The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

A new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4 V (4 °C/vacuum), 4NV (4 °C/no vacuum), 25 V (25 °C/vacuum) and 25NV (25 °C/no vacuum). According to moisture, hardness, color and lipid oxidat...

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Bibliographic Details
Authors: Alejandre, M. (Marta)|||/items/6a31aec7-6155-4dda-8072-11cd2aa35e8f, Passarini, D. (Denis)|||/items/a767b7b7-7768-41ad-a4a6-39cc1d617d45, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Format: article
Publication Date:2017
Country:España
Institution:Universidad de Navarra
Repository:Dadun. Depósito Académico Digital de la Universidad de Navarra
Language:English
OAI Identifier:oai:dadun.unav.edu:10171/56062
Online Access:https://hdl.handle.net/10171/56062
Access Level:Open access
Keyword:Beef patties
Gelled emulsion
Algae oil
Fat replacer
EPA
DHA
Description
Summary:A new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4 V (4 °C/vacuum), 4NV (4 °C/no vacuum), 25 V (25 °C/vacuum) and 25NV (25 °C/no vacuum). According to moisture, hardness, color and lipid oxidation data, 4 °C under vacuum (4 V) was selected as the best condition. Once the gelled emulsion was characterized, its effectiveness as fat analogue was demonstrated in beef patties. Reformulated patties were produced with 100% of animal fat replacement and compared to conventional patties (9%fat). A 70%fat reduction was achieved in the new patties, mainly due to a reduction in the saturated fatty acids. Also, decreased n-6 (76%lower content) and increased eicosapentaenoic and docosahexaenoic acids (55%higher content) were noticed in the new formulation. The incorporation of the gelled emulsion containing reduced amount of n-6 fatty acids and increased amounts of long chain n-3 fatty acids (EPA + DHA) reduced the oxidation status of the patties and their sensory evaluation resulted in acceptable scores.

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