A modified beef hamburger patty enriched in polyunsaturated n−3 fatty acids and α-tocopherol was developed using technological procedures. Raw meat was obtained from low-cost parts of beef carcasses (brisket and flank) to which visible fat and connective tissue was manually eliminated and substituted by a mixture of preemulsified olive, corn, and deodorized fish oil. The developed product was analyzed and compared to conventional beef hamburger patties for their proximate composition, fatty acid profile, and consumer acceptability. The effects of cooking on the fat content and fatty acid profile of the developed product were investigated. Additionally, the lipid oxidation and surface color stability of modified and conventional hamburgers were investigated during 8 days of refrigerated storage while packaged in a modified atmosphere (20%/80% CO 2 /O 2 ) and subsequently cooking. The developed product showed significantly lower total fat, cholesterol, sodium, and calorie content than beef hamburger patties manufactured using conventional procedures. In addition, the polyunsaturated fatty acids/saturated fatty acids and n−6/n−3 ratios matched nutritional recommendations more closely. No evidence of lipid oxidation was found for the modified hamburger patties during 8-day storage period, and surface color, especially redness, was more stable than in conventional ones. Additionally, consumer acceptability of the developed patty after it was cooked was acceptable and similar to that of conventional products. The modified hamburger patty developed by technological methods is viable and can be considered a useful food to preclude nutritional disorders or to assist in nutritional regimens.

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The proximate, cholesterol, fatty acid and trace mineral compositions in the flesh of farmed and wild turbot (Psetta maxima) were evaluated. Additionally, the potential influence of the use of antimicrobial agents in the bacteria carried by farmed turbot was investigated. For this purpose, a total of 144 Pseudomonas spp. and 127 Aeromonas spp. were isolated and tested for their susceptibility to 12 antimicrobials by a disk diffusion method. Farmed turbot contained higher fat, cholesterol and calories as well as lower moisture content than its wild counterpart. The fatty acid profile of farmed turbot included higher levels of myristic, pentadecanoic, palmitoleic, gadoleic, cetoleic, linoleic, linolenic, stearidonic, eicosadienoic and eicosapentaenoic acids, and lower levels of stearic, arachidonic, docosapentaenoic and docosahexaenoic acids than its wild counterpart. The proportions of polyunsaturated fatty acids and n-3/n-6 ratios were higher in wild turbot than in farmed turbot. With respect to trace minerals, no toxic levels were found, and higher amounts of Cd, Co, Cu, Fe, Mn, Pb and Zn, as well as lower amounts of Cr, were found in farmed turbot relative to wild turbot. The antimicrobial resistance of Pseudomonas spp. and Aeromonas spp. were quite similar, with only the trimethoprim-sulfamethoxazole resistance of Aeromonas spp. isolated from farmed turbot being higher than those isolated from wild turbot. In the case of ampicillin, Pseudomonas spp. isolated from wild turbot showed higher resistance levels than those of their counterparts isolated from farmed turbot. In conclusion, the nutritional parameters of wild turbot are more adequate with respect to nutritional recommendations, while no differences were observed in food safety derived from trace mineral concentrations or the antimicrobial resistance of bacteria isolated from wild and farmed turbot.