Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers

Autores
Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; Pérez Padilla, Antonio
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Thiswork dealswith the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples. The resulting formulationswere comparedwith full-fatminced meat, as control. The results showed an increase of protein contents after fat replacement,while a fat reduction of 20?35% produced light products enriched with proteins and inulin as the functional ingredient. No change was observed in color, flavor, or taste among the samples. However, the sensory analysis showed that the combination of plasma protein (2.5%w/w) and inulin (2%w/w) had the best acceptabilitywith respect to consistency, and had a lower fat drain from the emulsion. Texture profile analysis revealed that this formulation assimilated thecontrol texture properties, being that this result is required for adequate consumer acceptance.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Materia
Minced Meat
Fat Replacers
Bovine Plasma Proteins
Inulin
Texture Profile Analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/31760
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/31760
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacersRodriguez Furlán, Laura TeresaCampderrós, Mercedes EdithPérez Padilla, AntonioMinced MeatFat ReplacersBovine Plasma ProteinsInulinTexture Profile Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Thiswork dealswith the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples. The resulting formulationswere comparedwith full-fatminced meat, as control. The results showed an increase of protein contents after fat replacement,while a fat reduction of 20?35% produced light products enriched with proteins and inulin as the functional ingredient. No change was observed in color, flavor, or taste among the samples. However, the sensory analysis showed that the combination of plasma protein (2.5%w/w) and inulin (2%w/w) had the best acceptabilitywith respect to consistency, and had a lower fat drain from the emulsion. Texture profile analysis revealed that this formulation assimilated thecontrol texture properties, being that this result is required for adequate consumer acceptance.Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaElsevier2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31760Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Rodriguez Furlán, Laura Teresa; Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers; Elsevier; Meat Science; 96; 2A; 1-2014; 762-7680309-1740CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0309174013005330info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2013.09.015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:28:19Zoai:ri.conicet.gov.ar:11336/31760instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:28:19.436CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
title Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
spellingShingle Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
Rodriguez Furlán, Laura Teresa
Minced Meat
Fat Replacers
Bovine Plasma Proteins
Inulin
Texture Profile Analysis
title_short Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
title_full Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
title_fullStr Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
title_full_unstemmed Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
title_sort Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
dc.creator.none.fl_str_mv Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
Pérez Padilla, Antonio
author Rodriguez Furlán, Laura Teresa
author_facet Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
Pérez Padilla, Antonio
author_role author
author2 Campderrós, Mercedes Edith
Pérez Padilla, Antonio
author2_role author
author
dc.subject.none.fl_str_mv Minced Meat
Fat Replacers
Bovine Plasma Proteins
Inulin
Texture Profile Analysis
topic Minced Meat
Fat Replacers
Bovine Plasma Proteins
Inulin
Texture Profile Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Thiswork dealswith the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples. The resulting formulationswere comparedwith full-fatminced meat, as control. The results showed an increase of protein contents after fat replacement,while a fat reduction of 20?35% produced light products enriched with proteins and inulin as the functional ingredient. No change was observed in color, flavor, or taste among the samples. However, the sensory analysis showed that the combination of plasma protein (2.5%w/w) and inulin (2%w/w) had the best acceptabilitywith respect to consistency, and had a lower fat drain from the emulsion. Texture profile analysis revealed that this formulation assimilated thecontrol texture properties, being that this result is required for adequate consumer acceptance.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
description Thiswork dealswith the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples. The resulting formulationswere comparedwith full-fatminced meat, as control. The results showed an increase of protein contents after fat replacement,while a fat reduction of 20?35% produced light products enriched with proteins and inulin as the functional ingredient. No change was observed in color, flavor, or taste among the samples. However, the sensory analysis showed that the combination of plasma protein (2.5%w/w) and inulin (2%w/w) had the best acceptabilitywith respect to consistency, and had a lower fat drain from the emulsion. Texture profile analysis revealed that this formulation assimilated thecontrol texture properties, being that this result is required for adequate consumer acceptance.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/31760
Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Rodriguez Furlán, Laura Teresa; Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers; Elsevier; Meat Science; 96; 2A; 1-2014; 762-768
0309-1740
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31760
identifier_str_mv Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Rodriguez Furlán, Laura Teresa; Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers; Elsevier; Meat Science; 96; 2A; 1-2014; 762-768
0309-1740
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0309174013005330
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2013.09.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614286779875328
score 13.070432

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