| Title: | Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary |
| Author(s): | Heck RT; Fagundes MB; Cichoski AJ; de Menezes CR; Barin JS; Lorenzo JM; Wagner R; Campagnol PCB; |
| Address: | "Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil. Centro Tecnologico de la Carne de Galicia, Parque Tecnologico de Galicia, San Cibran das Vinas, Rua Galicia N 4, Ourense, Spain. Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulo.campagnol@ufsm.br" |
| DOI: | 10.1016/j.meatsci.2018.10.017 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF?ª++?ª+7.5% water +2.5% unencapsulated CO); HM1 (10% PBF?ª++?ª+10% CO microparticles); HM2 (10% PBF?ª++?ª+10% CO microparticles enriched by UAE) and HM3 (10% PBF?ª++?ª+10% CO microparticles enriched by CME). The volatile compounds and the sensory properties (Check-All-That-Apply and overall acceptability) of burgers were evaluated at days 1 and 120 of frozen storage. The control, HCO, and HM1 groups were characterized for volatile compounds produced by lipid and protein oxidation, and sensory descriptors related to lipid oxidation. HM2 and HM3 groups presented an increase in terpenic volatiles and were characterized by the descriptors herbal and pleasant aroma and ideal texture. In addition, liking scores were positively correlated to the descriptors that characterized the HM2 and HM3 groups" |
| Keywords: | Adolescent Adult Animals Cattle Consumer Behavior Fat Substitutes Female Food Storage Freezing Humans Male Meat Products/*analysis Middle Aged Oxidation-Reduction Plant Oils/*chemistry Rosmarinus/*chemistry Salvia/*chemistry Swine Volatile Organic Compoun; |
| Notes: | "MedlineHeck, Rosane Teresinha Fagundes, Mariane Bittencourt Cichoski, Alexandre Jose de Menezes, Cristiano Ragagnin Barin, Juliano Smanioto Lorenzo, Jose Manuel Wagner, Roger Campagnol, Paulo Cezar Bastianello eng England 2018/11/06 Meat Sci. 2019 Feb; 148:164-170. doi: 10.1016/j.meatsci.2018.10.017. Epub 2018 Oct 25" |
