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dc.creatorAlejandre, M. (Marta)-
dc.creatorPassarini, D. (Denis)-
dc.creatorAstiasaran, I. (Iciar)-
dc.creatorAnsorena, D. (Diana)-
dc.date.accessioned2019-01-08T13:41:50Z-
dc.date.available2019-01-08T13:41:50Z-
dc.date.issued2017-
dc.identifier.citationAlejandre, M. (Marta); Passarini, D. (Denis); Astiasaran, I. (Iciar); et al. "The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes". . 134, 2017, 7 - 13es
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10171/56062-
dc.description.abstractA new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4 V (4 °C/vacuum), 4NV (4 °C/no vacuum), 25 V (25 °C/vacuum) and 25NV (25 °C/no vacuum). According to moisture, hardness, color and lipid oxidation data, 4 °C under vacuum (4 V) was selected as the best condition. Once the gelled emulsion was characterized, its effectiveness as fat analogue was demonstrated in beef patties. Reformulated patties were produced with 100% of animal fat replacement and compared to conventional patties (9%fat). A 70%fat reduction was achieved in the new patties, mainly due to a reduction in the saturated fatty acids. Also, decreased n-6 (76%lower content) and increased eicosapentaenoic and docosahexaenoic acids (55%higher content) were noticed in the new formulation. The incorporation of the gelled emulsion containing reduced amount of n-6 fatty acids and increased amounts of long chain n-3 fatty acids (EPA + DHA) reduced the oxidation status of the patties and their sensory evaluation resulted in acceptable scores.es_ES
dc.description.sponsorshipProyecto financiado por el Gobierno de Navarra con cargo a la convocatoria de Ayudas a Centros tecnológicos y Organismos de investigación y difusión de conocimientos para la realización de proyectos de I+D para el año 2016. Código de expediente 0011-1383- 2016-000013 y del proyecto [PI032 OMEGA3]”. We also thank the Ministerio de Economía y Competitividad (AGL2014-52636-P) for the financial support. We are grateful to “Red de Excelencia Consolider” PROCARSE (AGL2014-51742-REDC). M. Alejandre is grateful to “Asociación de Amigos de la Universidad de Navarra” for the grant received and Gwenaëlle Ceniceros is acknowledged for the technical assistanceses_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectBeef pattieses_ES
dc.subjectGelled emulsiones_ES
dc.subjectAlgae oiles_ES
dc.subjectFat replaceres_ES
dc.subjectEPAes_ES
dc.subjectDHAes_ES
dc.titleThe effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributeses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.meatsci.2017.07.009es_ES
dc.identifier.doi10.1016/j.meatsci.2017.07.009-

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