Emulsion gels as a substitute for saturated fat in meat products

Detalhes bibliográficos
Autor(a) principal: Gonçalves, Bruna Néria Azevedo
Data de Publicação: 2022
Outros Autores: Silva, Karina Vila Verde, Schmiele, Marcio, Andrade, Monalisa Pereira Dutra
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/29207
Resumo: Animal fat plays a fundamental role in guaranteeing the physical, sensorial and technological properties of emulsified meat products. However, the high consumption of saturated fats from emulsified meat products increases the risk of metabolic diseases. Therefore, there is a need to study viable alternatives for the replacement of saturated fat. The use of gel emulsions, gelled structures based on vegetable oils that can be combined with proteins and hydrocolloids, stands out. Therefore, the present study aimed to carry out bibliographic research on the production and use of emulsion gels and their behavior when applied to meat products. The results showed that the use of emulsion gels is able to maintain or improve the technological characteristics of emulsified meat products. Therefore, it is inferred that it is of paramount importance that research on the application of vegetable oils in emulsion gels be carried out and applied to meat products.
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spelling Emulsion gels as a substitute for saturated fat in meat productsGeles en emulsión con substituto de grasas saturadas en productos cárnicosGéis de emulsão como substitutos de gordura saturada em emulsionados cárneosProdutos cárneosEmulsão gelEstabilidadeGorduraRedução.Meat productsEmulsion gelStabilityFatReduction.Productos cárnicosEmulsión gelEstabilidadGrasaReducción.Animal fat plays a fundamental role in guaranteeing the physical, sensorial and technological properties of emulsified meat products. However, the high consumption of saturated fats from emulsified meat products increases the risk of metabolic diseases. Therefore, there is a need to study viable alternatives for the replacement of saturated fat. The use of gel emulsions, gelled structures based on vegetable oils that can be combined with proteins and hydrocolloids, stands out. Therefore, the present study aimed to carry out bibliographic research on the production and use of emulsion gels and their behavior when applied to meat products. The results showed that the use of emulsion gels is able to maintain or improve the technological characteristics of emulsified meat products. Therefore, it is inferred that it is of paramount importance that research on the application of vegetable oils in emulsion gels be carried out and applied to meat products.La grasa animal juega un papel fundamental para garantizar las propiedades físicas, sensoriales y tecnológicas de los productos cárnicos emulsionados. Sin embargo, el alto consumo de grasas saturadas de los productos cárnicos emulsionados contribuye a un mayor riesgo de enfermedades metabólicas. Por lo tanto, existe la necesidad de estudiar alternativas viables para la sustitución de grasas saturadas. Destaca el uso de emulsiones en gel, estructuras gelificadas a base de aceites vegetales combinables con proteínas e hidrocoloides. Por lo tanto, el presente estudio tuvo como objetivo realizar una investigación bibliográfica sobre la producción y uso de geles emulsionantes y su comportamiento cuando se aplica a productos cárnicos. Los resultados mostraron que el uso de geles emulsionados es capaz de mantener o mejorar las características tecnológicas de los productos cárnicos emulsionados. Por lo que se infiere que es de suma importancia que se realicen investigaciones sobre la aplicación de aceites vegetales en emulsión geles y se apliquen a los productos cárnicos.A gordura animal desempenha um papel fundamental para a garantia das propriedades físicas, sensoriais e tecnológicas dos produtos cárneos emulsionados. Porém, o elevado consumo de gorduras saturadas provenientes dos produtos cárneos emulsionados contribui para que o risco de doenças metabólicas aumente. Diante disso, surge a necessidade de se estudar alternativas viáveis para que ocorra a substituição da gordura saturada. Destaca-se o uso de emulsões géis, estruturas gelificadas à base de óleos vegetais que podem ser combinadas às proteínas e hidrocoloides. Sendo assim, o presente estudo teve como objetivo a elaboração de uma pesquisa bibliográfica sobre a produção e emprego dos géis de emulsão e seu comportamento