Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

Abstract

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Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

“…They found that in the samples where the back fat was replaced by the canola oil emulsion or canola oil and pineapple by-products, the fatty acid profile was improved (higher content of MUFA and PUFA and lower content of SFA) with respect to the control sample. Similarly, Szpicer et al [ 44 ] mentioned that in beef burgers where the tallow was partially replaced by canola oil or a mix of canola oil and β-glucan, the oleic, linoleic, and linolenic acids content increased with respect to control samples.…”

“…This result is considerably beneficial because a PUFA/SFA ratio lower than 0.45 may increase the incidence of cardiovascular diseases [ 6 , 46 ]. The use of gelled emulsion to replace animal fat in several meat products is a great strategy to improve several nutritional indices, including n-6/n-3 and PUFA/SFA ratios, as has been reported by several authors [ 9 , 11 , 41 , 44 ]. The partial substitution of pork backfat resulted in a decrease ( p < 0.05) of the atherogenicity (AI) and thrombogenicity (TI) indices; in all formulations, values less than 1 were found, which indicates that the formulations contribute to reducing the risk and severity of diseases [ 7 ].…”

Agroindustrial valorization of the pulp and peel, seed, flour, and oil of moriche (Mauritia flexuosa) from the Bita River, Colombia: a potential source of essential fatty acids

“…In terms of health, this is important because it indicates that the intake of fatty acids present in moriche fruits can have a protective effect, preventing the formation of blood thrombi and helping to prevent arteriosclerosis and cardiovascular disorders. In addition to the above, Méndez-Cid et al [ 15 ] and Szpicer et al [ 14 ] indicate that products made with vegetable fats rich in polyunsaturated fatty acids, such as canola oil, have low AI and TI values and high h/H values compared to animal fats such as beef tallow and tocino .…”

“…The identified fatty acids were compared with a standard according to their retention time in each respective chromatogram and are expressed as percentages. To calculate the nutritional quality and health indices, the equations reported by Szpicer et al [ 14 ] were used: …”

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

“…The basic composition of beef burgers (water, protein, fat and ash content) was determined by accredited FT-NIR nearinfrared laboratory (Polish Centre for Accreditation -Accreditation No. AB 1670) according to the method presented in the work of Szpicer et al (2019). Büchi nearinfrared spectrometer NIRFlex N-500 (Büchi Labortechnik AG, Switzerland) with NIRFlex Solids module in the spectral range of 12.500-4.000 cm 1 in reflectance mode and application Büchi Art.…”