Repository logo
 
Publication

Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties

dc.contributor.authorCorrêa, Priscilla Ferreira
dc.contributor.authorSilva, Carla Fabiana da
dc.contributor.authorFerreira, João Paulo
dc.contributor.authorGuerra, Jenyffer Medeiros Campos
dc.date.accessioned2023-07-20T14:33:32Z
dc.date.available2023-07-20T14:33:32Z
dc.date.issued2023-12
dc.description.abstractThe present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emulsion stability were evaluated with canola oil, water, and three different vegetable-sourced flours (oat, flaxseed, and coconut) to select the emulsion gels. From these results, vegan sausages were formulated to resemble frankfurters and meat Frankfurter-type sausages were employed in the control. Emulsion gels from flaxseed and oat flours displayed high emulsifying capacities and more resistance once the gelling agent was added. Both vegetable-sourced sausages displayed significant differences in protein, fat and sodium. Stability, pH, and water activity did not present significant alterations in 120 days of storage. It was possible to conclude that vegetable-sourced emulsion gels allow the formulation of plant-based sausages with enhanced nutritional properties when compared to traditional meat sausages.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.focha.2023.100354pt_PT
dc.identifier.eid85164372517
dc.identifier.issn2772-753X
dc.identifier.urihttp://hdl.handle.net/10400.14/41816
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectEmulsion gelspt_PT
dc.subjectVegan sausagespt_PT
dc.subjectMeat-like productspt_PT
dc.subjectVegetable-sourced flourspt_PT
dc.subjectNutritional profilept_PT
dc.titleVegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistry Advancespt_PT
oaire.citation.volume3pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
72589234.pdf
Size:
857.87 KB
Format:
Adobe Portable Document Format
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description: