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Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality

2022Journal article Open access
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dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorLeite, Ana
dc.contributor.authorBotella-Martinez, Carmen
dc.contributor.authorPereira, Etelvina
dc.contributor.authorMateo, Javier
dc.contributor.authorKasaiyan, Seyedalireza
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2023-01-17T12:06:12Z
dc.date.available2023-01-17T12:06:12Z
dc.date.issued2022
dc.description.abstractDiversified 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreira, Iasmin da Silva; Vasconcelos, Lia Inês Machado; Leite, Ana; Botella-Martinez, Carmen; Pereira, Etelvina dos Santos; Mateo, Javier; Kasaiyan, Seyedalireza; Teixeira, Alfredo. (2022). Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality. Biomolecules. EISSN 2218-273X. 12:10, p. 1-14pt_PT
dc.identifier.eissn2218-273X
dc.identifier.urihttp://hdl.handle.net/10198/26567
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGoat meatpt_PT
dc.subjectOlive oilpt_PT
dc.subjectSunflower oilpt_PT
dc.subjectHydrogel emulsionpt_PT
dc.subjectBurgerspt_PT
dc.subjectHealthy products
dc.titleUse of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleBiomoleculespt_PT
person.familyNameFerreira
person.familyNameVasconcelos
person.familyNameLeite
person.familyNameTeixeira
person.givenNameIasmin da Silva
person.givenNameLia
person.givenNameAna
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id9F1F-D7E7-163A
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication920e15c9-3028-4a13-98eb-5cc03624eefe
relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication3d42c391-03b5-4c2d-9ca7-75f8278731cc
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery920e15c9-3028-4a13-98eb-5cc03624eefe

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