Tác động của việc thay thế protein đậu nành bằng protein từ các loại đậu và tảo biển đến chất lượng của bánh rotti gà

Agregán R, Munekata PE, Franco D, Dominguez R, Carballo J, Lorenzo JM (2017a) Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions. Food Res Int 99:986–994. https://doi.org/10.1016/j.foodres.2016.11.009 Agregán R, Munekata PE, Franco D, Dominguez R, Carballo J, Lorenzo JM (2017b) Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage. Food Res Int 99:1095–1102. https://doi.org/10.1016/j.foodres.2016.10.029 Agregán R, Munekata PE, Franco D, Dominguez R, Carballo J, Lorenzo JM (2017c) Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS. Food Res Int 99:979–985. https://doi.org/10.1016/j.foodres.2017.03.043 Agregán R, Munekata PE, Franco D, Carballo J, Barba FJ, Lorenzo JM (2018) Antioxidant Potential of extracts obtained from macro-(Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and micro-algae (Chlorella vulgaris and Spirulina platensis) assisted by ultrasound. Medicines 5:33. https://doi.org/10.3390/medicines5020033 Anonymous (2007) UNE-EN ISO 8589:2010 Sensory anlalysis. General guidance for the desing fo test rooms (ISO 8589:2007). ISO Arnaudas L, Caverni A, Lou LM, Vercet A et al (2013) Fuentes ocultas de fósforo: presencia de aditivos con contenido en fósforo en los alimentos procesados. Diálisis y Transplantes 34:154–159. https://doi.org/10.1016/j.dialis.2013.06.001 Arora B, Kamal S, Sharma VP (2017) Effect of binding agents on quality characteristics of mushroom based sausage analogue. J Food Process Preserv 41:1–8. https://doi.org/10.1111/jfpp.13134 Bazzano LA, He J, Ogden LG et al (2001) Legume consumption and risk of coronary heart disease in US men and women: NHANES I epidemiologic follow-up study. Arch Intern Med 161:2573–2578. https://doi.org/10.1001/archinte.161.21.2573 Bleakley S, Hayes M (2017) Algal proteins: extraction, application, and challenges concerning production. Foods 6:2–34. https://doi.org/10.3390/foods6050033 Boye JI, Danquah AO, Lam Thang C, Zhao X (2012) Food Allerg. https://doi.org/10.1002/9781118308035.ch42 Choi Y-S, Choi J-H, Han D-J et al (2012) Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci 91:1–7. https://doi.org/10.1016/j.meatsci.2011.11.011 Cofrades S, López-López I, Solas MT et al (2008) Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci 79:767–776. https://doi.org/10.1016/j.meatsci.2007.11.010 Cofrades S, Benedí J, Garcimartin A et al (2017) A comprehensive approach to formulation of seaweed-enriched meat products: from technological development to assessment of healthy properties. Food Res Int 99:1084–1094. https://doi.org/10.1016/j.foodres.2016.06.029 Dawczynski C, Schubert R, Jahreis G (2007) Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chem 103:891–899. https://doi.org/10.1016/j.foodchem.2006.09.041 De Boer J, Schösler H, Boersema JJ (2013) Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat. Food Qual Prefer 28:32–35. https://doi.org/10.1016/j.foodqual.2012.07.008 Domínguez R, Crecente S, Borrajo P et al (2015) Effect of slaughter age on foal carcass traits and meat quality. Animal 9:1713–1720. https://doi.org/10.1017/S1751731115000671 Fleurence J (1999) Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends Food Sci Technol 10:25–28. https://doi.org/10.1016/S0924-2244(99)00015-1 Gómez M, Lorenzo JM (2013) Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed. Meat Sci 95:658–666. https://doi.org/10.1016/j.meatsci.2013.06.005 Granato D, de Araújo Calado VM, Jarvis B (2014) Observations on the use of statistical methods in food science and technology. Food Res Int 55:137–149. https://doi.org/10.1016/j.foodres.2013.10.024 Granato D, Santos JS, Escher GB et al (2018) Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: a critical perspective. Trends Food Sci Technol 72:83–90. https://doi.org/10.1016/j.tifs.2017.12.006 ISO (1978) Determination of nitrogen content, ISO 937:1978 standard. International standards meat and meat products. International Organization for Standardization. Genéve, Switzerland ISO (1997) Determination of moisture content, ISO 1442:1997 standard. International standards meat and meat products. International Organization for Standardization. Genéve, Switzerland López-López I, Cofrades S, Jiménez-Colmenero F (2009) Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci 83:148–154. https://doi.org/10.1016/j.meatsci.2009.04.014 Lorenzo JM, Pateiro M (2013) Influence of type of muscles on nutritional value of foal meat. Meat Sci 93:630–638. https://doi.org/10.1016/j.meatsci.2012.11.007 Lorenzo JM, Purriños L, Temperán S et al (2011) Physicochemical and nutritional composition of dry-cured duck breast. Poult Sci 90:931–940. https://doi.org/10.3382/ps.2010-01001 Lorenzo JM, Sarriés MV, Tateo A, Polidori P, Franco D, Lanza M (2014) Carcass characteristics, meat quality and nutritional value of horsemeat: a review. Meat Sci 96:1478–1488. https://doi.org/10.1016/j.meatsci.2013.12.006 Lorenzo JM, Agregán R, Munekata PE, Franco D, Carballo J, Şahin S, Lacomba R, Barba FJ (2017) Proximate composition and nutritional value of three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Mar Drugs 15:360. https://doi.org/10.3390/md15110360 Neacsu M, McBey D, Johnstone AM (2017) Chapter 22—meat reduction and plant-based food: replacement of meat: nutritional, health, and social aspects. In: Nadathur SR, Wanasundara JPD, Scanlin L (eds) Sustainable protein sources. Academic Press, San Diego, pp 359–375 O’Sullivan AM, O’Grady MN, O’Callaghan YC, Smyth TJ, O’Brien NM, Kerry JP (2016) Seaweed extracts as potential functional ingredients in yogurt. Innov Food Sci Emerg Technol 37:293–299. https://doi.org/10.1016/j.ifset.2016.07.031 Pateiro M, Lorenzo JM, Diaz S et al (2013) Meat quality of veal: discriminatory ability of weaning status. Span J Agric Res 11:1044–1056. https://doi.org/10.5424/sjar/2013114-4363 Rochfort S, Panozzo J (2007) Phytochemicals for health, the role of pulses. J Agric Food Chem 55:7981–7994. https://doi.org/10.1021/jf071704w Seves SM, Verkaik-Kloosterman J, Biesbroek S, Temme EH (2017) Are more environmentally sustainable diets with less meat and dairy nutritionally adequate? Public Health Nutr 20:2050–2062. https://doi.org/10.1017/S1368980017000763 Vainio A, Niva M, Jallinoja P, Latvala T (2016) From beef to beans: eating motives and the replacement of animal proteins with plant proteins among Finnish consumers. Appetite 106:92–100. https://doi.org/10.1016/j.appet.2016.03.002