Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
Descripción del Articulo
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001 and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq [grant number 425577/2018-0]. E. Saldaña received the support from the “Consejo Nacio...
| Autores: | , , , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2019 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/643 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/643 https://doi.org/10.1016/j.meatsci.2019.05.034 |
| Nivel de acceso: | acceso abierto |
| Materia: | Oilseeds Acceptance tests Colorimetry Emulsification Hydrogels Meats Chia oil Consumer sensory Linseed oil Meat products Fatty acids https://purl.org/pe-repo/ocde/ford#4.04.01 |
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| dc.title.none.fl_str_mv |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
| title |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
| spellingShingle |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile Heck R.T. Oilseeds Acceptance tests Colorimetry Emulsification Hydrogels Meats Meats Chia oil Consumer sensory Linseed oil Meat products Fatty acids https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
| title_full |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
| title_fullStr |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
| title_full_unstemmed |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
| title_sort |
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile |
| author |
Heck R.T. |
| author_facet |
Heck R.T. Saldaña E. Lorenzo J.M. Correa L.P. Fagundes M.B. Cichoski A.J. de Menezes C.R. Wagner R. Campagnol P.C.B. |
| author_role |
author |
| author2 |
Saldaña E. Lorenzo J.M. Correa L.P. Fagundes M.B. Cichoski A.J. de Menezes C.R. Wagner R. Campagnol P.C.B. |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Heck R.T. Saldaña E. Lorenzo J.M. Correa L.P. Fagundes M.B. Cichoski A.J. de Menezes C.R. Wagner R. Campagnol P.C.B. |
| dc.subject.none.fl_str_mv |
Oilseeds |
| topic |
Oilseeds Acceptance tests Colorimetry Emulsification Hydrogels Meats Meats Chia oil Consumer sensory Linseed oil Meat products Fatty acids https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Acceptance tests Colorimetry Emulsification Hydrogels Meats Meats Chia oil Consumer sensory Linseed oil Meat products Fatty acids |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001 and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq [grant number 425577/2018-0]. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). P.C.·B Campagnol and J.M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). |
| publishDate |
2019 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2019 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/643 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.meatsci.2019.05.034 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85067041212 |
| url |
https://hdl.handle.net/20.500.12390/643 https://doi.org/10.1016/j.meatsci.2019.05.034 |
| identifier_str_mv |
2-s2.0-85067041212 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Meat Science |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883120596189184 |
| spelling |
Publicationrp01349600rp00628500rp01345600rp01346600rp01347600rp01348600rp01352600rp01350600rp01351600Heck R.T.Saldaña E.Lorenzo J.M.Correa L.P.Fagundes M.B.Cichoski A.J.de Menezes C.R.Wagner R.Campagnol P.C.B.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/643https://doi.org/10.1016/j.meatsci.2019.05.0342-s2.0-85067041212This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001 and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq [grant number 425577/2018-0]. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). P.C.·B Campagnol and J.M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568).Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdMeat Scienceinfo:eu-repo/semantics/openAccessOilseedsAcceptance tests-1Colorimetry-1Emulsification-1Hydrogels-1Meats-1Meats-1Chia oil-1Consumer sensory-1Linseed oil-1Meat products-1Fatty acids-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profileinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/643oai:repositorio.concytec.gob.pe:20.500.12390/6432024-05-30 15:22:32.035http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="6db120ec-0981-4adf-8db6-d5a2995a0913"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile</Title> <PublishedIn> <Publication> <Title>Meat Science</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1016/j.meatsci.2019.05.034</DOI> <SCP-Number>2-s2.0-85067041212</SCP-Number> <Authors> <Author> <DisplayName>Heck R.T.</DisplayName> <Person id="rp01349" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Lorenzo J.M.</DisplayName> <Person id="rp01345" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Correa L.P.</DisplayName> <Person id="rp01346" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Fagundes M.B.</DisplayName> <Person id="rp01347" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cichoski A.J.</DisplayName> <Person id="rp01348" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>de Menezes C.R.</DisplayName> <Person id="rp01352" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Wagner R.</DisplayName> <Person id="rp01350" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Campagnol P.C.B.</DisplayName> <Person id="rp01351" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Oilseeds</Keyword> <Keyword>Acceptance tests</Keyword> <Keyword>Colorimetry</Keyword> <Keyword>Emulsification</Keyword> <Keyword>Hydrogels</Keyword> <Keyword>Meats</Keyword> <Keyword>Meats</Keyword> <Keyword>Chia oil</Keyword> <Keyword>Consumer sensory</Keyword> <Keyword>Linseed oil</Keyword> <Keyword>Meat products</Keyword> <Keyword>Fatty acids</Keyword> <Abstract>Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.325744 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
