Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers

Abstract

Meat products such as burgers contain large amounts of saturated fat and are considered unhealthy foods by a society that is increasingly aware of the impact of food on their health, as there is a widespread idea that the consumption of large amounts of saturated fats is related to cardiovascular diseases, some types of cancer and obesity. The main goal of this study was to reformulate deer burgers by replacing the saturated fat from its composition with emulsions of oil extracted from melon and pumpkin seeds. Three emulsions were made with these oils (guar gum and inulin, sodium alginate and maltodextrin) to obtain a solid texture. Then, burgers were elaborated, using the vegetable oil emulsions to replace partially (50%) or totally (100%) the animal fat usually used in their elaboration. Physical parameters such as color and texture, consumer evaluation, proximate analysis and the fatty acid composition obtained by gas chromatography were analyzed. The burgers made with emulsified oils showed a higher weight loss, but with a minor loss of caliber and hardness (p < 0.05). From the sensory point of view, the reformulated burgers were positively valued by consumer judges when external aspect, odor, flavor and texture were evaluated. Furthermore, the addition of oil emulsions results in a lower fat content and in an increment of the proportion of unsaturated fatty acids, especially linoleic acid (p < 0.05). The inclusion of emulsified melon and pumpkin oil in deer burgers leads to an increase in the content of polyunsaturated fatty acids in burgers that, although they showed small differences in texture attributes (especially hardness and cohesiveness), were well valued by consumer judges in all sensory attributes evaluated.

Innovate plant-based burger patties using defatted sesame cake flour, chickpea flour, coffee silver skin and pomegranate juice as natural colorant: effects on nutritional and acceptability aspect

“…Studies have indeed explored various strategies to enhance the health profile of meat burgers. For instance, reformulating deer burgers by substituting saturated fat with emulsions of melon and pumpkin seed oils resulted in burgers with reduced fat content and higher levels of unsaturated fatty acids, which were positively received by consumers (Martínez et al , 2023) Similarly, incorporating a fat substitute made from a lyophilized hydrogel emulsion enriched with encapsulated acai oil into beef burgers led to products with increased polyunsaturated fatty acids, decreased SFAs, improved nutritional indices and reduced cooking loss (Akwetey and Ibrahim, 2022). These findings highlight the potential for innovative fat substitution techniques to create healthier and more nutritious burger options.…”

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil

“…Notably, distinct variations were observed in the organization of muscle fibers among beef samples subjected to different oil frying treatments. Muscle fibers in RBW and CW displayed swelling effects along with weakened connective tissue and water loss, resulting in increased inter-fiber spacing [3]. Consequently, it can be inferred that steaks cooked using an oil gel method exhibit enhanced tenderness.…”

“…With a smoke point typically exceeding 180 • C (356 • F), KPSO exhibits remarkable stability during high temperature cooking methods such as stir-frying and deep-frying, minimizing the risk of smoke generation and scorching [2]. By incorporating natural wax into KPSO to form an oil gel, not only can the thermal stability of KPSO be further enhanced but also additional nutritional benefits can be provided [3]. Previous studies have demonstrated that oil gels prepared by blending waxes with vegetable oils offer a viable alternative to animal fat in meat products, including hamburgers and sausages [4][5][6].…”

Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)

“… Increasing the concentration of beneficial components in foods [ 99 ]. Replacing excessive or unhealthy components (usually macronutrients) with components with positive effects [ 100 , 101 , 102 ]. Improving the bioavailability or stability of recognized functional components or reducing the potential risk of disease [ 102 , 103 , 104 ].…”

“…Replacing excessive or unhealthy components (usually macronutrients) with components with positive effects [ 100 , 101 , 102 ].…”