학술논문
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.
Document Type
Article
Author
Source
Subject
*LINSEED oil
*LIPIDS
*HAMBURGERS
*EMULSIONS
*FAT
*FATTY acids
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Language
ISSN
0309-1740
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. • Hydrogelled emulsion (HE) from chia and linseed oils were produced. • Burgers with 0, 20, 40, 60, 80 and 100% pork back fat replacement by HE were made. • Modified burgers presented a healthier n-6/n-3 PUFA ratio. • Up to 60% fat replacement by HE did not impair the burgers sensory quality. [ABSTRACT FROM AUTHOR]