Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids-Reference-Cited by-同舟云学术

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

Published:2023-04-13 Issue:8 Volume:12 Page:1631
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

de Oliveira Adrieni Santos¹,dos Santos Bibiana Alves¹,Farias Carla Andressa Almeida¹^ORCID,Correa Leticia Pereira¹,Cordeiro Madison Willy Silva¹,Pinton Mariana Basso¹,Barcia Milene Teixeira¹^ORCID,Wagner Roger¹^ORCID,Cichoski Alexandre José¹,Barin Juliano Smanioto¹,Lorenzo José Manuel²³^ORCID,Nieto Gema⁴^ORCID,Campagnol Paulo Cezar Bastianello¹^ORCID

Affiliation:

1. Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil

2. Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain

3. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain

4. Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30071 Murcia, Spain

Abstract

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.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/8/1631/pdf

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