PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.Design/methodology/approachBeef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.FindingsMoisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.Originality/valueDue to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.
This study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15 C). Irradiation reduced the mesophilic and lactic acid bacteria counts, which were higher in the non-irradiated samples aged at 7 and 15 C. The water retention capacity was lower in the irradiated beef, resulting in higher values of exudation and cooking losses. High aging temperatures increased the exudation loss and myofibrillar proteolysis (lower fragmentation index; FI) and reduced the total and insoluble collagen contents and the beef Warner-Bratzler square Shear Force (WBsSF). However, irradiated beef had higher FI and SF than non-irradiated ones, increasing the time required for the beef tenderizing. Gamma irradiation (3 kGy) can be used to ensure the microbiological safety during short storage at high temperatures (up to 15 C) in order to accelerate the process of beef tenderizing.
A relação entre a aceitabilidade de alimentos e seus teores lipídicos favoreceu a descoberta de um sexto gosto básico, o oleogustus, que é despertado pelos ácidos graxos de cadeia não esterificada do tipo longa e são os responsáveis pelo verdadeiro gosto de gordura. O entendimento da percepção do oleogustus por diferentes indivíduos pode contribuir para o desenvolvimento de produtos alimentares, para a prática clínica e políticas de saúde pública. Diante disso, o objetivo deste trabalho foi avaliar a preferência sensorial pelo oleogustus por indivíduos de diferentes estados nutricionais, por meio da degustação de hambúrguer misto adicionado de diferentes concentrações de gordura, bem como identificar os fatores que influenciam o consumo de óleos e gorduras. Os hambúrgueres foram avaliados por meio de um teste de escala do ideal por 205 provadores divididos em três grupos de indivíduos: baixo peso, eutróficos e sobrepeso/obesidade. Para a análise dos dados foi utilizado o método de análise de correspondência múltipla e regressão linear simples. Os resultados demonstraram que a preferência por carnes gordurosas foi predominante no grupo de sobrepeso/obesidade, assim como o método de cocção mais utilizado por eles foi o de fritura por imersão. Este grupo também apresentou as maiores frequências de consumo diário e semanal de alimentos gordurosos ricos em gordura saturada e trans. A concentração ideal de gordura perceptível pelos grupos baixo peso, eutrófico e sobrepeso/obesidade foram de: 1,68%, 14,32% e 15,34%, respectivamente. Dessa forma, os indivíduos com sobrepeso/obesidade possuem maior preferência por alimentos gordurosos e pelo oleogustus quando comparado com os outros grupos.
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