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dc.creatorPoyato, C. (Candelaria)-
dc.creatorAnsorena-Artieda, D. (Diana)-
dc.creatorBerasategui, I. (Izaskun)-
dc.creatorNavarro-Blasco, I. (Iñigo)-
dc.creatorAstiasarán, I. (Iciar)-
dc.identifier.citationPoyato 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):615-621es_ES
dc.description.abstractThe 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.subjectFat replaceres_ES
dc.subjectDelivery systemes_ES
dc.subjectGelled emulsiones_ES
dc.titleOptimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodologyes_ES

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