Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

Abstract

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.

Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

“…However, few studies have reported the development of meat products enriched with n-3 fatty acids (DELGADO-PANDO et al, 2012;MARTÍNEZ et al, 2012), and no study has reported the use of golden fl axseed seed or fl our in beef patties. Knowing that, the objective of this research was to develop beef patties added by golden fl axseed oil, or fl our or seed and evaluate their physico-chemical composition and fatty acid profi le, improving the nutritional characteristics of the products.…”

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

“…Th is investigation was carried out in an attempt to clarify the effect of adding fat replacers on the nutrition status and caloric value of low-fat beef burger. [8]. The lean beef samples were minced using meat mincer and was used for processing of low-fat beef burger.…”

Technological development of functional egg products by an addition ofn-3 polyunsaturated-fatty-acid-enriched oil

“…Thus, at day 30, CE samples still had less MDA than the n-3 PUFAs-enriched samples. However, for all formulations the obtained MDA values were low, not affecting to the quality of the product since it should be noted that only values from 0.002 g MDA/kg can be sensory detected (Martinez et al, 2012).…”

“…Lipid oxidation was assessed by measuring the thiobarbituric acid reactive substances (TBARs), which represents the levels of malondialdehyde (MDA) produced (end product of lipoperoxidation substances), using the method adapted from Martinez et al (2012). Thus, 2 g of sample was homogenized by vortexing in 10 mL of 100 g/kg of tricloroacetic acid (TCA, Merck, Darmstadt, Germany) and 5 mL of 0.02 M 2-thiobarbituric acid (TBA, Merck).…”