期刊
MEAT SCIENCE
卷 170, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108230
关键词
Microwave hydrodiffusion and gravity; Jabuticaba peel extract; Healthier meat products; Hydrogelled emulsion; Chia oil; Linseed oil
资金
- National Council for Scientific and Technological Development (CNPq) [425577/2018-0]
- Coordination for the Improvement of Higher Education Personnel (CAPES) [001]
- CYTED [119RT0568]
Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced with the replacement of 60% of fat by HEs. The oxidative profile and the sensory quality of raw and cooked burgers were evaluated for 120 days (-18 degrees C). The JPE exhibited 1.72 mg/ mL of phenolic compounds and 57,741.67 mu mol TE/mL of antioxidant capacity. In addition, the MHG extraction eliminated the mesophilic bacteria from the jabuticaba peel. The burgers made with HE and without the addition of JPE showed a 5-fold increase in TBARS values when compared to the control. On the other hand, the addition of 10% JPE to HE was effective to maintain the lipid oxidation similar to the control until the 60th day of storage. Besides, the incorporation of JPE into HE reduced the sensory defects caused by the lipid reformulation.
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