Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum

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. Patt...

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Detalles Bibliográficos
Publicado: 2019
Materias:
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
Textural properties
Fish products
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v12_n4_p654_Vasile
http://hdl.handle.net/20.500.12110/paper_19355130_v12_n4_p654_Vasile
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_19355130_v12_n4_p654_Vasile
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spelling paper:paper_19355130_v12_n4_p654_Vasile2023-06-08T16:31:56Z Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum 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 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. 2019 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v12_n4_p654_Vasile http://hdl.handle.net/20.500.12110/paper_19355130_v12_n4_p654_Vasile
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
topic_facet 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
description 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.
title Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
title_short Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
title_full Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
title_fullStr Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
title_full_unstemmed Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
title_sort physicochemical, nutritional, and stability aspects of a meat product (gluteus medius) enriched with encapsulated fish oil in polyelectrolyte beads containing prosopis alba exudate gum
publishDate 2019
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v12_n4_p654_Vasile
http://hdl.handle.net/20.500.12110/paper_19355130_v12_n4_p654_Vasile
_version_ 1768543346332008448

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