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Effect of pork fat replacement by vegetable oleogels in quality of goat meat burgers

2022Conference object Open access
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dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorLeite, Ana
dc.contributor.authorPereira, Etelvina
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2023-02-28T10:27:33Z
dc.date.available2023-02-28T10:27:33Z
dc.date.issued2022
dc.description.abstractHealthy 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreira, 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. Portopt_PT
dc.identifier.doi10.3920/978-90-8686-937-4pt_PT
dc.identifier.isbn978-90-8686-385-3
dc.identifier.isbn978-90-8686-937-4
dc.identifier.issn1382-6077
dc.identifier.urihttp://hdl.handle.net/10198/27276
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEAAPpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPork fatpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleEffect of pork fat replacement by vegetable oleogels in quality of goat meat burgerspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage355pt_PT
oaire.citation.issue28pt_PT
oaire.citation.startPage355pt_PT
oaire.citation.title73rd Annual Meeting of the European Federation of Animal Sciencept_PT
person.familyNameFerreira
person.familyNameVasconcelos
person.familyNameLeite
person.familyNameRodrigues
person.familyNameTeixeira
person.givenNameIasmin da Silva
person.givenNameLia
person.givenNameAna
person.givenNameSandra
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
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.ciencia-id2A1A-FF0C-185B
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.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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