Utilizing chia flour‐based gelled emulsion for the development of functional beef patties with enhanced nutritional profile

Abstract

This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics. A remarkable reduction in SFAs was achieved with the substitution of beef fat by the GE, with reductions of 33.71%, 46.64%, and 72.04% for 50%, 75%, and 100% substitution levels, respectively. AI and TI indices decreased, indicating healthier profiles. Reformulated samples exhibited lower hardness, gumminess, and chewiness values. Color and appearance were similar to the control, with higher sensory scores for G75 and G100. GE impacted color parameters, increasing L* and b* values. The utilization of GE effectively minimized voids in the beef patty structure, leading to improved cooking yield and a more compact structure. GE influenced oxidative stability, with average onset temperatures of 126.33°C (50% GE), 140.58°C (75% GE), and 127.04°C (100% GE). In conclusion, gelled emulsions could successfully contribute to producing healthier meat products.