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

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 produc...

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Detalles Bibliográficos
Autores principales: de Oliveira, Adrieni Santos, dos Santos, Bibiana Alves, Farias, Carla Andressa Almeida, Correa, Leticia Pereira, Cordeiro, Madison Willy Silva, Pinton, Mariana Basso, Barcia, Milene Teixeira, Wagner, Roger, Cichoski, Alexandre José, Barin, Juliano Smanioto, Lorenzo, José Manuel, Nieto, Gema, Campagnol, Paulo Cezar Bastianello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137613/
https://www.ncbi.nlm.nih.gov/pubmed/37107426
http://dx.doi.org/10.3390/foods12081631
Descripción
Sumario: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.

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