Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

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...

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Autores: Cerrón, Francis, Botella-Martinez, Carmen, Salvá Ruiz, Bettit Karim, Fernandez-Lopez, Juana, Pérez-Alvarez, José Angel, Viuda-Martos, Manuel
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/31803
Acceso en línea:https://hdl.handle.net/11000/31803
Access Level:acceso abierto
Palabra clave:healthy burgers
gelled emulsion
chincho (Tagetes elliptica Sm.) essential oi
soja oil
fat replacement
maca (Lepidium meyenni) flour
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
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repository_id_str
spelling Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef BurgersCerrón, FrancisBotella-Martinez, CarmenSalvá Ruiz, Bettit KarimFernandez-Lopez, JuanaPérez-Alvarez, José AngelViuda-Martos, Manuelhealthy burgersgelled emulsionchincho (Tagetes elliptica Sm.) essential oisoja oilfat replacementmaca (Lepidium meyenni) flourCDU::6 - Ciencias aplicadas::62 - Ingeniería. TecnologíaThe 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.MDPIDepartamentos de la UMH::Tecnología Agroalimentaria202420242022info:eu-repo/semantics/articleapplication/pdf16application/pdfhttps://hdl.handle.net/11000/31803reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.3390/foods11152198info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/318032026-05-27T13:36:21Z
dc.title.none.fl_str_mv Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
title Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
spellingShingle Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
Cerrón, Francis
healthy burgers
gelled emulsion
chincho (Tagetes elliptica Sm.) essential oi
soja oil
fat replacement
maca (Lepidium meyenni) flour
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
title_short Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
title_full Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
title_fullStr Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
title_full_unstemmed Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
title_sort Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
dc.creator.none.fl_str_mv Cerrón, Francis
Botella-Martinez, Carmen
Salvá Ruiz, Bettit Karim
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author Cerrón, Francis
author_facet Cerrón, Francis
Botella-Martinez, Carmen
Salvá Ruiz, Bettit Karim
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author_role author
author2 Botella-Martinez, Carmen
Salvá Ruiz, Bettit Karim
Fernandez-Lopez, Juana
Pérez-Alvarez, José Angel
Viuda-Martos, Manuel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv healthy burgers
gelled emulsion
chincho (Tagetes elliptica Sm.) essential oi
soja oil
fat replacement
maca (Lepidium meyenni) flour
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
topic healthy burgers
gelled emulsion
chincho (Tagetes elliptica Sm.) essential oi
soja oil
fat replacement
maca (Lepidium meyenni) flour
CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/31803
url https://hdl.handle.net/11000/31803
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods11152198
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
16
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301629

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