PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE

The present study was aimed to examine the impact of partial back‐fat replacement (50%) by avocado (A), sunflower (S), and olive (O) oil on the chemical composition, oxidative stability, color, and texture of porcine burger patties (10% fat) subjected to oven cooking (170 °C/18 min) and chilling (+...

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Detalles Bibliográficos
Autores: 200688, 200689, RODRIGUEZ CARPENA, JAVIER GERMAN, MORCUENDE, DAVID, ESTEVEZ, MARIO
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:México
Institución:Universidad Autónoma de Nayarit
Repositorio:Repositorio Institucional Aramara de la UAN
Idioma:inglés
OAI Identifier:oai:dspace.uan.mx:123456789/1978
Acceso en línea:https://doi.org/10.1111/j.1750-3841.2011.02327.x
http://dspace.uan.mx:8080/jspui/handle/123456789/1978
Access Level:acceso abierto
Palabra clave:Color
Fat-replacers
Oxidative stability
Pork burger patties
Texture
Vegetable oils
Reemplazos de grasa  
Estabilidad oxidativa  
Empanadas De Hamburguesa De Cerdo  
Textura  
Aceites vegetales
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6]
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repository_id_str
spelling PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE20068800RODRIGUEZ CARPENA, JAVIER GERMANMORCUENDE, DAVIDESTEVEZ, MARIOColorFat-replacersOxidative stabilityPork burger pattiesTextureVegetable oilsReemplazos de grasa  Estabilidad oxidativa  Empanadas De Hamburguesa De Cerdo  Textura  Aceites vegetalesCIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6]The present study was aimed to examine the impact of partial back‐fat replacement (50%) by avocado (A), sunflower (S), and olive (O) oil on the chemical composition, oxidative stability, color, and texture of porcine burger patties (10% fat) subjected to oven cooking (170 °C/18 min) and chilling (+ 4 °C/15 d). The addition of vegetable oils caused a significant reduction of saturated fatty acids and a concomitant enrichment in unsaturated fatty acids. The incorporation of vegetable oils to porcine patties caused a significant reduction of TBARS formed as a result of cooking and the subsequent chilling. The usage of vegetable oils as back‐fat replacers had no impact on the formation of protein carbonyls. Porcine patties with A‐ and O‐patties displayed a more favorable ratio between volatiles contributing to rancidity and those contributing pleasant odor notes. Treated and control patties underwent similar discoloration during processing. The usage of vegetable oils and particularly, avocado and olive oils, as back‐fat replacers, could be an interesting strategy to improve the nutritional and technological properties of porcine patties.El presente estudio tuvo como objetivo examinar el impacto del reemplazo parcial de grasa en la espalda (50%) del aguacate (A), el girasol (S) y el aceite de oliva (O) en la composición química, la estabilidad oxidativa, el color y la textura de los porcinos. Hamburguesas (10% de grasa) sometidas a cocción en horno (170 ° C / 18 min) y enfriamiento (+ 4 ° C / 15 d). La adición de aceites vegetales causó una reducción significativa de los ácidos grasos saturados y un enriquecimiento concomitante en ácidos grasos insaturados. La incorporación de aceites vegetales a las empanadas porcinas causó una reducción significativa de los TBARS formados como resultado de la cocción y el enfriamiento posterior. El uso de aceites vegetales como sustitutos de la grasa de la espalda no tuvo ningún impacto en la formación de carbonilos de proteínas. Las empanadas porcinas con A y O muestran una relación más favorable entre las sustancias volátiles que contribuyen a la rancidez y las que aportan agradables notas de olor. Las empanadas tratadas y de control sufrieron una decoloración similar durante el procesamiento. El uso de aceites vegetales y, en particular, los aceites de aguacate y oliva, como sustitutos de la grasa de la espalda, podría ser una estrategia interesante para mejorar las propiedades nutricionales y tecnológicas de las empanadas porcinas.Journal of food science2019-05-29T17:42:59Z2019-05-29T17:42:59Z2011-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1111/j.1750-3841.2011.02327.x0022-1147http://dspace.uan.mx:8080/jspui/handle/123456789/1978https://onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2011.02327.xreponame:Repositorio Institucional Aramara de la UANinstname:Universidad Autónoma de Nayaritinstacron:UANengPúblico en generalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/cc-by-nc-saoai:dspace.uan.mx:123456789/19782024-08-28T03:18:58Z
