Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31819
Full metadata record
DC FieldValueLanguage
dc.contributor.authorBotella Martínez, Carmen María-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T13:14:48Z-
dc.date.available2024-03-22T13:14:48Z-
dc.date.created2021-07-21-
dc.identifier.citationFoods 2021, 10(8), 1681es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/31819-
dc.description.abstractA gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat productses_ES
dc.formatapplication/pdfes_ES
dc.format.extent14es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectHemp oiles_ES
dc.subjectFat replaceres_ES
dc.subjectBuckwheat floures_ES
dc.subjectFrankfurteres_ES
dc.subjectHealthy meat productses_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasases_ES
dc.titleTotal and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurterses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods10081681es_ES
Appears in Collections:
Artículos Tecnología Agroalimentaria


Thumbnail

View/Open:
 Total and Partial Fat Replacement by Gelled Emulsion.pdf

658,25 kB
Adobe PDF
Share:


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