Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

被引：112

作者：

Heck, Rosane Teresinha ^{[1
]}

Saldana, Erick ^{[2
]}

Manuel Lorenzo, Jose ^{[3
]}

Correa, Leticia Pereira ^{[1
]}

Fagundes, Mariane Bittencourt ^{[1
]}

Cichoski, Alexandre Jose ^{[1
]}

de Menezes, Cristiano Ragagnin ^{[1
]}

Wagner, Roger ^{[1
]}

Bastianello Campagnol, Paulo Cezar ^{[1
]}

机构：

[1] Univ Fed Santa Maria, BR-97105900 Santa Maria, RS, Brazil

[2] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind, Alimentos & Nutr, Av Padua Dias 11, BR-13418900 Piracicaba, SP, Brazil

[3] Ctr Tecnol Carne Galicia, Parque Tecnol Galicia,Rua Galicia 4, Orense, Spain

来源：

MEAT SCIENCE | 2019年 / 156卷

关键词：

Healthier meat products; Hydrogelled emulsion; Chia oil; Linseed oil; Fatty acid profile; Consumer sensory characterization; SENSORY CHARACTERISTICS; BEEF BURGERS; CANOLA OIL; SHELF-LIFE; PORK FAT; QUALITY; REPLACEMENT; STABILITY; OLEOGELS; SAUSAGES;

D O I：

10.1016/j.meatsci.2019.05.034

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (AE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.

引用

页码：174 / 182

页数：9

共 41 条

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