Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (<i>Lepidium meyenni</i>) Flour, and Chincho (<i>Tagetes elliptica</i> Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (<i>Lepidium meyenni</i>) Flour, and Chincho (<i>Tagetes elliptica</i> Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH...

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Bibliografiska uppgifter
Huvudupphovsmän: Francis Cerrón-Mercado, Carmen M. Botella-Martínez, Bettit K. Salvá-Ruíz, Juana Fernández-López, Jose A. Pérez-Alvarez, Manuel Viuda-Martos
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2022-07-01
Serie:Foods
Ämnen:
healthy burgers
gelled emulsion
chincho (<i>Tagetes elliptica</i> Sm.) essential oil
soja oil
fat replacement
fatty acid profile
Länkar:https://www.mdpi.com/2304-8158/11/15/2198

Internet

https://www.mdpi.com/2304-8158/11/15/2198

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