Title
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
Date Issued
2019
Access level
restricted access
Resource Type
journal article
Author(s)
Heck R.T.
Lorenzo J.M.
Fagundes M.B.
Cichoski A.J.
de Menezes C.R.
Wagner R.
Campagnol P.C.B.
Publisher(s)
Elsevier Ltd
Abstract
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 (ΔE) 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. © 2019 Elsevier Ltd
Start page
174
End page
182
Volume
156
Number
76
Language
English
Subjects
Scopus EID
2-s2.0-85067041212
PubMed ID
Source
Meat Science
ISSN of the container
0309-1740
Sponsor(s)
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001 and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq [grant number 425577/2018-0]. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). P.C.·B Campagnol and J.M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). None.
Sources of information:
Directorio de Producción Científica