Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions

Author:

Paula Marielle Maria de Oliveira1ORCID,de Moura Ana Paula Rocha1,Buchili Adelaide Florência Mateus1,Zitha Elídio Zaidine Maurício1,Cassimiro Débora Mara de Jesus1,Ramos Alcinéia de Lemos Souza1,Ramos Eduardo Mendes1ORCID

Affiliation:

1. Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil

Abstract

The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of animal fat by polyunsaturated vegetable oils rich in omega fatty acids has gained prominence in terms of making a product healthier. However, an obstacle to this strategy is the effects on the sensory characteristics of the products, which may be unfavorable to consumers. The objective of this study was to evaluate the lipid reformulation of hamburgers through the total replacement of pork fat with canola, sunflower, and corn oil emulsions. The physical–chemical, technological, and sensory properties analyses were performed. There were no significant changes ( P > 0.05) in moisture content, protein content, ash content, pH, weight loss (%), moisture retention (%), or shrinkage (%). However, the lipid content was reduced ( P < 0.05) and there was a significant improvement in the fatty acid profile with the application of gelled emulsions. The lipid peroxidation and oxidation also increased ( P < 0.05) for the samples with the addition of gelled emulsions, and we observed the same behavior for lipid retention (%). In the sensory evaluation, the samples showed good overall acceptance, with hedonic scores ranging from “like slightly” to “like very much.” In addition, through check-all-that-apply questions, we observed that the most positive scores given applied to the treatments were applied to the emulsions. The total replacement of animal fat by gelled emulsions is a promising strategy for producing healthier hamburgers.

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

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