Abstract
The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least 1 month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties.
Similar content being viewed by others
References
Anonymous (2003). Diet, nutrition and the prevention of chronic diseases. World Health Organization technical report series, 916, i-viii, 1-149, back cover.
AOAC (2005). Official methods of analysis of AOAC International. AOAC international
Barbut, S., Wood, J., & Marangoni, A. (2016a). Potential use of organogels to replace animal fat in comminuted meat products. Meat Science, 122, 155–162.
Barbut, S., Wood, J., & Marangoni, A. (2016b). Quality effects of using organogels in breakfast sausage. Meat Science, 122, 84–89.
Barbut, S., Wood, J., & Marangoni, A. (2016c). Effects of organogel hardness and formulation on acceptance of frankfurters. Journal of Food Science, 81(9), 2183–2188.
Blasi, F., Rocchetti, G., Montesano, D., Lucini, L., Chiodelli, G., Ghisoni, S., Baccolo, G., Simonetti, M. S., & Cossignani, L. (2018). Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: chemical analyses and metabolomic approach. Food Research International, 105, 507–516.
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911–917.
Chen, B., Zhang, H., Cheong, L. Z., Tan, T., & Xu, X. (2012). Enzymatic production of aba-type structured lipids containing omega-3 and medium-chain fatty acids: effects of different acyl donors on the acyl migration rate. Food and Bioprocess Technology, 5(2), 541–547.
Commission Regulation (EU) No 1924/2006 of 20 December 2006 on nutrition and health claims made on foods. In: Official Journal of the European Union vol 12. pp 3-18
Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children′s development and health. In: Official Journal of the European Union vol 50. pp. 1-40.
Davidovich-Pinhas, M., Barbut, S., & Marangoni, A. G. (2015). The gelation of oil using ethyl cellulose. Carbohydrate Polymers, 117, 869–878.
Davidovich-Pinhas, M., Barbut, S., & Marangoni, A. G. (2016). Development, characterization, and utilization of food-grade polymer oleogels. Annual Review of Food Science and Technology, 7(1), 65–91.
Delgado-Pando, G., Cofrades, S., Ruiz, C. C., Solas, M., & Jiménez-Colmenero, F. (2010). Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products. European Journal of Lipid Science and Technology, 112(7), 791–801.
Delgado-Pando, G., Cofrades, S., Rodríguez, S. L., & Jiménez, C. F. (2011). A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté. Meat Science, 88(2), 241–248.
Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C., Triki, M., & Jiménez-Colmenero, F. (2012). Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage. Meat Science, 92(4), 762–767.
Delgado-Pando, G., Celada, P., Sánchez-Muniz, F. J., Jiménez-Colmenero, F., & Olmedilla-Alonso, B. (2014). Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: A placebo-controlled study. European Journal of Nutrition, 53(1), 83–93.
Dey, T., Kim, D. A., & Marangoni, A. G. (2011). Ethylcellulose oleogels. Edible oleogels: structure and health implications AOCS Press, Urbana, 295–312.
Domínguez, R., Pateiro, M., Sichetti Munekata, P. E., Bastianello Campagnol, P. C., & Lorenzo, J. M. (2017). Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté. European Journal of Lipid Science and Technology, 119(5), 1600178.
Flaiz, L., Freire, M., Cofrades, S., Mateos, R., Weiss, J., Jiménez-Colmenero, F., & Bou, R. (2016). Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. Food Chemistry, 213, 49–57.
Freire, M., Cofrades, S., Serrano-Casas, V., Pintado, T., Jimenez, M. J., & Jimenez-Colmenero, F. (2017). Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties. Journal of Food Science and Technology, 54(12), 3959–3968.
Gómez-Estaca, J., Calvo, M. M., Sánchez-Faure, A., Montero, P., & Gómez-Guillén, M. C. (2015). Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products. LWT-Food Science and Technology, 64(1), 189–196.
Gómez-Estaca, J., Herrero, A. M., Herranz, B., Álvarez, M. D., Jiménez-Colmenero, F., & Cofrades, S. (2019). Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocolloids, 87, 960–969.
Grasso, S., Brunton, N. P., Lyng, J. G., Lalor, F., & Monahan, F. J. (2014). Healthy processed meat products - regulatory, reformulation and consumer challenges. Trends in Food Science & Technology, 39(1), 4–17.
Gravelle, A. J., Barbut, S., & Marangoni, A. G. (2012). Ethylcellulose oleogels: manufacturing considerations and effects of oil oxidation. Food Research International, 48(2), 578–583.
Gravelle, A. J., Barbut, S., & Marangoni, A. G. (2013). Fractionation of ethylcellulose oleogels during setting. Food and Function, 4(1), 153–161.
Gravelle, A. J., Barbut, S., Quinton, M., & Marangoni, A. G. (2014). Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels. Journal of Food Engineering, 143, 114–122.
Herrero, A. M., Carmona, P., Pintado, T., Jiménez-Colmenero, F., & Ruíz-Capillas, C. (2011). Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopy. Food Hydrocolloids, 25(1), 12–18.
Jiménez-Colmenero, F. (2007). Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science and Technology, 18(11), 567–578.
Jiménez-Colmenero, F., Barreto, G., Mota, N., & Carballo, J. (1995). Influence of protein and fat content and cooking temperature on texture and sensory evaluation of bologna sausage. LWT-Food Science and Technology, 28(5), 481–487.
