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https://hdl.handle.net/11000/30583
Chia (Salvia hispanica L.) products as ingredients for reformulating
frankfurters: Effects on quality properties and shelf-life
Título : Chia (Salvia hispanica L.) products as ingredients for reformulating
frankfurters: Effects on quality properties and shelf-life |
Autor : Fernandez-Lopez, Juana ![](/jspui/image/ORCID.jpg) Lucas González, Raquel ![](/jspui/image/ORCID.jpg) Viuda-Martos, Manuel ![](/jspui/image/ORCID.jpg) Sayas-Barberá, Estrella ![](/jspui/image/ORCID.jpg) NAVARRO RODRIGUEZ DE VERA, CASILDA ![](/jspui/image/ORCID.jpg) Haros, Claudia Monika ![](/jspui/image/ORCID.jpg) Pérez-Alvarez, José Angel ![](/jspui/image/ORCID.jpg) |
Editor : Elsevier |
Departamento: Departamentos de la UMH::Tecnología Agroalimentaria |
Fecha de publicación: 2019-05 |
URI : https://hdl.handle.net/11000/30583 |
Resumen :
Several 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 safety
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Palabras clave/Materias: Chia Frankfurters Oxidation Residual nitrite level |
Área de conocimiento : CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Tipo documento : application/pdf |
Derechos de acceso: info:eu-repo/semantics/openAccess |
DOI : https://doi.org/10.1016/j.meatsci.2019.05.028 |
Aparece en las colecciones: Artículos Tecnología Agroalimentaria
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La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.