Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Heck, Rosane Teresinha; Saldaña, Erick; Lorenzo, José M.; Correa, Leticia Pereira; Fagundes, Mariane Bittencourt; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Wagner, Róger; Campagnol, Paulo Cezar Bastianello

doi:10.1016/j.meatsci.2019.05.034

Cited by 139 publications

(151 citation statements)

References 35 publications

Supporting

Mentioning

103

Contrasting

Unclassified

Order By: Relevance

“…Both ratios increase in these samples compared with the control sample. These results agree with those reported by Heck et al . who showed that hydrogelled emulsions from vegetables oils used as fat replacer to produce low‐fat beef burgers decreased the atherogenicity and thrombogenicity indexes and increased the PUFA/SFA ratio compared with the control sample.…”

Section: Resultssupporting

confidence: 93%

“…Serdaroglu and Degirmencioglu reported that the reduction in fat level led to a reduction in burger shrinkage. These results are supported by the findings of Heck et al . who reported that hydrogelled emulsions from vegetables oils used as fat replacers to produce healthier low‐fat beef burgers also reduced shrinkage during cooking.…”

Section: Resultssupporting

confidence: 84%

“…reported that the use of an emulsion formed by canola / olive oil, soy protein, inulin and β ‐glucan to replace the fat in beef burgers significantly reduced hardness of samples, decreasing it by 50.2% in comparison with control burgers. On the other hand, Heck et al . reported that hydrogelled emulsions from vegetables oils used as fat replacer to produce healthier low‐fat beef burgers, increase burger hardness compared with the control samples and it occurs in a concentration‐dependent manner.…”

Section: Resultsmentioning

confidence: 99%

“…The use of emulsion gels shows strong potential for application in the food industry in general and in the meat industry in particular, especially for the development of healthier meat products . In the scientific literature there are several work where emulsion gels prepared with vegetable oils are used as fat replacers in the development of low‐fat meat products . These emulsions are prepared mainly with (i) chia oil, avocado oil, canola, olive oil or linseed oil, because these oils showed a high polyunsaturated fatty acid content in their fatty acid profile, and (ii) several flours such as oat, whey, or banana.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

et al. 2019

View full text Add to dashboard Cite

BACKGROUND: The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%).RESULTS: Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores.CONCLUSIONS: A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Em geral, os hambúrgueres são produzidos com um teor considerável de gordura (20 a 30%) (Heck et al, 2019;Feiner, 2006). Esse alto teor gera preocupações aos consumidores, que estão cada dia mais conscientes da relação entre o excesso do consumo de gordura e o aumento no risco do desenvolvimento de doenças cardíacas e diabetes tipo 2 (Claro et al, 2015;Abete et al, 2014).…”

Section: Introductionunclassified

Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<

Patinho¹

View full text Add to dashboard Cite

Study of the physicochemical and sensory properties of hamburgers formulated with mushroom Agaricus bisporus Understanding the factors that determine consumers' food choice processes is very important for product innovation and market success. Because of this, the general question that guided this research was to answer the question: What is the best strategy to develop a hamburger with a healthier nutritional profile? The study was structured in three chapters. In the first chapter Agaricus bisporus mushrooms were submitted to microwave, with subsequent quantification of their antioxidant activity. The results showed that mushrooms are a good source of phenolic compounds, which can bring potential health benefits to the consumer. Then, the use of A. bisporus mushroom in beef hamburger was evaluated in different reformulation strategies (fat/salt reduction and addition of natural antioxidants). The addition of mushrooms in the hamburger formulation showed that the lowest lipid oxidation rate was observed in the formulation containing the lowest fat content. A very positive perspective was observed in the Descriptive Analysis, since most of the sensory attributes were not affected by the addition of mushrooms. In the second chapter, A. bisporus as a partial fat substitute was used to investigate the physicochemical properties, acceptance and sensory profile of the hamburgers. The results indicated that A. bisporus reduced lipid oxidation, had lower lipid content, higher moisture retention and less cooking loss, resulting in a softer product. The third chapter was carried out using free word association methodoloy to investigate the impact of social representation on the sensory perception of consumers of beef burger and with addition of mushrooms. In short, consumers' social representation was mainly related to sensory characteristics, feelings, moments of consumption and price. Through this research, relevant information was obtained that can be applied by the agroindustrial segment for the development of new products from the consumer perspective.

show abstract

Processed Meat Products

Kumar

Bashir

Choudhary

2023

Fat Mimetics for Food Applications

View full text Add to dashboard Cite

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Cited by 139 publications

References 35 publications

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<

Processed Meat Products

Contact Info

Product

Resources

About