Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

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This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers prepared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber increased with the spinach amount added, showing the highest values in burgers from E30 group (4.27%).Regarding fatty acid profile, the highest values of PUFA were found in E30 samples, whereas the highest values of MUFA were found in E10 samples. Practical applications A significant improvement in the nutritional quality of chicken burgers formulated with spinach addition was achieved. Therefore, the inclusion in the market of a meat product that traditionally has an image of highly caloric and with high amounts of fat totally reformulated and nutritionally improved opens the possibility for meat industries to reduce costs and manufacture products with better nutritional quality. Concerning to fatty acid profile and nutritional indices, burgers manufactured with spinach presented levels closer to the recommendation of healthier products.

Section: Proximate Compositioncontrasting

confidence: 72%

“…According to Heck et al (2017), the reduction of n−6 and n−6/n−3 index is one of the main challenges for the development of healthier meat products. According to Heck et al (2017), the reduction of n−6 and n−6/n−3 index is one of the main challenges for the development of healthier meat products.…”

Section: Fatty Acid Profilementioning

confidence: 99%

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Carvalho

Pateiro

Domínguez

et al. 2019

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“…Cooking loss was evaluated to 30 g portions of samples cooked at 72°C according to Heck et al () and reported as the percentage of water loss after the cooking process.…”

Section: Methodsmentioning

confidence: 99%

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

Cerón‐Guevara

Rangel‐Vargas

Lorenzo

et al. 2019

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The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. Practical applications The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

“…Consequently, animal fat consumption has become an increasing concern to consumers. In recent years, modern eating habits are shifting towards a diet with a low SFA level and high n‐6/n‐3 fatty acids ratio; hence, consumer attraction towards low‐fat meat products rich in n‐3 fatty acids has increased rapidly worldwide (Domínguez, Pateiro, Agregán, & Lorenzo, ; Domínguez, Pateiro, Munekata, Bastianello Campagnol, & Lorenzo, ; Heck et al, ; Lorenzo, Munekata, Pateiro, Campagnol, & Domínguez, ). Food producers, in their pursuit to meet consumers’ requirements, have introduced the production of low‐fat meat products and the replacement of traditional fats with liquid vegetable oils (de Oliveira Fagundes et al, ; Munekata et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2018

The aim of this study was to develop an innovative low‐fat beef burgers with canola oil and oat β‐glucan in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumers’ acceptance. According to the results, replacing 40% of tallow with canola oil and 4% of burger fats with 30% oat β‐glucan concentrate is technologically feasible for the low‐fat beef burgers production. Results showed that replacement of tallow by oil and β‐glucan influence on cholesterol level reduction and increase in WHC value of product. Tallow replacement by canola oil and β‐glucan has no influence on most of texture parameters but changes the volatile compounds profile of product. Consumers accept sensory parameters of low‐fat beef burgers with oil and β‐glucan. In conclusion, tallow replacement by canola oil and β‐glucan concentrate has a positive influence on the pro‐health and technological properties of low‐fat beef burgers. Practical applications The aim of this study was to develop an innovative low‐fat beef burger with canola oil (n‐3 fatty acids source) and oat β‐glucan (pro‐health hydrocolloid balance for physico‐chemical parameters) in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumer acceptance. ’ requirements, have introduced the production of low‐fat meat products and the replacement of traditional fats. Replacing beef tallow with canola oil and oat β‐glucan concentrate is technologically feasible for manufacturing low‐fat beef burgers, and can be recommended for obtaining low‐fat meat products. This solution allows the modification of meat products that can be used as a source of oat β‐glucan in a diet with a healthy fatty acid profile. The proposed recapture modification can be recommended as a good strategy to produce healthier low‐fat beef burgers, while at the same time retaining consumer acceptance on a level comparable to traditional burgers.