |
dc.subject | Sensory acceptance | en |
dc.title | Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels | en |
dc.type | Artículo / Artikulua | es |
dc.type | info:eu-repo/semantics/article | en |
dc.date.updated | 2024-01-25T12:46:26Z | |
dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
dc.identifier.doi | 10.1111/ijfs.15087 | |
dc.relation.publisherversion | https://doi.org/10.1111/ijfs.15087 | es_ES |
dc.type.version | Versión aceptada / Onetsi den bertsioa | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | en |