title: Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?
abstract: Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
authors.forename: Rosane Teresinha
authors.initials: RT
authors.lastname: Heck
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
authors.forename: Raquel Guidetti
authors.initials: RG
authors.lastname: Vendruscolo
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
authors.forename: Mariana
authors.initials: M
authors.lastname: de Araújo Etchepare
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
authors.forename: Alexandre José
authors.initials: AJ
authors.lastname: Cichoski
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
authors.forename: Cristiano Ragagnin
authors.initials: CR
authors.lastname: de Menezes
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
authors.forename: Juliano Smanioto
authors.initials: JS
authors.lastname: Barin
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Lorenzo
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
authors.forename: Roger
authors.initials: R
authors.lastname: Wagner
authors.affiliation: Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulo.campagnol@ufsm.br.
authors.forename: Paulo Cezar Bastianello
authors.initials: PCB
authors.lastname: Campagnol
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D004339:Drug Compounding; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005260:Female; D005524:Food Technology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008043:Linseed Oil; D008297:Male; D008461:Meat Products / Q000032:analysis*; D010938:Plant Oils; D013552:Swine; D013649:Taste
chemical_list: D004041:Dietary Fats; D005231:Fatty Acids, Unsaturated; D010938:Plant Oils; D008043:Linseed Oil
keywords: CATA; Chia oil; Healthier meat products; Linseed oil; Low-fat; Microencapsulation