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Article

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

by
Francis Cerrón-Mercado
1,2,
Carmen M. Botella-Martínez
1,
Bettit K. Salvá-Ruíz
2,
Juana Fernández-López
1,
Jose A. Pérez-Alvarez
1 and
Manuel Viuda-Martos
1,*
1
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain
2
Departamento de Tecnología de Alimentos y Productos Agropecuarios (TAPA), Universidad Nacional Agraria la Molina, UNALM, Lima 15024, Peru
*
Author to whom correspondence should be addressed.
Foods 2022, 11(15), 2198; https://doi.org/10.3390/foods11152198
Submission received: 1 July 2022 / Revised: 21 July 2022 / Accepted: 21 July 2022 / Published: 24 July 2022
(This article belongs to the Special Issue Meat Quality and Health)
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Abstract

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 < 0.05), while PUFA content was significantly increased (p < 0.05). Furthermore, the use of GE resulted in healthier PUFA/SFA ratios and lower atherogenic and thrombogenic indices. The addition of GE increased moisture content and decreased fat and protein contents. Color parameters (L*, b*, and C*) decreased after cooking. Hardness (p < 0.05), cooking losses, and shrinkage changes decreased with GE addition. Lipid oxidation levels were significantly (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.
Keywords: healthy burgers; gelled emulsion; chincho (Tagetes elliptica Sm.) essential oil; soja oil; fat replacement; fatty acid profile; maca (Lepidium meyenni) flour healthy burgers; gelled emulsion; chincho (Tagetes elliptica Sm.) essential oil; soja oil; fat replacement; fatty acid profile; maca (Lepidium meyenni) flour
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MDPI and ACS Style

Cerrón-Mercado, F.; Botella-Martínez, C.M.; Salvá-Ruíz, B.K.; Fernández-López, J.; Pérez-Alvarez, J.A.; Viuda-Martos, M. Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers. Foods 2022, 11, 2198. https://doi.org/10.3390/foods11152198

AMA Style

Cerrón-Mercado F, Botella-Martínez CM, Salvá-Ruíz BK, Fernández-López J, Pérez-Alvarez JA, Viuda-Martos M. Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers. Foods. 2022; 11(15):2198. https://doi.org/10.3390/foods11152198

Chicago/Turabian Style

Cerrón-Mercado, Francis, Carmen M. Botella-Martínez, Bettit K. Salvá-Ruíz, Juana Fernández-López, Jose A. Pérez-Alvarez, and Manuel Viuda-Martos. 2022. "Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers" Foods 11, no. 15: 2198. https://doi.org/10.3390/foods11152198

APA Style

Cerrón-Mercado, F., Botella-Martínez, C. M., Salvá-Ruíz, B. K., Fernández-López, J., Pérez-Alvarez, J. A., & Viuda-Martos, M. (2022). Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers. Foods, 11(15), 2198. https://doi.org/10.3390/foods11152198

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