Percorrer por autor "Botella-Martinez, Carmen"
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- Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheatPublication . Botella-Martinez, Carmen; Fernandez-Lopez, Juana; Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Dominguez, Rubén; Perez-Alvarez, José Angel; Teixeira, Alfredo; Viuda-Martos, ManuelA gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras where the 50% pork backfat was substituted with a hemp seed oil-GE (AH50). The chemical composition as well as the physicochemical properties and lipid stability of different samples were assessed. Reformulated samples showed similar protein, moisture, and fat content (p < 0.05) that AC. However, AH25 and AH50 had a higher amount of linoleic acid (16.29 and 22.14 g/100 g, respectively) and linolenic acid (1.75 and 3.45 g/100 g, respectively) than AC (12.71 and 0.51 g/100 g). Similarly, AH25 and AH50 showed lower saturated fatty acids (35.28 and 30.37 g/100 g, respectively) than AC (37.37 g/100 g). The substitution of pork backfat for hemp seed oil-GE did not modify significantly the physicochemical properties of samples. On the other hand, the lipid oxidation values increased by 30 and 65% in AH25 and AH50 respectively, in comparison to AC due to the use of polyunsaturated oils, which are highly susceptible to oxidation. This work established that the use of gelled emulsions elaborated using hemp oil and buckwheat flour may be a promising strategy to obtain meat products with a better healthier profile.
- Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgersPublication . Botella-Martinez, Carmen; Lucas-González, Raquel; Lorenzo Rodriguez, Jose Manuel; Santos, Eva María; Rosmini, Marcelo; Sepúlveda, Néstor; Teixeira, Alfredo; Sayas-Barberá, Estrella; Pérez-Álvarez, José Ángel; Fernandez-Lopez, Juana; Viuda-Martos, ManuelThe aim of this work was to evaluate the effects on the chemical, physic-chemical, tech-nological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replace-ment. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.
- Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic qualityPublication . Ferreira, Iasmin da Silva; Vasconcelos, Lia; Leite, Ana; Botella-Martinez, Carmen; Pereira, Etelvina; Mateo, Javier; Kasaiyan, Seyedalireza; Teixeira, AlfredoDiversified 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.