Publicação
Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source
| Resumo: | Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness. |
|---|---|
| Autores principais: | Teixeira, Alfredo |
| Outros Autores: | Ferreira, Iasmin da Silva; Pereira, Etelvina; Vasconcelos, Lia; Leite, Ana; Rodrigues, Sandra |
| Assunto: | Burger Fatty acids Goat meat Oleogel Olive oil Pork fat Sensory |
| Ano: | 2021 |
| 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_ | 1868835244861292544 |
|---|---|
| author | Teixeira, Alfredo |
| author2 | Ferreira, Iasmin da Silva Pereira, Etelvina Vasconcelos, Lia Leite, Ana Rodrigues, Sandra |
| author2_role | author author author author author |
| author_facet | Teixeira, Alfredo Ferreira, Iasmin da Silva Pereira, Etelvina Vasconcelos, Lia Leite, Ana Rodrigues, Sandra |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"},{\"Person.name\":\"Ferreira, Iasmin da Silva\",\"Person.identifier.orcid\":\"0000-0003-0162-7182\"},{\"Person.name\":\"Pereira, Etelvina\",\"Person.identifier.orcid\":\"0009-0008-4145-614X\"},{\"Person.name\":\"Vasconcelos, Lia\",\"Person.identifier.orcid\":\"0009-0003-1035-5622\"},{\"Person.name\":\"Leite, Ana\",\"Person.identifier.orcid\":\"0000-0002-4480-724X\"},{\"Person.name\":\"Rodrigues, Sandra\",\"Person.identifier.orcid\":\"0000-0003-3301-1729\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Teixeira, Alfredo Ferreira, Iasmin da Silva Pereira, Etelvina Vasconcelos, Lia Leite, Ana Rodrigues, Sandra |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Burger Fatty acids Goat meat Oleogel Olive oil Pork fat Sensory |
| datacite.titles.title.fl_str_mv | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Teixeira, Alfredo Ferreira, Iasmin da Silva Pereira, Etelvina Vasconcelos, Lia Leite, Ana Rodrigues, Sandra |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/24305 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Burger Fatty acids Goat meat Oleogel Olive oil Pork fat Sensory |
| dc.title.fl_str_mv | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/a98c7e02-a559-4b73-a7a3-97cfb955a5ef/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | UIDB/00690/2020 |
| funding.name_str_mv | 6817 - DCRRNI ID |
| funding_str_mv | UIDB/00690/2020 info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT |
| id | ipb_ad03cc7c2545b0fe2d260ce3ce010c6a |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/24305 |
| 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:10198/24305 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | 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 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 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 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 Rodrigues, Sandra Rodrigues, Sandra https://www.ciencia-id.pt/651F-D964-32E1 651F-D964-32E1 http://orcid.org/0000-0003-3301-1729 0000-0003-3301-1729 |
| publishDate | 2021 |
| 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 | engMDPIen_ENSeveral strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.application/pdfen_ENPhysicochemical composition and sensory quality of goat meat burgers. Effect of fat sourcePersonalTeixeira, 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.com56195849200PersonalFerreira, 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.org0000-0003-0162-7182PersonalPereira, 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.org0009-0008-4145-614XPersonalVasconcelos, 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.org0000-0002-4480-724XPersonalRodrigues, SandraDSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5DSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5RodriguesSandra S.Q.Ciência IDhttps://www.ciencia-id.pt651F-D964-32E1ORCIDhttp://orcid.org0000-0003-3301-1729Researcher IDhttps://www.researcherid.comC-6486-2008Scopus Author IDhttps://www.scopus.com14048942500HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2304-8158DOIIsPartOf10.3390/foods100818242018-01-19T10:00:00Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24305http://purl.org/coar/access_right/c_abf2open accessBurgerFatty acidsGoat meatOleogelOlive oilPork fatSensory465155 bytesFundação para a Ciência e a TecnologiaMountain Research Center - UIDB/00690/2020info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PTUIDB/00690/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/a98c7e02-a559-4b73-a7a3-97cfb955a5ef/download |
| spellingShingle | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source Teixeira, Alfredo Burger Fatty acids Goat meat Oleogel Olive oil Pork fat Sensory |
| status | SINGLETON |
| subject.fl_str_mv | Burger Fatty acids Goat meat Oleogel Olive oil Pork fat Sensory |
| title | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| title_full | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| title_fullStr | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| title_full_unstemmed | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| title_short | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| title_sort | Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source |
| topic | Burger Fatty acids Goat meat Oleogel Olive oil Pork fat Sensory |
| topic_facet | Burger Fatty acids Goat meat Oleogel Olive oil Pork fat Sensory |
| url | http://hdl.handle.net/10198/24305 |
| visible | 1 |
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