Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/62256

TitleOmega-3 and poly-unsaturated fatty acids-enriched hamburgers using sterol-based oleogels
Author(s)Martins, Artur J.
Lorenzo, Jose M.
Franco, Daniel
Vicente, A. A.
Cunha, Rosiane L.
Pastrana, Lorenzo M.
Quiñones, John
Cerqueira, Miguel Ângelo Parente Ribeiro
Keywordsoleogels
meat products
saturated fats
fatty acids
phytosterols
Issue dateNov-2019
PublisherWiley-Blackwell
JournalEuropean Journal of Lipid Science and Technology
CitationMartins, Artur J.; Lorenzo, Jose M.; Franco, Daniel; Vicente, António A.; Cunha, Rosiane L.; Pastrana, Lorenzo M.; Quiñones, John; Cerqueira, Miguel A., Omega-3 and poly-unsaturated fatty acids-enriched hamburgers using sterol-based oleogels. European Journal of Lipid Science and Technology, 121(11), 1900111, 2019
Abstract(s)Obesity and cardiovascular diseases are among the most worrying health problems worldwide. Dietary habits can be catalysts for the uprising of these health issues in western countries. In this work, a meat product (pork patties) that is commonly elaborated with a high fraction of saturated fat was reformulated with an oleogel based on linseed oil (rich in polyunsaturated fatty acids). The oleogel was used for the partial replacement of the solid fat fraction present in pork patties (H-25 for 25\% and H-75 for 75\% of replacement). Incorporation of oleogels resulted in the modification of the fatty acid profile and in the significant decrease of the omega-6/omega-3 ratio. Results showed that for both degrees of fat substitution there were no differences between the patties produced with oleogel incorporation and the control, regarding textural parameters such as hardness, cohesiveness and chewiness. Overall, samples with less amount of oleogel (H-25) were well classified in the acceptance and preference tests, despite of the clear preference among the sensorial panel towards the control samples. These results show the feasibility of introducing oleogels as a fat replacer in the manufacturing process of pork patties, though there is still work to be done regarding some of their sensorial attributes. This article is protected by copyright. All rights reserved
TypeArticle
URIhttp://hdl.handle.net/1822/62256
DOI10.1002/ejlt.201900111
ISSN1438-7697
e-ISSN1438-9312
Publisher versionhttps://onlinelibrary.wiley.com/journal/14389312
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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