Publicação
Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality
| Resumo: | Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of the methods used to obtain healthier meat products well recognized by consumers. In order to create a healthier product that can also be consumed in the Halal and Kosher consumer markets, an experimental study was developed to assess the effects of replacing the pork fat (4%) with the same amount of hydrogel emulsion incorporating olive oil or sunflower oil. Three burgers were randomly selected from each lot manufactured and analyzed in triplicate. Burgers were physicochemical analyzed for pH, water activity, composition, fatty acid profile, color, yield, texture, oxidative stability, and volatile compounds and compared according to the fat source. Burgers with hydrogel emulsions can be considered reduced-fat meat products with a healthier fatty acid profile than pork fat burgers. The use of hydrogel emulsions did not negatively affect the quality characteristics assessed in the product and improved the oxidative stability during the storage of cooked burgers. By the characteristics and formulations evaluated, the replacement of pork fat with olive oil hydrogel emulsion proved to be the most effective strategy for obtaining a healthier goat meat product. |
|---|---|
| Autores principais: | Ferreira, Iasmin da Silva |
| Outros Autores: | Vasconcelos, Lia; Leite, Ana; Botella-Martinez, Carmen; Pereira, Etelvina; Mateo, Javier; Kasaiyan, Seyedalireza; Teixeira, Alfredo |
| Assunto: | Goat meat Olive oil Sunflower oil Hydrogel emulsion Burgers Healthy products |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1868835244968247296 |
|---|---|
| author | Ferreira, Iasmin da Silva |
| author2 | Vasconcelos, Lia Leite, Ana Botella-Martinez, Carmen Pereira, Etelvina Mateo, Javier Kasaiyan, Seyedalireza Teixeira, Alfredo |
| author2_role | author author author author author author author |
| author_facet | Ferreira, Iasmin da Silva Vasconcelos, Lia Leite, Ana Botella-Martinez, Carmen Pereira, Etelvina Mateo, Javier Kasaiyan, Seyedalireza Teixeira, Alfredo |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Ferreira, Iasmin da Silva\",\"Person.identifier.orcid\":\"0000-0003-0162-7182\"},{\"Person.name\":\"Vasconcelos, Lia\",\"Person.identifier.orcid\":\"0009-0003-1035-5622\"},{\"Person.name\":\"Leite, Ana\",\"Person.identifier.orcid\":\"0000-0002-4480-724X\"},{\"Person.name\":\"Botella-Martinez, Carmen\"},{\"Person.name\":\"Pereira, Etelvina\",\"Person.identifier.orcid\":\"0009-0008-4145-614X\"},{\"Person.name\":\"Mateo, Javier\"},{\"Person.name\":\"Kasaiyan, Seyedalireza\"},{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Ferreira, Iasmin da Silva Vasconcelos, Lia Leite, Ana Botella-Martinez, Carmen Pereira, Etelvina Mateo, Javier Kasaiyan, Seyedalireza Teixeira, Alfredo |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-01-17T12:06:12Z |
| datacite.date.embargoed.fl_str_mv | 2023-01-17T12:06:12Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Goat meat Olive oil Sunflower oil Hydrogel emulsion Burgers Healthy products |
| datacite.titles.title.fl_str_mv | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Ferreira, Iasmin da Silva Vasconcelos, Lia Leite, Ana Botella-Martinez, Carmen Pereira, Etelvina Mateo, Javier Kasaiyan, Seyedalireza Teixeira, Alfredo |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-01-17T12:06:12Z |
| dc.date.embargoed.fl_str_mv | 2023-01-17T12:06:12Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/26567 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Goat meat Olive oil Sunflower oil Hydrogel emulsion Burgers Healthy products |
| dc.title.fl_str_mv | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of the methods used to obtain healthier meat products well recognized by consumers. In order to create a healthier product that can also be consumed in the Halal and Kosher consumer markets, an experimental study was developed to assess the effects of replacing the pork fat (4%) with the same amount of hydrogel emulsion incorporating olive oil or sunflower oil. Three burgers were randomly selected from each lot manufactured and analyzed in triplicate. Burgers were physicochemical analyzed for pH, water activity, composition, fatty acid profile, color, yield, texture, oxidative stability, and volatile compounds and compared according to the fat source. Burgers with hydrogel emulsions can be considered reduced-fat meat products with a healthier fatty acid profile than pork fat burgers. The use of hydrogel emulsions did not negatively affect the quality characteristics assessed in the product and improved the oxidative stability during the storage of cooked burgers. By the characteristics and formulations evaluated, the replacement of pork fat with olive oil hydrogel emulsion proved to be the most effective strategy for obtaining a healthier goat meat product. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/65c2967a-580f-4caa-81dd-9662fcf4dccd/download |
