Influence of oat beta-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Practical applications The aim of this study was to develop an innovative low-fat beef burgers with canola oil and oat beta-glucan in order to substitute tallow and evaluate the influence of that particular modification on physico-chemical parameters and consumers' acceptance. According to the results, replacing 40% of tallow with canola oil and 4% of burger fats with 30% oat beta-glucan concentrate is technologically feasible for the low-fat beef burgers production. Results showed that replacement of tallow by oil and beta-glucan influence on cholesterol level reduction and increase in WHC value of product. Tallow replacement by canola oil and beta-glucan has no influence on most of texture parameters but changes the volatile compounds profile of product. Consumers accept sensory parameters of low-fat beef burgers with oil and beta-glucan. In conclusion, tallow replacement by canola oil and beta-glucan concentrate has a positive influence on the pro-health and technological properties of low-fat beef burgers. The aim of this study was to develop an innovative low-fat beef burger with canola oil (n-3 fatty acids source) and oat beta-glucan (pro-health hydrocolloid balance for physico-chemical parameters) in order to substitute tallow and evaluate the influence of that particular modification on physico-chemical parameters and consumer acceptance. ' requirements, have introduced the production of low-fat meat products and the replacement of traditional fats. Replacing beef tallow with canola oil and oat beta-glucan concentrate is technologically feasible for manufacturing low-fat beef burgers, and can be recommended for obtaining low-fat meat products. This solution allows the modification of meat products that can be used as a source of oat beta-glucan in a diet with a healthy fatty acid profile. The proposed recapture modification can be recommended as a good strategy to produce healthier low-fat beef burgers, while at the same time retaining consumer acceptance on a level comparable to traditional burgers.