Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers
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New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were developed and used as partial pork back-fat replacer (25 and 50%) in beef burgers. The addition of GE decreased the fat content in the burgers between 12% and 33%. The use of GE decreased the amount of palmitic, stearic, and oleic fatty acids and increased the amount of linolenic (higher in amaranth-hemp GE) and α-linolenic (higher in amaranth-chia GE) fatty acids. Both GE improved the n-6/n-3 and PUFA/SFA nutritional ratios in burgers and the AI, TI, h/H indices related to healthy properties of lipid fractions. Color, water activity, pH, and texture were not affected by the addition of GE but cooking loss, shrinkage, and thickness changes were increased (higher in amaranth-hemp GE). Burgers containing amaranth-chia GE (both raw and cooked) resulted in more susceptibility to lipid oxidation than the others and also resulted in lower sensorial acceptability. As a general conclusion, the use of amaranth-hemp GE as pork backfat substitute improve nutritional characteristics of the burgers without affecting technological or sensory properties.
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Dry chia seeds contain eight-fold higher vitamin E than sprouts.
“Antioxidant vitamin compositions of dry, germinating seeds and sprout of chia examination suggested that dry seeds contain eight-fold higher vitamin E over sprouts.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [148]
After imbibition, chia seed vitamin C contents increase to 17.5-fold more than sprouts.
“After imbibition, the seed’s vitamin C contents increased to 17.5-fold more than sprouts [148].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [148]
Chia oil improves lipid profiles of beef-based burgers and can replace animal fat.
“Chia oil improves the lipid profiles of beef-based burgers. It can replace the use of animal fat, and mucilage applied as a versatile function food additive, or food ingredient replacer [148,149,150].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [148]
Chia mucilage can be applied as a versatile functional food additive or food ingredient replacer.
“Chia oil improves the lipid profiles of beef-based burgers. It can replace the use of animal fat, and mucilage applied as a versatile function food additive, or food ingredient replacer [148,149,150].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [148]
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References 43 · Cited by 51
Research works printed but not linked: 3
- Claus, J. R. (1995). Methods for the objective measurement of meat product texture. In Proceeding of 48th reciprocal meat conference (pp. 96-101). San Antonio, TX, USA: Reciprocal Meat Conference Proceeding.
- European Parliament. (2006). Regulation 1924/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods. Official Journal European Union, L12, 3-8.
- Lima, D. M., Rangel, A., Urbano, S., Mitzi, G., & Moreno, G. M. (2013). Oxidação lipídica da carne ovina. Acta Veterinaria Brasilica, 7(1), 14-28.
- Authors
- Botella-Martínez, C., Gea-Quesada, A., Sayas-Barberá, E., Pérez-Álvarez, J. Á., Fernández-López, J., & Viuda-Martos, M.
- Affiliations
- Universitat de Miguel Hernández d'Elx (ES)
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2022-05
- Volume
- 161
- Pages
- 113416
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W4220748125
- Cited by
- 51
- References
- 43
- Citations by year
- 2026: 8 · 2025: 6 · 2024: 18 · 2023: 12 · 2022: 7
- FWCI
- 6.68
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- LWT (publishedVersion, cc-by-nc-nd)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- beef burger, chia oil, hemp oil, emulgel, amaranth flour, lipid profile, fatty acid composition, n-6/n-3 ratio, PUFA/SFA ratio, lipid oxidation, cooking loss, sensory acceptability, fat replacers
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