RESUMO
A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g-1) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min. Chia oil with or without the addition of BMBE was hydrogelled and used to produce buffalo burgers with 50% reduction in animal fat. CGA levels and the nutritional, oxidative, and sensory properties of the burgers were analyzed. A reduction of ~30% fat and an increase above 60% PUFA/SFA ratio was observed for the reformulated raw and cooked burgers. In addition, the Omega-6/Omega-3 PUFA ratio of the burgers decreased from 20.8 (raw) and 31.9 (cooked) to values lower than 2. The addition of BMBE enriched the burgers with CGA, preventing an increase in lipid oxidation caused by chia oil. The addition of BMBE-enriched hydrogelled chia oil not subjected to sonication did not affect the sensory properties of the burgers.
Assuntos
Ácido Clorogênico , Ácidos Graxos Ômega-3/análise , Produtos da Carne/análise , Adulto , Animais , Búfalos , Comportamento do Consumidor , Feminino , Géis , Humanos , Ilex paraguariensis/química , Masculino , Pessoa de Meia-Idade , Extratos Vegetais , Óleos de Plantas , Salvia/química , Suínos , Substâncias Reativas com Ácido Tiobarbitúrico/análiseRESUMO
Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced with the replacement of 60% of fat by HEs. The oxidative profile and the sensory quality of raw and cooked burgers were evaluated for 120 days (-18 °C). The JPE exhibited 1.72 mg/mL of phenolic compounds and 57,741.67 µmol TE/mL of antioxidant capacity. In addition, the MHG extraction eliminated the mesophilic bacteria from the jabuticaba peel. The burgers made with HE and without the addition of JPE showed a 5-fold increase in TBARS values when compared to the control. On the other hand, the addition of 10% JPE to HE was effective to maintain the lipid oxidation similar to the control until the 60th day of storage. Besides, the incorporation of JPE into HE reduced the sensory defects caused by the lipid reformulation.
Assuntos
Produtos da Carne/análise , Myrtaceae/química , Extratos Vegetais/química , Adulto , Animais , Bovinos , Cor , Comportamento do Consumidor , Culinária , Feminino , Armazenamento de Alimentos , Humanos , Hidrogéis/química , Óleo de Semente do Linho , Masculino , Micro-Ondas , Pessoa de Meia-Idade , Myrtaceae/microbiologia , Myrtaceae/efeitos da radiação , Salvia/química , Suínos , Paladar , Substâncias Reativas com Ácido Tiobarbitúrico/análiseRESUMO
Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (Pâ¯>â¯.05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (Pâ¯<â¯.05). Hardness increased (Pâ¯<â¯.05) with increasing the lipid replacement level, and a significant color difference (ΔE) was detected between the treatments and the control. In addition to reducing animal fat, a healthier fatty acid profile was reached after the lipid reformulation of the burgers, thus allowing the burgers to be labeled with health claims. The sensory tests (acceptance and Check-All-That-Apply) indicated that it is possible to replace up to 60% of pork back fat by HE.