Olive oil oleogels as strategy to confer nutritional advantages to burgers

Abstract

The effect of bovine back fat replacement by oleogels containing pork skin and olive oil on the oxidative stability, physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Four different hamburger (H) were manufactured: with 90 % of lean beef and 10 % of bovine back fat (control, HC), or with 10 % of pork skin/water/virgin olive oil (HVOO), stripped olive oil added of an olive leaf extract (HESOO) or stripped olive oil (HSOO) oleogels, at 20:60:20 ratio. Physical-chemical stability was assessed after storage for 7 days at 4 °C and for 90 days at -20 °C, under non-vacuum and vacuum packaging. A reduction in the fat content by 80 % and in the energy content by 35 %, an increase in the protein content by 15 % and a better fatty acid profile were achieved in the oleogel containing burgers. After processing at 180 °C (grill), hardness, chewiness, sensory parameters and overall acceptability were high and comparable to control. All burgers were oxidative stable during 7 days at 4 °C. After storage for 90 days at -20 °C, only HSOO samples stored under non-vacuum packaging were oxidized. The antioxidant content in samples HVOO and HESOO efficiently prevented the oxidation of these samples.

Keywords: Beef meat; Burgers; Fat replacement; Lipid oxidation; Oleogel; Olive oil; Pork skin.