Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification

The present study aimed to elaborate and characterize burgers produced with buffalo meat and different levels of animal fat and olive oil (OF). Animal fat was replaced by OF at levels zero (control), 50 and 100%. The effect of fat replacement was evaluated through chemical, cooking, texture, and microbiological analyzes. Burger formulations presented similar centesimal composition. Cooking yield increased 10% and weight loss reduced around 40% when buffalo fat (BF) was totally replaced by OF. Cohesiveness and hardness were also reduced (approximate to 15 and 10%, respectively) when comparing formulations with BF and OF. The applied lipid modification improved the fatty acid profile of burgers by decreasing the percentage of SFAs content (from 46%-BF to 21%-OF). The results of this study indicate that the application of vegetable oil is a promising approach in the design of healthier meat products. Practical applications Buffalo meat in processed meat products, such as hamburgers may represent a way to increase the acceptance of this type of meat. Buffalo meat is rich in high essential amino acids, with low saturated fatty acids (SFAs) and with the presence of mono and polyunsaturated fatty acids (PUFA). Its outstanding nutritional characteristics combined with the growing demand from contemporary consumers of ready-to-eat products, the development of a buffalo burger with a lipid reformulation containing healthier fatty acids profile can stimulate the consumption of this meat.