Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

Basit Öğe Kaydı
dc.authoridALASALVAR, Hamza/0000-0003-3000-7310
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorAlasalvar, Gamze Kocer
dc.contributor.authorYildirim, Zeliha
dc.date.accessioned2024-11-07T13:25:05Z
dc.date.available2024-11-07T13:25:05Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10%, 25%, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.42% to 9.23%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11% to 29.69%, 0.59 to 0.33, and 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability. Novelty impact statement Hazelnut oil microcapsules (HOM) were used for the first time as a fat substitute in burgers. The use of HOM improved the fatty acid profiles and decreased the lipid oxidation of burgers. Consequently, fat replacement with HOM could be an alternative approach to reduce fat content and manipulate the fatty acid profile of the burgers.
dc.identifier.doi10.1111/jfpp.16644
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85128592457
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.16644
dc.identifier.urihttps://hdl.handle.net/11480/14491
dc.identifier.volume46
dc.identifier.wosWOS:000789568100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectQuality Characteristics
dc.subjectWall Material
dc.subjectFish-Oil
dc.subjectMicroencapsulation
dc.subjectStability
dc.subjectEmulsion
dc.subjectStrategy
dc.subjectTexture
dc.subjectPatties
dc.subjectProduce
dc.titleEffect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu