ARTÍCULO

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

Autores: Alejandre Amela, Marta; Passerini, D.; Astiasarán Anchía, María Icíar; Ansorena Artieda, Diana María
Título de la revista: MEAT SCIENCE
ISSN: 0309-1740
Volumen: 134
Páginas: 7 - 3
Fecha de publicación: 2017
Resumen:
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 degrees C/vacuum), 4NV (4 degrees C/no vacuum), 25 V (25 degrees C/vacuum) and 25NV (25 degrees C/no vacuum). According to moisture, hardness, color and lipid oxidation data, 4 degrees 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.