The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes.

A new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4V (4°C/vacuum), 4NV (4°C/no vacuum), 25V (25°C/vacuum) and 25NV (25°C/no vacuum). According to moisture, hardness, color and lipid oxidation data, 4°C under vacuum (4V) was selected as the best condition.