The Experts below are selected from a list of 13761 Experts worldwide ranked by ideXlab platform
Jose M Lorenzo - One of the best experts on this subject based on the ideXlab platform.
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healthy beef burgers effect of animal Fat Replacement by algal and wheat germ oil emulsions
Meat Science, 2021Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Jose M LorenzoAbstract:Abstract The present study aimed to reformulate beef burgers to make them healthier through total Replacement of pork backFat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backFat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
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immobilization of oils using hydrogels as strategy to replace animal Fats and improve the healthiness of meat products
Current opinion in food science, 2021Co-Authors: Rubén Domínguez, Mirian Pateiro, Paulo E.s. Munekata, Olalla Lopezfernandez, Jose M LorenzoAbstract:There is evidence that diet plays an important role in the development of several diseases. With this in mind, both, consumers and international health organizations demand the reformulation of traditional foods to make them healthier. In this regard, meat products contributed to high saturated and total Fat to the human diet. Therefore, the current situation presents for the meat sector an opportunity and at the same time a challenge to meet consumer demands and comply with health recommendations. Several researchers studied the effect of the reformulation of meat products using different strategies such as the animal Fat Replacement by oleogels, emulsion hydrogels or encapsulated oils. Although all of them have pros and cons, the use of emulsion hydrogels is a promising strategy with some important advantages in comparison with the other two techniques. Thus, the present review discusses in a comprehensive way the emulsion hydrogel formation process as well as its application in meat products.
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turmeric curcuma longa l extract on oxidative stability physicochemical and sensory properties of fresh lamb sausage with Fat Replacement by tiger nut cyperus esculentus l oil
Food Research International, 2020Co-Authors: Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Alessandra Lopes De Oliveira, Jose M LorenzoAbstract:Abstract This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with Fat Replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free Fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.
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use of tiger nut cyperus esculentus l oil emulsion as animal Fat Replacement in beef burgers
Foods, 2020Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Francisco J Barba, Jose M LorenzoAbstract:The present study evaluated the Replacement of beef Fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total Fat and saturated Fatty acids in the studied samples. Three formulations were processed: Control—100% beef Fat; tiger nut 50% (TN50)—50% of beef Fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef Fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after Fat Replacement. Moreover, the protein and Fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced Fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef Fat reduced saturated Fat and increased the mono- and polyunsaturated Fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total Replacement of beef Fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated Fat contents, as well as increased unsaturated Fatty acids.
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impact of fructooligosaccharides and probiotic strains on the quality parameters of low Fat spanish salchichon
Meat Science, 2020Co-Authors: Camila Vespucio Bissouza, Mirian Pateiro, Jose M Lorenzo, Rubén Domínguez, Ana Lucia Barretto Penna, Andrea Carla Da Silva BarrettoAbstract:The substitution of dietary fiber and probiotic strains to reduce Fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back Fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The Fat Replacement resulted in a significant decrease (P ≤ .05) in Fat content (29%) compared with the control formulation (no Fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial Fat Replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichon can be considered a successful reformulation strategy for the meat product market.
Rubén Domínguez - One of the best experts on this subject based on the ideXlab platform.
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healthy beef burgers effect of animal Fat Replacement by algal and wheat germ oil emulsions
Meat Science, 2021Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Jose M LorenzoAbstract:Abstract The present study aimed to reformulate beef burgers to make them healthier through total Replacement of pork backFat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backFat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
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immobilization of oils using hydrogels as strategy to replace animal Fats and improve the healthiness of meat products
Current opinion in food science, 2021Co-Authors: Rubén Domínguez, Mirian Pateiro, Paulo E.s. Munekata, Olalla Lopezfernandez, Jose M LorenzoAbstract:There is evidence that diet plays an important role in the development of several diseases. With this in mind, both, consumers and international health organizations demand the reformulation of traditional foods to make them healthier. In this regard, meat products contributed to high saturated and total Fat to the human diet. Therefore, the current situation presents for the meat sector an opportunity and at the same time a challenge to meet consumer demands and comply with health recommendations. Several researchers studied the effect of the reformulation of meat products using different strategies such as the animal Fat Replacement by oleogels, emulsion hydrogels or encapsulated oils. Although all of them have pros and cons, the use of emulsion hydrogels is a promising strategy with some important advantages in comparison with the other two techniques. Thus, the present review discusses in a comprehensive way the emulsion hydrogel formation process as well as its application in meat products.
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turmeric curcuma longa l extract on oxidative stability physicochemical and sensory properties of fresh lamb sausage with Fat Replacement by tiger nut cyperus esculentus l oil
Food Research International, 2020Co-Authors: Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Alessandra Lopes De Oliveira, Jose M LorenzoAbstract:Abstract This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with Fat Replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free Fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.
