Effect of addition of fish oil nanoliposomes on the technological and nutrition quality of beef burgers over storage at 4 °C

Document Type : scientific research article

Authors

1 M.Sc. Graduate of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Corresponding Author, Associate Prof., Dept. of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Corresponding Author, Assistant Prof., Dept. of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.

4 Associate Prof., Dept. of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

5 Ph.D. Graduate of Sea Food Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

The present study was conducted considering the importance of low-fat meat products such as hamburgers with reduced calories and the production of nanoliposomes carrying fish oil as a substitute for fat in the nutritional quality of hamburgers and the production of a beneficial product. For this purpose, the physicochemical properties of nanoliposomes were investigated and nanoliposomes contain fish oil and non-liposome fish oil (5 and 10%) were substituted for fat in the hamburger formulation. The values of pH, protein, fat, ash of the raw sample, caloric content, water holding capacity, moisture, and cooking efficiency were calculated. The particle size and poly dispersity index of liposome were reported as 507.3 nm and 0.567, respectively, with a uniform distribution. The zeta potential of liposomes was evaluated as -12.9 mV and the efficiency of nanocoating was 76.8%. The results showed that the use of nanoliposomes in burgers has increased the water holding capacity and cooking efficiency, as well as reducing the total calories and improving the protein and fat oxidation. Also, after the cooking process, it improved the texture and color. The sensory evaluation of the samples showed that the addition of nano liposomes contains fish oil in the burger received the highest score in terms of texture, taste, smell, color, and overall acceptance. According to the results, it is possible to use encapsulated fish oil in nanoliposomes with the aim of enriching meat burgers and producing burgers with fewer calories without unpleasant odors and tastes.

Keywords

Main Subjects

References

1.Ojagh, S.M., and Hasani, S. 2018. Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread. J. Food Meas. Charact. 12: 1084-92.
2.Solomando, J., Antequera, T., and Perez-Palacios, T. 2020. Lipid digestion products in meat derivatives enriched with fish oil microcapsules. J. Funct. Foods. 68: 103916.
3.Rasti, B., Jinap, S., Mozafari, M.R., and Yazid, A.M. 2012. Comparative study of the oxidative and physical stability
of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods. Food chem. 135: 4. 2761-2770.
4.Ghorbanzade, T., Jafari, M., Akhavan, S., and Hadavi, R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem. 216: 146-152.
5.Barros, C., Munekata, P., de Carvalho, F., Domínguez, R., Trindade, M., Pateiro, M., and Lorenzo, J. 2021. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions. Meat Sci. 173: 108396.
6.de Carvalho, F.A.L., Munekata, P.E.S., Lopes de Oliveira, A., Pateiro, M., Domínguez, R., Trindade, M.A., and Lorenzo, J.M. 2020. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensor properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil. Int. Food Res. J. 136: 109487.
7.Lorenzo, J.M., Munekata, P.E.S., Pateiro, M., Campagnol, P.C.B., and Domínguez, R. 2016. Healthy Spanish salchichon enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix. Food Res. Int. 89: 289-295.
8.Alejandre, M., Poyato, C., Ansorena, D., and Astiasaran, I. 2016. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci. 121: 107-113.
9.Domínguez, R., Pateiro, M., Munekata, P.E.S., Campagnol, P.C.B., and Lorenzo, J.M. 2017. Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pate. Eur. J. Lipid Sci. Technol.
119: 5. 1600178.
10.Vargas-Ramella, M., Munekata, P.E.S., Pateiro, M., Franco, D., Campagnol, P. C.B., Tomasevic, I., and Lorenzo, J.M. 2020. Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils. Foods,
9: 5. 571.
11.Beheshtipour, H.A.M., Mortazavian, R., Mohammadi, S., and Khosravi, K. 2013. Supplementation of Spirulina platensis and Chlorella vulgaris algae into probiotic fermented milks. CRFSFS. 12: 144-154.
12.Tobin, B.D., OSullivan, M.G., Hamill, R.M., and Kerry, J.P. 2012. Effect of Varying Salt and Fat levels on the sensory quality of beef patties. Meat Sci. 91: 14. 460-465.
13.Keenan, D., Resconi, V., Smyth, T., Botinestean, C., Lefranc, C., Kerry, G., and Hamill, R. 2015. The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage. Meat Sci. 107: 75-85.
14.AOAC. 2005. Official method of analysis (17th ed). Washington, DC: Association of official Analytical chemists.
15.Wu, J., Zhao, L., Xu, X., Bertrand, N., Choi, W.I., Yameen, B., Shi, J., Shah, V., Mulvale, M., and Maclean, J.L. 2015. Hydrophobic cysteine poly (disulfide)-based redox-hypersensitive nanoparticle platform for cancer theranostics. Angew. Chem. 127: 9350-9355.
16.Forutan, M., Hasani, M., Hasani, SH., Salehi, N., and Sabbagh, F. 2022. Liposome System for Encapsulation of Spirulina platensis Protein Hydrolysates: Controlled‐Release in Simulated Gastrointestinal Conditions, Structural and Functional Properties. Materials. 15: 8581.
17.Haghdoost, A., Golestan, L., Hasani, M., Shahidi Noghabi, M., and Shahidi, S.A. 2022. Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties. JRIFST. 11: 2. 109-122.
18.Barros, J.C., Munekata, P.E.S., de Carvalho, F.A.L., Pateiro, M., Barba, F.J., Domínguez, R., and Lorenzo, J.M. 2020. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers. Foods. 9: 1. 44.
19.Legako, J., and Dunford, N.T. 2010. Effect of spray nozzle design on fish oil–whey protein microcapsule properties. J. Food Sci. 75: 6. 394-400.
20.Mozafari, M.R., Johnson, C., Hatziantoniou, S., and Demetzos, C. 2008. Nanoliposomes and their applications in food nanotechnology. J. Liposome Res. 18: 4. 309-327.
21.Savaghebi, D., Barzegar, M., and Mozafari, M.R. 2020. Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity. Food Sci. Nutr. 8: 299-310.
22.Savaghebi, D., Ghaderi-Ghahfarokhi, M., and Barzegar, M. 2021. Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production. Food Bioprocess Technol. 14: 1311-1325.
23.Katouzian, I., and Taheri, R.A. 2021. Preparation, characterization and release behavior of chitosan-coated nanoliposomes (chitosomes) containing olive leaf extract optimized by response surface methodology. Food Sci. Technol.
58: 3430-3443.
24.Pires, M.A., Rodrigues, I., Barros, J.C., Carnauba, G., de Carvalho, F.A.L., and Trindade, M.A. 2020. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: Technological, nutritional and stability implications. J. Sci. Food Agric. 100: 1. 410-420.
25.Yeo, E.J., Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Ham, Y.K., He, F.Y., Park, J.H., and Kim, C.J. 2014. Effect of duck feet gelatin on physicochemical, textural, and sensory properties of low-fatfrankfurters. Korean J. Food Sci. Technol. 34: 4. 415-422.
26.Heck, R.T., Saldana, E., Lorenzo, J.M., Correa, L.P., Fagundes, M.B., Cichoski, A.J., and Campagnol, P.C.B. 2019. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Sci. 156: 174-182.
27.Rather, S.A., Masoodi, F.A., Akhter, R., Gani, A., Wani, S.M., and Malik, A.H. 2016. Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product. Small Ruminant Res. 137: 169-176.
28.Álvarez, D., Xiong, Y.L., Castillo, M., Payne, F.A., and Garrido, M.D. 2012. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran and walnut. Meat Sci. 92: 8-15.
29.Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. 2019. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8: 10. 429.
30.Lopes, E., Maroneze, M.M., Deprá, M.C., Sartori, R.B., Dias, R.R., and Zepka, L.Q. 2017. Bioactive food compounds from microalgae: An innovative framework on industrial biorefineries. Curr. Opin. Food Sci. 25: 1-7.
31.Yossef, M.K., and Barbut, S. 2011. Fat reduction in comminuted meat product-Effects of beef fat, regular and pre- emulsified canola oil. Meat Sci. 87: 356-360.
32.Hosseini, F., Milani, E., and Bolurian., S. 2011. Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low-fat hamburger. J. Food Ind. 3: 371-378.
33.Haghshenas, M., Hosseini, H., Nayebzadeh, K., Rashedi, H.R., and Rahmatzadeh, B. 2013. Effect of ß-glucan and carboxymethyl cellulose on sensory and physical properties of processed shrimp nuggets. Iran. J. Nutr. Sci. Food Technol. 8: 3. 65-72.
34.Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Jeong, J.Y., Chung, H.J., and Kim, C.J. 2010. Effect of replacing pork fat with vegetable oils and bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84: 557-563.
35.Shabanpour, B., and Jamshidi, A. 2013. Salting and pre-drying effect of treatment on physical properties and the amount of oil uptake in nugget rainbow trout (Oncorhynchus mykiss). J. Food Hyg. 4: 12. 41-53.
36.Tomasevic, I., Tomovic, V., Milovanovic, B., Lorenzo, J., Dordevi, V., Karabasil, N., and Djekic, I. 2019. Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. Meat Sci. 148: 5-12.
Journal of Utilization and Cultivation of Aquatics
Volume 12, Issue 1
March 2023
Pages 143-162

Files

Share

How to cite

Statistics