title: The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.
abstract: 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.
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
authors.forename: Derek F
authors.initials: DF
authors.lastname: Keenan
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
authors.forename: Virginia C
authors.initials: VC
authors.lastname: Resconi
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
authors.forename: Thomas J
authors.initials: TJ
authors.lastname: Smyth
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
authors.forename: Cristina
authors.initials: C
authors.lastname: Botinestean
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
authors.forename: Célio
authors.initials: C
authors.lastname: Lefranc
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
authors.affiliation: Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland. Electronic address: ruth.hamill@teagasc.ie.
authors.forename: Ruth M
authors.initials: RM
authors.lastname: Hamill
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D004339:Drug Compounding; D019358:Fat Substitutes; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005395:Fish Oils; D061353:Food Storage; D005524:Food Technology; D006244:Hardness; D006801:Humans; D009211:Myoglobin / Q000378:metabolism; D009812:Odorants; D000069466:Red Meat / Q000032:analysis* / Q000592:standards; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E
chemical_list: D004042:Dietary Fats, Unsaturated; D019358:Fat Substitutes; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D009211:Myoglobin; D017392:Thiobarbituric Acid Reactive Substances; C017595:oxymyoglobin; D014810:Vitamin E
keywords: (Un/encapsulated) fish oil; Beef burger; DOE; Fat substitution; GC–MS; Oxidation; Vitamin E