Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Alejandre, M. (Marta) | - |
| dc.creator | Poyato, C. (Candelaria) | - |
| dc.creator | Ansorena-Artieda, D. (Diana) | - |
| dc.creator | Astiasarán, I. (Iciar) | - |
| dc.date.accessioned | 2019-01-14T09:24:14Z | - |
| dc.date.available | 2019-01-14T09:24:14Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.citation | Alejandre, M. (Marta); Poyato, C. (Candelaria); Ansorena, D. (Diana); et al. "Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages". Meat Science. 121, 2016, 107 - 113 | es_ES |
| dc.identifier.issn | 0309-1740 | - |
| dc.identifier.uri | https://hdl.handle.net/10171/56318 | - |
| dc.description.abstract | Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Control (0.35g/100g), implying an increment in polyunsaturated fatty acids (PUFA) supply (up to 10.3%) and reductions in omega-6/ omega-3 ratio (75, 82 and 84%, respectively). Peroxides and TBARs values were not affected (P>0.05) by the fat modification and a slight low formation of volatile aldehydes derived from lipid oxidation was detected. Fat replacement did not cause relevant modifications on the instrumental color properties and no sensory differences (P>0.05) were found between Control and SUB2 products (32.8%) for taste and juiciness, pointing out the viability of this formulation for human consumption. | es_ES |
| dc.description.sponsorship | We 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. We thank Gwenaëlle Ceniceros for the technical assistance. | es_ES |
| dc.language.iso | eng | es_ES |
| dc.publisher | Elsevier | es_ES |
| dc.rights | info:eu-repo/semantics/openAccess | es_ES |
| dc.subject | Carrageenan | es_ES |
| dc.subject | Dry fermented sausage | es_ES |
| dc.subject | Fat replacer | es_ES |
| dc.subject | Gelled emulsion | es_ES |
| dc.subject | Omega-3 content | es_ES |
| dc.title | Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages | es_ES |
| dc.type | info:eu-repo/semantics/article | es_ES |
| dc.identifier.doi | 10.1016/j.meatsci.2016.05.010 | - |
| dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2016.05.010 | es_ES |
Files in This Item:
Statistics and impact
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.
