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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
- 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