The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes

Structuring healthy oils into oleogels is a feasible way to develop functional ingredients with solid-like properties, similar to those of animal fat; being therefore adequate in the development of meat products. Due to the highly unsaturated nature of the oils employed, lipid oxidation is a major concern regarding product quality. In the present work, the effect of household practices (chilled storage and cooking) on quality attributes of low fat PUFA-enriched pork burgers has been studied as function of the oleogelation system (ethyl cellulose or beeswax) and the presence of curcumin as an antioxidant. Curcumin effectively reduced the lipid oxidation process derived from chilled storage or cooking regardless of the oleogelation method; the resulting products showed a lipid composition which meets recommendations for fatty acid intake. The samples formulated with beeswax oleogel presented adequate technological properties and good overall sensory acceptability. Curcumin provided a yellow color that reduced sensory acceptance, regardless of the oleogelation method. Further studies are needed to adapt ethyl cellulose oleogels prepared with highly unsaturated lipids for the successful development of fresh meat products, due to the extent of lipid oxidation during refrigeration and cooking, and to the lower sensory acceptability.