Purpose

To meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.

Design/methodology/approach

Beef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.

Findings

Moisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.

Originality/value

Due to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.

中文翻译：

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菜籽油和橄榄油凝胶乳液作为牛肉汉堡中的猪肉脂肪替代品

目的

为了满足消费者对更健康饮食的需求，本研究强调了在多不饱和脂肪酸 (PUFAS) 含量高的低脂工业化汉堡中使用植物油凝胶乳液的可行性。商业油菜籽和橄榄油已被测试为相对便宜的 PUFAS 来源。

设计/方法/方法

通过用两种植物油（菜籽油和橄榄油）的卡拉胶凝胶乳液代替（0%、25%、50%、75% 和 100%）猪肉背脂来重新配制牛肉汉堡。对重新配制的汉堡的技术特性、感官特性和脂肪酸组成进行了评估。

发现

水分含量和烹饪损失增加，脂肪和蛋白质含量随着替代品的增加而减少。氧化稳定性不受影响，高达 75% 的替代品不会影响汉堡的接受度。通过增加ω -6/ ω -3 比率并降低饱和脂肪酸含量（47%）和致动脉粥样硬化，汉堡的总脂肪含量降低了 40%，100% 的背部脂肪替代，从而提高了其营养价值（从 0.61 到 0.22）和血栓形成（从 1.29 到 0.65）指数。用菜籽油凝胶乳液代替高达 75% 是设计更健康的工业低脂汉堡的一种很有前途的方法。

原创性/价值

由于某些疾病与食用富含饱和脂肪的产品有关，因此该行业正在寻找替代品，不仅可以降低脂肪含量，还可以改变肉制品中的脂肪酸含量。这项研究进一步证实了在工业化汉堡中使用角叉菜胶凝胶脂肪替代品的可能性，该汉堡由肉类和其他通常用于提供经济利益的成分/添加剂制成。此外，证实了使用成本比富含ω -3 的油相对便宜的商业植物油作为凝胶乳液中的油相的可行性。