Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/195492
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Fernández-López, J. | - |
dc.contributor.author | Lucas-González, R. | - |
dc.contributor.author | Viuda-Martos, M. | - |
dc.contributor.author | Sayas-Barberá, E. | - |
dc.contributor.author | Navarro, C. | - |
dc.contributor.author | Haros, Monika | - |
dc.contributor.author | Pérez-Álvarez, J.A. | - |
dc.date.accessioned | 2019-11-25T12:54:17Z | - |
dc.date.available | 2019-11-25T12:54:17Z | - |
dc.date.issued | 2019 | - |
dc.identifier | doi: 10.1016/j.meatsci.2019.05.028 | - |
dc.identifier | issn: 0309-1740 | - |
dc.identifier.citation | Meat Science 156: 139-145 (2019) | |
dc.identifier.uri | http://hdl.handle.net/10261/195492 | - |
dc.description.abstract | Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction)in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%)was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage)and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content)and no effect on microbiological safety. | - |
dc.description.sponsorship | This work was financially supported by the grant of Ministry of Economy, Industry and Competitiveness (MEIC-Spain) for the project: AGL2016-75687-C2-2-R (AEI/FEDER, UE). | |
dc.publisher | Elsevier BV | |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75687-C2-2-R | |
dc.relation.isversionof | Publisher's version | |
dc.rights | openAccess | |
dc.subject | Chia | |
dc.subject | Frankfurters | |
dc.subject | Oxidation | |
dc.subject | Residual nitrite level | |
dc.title | Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life | - |
dc.type | artículo | |
dc.identifier.doi | 10.1016/j.meatsci.2019.05.028 | - |
dc.date.updated | 2019-11-25T12:54:18Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | |
dc.contributor.funder | European Commission | |
dc.relation.csic | Sí | |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Meat Sci2019-fernandez.pdf | 306,14 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
76
checked on 20-may-2024
WEB OF SCIENCETM
Citations
56
checked on 24-feb-2024
Page view(s)
237
checked on 22-may-2024
Download(s)
199
checked on 22-may-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons