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.
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 . .
