Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31836
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dc.contributor.authorBotella Martínez, Carmen María-
dc.contributor.authorSayas-Barberá, Estrella-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-25T09:51:58Z-
dc.date.available2024-03-25T09:51:58Z-
dc.date.created2022-06-
dc.identifier.citationACS food science & technology V. 58, Issue 6 (2023)es_ES
dc.identifier.issn2692-1944-
dc.identifier.urihttps://hdl.handle.net/11000/31836-
dc.description.abstractGelled 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 susceptiblees_ES
dc.formatapplication/pdfes_ES
dc.format.extent10es_ES
dc.language.isoenges_ES
dc.publisherAmerican Chemical Societyes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectburgerses_ES
dc.subjectchia oiles_ES
dc.subjectfat replaceres_ES
dc.subjectgelled emulsiones_ES
dc.subjecthemp oiles_ES
dc.subjectlipid oxidationes_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleChia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1111/ijfs.15907es_ES
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Artículos Tecnología Agroalimentaria


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