Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life
Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction)in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%)was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage)and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content)and no effect on microbiological safety.
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Elsevier BV
2019
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Subjects: | Chia, Frankfurters, Oxidation, Residual nitrite level, |
Online Access: | http://hdl.handle.net/10261/195492 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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dig-iata-es-10261-1954922020-12-12T16:57:27Z Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life Fernández-López, J. Lucas-González, R. Viuda-Martos, M. Sayas-Barberá, E. Navarro, C. Haros, Monika Pérez-Álvarez, J.A. Ministerio de Economía y Competitividad (España) European Commission Chia Frankfurters Oxidation Residual nitrite level Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction)in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%)was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage)and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content)and no effect on microbiological safety. This work was financially supported by the grant of Ministry of Economy, Industry and Competitiveness (MEIC-Spain) for the project: AGL2016-75687-C2-2-R (AEI/FEDER, UE). Peer Reviewed 2019-11-25T12:54:17Z 2019-11-25T12:54:17Z 2019 2019-11-25T12:54:18Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.meatsci.2019.05.028 issn: 0309-1740 Meat Science 156: 139-145 (2019) http://hdl.handle.net/10261/195492 10.1016/j.meatsci.2019.05.028 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75687-C2-2-R Publisher's version Sí open Elsevier BV |
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Chia Frankfurters Oxidation Residual nitrite level Chia Frankfurters Oxidation Residual nitrite level |
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Chia Frankfurters Oxidation Residual nitrite level Chia Frankfurters Oxidation Residual nitrite level Fernández-López, J. Lucas-González, R. Viuda-Martos, M. Sayas-Barberá, E. Navarro, C. Haros, Monika Pérez-Álvarez, J.A. Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life |
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Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction)in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%)was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage)and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content)and no effect on microbiological safety. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Fernández-López, J. Lucas-González, R. Viuda-Martos, M. Sayas-Barberá, E. Navarro, C. Haros, Monika Pérez-Álvarez, J.A. |
format |
artículo |
topic_facet |
Chia Frankfurters Oxidation Residual nitrite level |
author |
Fernández-López, J. Lucas-González, R. Viuda-Martos, M. Sayas-Barberá, E. Navarro, C. Haros, Monika Pérez-Álvarez, J.A. |
author_sort |
Fernández-López, J. |
title |
Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life |
title_short |
Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life |
title_full |
Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life |
title_fullStr |
Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life |
title_full_unstemmed |
Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life |
title_sort |
chia (salvia hispanica l.)products as ingredients for reformulating frankfurters: effects on quality properties and shelf-life |
publisher |
Elsevier BV |
publishDate |
2019 |
url |
http://hdl.handle.net/10261/195492 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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