Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Universidade Federal de Pelotas, CEP 96160-000 Capão do Leão, Rio Grande do Sul, Brazil.
Meat Sci. 2021 Sep;179:108534. doi: 10.1016/j.meatsci.2021.108534. Epub 2021 May 6.
A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addition of BMBE was hydrogelled and used to produce buffalo burgers with 50% reduction in animal fat. CGA levels and the nutritional, oxidative, and sensory properties of the burgers were analyzed. A reduction of ~30% fat and an increase above 60% PUFA/SFA ratio was observed for the reformulated raw and cooked burgers. In addition, the Omega-6/Omega-3 PUFA ratio of the burgers decreased from 20.8 (raw) and 31.9 (cooked) to values lower than 2. The addition of BMBE enriched the burgers with CGA, preventing an increase in lipid oxidation caused by chia oil. The addition of BMBE-enriched hydrogelled chia oil not subjected to sonication did not affect the sensory properties of the burgers.
从马黛茶树枝的干冻提取物（BMBE）中提取出高含量的绿原酸（CGA）（30g/100g）。然后，将奇亚籽油与 7.5%的 BMBE 混合，并进行 0、10 和 20 分钟的超声处理。有或没有添加 BMBE 的奇亚籽油都被水凝胶化，并用于生产含有 50%动物脂肪减少量的水牛堡。分析了汉堡中的 CGA 水平以及营养、氧化和感官特性。对于重新配方的生和熟的汉堡，观察到脂肪减少约 30%，多不饱和脂肪酸/饱和脂肪酸（PUFA/SFA）的比例增加超过 60%。此外，汉堡中的欧米伽-6/欧米伽-3 多不饱和脂肪酸（PUFA）的比例从 20.8（生）和 31.9（熟）降低到低于 2 的数值。BMBE 的添加使汉堡富含 CGA，防止了奇亚籽油引起的脂质氧化增加。未经过超声处理的富含 BMBE 的水凝胶化奇亚籽油的添加并没有影响汉堡的感官特性。
