Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Poyato, C. (Candelaria) | - |
dc.creator | Ansorena-Artieda, D. (Diana) | - |
dc.creator | Berasategui, I. (Izaskun) | - |
dc.creator | Navarro-Blasco, I. (Iñigo) | - |
dc.creator | Astiasarán, I. (Iciar) | - |
dc.date.accessioned | 2014-08-09T10:36:46Z | - |
dc.date.available | 2014-08-09T10:36:46Z | - |
dc.date.issued | 2014 | - |
dc.identifier.citation | Poyato C, Ansorena D, Berasategi I, Navarro-Blasco Í, Astiasarán I. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology. Meat Sci 2014 12;98(4):615-621 | es_ES |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://hdl.handle.net/10171/36253 | - |
dc.description.abstract | The optimization of a gelled oil-in-water emulsion was performed for use as fat replacer in the formulation of ω-3 PUFA-enriched cooked meat products. The linseed oil content, carrageenan concentration and surfactant–oil ratio were properly combined in a surface response design for maximizing the hardness and minimizing the syneresis of the PUFA delivery system. The optimal formulation resulted in a gelled emulsion containing 40% of oil and 1.5% of carrageenan, keeping a surfactant–oil ratio of 0.003. The gel was applied as a partial fat replacer in a Bologna-type sausage and compared to the use of an O/W emulsion also enriched in ω-3. Both experimental sausages contributed with higher ω-3 PUFA content than the control. No sensory differences were found among formulations. The selected optimized gelled oil-in-water emulsion was demonstrated to be a suitable lipophilic delivery system for ω-3 PUFA compounds and applicable in food formulations as fat replacer. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Fat replacer | es_ES |
dc.subject | Hydrocolloids | es_ES |
dc.subject | Delivery system | es_ES |
dc.subject | Gelled emulsion | es_ES |
dc.title | Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1016/j.meatsci.2014.06.016 | es_ES |
Files in This Item:
Statistics and impact
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.