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dc.contributor.author
Fernández, Carina Lorena  
dc.contributor.author
Fogar, Ricardo Alejandro  
dc.contributor.author
Romero, Ana María  
dc.contributor.author
Judis, Maria Alicia  
dc.date.available
2018-08-21T19:44:09Z  
dc.date.issued
2016-07  
dc.identifier.citation
Fernández, Carina Lorena; Fogar, Ricardo Alejandro; Romero, Ana María; Judis, Maria Alicia; Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties; Scientific Research; Food and Nutrition Sciences; 7; 8; 7-2016; 671-681  
dc.identifier.issn
2157-944X  
dc.identifier.uri
http://hdl.handle.net/11336/56426  
dc.description.abstract
This work aimed to develop a healthier meat product, by improving nutritional properties related to the lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. On the basis of previous studies, beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum ? packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation, with inhibition percentages of 75%, and 9 days as the limit of chilled storage regarding consumers ́ perceptions.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Scientific Research  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
Meat Industry Waste  
dc.subject
Natural Occurring Antioxidant  
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Lipid Oxidation  
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Functional Meat Products  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Antioxidant effect of modified bovine plasma proteins via Maillard reaction on n-3 fortified beef patties  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-08-17T19:02:56Z  
dc.identifier.eissn
2157-9458  
dc.journal.volume
7  
dc.journal.number
8  
dc.journal.pagination
671-681  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Delaware  
dc.description.fil
Fil: Fernández, Carina Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; Argentina  
dc.description.fil
Fil: Fogar, Ricardo Alejandro. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina  
dc.description.fil
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral; Argentina  
dc.description.fil
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina  
dc.journal.title
Food and Nutrition Sciences  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4236/fns.2016.78068  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/2-2701828_67900.htm