• español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Listar

    Todo UVaDOCComunidadesPor fecha de publicaciónAutoresMateriasTítulos

    Mi cuenta

    Acceder

    Estadísticas

    Ver Estadísticas de uso

    Compartir

    Ver ítem 
    •   UVaDOC Principal
    • PRODUCCIÓN CIENTÍFICA
    • Departamentos
    • Dpto. Pediatría e Inmunología, Obstetricia y Ginecología, Nutrición y Bromatología, Psiquiatría e Historia de la Ciencia
    • DEP55 - Artículos de revista
    • Ver ítem
    •   UVaDOC Principal
    • PRODUCCIÓN CIENTÍFICA
    • Departamentos
    • Dpto. Pediatría e Inmunología, Obstetricia y Ginecología, Nutrición y Bromatología, Psiquiatría e Historia de la Ciencia
    • DEP55 - Artículos de revista
    • Ver ítem
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano

    Exportar

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis

    Citas

    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/59233

    Título
    Banana pseudo-stem increases the water-holding capacity of minced pork batter and the oxidative stability of pork patties
    Autor
    Carballo, Diego Eloy
    Caro Canales, IrmaAutoridad UVA
    Gallego Arranz, CristinaAutoridad UVA
    González, Ana Rebeca
    Giráldez, Francisco Javier
    Mateo, Javier
    Andrés, Sonia
    Mateo, Javier
    Año del Documento
    2021
    Editorial
    MDPI
    Descripción
    Producción Científica
    Documento Fuente
    Foods, 2021, vol. 10, n. 9, 2173
    Resumen
    Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.
    Materias (normalizadas)
    Nutrición-Investigación
    Nutrición
    Materias Unesco
    3206 Ciencias de la Nutrición
    Palabras Clave
    Natural antioxidant
    Functional food
    Patty
    Antioxidante natural
    Comida funcional
    Hamburguesa
    Revisión por pares
    SI
    DOI
    10.3390/foods10092173
    Version del Editor
    https://www.mdpi.com/2304-8158/10/9/2173
    Propietario de los Derechos
    © 2021 The Authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/59233
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP55 - Artículos de revista [206]
    Mostrar el registro completo del ítem
    Ficheros en el ítem
    Nombre:
    Banana-Pseudo-Stem-Increase.pdf
    Tamaño:
    289.3Kb
    Formato:
    Adobe PDF
    Thumbnail
    Visualizar/Abrir
    Atribución 4.0 InternacionalLa licencia del ítem se describe como Atribución 4.0 Internacional

    Universidad de Valladolid

    Powered by MIT's. DSpace software, Version 5.10