Hashemi H, Eskandari MH, Hosseini SMH. A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion.
Curr Res Food Sci 2023;
7:100644. [PMID:
38115893 PMCID:
PMC10728326 DOI:
10.1016/j.crfs.2023.100644]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 12/21/2023] Open
Abstract
The work investigated a taste contrast strategy to reduce the salt content in burgers by a novel design of water in gelled oil in water double emulsion (DE) as an animal fat replacer. Oleogelation reduced the particle size and improved emulsion viscosity, resulting in more emulsion stability than conventional DE. Moreover, oil gelation enhanced the encapsulation efficiency of salt. The partial substitution of the optimized DE incorporating salt within the W1 and cinnamaldehyde within the oil phase with animal fat in the burger successfully reduced salt content by up to 25% while maintaining the desired level of saltiness. The presence of cinnamaldehyde also increased oxidative stability and decreased color changes during storage. The replacement of DE and oleogel in burgers diminished cooking loss, while negatively affected the textural properties. Therefore, further optimization of this strategy could lead to healthier food formulations with reduced fat and salt content.
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