Use of healthy emulsion hydrogels to improve the quality of pork burgers
Fecha
2022Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Impacto
|
10.3390/foods11040596
Resumen
The 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 ...
[++]
The 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. [--]
Materias
Fat replacement,
Fatty acid profile,
Healthy burgers,
Sensory analysis
Editor
MDPI
Publicado en
Foods 2022, 11, 596
Departamento
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
The authors thank GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).