Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
ABSTRACT: Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bi...
- Autores:
-
Ciro Gómez, Gelmy
Martín Sánchez, Ana María
Vilella Esplá, José
Pérez Álvarez, José Ángel
Sayas Barberá, Estrella
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2017
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/35250
- Acceso en línea:
- https://hdl.handle.net/10495/35250
- Palabra clave:
- Bixaceae
Emulsiones
Emulsions
Fenómenos Químicos
Chemical Phenomena
Frutas
Fruit
patés hepáticos
Palma datilera
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/
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|
dc.title.spa.fl_str_mv |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
title |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
spellingShingle |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) Bixaceae Emulsiones Emulsions Fenómenos Químicos Chemical Phenomena Frutas Fruit patés hepáticos Palma datilera |
title_short |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
title_full |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
title_fullStr |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
title_full_unstemmed |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
title_sort |
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
dc.creator.fl_str_mv |
Ciro Gómez, Gelmy Martín Sánchez, Ana María Vilella Esplá, José Pérez Álvarez, José Ángel Sayas Barberá, Estrella |
dc.contributor.author.none.fl_str_mv |
Ciro Gómez, Gelmy Martín Sánchez, Ana María Vilella Esplá, José Pérez Álvarez, José Ángel Sayas Barberá, Estrella |
dc.subject.decs.none.fl_str_mv |
Bixaceae Emulsiones Emulsions Fenómenos Químicos Chemical Phenomena Frutas Fruit |
topic |
Bixaceae Emulsiones Emulsions Fenómenos Químicos Chemical Phenomena Frutas Fruit patés hepáticos Palma datilera |
dc.subject.proposal.spa.fl_str_mv |
patés hepáticos Palma datilera |
description |
ABSTRACT: Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bixa orellana) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, aw, colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients. |
publishDate |
2017 |
dc.date.issued.none.fl_str_mv |
2017 |
dc.date.accessioned.none.fl_str_mv |
2023-06-01T19:08:40Z |
dc.date.available.none.fl_str_mv |
2023-06-01T19:08:40Z |
dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.hasversion.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
dc.type.local.spa.fl_str_mv |
Artículo de investigación |
format |
http://purl.org/coar/resource_type/c_2df8fbb1 |
status_str |
publishedVersion |
dc.identifier.citation.spa.fl_str_mv |
Martín-Sánchez, A.M.; Ciro-Gómez, G.; Vilella-Esplá, J.; Pérez-Álvarez, J.Á.; Sayas-Barberá, E. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods 2017, 6, 94. https://doi.org/10.3390/foods6110094 |
dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/35250 |
dc.identifier.doi.none.fl_str_mv |
10.3390/foods6110094 |
dc.identifier.eissn.none.fl_str_mv |
2304-8158 |
identifier_str_mv |
Martín-Sánchez, A.M.; Ciro-Gómez, G.; Vilella-Esplá, J.; Pérez-Álvarez, J.Á.; Sayas-Barberá, E. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods 2017, 6, 94. https://doi.org/10.3390/foods6110094 10.3390/foods6110094 2304-8158 |
url |
https://hdl.handle.net/10495/35250 |
dc.language.iso.spa.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Foods |
dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by/2.5/co/ |
dc.rights.accessrights.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
dc.rights.creativecommons.spa.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by/4.0/ |
dc.format.extent.spa.fl_str_mv |
8 |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.publisher.spa.fl_str_mv |
MDPI |
dc.publisher.group.spa.fl_str_mv |
Toxinología Alternativas Terapéuticas y Alimentarias |
dc.publisher.place.spa.fl_str_mv |
Basilea, Suiza |
institution |
Universidad de Antioquia |
bitstream.url.fl_str_mv |
https://bibliotecadigital.udea.edu.co/bitstream/10495/35250/2/license_rdf https://bibliotecadigital.udea.edu.co/bitstream/10495/35250/3/license.txt https://bibliotecadigital.udea.edu.co/bitstream/10495/35250/1/CiroGelmy_2017_PhysicochemicalSensory.pdf |
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bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositorio Institucional Universidad de Antioquia |
repository.mail.fl_str_mv |
andres.perez@udea.edu.co |
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1812173290212425728 |
spelling |
Ciro Gómez, GelmyMartín Sánchez, Ana MaríaVilella Esplá, JoséPérez Álvarez, José ÁngelSayas Barberá, Estrella2023-06-01T19:08:40Z2023-06-01T19:08:40Z2017Martín-Sánchez, A.M.; Ciro-Gómez, G.; Vilella-Esplá, J.; Pérez-Álvarez, J.Á.; Sayas-Barberá, E. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods 2017, 6, 94. https://doi.org/10.3390/foods6110094https://hdl.handle.net/10495/3525010.3390/foods61100942304-8158ABSTRACT: Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bixa orellana) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, aw, colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients.COL00144768application/pdfengMDPIToxinología Alternativas Terapéuticas y AlimentariasBasilea, Suizainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by/4.0/Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)BixaceaeEmulsionesEmulsionsFenómenos QuímicosChemical PhenomenaFrutasFruitpatés hepáticosPalma datileraFoodsFoods18611sin facultad - programaCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8927https://bibliotecadigital.udea.edu.co/bitstream/10495/35250/2/license_rdf1646d1f6b96dbbbc38035efc9239ac9cMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstream/10495/35250/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD53ORIGINALCiroGelmy_2017_PhysicochemicalSensory.pdfCiroGelmy_2017_PhysicochemicalSensory.pdfArtículo de investigaciónapplication/pdf251228https://bibliotecadigital.udea.edu.co/bitstream/10495/35250/1/CiroGelmy_2017_PhysicochemicalSensory.pdf97532f5146eb11b0f239ab0f2be9cf4eMD5110495/35250oai:bibliotecadigital.udea.edu.co:10495/352502023-06-01 14:08:40.694Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |