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Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

Heck, Rosane Teresinha, Fagundes, Mariane Bittencourt, Cichoski, Alexandre José, de Menezes, Cristiano Ragagnin, Barin, Juliano Smanioto, Lorenzo, José Manuel, Wagner, Roger, Campagnol, Paulo Cezar Bastianello
Meat science 2019 v.148 pp. 164-170
backfat, frozen storage, leaves, lipid peroxidation, lipids, maceration, microencapsulation, microparticles, odors, oxidation, pork, rosemary, sensory evaluation, texture, ultrasonic treatment, volatile compounds
Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.5% unencapsulated CO); HM1 (10% PBF + 10% CO microparticles); HM2 (10% PBF + 10% CO microparticles enriched by UAE) and HM3 (10% PBF + 10% CO microparticles enriched by CME). The volatile compounds and the sensory properties (Check-All-That-Apply and overall acceptability) of burgers were evaluated at days 1 and 120 of frozen storage. The control, HCO, and HM1 groups were characterized for volatile compounds produced by lipid and protein oxidation, and sensory descriptors related to lipid oxidation. HM2 and HM3 groups presented an increase in terpenic volatiles and were characterized by the descriptors herbal and pleasant aroma and ideal texture. In addition, liking scores were positively correlated to the descriptors that characterized the HM2 and HM3 groups.