Journal
MEAT SCIENCE
Volume 115, Issue -, Pages 9-15Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.01.002
Keywords
Lipid oxidation; Fatty acid profile; Vegetable oil; Fruit by-product; Fat substitutes
Categories
Funding
- Fundacao da Amparo a Pesquisa do Estado de Sao Paulo [2012/03347-9]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior
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The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers. (C) 2016 Elsevier Ltd. All rights reserved.
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