Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality. (January 2023)

• Record Type: Journal Article
• Authors: de Lima Guterres, Leticia; Pinton, Mariana Basso; dos Santos, Bibiana Alves; Correa, Leticia Pereira; Cordeiro, Madison Willy Silva; Wagner, Roger; Cichoski, Alexandre José; Lorenzo, José Manuel; Campagnol, Paulo Cezar Bastianello
• Is Part Of: Meat science. Volume 195(2023)
• Publication Date: 2023-01
• Subjects: Lipid reformulation -- Saturated fatty acids -- Omega 3 -- Lipid oxidation -- Oil restructuration -- Pea protein; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2022.109028
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP) (0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this lipid reformulation on the nutritional, technological, oxidative, microbiological, and sensory quality of the burgers was evaluated during their refrigerated storage (4 °C for 12 days). The reformulated burgers displayed a reduction of >40% in fat and an increase of up to 10% in protein content. Lipid reformulation also increased the PUFA/SFA ratio and reduced the n-6/n-3 PUFAs ratio and the atherogenicity and thrombogenicity indices of the lipid fraction of the burgers. Including 5 and 10% of PP in the HEs made it possible to obtain burgers of high technological quality and with a sensory profile similar to full-fat products. PP was also efficient in reducing the increase in the lipid oxidation caused by the enrichment with n-3 PUFAs. Highlights: Linseed oil and pea protein (PP) were gelled and used as a fat replacer in burgers. Lipid reformulation conferred nutritional advantages to burgers. PP increased the technological and oxidative quality of the burgers. G5 and G10 samples displayed a sensory profile similar to full-fat burgers.