Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

B. M. Ferrer-González; I. García-Martínez; A. Totosaus

doi:10.3989/gya.1055182

Authors

B. M. Ferrer-González Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores Ecatepec https://orcid.org/0000-0001-6358-1189
I. García-Martínez Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores Ecatepec https://orcid.org/0000-0003-3582-0642
A. Totosaus Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores Ecatepec https://orcid.org/0000-0003-1965-9510

DOI:

https://doi.org/10.3989/gya.1055182

Keywords:

Meat batters, Natural antioxidants, Saturated fats, Sensory acceptance, Texture, Unsaturated oils

Abstract

Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, showing that a tougher but brittle texture was produced. Meat batters with fat replacers were darker and less red, but more yellow due to the incorporation of vegetable oil. Both hue angle (H) and saturation index (S) values increased due to changes in color components, in addition to a higher total color difference compared to the control sample. Soybean oil oleogel increased the PUFA content considerably, maintaining a total fat content close to the control sample. Pumpkin seed paste increased PUFA but also reduced to caloric content due lower fat content. Consumers preferred pumpkin seed paste samples regardless of the color difference and lower fat content. Fat replacers employed to replace pork backfat substantially modified the fatty acid profile and decreased lipid oxidation with no detrimental effects on texture or acceptance.

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