Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

https://doi.org/10.17221/67/2017-CJFSCitation:de Oliveira Fagundes D.T., Lorenzo J.M., dos Santos B., Fagundes M., Heck R., Cichoski A., Wagner R., Bastianello Campagnol P.C. (2017): Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers. Czech J. Food Sci., 35: 352-359.
download PDF
The effect of pork backfat replacement by gels containing pork skin and canola oil on some physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Three different batches were manufactured: a control with 100% of pork backfat, and treatments T1 and T2 where 50% of pork backfat was replaced by pork skin/water/canola oil mixtures at 45 : 45 : 10 (T1) or 40 : 40 : 20 (T2) ratios. A fat reduction up to 34% and an improvement of the fatty acid profile were achieved in the reformulated burgers. Lower diameter reduction and lower cooking loss were observed in the modified samples. Although an increase in TPA parameters (hardness, gumminess, and chewiness) and lightness (L*) was observed, the overall acceptability of the reformulated burgers was not affected. Therefore, the use of pork skin and canola oil is an effective strategy to confer technological and nutritional advantages to low-fat burgers.
Almeida Cássia Mara, Wagner Roger, Mascarin Laura Gizele, Zepka Leila Queiroz, Campagnol Paulo Cezar Bastianello (2014): Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel. Journal of Food Quality, 37, 437-443  https://doi.org/10.1111/jfq.12104
Alves Larissa Aparecida Agostinho dos Santos, Lorenzo José Manuel, Gonçalves Carlos Antonio Alvarenga, Santos Bibiana Alves dos, Heck Rosane Teresinha, Cichoski Alexandre José, Campagnol Paulo Cezar Bastianello (2016): Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers. Meat Science, 121, 73-78  https://doi.org/10.1016/j.meatsci.2016.06.001
BERRY B. W. (1992): Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties. Journal of Food Science, 57, 537-537  https://doi.org/10.1111/j.1365-2621.1992.tb08037.x
Bligh E. G., Dyer W. J. (1959): A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION. Canadian Journal of Biochemistry and Physiology, 37, 911-917  https://doi.org/10.1139/o59-099
Bourne M.C. (1978): Texture profile analysis. Food Technology, 32: 62–66.
Campagnol Paulo Cezar Bastianello, dos Santos Bibiana Alves, Wagner Roger, Terra Nelcindo Nascimento, Rodrigues Pollonio Marise Aparecida (2012): Amorphous cellulose gel as a fat substitute in fermented sausages. Meat Science, 90, 36-42  https://doi.org/10.1016/j.meatsci.2011.05.026
Choe Ju-Hui, Kim Hack-Youn, Lee Jong-Moon, Kim Yong-Jae, Kim Cheon-Jei (2013): Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science, 93, 849-854  https://doi.org/10.1016/j.meatsci.2012.11.054
de Oliveira Faria Miriam, Cipriano Tayssa Martins, da Cruz Adriano Gomes, Santos Bibiana Alves dos, Pollonio Marise Aparecida Rodrigues, Campagnol Paulo Cezar Bastianello (2015): Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose. Meat Science, 104, 44-51  https://doi.org/10.1016/j.meatsci.2015.02.002
European Parliament (2006): Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, L 404/9–L 404/25.
Feiner G. (2006): Meat Products Handbook: Practical Science and Technology. Boca Raton, CRC Press.
Hartman L., Lago R.C. (1973): Rapid preparation of fatty acids methyl from lipids. Laboratory Practice, 22: 474–476.
McDonald B.E. (2010): Canola oil: nutritional properties. Available at www.canolacouncil.org/health_nutritional.aspx (accessed Oct 18, 2016).
Meilgaard M.C., Carr T., Civille G.V. (2006): Sensory Evaluation Techniques. 4th Ed. Boca Raton, CRC Press.
Ospina-E Juan Camilo, Rojano Benjamín, Ochoa Oscar, Pérez-Álvarez José Angel, Fernández-López Juana (2015): Development of frankfurter-type sausages with healthy lipid formulation and their nutritional, sensory and stability properties. European Journal of Lipid Science and Technology, 117, 122-131  https://doi.org/10.1002/ejlt.201400157
Rodríguez-Carpena J.G., 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 Science, 90, 106-115  https://doi.org/10.1016/j.meatsci.2011.06.007
Salcedo-Sandoval Lorena, Cofrades Susana, Ruiz-Capillas Claudia, Jiménez-Colmenero Francisco (2014): Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system. Meat Science, 98, 795-803  https://doi.org/10.1016/j.meatsci.2014.07.034
Salcedo-Sandoval Lorena, Cofrades Susana, Ruiz-Capillas Claudia, Carballo José, Jiménez-Colmenero Francisco (2015): Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment. Meat Science, 101, 95-102  https://doi.org/10.1016/j.meatsci.2014.11.010
Simopoulos Artemis P. (2011): Evolutionary Aspects of Diet: The Omega-6/Omega-3 Ratio and the Brain. Molecular Neurobiology, 44, 203-215  https://doi.org/10.1007/s12035-010-8162-0
Subhadra Bobban, Lochmann Rebecca, Rawles Steven, Chen Ruguang (2006): Effect of dietary lipid source on the growth, tissue composition and hematological parameters of largemouth bass (Micropterus salmoides). Aquaculture, 255, 210-222  https://doi.org/10.1016/j.aquaculture.2005.11.043
Ulbricht T.L.V., Southgate D.A.T. (1991): Coronary heart disease: seven dietary factors. The Lancet, 338, 985-992  https://doi.org/10.1016/0140-6736(91)91846-M
USDA (2015): National nutrient database for standard reference. Available at www.ndb.nal.usda.gov/ndb/search (accessed Dec 15, 2016).
Visentainer Jesui Vergilio (2012): Aspectos analíticos da resposta do detector de ionização em chama para ésteres de ácidos graxos em biodiesel e alimentos. Química Nova, 35, 274-279  https://doi.org/10.1590/S0100-40422012000200008
Willett W. C. (2012): Dietary fats and coronary heart disease. Journal of Internal Medicine, 272, 13-24  https://doi.org/10.1111/j.1365-2796.2012.02553.x
Wood J.D, Richardson R.I, Nute G.R, Fisher A.V, Campo M.M, Kasapidou E, Sheard P.R, Enser M (2004): Effects of fatty acids on meat quality: a review. Meat Science, 66, 21-32  https://doi.org/10.1016/S0309-1740(03)00022-6
World Health Organization. (2009): Preventing chronic diseases: a vital investment. Available at www.who.int/chp/chronic_disease_report/en (accessed Dec 15, 2016).
Youssef M.K., Barbut S. (2010): Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure. Journal of Food Science, 75, S108-S114  https://doi.org/10.1111/j.1750-3841.2009.01475.x
Youssef M.K., Barbut S. (2011): Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil. Meat Science, 87, 356-360  https://doi.org/10.1016/j.meatsci.2010.11.011
download PDF

© 2019 Czech Academy of Agricultural Sciences