Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers

New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were developed and used as partial pork back-fat replacer (25 and 50%) in beef burgers. The addition of GE decreased the fat content in the burgers between 12% and 33%. The use of GE decreased the amount of palmitic, stearic, and oleic fatty acids and increased the amount of linolenic (higher in amaranth-hemp GE) and alpha-linolenic (higher in amaranth-chia GE) fatty acids. Both GE improved the n-6/n-3 and PUFA/SFA nutritional ratios in burgers and the AI, TI, h/H indices related to healthy properties of lipid fractions. Color, water activity, pH, and texture were not affected by the addition of GE but cooking loss, shrinkage, and thickness changes were increased (higher in amaranth-hemp GE). Burgers containing amaranth-chia GE (both raw and cooked) resulted in more susceptibility to lipid oxidation than the others and also resulted in lower sensorial acceptability. As a general conclusion, the use of amaranth-hemp GE as pork backfat substitute improve nutritional characteristics of the burgers without affecting tech-nological or sensory properties.