Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 2, Pages 1069-1075Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2015.02.004
Keywords
Fat replacer; Gelled emulsion; Lipid oxidation; Cholesterol oxidation; Meat patties
Categories
Funding
- PIUNA (Plan de Investigacion de la Universidad de Navarra)
- Asociacion de Amigos de la Universidad de Navarra
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A new gelled carrageenan containing emulsion developed as ingredient was used as fat replacer in burger patties. Increasing amounts (25, 50, 75 and 100%) of this gelled emulsion were added into the product in order to reduce the fat content while improving its fatty acid profile. A 41% reduction of the total fat content with an increment of the 74.5% of the unsaturated fatty acids, and a significant decrease in cholesterol (47%) and saturated fat (62%) were achieved in the product with the highest level of substitution. These products showed significantly lower thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products (COPs) compared to control. Additionally, when samples were subjected to thermal treatment (180 degrees C, 15 min, oven conditions) higher lipid oxidation rates were found when increasing amounts of the gelled emulsion were incorporated into the new formulations, without impairment of their final sensory properties. (C) 2015 Elsevier Ltd. All rights reserved.
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