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This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis alba tree (G) was assessed as wall component of alginate-chitosan beads. Patty-type products based on beef (gluteus medius) and pork back fat (P) were nutritionally improved by adding free fish oil (P+FO), fish oil encapsulated in alginate-chitosan (P+ACh), or alginate-gum-chitosan (P+AChG) beads. In enriched raw products, the EPA+DHA content was increased 13 folds, and the n3/n6 ratio was 45–55% higher than control. During cooking, the encapsulates increased the oil retention (91 to 94%) respect to samples added with free oil (84%), and modulated the chromatic (∆E = 1.5–1.9) and textural properties (hardness was increased 10–50%; elasticity was reduced 40%) of the cooked meat products. In presence of G, polyunsaturated fatty acids retention was higher (99%) than in P+ACh (95%) or in P+FO (94%). Additionally, P+AChG showed the lowest oxidative damage (TBA value was 50% lower than P+FO) at the end of freeze storage (90 days at − 18 °C) and subsequent heat treatment (15 min at 200 °C). Present results showed that Prosopis alba exudate gum emerges as a novel and useful excipient for the development of polyelectrolyte encapsulation systems able to protect functional lipids in meat-based products. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.


Documento: Artículo
Título:Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
Autor:Vasile, F.E.; Romero, A.M.; Judis, M.A.; Mazzobre, M.F.
Filiación:Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco H3700LGM, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
Laboratorio de Propiedades y Conservación de Biomoléculas, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria - Pabellón Industrias (1428), Buenos Aires, Argentina
Palabras clave:Fish oil encapsulation; Meat product; Oxidative stability; Polyelectrolyte beads; Prosopis alba exudate gum; Alginate; Chitosan; Fish; Meats; Oils and fats; Polyelectrolytes; Polyunsaturated fatty acids; Thermal processing (foods); Chitosan beads; Encapsulation systems; Fish oil; Meat products; Oxidative damage; Oxidative stability; Prosopis alba exudate gum; Textural properties; Fish products
Página de inicio:654
Página de fin:664
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.


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---------- APA ----------
Vasile, F.E., Romero, A.M., Judis, M.A. & Mazzobre, M.F. (2019) . Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum. Food and Bioprocess Technology, 12(4), 654-664.
---------- CHICAGO ----------
Vasile, F.E., Romero, A.M., Judis, M.A., Mazzobre, M.F. "Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum" . Food and Bioprocess Technology 12, no. 4 (2019) : 654-664.
---------- MLA ----------
Vasile, F.E., Romero, A.M., Judis, M.A., Mazzobre, M.F. "Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum" . Food and Bioprocess Technology, vol. 12, no. 4, 2019, pp. 654-664.
---------- VANCOUVER ----------
Vasile, F.E., Romero, A.M., Judis, M.A., Mazzobre, M.F. Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum. Food. Bioprocess Technol. 2019;12(4):654-664.