Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/65463

TitleCharacterization of enriched meat-based pâté manufactured with oleogels as fat substitutes
Author(s)Martins, Artur J.
Lorenzo, José M.
Franco, Daniel
Pateiro, Mirian
Domínguez, Rubén
Munekata, Paulo E. S.
Pastrana, Lorenzo M.
Vicente, A. A.
Cunha, Rosiane L.
Cerqueira, Miguel Ângelo Parente Ribeiro
Keywordsoleogel
meat product
pâté
functional food
linseed oil
fat replacer
nutrition
Issue date22-May-2020
PublisherMDPI Publishing
JournalGels
CitationMartins, Artur J.; Lorenzo, José M.; Franco, Daniel; Pateiro, Mirian; Domínguez, Rubén; Munekata, Paulo E. S.; Pastrana, Lorenzo M.; Vicente, António A.; Cunha, Rosiane L.; Cerqueira, Miguel A., Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes. Gels, 6(2), 17, 2020
Abstract(s)Nowadays, one of the strongest factors affecting consumers choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diethealth relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.
TypeArticle
URIhttp://hdl.handle.net/1822/65463
DOI10.3390/gels6020017
e-ISSN2310-2861
Publisher versionhttps://www.mdpi.com/journal/gels
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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