Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/62536

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dc.contributor.authorFranco, Danielpor
dc.contributor.authorMartins, Artur J.por
dc.contributor.authorLópez-Pedrouso, Maríapor
dc.contributor.authorCerqueira, Miguel A.por
dc.contributor.authorPurriños, Laurapor
dc.contributor.authorPastrana, Lorenzo M.por
dc.contributor.authorVicente, A. A.por
dc.contributor.authorZapata, Carlospor
dc.contributor.authorLorenzo, José M.por
dc.date.accessioned2019-12-02T11:49:29Z-
dc.date.available2019-12-02T11:49:29Z-
dc.date.issued2020-01-15-
dc.identifier.citationFranco, Daniel; Martins, Artur J.; López-Pedrouso, María; Cerqueira, Miguel A.; Purriños, Laura; Pastrana, Lorenzo M.; Vicente, António A.; Zapata, Carlos; Lorenzo, José M., Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture, 100(105265), 218-224, 2020por
dc.identifier.issn0022-5142por
dc.identifier.urihttp://hdl.handle.net/1822/62536-
dc.description"Published online in Wiley Online Library: 29 October 2019"por
dc.description.abstractBACKGROUND Nowadays, fat replacement in meat products is the general concern in meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in drycured sausages. RESULTS Five batches of drycured sausages were prepared with two oleogels: a mixture of &ip.gamma;oryzanol and sitosterol (SO) and beeswax (B), at two levels of replacement (20 and 40%) (SO20, SO40, B20 and B40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition, thus the PUFA/SFA and n6/n3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO40 and B40, respectively. In addition, quality parameters such as pH and color parameters changed with the inclusion of oleogels resulting changes at sensory quality. CONCLUSION Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution such oleogels can develop into potential to fat replacers in drycured sausages at the industrial level.por
dc.language.isoengpor
dc.publisherSociety of Chemical Industrypor
dc.rightsopenAccesspor
dc.subjectSterolspor
dc.subjectBeeswaxpor
dc.subjectTextural propertiespor
dc.subjectFatty acidpor
dc.subjectOleogelspor
dc.subjectn-6/n-3 ratiopor
dc.titleEvaluation of linseed oil oleogels to partially replace pork backfat in fermented sausagespor
dc.typearticle-
dc.peerreviewedyespor
dc.commentsCEB51990por
oaire.citationStartPage218por
oaire.citationEndPage224por
oaire.citationIssue1por
oaire.citationVolume100por
dc.date.updated2019-11-30T11:04:41Z-
dc.identifier.essn1097-0010por
dc.identifier.doi10.1002/jsfa.10025por
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion-
sdum.journalJournal of the Science of Food and Agriculturepor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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