000150102 001__ 150102
000150102 005__ 20250131123450.0
000150102 0247_ $$2doi$$a10.1016/j.meatsci.2015.04.013
000150102 0248_ $$2sideral$$a108120
000150102 037__ $$aART-2015-108120
000150102 041__ $$aeng
000150102 100__ $$aKeenan, Derek F.
000150102 245__ $$aThe effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage
000150102 260__ $$c2015
000150102 5203_ $$aThe effects of fat substitution (= 15%) with commercial encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage [modified atmosphere packs (80% O2:20% CO2); constantly illuminated retail display at 4 °C; for 15 days] were studied using design of experiment (DOE). Burger formulations comprised beef shin (59.5%), salt (0.5%), vitamin E (0.015%) combined with varying levels of beef-fat/fish oils depending on the treatment. Increasing amounts of encapsulated and unencapsulated fish oils in burgers increased polyunsaturated fatty acid content (P < 0.001). Storage decreased (P < 0.001) a* values, which was in agreement with oxymyoglobin data. Vitamin E inclusion in burgers resulted in higher (P < 0.01) oxymyoglobin values. TBARS values increased (P < 0.001) over storage as expected. Fat substitution with unencapsulated oils increased cook loss (P < 0.001) and decreased hardness (P < 0.05) compared to other treatments. Optimisation predicted a burger formulation with 7.8% substitution in beef-fat with encapsulated fish oil. Panellists scored the optimised burger formulation (P < 0.05) lower than controls for overall acceptability.
000150102 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000150102 590__ $$a2.801$$b2015
000150102 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 125 = 0.16$$c2015$$dQ1$$eT1
000150102 592__ $$a1.917$$b2015
000150102 593__ $$aFood Science$$c2015$$dQ1
000150102 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150102 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, Virginia C.$$uUniversidad de Zaragoza
000150102 700__ $$aSmyth, Thomas J.
000150102 700__ $$aBotinestean, Cristina
000150102 700__ $$aLefranc, Célio
000150102 700__ $$a.Kerry, Joseph P
000150102 700__ $$aHamill, Ruth M.
000150102 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000150102 773__ $$g107 (2015), 75-85$$pMeat sci.$$tMeat Science$$x0309-1740
000150102 8564_ $$s1360560$$uhttps://zaguan.unizar.es/record/150102/files/texto_completo.pdf$$yVersión publicada
000150102 8564_ $$s2999420$$uhttps://zaguan.unizar.es/record/150102/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000150102 909CO $$ooai:zaguan.unizar.es:150102$$particulos$$pdriver
000150102 951__ $$a2025-01-31-12:02:19
000150102 980__ $$aARTICLE