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Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions
- Source :
- Molecules; Volume 27; Issue 8; Pages: 2397
- Publication Year :
- 2022
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2022.
-
Abstract
- This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1 °C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of açai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.
- Subjects :
- Plant Extracts
Organic Chemistry
Pharmaceutical Science
Hydrogels
Analytical Chemistry
Meat Products
Chemistry (miscellaneous)
Drug Discovery
Fatty Acids, Unsaturated
Animals
Molecular Medicine
Cattle
Emulsions
Physical and Theoretical Chemistry
Fat Substitutes
konjac
linseed flour
fat substitute
volatile compounds
lipid oxidation
encapsulation
Safflower Oil
Subjects
Details
- Language :
- English
- ISSN :
- 14203049
- Database :
- OpenAIRE
- Journal :
- Molecules; Volume 27; Issue 8; Pages: 2397
- Accession number :
- edsair.doi.dedup.....de1e537bed4b5c784d9dd2433afd0811
- Full Text :
- https://doi.org/10.3390/molecules27082397