000102126 001__ 102126
000102126 005__ 20230519145407.0
000102126 0247_ $$2doi$$a10.3390/foods10020255
000102126 0248_ $$2sideral$$a124356
000102126 037__ $$aART-2021-124356
000102126 041__ $$aeng
000102126 100__ $$0(orcid)0000-0001-6892-4160$$aAinsa, A.
000102126 245__ $$aEnriched fresh pasta with a sea bass by-product, a novel food: fatty acid stability and sensory properties throughout shelf life
000102126 260__ $$c2021
000102126 5060_ $$aAccess copy available to the general public$$fUnrestricted
000102126 5203_ $$aA by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ¿-3 and ¿-6 was also confirmed. The conversion of a-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation.
000102126 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000102126 590__ $$a5.561$$b2021
000102126 592__ $$a0.726$$b2021
000102126 594__ $$a4.1$$b2021
000102126 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000102126 593__ $$aFood Science$$c2021$$dQ1
000102126 593__ $$aPlant Science$$c2021$$dQ1
000102126 593__ $$aMicrobiology$$c2021$$dQ1
000102126 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000102126 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000102126 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina, P.L.$$uUniversidad de Zaragoza
000102126 700__ $$0(orcid)0000-0003-2205-6913$$aRoncalés, P.$$uUniversidad de Zaragoza
000102126 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, J.A.$$uUniversidad de Zaragoza
000102126 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche M., J.B.$$uUniversidad de Zaragoza
000102126 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000102126 773__ $$g10, 2 (2021), [17 pp.]$$pFoods$$tFoods$$x2304-8158
000102126 8564_ $$s2789466$$uhttps://zaguan.unizar.es/record/102126/files/texto_completo.pdf$$yVersión publicada
000102126 8564_ $$s2759556$$uhttps://zaguan.unizar.es/record/102126/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000102126 909CO $$ooai:zaguan.unizar.es:102126$$particulos$$pdriver
000102126 951__ $$a2023-05-18-13:49:15
000102126 980__ $$aARTICLE