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Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels |
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| Authors: | Aurora Cittadini Paulo E S Munekata Mirian Pateiro María V Sarriés Rubén Domínguez José M Lorenzo |
| Affiliation: | 1. Campus de Arrosadía, IS-FOOD, Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Pamplona, 31006 Spain;2. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, Ourense, 32900 Spain;3. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, Ourense, 32900 Spain
Contribution: Formal analysis (equal), Investigation (equal), Validation (equal);4. Campus de Arrosadía, IS-FOOD, Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Pamplona, 31006 Spain Contribution: Writing - review & editing (equal) |
| Abstract: | This study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties. |
| Keywords: | Animal fat replacers fatty acid profile foal meat product healthy burger physicochemical properties sensory acceptance |