Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification

- Functional and low fat burgers were designed and compared to traditional burgers in the local market.
- The addition of inulin-β-glucan mixture did not significantly affect the fatty acid profile of burgers.
- The ratio of PUFA/and n-6/n-3 has been adjusted according to the recommended values by nutritionists.

This study was undertaken to produce low-fat beef burgers (6%); with the incorporation of prebiotic fibers (a mixture of 3.1% inulin and 2.2% β-glucan) and canola and olive oils as beef fat substitutes. Composition (proximate analysis and fatty acid profile), technological properties (Cooking and texture properties) and sensory properties were evaluated in comparison to control burgers (12.5% beef fat) which are regarded as a traditional burger in the local market. The applied lipid modification improved the fatty acid profile and nutrimental value of burgers by decreasing the percentage of SFAs content (from 48% to ∼19-24%), the ratio of n − 6 to n − 3 (from 8.6 to ∼3), the atherogenic index (AI) (from 1.6 to ∼0.5) and the thrombogenic index (TI) (from 1.8 to 0.49). The addition of inulin/β-glucan mixture did not significantly affect the fatty acid profile. Low-fat burgers contain inulin/β-glucan mixture showed better cooking characteristics and lower hardness in comparison to control burgers. The results of this study indicate that the application of prebiotic fibers and vegetable oils are promising approaches in the design of healthier meat products.