Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Abstract

Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality

“…Burgers were made at the Carcass and Meat Quality Laboratory at Agriculture School of Polytechnic Institute of Bragança (Portugal), according to the Portuguese Standard NP 588/2008 [ 30 ] and following the process from Teixeira et al [ 7 ]. Briefly, the meat and the pork fat or hydrogel emulsions were grounded using a 30-mm sized plate in a butcher’s meat grinder, then salt and water were added, and the mixture was kneaded by hand for 10 min.…”

“…Among those approaches is the food reformulation aimed to reduce energy density, salt, or saturated fat in meat products, or promote the presence of functional components or favorable nutrients [ 2 ]. In this regard, the meat industry is facing the challenge to replace animal fat with oils, the main purpose of this is to improve the fatty acid profile and reduce cholesterol and its oxidation derivatives [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 ]. The foremost difficult task is to avoid the negative effect of fat replacement on the technological and sensory quality traits to which animal fat positively contributes, such as flavor, mouthfeel, texture, and overall perception [ 8 , 9 ].…”

“…In the countries where the pork consumption is extensive the usual source of fat used to prepare fat-containing ruminant meat products, including goat meat products, such as sausages or patties is pork fat [ 19 , 20 ], due to its favorable technological properties and positive effects on their eating quality. However, its lipidic profile is not desirable for healthy food [ 3 , 4 , 5 , 6 , 7 ].…”

The potential of goat meat as a nutrition source for schoolchildren

“…Currently, goat meat does not have a wide range of consumers in the Republic of Kazakhstan. However, active scientific research on using this type of raw meat in the industry is already underway in the world and has great prospects in the domestic market [2], [3], [4], [5], [6], [7], [8]. Regarding taste, goat meat is not inferior to mutton [9].…”

Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat

“…Animal fat is added into meat products to improve texture, taste, and flavour [5,6], and allows the constant removal of water during drying [7]. Nonetheless, concerns raised by consumers about processed meat products with high levels of saturated fat [8] has led to wide investigations on fat reduction in these products.…”