دورية أكاديمية
Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers
| العنوان: | Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers |
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| المؤلفون: | Nicoleta Cîrstea (Lazăr), Violeta Nour, Alexandru Radu Corbu, Georgiana Gabriela Codină |
| المصدر: | Gels, Vol 9, Iss 12, p 970 (2023) |
| بيانات النشر: | MDPI AG, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Science LCC:Chemistry LCC:Inorganic chemistry LCC:General. Including alchemy |
| مصطلحات موضوعية: | emulsion gels, lipid composition, oxidative stability, pea protein isolate, soy protein isolate, technological properties, Science, Chemistry, QD1-999, Inorganic chemistry, QD146-197, General. Including alchemy, QD1-65 |
| الوصف: | This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers—pea and soy protein isolates—and three different cold gelling agents—chitosan, pectin and xanthan—to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2310-2861 |
| العلاقة: | https://www.mdpi.com/2310-2861/9/12/970Test; https://doaj.org/toc/2310-2861Test |
| DOI: | 10.3390/gels9120970 |
| الوصول الحر: | https://doaj.org/article/44c161f32a1b48569e715163e8aff7a8Test |
| رقم الانضمام: | edsdoj.44c161f32a1b48569e715163e8aff7a8 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 23102861 |
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| DOI: | 10.3390/gels9120970 |