Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

被引：6

作者：

de Oliveira, Adrieni Santos ^{[1
]}

dos Santos, Bibiana Alves ^{[1
]}

Farias, Carla Andressa Almeida ^{[1
]}

Correa, Leticia Pereira ^{[1
]}

Cordeiro, Madison Willy Silva ^{[1
]}

Pinton, Mariana Basso ^{[1
]}

Barcia, Milene Teixeira ^{[1
]}

Wagner, Roger ^{[1
]}

Cichoski, Alexandre Jose ^{[1
]}

Barin, Juliano Smanioto ^{[1
]}

Lorenzo, Jose Manuel ^{[2
,3
]}

Nieto, Gema ^{[4
]}

Campagnol, Paulo Cezar Bastianello ^{[1
]}

机构：

[1] Univ Fed Santa Maria, Dept Tecnol & Ciencia Alimentos, BR-97105900 Santa Maria, RS, Brazil

[2] Ctr Tecnol Carne Galicia, Adva Galicia 4,Parque Tecnol Galicia, San Cibrao das Vinas 32900, Spain

[3] Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004, Spain

[4] Univ Murcia, Fac Vet Sci, Dept Food Technol Food Sci & Nutr, Reg Campus Int Excellence Campus Mare Nostrum, Murcia 30071, Spain

来源：

FOODS | 2023年 / 12卷 / 08期

关键词：

lipid oxidation; linseed oil; pea protein; microwave hydrodiffusion and gravity; green chemistry; BOLOGNA-TYPE SAUSAGES; SENSORY PROPERTIES; LIPID OXIDATION; MEAT; QUALITY; OIL; ANTIOXIDANT; EMULSION; PRODUCE; POMACE;

D O I：

10.3390/foods12081631

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity-MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products' technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers' sensory profile.

引用

页数：16

共 50 条

[1] Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs
Ren, Yuan
Perez, Tulia I.
Zuidhof, Martin J.
Renema, Robert A.
Wu, Jianping
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (47) : 11595 - 11602
[2] Improving oxidative stability of omega-3 enriched pork by addition of sugars
Peethambaran, K.
Aalhus, J.
Juarez, M.
Larsen, I.
Dugan, M.
Bruce, H. L.
CANADIAN JOURNAL OF ANIMAL SCIENCE, 2011, 91 (03) : 519 - 519
[3] Ginger Extract and Omega-3 Fatty Acids Supplementation: A Promising Strategy to Improve Diabetic Cardiomyopathy
Yu, Yanyan
Gao, Min
Xu, Hong
PHYSIOLOGICAL RESEARCH, 2024, 73 (03) : 351 - 367
[4] Bioavailability and metabolism of omega-3 polyunsaturated fatty acids in pigs and omega-3 polyunsaturated fatty acid-enriched pork: A review
Huang, C.
Chiba, L., I
Bergen, W. G.
LIVESTOCK SCIENCE, 2021, 243
[5] Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis
Jovanovichs, Marcos Roberto Casarin
dos Santos, Bibiana Alves
Monteiro, Camila Sant'Anna
Pedro, Douglas
Correa, Leticia Pereira
Cordeiro, Madison Willy Silva
Pinton, Mariana Basso
Cichoski, Alexandre Jose
Mallmann, Carlos Augusto
Wagner, Roger
Emanuelli, Tatiana
Campagnol, Paulo Cezar Bastianello
MEAT SCIENCE, 2025, 221
[6] Enrichment of pork with omega-3 fatty acids from fishmeal
Howe, PRC
Abbey, M
Topping, DL
Belling, B
Illman, R
PROCEEDINGS OF THE NUTRITION SOCIETY OF AUSTRALIA, VOL 20, 1996, 20 : 98 - 98
[7] Pork as a Source of Omega-3 (n-3) Fatty Acids
Dugan, Michael E. R.
Vahmani, Payam
Turner, Tyler D.
Mapiye, Cletos
Juarez, Manuel
Prieto, Nuria
Beaulieu, Angela D.
Zijlstra, Ruurd T.
Patience, John F.
Aalhus, Jennifer L.
JOURNAL OF CLINICAL MEDICINE, 2015, 4 (12) : 1999 - 2011
[8] Oxidative stability in grinds from omega-3 enhanced pork
Juarez, M.
Dugan, M. E. R.
Larsen, I. L.
Thacker, R.
Rolland, D. C.
Aalhus, J. L.
CANADIAN JOURNAL OF ANIMAL SCIENCE, 2011, 91 (04) : 623 - 634
[9] Oxidative stability of pork patties enriched with Omega-3 and natural antioxidants by modifying animal's diet
Bernardi, Daniela Miotto
Bertol, Teresinha Marisa
Coldebella, Arlei
de Paris, Leandro Daniel
Dieterich, Fabiana
Sgarbieri, Valdemiro Carlos
ANNALS OF NUTRITION AND METABOLISM, 2015, 67 : 540 - 540
[10] Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
Bertol, Teresinha Marisa
Ludke, Jorge Vitor
Lemes de Campos, Rogerio Manoel
Kawski, Vicky Lilge
Cunha Junior, Anildo
Pereira de Figueiredo, Elsio Antonio
CIENCIA RURAL, 2017, 47 (04):

← 1 2 3 4 5 →