罗非鱼汉堡中添加奇亚凝胶替代脂肪的评价

IF 0.7 4区 农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE
M. Rampe, F. C. Henry, R. F. Oliveira, A. C. Santos Júnior, A. M. Maradini Filho, Mia Dardengo
{"title":"罗非鱼汉堡中添加奇亚凝胶替代脂肪的评价","authors":"M. Rampe, F. C. Henry, R. F. Oliveira, A. C. Santos Júnior, A. M. Maradini Filho, Mia Dardengo","doi":"10.4314/sajas.v52i5.06","DOIUrl":null,"url":null,"abstract":"Chia gel is known for its functional properties such as high water and oil retention capacity, emulsifying activity, and as a stabilizer for foams and emulsions. Thus, the objective of this study was to evaluate the effect of the inclusion of chia gel as a substitute for pork fat in formulations of fishburgers made with Nile tilapia. Five formulations, one control and four with increasing levels of substitution of chia gel (12.50, 25.00, 37.50 and 50.00%) were evaluated. The fishburgers were characterized regarding their physicochemical composition, their technological characteristics, and microbiological viability. With the incorporation of the gel, there was a significant reduction in lipid component and the caloric value of the formulations, in addition to an increase in the percentage of dietary fibre. In addition, no negative effects were observed regarding yield and the main texture parameters studied. However, the formulations with the highest percentage replacement of pork fat by chia gel were darker when compared to the control treatment. Chia gel may be considered as a novel substitute for pork fat; however, it is recommended that techniques be employed to produce lighter gels, thus avoiding possible rejection by the consumer.","PeriodicalId":21869,"journal":{"name":"South African Journal of Animal Science","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of chia gel incorporation as a fat substitute in Nile tilapia fishburger\",\"authors\":\"M. Rampe, F. C. Henry, R. F. Oliveira, A. C. Santos Júnior, A. M. Maradini Filho, Mia Dardengo\",\"doi\":\"10.4314/sajas.v52i5.06\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Chia gel is known for its functional properties such as high water and oil retention capacity, emulsifying activity, and as a stabilizer for foams and emulsions. Thus, the objective of this study was to evaluate the effect of the inclusion of chia gel as a substitute for pork fat in formulations of fishburgers made with Nile tilapia. Five formulations, one control and four with increasing levels of substitution of chia gel (12.50, 25.00, 37.50 and 50.00%) were evaluated. The fishburgers were characterized regarding their physicochemical composition, their technological characteristics, and microbiological viability. With the incorporation of the gel, there was a significant reduction in lipid component and the caloric value of the formulations, in addition to an increase in the percentage of dietary fibre. In addition, no negative effects were observed regarding yield and the main texture parameters studied. However, the formulations with the highest percentage replacement of pork fat by chia gel were darker when compared to the control treatment. Chia gel may be considered as a novel substitute for pork fat; however, it is recommended that techniques be employed to produce lighter gels, thus avoiding possible rejection by the consumer.\",\"PeriodicalId\":21869,\"journal\":{\"name\":\"South African Journal of Animal Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-04-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"South African Journal of Animal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.4314/sajas.v52i5.06\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"South African Journal of Animal Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.4314/sajas.v52i5.06","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0

摘要

奇亚凝胶以其功能特性而闻名,如高保水和保油能力,乳化活性,以及作为泡沫和乳液的稳定剂。因此,本研究的目的是评估在尼罗罗非鱼汉堡配方中加入奇亚凝胶作为猪肉脂肪的替代品的效果。评价了5个配方、1个对照配方和4个奇亚凝胶替代水平增加的配方(12.50、25.00、37.50和50.00%)。对鱼汉堡的理化成分、工艺特点和微生物活力进行了表征。随着凝胶的掺入,配方中的脂质成分和热值显著降低,此外膳食纤维的百分比也有所增加。此外,对屈服率和主要织构参数均无负面影响。然而,与对照处理相比,用奇亚凝胶替代猪油比例最高的配方颜色更深。奇亚胶可作为一种新型的猪油替代品;然而,建议采用技术生产较轻的凝胶,从而避免消费者可能的排斥。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of chia gel incorporation as a fat substitute in Nile tilapia fishburger
Chia gel is known for its functional properties such as high water and oil retention capacity, emulsifying activity, and as a stabilizer for foams and emulsions. Thus, the objective of this study was to evaluate the effect of the inclusion of chia gel as a substitute for pork fat in formulations of fishburgers made with Nile tilapia. Five formulations, one control and four with increasing levels of substitution of chia gel (12.50, 25.00, 37.50 and 50.00%) were evaluated. The fishburgers were characterized regarding their physicochemical composition, their technological characteristics, and microbiological viability. With the incorporation of the gel, there was a significant reduction in lipid component and the caloric value of the formulations, in addition to an increase in the percentage of dietary fibre. In addition, no negative effects were observed regarding yield and the main texture parameters studied. However, the formulations with the highest percentage replacement of pork fat by chia gel were darker when compared to the control treatment. Chia gel may be considered as a novel substitute for pork fat; however, it is recommended that techniques be employed to produce lighter gels, thus avoiding possible rejection by the consumer.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
South African Journal of Animal Science
South African Journal of Animal Science 农林科学-奶制品与动物科学
CiteScore
1.50
自引率
0.00%
发文量
39
审稿时长
>36 weeks
期刊介绍: The South African Journal of Animal Science is an open access, peer-reviewed journal for publication of original scientific articles and reviews in the field of animal science. The journal publishes reports of research dealing with production of farmed animal species (cattle, sheep, goats, pigs, horses, poultry and ostriches), as well as pertinent aspects of research on aquatic and wildlife species. Disciplines covered nutrition, genetics, physiology, and production systems. Systematic research on animal products, behaviour, and welfare are also invited. Rigorous testing of well-specified hypotheses is expected.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信