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• W3200959413 endingPage "107182" @default.
• W3200959413 startingPage "107182" @default.
• W3200959413 abstract "Spiced edible gels and films were produced as part of a future technological strategy to improve the quality of pork from entire male by contributing to a decrease in boar taint and improving the texture of the meat. Each formulation, two types of hydrocolloids and two spice mixtures, were tested for their high masking power (mixtures 1 and 2). The thermoreversible hydrocolloids carrageenans (g-C) and agar-agar (g-A) were used in the production of the gels, and maltodextrin + sodium alginate (f-MA) and gelatin (f-G) for the films. The results showed that the films and gels edible had good physical-chemical and mechanical characteristics, providing sufficient stability to act as a vehicle to incorporate spices and condiments into entire male pork, being mixture 2 provided the highest values. While the use of hydrocolloids in the films improved the texture of the meat. • Gels and films reached correct mechanical properties to act as vehicles of spices. • Films made with hydrocolloids improved the pork sensory texture. • Spice mixture 2 had the greatest sensorial impact on the meat matrix. • Spiced edible films and gels were an alternative to alleviate boar-tainted pork." @default.
• W3200959413 created "2021-09-27" @default.
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• W3200959413 date "2022-02-01" @default.
• W3200959413 modified "2023-09-24" @default.
• W3200959413 title "Development of edible gels and films as potential strategy to revalorize entire male pork" @default.
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• W3200959413 doi "https://doi.org/10.1016/j.foodhyd.2021.107182" @default.
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