Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/4/596 |
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| author | Danila Foggiaro Rubén Domínguez Mirian Pateiro Aurora Cittadini Paulo E. S. Munekata Paulo C. B. Campagnol Maria João Fraqueza Pasquale De Palo José M. Lorenzo |
| author_facet | Danila Foggiaro Rubén Domínguez Mirian Pateiro Aurora Cittadini Paulo E. S. Munekata Paulo C. B. Campagnol Maria João Fraqueza Pasquale De Palo José M. Lorenzo |
| author_sort | Danila Foggiaro |
| collection | DOAJ |
| description | The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties. |
| first_indexed | 2024-03-09T21:57:26Z |
| format | Article |
| id | doaj.art-2eb877e6a0224386ac21c6e3e21665e2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:57:26Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2eb877e6a0224386ac21c6e3e21665e22023-11-23T19:54:22ZengMDPI AGFoods2304-81582022-02-0111459610.3390/foods11040596Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork BurgersDanila Foggiaro0Rubén Domínguez1Mirian Pateiro2Aurora Cittadini3Paulo E. S. Munekata4Paulo C. B. Campagnol5Maria João Fraqueza6Pasquale De Palo7José M. Lorenzo8Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, ItalyCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainDepartmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, 97105-900 Santa Maria, BrazilCIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, PortugalDepartment of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, ItalyCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainThe present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.https://www.mdpi.com/2304-8158/11/4/596healthy burgersfat replacementfatty acid profilesensory analysis |
| spellingShingle | Danila Foggiaro Rubén Domínguez Mirian Pateiro Aurora Cittadini Paulo E. S. Munekata Paulo C. B. Campagnol Maria João Fraqueza Pasquale De Palo José M. Lorenzo Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers Foods healthy burgers fat replacement fatty acid profile sensory analysis |
| title | Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers |
| title_full | Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers |
| title_fullStr | Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers |
| title_full_unstemmed | Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers |
| title_short | Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers |
| title_sort | use of healthy emulsion hydrogels to improve the quality of pork burgers |
| topic | healthy burgers fat replacement fatty acid profile sensory analysis |
| url | https://www.mdpi.com/2304-8158/11/4/596 |
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