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dc.creatorAlejandre, M. (Marta)-
dc.creatorAnsorena, D. (Diana)-
dc.creatorCalvo, M.I. (María Isabel)-
dc.creatorCavero, R.Y. (Rita Yolanda)-
dc.creatorAstiasaran, I. (Iciar)-
dc.date.accessioned2019-01-09T10:44:44Z-
dc.date.available2019-01-09T10:44:44Z-
dc.date.issued2019-
dc.identifier.citationAlejandre, M. (Marta); Ansorena, D. (Diana); Calvo, M.I. (María Isabel); et al. "Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced fat beef patties". Meat Science. 148, 2019, 219 - 222es_ES
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10171/56066-
dc.description.abstractThe addition of a blackthorn branch extract (Prunus spinosa L.) to a gel emulsion system containing microalgal oil was examined in order to obtain a functional ingredient (APG), for use as fat replacer in beef patties. Chromatographic analysis indicated that catechins were the major polyphenols present in the Prunus spinosa L. extract. The antioxidant capacity increased as a result of the extract addition, as shown by the comparison of the gel emulsions, with and without it (APG and AG, respectively). Beef patties containing APG as fat replacer (modified patties) had a lower fat content (5.3% versus 10.75%), doubled the antioxidant activity and the DHA content, and improved the stability against oxidation by reducing the peroxide content more than two fold when compared to control patties. In addition, instrumental color measured by the CIE L*a*b* system showed no significant difference between control and modified raw patties. Moreover, the sensory acceptability of the new formulation was confirmed by a like/dislike hedonic test.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) and INPROCARSA (AGL2017-90699-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 assistance.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_ES
dc.subjectAntioxidantes_ES
dc.subjectBlackthornes_ES
dc.subjectExtractes_ES
dc.subjectFat replaceres_ES
dc.subjectGeles_ES
dc.subjectOmega-3es_ES
dc.titleInfluence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced fat beef pattieses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.meatsci.2018.05.022es_ES
dc.identifier.doi10.1016/j.meatsci.2018.05.022-

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