Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Rosane Teresinha Heck, Alexandre José Cichoski, Roger Wagner and Paulo Cezar Bastianello Campagnol
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Daiane Terezinha de Oliveira Fagundes: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
José Manuel Lorenzo: Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Ourense, Spain
Bibiana Alves dos Santos: Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
Mariane Bittencourt Fagundes: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
Rosane Teresinha Heck: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
Alexandre José Cichoski: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
Roger Wagner: Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil

Czech Journal of Food Sciences, 2017, vol. 35, issue 4, 352-359

Abstract: The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Three different batches were manufactured: a control with 100% of pork backfat, and treatments T1 and T2 where 50% of pork backfat was replaced by pork skin/water/canola oil mixtures at 45 : 45 : 10 (T1) or 40 : 40 : 20 (T2) ratios. A fat reduction up to 34% and an improvement of the fatty acid profile were achieved in the reformulated burgers. Lower diameter reduction and lower cooking loss were observed in the modified samples. Although an increase in TPA parameters (hardness, gumminess, and chewiness) and lightness (L*) was observed, the overall acceptability of the reformulated burgers was not affected. Therefore, the use of pork skin and canola oil is an effective strategy to confer technological and nutritional advantages to low-fat burgers.

Keywords: hamburger; fat replacer; healthier meat products; sensory quality; fatty acid profile (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:67-2017-cjfs

DOI: 10.17221/67/2017-CJFS

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