Jimenez-Colmenero, F., Salcedo-Sandoval, L., Bou, R., Cofrades, S., Herrero, A. M., & Ruiz-Capillas, C. (2015). Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends in Food Science & Technology, 44(2), 177–188.
Jiménez-Martín, E., Pérez-Palacios, T., Carrascal, J. R., & Rojas, T. A. (2016). Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality. Food and Bioprocess Technology, 9(2), 285–297.
Keenan, D. F., Resconi, V. C., Smyth, T. J., Botinestean, C., Lefranc, C., Kerry, J. P., & Hamill, R. M. (2015). The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage. Meat Science, 107, 75–85.
Lupi, F. R., Gabriele, D., & de Cindio, B. (2012). Effect of shear rate on crystallisation phenomena in olive oil-based organogels. Food and Bioprocess Technology, 5(7), 2880–2888.
Lurueña-Martínez, M. A., Vivar-Quintana, A. M., & Revilla, I. (2004). Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Science, 68(3), 383–389.
Maqsood, S., & Benjakul, S. (2010). Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chemistry, 119(1), 123–132.
Martínez, B., Miranda, J. M., Vázquez, B. I., Fente, C. A., Franco, C. M., Rodríguez, J. L., & Cepeda, A. (2012). Development of a hamburger patty with healthier lipid formulation and study of its nutritional, sensory, and stability properties. Food and Bioprocess Technology, 5(1), 200–208.
Martins, A. J., Cerqueira, M. A., Fasolin, L. H., Cunha, R. L., & Vicente, A. A. (2016). Beeswax organogels: influence of gelator concentration and oil type in the gelation process. Food Research International, 84, 170–179.
McNeill, S. H. (2014). Inclusion of red meat in healthful dietary patterns. Meat Science, 98(3), 452–460.
Mert, B., & Demirkesen, I. (2016). Reducing saturated fat with oleogel/shortening blends in a baked product. Food Chemistry, 199, 809–816.
Moghtadaei, M., Soltanizadeh, N., & Goli, S. A. H. (2018). Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Research International, 108, 368–377.
Muguerza, E., Gimeno, O., Ansorena, D., & Astiasarán, I. (2004). New formulations for healthier dry fermented sausages: a review. Trends in Food Science & Technology, 15(9), 452–457.
Nawar, W. W. (1969). Thermal degradation of lipids. Journal of Agricultural and Food Chemistry, 17(1), 18–21.
Ockerman, H.W. (1985). Quality control of post-mortem muscle tissue. Dept. of Animal Science, Ohio State University
Öǧütcü, M., & Yilmaz, E. (2014). Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products. Grasas y Aceites, 65(3).
Öǧütcü, M., Arifoglu, N., & Yilmaz, E. (2015). Preparation and characterization of virgin olive oil-beeswax oleogel emulsion products. Journal of the American Oil Chemists Society, 92(4), 459–471.
Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas, C., & Jiménez-Colmenero, F. (2014). Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system. Meat Science, 98(4), 795–803.
Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas, C., Carballo, J., & Jiménez-Colmenero, F. (2015). Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment. Meat Science, 101, 95–102.
Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine and Pharmacotherapy, 56(8), 365–379.
Tenyang, N., Ponka, R., Tiencheu, B., Djikeng, F. T., Azmeera, T., Karuna, M. S. L., Prasad, R. B. N., & Womeni, H. M. (2017). Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon. Food Chemistry, 221, 1308–1316.
Toro-Vazquez, J. F., Morales-Rueda, J. A., Dibildox-Alvarado, E., Charó-Alonso, M., Alonzo-Macias, M., & González-Chávez, M. M. (2007). Thermal and textural properties of organogels developed by candelilla wax in safflower oil. JAOCS, Journal of the American Oil Chemists’ Society, 84(11), 989–1000.
Wolfer, T. L., Acevedo, N. C., Prusa, K. J., Sebranek, J. G., & Tarté, R. (2018). Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Science, 145, 352–362.
Yi, B. R., Kim, M. J., Lee, S. Y., & Lee, J. H. (2017). Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil. Food Science and Biotechnology, 26(1), 79–87.
Yilmaz, E., & Öǧütcü, M. (2014). Properties and stability of hazelnut oil organogels with beeswax and monoglyceride. JAOCS, Journal of the American Oil Chemists’ Society, 91(6), 1007–1017.
Yilmaz, E., & Öğütcü, M. (2014). Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine. Journal of Food Science, 79(9), E1732–E1738.
Zetzl, A., & Marangoni, A. (2011). Novel strategies for nanostructuring liquid oils into functional fats. Edible oleogels: structure and health implications, 19–47.
Zetzl, A. K., Marangoni, A. G., & Barbut, S. (2012). Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters. Food and Function, 3(3), 327–337.
Funding
The study was financially supported by the Spanish Ministry of Economy and Competitiveness through projects AGL2014-53207-C2-1-R and MEDGAN-CM S2013/ABI2913.
Author information
Authors and Affiliations
Corresponding authors
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Gómez-Estaca, J., Pintado, T., Jiménez-Colmenero, F. et al. Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers. Food Bioprocess Technol 12, 1068–1081 (2019). https://doi.org/10.1007/s11947-019-02281-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-019-02281-3