咀嚼度
食品科学
乳状液
化学
风味
改性大气
多不饱和脂肪酸
动物脂肪
脂肪酸
植物油
气味
生物化学
有机化学
保质期
作者
Iftikhar Hussain Badar,Yuexin Li,Haotian Liu,Qian Chen,Qian Liu,Baohua Kong
出处
期刊:Meat Science
[Elsevier]
日期:2023-05-01
卷期号:199: 109143-109143
被引量:8
标识
DOI:10.1016/j.meatsci.2023.109143
摘要
Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.
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