Meat Fat Replacement with Olive Oil

2017

The consumption of convenience foods in the restaurants such as beef or chicken burgers is increasing in Jordan. Burger is a meat product prepared from minced lean meat, with or without addition of other ingredients. The total fat content must not exceed 15% (JS: 1334/2002). In Jordan, burgers are prepared from two main meat sources: beef or chicken. Many efforts have been made to improve the quality and stability of burgers because consumer demand for healthy fast food has rapidly increased in the recent years.

Journal of Food Science and Technology, 2014

Foods, 2020

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in pol...

International Journal of Health, Animal science and Food safety, 2018

The objective of this study was to investigate the effect of feeding broiler chicken on different vegetable oils with commercial multi- enzyme feed additives on the quality characteristics of chicken burger. A total of 216 one-day-old chicks of (Hubbard) strain were randomly assigned to six dietary treatments as (2×3) factorial designs where two sources of dietary oil contained soybean oil and palm oil with three levels of commercial multi-enzyme feed additives. Treatments were: soybean oil only (T1), soybean oil+ ZAD (T2), soybean oil+ AmPhi-BACT (T3), palm oil only (T4) , palm oil + ZAD (T5) and palm oil + AmPhi- BACT (T6). Results showed that chicken burger of T1 group had the higher pH value (6.22); slight difference was found in pH value of T3 group (6.18). No significant difference was found in burger of T5 and T6 group. Burger processed from T1 group had the higher T.B.A value (0.115) followed by burger of T5 (0.076); while the lowest T.B.A value found in burger of T2 group (...

European Food Research and Technology, 2002

Foods

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant ...

International Journal of Engineering Technologies and Management Research, 2020

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

IOP Conference Series: Earth and Environmental Science, 2017

Análisis para el diseño de un recurso educativo digital