RT Journal Article
T1 Recent discoveries in the field of lipid bio-based ingredients for meat processing
A1 Domínguez Valencia, Rubén
A1 Bohrer, Benjamin
A1 Munekata, Paulo E. S.
A1 Pateiro Moure, Mirian
A1 Lorenzo Rodríguez, José Manuel
K1 3309.14 Elaboración de Alimentos
K1 3309 Tecnología de Los Alimentos
K1 3309.21 Alimentos Proteínicos
AB Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.
PB Molecules
SN 14203049
YR 2021
FD 2021-01-02
LK http://hdl.handle.net/11093/2841
UL http://hdl.handle.net/11093/2841
LA eng
NO Molecules, 26(1): 190 (2021)
NO Xunta de Galicia | Ref. IN607A2019/01
DS Investigo
RD 19-ene-2025