Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties
This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%,...
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3849 |
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| author | Aidyn Igenbayev Mukhtarbek Kakimov Maigul Mursalykova Bartosz Wieczorek Bożena Gajdzik Radosław Wolniak Damian Dzienniak Michał Bembenek |
| author_facet | Aidyn Igenbayev Mukhtarbek Kakimov Maigul Mursalykova Bartosz Wieczorek Bożena Gajdzik Radosław Wolniak Damian Dzienniak Michał Bembenek |
| author_sort | Aidyn Igenbayev |
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| description | This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%, respectively), accompanied by an increase in carbohydrates (2.56% vs. 1.65%). The fatty acid composition analysis revealed that the inclusion of oleogel significantly increased the content of polyunsaturated fatty acids (PUFAs) from 12.458% to 18.94%. Saturated fatty acids (SFAs), such as capric, lauric, myristic, and stearic acids, were markedly reduced, while the level of linoleic acid increased, indicating an improved and balanced fatty acid profile in the experimental patties. The moisture-binding capacity of the experimental sample was determined to be 75.54%, a 2.53% improvement over the control one. Microstructural analysis found no significant differences between the control and experimental samples, with no large oleogel particles visible. Overall, the substitution of pork fat with oleogel did not adversely affect key physicochemical properties, such as pH and moisture-binding capacity, or the structural integrity of the beef patties. These findings suggest that oleogel can be used effectively as a fat substitute in meat products, enhancing their nutritional profile without compromising quality. |
| format | Article |
| id | doaj-art-adf88e5c45c647c2bb2a52e3f8b801d2 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-adf88e5c45c647c2bb2a52e3f8b801d22024-12-13T16:26:48ZengMDPI AGFoods2304-81582024-11-011323384910.3390/foods13233849Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat PattiesAidyn Igenbayev0Mukhtarbek Kakimov1Maigul Mursalykova2Bartosz Wieczorek3Bożena Gajdzik4Radosław Wolniak5Damian Dzienniak6Michał Bembenek7Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, KazakhstanDepartment of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, KazakhstanDepartment of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, KazakhstanInstitute of Machine Design, Faculty of Mechanical Engineering, Poznan University of Technology, Piotrowo 3, 60-965 Poznan, PolandDepartment of Industrial Informatics, Faculty of Materials Engineering, Silesian University of Technology, 44-100 Gliwice, PolandDepartment of Economics and Informatics, Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, PolandDepartment of Manufacturing Systems, Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, PolandDepartment of Manufacturing Systems, Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, PolandThis study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%, respectively), accompanied by an increase in carbohydrates (2.56% vs. 1.65%). The fatty acid composition analysis revealed that the inclusion of oleogel significantly increased the content of polyunsaturated fatty acids (PUFAs) from 12.458% to 18.94%. Saturated fatty acids (SFAs), such as capric, lauric, myristic, and stearic acids, were markedly reduced, while the level of linoleic acid increased, indicating an improved and balanced fatty acid profile in the experimental patties. The moisture-binding capacity of the experimental sample was determined to be 75.54%, a 2.53% improvement over the control one. Microstructural analysis found no significant differences between the control and experimental samples, with no large oleogel particles visible. Overall, the substitution of pork fat with oleogel did not adversely affect key physicochemical properties, such as pH and moisture-binding capacity, or the structural integrity of the beef patties. These findings suggest that oleogel can be used effectively as a fat substitute in meat products, enhancing their nutritional profile without compromising quality.https://www.mdpi.com/2304-8158/13/23/3849meat pattiesoleogelPUFA compositionphysicochemical parameterssensory characteristicsorganoleptic characteristics |
| spellingShingle | Aidyn Igenbayev Mukhtarbek Kakimov Maigul Mursalykova Bartosz Wieczorek Bożena Gajdzik Radosław Wolniak Damian Dzienniak Michał Bembenek Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties Foods meat patties oleogel PUFA composition physicochemical parameters sensory characteristics organoleptic characteristics |
| title | Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties |
| title_full | Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties |
| title_fullStr | Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties |
| title_full_unstemmed | Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties |
| title_short | Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties |
| title_sort | effect of using oleogel on the physicochemical properties sensory characteristics and fatty acid composition of meat patties |
| topic | meat patties oleogel PUFA composition physicochemical parameters sensory characteristics organoleptic characteristics |
| url | https://www.mdpi.com/2304-8158/13/23/3849 |
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