Cerrón-Mercado Francis, Botella-Martínez Carmen M, Salvá-Ruíz Bettit K, Fernández-López Juana, Pérez-Alvarez Jose A, Viuda-Martos Manuel
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain.
Departamento de Tecnología de Alimentos y Productos Agropecuarios (TAPA), Universidad Nacional Agraria la Molina, UNALM, Lima 15024, Peru.
Foods. 2022 Jul 24;11(15):2198. doi: 10.3390/foods11152198.
The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.
本研究的目的是分析用玛咖粉、大豆油和钦乔精油（CEO）制成的凝胶乳液（GE）替代肉饼中的猪背膘（PB）的效果。分析了肉饼的脂质概况（气相色谱法—GC）、健康指数、理化性质（CIELAB颜色、pH值、质地剖面分析—TPA）以及烹饪和感官特性。评估了五种配方：对照组（BC）（80%牛肉和20%PB）；BSM（10%PB + 10%GE）；BSMC0.25（BSM + 0.25%CEO）；BSMC0.5（BSM + 0.5%CEO）和BSMC1.0（BSM + 1.0%CEO）。用GE替代肉饼中的PB可提供更健康的脂质概况；饱和脂肪酸（SFA）含量降低（p < 0.05），而多不饱和脂肪酸（PUFA）含量显著增加（p < 0.05）。此外，使用GE可使PUFA/SFA比值更健康，动脉粥样硬化指数和血栓形成指数更低。添加GE会增加水分含量，降低脂肪和蛋白质含量。烹饪后颜色参数（L*、b和C）降低。添加GE后，硬度（p < 0.05）、烹饪损失和收缩变化降低。GE替代对脂质氧化水平有显著影响（p < 0.05）。因此，用GE替代PB可被视为一种有效的策略，用于生产更健康的肉饼，而不会对其理化和工艺性质产生负面影响。
