Foggiaro Danila, Domínguez Rubén, Pateiro Mirian, Cittadini Aurora, Munekata Paulo E S, Campagnol Paulo C B, Fraqueza Maria João, De Palo Pasquale, Lorenzo José M
Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy.
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain.
Foods. 2022 Feb 18;11(4):596. doi: 10.3390/foods11040596.
The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered "reduced fat content". Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.
本研究评估了油混合乳液水凝胶作为动物脂肪替代品的用途及其对猪肉汉堡的物理化学、营养和感官特性的影响。制作了三种不同类型的汉堡：对照组（用100%猪脂肪制作的样品）、T1和T2（猪脂肪分别被核桃油或开心果油与藻油的乳液水凝胶完全替代）。脂肪替代增加了猪肉汉堡的水分和灰分含量以及颜色参数（L和b）。改良后的样品比对照组的更紧实且更有嚼劲。添加油乳液水凝胶导致脂肪和能量含量显著降低，所获得的产品可被视为“低脂含量”产品。此外，饱和脂肪酸含量降低，而单不饱和脂肪酸和多不饱和脂肪酸含量增加，这构成了健康指标的改善。样品之间存在感官差异，T2在风味和整体方面最受青睐。然而，两种改良汉堡都具有良好的可接受性。总之，使用所提出的油混合乳液水凝胶作为猪背膘替代品是一种有前景的策略，可获得更健康的猪肉汉堡，且不会对工艺或感官特性产生负面影响。
