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Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality

Authors :
Leticia, de Lima Guterres
Mariana Basso, Pinton
Bibiana Alves, Dos Santos
Leticia Pereira, Correa
Madison Willy Silva, Cordeiro
Roger, Wagner
Alexandre José, Cichoski
José Manuel, Lorenzo
Paulo Cezar Bastianello, Campagnol
Source :
Meat Science. 195:109028
Publication Year :
2023
Publisher :
Elsevier BV, 2023.

Abstract

Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP) (0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this lipid reformulation on the nutritional, technological, oxidative, microbiological, and sensory quality of the burgers was evaluated during their refrigerated storage (4 °C for 12 days). The reformulated burgers displayed a reduction of40% in fat and an increase of up to 10% in protein content. Lipid reformulation also increased the PUFA/SFA ratio and reduced the n-6/n-3 PUFAs ratio and the atherogenicity and thrombogenicity indices of the lipid fraction of the burgers. Including 5 and 10% of PP in the HEs made it possible to obtain burgers of high technological quality and with a sensory profile similar to full-fat products. PP was also efficient in reducing the increase in the lipid oxidation caused by the enrichment with n-3 PUFAs.

Details

ISSN :
03091740
Volume :
195
Database :
OpenAIRE
Journal :
Meat Science
Accession number :
edsair.doi.dedup.....53d27c787deb972d00e22d3264bd800b
Full Text :
https://doi.org/10.1016/j.meatsci.2022.109028