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use of tiger nut cyperus esculentus l oil emulsion as animal Fat Replacement in beef burgers
Foods, 2020Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Francisco J Barba, Jose M LorenzoAbstract:The present study evaluated the Replacement of beef Fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total Fat and saturated Fatty acids in the studied samples. Three formulations were processed: Control—100% beef Fat; tiger nut 50% (TN50)—50% of beef Fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef Fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after Fat Replacement. Moreover, the protein and Fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced Fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef Fat reduced saturated Fat and increased the mono- and polyunsaturated Fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total Replacement of beef Fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated Fat contents, as well as increased unsaturated Fatty acids.
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impact of fructooligosaccharides and probiotic strains on the quality parameters of low Fat spanish salchichon
Meat Science, 2020Co-Authors: Camila Vespucio Bissouza, Mirian Pateiro, Jose M Lorenzo, Rubén Domínguez, Ana Lucia Barretto Penna, Andrea Carla Da Silva BarrettoAbstract:The substitution of dietary fiber and probiotic strains to reduce Fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back Fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The Fat Replacement resulted in a significant decrease (P ≤ .05) in Fat content (29%) compared with the control formulation (no Fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial Fat Replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichon can be considered a successful reformulation strategy for the meat product market.
Mirian Pateiro - One of the best experts on this subject based on the ideXlab platform.
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healthy beef burgers effect of animal Fat Replacement by algal and wheat germ oil emulsions
Meat Science, 2021Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Jose M LorenzoAbstract:Abstract The present study aimed to reformulate beef burgers to make them healthier through total Replacement of pork backFat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backFat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
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immobilization of oils using hydrogels as strategy to replace animal Fats and improve the healthiness of meat products
Current opinion in food science, 2021Co-Authors: Rubén Domínguez, Mirian Pateiro, Paulo E.s. Munekata, Olalla Lopezfernandez, Jose M LorenzoAbstract:There is evidence that diet plays an important role in the development of several diseases. With this in mind, both, consumers and international health organizations demand the reformulation of traditional foods to make them healthier. In this regard, meat products contributed to high saturated and total Fat to the human diet. Therefore, the current situation presents for the meat sector an opportunity and at the same time a challenge to meet consumer demands and comply with health recommendations. Several researchers studied the effect of the reformulation of meat products using different strategies such as the animal Fat Replacement by oleogels, emulsion hydrogels or encapsulated oils. Although all of them have pros and cons, the use of emulsion hydrogels is a promising strategy with some important advantages in comparison with the other two techniques. Thus, the present review discusses in a comprehensive way the emulsion hydrogel formation process as well as its application in meat products.
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turmeric curcuma longa l extract on oxidative stability physicochemical and sensory properties of fresh lamb sausage with Fat Replacement by tiger nut cyperus esculentus l oil
Food Research International, 2020Co-Authors: Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Alessandra Lopes De Oliveira, Jose M LorenzoAbstract:Abstract This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with Fat Replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free Fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.
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use of tiger nut cyperus esculentus l oil emulsion as animal Fat Replacement in beef burgers
Foods, 2020Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Francisco J Barba, Jose M LorenzoAbstract:The present study evaluated the Replacement of beef Fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total Fat and saturated Fatty acids in the studied samples. Three formulations were processed: Control—100% beef Fat; tiger nut 50% (TN50)—50% of beef Fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef Fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after Fat Replacement. Moreover, the protein and Fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced Fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef Fat reduced saturated Fat and increased the mono- and polyunsaturated Fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total Replacement of beef Fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated Fat contents, as well as increased unsaturated Fatty acids.
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impact of fructooligosaccharides and probiotic strains on the quality parameters of low Fat spanish salchichon
Meat Science, 2020Co-Authors: Camila Vespucio Bissouza, Mirian Pateiro, Jose M Lorenzo, Rubén Domínguez, Ana Lucia Barretto Penna, Andrea Carla Da Silva BarrettoAbstract:The substitution of dietary fiber and probiotic strains to reduce Fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back Fat was partially replaced by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhamanosus. The Fat Replacement resulted in a significant decrease (P ≤ .05) in Fat content (29%) compared with the control formulation (no Fat substitution). The addition of FOS did not have a significant effect on microbial counts; however, reductions in Enterobacteriaceae and yeast were observed when Lactobacillus strains were also incorporated. The inclusion of FOS and probiotic strains did not show any significant effect on lipid oxidation and proteolysis. The partial Fat Replacement and the addition of Lactobacillus rhamanosus GG as probiotic strain in Spanish Salchichon can be considered a successful reformulation strategy for the meat product market.
Paulo E.s. Munekata - One of the best experts on this subject based on the ideXlab platform.
