title: Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
abstract: The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Miriam M
authors.initials: MM
authors.lastname: Selani
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Giovanna A N
authors.initials: GA
authors.lastname: Shirado
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Gregório B
authors.initials: GB
authors.lastname: Margiotta
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Mariana L
authors.initials: ML
authors.lastname: Rasera
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Amanda C
authors.initials: AC
authors.lastname: Marabesi
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Ciências Exatas, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Sonia M S
authors.initials: SM
authors.lastname: Piedade
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Carmen J
authors.initials: CJ
authors.lastname: Contreras-Castillo
authors.affiliation: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil. Electronic address: sgcbraza@usp.br.
authors.forename: Solange G
authors.initials: SG
authors.lastname: Canniatti-Brazaca
mesh_terms: D031230:Ananas; D000818:Animals; D002417:Cattle; D002791:Cholesterol, Dietary / Q000032:analysis*; D019358:Fat Substitutes / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis*; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D005511:Food Handling; D008315:Malondialdehyde / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D000074262:Rapeseed Oil; D000069466:Red Meat
chemical_list: D002791:Cholesterol, Dietary; D019358:Fat Substitutes; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D000074262:Rapeseed Oil; D008315:Malondialdehyde
keywords: Fat substitutes; Fatty acid profile; Fruit by-product; Lipid oxidation; Vegetable oil