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Article

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

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Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo 13.635-900, Brazil
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Centro Tecnolóxico da Carne de Galicia, 32900 Ourense, Spain
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Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Nutrition and Food Science Area, Preventive Medicine and Public Health, s/n 46100 Burjassot, València, Spain
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(1), 44; https://doi.org/10.3390/foods9010044
Received: 6 December 2019 / Revised: 31 December 2019 / Accepted: 1 January 2020 / Published: 3 January 2020
(This article belongs to the Section Meat)
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef fat reduced saturated fat and increased the mono- and polyunsaturated fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total replacement of beef fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated fat contents, as well as increased unsaturated fatty acids. View Full-Text
Keywords: fat-replacer; fatty acid profile; physicochemical characterization; sensory acceptance fat-replacer; fatty acid profile; physicochemical characterization; sensory acceptance
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MDPI and ACS Style

Carvalho Barros, J.; Munekata, P.E.S.; de Carvalho, F.A.L.; Pateiro, M.; Barba, F.J.; Domínguez, R.; Trindade, M.A.; Lorenzo, J.M. Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers. Foods 2020, 9, 44. https://doi.org/10.3390/foods9010044

AMA Style

Carvalho Barros J, Munekata PES, de Carvalho FAL, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM. Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers. Foods. 2020; 9(1):44. https://doi.org/10.3390/foods9010044

Chicago/Turabian Style

Carvalho Barros, Julliane, Paulo E.S. Munekata, Francisco A.L. de Carvalho, Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Marco A. Trindade, and José M. Lorenzo. 2020. "Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers" Foods 9, no. 1: 44. https://doi.org/10.3390/foods9010044

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