2017
DOI: 10.1016/j.meatsci.2017.03.010
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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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Cited by 143 publications
(99 citation statements)
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“…In our study, control burgers showed the highest fat content (7.49%), decreasing the fat content with the increasing of the spinach amount in the burger formulation (6.48% and 5.76%, for E10 and E30 groups, respectively). These fat values were lower than those observed by other authors (Fernandes et al, 2017;Heck et al, 2017;Soltanizadeh & Ghiasi-Esfahani, 2015) in burgers (values ranged between 13.8% and 22.6%). However, no significant effect was observed on fat content of low meat beef burgers manufactured with 5% of Aloe vera when compared with the control group (Soltanizadeh & Ghiasi-Esfahani, 2015).…”
Section: Proximate Compositioncontrasting
confidence: 72%
See 1 more Smart Citation
“…In our study, control burgers showed the highest fat content (7.49%), decreasing the fat content with the increasing of the spinach amount in the burger formulation (6.48% and 5.76%, for E10 and E30 groups, respectively). These fat values were lower than those observed by other authors (Fernandes et al, 2017;Heck et al, 2017;Soltanizadeh & Ghiasi-Esfahani, 2015) in burgers (values ranged between 13.8% and 22.6%). However, no significant effect was observed on fat content of low meat beef burgers manufactured with 5% of Aloe vera when compared with the control group (Soltanizadeh & Ghiasi-Esfahani, 2015).…”
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%
“…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%
“…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%