Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/257001
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dc.contributor.authorSayas Barberá, Estrellaes_ES
dc.contributor.authorValero Asencio, María Maitees_ES
dc.contributor.authorNavarro Rodríguez-Vera, Casildaes_ES
dc.contributor.authorFernández-López, Juanaes_ES
dc.contributor.authorHaros, Monikaes_ES
dc.contributor.authorPérez-Álvarez, José Ángeles_ES
dc.contributor.authorViuda Martos, Manueles_ES
dc.date.accessioned2021-12-27T06:58:38Z-
dc.date.available2021-12-27T06:58:38Z-
dc.date.issued2021-12-01-
dc.identifier.citationFoods 10(12): 3080 (2021)es_ES
dc.identifier.urihttp://hdl.handle.net/10261/257001-
dc.description.abstractIn this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1◦C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.es_ES
dc.description.sponsorshipThis research was funded by FEDER/Ministry of Science and Innovation (MCI-Spain), State Research Agency (AEI) project number: AGL2016-75687-C2-2-R (MCI/AEI/FEDER, UE) and Food4ImNut Ref. PID2019-107650RB-C21 (MCIN/AE, Spain).es_ES
dc.language.isoenges_ES
dc.publisherMultidisciplinary Digital Publishing Institutees_ES
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2015-65550-C2-2-R/ES/CARACTERIZACION DE PROPIEDADES TECNOFUNCIONALES DE COPRODUCTOS OBTENIDOS DEL PROCESAMIENTO DE QUINOA Y CHIA COMO INGREDIENTES ALIMENTARIOS Y APLICACION EN PRODUCTOS CARNICOS/es_ES
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107650RB-C21/ES/AISLAMIENTO DE COPRODUCTOS DE QUINOA Y CHIA PARA EL REEMPLAZO DE NUTRIENTES CRITICOS EN LA FORMULACION DE ALIMENTOS DE CEREALES. ESTUDIO TECNOLOGICO Y NUTRICIONAL/es_ES
dc.relation.ispartofFoodses_ES
dc.relation.isversionofPublisher's versiones_ES
dc.rightsopenAccesses_ES
dc.subjectCoproductses_ES
dc.subjectFreezing storagees_ES
dc.subjectPattieses_ES
dc.subjectQualityes_ES
dc.subjectQuinoaes_ES
dc.subjectWet millinges_ES
dc.titleEffect of different black quinoa fractions (Seed, flour and wet-milling coproducts) upon quality of meat patties during freezing storagees_ES
dc.typeartículoes_ES
dc.identifier.doi10.3390/foods10123080-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods10123080es_ES
dc.identifier.e-issn2304-8158-
dc.rights.licensehttps://creativecommons.org/licenses/by/4.0/es_ES
dc.contributor.funderMinisterio de Ciencia e Innovación (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
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dc.identifier.scopus2-s2.0-85121347811-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85121347811-
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
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item.languageiso639-1en-
item.cerifentitytypePublications-
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