Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage

Gelled emulsions based on chia and hemp oils were used as partial (25% 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days cooking process was assessed lipid profile, oxidation susceptibility technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due the increase PUFAs (specifically α-linolenic (C18:3) linoleic (C18:2) fatty acids) decrease SFAs which higher with hemp-GE chia-GE also dependent substitution level (the highest at 50%). This pattern not modified by for or process. In addition, increased reformulated a more intense way storage, being 50% chia-GEs most susceptible.