Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile
| Autor: | Giovanna A.N. Shirado, Solange Guidolin Canniatti-Brazaca, Miriam Mabel Selani, Gregório Borghese Margiotta, Amanda C. Marabesi, Sônia Maria de Stefano Piedade, Carmen J. Contreras-Castillo, Mariana L. Rasera |
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| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
Food Handling Ananas Cholesterol Dietary Fatty Acids Monounsaturated chemistry.chemical_compound 0404 agricultural biotechnology food Lipid oxidation Malondialdehyde Animals Food science Fat Substitutes Canola chemistry.chemical_classification biology Fat substitute Fatty Acids Fatty acid 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Meat Products Red Meat Vegetable oil chemistry Red meat Cattle Rapeseed Oil Oxidation-Reduction Food Science |
| Zdroj: | Meat Science. 115:9-15 |
| ISSN: | 0309-1740 |
| Popis: | The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers. |
| Databáze: | OpenAIRE |
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