Heck Rosane Teresinha, Vendruscolo Raquel Guidetti, de Araújo Etchepare Mariana, Cichoski Alexandre José, de Menezes Cristiano Ragagnin, Barin Juliano Smanioto, Lorenzo José Manuel, Wagner Roger, Campagnol Paulo Cezar Bastianello
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain.
Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22.
Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.
通过用外部离子凝胶法获得的含有奇亚籽（CO）和亚麻籽（LO）油的微粒替代50%的脂肪成分，制成了进行脂质重新配方的汉堡。这些微粒呈现出高含量的n-3多不饱和脂肪酸，并且对汉堡加工中常用的pH值和温度条件具有抗性。脂质重新配方不影响硬度，并改善了重要的工艺特性，如烹饪损失和脂肪保留。除了将汉堡的脂肪含量降低多达50%外，脂质重新配方还带来了更健康的多不饱和脂肪酸/饱和脂肪酸以及n-6/n-3比例，以及更低的致动脉粥样化和血栓形成指数。与其他处理相比，含有CO微粒的汉堡表现出更高的脂质氧化和更低的感官质量。然而，用LO微粒替代猪背膘不会损害汉堡的感官质量。因此，通过外部离子凝胶法对富含n-3多不饱和脂肪酸的油进行微囊化可被视为生产更健康汉堡的有效策略。
