Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues

Heck, Rosane Teresinha; Rosa, Jordana Lima da; Vendruscolo, Raquel Guidetti; Cichoski, Alexandre José; Meinhart, Adriana Dillenburg; Lorini, Alexandre; Paim, Bruna Trindade; Galli, Vanessa; Robalo, Silvino Sasso; Santos, Bibiana Alves dos; Pellegrin, Luis Fernando Vilani de; Menezes, Cristiano Ragagnin de; Wagner, Róger; Campagnol, Paulo Cezar Bastianello

doi:10.1016/j.meatsci.2021.108534

Cited by 9 publications

(3 citation statements)

References 38 publications

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“…On the other hand, a high increase was obtained in the content of polyunsaturated fatty acids, which augmented (p < 0.05) from 11.38% in CS to 49.02% in GECW100. This behaviour is consistent with the scientific literature, where it has been that the replacement of animal fat by gelled emulsions elaborated with healthy oil provokes a significant reduction in the saturated and monounsaturated fatty acid fractions and a very high increase in the polyunsaturated fatty acid fraction [33][34][35]. In cooked burger, the same trend was observed: the saturated and monounsaturated fatty acids fell (p < 0.05) from 38.85% in CS to 23.90% in GECW100 and from 50.75% in CS to 25.01% in GECW100, while the polyunsaturated fatty acids increased (p < 0.05) from 10.35% in CS to 50.63% in GECW100.…”

Section: Fatty Acid Profile and Health Indicessupporting

confidence: 92%

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Botella‐Martínez

Lucas‐González

Lorenzo

et al. 2021

Foods

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The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.

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Section: Fatty Acid Profile and Health Indicessupporting

confidence: 92%

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Botella‐Martínez

Lucas‐González

Lorenzo

et al. 2021

Foods

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“…The results of the sensory evaluation performed shortly after manufacturing (day 1) of the burgers are shown in Figure 6 . Previous studies reported that adding linseed oil to burgers gave a fishy aroma and taste, impairing the products’ sensory quality [ 7 ]. In this study, adding HE containing 25% linseed oil did not increase the sensory perception of the burgers’ fishy aroma and fishy taste ( p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Thus, further research is needed to explore strategies to bolster the oxidative stability of omega-3-rich HEs for industrial applications. One such approach involves incorporating bioactive compounds from natural sources into HEs [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Oliveira

Santos

Farias

et al. 2023

Foods

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Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products’ technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers’ sensory profile.

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Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?

Paim,

Jansen-Alves,

Rosas

et al. 2024

Food Biophysics

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Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues

Cited by 9 publications

References 38 publications

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?

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