| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449727 | Meat Science | 2015 | 8 Pages |
•Oil combination stabilized in a konjac-based bulking system was evaluated in patties.•Oil bulking system allowed reducing fat and improving lipid profile of patties.•Lipid improvement had no detrimental effects on technological characteristics.•No major changes on patties shelf life were observed by effect of reformulation.•Oil konjac-based bulking system may potentially substitute animal fat in patties.
Improved-lipid pork patties were manufactured following two different reformulation strategies: fat reduction by replacement of pork backfat with konjac gel (KG), and fat reduction/lipid improvement by replacement of pork backfat with an improved oil combination (olive, linseed and fish oils) bulking system based on konjac gel (O-KG). Technological, microbiological and sensory properties were analyzed as affected by the type of formulation and by chilled storage (9 days, 2 °C). Fat was reduced by between 30 and 86%. In the cases where O-KG was incorporated, 12 and 41% of total fat in patties came from the oil combination. There was no observable effect on color parameters in samples with O-K. Higher KG levels produced harder cooked patties. Animal fat replacement in patties promoted an increase in lipid oxidation, which was more pronounced in samples with an oil combination. In general, during chilled storage no major changes were observed in the studied properties as a result of the different treatments.
