Investigating the effect of canola and olive oil on physical, chemical and sensory properties of low fat hamburger

In this study due to increasing importance of producing low fat meat products such as low calorie hamburger and in order to developing new and safe product with low fat and saturated fatty acid content and high unsaturated fatty acid, the effect of reducing animal fat content and adding combination of healthier oil, olive oil and canola oil that were used as a substitute for animal fat in hamburger formulation were investigated.

In this research combination of pre-emulsified canola and olive oil (6g/100g) was used as a substitute for animal fat and chemical and sensory properties, cooking yield, moisture and fat retention, texture and color of low fat hamburger formulated with canola and olive oil were compared with sample containing 12% animal fat.

According to chemical results reducing animal fat and substituting it with vegetable oils, olive and canola oil, decreased the fat content and energy value of low fat samples up to about 37% and 16.5% respectively, without significant effects on protein, pH and ash. Moreover, the cooking yield and fat retention in low fat hamburger were significantly higher than control sample. Reducing the fat content and using canola and olive oil as a substitute for animal fat decreased the L* value (lightness) and increased the b* value, also the shear force value was significantly higher in low fat samples containing olive and canola oil. The results obtained in sensory analysis showed that, besides tenderness and juiceness, other sensory properties were not affected by reducing the animal fat and substituting it with vegetable oil in hamburger formulation.

The result of this research showed that, the low fat hamburgers containing healthier oil combination, with good sensory properties, that are acceptable to consumers can be successfully produced.