Sunflower oil oleogels as alternative fat in hybrid meat patties
Hybrid plant-based products, where plant-based ingredients replace animal ingredients, are in growing demand to meet sustainability and nutritional claims. In these products the use of saturated fat like coconut oil to provide solid like texture is under concern. Therefore, the study aim was to inve...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000997 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850078861558022144 |
|---|---|
| author | Mónica Flores Carmela Belloch Ana Salvador |
| author_facet | Mónica Flores Carmela Belloch Ana Salvador |
| author_sort | Mónica Flores |
| collection | DOAJ |
| description | Hybrid plant-based products, where plant-based ingredients replace animal ingredients, are in growing demand to meet sustainability and nutritional claims. In these products the use of saturated fat like coconut oil to provide solid like texture is under concern. Therefore, the study aim was to investigate the effect of using two sunflower oil oleogels (produced employing hydroxypropylmethylcellulose as unique oleogelator (OG) and with additional xanthan gum thickener (OGX), as alternative vegetable fat source in hybrid meat patties and improve the sensory and nutritional profile. For this, a thirty eight percent replacement of the animal batter in hamburger was achieved by using texturized pea protein and vegetable fat sources. Their chemical properties and sensory characteristics were compared to a hybrid product containing coconut oil as animal fat replacement and to 100 % pork hamburger. Coco hybrid patties were characterized by a saturated fatty acid profile that gives suitable texture characteristics but it was less suitable from a nutritional point of view. Oleogels improved the nutritional fatty acid profile of hybrid patties, reduced their cooked losses and decrease the lightness, hardness and chewiness of patties, being the lowest in OGX patties. Consumers distinguished clearly pork control from hybrid patties. While coco patty presented the greatest difference with respect to the control hamburger and characterized by coconut aroma, gummy texture, and red-caramel colour, oleogel patties (OG and OGX) showed attributes similar to the characteristics of pork patties, such us meaty aroma, salty, yellow-brown colour, among others although differences were mainly in texture attributes. |
| format | Article |
| id | doaj-art-1383f915123d4955bcc024dd78e641ee |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-1383f915123d4955bcc024dd78e641ee2025-08-20T02:45:26ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-011910172810.1016/j.jafr.2025.101728Sunflower oil oleogels as alternative fat in hybrid meat pattiesMónica Flores0Carmela Belloch1Ana Salvador2Corresponding author.; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, SpainHybrid plant-based products, where plant-based ingredients replace animal ingredients, are in growing demand to meet sustainability and nutritional claims. In these products the use of saturated fat like coconut oil to provide solid like texture is under concern. Therefore, the study aim was to investigate the effect of using two sunflower oil oleogels (produced employing hydroxypropylmethylcellulose as unique oleogelator (OG) and with additional xanthan gum thickener (OGX), as alternative vegetable fat source in hybrid meat patties and improve the sensory and nutritional profile. For this, a thirty eight percent replacement of the animal batter in hamburger was achieved by using texturized pea protein and vegetable fat sources. Their chemical properties and sensory characteristics were compared to a hybrid product containing coconut oil as animal fat replacement and to 100 % pork hamburger. Coco hybrid patties were characterized by a saturated fatty acid profile that gives suitable texture characteristics but it was less suitable from a nutritional point of view. Oleogels improved the nutritional fatty acid profile of hybrid patties, reduced their cooked losses and decrease the lightness, hardness and chewiness of patties, being the lowest in OGX patties. Consumers distinguished clearly pork control from hybrid patties. While coco patty presented the greatest difference with respect to the control hamburger and characterized by coconut aroma, gummy texture, and red-caramel colour, oleogel patties (OG and OGX) showed attributes similar to the characteristics of pork patties, such us meaty aroma, salty, yellow-brown colour, among others although differences were mainly in texture attributes.http://www.sciencedirect.com/science/article/pii/S2666154325000997Plant-basedCoconut oilOleogelHamburgerAnalogueFatty acids |
| spellingShingle | Mónica Flores Carmela Belloch Ana Salvador Sunflower oil oleogels as alternative fat in hybrid meat patties Journal of Agriculture and Food Research Plant-based Coconut oil Oleogel Hamburger Analogue Fatty acids |
| title | Sunflower oil oleogels as alternative fat in hybrid meat patties |
| title_full | Sunflower oil oleogels as alternative fat in hybrid meat patties |
| title_fullStr | Sunflower oil oleogels as alternative fat in hybrid meat patties |
| title_full_unstemmed | Sunflower oil oleogels as alternative fat in hybrid meat patties |
| title_short | Sunflower oil oleogels as alternative fat in hybrid meat patties |
| title_sort | sunflower oil oleogels as alternative fat in hybrid meat patties |
| topic | Plant-based Coconut oil Oleogel Hamburger Analogue Fatty acids |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000997 |
| work_keys_str_mv | AT monicaflores sunfloweroiloleogelsasalternativefatinhybridmeatpatties AT carmelabelloch sunfloweroiloleogelsasalternativefatinhybridmeatpatties AT anasalvador sunfloweroiloleogelsasalternativefatinhybridmeatpatties |