Cittadini, AuroraMunekata, Paulo E. S.Pateiro, MirianSarriés Martínez, María VictoriaDomínguez, RubénLorenzo, José M.2024-01-252024-01-252021Cittadini, 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.15087.0950-542310.1111/ijfs.15087https://academica-e.unavarra.es/handle/2454/47189This 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 Technologyapplication/pdfeng© 2021 Institute of Food Science and TechnologyAnimal fat replacersFatty acid profileFoal meat productHealthy burgerPhysicochemical propertiesSensory acceptanceArtículo / Artikulua2024-01-25Acceso abierto / Sarbide irekiainfo:eu-repo/semantics/openAccess