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

Novello, Daiana; Pollonio, Marise Aparecida Rodrigues

doi:10.1590/s0103-84782013000900027

Cited by 15 publications

(11 citation statements)

References 16 publications

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“…In beef patties formulated with different levels of FS, the predominant SFA were palmitic (C16:0) and stearic (C18:0), while the most abundant MUFA was oleic acid (C18:1 n9), and the predominant PUFA were linoleic acid (C18:2 n6) and α-linolenic acid (C18:3 n3). Similar results were obtained by Bilek and Turhan (2009) in beef patties formulated with different levels of FS and by Novello and Pollonio (2013) in beef patties added with 5% of FS flour. The PUFA were higher in treatments with FS, mainly due to the high content of α-linolenic acid present in the FS flour (Rubilar, Gutiérrez, Verdugo, Shene, & Sineiro 2010) The PUFA/SFA ratio ranged from 0.24 in the control treatment to 4.49 in T5 treatment with 20% of FS.…”

Section: Lipid Profile and Cholesterol Contentsupporting

confidence: 88%

Nutritional quality of beef patties with added flaxseed and tomato paste

Valenzuela‐Melendres

Camou

Torrentera-Olivera

et al. 2018

CyTA - Journal of Food

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The aim of this work was to evaluate the physicochemical, sensory and nutritional properties of beef patties with added combinations of flaxseed (FS) and tomato paste (TP). Treatments were as follows: control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15% FS + 5%TP; and T5 = 20%FS + 0%TP. Sensory properties for treatments T1 and T2 were similar to the control, while T3 showed acceptable sensory scores (>5.0). The α-linolenic acid content of beef patties increased as FS addition increased. The polyunsaturated fatty acid (PUFA)/saturated fatty acid ratio increased from 0.24 in the control treatment to 4.49 in T5. The PUFAs ratio n6/n3 decreased from 7.18 in the control treatment to 0.29 in T5. A combination of FS and TP can be used as novel ingredients to develop beef patties with better nutritional profile without demerit of their sensory and physicochemical properties.Calidad nutricional de hamburguesas de res adicionadas con linaza y pasta de tomate RESUMEN El objetivo de este trabajo fue evaluar las propiedades fisicoquímicas, sensoriales y nutricionales de hamburguesas de res adicionadas con combinaciones de linaza (FS) y pasta de tomate (TP). Los tratamientos fueron: control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10% FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP. Las propiedades sensoriales para los tratamientos T1 y T2 fueron similares al control, mientras que T3 mostró puntuaciones sensoriales aceptables (>5,0). El contenido de ácido α-linolénico de las hamburguesas de res se incrementó al aumentar la adición de FS. La relación PUFA/SFA aumentó de 0,24 en el tratamiento testigo a 4,49 en T5. La relación n6/n3 de ácidos grasos poliinsaturados disminuyó de 7,18 en el tratamiento testigo a 0,29 en T5. La combinación de linaza y pasta de tomate puede utilizarse como nuevos ingredientes para elaborar hamburguesas de res con mejor perfil nutricional sin demérito de sus propiedades sensoriales y fisicoquímicas. ARTICLE HISTORY

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Section: Lipid Profile and Cholesterol Contentsupporting

confidence: 88%

Nutritional quality of beef patties with added flaxseed and tomato paste

Valenzuela‐Melendres

Camou

Torrentera-Olivera

et al. 2018

CyTA - Journal of Food

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“…There were significant statistical differences (p<0.05) between the samples. Studies show that the added flaxseed caused an increase in the energy value (Bilek & Turhan, 2009;Novello & Pollonio, 2013).…”

Section: Proximate Composition Energy Value and Phmentioning

confidence: 99%

Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Duman

2022

Food Sci. Technol

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“…However, the fat decreasing of meat products can give a series of detrimental effects in both technological characteristics such as reducing yield, rising cooking loss, and influencing emulsion stability and sensory quality such as the modifying texture and reducing juiciness and flavor (Ran et al, 2020;Selani et al, 2016). In order to decrease these topics and to improve the nutritional property of reduced-fat meat products, some natural ingredients have been investigated to act as an animal fat replacer and functional ingredients such as hazelnut pellicle (Turhan, Sagir, & Ustun, 2005), flaxseed (Bilek & Turhan, 2009;Hautrive et al, 2019;Novello & Pollonio, 2013), pineapple by-products, canola oil (Selani et al, 2016), and Perilla seed (Ran et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Öztürk

Turhan

2020

J Food Process Preserv

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In this study, the physicochemical properties of pumpkin seed kernel (PSK) flour were assayed and used as a fat replacer and functional ingredient in meatballs. Five different meatball formulations were prepared with 0%, 3%, 6%, 9%, and 12% replacement of beef fat with PSK flour. The PSK flour had high protein, oil, and oleic and linoleic acids, but low dietary fiber content. The treatment of PSK flour altered the proximate composition of the meatballs and reduced the fat content by about 9%–27%. The addition of PSK flour improved the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes of meatballs, but negatively affected redness and n−6/n−3 ratio. Also, the addition of PSK flour decreased sensory scores, but the overall acceptability scores of meatballs with 3% PSK flour were close to the control. In conclusion, the inclusion of 3% PSK flour could be recommended with minimal compositional and sensory changes as a fat replacer and functional ingredient in beef meatballs. Practical applications Pumpkin seed kernel (PSK) flour can be considered as a potential source of important nutrients for food enrichment due to its high protein (31.96%), oil (49.87%), oleic (44.78%), and linoleic acid (39.40%) content. The addition of PSK flour to beef meatballs improves the cooking loss, hardness, fatty acid profile, polyunsaturated fatty acids/saturated fatty acids ratio, and thrombogenic and atherogenic indexes and reduces the fat content of the products. PSK flour can be used up to 3% for the production of beef meatballs.

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

Abstract: Flaxseed application in meat and meat products by adding not fl esh ingredients has not yet

Cited by 15 publications

References 16 publications

Nutritional quality of beef patties with added flaxseed and tomato paste

Nutritional quality of beef patties with added flaxseed and tomato paste

Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

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