Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil

Abstract

The growing number of people at high risk of cardiovascular disease development contributed to both changes in diets by consumers and the reformulation of food products by food producers. Cardiovascular diseases are caused by the i.a. consumption of meat that contains animal fat rich in saturated fatty acids (SFA). The use of fat substitutes in meat seems to be a promising tool for the reduction of cardiovascular disease occurrence. In the presented study, beef fat was replaced at 0 (CO), 25 (S-25%), 50 (S-50%), 75 (S-75%), and 100% (S-100%) by a fat substitute in a form of a lyophilized hydrogel emulsion enriched with encapsulated açai oil. The chemical (TBARS, volatile compound profile, fatty acid profile, pH), and physical (TPA, consumer rating, L*a*b* color, cooking loss) analyses were performed on raw and grilled burgers subjected to storage at cold conditions (4 °C) in days 0 and 7. Burgers formulated with hydrogels had a higher content of polyunsaturated fatty acids (PUFAs) of about 32% (p < 0.05) and reduced SFAs by 22%. Reformulation of the burger resulted in lower nutritional indices of the atherogenicity index (AI) (0.8 for CO, 0.3 for S-100%, p < 0.05) and thrombogenicity index (TI) (1.8 for CO, 0.6 for S-100%, p < 0.05), as well as led to an increased h/H ratio (1.3 for CO, 3.9 for S-100%, p < 0.05). Furthermore the application of freeze-dried hydrogels reduced cooking loss. Moreover, consumers did not observe significant differences (p < 0.05) between the control and S-25% and S-50% burgers. Thus, the use of lyophilized hydrogels formulated with konjac flour and sodium alginate and enriched with encapsulated acai oil can be successfully applied as a fat substitute in beef burgers.

The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

“…During the course of 10 days of storage, the impact of In terms of color, flavor, and juiciness, the sensory evaluation of the acceptability of fat-substituted burger treatments with dry hydrogel enhanced with açai oil revealed no differences (p > 0.05). The control variant has high ratings in the analyses of appearance, color, flavor, taste, juiciness, texture, and overall acceptability, which supports the significance of the type of fat in a burger and highlights how difficult it is to fully satisfy consumer demands by using a fat replacement in place of animal fat [46]. According to Sayas-Barberá, et al [5], a new substance made from date palm coproducts (pits) was procured and tried as a burger preservative.…”

Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs

“…There was no statistically significant difference between the samples in terms of diameter reduction (p>0.05). Hanula et al ( 27 ) reported that the highest cooking loss was in the control group. The reason for our opposite result is that the hydrogel used is lyophilized and has a low moisture content, so the loss is lower and at the same time the moisture is retained in the samples with substituted fat content.…”

Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

“…Moreover, it was noted that the interaction between protein and emulsion was significant in the firmness of the HPP + SVCOOK sensory profile. Hanula et al [ 52 ] mentioned significant differences in the trained panel sensory analysis of reformulated beef patties (hydrogel enriched with acai oil). At the same time, Poyato et al [ 23 ] reported no significant difference in the sensory profile of reformulated pork-beef patties with carrageenan based gelled emulsion.…”