Effect of partial and total fat substitution by pecan nut (Carya illinoinensis) and chia (Salvia hispanica) oil-based hydrogels in beef Patties: Nutritional, sensory and omics-based volatile profile analysis

The aim of this study was to evaluate the impact of partially and totally replacing animal fat with a hydrogel emulsion comprising pecan nut and chia oils (3:1) on the nutritional, oxidative, and sensory properties of beef patties. The reformulated patties showed a significant decrease of saturated fatty acids (SFA) and an increase of monounsaturated fatty acids (MUFA), mainly oleic acid (C18:1n-9c), improving atherogenic and thrombogenic indices. Fat substitution also had a significant impact on the antioxidant capacity of the patties, measured through DPPH, FRAP and ABTS and assays. HG50 achieved the best oxidative stability during refrigerated storage for 6 days, probably due to its balanced lipid profile. Chemometric analysis revealed a lower number of differentially accumulated volatile compounds in HG50, indicating higher stability. In addition, CP and HG100 showed distinct volatile profiles during storage, attributed to differences in fatty acid composition. Finally, sensory analysis showed no significant impact on key attributes such as juiciness, texture or flavor characteristics. These results highlight the use of pecan and chia nut oil hydrogels as fat substitutes to develop healthier meat products without compromising sensory quality, while extending shelf life and improving oxidative stability. • Hydrogel-based fat replacement improves lipid profile in beef patties. • Chia and pecan nut oils improve antioxidant capacity and lipid stability. • HG50 patties maintain a more stable volatile profile under refrigeration. • Fat replacement with hydrogel emulsion does not alter sensory profile.