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Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

2022Artigo científico Acesso aberto
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dc.contributor.authorNagai, Nadia Florencia
dc.contributor.authorLorenzo, José M.
dc.contributor.authorRanalli, Natalia
dc.contributor.authorPerez-Alvarez, José Angel
dc.contributor.authorSepúlveda, Néstor
dc.contributor.authorDominguez, Rubén
dc.contributor.authorSantos, Eva María
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorAndres, Silvina Cecilia
dc.date.accessioned2022-05-11T10:57:27Z
dc.date.available2022-05-11T10:57:27Z
dc.date.issued2022
dc.description.abstractSeaweeds are a valuable resource for food development due to their nutritional composition and technological properties. This work aimed to evaluate Undaria sp. powder (UP) properties and its performance as a functional ingredient in low-fat pork burgers. UP proximal composition, physicochemical, and functional properties were evaluated. UP showed a monomodal particle size distribution, low moisture, and low water activity. It showed both high mineral (26.5 g/100 g db) and total dietary fiber (40.685 g/100 g db) contents. UP lipid level was low (5.2 g/100 g db). The fatty acid profile presented high proportions of SFA and MUFA (48.8 % and 38.2 %, respectively), followed by PUFA (13 %), with palmitic (C16:0; 36.9 %) and oleic acids (C18:1n-9; 34.4 %) in the highest abundance. Concerning UP properties, it retained more water than lipids; its total phenolic content reached 15.50 mg GAE/g, and the antioxidant capacity was 29.42 and 34.50 mu mol TE/g for DPPH and ABTS methods, respectively. Burgers were manufactured with UP or milk protein concentrate (MPC) as emulsifiers, packaged, and stored frozen. Formulation and storage time effects on the product's physicochemical and techno-functional properties were evaluated. The UP addition to burgers increased yields, hardness, and chewiness, while reduced shrinkages in comparison with control burgers with MPC. Although the color was adversely affected by the formulation, it was balanced with carmine addition. Even though the UP burgers showed higher antioxidant capacity, lipid oxidation increased during storage and with UP incorporation. UP addition did not affect the product's fatty acid profiles or fat contents. Therefore, UP could be an adequate strategy for developing meat products with improved techno-functional and antioxidant properties.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNagai, Nadia Florencia; Lorenzo, José M.; Ranalli, Natalia; Perez-Alvarez, Jose Angel; Sepúlveda, Néstor; Dominguez, Rubén; Santos, Eva María; Teixeira, Alfredo; Andres, Silvina Cecilia. (2022). Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. Algal Research. ISSN 2211-9264. 67, p. 1-10pt_PT
dc.identifier.issn2211-9264
dc.identifier.urihttp://hdl.handle.net/10198/25431
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHealthy meatpt_PT
dc.subjectFunctional pork burgerspt_PT
dc.subjectSeaweedpt_PT
dc.subjectNatural ingredientpt_PT
dc.subjectFunctional foodpt_PT
dc.titleUse of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgerspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleAlgal Researchpt_PT
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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