Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

The objective of this study was the incorporation of a water–oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The...

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Detalles Bibliográficos
Autores principales: Almaráz-Buendia, Isaac, Hernández-Escalona, Adriana, González-Tenorio, Roberto, Santos-Ordoñez, Nestor, Espino-García, José Jesús, Martínez-Juárez, Víctor, Meza-Nieto, Martin A., Campos Montiel, Rafael Germán
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769922/
https://www.ncbi.nlm.nih.gov/pubmed/31443600
http://dx.doi.org/10.3390/foods8090357

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769922/
https://www.ncbi.nlm.nih.gov/pubmed/31443600
http://dx.doi.org/10.3390/foods8090357

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