Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil.
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain.
Meat Sci. 2019 Feb;148:164-170. doi: 10.1016/j.meatsci.2018.10.017. Epub 2018 Oct 25.
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.
罗勒叶直接掺入奇亚油（CO）是通过超声辅助提取（UAE）和常规浸渍提取（CME）来完成的。CO 被微胶囊化并用于汉堡中，如下所示：对照（20%猪背脂（PBF））；HCO（10% PBF+7.5%水+2.5%未包封的 CO）；HM1（10% PBF+10% CO 微粒）；HM2（10% PBF+10% CO 微粒用 UAE 富集）和 HM3（10% PBF+10% CO 微粒用 CME 富集）。在冷冻储存的第 1 天和第 120 天，评估了汉堡中的挥发性化合物和感官特性（多选和总体可接受性）。对照组、HCO 和 HM1 组的特征是脂质和蛋白质氧化产生的挥发性化合物，以及与脂质氧化有关的感官描述符。HM2 和 HM3 组的萜类挥发物增加，并以草药和宜人的香气以及理想的质地为特征。此外，喜好评分与表征 HM2 和 HM3 组的描述符呈正相关。
