Nutrients retention in functional beef burgers with especial emphasis on lipid profile

Autores
Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil ?healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat ?specially saturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic and linolenic fatty acid.
Fil: Romero, Mara Cristina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina
Fil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina
Materia
HEALTHIER BURGERS
FATTY ACIDS
NUTRIENT RETENTION
MULTIVARIATE 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:11336/30506
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutrients retention in functional beef burgers with especial emphasis on lipid profileRomero, Mara CristinaRomero, Ana MaríaDoval, Mirtha MarinaJudis, Maria AliciaHEALTHIER BURGERSFATTY ACIDSNUTRIENT RETENTIONMULTIVARIATE ANALYSIShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil ?healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat ?specially saturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic and linolenic fatty acid.Fil: Romero, Mara Cristina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Romero, Ana María. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; ArgentinaFil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; ArgentinaeSAT Publishing House2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30506Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia; Nutrients retention in functional beef burgers with especial emphasis on lipid profile; eSAT Publishing House; International Journal of Research in Engineering and Technology; 3; 11; 11-2014; 85-892321-73082319-1163CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.ijret.org/Archive?VI=20140311info:eu-repo/semantics/altIdentifier/doi/10.15623/ijret.2014.0311014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:16Zoai:ri.conicet.gov.ar:11336/30506instacron: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:34982025-09-03 09:58:16.836CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutrients retention in functional beef burgers with especial emphasis on lipid profile
title Nutrients retention in functional beef burgers with especial emphasis on lipid profile
spellingShingle Nutrients retention in functional beef burgers with especial emphasis on lipid profile
Romero, Mara Cristina
HEALTHIER BURGERS
FATTY ACIDS
NUTRIENT RETENTION
MULTIVARIATE ANALYSIS
title_short Nutrients retention in functional beef burgers with especial emphasis on lipid profile
title_full Nutrients retention in functional beef burgers with especial emphasis on lipid profile
title_fullStr Nutrients retention in functional beef burgers with especial emphasis on lipid profile
title_full_unstemmed Nutrients retention in functional beef burgers with especial emphasis on lipid profile
title_sort Nutrients retention in functional beef burgers with especial emphasis on lipid profile
dc.creator.none.fl_str_mv Romero, Mara Cristina
Romero, Ana María
Doval, Mirtha Marina
Judis, Maria Alicia
author Romero, Mara Cristina
author_facet Romero, Mara Cristina
Romero, Ana María
Doval, Mirtha Marina
Judis, Maria Alicia
author_role author
author2 Romero, Ana María
Doval, Mirtha Marina
Judis, Maria Alicia
author2_role author
author
author
dc.subject.none.fl_str_mv HEALTHIER BURGERS
FATTY ACIDS
NUTRIENT RETENTION
MULTIVARIATE ANALYSIS
topic HEALTHIER BURGERS
FATTY ACIDS
NUTRIENT RETENTION
MULTIVARIATE 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 The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil ?healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat ?specially saturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic and linolenic fatty acid.
Fil: Romero, Mara Cristina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina
Fil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas; Argentina
description The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil ?healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat ?specially saturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic and linolenic fatty acid.
publishDate 2014
dc.date.none.fl_str_mv 2014-11
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/11336/30506
Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia; Nutrients retention in functional beef burgers with especial emphasis on lipid profile; eSAT Publishing House; International Journal of Research in Engineering and Technology; 3; 11; 11-2014; 85-89
2321-7308
2319-1163
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30506
identifier_str_mv Romero, Mara Cristina; Romero, Ana María; Doval, Mirtha Marina; Judis, Maria Alicia; Nutrients retention in functional beef burgers with especial emphasis on lipid profile; eSAT Publishing House; International Journal of Research in Engineering and Technology; 3; 11; 11-2014; 85-89
2321-7308
2319-1163
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.ijret.org/Archive?VI=20140311
info:eu-repo/semantics/altIdentifier/doi/10.15623/ijret.2014.0311014
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
application/pdf
dc.publisher.none.fl_str_mv eSAT Publishing House
publisher.none.fl_str_mv eSAT Publishing House
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
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score 13.13397

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