Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives
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Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, chia mucilage (CM), a fat replacer with a texture like beef fat, was utilized to examine the nutritional value, lipid oxidation, and technological attributes of beef patties cooked by different cooking methods (grilling and pan-frying). A control (C) group was manufactured with 20% beef fat, while the other three groups were added with CM at levels of 5% (C25), 10% (C50), and 15% (C75). The inclusion of CM increased the moisture and dietary fiber and decreased the amount of fat and cholesterol contents. Moreover, reformulated patties offered good potential for enhancing omega-3 and omega-6 contents while reducing atherogenicity and thrombogenicity indexes associated with cardiovascular disease risk. Grilled samples had healthier lipid composition than pan-fried. Adding CM also improved the product's nutritional value and technological properties. Overall, the findings pointed out the favorable effects of CM for producing healthier meat products.
Açıklama
Anahtar Kelimeler
Chia mucilage, beef patty, cooking method, fat replacer, fatty acids, cholesterol, Cholesterol Content, Cooking Methods, Emulsion Gels, Shelf-Life, Quality, Pork, Meat, Seed, Meatballs, Flour
Kaynak
Journal Of Culinary Science & Technology
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
