PMID- 30388481
OWN - NLM
STAT- MEDLINE
DCOM- 20190109
LR  - 20190109
IS  - 1873-4138 (Electronic)
IS  - 0309-1740 (Linking)
VI  - 148
DP  - 2019 Feb
TI  - Volatile compounds and sensory profile of burgers with 50% fat replacement by 
      microparticles of chia oil enriched with rosemary.
PG  - 164-170
LID - S0309-1740(18)30615-6 [pii]
LID - 10.1016/j.meatsci.2018.10.017 [doi]
AB  - Direct incorporation of rosemary leaves into chia oil (CO) was performed by 
      ultrasound-assisted extraction (UAE) and conventional maceration extraction 
      (CME). CO was microencapsulated and used in burgers, as follows: control (20% 
      pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.5% unencapsulated CO); HM1 
      (10% PBF + 10% CO microparticles); HM2 (10% PBF + 10% CO microparticles enriched 
      by UAE) and HM3 (10% PBF + 10% CO microparticles enriched by CME). The volatile 
      compounds and the sensory properties (Check-All-That-Apply and overall 
      acceptability) of burgers were evaluated at days 1 and 120 of frozen storage. The 
      control, HCO, and HM1 groups were characterized for volatile compounds produced 
      by lipid and protein oxidation, and sensory descriptors related to lipid 
      oxidation. HM2 and HM3 groups presented an increase in terpenic volatiles and 
      were characterized by the descriptors herbal and pleasant aroma and ideal 
      texture. In addition, liking scores were positively correlated to the descriptors 
      that characterized the HM2 and HM3 groups.
CI  - Copyright (c) 2018 Elsevier Ltd. All rights reserved.
FAU - Heck, Rosane Teresinha
AU  - Heck RT
AD  - Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - Fagundes, Mariane Bittencourt
AU  - Fagundes MB
AD  - Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - Cichoski, Alexandre Jose
AU  - Cichoski AJ
AD  - Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - de Menezes, Cristiano Ragagnin
AU  - de Menezes CR
AD  - Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - Barin, Juliano Smanioto
AU  - Barin JS
AD  - Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - Lorenzo, Jose Manuel
AU  - Lorenzo JM
AD  - Centro Tecnologico de la Carne de Galicia, Parque Tecnologico de Galicia, San 
      Cibran das Vinas, Rua Galicia N 4, Ourense, Spain.
FAU - Wagner, Roger
AU  - Wagner R
AD  - Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - Campagnol, Paulo Cezar Bastianello
AU  - Campagnol PCB
AD  - Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do 
      Sul, Brazil. Electronic address: paulo.campagnol@ufsm.br.
LA  - eng
PT  - Journal Article
DEP - 20181025
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
RN  - 0 (Fat Substitutes)
RN  - 0 (Plant Oils)
RN  - 0 (Volatile Organic Compounds)
SB  - IM
MH  - Adolescent
MH  - Adult
MH  - Animals
MH  - Cattle
MH  - Consumer Behavior
MH  - Fat Substitutes
MH  - Female
MH  - Food Storage
MH  - Freezing
MH  - Humans
MH  - Male
MH  - Meat Products/*analysis
MH  - Middle Aged
MH  - Oxidation-Reduction
MH  - Plant Oils/*chemistry
MH  - Rosmarinus/*chemistry
MH  - Salvia/*chemistry
MH  - Swine
MH  - Volatile Organic Compounds/analysis
OTO - NOTNLM
OT  - Conventional maceration extraction
OT  - Green-extraction
OT  - Healthier meat products
OT  - Microencapsulation
OT  - Natural antioxidant
OT  - Ultrasound-assisted extraction
OT  - n-3 PUFAs
EDAT- 2018/11/06 06:00
MHDA- 2019/01/10 06:00
CRDT- 2018/11/03 06:00
PHST- 2018/06/14 00:00 [received]
PHST- 2018/10/22 00:00 [revised]
PHST- 2018/10/23 00:00 [accepted]
PHST- 2018/11/06 06:00 [pubmed]
PHST- 2019/01/10 06:00 [medline]
PHST- 2018/11/03 06:00 [entrez]
AID - S0309-1740(18)30615-6 [pii]
AID - 10.1016/j.meatsci.2018.10.017 [doi]
PST - ppublish
SO  - Meat Sci. 2019 Feb;148:164-170. doi: 10.1016/j.meatsci.2018.10.017. Epub 2018 Oct 
      25.