Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers
Tóm tắt
Từ khóa
Tài liệu tham khảo
Abdel-Naeem, 2016, Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain, Meat Science, 118, 52, 10.1016/j.meatsci.2016.03.021
Agência Nacional de Vigilância Sanitária. Anvisa. (Brasil). Portaria nº 27, de 13 de janeiro de, 1998
Aleson-Carbonell, 2005, Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture, Food Science and Technology International, 11, 89, 10.1177/1082013205052003
Amaral, 2015, Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life, Food Functional, 6, 2768, 10.1039/C5FO00303B
Anderson, 2001, Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef, Food Research International, 34, 689, 10.1016/S0963-9969(01)00089-8
Anzaldúa-Morales, 1994
Aoac, 2005
Backers, 1997, Dietary fibres meat processing, International Food Marketing and Technology, 4
Bligh, 1959, A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911, 10.1139/o59-099
Borderías, 2005, New applications of fibres in foods: Addition to fishery products, Trends in Food Science & Technology, 16, 458, 10.1016/j.tifs.2005.03.011
Bourassa, 2016, Butyrate, neuroepigenetics and the gut microbiome: Can a high fiber diet improve brain health?, Neuroscience Letters, 625, 56, 10.1016/j.neulet.2016.02.009
Brewer, 2012, Reducing the fat content in ground beef without sacrificing quality: A review, Meat Science, 91, 385, 10.1016/j.meatsci.2012.02.024
Bourne, 1978, Texture profile analysis, Food Technology, 32, 62
Buege, 1978, Microssomal lipid peroxidation, Methods in Enzymology, 52, 302, 10.1016/S0076-6879(78)52032-6
Chen, 2004, Separation and purification of acidic polysaccharides and neutral polysaccharides in flaxseed gum, Journal of Food and Fermentation Industry, 30, 96
Chen, 2007, Interaction between flaxseed gum and meat protein, Journal of Food Engineering, 80, 1051, 10.1016/j.jfoodeng.2006.08.017
Elleuch, 2011, Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review, Food Chemistry, 124, 411, 10.1016/j.foodchem.2010.06.077
Fda
Fernández-Ginés, 2004, Lemon albedo as a new source of dietary fiber: Application to bologna sausages, Meat Science, 67, 7, 10.1016/j.meatsci.2003.08.017
Goldsmith, 2014, The role of diet on intestinal microbiota metabolism: Downstream impacts on host immune function and health, and therapeutic implications, Journal of Gastroenterology, 49, 785, 10.1007/s00535-014-0953-z
Goyal, 2014, Flax and flaxseed oil: An ancient medicine & modern functional food, Journal os Food Science and Technology, 51, 1633, 10.1007/s13197-013-1247-9
Hautrive, 2008, Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz, Ciência e Tecnologia de Alimentos, 28, 95, 10.1590/S0101-20612008000500016
Lee, 2005, The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties, Meat Science, 70, 683, 10.1016/j.meatsci.2005.02.017
López-Vargas, 2014, Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products, Meat Science, 97, 270, 10.1016/j.meatsci.2014.02.010
Muzzarelli, 1986, The determination of the degree of acetylation of chitosans by spectrophotometry, 385
Nishida, 2004, The joint WHO/FAO Expert consultation on diet, nutrition and the prevention of chronic diseases: Process, product and policy implications, Public Health Nutrition, 7, 245, 10.1079/PHN2003592
Novello, 2013, Golden flaxseed and its byproducts in beef patties: Physico-chemical evaluation and fatty acid profile, Ciência Rural, 43, 1707, 10.1590/S0103-84782013000900027
Ospina-E, 2012, Substitution of saturated fat in processed meat products: A review, Critical Reviews in Food Science and Nutrition, 52, 113, 10.1080/10408398.2010.493978
Peery, 2012, A high-fiber diet does not protect against asymptomatic diverticulosis, Gastroenterology, 142, 266, 10.1053/j.gastro.2011.10.035
Pendyal, 2000, The severe hypercholesterolemia phenotype: Genes and beyond
Piñero, 2008, Effect of oat's soluble fibre (b-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties, Meat Science, 80
Sánchez-Zapata, 2010, Effect of tiger nut fibre on quality characteristics of pork burger, Meat Science, 85, 70, 10.1016/j.meatsci.2009.12.006
Schulz, 1998, Emulsification properties of chitosan, Colloid & Polymer Science, 276, 1159, 10.1007/s003960050359
Slavin, 2013, Fiber and prebiotics: Mechanisms and health benefits, Nutrients, 5, 1417, 10.3390/nu5041417
Tungland, 2002, Non digestible oligo-and polysaccharides (dietary fiber): Their physiology and role in human health and food, Comprehensive Reviews in Food Science and Food Safety, 1, 73, 10.1111/j.1541-4337.2002.tb00009.x
Turhan, 2005, Utilization of hazelnut pellicle in low-fat beef burgers, Meat Science, 71, 312, 10.1016/j.meatsci.2005.03.027
Turhan, 2007, Utilization of wet okara in low-fat beef patties, Journal of Muscle Foods, 18, 226, 10.1111/j.1745-4573.2007.00081.x
Weiss, 2010, Advances in ingredient and processing systems for meat and meat products, Meat Science, 86, 196, 10.1016/j.meatsci.2010.05.008
Yilmaz, 2003, Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs, Meat Science, 67, 245, 10.1016/j.meatsci.2003.10.012