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https://hdl.handle.net/11000/31836
Chia and hemp oils-based gelled emulsions as replacers of pork
backfat in burgers: effect on lipid profile, technological attributes
and oxidation stability during frozen storage
Título : Chia and hemp oils-based gelled emulsions as replacers of pork
backfat in burgers: effect on lipid profile, technological attributes
and oxidation stability during frozen storage |
Autor : Botella Martínez, Carmen María Sayas-Barberá, Estrella Pérez-Alvarez, José Angel Viuda-Martos, Manuel Fernandez-Lopez, Juana |
Editor : American Chemical Society |
Departamento: Departamentos de la UMH::Tecnología Agroalimentaria |
Fecha de publicación: 2022-06 |
URI : https://hdl.handle.net/11000/31836 |
Resumen :
Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef
burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on
lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers
showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase
in PUFAs (specifically a-linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which
was higher in burgers with hemp-GE than in burgers with chia-GE and also dependent on the substitution
level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking
process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a
more intense way than 60 days of frozen storage, being burgers with 50% chia-GEs the most susceptible
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Palabras clave/Materias: burgers chia oil fat replacer gelled emulsion hemp oil lipid oxidation |
Área de conocimiento : CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Tipo documento : application/pdf |
Derechos de acceso: info:eu-repo/semantics/openAccess |
DOI : https://doi.org/10.1111/ijfs.15907 |
Aparece en las colecciones: Artículos Tecnología Agroalimentaria
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La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.