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Publication
Effect of pork fat replacement by vegetable oleogels in quality of goat meat burgers
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Advisor(s)
Abstract(s)
Healthy lifestyle has become a goal for most of the consumers nowadays. A well-known strategy used to improve nutritional characteristics of meat products is animal fat replacement, as pork back fat, which has a considerable amount of saturated fatty acids (SFA) that are considered a risk factor to cardiovascular diseases. Goat meat is an alternative to replace beef and pork, with a similar protein content and lower fat content, and also as an opportunity to commercialize goat meat from culled animals. The present study aimed to develop a goat meat burger, replacing the pork fat by olive oil or sunflower oleo gels. The formulations used had 87,9% of goat meat, 1.1% of NaCl, 7% of H2O and 4% of pork fat (GPF) or olive oil (GO) or sunflower oil (GSF) Prosella® gels. The aw values differed statistically towards all formulations, the only burger that differentiated pH from the other two was GO, being lower than GPF and GSF. In colour parameters, GSF showed the lowest luminosity values and the highest heme pigments content. Ashes and protein content differed statistically towards all burgers, along with the fat, although the formulations could not affect those, as the ingredients were standardized. Concerning the lipidic quality indicators, GPF (40.84%) showed the higher content of SFA, while GO and GSF did not differentiate, moreover the MUFA content differed between all of formulations, with GO (57.54%) presenting the highest one, followed by GPF (49.19%) and GSF (40.30%). Atherogenicity and thrombogenicity indexes were also determined, GPF burgers had the highest value (0.52 and 1.26) while GO and GSF had the lowest values. Evaluating the results, is possible to say that the use of oleo gels improved the lipidic quality of the burgers and trough discriminant analysis the three formulations could be correctly identified by two FA (C18:2n-6 and C20:1n-9) with a high rate of accuracy.
Description
Keywords
Pork fat Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Pedagogical Context
Citation
Ferreira, Iasmin da Silva; Vasconcelos, Lia Inês Machado; Leite, Ana; Pereira, Etelvina; Rodrigues, Sandra; Teixeira, Alfredo (2022). Effect of pork fat replacement by vegetable oleogels in quality of goat meat burgers. In 73rd Annual Meeting of the European Federation of Animal Science. Porto
Publisher
EAAP