Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

PENNISI FORELL SC; RANALLI N; ZARITZKY NE; ANDRÉS SC; CALIFANO AN

MEAT SCIENCE

ELSEVIER SCI LTD

Lugar: 86 (2010) 364–370; Año: 2010 vol. 86 p. 364 - 370

0309-1740

Low-fat beef burgers were formulated using fresh lean meat, 9.9% oleic sunflower oil and 0.1% deodorized fish oil to obtain a product enriched in unsaturated fatty acids. The effect of two emulsifiers (whey proteins or eggwhite) and natural antioxidants (tocopherols and/or oregano–rosemary), as well as the influence of frozen storage on the oxidative stability, colour, and fatty acid (FA) profilewas determined on the cooked products.Whey proteins protected better against oxidation than eggwhite, and tocopherols demonstrated an adequate antioxidant effect in formulations with egg white. For all the formulations the unsaturated/saturated FA ratio was higher than 5.8,showing a good lipid balance in the products. The consumption of 100 g of the cooked productwould provide 6%of the recommended daily intake of phytosterols suggested to decrease cholesterol and the risk of heart disease.Formulated low-fat burgers with pre-emulsified oils and phytosterols could be considered to be potentially functional foodstuffs.