Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31803
Full metadata record
DC FieldValueLanguage
dc.contributor.authorCerrón, Francis-
dc.contributor.authorBotella-Martinez, Carmen-
dc.contributor.authorSalvá Ruiz, Bettit Karim-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T10:35:09Z-
dc.date.available2024-03-22T10:35:09Z-
dc.date.created2022-07-
dc.identifier.citationFoods Volume 11 Issue 15 (2022)es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/31803-
dc.description.abstractThe aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent16es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjecthealthy burgerses_ES
dc.subjectgelled emulsiones_ES
dc.subjectchincho (Tagetes elliptica Sm.) essential oies_ES
dc.subjectsoja oiles_ES
dc.subjectfat replacementes_ES
dc.subjectmaca (Lepidium meyenni) floures_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleEffect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgerses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods11152198es_ES
Appears in Collections:
Artículos Tecnología Agroalimentaria


Thumbnail

View/Open:
 29-foods-11-02198.pdf

702,38 kB
Adobe PDF
Share:


Creative Commons ???jsp.display-item.text9???