Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system
Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical...
Պահպանված է:
| Հիմնական հեղինակ: | |
|---|---|
| Այլ հեղինակներ: | |
| Ձևաչափ: | article |
| Հրապարակվել է: |
2017
|
| Խորագրեր: | |
| Առցանց հասանելիություն: | http://dspace.utpl.edu.ec/handle/123456789/19149 |
| Ցուցիչներ: |
Ավելացրեք ցուցիչ
Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
|
Ավելացրեք ցուցիչ | _version_ | 1858364505033015296 |
|---|---|
| author | Ben-Abda, J. |
| author2 | Vilella Espla, J. |
| author2_role | author |
| author_facet | Ben-Abda, J. Vilella Espla, J. |
| author_role | author |
| collection | Repositorio Universidad Técnica Particular de Loja |
| dc.creator.none.fl_str_mv | Ben-Abda, J. Vilella Espla, J. |
| dc.date.none.fl_str_mv | 01/06/2014 2017-06-16T22:03:01Z 2017-06-16T22:03:01Z |
| dc.identifier.none.fl_str_mv | 3091740 10.1016/j.meatsci.2013.12.005 http://dspace.utpl.edu.ec/handle/123456789/19149 |
| dc.language.none.fl_str_mv | Inglés |
| dc.publisher.none.fl_str_mv | Meat Science |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica Particular de Loja instname:Universidad Técnica Particular de Loja instacron:UTPL |
| dc.subject.none.fl_str_mv | date palm co products dry cured sausage lipid oxidation paprika added physicochemical parameters ripening |
| dc.title.none.fl_str_mv | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
| description | Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes during ripening. Addition of 5% IFP yielded a product with physicochemical properties similar to the traditional one. Instrumental colour differences were found, but were not detected visually by panellists, who also evaluated positively the sensory properties of the PADS with IFP. Therefore, the IFP from date palm co-products could be used as a natural ingredient in the formulation of PADS |
| eu_rights_str_mv | openAccess |
| format | article |
| id | UTPL_70b1e4e2a99c73715d0d918c035d793e |
| identifier_str_mv | 3091740 10.1016/j.meatsci.2013.12.005 |
| instacron_str | UTPL |
| institution | UTPL |
| instname_str | Universidad Técnica Particular de Loja |
| language_invalid_str_mv | Inglés |
| network_acronym_str | UTPL |
| network_name_str | Repositorio Universidad Técnica Particular de Loja |
| oai_identifier_str | oai:dspace.utpl.edu.ec:123456789/19149 |
| publishDate | 2017 |
| publisher.none.fl_str_mv | Meat Science |
| reponame_str | Repositorio Universidad Técnica Particular de Loja |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica Particular de Loja - Universidad Técnica Particular de Loja |
| repository_id_str | 1227 |
| spelling | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model systemBen-Abda, J.Vilella Espla, J.date palm coproductsdrycured sausagelipid oxidationpaprika addedphysicochemical parametersripeningDate palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes during ripening. Addition of 5% IFP yielded a product with physicochemical properties similar to the traditional one. Instrumental colour differences were found, but were not detected visually by panellists, who also evaluated positively the sensory properties of the PADS with IFP. Therefore, the IFP from date palm co-products could be used as a natural ingredient in the formulation of PADSMeat Science2017-06-16T22:03:01Z2017-06-16T22:03:01Z01/06/2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article309174010.1016/j.meatsci.2013.12.005http://dspace.utpl.edu.ec/handle/123456789/19149Inglésinfo:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica Particular de Lojainstname:Universidad Técnica Particular de Lojainstacron:UTPL2017-06-16T22:03:01Zoai:dspace.utpl.edu.ec:123456789/19149Institucionalhttps://dspace.utpl.edu.ec/Institución privadahttps://www.utpl.edu.ec/https://dspace.utpl.edu.ec/oai.Ecuador...opendoar:12272017-06-16T22:03:01Repositorio Universidad Técnica Particular de Loja - Universidad Técnica Particular de Lojafalse |
| spellingShingle | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system Ben-Abda, J. date palm co products dry cured sausage lipid oxidation paprika added physicochemical parameters ripening |
| status_str | publishedVersion |
| title | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system |
| title_full | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system |
| title_fullStr | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system |
| title_full_unstemmed | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system |
| title_short | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system |
| title_sort | Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system |
| topic | date palm co products dry cured sausage lipid oxidation paprika added physicochemical parameters ripening |
| url | http://dspace.utpl.edu.ec/handle/123456789/19149 |