Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions

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 o...

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Bibliographic Details
Published in:Food science and technology international 2023-10, p.10820132231205621-10820132231205621
Main Authors: Paula, Marielle Maria de Oliveira, de Moura, Ana Paula Rocha, Buchili, Adelaide Florência Mateus, Zitha, Elídio Zaidine Maurício, Cassimiro, Débora Mara de Jesus, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Format: Article
Language:English
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Summary: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 (  > 0.05) in moisture content, protein content, ash content, pH, weight loss (%), moisture retention (%), or shrinkage (%). However, the lipid content was reduced (  
ISSN:1082-0132
1532-1738
DOI:10.1177/10820132231205621