Czech J. Food Sci., 2017, 35(4):352-359 | DOI: 10.17221/67/2017-CJFS

Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgersFood Technology and Economy, Engineering and Physical Properties

Daiane Terezinha de Oliveira Fagundes1, José Manuel Lorenzo2, Bibiana Alves dos Santos3, Mariane Bittencourt Fagundes1, Rosane Teresinha Heck1, Alexandre José Cichoski1, Roger Wagner1, Paulo Cezar Bastianello Campagnol1*
1 Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
2 Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Ourense, Spain
3 Universidade Estadual de Campinas, Campinas, São Paulo, Brazil

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

Published: August 31, 2017  Show citation

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de Oliveira Fagundes DT, Lorenzo JM, dos Santos BA, Fagundes MB, Heck RT, Cichoski AJ, et al.. Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers. Czech J. Food Sci.. 2017;35(4):352-359. doi: 10.17221/67/2017-CJFS.
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