Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba city, SP, Brazil.
Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Calle Ancash s/n, 18001, Moquegua, Peru.
Meat Sci. 2021 Jul;177:108497. doi: 10.1016/j.meatsci.2021.108497. Epub 2021 Mar 13.
This study aimed to determine the effect of NaCl reduction and addition of long-chain polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish oil was either directly incorporated or added as encapsulated by freeze-dried microparticles (complex coacervates) composed of soy protein isolate and inulin. Despite the differences in some parameters associated with NaCl reduction (e.g., instrumental hardness), the quality of the burgers was mainly affected by the microparticles. Thus, a decrease in pH and increase in hardness and chewiness were observed, and a higher exposure of fish oil to oxidation was observed thus increasing volatile oxidation compounds and negatively impacting on the sensory profile and overall liking of the burgers. However, the encapsulation of the fish oil helped to retain EPA and DHA after cooking. The results of the NaCl-reduced burger with unencapsulated fish oil suggest the possibility of incorporating PUFAs, but only containing EPA after cooking.
本研究旨在确定减少 NaCl 并添加长链多不饱和脂肪酸（PUFA）对汉堡品质特性的影响。鱼油要么直接添加，要么通过由大豆分离蛋白和菊粉组成的冻干微颗粒（复合凝聚体）包封添加。尽管与 NaCl 减少相关的一些参数（例如仪器硬度）存在差异，但汉堡的质量主要受微颗粒影响。因此，观察到 pH 值降低、硬度和咀嚼性增加，并且鱼油更容易受到氧化，导致挥发性氧化化合物增加，对汉堡的感官特征和整体口感产生负面影响。然而，鱼油的包封有助于在烹饪后保留 EPA 和 DHA。未包封鱼油的低盐汉堡的结果表明，有可能在烹饪后加入 EPA 和 DHA，但仅含有 EPA。
