Acta Alimentaria
Volume/Issue:
Accepted Manuscript / Online First
Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers
Authors:
L. Roufegarinejad Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

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A. Habibzadeh Khiabani Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildız Technical University, İstanbul, Turkiye

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https://orcid.org/0009-0006-9662-6957
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F. Kheiri Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

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M. Gharekhani Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

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O. Said Toker Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildız Technical University, İstanbul, Turkiye

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A. Karimidastjerd Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildız Technical University, İstanbul, Turkiye

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A. Alizadeh Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

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Online Publication Date:
20 Dec 2024
Publication Date:
20 Dec 2024
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2024.00142
Keywords:
meat product; linseed oil; sunflower oil; oleogels; solid fat; hamburger
Restricted access

Abstract

The present work evaluates the effect of the incorporation of 6% carnauba wax (CW) and 7% monoglyceride (MG) oleogels for production of a healthy lipid mixture (linseed and sunflower oils) oleogels as a fat replacer at 30, 50, and 70% in hamburger formulation. Hamburgers' fatty acid composition, cooking loss, fat absorption, and texture and oxidative stabilities were evaluated. Incorporation of oleogels in hamburger formulation resulted in a significant decrease (P < 0.05) in amounts of saturated fatty acids (SFAs), as well as a decrease in the ratio of omega-6 to omega-3 fatty acids and atherogenic indices, and an increase in linoleic and linolenic acids (PUFAs) content. Substitution of animal fat with CW and MG based oleogels improved the manufactured hamburgers' quality by reducing cooking loss and fat absorption. In addition, the use of oleogel improved the oxidative stability during the storage of burgers. The lower hardness of oleogels compared to animal fats, as well as their nutritional and technological properties, make them a desirable candidate for animal fat substitution.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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