Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Meat Science

Volumn 130, Issue , 2017, Pages 16-25

  Heck, Rosane Teresinha ^a   Vendruscolo, Raquel Guidetti ^a   de Araújo Etchepare, Mariana ^a   Cichoski, Alexandre José ^a   de Menezes, Cristiano Ragagnin ^a   Barin, Juliano Smanioto ^a   Lorenzo, José Manuel ^b   Wagner, Roger ^a   Campagnol, Paulo Cezar Bastianello ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

CATA; Chia oil; Healthier meat products; Linseed oil; Low fat; Microencapsulation

Indexed keywords

GELATION; MICROENCAPSULATION; OILSEEDS; SENSORY PERCEPTION;

CATA; CHIA OIL; LINSEED OIL; MEAT PRODUCTS; SENSORY PROPERTIES; SENSORY QUALITIES; TECHNOLOGICAL PROPERTIES; TEMPERATURE CONDITIONS;

OILS AND FATS;

LINSEED OIL; UNSATURATED FATTY ACID; VEGETABLE OIL;

ANALYSIS; ANIMAL; BOVINE; COOKING; DRUG FORMULATION; FAT INTAKE; FEMALE; FOOD HANDLING; HUMAN; MALE; MEAT; PH; PIG; TASTE;

ANIMALS; CATTLE; COOKING; DIETARY FATS; DRUG COMPOUNDING; FATTY ACIDS, UNSATURATED; FEMALE; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LINSEED OIL; MALE; MEAT PRODUCTS; PLANT OILS; SWINE; TASTE;

EID: 85016057215     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.03.010     Document Type: Article

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