Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH...

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Detalles Bibliográficos
Autores principales: Cerrón-Mercado, Francis, Botella-Martínez, Carmen M., Salvá-Ruíz, Bettit K., Fernández-López, Juana, Pérez-Alvarez, Jose A., Viuda-Martos, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332286/
https://www.ncbi.nlm.nih.gov/pubmed/35892783
http://dx.doi.org/10.3390/foods11152198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332286/
https://www.ncbi.nlm.nih.gov/pubmed/35892783
http://dx.doi.org/10.3390/foods11152198

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