Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (<i>Lepidium meyenni</i>) Flour, and Chincho (<i>Tagetes elliptica</i> Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
Francis Cerrón-Mercado,
Carmen M. Botella-Martínez,
Bettit K. Salvá-Ruíz,
Juana Fernández-López,
Jose A. Pérez-Alvarez,
Manuel Viuda-Martos
Affiliations
Francis Cerrón-Mercado
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Carmen M. Botella-Martínez
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Bettit K. Salvá-Ruíz
Departamento de Tecnología de Alimentos y Productos Agropecuarios (TAPA), Universidad Nacional Agraria la Molina, UNALM, Lima 15024, Peru
Juana Fernández-López
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Jose A. Pérez-Alvarez
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
Manuel Viuda-Martos
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices, physicochemical properties (CIELAB color, pH, texture profile—TPA), and cooking and sensory characteristics of meat burgers were analyzed. Five formulations were evaluated: control (BC) (80% beef meat and 20% PB); BSM (10% PB + 10% GE); BSMC0.25 (BSM + 0.25% CEO); BSMC0.5 (BSM + 0.5% CEO), and BSMC1.0 (BSM + 1.0% CEO). GE substitution in meat burgers provided a healthier lipid profile; the amount of SFA was reduced (p p p p < 0.05) affected by GE substitution. Therefore, the substitution of PB by GE can be considered as an effective strategy to produce healthier meat burgers without negatively affecting their physicochemical and technological properties.
