Serdaroğlu Meltem, Yüncü-Boyacı Özlem, Kavuşan Hülya Serpil
Food Engineering Department, Engineering Faculty Ege University Bornova Izmir Turkey.
Food Sci Nutr. 2024 Jul 19;12(10):7316-7330. doi: 10.1002/fsn3.4350. eCollection 2024 Oct.
This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics. A remarkable reduction in SFAs was achieved with the substitution of beef fat by the GE, with reductions of 33.71%, 46.64%, and 72.04% for 50%, 75%, and 100% substitution levels, respectively. AI and TI indices decreased, indicating healthier profiles. Reformulated samples exhibited lower hardness, gumminess, and chewiness values. Color and appearance were similar to the control, with higher sensory scores for G75 and G100. GE impacted color parameters, increasing * and * values. The utilization of GE effectively minimized voids in the beef patty structure, leading to improved cooking yield and a more compact structure. GE influenced oxidative stability, with average onset temperatures of 126.33°C (50% GE), 140.58°C (75% GE), and 127.04°C (100% GE). In conclusion, gelled emulsions could successfully contribute to producing healthier meat products.
本研究评估了奇亚籽粉、蛋清粉和花生油凝胶乳液（GE）作为牛肉饼中的脂肪替代品。制备了四种配方，用不同水平的凝胶乳液替代牛肉脂肪：0%（C）、50%（G50）、75%（G75）和100%（G100）。含有GE的牛肉饼在营养特性、工艺参数和烹饪特性方面有所改善。用GE替代牛肉脂肪后，饱和脂肪酸显著减少，50%、75%和100%替代水平下的减少率分别为33.71%、46.64%和72.04%。AI和TI指数降低，表明营养状况更健康。重新配方的样品表现出较低的硬度、黏性和咀嚼性值。颜色和外观与对照相似，G75和G100的感官评分更高。GE影响颜色参数，增加a和b值。GE的使用有效地减少了牛肉饼结构中的空隙，提高了烹饪产量并使结构更紧凑。GE影响氧化稳定性，平均起始温度分别为126.33°C（50%GE）、140.58°C（75%GE）和127.04°C（100%GE）。总之，凝胶乳液可以成功地有助于生产更健康的肉类产品。
