Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer
The effect of the partial replacement (10 and 20%) of animal fat by a gelled emulsion based on hemp oil and buckwheat flour (hemp-GE) in a traditional pâte was assessed. For that, the nutritional composition, physico-chemical properties, lipid profile, lipid oxidation and sensory properties were eva...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universidad Miguel Hernández de Elche |
| Repositorio: | REDIUMH. Depósito Digital de la UMH |
| OAI Identifier: | oai:dspace.umh.es:11000/35012 |
| Acceso en línea: | https://hdl.handle.net/11000/35012 |
| Access Level: | acceso abierto |
| Palabra clave: | Reformulation Fat substitution Hemp oil Polyunsaturated fatty acids Pâté Healthy meat product |
| Sumario: | The effect of the partial replacement (10 and 20%) of animal fat by a gelled emulsion based on hemp oil and buckwheat flour (hemp-GE) in a traditional pâte was assessed. For that, the nutritional composition, physico-chemical properties, lipid profile, lipid oxidation and sensory properties were evaluated. Hemp-GE had a positive effect in the reduction of cholesterol and improved the n-6/n-3 and PUFA/SFA nutritional ratios which is in line with the nutritional recommendations for the development of healthier meat products. Although reformulated pâtes resulted more susceptible to lipid oxidation and some of their physicochemical properties were modified, these changes were not sufficiently intense to diminish the sensory acceptance of the new product. Structuring healthy vegetal oils employing gelled emulsions in view of using them as partial animal fat replacers in traditional meat products seems to be a useful strategy to make them healthier |
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