| Literature DB >> 30145411 |
Rosane Teresinha Heck1, Bruna Nichelle Lucas1, Daniele Jorge Paiva Dos Santos1, Mariana Basso Pinton1, Mariane Bittencourt Fagundes1, Mariana de Araújo Etchepare1, Alexandre José Cichoski1, Cristiano Ragagnin de Menezes1, Juliano Smanioto Barin1, Roger Wagner1, Paulo Cezar Bastianello Campagnol2.
Abstract
In the first part of this study, the oxidative stability of chia oils enriched with rosemary by ultrasound-assisted extraction (UAE) and by a conventional maceration extraction (CME) was evaluated. In the second part, chia oil enriched with rosemary by UAE or CME was microencapsulated and used to replace 50% fat in burgers. The oxidative and sensory quality of burgers were evaluated during 120 days of storage at -18 °C. Chia oil enriched with rosemary by UAE presented a higher oxidative stability compared to CME. Higher Eh and TBARS values were found in burgers containing chia oil microparticles without rosemary. The burgers produced with chia oil microparticles enriched with rosemary by UAE showed greater oxidative stability than other treatments, mainly after cooking. Furthermore, the incorporation of rosemary antioxidants to chia oil reduced the sensory defects caused by the lipid reformulation.Entities:
Keywords: Healthier meat products; Microencapsulation; Natural antioxidant; Omega 3; Ultrasound-assisted extraction
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Year: 2018 PMID： 30145411 DOI： 10.1016/j.meatsci.2018.08.009
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209