Effect of Oleogel as Fat Substitutes in Hamburgers on Physicochemical and Sensory Properties
學生姓名:
莊閔之
指導教授:
王上達
學 期:
112上
摘 要:
Oleogel represents an innovative technology for solidifying fats. It is achieved by blending a solid gelling agent with edible liquid oils that have higher levels of unsaturated fatty acids in varying proportions, resulting in the formation of a semi-solid gel. This technology is currently under exploration as an alternative to solid fats in meat products, with the aim of preserving meat texture while enhancing its nutritional profile. The study focused on assessing the impact of oleogels derived from beeswax and sesame oil under different conditions when used in the production of hamburger patties. Various concentration of beeswax (5%, 7.5%, and 10%) and different cooling temperature (4 °C and 25 °C) were employed in creating the oleogels. The 10% beeswax cooled at 4 °C, exhibited best performance. This can be attributed to its content of approximately 40% linoleic acid and trace amounts of linolenic acid. Additionally, as gelling agent concentration increased and rapid cooling was employed, the internal structure of the oleogel transformed, resulting in a dense, needle-like crystalline structure, stable thermal characteristics, and bright lighter yellow appearance. Furthermore, this oleogel was employed to produce fat components for alternative beef hamburger patties. After cooking, they effectively mitigated moisture loss and reduced fat absorption by
approximately 1.5%. Notably, the group in which 50% of the fat was substituted with oleogel garnered the highest levels of acceptability among the evaluators. Another facet of the research encompassed the utilization of two distinct gelling agents, namely ethyl cellulose and beeswax, combined with lipid mixture to fashion oleogels suitable as fat materials in alternative meat products. The beeswax oleogel outperformed other options, leading to improvements in the fatty acid composition. In terms of appearance, it achieved L-values and b-values of 36.7 and 20.9, respectively, and exhibited a well-defined needle-like internal structure. Once processed into pork hamburger patties and cooked, these patties closely resembled the control group in terms of texture and color, receiving high ratings for flavor and overall acceptability. By oleogel systems, there is a potential to enhance fatty acid composition and increase nutritional value, making it a promising choice for future applications in meat products.
approximately 1.5%. Notably, the group in which 50% of the fat was substituted with oleogel garnered the highest levels of acceptability among the evaluators. Another facet of the research encompassed the utilization of two distinct gelling agents, namely ethyl cellulose and beeswax, combined with lipid mixture to fashion oleogels suitable as fat materials in alternative meat products. The beeswax oleogel outperformed other options, leading to improvements in the fatty acid composition. In terms of appearance, it achieved L-values and b-values of 36.7 and 20.9, respectively, and exhibited a well-defined needle-like internal structure. Once processed into pork hamburger patties and cooked, these patties closely resembled the control group in terms of texture and color, receiving high ratings for flavor and overall acceptability. By oleogel systems, there is a potential to enhance fatty acid composition and increase nutritional value, making it a promising choice for future applications in meat products.
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