Canola and olive oil gelled emulsions as pork fat replacers in beef burgers

Dias, Maiara Fonseca; Guimarães, Angélica Sousa; Júnior, Augusto Aloísio Benevenuto; Silva, Vanessa Riani Olmi; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes

doi:10.1108/bfj-02-2021-0119

Cited by 9 publications

(5 citation statements)

References 21 publications

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“…During storage, increased moisture content of patties could be associated with released intracellular moisture and moisture gained from environment, similar findings were reported by Dias et al (2022) , who incorporated canola and olive oil gel emulsions as pork fat replacers in beef patties. However, the decreased moisture content among the treatments could be interlinked to enhanced PUFAs, analogous results were reported by Bavitha et al (2016) in fish burgers.…”

Section: Discussionsupporting

confidence: 82%

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Dr,

Zaman,

Farooq

et al. 2023

PeerJ

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In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at −18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product.

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Section: Discussionsupporting

confidence: 82%

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Dr,

Zaman,

Farooq

et al. 2023

PeerJ

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“…This result concurs with another study, in which reformulated low-fat beef patties were considered acceptable to 55% of the panelists, despite their decrease in sensory score [6]. The replacement of fat in patties with various substitutes and at different replacement ratios is likely to have varying effects on the sensory qualities of patties [31][32][33]. The findings here indicate that, for CFS, a 50% replacement would be optimal in the pursuit of good sensory quality.…”

Section: Texture Profilesupporting

confidence: 89%

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

Wei,

Ren,

Huang

et al. 2024

Gels

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Composite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were investigated in terms of the proximate composition, lipid oxidation stability, technological characteristics, color, sensory attributes, texture, thermo-rheological behavior, and microstructure. CFS samples composed of various ratios of KGM were added to lean meat patties to ascertain the optimal CFS composition for its potential replacement of pork back fat in patties. The addition of CFS containing 7.0% KGM was found to decrease the hardness of the lean meat patties by 71.98% while simultaneously improving their sensory quality. The replacement of pork back fat with CFS also reduced the fat content of the patties to as little as 3.65%. Furthermore, the addition of CFS enhanced the technological characteristics, lipid oxidation stability, and surface color of the fat-replaced patties, with no significant impact on their overall acceptability. The gel network of the patties was shown to be fine and remained compact as the fat replacement ratio increased to 75%, while the texture parameters, storage modulus, and fractal dimension all increased. Quality and structure improvements may allow the composite emulsion gels to replace fat in pork patties to support a healthy diet. This study may be beneficial for the application and development of plant-based cubic fat substitutes.

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“…This is probably because, as mentioned above, almond flour contains antioxidant substances. It was also reported in some other studies that the TBARS value of beef patties increased because of the cooking process (Dias et al, 2021;Elbir et al, 2023;Poyato et al, 2015).…”

Section: Physicochemical Propertiessupporting

confidence: 58%

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Kirkyol,

Akköse

2023

Food Science & Nutrition

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Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

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Canola and olive oil gelled emulsions as pork fat replacers in beef burgers

Cited by 9 publications

References 21 publications

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Supplementation of PUFA extracted from microalgae for the development of chicken patties

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

Effects of animal fat replacement with almond flour on quality parameters of beef patties

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