dc.title.none.fl_str_mv PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
title PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
spellingShingle PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
200688
Color
Fat-replacers
Oxidative stability
Pork burger patties
Texture
Vegetable oils
Reemplazos de grasa  
Estabilidad oxidativa  
Empanadas De Hamburguesa De Cerdo  
Textura  
Aceites vegetales
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6]
title_short PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
title_full PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
title_fullStr PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
title_full_unstemmed PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
title_sort PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGE
dc.creator.none.fl_str_mv 200688
0
0
RODRIGUEZ CARPENA, JAVIER GERMAN
MORCUENDE, DAVID
ESTEVEZ, MARIO
author 200688
author_facet 200688
0
RODRIGUEZ CARPENA, JAVIER GERMAN
MORCUENDE, DAVID
ESTEVEZ, MARIO
author_role author
author2 0
RODRIGUEZ CARPENA, JAVIER GERMAN
MORCUENDE, DAVID
ESTEVEZ, MARIO
author2_role author
author
author
author
dc.subject.none.fl_str_mv Color
Fat-replacers
Oxidative stability
Pork burger patties
Texture
Vegetable oils
Reemplazos de grasa  
Estabilidad oxidativa  
Empanadas De Hamburguesa De Cerdo  
Textura  
Aceites vegetales
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6]
topic Color
Fat-replacers
Oxidative stability
Pork burger patties
Texture
Vegetable oils
Reemplazos de grasa  
Estabilidad oxidativa  
Empanadas De Hamburguesa De Cerdo  
Textura  
Aceites vegetales
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6]
description The present study was aimed to examine the impact of partial back‐fat replacement (50%) by avocado (A), sunflower (S), and olive (O) oil on the chemical composition, oxidative stability, color, and texture of porcine burger patties (10% fat) subjected to oven cooking (170 °C/18 min) and chilling (+ 4 °C/15 d). The addition of vegetable oils caused a significant reduction of saturated fatty acids and a concomitant enrichment in unsaturated fatty acids. The incorporation of vegetable oils to porcine patties caused a significant reduction of TBARS formed as a result of cooking and the subsequent chilling. The usage of vegetable oils as back‐fat replacers had no impact on the formation of protein carbonyls. Porcine patties with A‐ and O‐patties displayed a more favorable ratio between volatiles contributing to rancidity and those contributing pleasant odor notes. Treated and control patties underwent similar discoloration during processing. The usage of vegetable oils and particularly, avocado and olive oils, as back‐fat replacers, could be an interesting strategy to improve the nutritional and technological properties of porcine patties.
publishDate 2011
dc.date.none.fl_str_mv 2011-09
2019-05-29T17:42:59Z
2019-05-29T17:42:59Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1111/j.1750-3841.2011.02327.x
0022-1147
http://dspace.uan.mx:8080/jspui/handle/123456789/1978
url https://doi.org/10.1111/j.1750-3841.2011.02327.x
http://dspace.uan.mx:8080/jspui/handle/123456789/1978
identifier_str_mv 0022-1147
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Público en general
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/cc-by-nc-sa
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/cc-by-nc-sa
dc.publisher.none.fl_str_mv Journal of food science
publisher.none.fl_str_mv Journal of food science
dc.source.none.fl_str_mv https://onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2011.02327.x
reponame:Repositorio Institucional Aramara de la UAN
instname:Universidad Autónoma de Nayarit
instacron:UAN
instname_str Universidad Autónoma de Nayarit
instacron_str UAN
institution UAN
reponame_str Repositorio Institucional Aramara de la UAN
collection Repositorio Institucional Aramara de la UAN
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1858175981488963584
score 15,81155

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