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Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source

2021Journal article Open access
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dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorPereira, Etelvina
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorLeite, Ana
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T09:40:08Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T09:40:08Z
dc.date.issued2021
dc.description.abstractSeveral strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.en_EN
dc.description.sponsorshipThe authors A. Teixeira and S. Rodrigues are grateful to the Foundation for Science and Technology (FCT, Portugal) for their financial support by the national funds FCT/MCTES and CIMO (UIDB/00690/2020) and to the Laboratory of Carcass and Meat Quality at the Agriculture School at the Polytechnic Institute of Bragança ‘Cantinho do Alfredo’ The authors A. Teixeira and S. Rodrigues are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationTeixeira, Alfredo; Ferreira, Iasmin; Pereira, Etelvina; Vasconcelos, Lia; Leite, Ana; Rodrigues, Sandra (2021). Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source. Foods. ISSN 2304-8158. 10:8, p. 1-11en_EN
dc.identifier.doi10.3390/foods10081824en_EN
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24305
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.publisherMDPI
dc.relationMountain Research Center
dc.subjectBurgeren_EN
dc.subjectFatty acidsen_EN
dc.subjectGoat meaten_EN
dc.subjectOleogelen_EN
dc.subjectOlive oilen_EN
dc.subjectPork faten_EN
dc.subjectSensoryen_EN
dc.titlePhysicochemical composition and sensory quality of goat meat burgers. Effect of fat sourceen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameTeixeira
person.familyNameFerreira
person.familyNameVasconcelos
person.familyNameLeite
person.familyNameRodrigues
person.givenNameAlfredo
person.givenNameIasmin da Silva
person.givenNameLia
person.givenNameAna
person.givenNameSandra
person.identifier958487
person.identifier2638674
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id9F1F-D7E7-163A
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id14048942500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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