English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/87561
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

AutorRuiz-Capillas, C. ; Carmona, Pedro ; Jiménez Colmenero, Francisco ; Herrero, Ana M.
Fecha de publicación2013
EditorElsevier
CitaciónFood Chemistry 141: 3688- 3694 (2013)
ResumenA Raman spectroscopic study was performed to determine protein and lipid structural properties in meat batter containing oil bulking agents as pork backfat replacers. Meat batters were prepared with pork backfat (MB-PF) or with a combination of olive oil, sodium alginate, CaSO4, sodium pyrophosphate and dextrin (MB-A/D) or inulin (MB-A/I) as a fat replacer. Proximate composition, pH, cooking loss (CL), colour and texture were evaluated. MB-A/D and MB-A/I both showed lower (P < 0.05) CL and a* values, higher (P < 0.05) L* and b* values, and higher (P < 0.05) hardness and chewiness. MB-A/I showed the highest hardness and chewiness. Enhancement of the β-sheet structure was observed in MB-A/D and MB-A/I, more so in MB-A/I. There was increased disorder in the oil acyl chains, which involve lipid.protein interactions, in both MB-A/D and MB-A/I. Structural characteristics in proteins and lipids may be associated with specific water and fat binding properties and textural characteristics of meat batters. © 2013 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/87561
DOI10.1016/j.foodchem.2013.06.043
Identificadoresdoi: 10.1016/j.foodchem.2013.06.043
issn: 0308-8146
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
oil_bulking_agents_based_on_polysaccharide_gels_in_meat batters.pdf358,74 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.