TY  - JOUR
AU  - Vargas-Ramella, Marcio
AU  - Munekata, Paulo E.S.
AU  - Pateiro, Mirian
AU  - Franco, Daniel
AU  - Campagnol, Paulo C.B.
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5286
AB  - Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.
PB  - MDPI, BASEL
T2  - Foods
T1  - Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
IS  - 5
VL  - 9
DO  - 10.3390/foods9050571
ER  - 

@article{
author = "Vargas-Ramella, Marcio and Munekata, Paulo E.S. and Pateiro, Mirian and Franco, Daniel and Campagnol, Paulo C.B. and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils",
number = "5",
volume = "9",
doi = "10.3390/foods9050571"
}

Vargas-Ramella, M., Munekata, P. E.S., Pateiro, M., Franco, D., Campagnol, P. C.B., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. in Foods
MDPI, BASEL., 9(5).
https://doi.org/10.3390/foods9050571

Vargas-Ramella M, Munekata PE, Pateiro M, Franco D, Campagnol PC, Tomašević I, Domínguez R, Lorenzo JM. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. in Foods. 2020;9(5).
doi:10.3390/foods9050571 .

Vargas-Ramella, Marcio, Munekata, Paulo E.S., Pateiro, Mirian, Franco, Daniel, Campagnol, Paulo C.B., Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils" in Foods, 9, no. 5 (2020),
https://doi.org/10.3390/foods9050571 . .

TY  - JOUR
AU  - Vargas-Ramella, Marcio
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Franco, Daniel
AU  - Campagnol, Paulo C.B.
AU  - Munekata, Paulo E.S.
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5395
AB  - The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate
VL  - 125
DO  - 10.1016/j.lwt.2020.109223
ER  - 

@article{
author = "Vargas-Ramella, Marcio and Pateiro, Mirian and Barba, Francisco J. and Franco, Daniel and Campagnol, Paulo C.B. and Munekata, Paulo E.S. and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate",
volume = "125",
doi = "10.1016/j.lwt.2020.109223"
}

Vargas-Ramella, M., Pateiro, M., Barba, F. J., Franco, D., Campagnol, P. C.B., Munekata, P. E.S., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology
Elsevier, Amsterdam., 125.
https://doi.org/10.1016/j.lwt.2020.109223

Vargas-Ramella M, Pateiro M, Barba FJ, Franco D, Campagnol PC, Munekata PE, Tomašević I, Domínguez R, Lorenzo JM. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology. 2020;125.
doi:10.1016/j.lwt.2020.109223 .

Vargas-Ramella, Marcio, Pateiro, Mirian, Barba, Francisco J., Franco, Daniel, Campagnol, Paulo C.B., Munekata, Paulo E.S., Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate" in LWT-Food Science and Technology, 125 (2020),
https://doi.org/10.1016/j.lwt.2020.109223 . .