Abstract：
The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant decrease in WHC (from 89.75 to 77.38%), pH (from 5.73 to 5.58), L* values (from 53.5 to 44.5), and b* values (22.9 to 21.8), while a significant increase in a* values (from 24.4 to 6.7), cooking loss (from 20.25 to 30.62), and cooking shrinkage (from 11.27 to 13.05). Texture attributes, including hardness, chewiness, and gumminess, decreased up to 50% fat substitution and increased with increasing levels of fat substitution. Moreover, the rheological properties (G\' and G\'\') and T2 relaxation time were increased with increasing fat replacement. The reformulation with HIPPE resulted in a decrease in SFA (from 3896 to 1712 mg/100 g), ω-6/ω-3 ratio (from 5.29 to 0.47), atherogenic index (from 0.57 to 0.13), and thrombogenic index (from 1.46 to 0.15) and increase in PUFA/SFA ratio (from 0.20 to 2.79). Notably, burgers with 50% fat substitution were more preferred regarding tenderness, while those with 100% fat substitution obtained higher scores for color and flavor than all other treatments. In conclusion, 50% fat replacement using flaxseed-derived diglyceride-based HIPPE improved beef burgers\' textural profile and fatty acid composition without compromising the sensory characteristics.
摘要：
该研究旨在使用高内相Pickering乳液（HIPPE）作为动物脂肪替代品制造更健康的牛肉汉堡。在这种情况下，用亚麻籽衍生的甘油二酯（DAG）生产由改良的大豆蛋白分离物稳定的HIPPE。牛肉汉堡是通过用不同水平的HIPPE代替牛肉背脂来制备的（0％，25%,50%,75%,和100%)。重新配制的汉堡的WHC显着下降（从89.75％降至77.38％），pH值（从5.73到5.58），L*值（从53.5到44.5），和b*值（22.9至21.8），虽然a*值显著增加(从24.4增加到6.7)，烹饪损失(从20.25到30.62)，和蒸煮收缩(从11.27到13.05)。纹理属性，包括硬度，耐嚼，还有胶,降低到50％的脂肪替代，并随着脂肪替代水平的增加而增加。此外，随着脂肪替代的增加，流变特性（G\'和G\'\'）和T2弛豫时间增加。用HIPPE重新配制导致SFA减少（从3896到1712mg/100g），ω-6/ω-3比值（从5.29到0.47），致动脉粥样硬化指数（从0.57到0.13），和血栓形成指数（从1.46到0.15）和PUFA/SFA比率增加（从0.20到2.79）。值得注意的是,关于嫩度，50%脂肪替代的汉堡更受欢迎，而那些具有100％脂肪替代的人在颜色和风味方面获得了比所有其他处理更高的分数。总之,使用亚麻籽衍生的基于甘油二酯的HIPPE的50％脂肪替代改善了牛肉汉堡的质地和脂肪酸组成，而不会损害感官特征。
