Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least 1 month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties.
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dig-ictan-es-10261-2032502021-06-22T12:41:50Z Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers Gómez Estaca, Joaquín Pintado, T. Jiménez Colmenero, Francisco Cofrades, Susana Ministerio de Economía y Competitividad (España) Comunidad de Madrid Gómez Estaca, Joaquín [0000-0003-1324-5739] The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least 1 month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties. The study was financially supported by the Spanish Ministry of Economy and Competitiveness through projects AGL2014-53207-C2-1-R and MEDGAN-CM S2013/ABI2913. Peer reviewed 2020-03-09T13:04:27Z 2020-03-09T13:04:27Z 2017 artículo http://purl.org/coar/resource_type/c_6501 Food and Bioprocess Technology 12: 1068-1081 (2019) 1935-5130 http://hdl.handle.net/10261/203250 10.1007/s11947-019-02281-3 1935-5149 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-R S2013/ABI2913/MEDGAN-CM Postprint https://doi.org/10.1007/s11947-019-02281-3 Sí open Springer Nature |
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The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least 1 month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties. |
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Ministerio de Economía y Competitividad (España) |
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Ministerio de Economía y Competitividad (España) Gómez Estaca, Joaquín Pintado, T. Jiménez Colmenero, Francisco Cofrades, Susana |
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Gómez Estaca, Joaquín Pintado, T. Jiménez Colmenero, Francisco Cofrades, Susana |
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Gómez Estaca, Joaquín Pintado, T. Jiménez Colmenero, Francisco Cofrades, Susana Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers |
author_sort |
Gómez Estaca, Joaquín |
title |
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers |
title_short |
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers |
title_full |
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers |
title_fullStr |
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers |
title_full_unstemmed |
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers |
title_sort |
assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, pufa-enriched pork burgers |
publisher |
Springer Nature |
publishDate |
2017 |
url |
http://hdl.handle.net/10261/203250 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
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