Cargando…

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hamidioglu, Irfan, Alenčikienė, Gitana, Dzedulionytė, Miglė, Zabulionė, Aelita, Bali, Aditya, Šalaševičienė, Alvija
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778192/ https://www.ncbi.nlm.nih.gov/pubmed/36553772 http://dx.doi.org/10.3390/foods11244030

Ejemplares similares

Exploring Causes and Potential Solutions for Food Waste among Young Consumers
por: Clement, Jesper, et al.
Publicado: (2023)

Exploring the Antimicrobial Potential and Stability of Black Soldier Fly (Hermentia illucens) Larvae Fat for Enhanced Food Shelf-Life
por: Zabulionė, Aelita, et al.
Publicado: (2023)

Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues
por: Razavizadeh, Seyedmahmood, et al.
Publicado: (2022)

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
por: Martins, Artur J., et al.
Publicado: (2020)

Waxy Oleogels for Partial Substitution of Solid Fat in Margarines
por: Sobolev, Roman, et al.
Publicado: (2023)

Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute
por: Yen, Feng-Chun, et al.
Publicado: (2023)

Oleogels as a Fat Substitute in Food: A Current Review
por: da Silva, Roberta Claro, et al.
Publicado: (2023)

Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics
por: Ball, Jase J., et al.
Publicado: (2021)

Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)
por: Imm, Bue-Young, et al.
Publicado: (2014)

Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara
por: Shin, Kyung-Ok, et al.
Publicado: (2022)

Quantitative tools in microbial and chemical risk assessment
por: Zabulionė, Aelita, et al.
Publicado: (2023)

Effect of Anolyte on S. Typhimurium and L. monocytogenes Growth in Minced Pork and Beef Cuts
por: Riešutė, Reda, et al.
Publicado: (2022)

Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products
por: Perța-Crișan, Simona, et al.
Publicado: (2022)

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate
por: Zhang, Ruoning, et al.
Publicado: (2022)

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes
por: da Silva, Thais Lomonaco Teodoro, et al.
Publicado: (2023)

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel
por: Patel, Ashok R, et al.
Publicado: (2015)

Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter
por: Pușcaș, Andreea, et al.
Publicado: (2022)

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
por: Alvarez, María Dolores, et al.
Publicado: (2021)

Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality
por: Sun, Xiao, et al.
Publicado: (2021)

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat
por: Moon, Kyungwon, et al.
Publicado: (2021)

Plant‐based foods as meat and fat substitutes
por: Munialo, Claire D., et al.
Publicado: (2023)

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties
por: Khalid, Anam, et al.
Publicado: (2021)

Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties
por: Zastrow, Lisa, et al.
Publicado: (2022)

Natural Gums as Oleogelators
por: Banaś, Karol, et al.
Publicado: (2021)

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration
por: Zhang, Yingzhu, et al.
Publicado: (2023)

Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes
por: Wang, Ziyu, et al.
Publicado: (2023)

Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization
por: Malvano, Francesca, et al.
Publicado: (2022)

Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels
por: Pang, Min, et al.
Publicado: (2022)

Application of Raw and Defatted by Supercritical CO(2) Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties
por: Kerner, Kristi, et al.
Publicado: (2021)

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour
por: Augustyńska-Prejsnar, Anna, et al.
Publicado: (2022)

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking
por: Zhang, Yanjun, et al.
Publicado: (2015)

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
por: Mahmud, Niaz, et al.
Publicado: (2023)

Application of Emulsion Gels as Fat Substitutes in Meat Products
por: Ren, Yuqing, et al.
Publicado: (2022)

Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement
por: Janardhanan, Rasmi, et al.
Publicado: (2022)

The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies
por: Kim, Doyoung, et al.
Publicado: (2022)

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties
por: Serdaroğlu, Meltem, et al.
Publicado: (2017)

Oleogels—Their Applicability and Methods of Characterization
por: Flöter, Eckhard, et al.
Publicado: (2021)

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage
por: Jeong, Jin Young, et al.
Publicado: (2015)

Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
por: Sharma, Priyanka, et al.
Publicado: (2020)

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties
por: Velázquez, Lidiana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_tsqg9s06d7nqkeed81cvlvojbt