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Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

2023Journal article Open access
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dc.contributor.authorBotella-Martinez, Carmen
dc.contributor.authorFernandez-Lopez, Juana
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorDominguez, Rubén
dc.contributor.authorPerez-Alvarez, José Angel
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorViuda-Martos, Manuel
dc.date.accessioned2014-01-06T13:14:58Z
dc.date.available2014-01-06T13:14:58Z
dc.date.issued2023
dc.description.abstractA 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.por
dc.description.sponsorshipOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This work was supported by the grant of Carmen Botella-Martínez from Miguel Hernandez University (Spain) and the Erasmus Programme “Student mobility for traineeships”. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021) and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’.
dc.identifier.citationBotella-Martinez, Carmen; Fernandez-Lopez, Juana; Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia Inês Machado; Dominguez, Rubén; Perez-Alvarez, José Angel; Teixeira, Alfredo; Viuda-Martos, Manuel (2023). Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat. European Food Research and Technology. eISSN 1438-2385. 249:9, p. 2273-2285por
dc.identifier.doi10.1007/s00217-023-04295-w
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10198/9072
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.subjectReformulationpor
dc.subjectFat substitutionpor
dc.subjectHealthier oilpor
dc.subjectPolyunsaturated fatty acids
dc.subjectHealth indices
dc.subjectHealthy meat product
dc.titleAlheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheatpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleEuropean Food Research and Technologypor
person.familyNameFerreira
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameTeixeira
person.givenNameIasmin da Silva
person.givenNameAna
person.givenNameLia
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id9F1F-D7E7-163A
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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