Please use this identifier to cite or link to this item:
https://hdl.handle.net/11000/30597
Improving the lipid profile of beef burgers added with chia oil (Salvia
hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial
animal fat replacers
Title: Improving the lipid profile of beef burgers added with chia oil (Salvia
hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial
animal fat replacers |
Authors: Botella Martínez, Carmen María ![](/jspui/image/ORCID.jpg) Quesada García, Aarón ![](/jspui/image/ORCID.jpg) Sayas-Barberá, Estrella ![](/jspui/image/ORCID.jpg) Pérez-Alvarez, José Angel ![](/jspui/image/ORCID.jpg) Fernandez-Lopez, Juana ![](/jspui/image/ORCID.jpg) Viuda-Martos, Manuel ![](/jspui/image/ORCID.jpg) |
Editor: Elsevier |
Department: Departamentos de la UMH::Tecnología Agroalimentaria |
Issue Date: 2022-03 |
URI: https://hdl.handle.net/11000/30597 |
Abstract:
New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were developed and used as
partial pork back-fat replacer (25 and 50%) in beef burgers. The addition of GE decreased the fat content in the
burgers between 12% and 33%. The use of GE decreased the amount of palmitic, stearic, and oleic fatty acids and
increased the amount of linolenic (higher in amaranth-hemp GE) and α-linolenic (higher in amaranth-chia GE)
fatty acids. Both GE improved the n-6/n-3 and PUFA/SFA nutritional ratios in burgers and the AI, TI, h/H indices
related to healthy properties of lipid fractions. Color, water activity, pH, and texture were not affected by the
addition of GE but cooking loss, shrinkage, and thickness changes were increased (higher in amaranth-hemp GE).
Burgers containing amaranth-chia GE (both raw and cooked) resulted in more susceptibility to lipid oxidation
than the others and also resulted in lower sensorial acceptability. As a general conclusion, the use of amaranthhemp
GE as pork backfat substitute improve nutritional characteristics of the burgers without affecting technological
or sensory properties.
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Keywords/Subjects: Hemp oil Fat replacer Amaranth flour Gelled emulsions |
Knowledge area: CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
DOI: https://doi.org/10.1016/j.lwt.2022.113416 |
Appears in Collections: Artículos Tecnología Agroalimentaria
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