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

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dc.contributor.author Heck R.T. es_PE
dc.contributor.author Saldaña E. es_PE
dc.contributor.author Lorenzo J.M. es_PE
dc.contributor.author Correa L.P. es_PE
dc.contributor.author Fagundes M.B. es_PE
dc.contributor.author Cichoski A.J. es_PE
dc.contributor.author de Menezes C.R. es_PE
dc.contributor.author Wagner R. es_PE
dc.contributor.author Campagnol P.C.B. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2019
dc.description This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001 and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq [grant number 425577/2018-0]. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). P.C.·B Campagnol and J.M. Lorenzo are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568).
dc.description.abstract Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .05). Hardness increased (P < .05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.meatsci.2019.05.034
dc.identifier.scopus 2-s2.0-85067041212
dc.identifier.uri https://hdl.handle.net/20.500.12390/643
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Meat Science
dc.rights info:eu-repo/semantics/openAccess
dc.subject Oilseeds
dc.subject Acceptance tests es_PE
dc.subject Colorimetry es_PE
dc.subject Emulsification es_PE
dc.subject Hydrogels es_PE
dc.subject Meats es_PE
dc.subject Chia oil es_PE
dc.subject Consumer sensory es_PE
dc.subject Linseed oil es_PE
dc.subject Meat products es_PE
dc.subject Fatty acids es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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