Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG),...

ver descrição completa

Detalhes bibliográficos
Autores: Lucas González, Raquel, Roldán Verdu, Alba, Sayas-Barberá, Estrella, Fernandez-Lopez, Juana, Pérez-Alvarez, José Angel, Viuda-Martos, Manuel
Formato: artículo
Fecha de publicación:2019
País:España
Recursos:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/30566
Acesso em linha:https://hdl.handle.net/11000/30566
Access Level:acceso abierto
Palavra-chave:chestnut flour
chia oil
fat replacer
burger
emulsion gel
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
id ES_ae7d5e8f97ca3c88f46e94e8922dc7b7
oai_identifier_str oai:dspace.umh.es:11000/30566
network_acronym_str ES
network_name_str España
repository_id_str
spelling Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulationLucas González, RaquelRoldán Verdu, AlbaSayas-Barberá, EstrellaFernandez-Lopez, JuanaPérez-Alvarez, José AngelViuda-Martos, Manuelchestnut flourchia oilfat replacerburgeremulsion gelCDU::6 - Ciencias aplicadas::62 - Ingeniería. TecnologíaThe aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%). RESULTS Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores. CONCLUSIONS A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical IndustryWileyDepartamentos de la UMH::Tecnología Agroalimentaria202420242019info:eu-repo/semantics/articleapplication/pdf9application/pdfhttps://hdl.handle.net/11000/30566reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.1002/jsfa.10138info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/305662026-05-27T13:36:21Z
dc.title.none.fl_str_mv Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
title Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
spellingShingle Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
Lucas González, Raquel
chestnut flour
chia oil
fat replacer
burger
emulsion gel
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
title_short Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
title_full Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
title_fullStr Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
title_full_unstemmed Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
title_sort Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
dc.creator.none.fl_str_mv Lucas González, Raquel
Roldán Verdu, Alba
Sayas-Barberá, Estrella
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author Lucas González, Raquel
author_facet Lucas González, Raquel
Roldán Verdu, Alba
Sayas-Barberá, Estrella
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author_role author
author2 Roldán Verdu, Alba
Sayas-Barberá, Estrella
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv chestnut flour
chia oil
fat replacer
burger
emulsion gel
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
topic chestnut flour
chia oil
fat replacer
burger
emulsion gel
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
description The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%). RESULTS Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores. CONCLUSIONS A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical Industry
publishDate 2019
dc.date.none.fl_str_mv 2019
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/30566
url https://hdl.handle.net/11000/30566
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1002/jsfa.10138
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
9
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869416566693560320
score 15.301629

Registos relacionados