Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/30583
Full metadata record
DC FieldValueLanguage
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorSayas-Barberá, Estrella-
dc.contributor.authorNAVARRO RODRIGUEZ DE VERA, CASILDA-
dc.contributor.authorHaros, Claudia Monika-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-01-23T12:28:08Z-
dc.date.available2024-01-23T12:28:08Z-
dc.date.created2019-05-
dc.identifier.citationMeat Science Volume 156, October 2019es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttps://hdl.handle.net/11000/30583-
dc.description.abstractSeveral strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction) in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%) was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage) and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content) and no effect on microbiological safetyes_ES
dc.formatapplication/pdfes_ES
dc.format.extent7es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectChiaes_ES
dc.subjectFrankfurterses_ES
dc.subjectOxidationes_ES
dc.subjectResidual nitrite leveles_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleChia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-lifees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.meatsci.2019.05.028es_ES
Appears in Collections:
Artículos Tecnología Agroalimentaria


Thumbnail

View/Open:
 2019 Chia products meat science 156 (1).pdf

244,07 kB
Adobe PDF
Share:


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