Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

Iliani Patinho is grateful to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil, for the master scholarship (process n° 1766129). Juan D. Rios-Mera received the support of the CIENCIACTIVA programme, PhD scholarship contract n° 238-2018-FONDECYT. The authors would also like...

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Detalles Bibliográficos
Autores: Patinho, Iliani, Selani, Miriam Mabel, Saldaña, Erick, Bortoluzzi Teixeira, Ana Clara, Rios-Mera, Juan Dario, da Silva, Claudia Maria, Kushida, Marta, Contreras-Castillo, Carmen J.
Tipo de recurso: artículo
Fecha de publicación:2021
País:Perú
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Idioma:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/2401
Acceso en línea:https://hdl.handle.net/20.500.12390/2401
https://doi.org/10.1016/j.meatsci.2020.108307
Access Level:acceso abierto
Palabra clave:Texture profile analysis
Agaricus bisporus
Beef burger
Fat reduction
Lipid oxidation
Sensory profile
http://purl.org/pe-repo/ocde/ford#4.04.01
Descripción
Sumario:Iliani Patinho is grateful to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil, for the master scholarship (process n° 1766129). Juan D. Rios-Mera received the support of the CIENCIACTIVA programme, PhD scholarship contract n° 238-2018-FONDECYT. The authors would also like to thank Zucca mushrooms Company, VPJ Foods, Ibrac Additives and Condiments and Sealed Air Brazil, for donating ingredients, raw materials and packaging.

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