Use of healthy emulsion hydrogels to improve the quality of pork burgers

dc.contributor.authorFoggiaro, Danila
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorPateiro, Mirian
dc.contributor.authorCittadini, Aurora
dc.contributor.authorSichetti Munekata, Paulo E.
dc.contributor.authorCampagnol, Paulo C. B.
dc.contributor.authorFraqueza, Maria João
dc.contributor.authorPalo, Pascuale de
dc.contributor.authorLorenzo, José M.
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.date.accessioned2022-09-05T08:05:02Z
dc.date.available2022-09-05T08:05:02Z
dc.date.issued2022
dc.date.updated2022-09-05T07:58:15Z
dc.description.abstractThe present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.en
dc.description.sponsorshipThe authors thank GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationFoggiaro, D.; Domínguez, R.; Pateiro, M.; Cittadini, A.; Munekata, P. E. S.; Campagnol, P. C. B.; Fraqueza, M. J.; De Palo, P.; Lorenzo, J. M.. (2022). Use of healthy emulsion hydrogels to improve the quality of pork burgers. Foods. 11,4 .en
dc.identifier.doi10.3390/foods11040596
dc.identifier.issn2304-8158
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/43951
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofFoods 2022, 11, 596en
dc.relation.publisherversionhttps://doi.org/10.3390/foods11040596
dc.rights© 2022 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licenseen
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectFat replacementen
dc.subjectFatty acid profileen
dc.subjectHealthy burgersen
dc.subjectSensory analysisen
dc.titleUse of healthy emulsion hydrogels to improve the quality of pork burgersen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication

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