Abstract
The aim of this study was to evaluate the physicochemical properties of beef burger after substitution of animal fat with the ethylcellulose (EC) oleogel. Therefore, sesame oil oleogels were prepared using EC in concentrations of 10%, and cooled at 25 °C. The fatty acid profile of EC oleogel compared with animal fat. Then, the EC oleogel was incorporated to hamburger at the 0, 25 and 50% instead of animal fat and color and textural properties as well as cooking loss, cooking shrinkage, fat absorption, and lipid oxidation of the beef burgers were evaluated. As an outcome, the EC oleogel contained high levels of linoleic and linolenic acids, while the palmitic and stearic acids were lower than the animal fats, and myristic acid was not detectable. Replacement of animal fat with EC oleogel upgraded the quality of final product by reducing cooking loss and fat absorption. Production of beef burger with EC oleogel decreased the oxidation process during frozen storage as well as cooking loss and fat absorption, and enhanced textural properties including chewiness and hardness. Improvement of nutritional and technological properties of hamburgers contained EC oleogel makes it a desirable candidate for animal fat substitution.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AOAC (2005). Official methods of analysis of AOAC International Virginia: AOAC.
Barbut S, Marangoni A (2019) Organogels use in meat processing–effects of fat/oil type and heating rate. Meat Sci 149:9–13. https://doi.org/10.1016/j.meatsci.2018.11.003
Barbut S, Wood J, Marangoni A (2016a) Effects of organogel hardness and formulation on acceptance of frankfurters. J Food Sci 81(9):C2183–C2188. https://doi.org/10.1111/1750-3841.13409
Barbut S, Wood J, Marangoni A (2016b) Potential use of organogels to replace animal fat in comminuted meat products. Meat Sci 122:155–162. https://doi.org/10.1111/1750-3841.13409
Barbut S, Wood J, Marangoni A (2016c) Quality effects of using organogels in breakfast sausage. Meat Sci 122:84–89. https://doi.org/10.1016/j.meatsci.2016.08.003
Bourne MC (1978) Texture profile analysis. Food Technol 32:62–66
Davidovich-Pinhas M, Gravelle AJ, Barbut S, Marangoni AG (2015) Temperature effects on the gelation of ethylcellulose oleogels. Food Hydrocoll 46:76–83. https://doi.org/10.1016/j.foodhyd.2014.12.030
Feiner G (2006) Meat products handbook: practical science and technology: Elsevier, Boca Raton, Florida, USA
Fernández-López J, Jiménez S, Sayas-Barberá E, Sendra E, Pérez-Alvarez J (2006) Quality characteristics of ostrich (Struthio camelus) burgers. Meat Sci 73(2):295–303. https://doi.org/10.1016/j.meatsci.2005.12.011
Ferrer-González B, García-Martínez I, Totosaus A (2019) Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers. Grasas Aceites 70(3):320. https://doi.org/10.3989/gya.1055182
Gamit M, Gupta S, Savalia CV (2020) Quality characteristics of chicken meat cutlets incorporated with finger millet (Eleusine coracana) flour. J Anim Res 10(1):111–116
Goli SAH, Sahafi SM, Rashidi B, Rahimmalek M (2013) Novel oilseed of Dracocephalum kotschyi with high n-3 to n-6 polyunsaturated fatty acid ratio industrial crops and products. Ind Crops Prod 43:188–193. https://doi.org/10.1016/j.indcrop.2012.07.036
Gómez-Estaca J, Herrero AM, Herranz B, Álvarez MD, Jiménez-Colmenero F, Cofrades S (2019a) Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocoll 87:960–969. https://doi.org/10.1016/j.foodhyd.2018.09.029
Gómez-Estaca J, Pintado T, Jiménez-Colmenero F, Cofrades S (2019b) Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat. PUFA-enriched pork burgers Food Bioproc Tech 12(6):1068–1081. https://doi.org/10.1007/s11947-019-02281-3
Gravelle AJ, Barbut S, Marangoni AG (2012) Ethylcellulose oleogels: manufacturing considerations and effects of oil oxidation. Food Res Int 48(2):578–583. https://doi.org/10.1016/j.foodres.2012.05.020
Keenan DF, Resconi VC, Smyth TJ, Botinestean C, Lefranc C, Kerry JP, Hamill RM (2015) The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage. Meat Sci 107:75–85. https://doi.org/10.1016/j.meatsci.2015.04.013