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healthy beef burgers effect of animal Fat Replacement by algal and wheat germ oil emulsions
Meat Science, 2021Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Jose M LorenzoAbstract:Abstract The present study aimed to reformulate beef burgers to make them healthier through total Replacement of pork backFat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backFat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
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immobilization of oils using hydrogels as strategy to replace animal Fats and improve the healthiness of meat products
Current opinion in food science, 2021Co-Authors: Rubén Domínguez, Mirian Pateiro, Paulo E.s. Munekata, Olalla Lopezfernandez, Jose M LorenzoAbstract:There is evidence that diet plays an important role in the development of several diseases. With this in mind, both, consumers and international health organizations demand the reformulation of traditional foods to make them healthier. In this regard, meat products contributed to high saturated and total Fat to the human diet. Therefore, the current situation presents for the meat sector an opportunity and at the same time a challenge to meet consumer demands and comply with health recommendations. Several researchers studied the effect of the reformulation of meat products using different strategies such as the animal Fat Replacement by oleogels, emulsion hydrogels or encapsulated oils. Although all of them have pros and cons, the use of emulsion hydrogels is a promising strategy with some important advantages in comparison with the other two techniques. Thus, the present review discusses in a comprehensive way the emulsion hydrogel formation process as well as its application in meat products.
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turmeric curcuma longa l extract on oxidative stability physicochemical and sensory properties of fresh lamb sausage with Fat Replacement by tiger nut cyperus esculentus l oil
Food Research International, 2020Co-Authors: Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Alessandra Lopes De Oliveira, Jose M LorenzoAbstract:Abstract This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with Fat Replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free Fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.
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use of tiger nut cyperus esculentus l oil emulsion as animal Fat Replacement in beef burgers
Foods, 2020Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Francisco J Barba, Jose M LorenzoAbstract:The present study evaluated the Replacement of beef Fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total Fat and saturated Fatty acids in the studied samples. Three formulations were processed: Control—100% beef Fat; tiger nut 50% (TN50)—50% of beef Fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef Fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after Fat Replacement. Moreover, the protein and Fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced Fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef Fat reduced saturated Fat and increased the mono- and polyunsaturated Fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total Replacement of beef Fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated Fat contents, as well as increased unsaturated Fatty acids.
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healthy spanish salchichon enriched with encapsulated n 3 long chain Fatty acids in konjac glucomannan matrix
Food Research International, 2016Co-Authors: Jose M Lorenzo, Mirian Pateiro, Paulo Cezar Bastianello Campagnol, Paulo E.s. Munekata, Rubén DomínguezAbstract:Abstract Reduction of Fat content and improving Fatty acid composition were the strategies used to reformulate Spanish salchichon with better lipid content by partial substitution of pork backFat by microencapsulated fish oil in konjac glucomannan matrix. For the present study, four different batches were manufactured: control (CO) with 100% of pork backFat and ME25, ME50 and ME75 where the pork backFat was replaced with 25, 50 and 75% by microencapsulated fish oil, respectively. The Fat Replacement by microencapsulated fish oil was accompanied by a decrease (P 0.001) decreased the Fat content (30.4%) as compared with the CO group. The total amount of PUFA in the modified sausages increased by 2.3% compared to the control batches. Finally, the reformulation process showed a significant (P
Francisco Allan L De Carvalho - One of the best experts on this subject based on the ideXlab platform.
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healthy beef burgers effect of animal Fat Replacement by algal and wheat germ oil emulsions
Meat Science, 2021Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Jose M LorenzoAbstract:Abstract The present study aimed to reformulate beef burgers to make them healthier through total Replacement of pork backFat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backFat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
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turmeric curcuma longa l extract on oxidative stability physicochemical and sensory properties of fresh lamb sausage with Fat Replacement by tiger nut cyperus esculentus l oil
Food Research International, 2020Co-Authors: Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Alessandra Lopes De Oliveira, Jose M LorenzoAbstract:Abstract This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with Fat Replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free Fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.
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use of tiger nut cyperus esculentus l oil emulsion as animal Fat Replacement in beef burgers
Foods, 2020Co-Authors: Julliane Carvalho Barros, Mirian Pateiro, Marco Antonio Trindade, Rubén Domínguez, Paulo E.s. Munekata, Francisco Allan L De Carvalho, Francisco J Barba, Jose M LorenzoAbstract:The present study evaluated the Replacement of beef Fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total Fat and saturated Fatty acids in the studied samples. Three formulations were processed: Control—100% beef Fat; tiger nut 50% (TN50)—50% of beef Fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef Fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after Fat Replacement. Moreover, the protein and Fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced Fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef Fat reduced saturated Fat and increased the mono- and polyunsaturated Fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total Replacement of beef Fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated Fat contents, as well as increased unsaturated Fatty acids.