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- Alejandre, Marta, et al. Show all 4 Authors
- Meat science 2017 v.134 pp. 7-13
- algal oils; animal fats and oils; beef; color; docosahexaenoic acid; eicosapentaenoic acid; emulsions; fat replacers; hardness; lipid peroxidation; long chain polyunsaturated fatty acids; omega-3 fatty acids; omega-6 fatty acids; oxidation; patties; saturated fatty acids; sensory evaluation; sensory properties; storage conditions
- ... A new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4V (4°C/vacuum), 4NV (4°C/no vacuum), 25V (25°C/vacuum) and 25NV (25°C/no vacuum). According to moisture, hardness, color and lipid oxidation data, 4°C under vacuum (4V) was selected as the best condition. Once the gelled emulsion was character ...