Kouzounis D, Lazaridou A, Katsanidis E (2017) Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages. Meat Sci 130:38–46. https://doi.org/10.1016/j.meatsci.2017.04.004
Li X, Li J, Zhu J, Wang Y, Fu L, Xuan W (2011) Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 C. Food Chem 126(3):896–901. https://doi.org/10.1016/j.foodchem.2010.11.071
Marangoni AG (2012) Organogels: an alternative edible oil-structuring method. J Am Oil Chem Soc 89(5):749–780. https://doi.org/10.1007/s11746-012-2049-3
Marquez E, Ahmed E, West R, Johnson D (1989) Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels. J Food Sci 54(4):867–870. https://doi.org/10.1111/j.1365-2621.1989.tb07901.x
Mellema M (2003) Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci Technol 14(9):364–373. https://doi.org/10.1016/S0924-2244(03)00050-5
Ozcelik AO, Akan LS, Surucuoglu MS (2007) An evaluation of fast-food preferences according to gender. Humanity Soc Sci J 2(1):43–50
Panagiotopoulou E, Moschakis T, Katsanidis E (2016) Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages. LWT 73:351–356. https://doi.org/10.1016/j.lwt.2016.06.006
Papadima S, Bloukas J (1999) Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci 51(2):103–113. https://doi.org/10.1016/S0309-1740(98)00103-X
Pernetti M, van Malssen KF, Flöter E, Bot A (2007) Structuring of edible oils by alternatives to crystalline fat. Curr Opin Colloid Interface Sci 12(4–5):221–231. https://doi.org/10.1016/j.cocis.2007.07.002
Rodríguez-Carpena J, Morcuende D, Estévez M (2012) Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Sci 90(1):106–115. https://doi.org/10.1016/j.meatsci.2011.06.007
Selani MM, Shirado GA, Margiotta GB, Rasera ML, Marabesi AC, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG (2016) 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. Meat Sci 115:9–15. https://doi.org/10.1016/j.meatsci.2016.01.002
Shiota K, Kawahara S, Tajima A, Ogata T, Kawano T, Ito T (1995) Sensory evaluation of beef patties and sausages containing lipids with various component fatty acids. Meat Sci 40(3):363–371. https://doi.org/10.1016/0309-1740(95)00039-N
Soltanizadeh N, Ghiasi-Esfahani H (2015) Qualitative improvement of low meat beef burger using aloe vera. Meat Sci 99:75–80. https://doi.org/10.1016/j.meatsci.2014.09.002
Sowmya M, Jeyarani T, Jyotsna R, Indrani D (2009) Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocoll 23(7):1827–1836. https://doi.org/10.1016/j.foodhyd.2009.02.008
Stortz TA, Zetzl AK, Barbut S, Cattaruzza A, Marangoni AG (2012) Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technol 24(7):151–154. https://doi.org/10.1002/lite.201200205
Wolfer TL, Acevedo NC, Prusa KJ, Sebranek JG, Tarté R (2018) Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Sci 145:352–362. https://doi.org/10.1016/j.meatsci.2018.07.012
Wood J (2013) Reduction of saturated fat in finely comminuted and ground meat products by use of canola oil organogels and the effect on Organoleptic qualities, texture and microstructure
Yılmaz E, Öğütcü M (2015) Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception. RSC Adv 5(62):50259–50267
Youssef M, Barbut S (2009) Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Sci 82(2):228–233. https://doi.org/10.1016/j.meatsci.2009.01.015
Zetzl AK, Marangoni AG, Barbut S (2012) Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters. Food Funct 3(3):327–337. https://doi.org/10.1039/C2FO10202A
Acknowledgement
The authors are grateful to Isfahan University of Technology (Iran) and Iran National Science Foundation (INSF) for their financial support.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Rights and permissions
About this article
Cite this article
Moghtadaei, M., Soltanizadeh, N., Goli, S.A.H. et al. Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat. J Food Sci Technol 58, 4775–4784 (2021). https://doi.org/10.1007/s13197-021-04970-4
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-021-04970-4