Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.

Carmen Botella-Martinez,Eva María Santos,Néstor Sepúlveda,Estrella Sayas-Barberá,Jose A Pérez-Alvarez,Manuel Viuda-Martos,Juana Fernandez-Lopez,José M Lorenzo,Raquel Lucas-González,Marcelo Rosmini,Alfredo Teixeira

doi:10.3390/foods10112706

Abstract

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.

Highlights

Meat and meat products play an essential role in a healthy and well-balanced diet because of their nutritional properties and their great biological importance as an excellent source of proteins; essential amino acids; minerals, including iron, phosphorous, and zinc; as well as vitamins such as niacin, pyridoxine, and cobalamin [1]
The protein and fat content decreased (p < 0.05) in the GECW50 and GEWC100 samples compared to control sample (CS)
The increasing moisture content could be explained by the replacement of the pork backfat, which had a moisture content of 10.59 g/100 g, by the gelled emulsion, which had a water content of

Summary

Introduction

Meat and meat products play an essential role in a healthy and well-balanced diet because of their nutritional properties and their great biological importance as an excellent source of proteins; essential amino acids; minerals, including iron, phosphorous, and zinc; as well as vitamins such as niacin, pyridoxine, and cobalamin [1]. It must be acknowledged that fat substitution is a very difficult task since animal fat plays a very important technological role in the flavour, juiciness, textural properties, and cook yield of products [5]. In this way, several strategies to reduce the fat content in meat products are based on (i) the direct addition of oils with a healthy lipid profile; (ii) the addition of encapsulated oils in different matrices; and (iii) the use of structured oils, which include oleogels or gelled emulsions [6]

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