Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Marta Alejandre; Iciar Astiasarán; Diana Ansorena; Shai Barbut

doi:10.1016/j.foodres.2019.03.056

Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Food Res Int. 2019 Aug:122:129-136. doi: 10.1016/j.foodres.2019.03.056. Epub 2019 Mar 26.

Authors

Marta Alejandre¹, Iciar Astiasarán¹, Diana Ansorena², Shai Barbut³

Affiliations

¹ Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
² Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain. Electronic address: dansorena@unav.es.
³ Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.

PMID: 31229064
DOI: 10.1016/j.foodres.2019.03.056

Abstract

Conventional canola oil and structured canola oil systems, consisting of oil in water hydrogelled emulsions (with 1.5% or 3% kappa carrageenan) and ethylcellulose organogels (12%, with 0%, 1.5% or 3% glycerol monostearate), were used to replace beef fat in emulsion type meat batters. Replacement with regular canola oil increased hardness and lightness (P < .05) of the reformulated products as compared to those with beef fat. Structuring the oil resulted in similar color and texture (P > .05), and lower oxidation values (P < .05) of meat batters. Reformulated products also gave rise to a healthier fatty acid profile, evidenced by a decrease in saturated fatty acids (SFA) from 11.8% to ≈ 2% and an increase in polyunsaturated fatty acids (PUFA) from 0.3% to ≈ 5%. Omega-6 to omega-3 ratio also decreased (16.2 to ≈ 2) when incorporating canola oil into meat batters. Batters formulated with organogels showed improved matrix stability compared to those with hydrogelled emulsions, which showed some coalescence of fat globules and fat losses during cooking, resulting in a reduction of fat content (P < .05).

Keywords: Carrageenan; Ethylcellulose; Fat replace; Hydrogelled emulsion; Meat emulsion; Organogel.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Carrageenan / chemistry
Cellulose / analogs & derivatives
Cellulose / chemistry
Emulsions / chemistry
Fatty Acids / analysis*
Fatty Acids / isolation & purification
Food Handling
Hydrogels / chemistry*
Rapeseed Oil / chemistry*
Red Meat / analysis*

Substances

Emulsions
Fatty Acids
Hydrogels
Rapeseed Oil
ethyl cellulose
Carrageenan
Cellulose