| Literature DB >> 31200329 |
Rosane Teresinha Heck1, Erick Saldaña2, José Manuel Lorenzo3, Leticia Pereira Correa1, Mariane Bittencourt Fagundes1, Alexandre José Cichoski1, Cristiano Ragagnin de Menezes1, Roger Wagner1, Paulo Cezar Bastianello Campagnol4.
Abstract
Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.Entities:
Keywords: Chia oil; Consumer sensory characterization; Fatty acid profile; Healthier meat products; Hydrogelled emulsion; Linseed oil
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Year: 2019 PMID： 31200329 DOI： 10.1016/j.meatsci.2019.05.034
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209