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Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile.
Foods. 2019 Aug 23; 8(9)F

Abstract

The objective of this study was the incorporation of a water-oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

Authors+Show Affiliations

Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico.Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico.Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico.Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico.Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico.Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico.Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico.Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1 C.P. 43760 Tulancingo, Hgo., Mexico. ragcamposm@gmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31443600

Citation

Almaráz-Buendia, Isaac, et al. "Producing an Emulsified Meat System By Partially Substituting Pig Fat With Nanoemulsions That Contain Antioxidant Compounds: the Effect On Oxidative Stability, Nutritional Contribution, and Texture Profile." Foods (Basel, Switzerland), vol. 8, no. 9, 2019.
Almaráz-Buendia I, Hernández-Escalona A, González-Tenorio R, et al. Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile. Foods. 2019;8(9).
Almaráz-Buendia, I., Hernández-Escalona, A., González-Tenorio, R., Santos-Ordoñez, N., Espino-García, J. J., Martínez-Juárez, V., Meza-Nieto, M. A., & Campos Montiel, R. G. (2019). Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile. Foods (Basel, Switzerland), 8(9). https://doi.org/10.3390/foods8090357
Almaráz-Buendia I, et al. Producing an Emulsified Meat System By Partially Substituting Pig Fat With Nanoemulsions That Contain Antioxidant Compounds: the Effect On Oxidative Stability, Nutritional Contribution, and Texture Profile. Foods. 2019 Aug 23;8(9) PubMed PMID: 31443600.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile. AU - Almaráz-Buendia,Isaac, AU - Hernández-Escalona,Adriana, AU - González-Tenorio,Roberto, AU - Santos-Ordoñez,Nestor, AU - Espino-García,José Jesús, AU - Martínez-Juárez,Víctor, AU - Meza-Nieto,Martin A, AU - Campos Montiel,Rafael Germán, Y1 - 2019/08/23/ PY - 2019/07/27/received PY - 2019/08/10/revised PY - 2019/08/20/accepted PY - 2019/8/25/entrez PY - 2019/8/25/pubmed PY - 2019/8/25/medline KW - ABTS KW - DPPH KW - TBARS KW - phenols KW - xoconostle JF - Foods (Basel, Switzerland) JO - Foods VL - 8 IS - 9 N2 - The objective of this study was the incorporation of a water-oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p < 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/31443600/Producing_an_Emulsified_Meat_System_by_Partially_Substituting_Pig_Fat_with_Nanoemulsions_that_Contain_Antioxidant_Compounds:_The_Effect_on_Oxidative_Stability_Nutritional_Contribution_and_Texture_Profile_ L2 - http://www.mdpi.com/resolver?pii=foods8090357 DB - PRIME DP - Unbound Medicine ER -