quando aplicados em produtos à base de carne. Os resultados evidenciaram que o uso de géis de emulsão é capaz de manter ou melhorar as características tecnológicas dos produtos cárneos emulsionados. Sendo assim, infere-se que é de suma importância que pesquisas sobre a aplicação dos óleos vegetais em emulsões géis sejam realizadas e aplicadas em produtos cárneos.Research, Society and Development2022-04-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2920710.33448/rsd-v11i6.29207Research, Society and Development; Vol. 11 No. 6; e35511629207Research, Society and Development; Vol. 11 Núm. 6; e35511629207Research, Society and Development; v. 11 n. 6; e355116292072525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29207/25288Copyright (c) 2022 Bruna Néria Azevedo Gonçalves; Karina Vila Verde Silva; Marcio Schmiele; Monalisa Pereira Dutra Andradehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGonçalves, Bruna Néria Azevedo Silva, Karina Vila Verde Schmiele, MarcioAndrade, Monalisa Pereira Dutra 2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/29207Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:20.891714Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Emulsion gels as a substitute for saturated fat in meat products
Geles en emulsión con substituto de grasas saturadas en productos cárnicos
Géis de emulsão como substitutos de gordura saturada em emulsionados cárneos
title Emulsion gels as a substitute for saturated fat in meat products
spellingShingle Emulsion gels as a substitute for saturated fat in meat products
Gonçalves, Bruna Néria Azevedo
Produtos cárneos
Emulsão gel
Estabilidade
Gordura
Redução.
Meat products
Emulsion gel
Stability
Fat
Reduction.
Productos cárnicos
Emulsión gel
Estabilidad
Grasa
Reducción.
title_short Emulsion gels as a substitute for saturated fat in meat products
title_full Emulsion gels as a substitute for saturated fat in meat products
title_fullStr Emulsion gels as a substitute for saturated fat in meat products
title_full_unstemmed Emulsion gels as a substitute for saturated fat in meat products
title_sort Emulsion gels as a substitute for saturated fat in meat products
author Gonçalves, Bruna Néria Azevedo
author_facet Gonçalves, Bruna Néria Azevedo
Silva, Karina Vila Verde
Schmiele, Marcio
Andrade, Monalisa Pereira Dutra
author_role author
author2 Silva, Karina Vila Verde
Schmiele, Marcio
Andrade, Monalisa Pereira Dutra
author2_role author
author
author
dc.contributor.author.fl_str_mv Gonçalves, Bruna Néria Azevedo
Silva, Karina Vila Verde
Schmiele, Marcio
Andrade, Monalisa Pereira Dutra
dc.subject.por.fl_str_mv Produtos cárneos
Emulsão gel
Estabilidade
Gordura
Redução.
Meat products
Emulsion gel
Stability
Fat
Reduction.
Productos cárnicos
Emulsión gel
Estabilidad
Grasa
Reducción.
topic Produtos cárneos
Emulsão gel
Estabilidade
Gordura
Redução.
Meat products
Emulsion gel
Stability
Fat
Reduction.
Productos cárnicos
Emulsión gel
Estabilidad
Grasa
Reducción.
description Animal fat plays a fundamental role in guaranteeing the physical, sensorial and technological properties of emulsified meat products. However, the high consumption of saturated fats from emulsified meat products increases the risk of metabolic diseases. Therefore, there is a need to study viable alternatives for the replacement of saturated fat. The use of gel emulsions, gelled structures based on vegetable oils that can be combined with proteins and hydrocolloids, stands out. Therefore, the present study aimed to carry out bibliographic research on the production and use of emulsion gels and their behavior when applied to meat products. The results showed that the use of emulsion gels is able to maintain or improve the technological characteristics of emulsified meat products. Therefore, it is inferred that it is of paramount importance that research on the application of vegetable oils in emulsion gels be carried out and applied to meat products.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29207
10.33448/rsd-v11i6.29207
url https://rsdjournal.org/index.php/rsd/article/view/29207
identifier_str_mv 10.33448/rsd-v11i6.29207
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29207/25288
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 6; e35511629207
Research, Society and Development; Vol. 11 Núm. 6; e35511629207
Research, Society and Development; v. 11 n. 6; e35511629207
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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