| Literature DB >> 33288362 |
Julliane Carvalho Barros1, Paulo E S Munekata2, Francisco Allan Leandro de Carvalho1, Rubén Domínguez2, Marco Antonio Trindade1, Mirian Pateiro2, José Manuel Lorenzo3.
Abstract
The present study aimed to reformulate beef burgers to make them healthier through total replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as "high omega-3 content". Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backfat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.Entities:
Keywords: DHA; Nutritional value; Omega-3; Physicochemical characterization; Sensory analysis; Vitamin E
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Year: 2020 PMID： 33288362 DOI： 10.1016/j.meatsci.2020.108396
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209