| id | ipb_8db135a3cefbb47c05e0ce730b47b413 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/26567 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/26567 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Ferreira, Iasmin da Silva Ferreira, Iasmin da Silva https://www.ciencia-id.pt/9F1F-D7E7-163A 9F1F-D7E7-163A http://orcid.org/0000-0003-0162-7182 0000-0003-0162-7182 Vasconcelos, Lia Vasconcelos, Lia https://www.ciencia-id.pt/2015-35EF-B2C9 2015-35EF-B2C9 http://orcid.org/0009-0003-1035-5622 0009-0003-1035-5622 Leite, Ana Leite, Ana https://www.ciencia-id.pt/1C15-1046-A5B0 1C15-1046-A5B0 http://orcid.org/0000-0002-4480-724X 0000-0002-4480-724X Botella-Martinez, Carmen Pereira, Etelvina Pereira, Etelvina https://www.ciencia-id.pt/DC1F-DA72-256E DC1F-DA72-256E http://orcid.org/0009-0008-4145-614X 0009-0008-4145-614X Mateo, Javier Kasaiyan, Seyedalireza Teixeira, Alfredo Teixeira, Alfredo https://www.ciencia-id.pt/2A1A-FF0C-185B 2A1A-FF0C-185B http://orcid.org/0000-0003-4607-4796 0000-0003-4607-4796 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engMDPIpt_PTDiversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of the methods used to obtain healthier meat products well recognized by consumers. In order to create a healthier product that can also be consumed in the Halal and Kosher consumer markets, an experimental study was developed to assess the effects of replacing the pork fat (4%) with the same amount of hydrogel emulsion incorporating olive oil or sunflower oil. Three burgers were randomly selected from each lot manufactured and analyzed in triplicate. Burgers were physicochemical analyzed for pH, water activity, composition, fatty acid profile, color, yield, texture, oxidative stability, and volatile compounds and compared according to the fat source. Burgers with hydrogel emulsions can be considered reduced-fat meat products with a healthier fatty acid profile than pork fat burgers. The use of hydrogel emulsions did not negatively affect the quality characteristics assessed in the product and improved the oxidative stability during the storage of cooked burgers. By the characteristics and formulations evaluated, the replacement of pork fat with olive oil hydrogel emulsion proved to be the most effective strategy for obtaining a healthier goat meat product.application/pdfpt_PTUse of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic qualityPersonalFerreira, Iasmin da SilvaDSpacehttp://dspace.org/items/920e15c9-3028-4a13-98eb-5cc03624eefeDSpacehttp://dspace.org/items/920e15c9-3028-4a13-98eb-5cc03624eefeFerreiraIasmin da SilvaCiência IDhttps://www.ciencia-id.pt9F1F-D7E7-163AORCIDhttp://orcid.org0000-0003-0162-7182PersonalVasconcelos, LiaDSpacehttp://dspace.org/items/e04953ca-3cf5-47e3-b015-ce129e8de0cdDSpacehttp://dspace.org/items/e04953ca-3cf5-47e3-b015-ce129e8de0cdVasconcelosLiaCiência IDhttps://www.ciencia-id.pt2015-35EF-B2C9ORCIDhttp://orcid.org0009-0003-1035-5622Scopus Author IDhttps://www.scopus.com57224659068PersonalLeite, AnaDSpacehttp://dspace.org/items/3d42c391-03b5-4c2d-9ca7-75f8278731ccDSpacehttp://dspace.org/items/3d42c391-03b5-4c2d-9ca7-75f8278731ccLeiteAnaCiência IDhttps://www.ciencia-id.pt1C15-1046-A5B0ORCIDhttp://orcid.org0000-0002-4480-724XBotella-Martinez, CarmenPersonalPereira, EtelvinaDSpacehttp://dspace.org/items/aa6814d2-99f5-4482-be0c-bbb817f6c132DSpacehttp://dspace.org/items/aa6814d2-99f5-4482-be0c-bbb817f6c132PereiraEtelvinaCiência IDhttps://www.ciencia-id.ptDC1F-DA72-256EORCIDhttp://orcid.org0009-0008-4145-614XMateo, JavierKasaiyan, SeyedalirezaPersonalTeixeira, AlfredoDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eTeixeiraAlfredoCiência IDhttps://www.ciencia-id.pt2A1A-FF0C-185BORCIDhttp://orcid.org0000-0003-4607-4796Researcher IDhttps://www.researcherid.comG-4118-2011Scopus Author IDhttps://www.scopus.com56195849200HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2023-01-17T12:06:12Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/26567http://purl.org/coar/access_right/c_abf2open accessGoat meatOlive oilSunflower oilHydrogel emulsionBurgersHealthy products1056210 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/65c2967a-580f-4caa-81dd-9662fcf4dccd/downloadBiomolecules |
| spellingShingle | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality Ferreira, Iasmin da Silva Goat meat Olive oil Sunflower oil Hydrogel emulsion Burgers Healthy products |
| status | SINGLETON |
| subject.fl_str_mv | Goat meat Olive oil Sunflower oil Hydrogel emulsion Burgers Healthy products |
| title | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| title_full | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| title_fullStr | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| title_full_unstemmed | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| title_short | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| title_sort | Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality |
| topic | Goat meat Olive oil Sunflower oil Hydrogel emulsion Burgers Healthy products |
| topic_facet | Goat meat Olive oil Sunflower oil Hydrogel emulsion Burgers Healthy products |
| url | http://hdl.handle.net/10198/26567 |
| visible | 1 |