Journal
MEAT SCIENCE
Volume 156, Issue -, Pages 174-182Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2019.05.034
Keywords
Healthier meat products; Hydrogelled emulsion; Chia oil; Linseed oil; Fatty acid profile; Consumer sensory characterization
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico - CNPq [425577/2018-0]
- Consejo Nacional de Ciencia, Tecnologia e Innovacion Tecnologica - CONCYTEC from Peru (CIENCIACTIVA programme) [104-2016-FONDECYT]
- CYTED [119RT0568]
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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 (AE) 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.
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