Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion

Abstract

In this work, fat-reduced beef burgers prepared with olive oil oleogel-based emulsion (OOE) were produced and changes in quality characteristics of vacuum packaged fat-reduced beef burgers were determined during storage. A 51% and 35% reduction of the total fat and energy content respectively with an increase of unsaturated fatty acids (65%) and a significant decrease in saturated fat (44%) were achieved in the product with the highest level of substitution. OOE treatments showed significantly lower TBARS compared to the control group during the storage (p < .05). The control group had lower cooking yields and higher fat content (p < .05). The replacement of animal fat with OOE in beef burger resulted in lower hardness, chewiness, and springiness values during the storage (p < .05). The control and OOE incorporation group with 5% of OOE, 10% of beef fat, and 1% of peapod powder had higher acceptability scores at the end of the storage (p < .05). Practical applications Oleogels are an important alternative fat source for meat products and have a great potential for use instead of animal fat. With the use of oleogel-based emulsion systems, it is possible to the production of meat products that had lower total fat, saturated fat, and total energy content. In the present research, an olive oil oleogel-based emulsion system was used in the fat-reduced burger formulation instead of beef fat. Results showed that fat-reduced beef burgers can be produced with partial replacement of beef fat with olive oil oleogel-based emulsion system and had not any reverse effect on the quality of burgers.