Nuestros investigadores

Marta Alejandre Amela

Publicaciones científicas más recientes (desde 2010)

Autores: Ansorena D, (Autor de correspondencia); Calvo, María Isabel; et al.
Revista: MEAT SCIENCE
ISSN 0309-1740  Vol. 148  2019  págs. 219 - 222
The addition of a blackthorn branch extract (Prunus spinosa L.) to a gel emulsion system containing microalgal oil was examined in order to obtain a functional ingredient (APG), for use as fat replacer in beef patties. Chromatographic analysis indicated that catechins were the major polyphenols present in the Prunus spinosa L. extract. The antioxidant capacity increased as a result of the extract addition, as shown by the comparison of the gel emulsions, with and without it (APG and AG, respectively). Beef patties containing APG as fat replacer (modified patties) had a lower fat content (5.3% versus 10.75%), doubled the antioxidant activity and the DHA content, and improved the stability against oxidation by reducing the peroxide content more than two fold when compared to control patties. In addition, instrumental color measured by the CIE L*a*b* system showed no significant difference between control and modified raw patties. Moreover, the sensory acceptability of the new formulation was confirmed by a like/dislike hedonic test.
Autores: Passerini, D.; Astiasarán I; et al.
Revista: MEAT SCIENCE
ISSN 0309-1740  Vol. 134  2017  págs. 7 - 3
A new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4 V (4 degrees C/vacuum), 4NV (4 degrees C/no vacuum), 25 V (25 degrees C/vacuum) and 25NV (25 degrees C/no vacuum). According to moisture, hardness, color and lipid oxidation data, 4 degrees C under vacuum (4 V) was selected as the best condition. Once the gelled emulsion was characterized, its effectiveness as fat analogue was demonstrated in beef patties. Reformulated patties were produced with 100% of animal fat replacement and compared to conventional patties (9%fat). A 70%fat reduction was achieved in the new patties, mainly due to a reduction in the saturated fatty acids. Also, decreased n-6 (76%lower content) and increased eicosapentaenoic and docosahexaenoic acids (55%higher content) were noticed in the new formulation. The incorporation of the gelled emulsion containing reduced amount of n-6 fatty acids and increased amounts of long chain n-3 fatty acids (EPA + DHA) reduced the oxidation status of the patties and their sensory evaluation resulted in acceptable scores.
Autores: Ansorena D; et al.
Revista: EUROCARNE
ISSN 1132-2675  Vol. 256  2017  págs. 97 - 106