Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

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dc.contributor.authorCittadini, Aurora
dc.contributor.authorMunekata, Paulo E. S.
dc.contributor.authorPateiro, Mirian
dc.contributor.authorSarriés Martínez, María Victoria
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorLorenzo, José M.
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.date.accessioned2024-01-25T17:08:01Z
dc.date.available2024-01-25T17:08:01Z
dc.date.issued2021
dc.date.updated2024-01-25T12:46:26Z
dc.description.abstractThis study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) -100% of pork fat; treatments 1 and 2 (T1 and T2)- pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties. © 2021 Institute of Food Science and Technologyen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationCittadini, A., Munekata, P.E.S., Pateiro, M., Sarriés, M.V., Domínguez, R., Lorenzo, J.M. (2021) Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels. International Journal of Food Science and Technology, 56, 6182-6191. https://doi.org/10.1111/ijfs.15087.en
dc.identifier.doi10.1111/ijfs.15087
dc.identifier.issn0950-5423
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/47189
dc.language.isoengen
dc.publisherBlackwell Scientific Publicationsen
dc.relation.ispartofInternational Journal of Food Science and Technology, 56, 6182-6191en
dc.relation.publisherversionhttps://doi.org/10.1111/ijfs.15087es_ES
dc.rights© 2021 Institute of Food Science and Technologyen
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectAnimal fat replacersen
dc.subjectFatty acid profileen
dc.subjectFoal meat producten
dc.subjectHealthy burgeren
dc.subjectPhysicochemical propertiesen
dc.subjectSensory acceptanceen
dc.titlePhysicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogelsen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dspace.entity.typePublication
relation.isAuthorOfPublicationd7313a2e-691b-4f2a-88e8-e818586fedc2
relation.isAuthorOfPublication.latestForDiscoveryd7313a2e-691b-4f2a-88e8-e818586fedc2

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