Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour...

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Autores principales:	Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	reformulation meat products gelled emulsion cocoa bean shell walnut oil lipidic profile Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
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id	oai:doaj.org-article:b577ccdd7d57424fb3db613c8d58cbe5
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spelling	oai:doaj.org-article:b577ccdd7d57424fb3db613c8d58cbe52021-11-25T17:34:23ZCocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers10.3390/foods101127062304-8158https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe52021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2706https://doaj.org/toc/2304-8158The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.Carmen Botella-MartinezRaquel Lucas-GonzálezJosé M. LorenzoEva María SantosMarcelo RosminiNéstor SepúlvedaAlfredo TeixeiraEstrella Sayas-BarberáJose A. Pérez-AlvarezJuana Fernandez-LopezManuel Viuda-MartosMDPI AGarticlereformulationmeat productsgelled emulsioncocoa bean shellwalnut oillipidic profileChemical technologyTP1-1185ENFoods, Vol 10, Iss 2706, p 2706 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	reformulation meat products gelled emulsion cocoa bean shell walnut oil lipidic profile Chemical technology TP1-1185
spellingShingle	reformulation meat products gelled emulsion cocoa bean shell walnut oil lipidic profile Chemical technology TP1-1185 Carmen Botella-Martinez Raquel Lucas-González José M. Lorenzo Eva María Santos Marcelo Rosmini Néstor Sepúlveda Alfredo Teixeira Estrella Sayas-Barberá Jose A. Pérez-Alvarez Juana Fernandez-Lopez Manuel Viuda-Martos Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
description	The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.
format	article
author	Carmen Botella-Martinez Raquel Lucas-González José M. Lorenzo Eva María Santos Marcelo Rosmini Néstor Sepúlveda Alfredo Teixeira Estrella Sayas-Barberá Jose A. Pérez-Alvarez Juana Fernandez-Lopez Manuel Viuda-Martos
author_facet	Carmen Botella-Martinez Raquel Lucas-González José M. Lorenzo Eva María Santos Marcelo Rosmini Néstor Sepúlveda Alfredo Teixeira Estrella Sayas-Barberá Jose A. Pérez-Alvarez Juana Fernandez-Lopez Manuel Viuda-Martos
author_sort	Carmen Botella-Martinez
title	Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
title_short	Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
title_full	Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
title_fullStr	Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
title_full_unstemmed	Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
title_sort	cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

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