The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage

Meat Science

Volumn 107, Issue , 2015, Pages 75-85

  Keenan, Derek F ^a   Resconi, Virginia C ^a   Smyth, Thomas J ^a   Botinestean, Cristina ^a   Lefranc, Célio ^a   Kerry, Joseph P ^b   Hamill, Ruth M ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

(Un encapsulated) fish oil; Beef burger; DOE; Fat substitution; GC MS; Oxidation; Vitamin E

Indexed keywords

BEEF; DESIGN OF EXPERIMENTS; DIGITAL STORAGE; FATTY ACIDS; FISH; FOOD PROCESSING; MEATS; OXIDATION; POLYUNSATURATED FATTY ACIDS;

BEEF BURGER; DOE; FISH OIL; GC-MS; VITAMIN-E;

OIL SHALE;

ALPHA TOCOPHEROL; EDIBLE OIL; FAT SUBSTITUTE; FISH OIL; MYOGLOBIN; OXYMYOGLOBIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID;

ANALYSIS; ANIMAL; BOVINE; COLOR; COOKING; DRUG FORMULATION; FAT SUBSTITUTE; FOOD HANDLING; FOOD STORAGE; HARDNESS; HUMAN; METABOLISM; ODOR; RED MEAT; STANDARDS; TASTE;

ANIMALS; CATTLE; COLOR; COOKING; DIETARY FATS, UNSATURATED; DRUG COMPOUNDING; FAT SUBSTITUTES; FATTY ACIDS, UNSATURATED; FISH OILS; FOOD STORAGE; FOOD TECHNOLOGY; HARDNESS; HUMANS; MYOGLOBIN; ODORS; RED MEAT; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

EID: 84928905497     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.04.013     Document Type: Article

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