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http://hdl.handle.net/10261/203344
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Gómez Estaca, Joaquín | es_ES |
dc.contributor.author | Herrero, Ana M. | es_ES |
dc.contributor.author | Herranz, Beatriz | es_ES |
dc.contributor.author | Álvarez, M. Dolores | es_ES |
dc.contributor.author | Jiménez Colmenero, Francisco | es_ES |
dc.contributor.author | Cofrades, Susana | es_ES |
dc.date.accessioned | 2020-03-10T08:48:45Z | - |
dc.date.available | 2020-03-10T08:48:45Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Food Hydrocolloids 87: 960-969 (2019) | es_ES |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | http://hdl.handle.net/10261/203344 | - |
dc.description.abstract | Ethyl cellulose (EC-OG) and beeswax (W-OG) oleogels were prepared using a lipid mixture of olive, linseed, and fish oils with an optimal fatty acid composition from a health standpoint, and designed to have solid-lipid functionality for use as animal fat replacers for pork liver pâtés. W-OG exhibited a more rigid, ordered, brittle structure that melted at temperatures of≈55 °C, whereas EC-OG was softer and more deformable, with a high degree of conformational flexibility and high thermal stability. Pork liver pâtés were successfully formulated by total or partial substitution of backfat by EC-OG or W-OG, and the products obtained possessed an optimal fatty acid profile from a health standpoint (high PUFA/SFA ratio and low n-6/n-3 ratio). Neither technological behavior (emulsion stability) nor physicochemical properties (color and texture) were significantly affected by reformulation, as compared to a control sample in which pork backfat was used. Reformulation significantly increased lipid oxidation, which was especially evident for EC-OG at the highest substitution level during refrigerated storage. Beeswax oleogel had no significant effect on any of the sensory parameters evaluated, whereas ethyl cellulose oleogel had a negative effect that was directly related to substitution level. However, all samples were rated near the scale “neutral.” The ingredients developed are good candidates for development of healthier pork liver pâtés, based on their composition and technological and sensory properties. Health claims may be made according to EU regulations because they are a source of α-linolenic acid and a source of omega-3 fatty acids. | es_ES |
dc.description.sponsorship | The authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support through projects AGL2014-53207-C2-1-R and MEDGAN-CM S2013/ABI2913. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-R | es_ES |
dc.relation | S2013/ABI-2913/MEDGAN-CM | es_ES |
dc.relation.isversionof | Postprint | - |
dc.rights | openAccess | es_ES |
dc.subject | Healthier oil combination | es_ES |
dc.subject | Functional foods | es_ES |
dc.subject | Polyunsaturated fatty acids | es_ES |
dc.subject | Meat product | es_ES |
dc.subject | Organogel | es_ES |
dc.title | Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2018.09.029 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodhyd.2018.09.029 | es_ES |
dc.identifier.e-issn | 1873-7137 | - |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.contributor.funder | Comunidad de Madrid | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/100012818 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
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characdevelop.pdf | 2,23 MB | Adobe PDF | Visualizar/Abrir |
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