The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage

Keenan, Derek F. ; Resconi, Virginia C. (Universidad de Zaragoza) ; Smyth, Thomas J. ; Botinestean, Cristina ; Lefranc, Célio ; .Kerry, Joseph P ; Hamill, Ruth M.

Resumen: The effects of fat substitution (= 15%) with commercial encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage [modified atmosphere packs (80% O2:20% CO2); constantly illuminated retail display at 4 °C; for 15 days] were studied using design of experiment (DOE). Burger formulations comprised beef shin (59.5%), salt (0.5%), vitamin E (0.015%) combined with varying levels of beef-fat/fish oils depending on the treatment. Increasing amounts of encapsulated and unencapsulated fish oils in burgers increased polyunsaturated fatty acid content (P < 0.001). Storage decreased (P < 0.001) a* values, which was in agreement with oxymyoglobin data. Vitamin E inclusion in burgers resulted in higher (P < 0.01) oxymyoglobin values. TBARS values increased (P < 0.001) over storage as expected. Fat substitution with unencapsulated oils increased cook loss (P < 0.001) and decreased hardness (P < 0.05) compared to other treatments. Optimisation predicted a burger formulation with 7.8% substitution in beef-fat with encapsulated fish oil. Panellists scored the optimised burger formulation (P < 0.05) lower than controls for overall acceptability.

Idioma: Inglés

DOI: 10.1016/j.meatsci.2015.04.013

Año: 2015

Publicado en: Meat Science 107 (2015), 75-85
ISSN: 0309-1740

Factor impacto JCR: 2.801 (2015)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 20 / 125 = 0.16 (2015) - Q1 - T1

Factor impacto SCIMAGO: 1.917 - Food Science (Q1)

Tipo y forma: Article (Published version)

Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)