Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile
| Autor: | José Jesús Espino-García, Víctor M. Martínez-Juárez, Adriana Hernández-Escalona, Rafael Germán Campos Montiel, Isaac Almaraz-Buendía, Martín A. Meza-Nieto, Nestor Santos-Ordoñez, Roberto González-Tenorio |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Health (social science) Antioxidant xoconostle DPPH medicine.medical_treatment Linoleic acid TBARS Plant Science phenols lcsh:Chemical technology Shelf life 01 natural sciences Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation 010608 biotechnology medicine lcsh:TP1-1185 ABTS Food science 04 agricultural and veterinary sciences 040401 food science chemistry Chewiness Food Science |
| Zdroj: | Foods Volume 8 Issue 9 Foods, Vol 8, Iss 9, p 357 (2019) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods8090357 |
| Popis: | The objective of this study was the incorporation of a water&ndash oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2&prime Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life. |
| Databáze: | OpenAIRE |
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