Abstract
The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.
Highlights
The aim of the present study was to investigate the ease of producing omega-3 enriched burgers from Cinta Senese loins, given that their quality traits could be affected by the enrichment procedure and by the storage method typically used for burgers
Regarding differences between M and F burgers, they cannot be supported by other scientific evidence, since this trial was the first study on Cinta Senese burger omega-3 enrichment
M fortification did not affect burger instrumental color, total lipid content or fatty acid profile, except for EPA and DHA. Their content was found to be greater in M burgers after cooking and after storage with respect to F ones. This is in accordance with lipid oxidation scores, which were comparable for C and M, while F samples were always the most oxidized
Summary
The aim of the present study was to investigate the ease of producing omega-3 enriched burgers from Cinta Senese loins, given that their quality traits could be affected by the enrichment procedure and by the storage method typically used for burgers
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