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de Oliveira AS, Dos Santos BA, Farias CAA, Correa LP, Cordeiro MWS, Pinton MB, Barcia MT, Wagner R, Cichoski AJ, Barin JS, Lorenzo JM, Nieto G, Campagnol PCB. Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids. Foods 2023; 12:foods12081631. [PMID: 37107426 PMCID: PMC10137613 DOI: 10.3390/foods12081631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/01/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity-MHG). HEs were applied in burgers to replace 50% of pork backfat content. The products' technological, nutritional, oxidative, microbiological, and sensory properties were evaluated. Besides reducing the fat level by approximately 43%, the reformulation reduced the n-6/n-3 PUFA ratio to healthy levels, decreased the diameter reduction by 30%, and increased the cooking yield by 11%. Including 7.5 and 10% of raspberry extract in the HEs decreased the oxidative defects caused by the enrichment of the burgers with omega-3 fatty acids. In addition, the raspberry extract did not cause alterations in the mesophilic aerobic count and the burgers' sensory profile.
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Affiliation(s)
- Adrieni Santos de Oliveira
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Bibiana Alves Dos Santos
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Carla Andressa Almeida Farias
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Leticia Pereira Correa
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Madison Willy Silva Cordeiro
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Milene Teixeira Barcia
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Alexandre José Cichoski
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Juliano Smanioto Barin
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30071 Murcia, Spain
| | - Paulo Cezar Bastianello Campagnol
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
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Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality. Meat Sci 2023; 195:109028. [DOI: 10.1016/j.meatsci.2022.109028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Recent advances in the development of healthier meat products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:123-179. [PMID: 36064292 DOI: 10.1016/bs.afnr.2022.04.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.
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Affiliation(s)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain; Universidad de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain
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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers. Foods 2021; 10:foods10112706. [PMID: 34828987 PMCID: PMC8621434 DOI: 10.3390/foods10112706] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/01/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.
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