Palm oil use in Mortadella

Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and...
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Autor*in:	Dany Pérez Dubé [verfasserIn] Octavio Venegas Fornias [verfasserIn] Margarita Núñez de Villavicencio [verfasserIn] Juan González Ríos [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Spanisch

Erschienen:	2010

Schlagwörter:	Palm oil fat reducion mortadella

Übergeordnetes Werk:	In: Nacameh - Universidad Autonoma Metropolitana, 2011, 4(2010), 1, Seite 11-22
Übergeordnetes Werk:	volume:4 ; year:2010 ; number:1 ; pages:11-22

Links:	Link aufrufen Link aufrufen Journal toc

Katalog-ID:	DOAJ051110024

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spelling	(DE-627)DOAJ051110024 (DE-599)DOAJ76d77bfab991482395fd027aad2fc887 DE-627 ger DE-627 rakwb eng spa QD415-436 Dany Pérez Dubé verfasserin aut Palm oil use in Mortadella 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content. Palm oil fat reducion mortadella Biochemistry Octavio Venegas Fornias verfasserin aut Margarita Núñez de Villavicencio verfasserin aut Juan González Ríos verfasserin aut In Nacameh Universidad Autonoma Metropolitana, 2011 4(2010), 1, Seite 11-22 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:4 year:2010 number:1 pages:11-22 https://doaj.org/article/76d77bfab991482395fd027aad2fc887 kostenfrei http://cbs.izt.uam.mx/nacameh/v4n1/Nacameh_v4n1_011PerezDube-ycol kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2010 1 11-22
allfields_unstemmed	(DE-627)DOAJ051110024 (DE-599)DOAJ76d77bfab991482395fd027aad2fc887 DE-627 ger DE-627 rakwb eng spa QD415-436 Dany Pérez Dubé verfasserin aut Palm oil use in Mortadella 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content. Palm oil fat reducion mortadella Biochemistry Octavio Venegas Fornias verfasserin aut Margarita Núñez de Villavicencio verfasserin aut Juan González Ríos verfasserin aut In Nacameh Universidad Autonoma Metropolitana, 2011 4(2010), 1, Seite 11-22 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:4 year:2010 number:1 pages:11-22 https://doaj.org/article/76d77bfab991482395fd027aad2fc887 kostenfrei http://cbs.izt.uam.mx/nacameh/v4n1/Nacameh_v4n1_011PerezDube-ycol kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2010 1 11-22
allfieldsGer	(DE-627)DOAJ051110024 (DE-599)DOAJ76d77bfab991482395fd027aad2fc887 DE-627 ger DE-627 rakwb eng spa QD415-436 Dany Pérez Dubé verfasserin aut Palm oil use in Mortadella 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content. Palm oil fat reducion mortadella Biochemistry Octavio Venegas Fornias verfasserin aut Margarita Núñez de Villavicencio verfasserin aut Juan González Ríos verfasserin aut In Nacameh Universidad Autonoma Metropolitana, 2011 4(2010), 1, Seite 11-22 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:4 year:2010 number:1 pages:11-22 https://doaj.org/article/76d77bfab991482395fd027aad2fc887 kostenfrei http://cbs.izt.uam.mx/nacameh/v4n1/Nacameh_v4n1_011PerezDube-ycol kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2010 1 11-22
allfieldsSound	(DE-627)DOAJ051110024 (DE-599)DOAJ76d77bfab991482395fd027aad2fc887 DE-627 ger DE-627 rakwb eng spa QD415-436 Dany Pérez Dubé verfasserin aut Palm oil use in Mortadella 2010 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content. Palm oil fat reducion mortadella Biochemistry Octavio Venegas Fornias verfasserin aut Margarita Núñez de Villavicencio verfasserin aut Juan González Ríos verfasserin aut In Nacameh Universidad Autonoma Metropolitana, 2011 4(2010), 1, Seite 11-22 (DE-627)722410964 (DE-600)2679566-8 20070373 nnns volume:4 year:2010 number:1 pages:11-22 https://doaj.org/article/76d77bfab991482395fd027aad2fc887 kostenfrei http://cbs.izt.uam.mx/nacameh/v4n1/Nacameh_v4n1_011PerezDube-ycol kostenfrei https://doaj.org/toc/2007-0373 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2010 1 11-22
language	English Spanish
source	In Nacameh 4(2010), 1, Seite 11-22 volume:4 year:2010 number:1 pages:11-22
sourceStr	In Nacameh 4(2010), 1, Seite 11-22 volume:4 year:2010 number:1 pages:11-22
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Palm oil fat reducion mortadella Biochemistry
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authorswithroles_txt_mv	Dany Pérez Dubé @@aut@@ Octavio Venegas Fornias @@aut@@ Margarita Núñez de Villavicencio @@aut@@ Juan González Ríos @@aut@@
publishDateDaySort_date	2010-01-01T00:00:00Z
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callnumber-first	Q - Science
author	Dany Pérez Dubé
spellingShingle	Dany Pérez Dubé misc QD415-436 misc Palm oil misc fat reducion misc mortadella misc Biochemistry Palm oil use in Mortadella
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topic_title	QD415-436 Palm oil use in Mortadella Palm oil fat reducion mortadella
topic	misc QD415-436 misc Palm oil misc fat reducion misc mortadella misc Biochemistry
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title	Palm oil use in Mortadella
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title_full	Palm oil use in Mortadella
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author_browse	Dany Pérez Dubé Octavio Venegas Fornias Margarita Núñez de Villavicencio Juan González Ríos
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title_sort	palm oil use in mortadella
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title_auth	Palm oil use in Mortadella
abstract	Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content.
abstractGer	Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content.
abstract_unstemmed	Palm (Elaeis guineensis) oil and its fractions can be combined to obtain designed fats with desired composition and physical properties. Incorporation of this type of ingredient in meat products can influence meat products process and sensory quality. In this study, a mixture of palm refined oil and stearin were employed to replace pork fat in a mortadella type product. A two-component mixture design was employed by the D-optimum design. Moisture, fat, protein, cocking losses and instrumental texture profiles were determined, besides a sensory evaluation. Results indicate that 8.8 % of pork fat can be replaced to obtain a good quality mortadella. Maximum palm fat in formulation was 44% of total fat content.
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title_short	Palm oil use in Mortadella
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author2	Octavio Venegas Fornias Margarita Núñez de Villavicencio Juan González Ríos
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