dc.contributor.author | Rivera Toapanta, Evelyn Andrea | |
dc.contributor.author | Oruna, Maria Jose | |
dc.contributor.author | Terriente, Carlos | |
dc.contributor.author | Gonzalez, Joel | |
dc.contributor.author | Guerrero, Luis | |
dc.contributor.author | Claret Coma, Anna | |
dc.contributor.author | Paker, Jane | |
dc.contributor.author | Gil, Marta | |
dc.contributor.author | Oliver, Angels | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2022-10-31T13:36:46Z | |
dc.date.available | 2022-10-31T13:36:46Z | |
dc.date.issued | 2022-06-30 | |
dc.identifier.citation | Rivera-Toapanta, Evelyn, Maria Jose Oruna, Carlos Terriente, Joel Gonzalez, Luis Guerrero, Ana Claret, Jane Paker, Marta Gil and Maria Angels Oliver. 2022. “Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions”. Acta Scientific Nutritional Health 6 (7): 123-139. doi:10.31080/ASNH.2022.06.1086. | ca |
dc.identifier.issn | 2582-1423 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1951 | |
dc.description.abstract | This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties were elaborated with 1.5 and 3.0g of RC and with or without 0.03g of ascorbic acid. The results suggested that the patties with 15% fat (lower fat, higher α -tocopherol), would be healthier than the ones with 23% fat. The patties containing RC had similar amounts of vitamins C and E, which differed significantly from control. The results indicated that RC could reduce the patty lipid oxidation together with ascorbic acid and this could be a good alternative for food industry. The rose hip.
Flavour did not show significant differences and its scores were low, suggesting that rose hip extract did not influence negatively the taste of the patties as well as their texture. However, future research is needed to test different concentrations of the extract. | ca |
dc.format.extent | 17 | ca |
dc.language.iso | eng | ca |
dc.publisher | Acta Scientific Publications | ca |
dc.relation.ispartof | Acta Scientific Nutritional Health | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.relation.projectID | EC/H2020/634476/EU/DIVERSITY OF LOCAL PIG BREEDS AND PRODUCTION SYSTEMS FOR HIGH QUALITY TRADITIONAL PRODUCTS AND SUSTAINABLE PORK CHAINS/TREASURE | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.31080/ASNH.2022.06.1086 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |