Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives

Abstract

ABSTRACT In this study, chia mucilage (CM), a fat replacer with a texture like beef fat, was utilized to examine the nutritional value, lipid oxidation, and technological attributes of beef patties cooked by different cooking methods (grilling and pan-frying). A control (C) group was manufactured with 20% beef fat, while the other three groups were added with CM at levels of 5% (C25), 10% (C50), and 15% (C75). The inclusion of CM increased the moisture and dietary fiber and decreased the amount of fat and cholesterol contents. Moreover, reformulated patties offered good potential for enhancing ω-3 and ω-6 contents while reducing atherogenicity and thrombogenicity indexes associated with cardiovascular disease risk. Grilled samples had healthier lipid composition than pan-fried. Adding CM also improved the product’s nutritional value and technological properties. Overall, the findings pointed out the favorable effects of CM for producing healthier meat products.