Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion

Autor:	Martha Olivia Vázquez-Meza, Humberto González-Ríos, Gustavo Adolfo González-Aguilar, Manuel Viuda-Martos, José Luis Dávila-Ramírez, Martín Valenzuela-Melendres
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Science, Vol 2024 (2024)
Druh dokumentu:	article
ISSN:	2314-5765
DOI:	10.1155/2024/2981134
Popis:	The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF+1%MP), T5 (AO+1%MP), and T6 (SO+1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre-emulsified oils increased (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/ae2424970c4d47ef9e3f295709b1368a Zobrazit plný text záznamu Plný text View record in DOAJ