Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation

Los, Paulo Ricardo; Marson, Gabriela Vollet; Dutcosky, Sílvia Deboni; Nogueira, Alessandro; Marinho, Marina Tolentino; Simões, Deise Rosana Silva

doi:10.1590/fst.22518

Cited by 8 publications

(8 citation statements)

References 37 publications

(45 reference statements)

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“…In a study by Rodrigues et al [51], olive oil had a positive influence on sheep and goat pâtés' juiciness in relation to pork fat. The beef patty [60] formulation with 50% olive oil and 50% pork fat was considered easier to chew, soft, juicy and of a desired flavor when compared to a series of other formulations with different percentages of olive oil, canola oil and pork fat.…”

Section: Sensory Analysismentioning

confidence: 99%

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Teixeira

Ferreira

Pereira

et al. 2021

Foods

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Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.

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Section: Sensory Analysismentioning

confidence: 99%

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Teixeira

Ferreira

Pereira

et al. 2021

Foods

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“…With this design, it is not a matter of arriving at formulations by simple trial and error, but applying a planning methodology that ensures obtaining a projected and clear goal (Gutiérrez & De la Vara, 2012). The design of mixtures has been little used to evaluate sensory acceptance, being that it offers several advantages (Grosso et al, 2015;Los et al, 2020;Ramos et al, 2019). This work's objective was to use the design of lattice simplex mixtures to obtain the formulation of dough for frozen products, including a cowpea bean flour (Vigna unguiculata) that would increase the nutritional content of the dough; besides, evaluate the sensory acceptability of the final food product.…”

Section: Introductionmentioning

confidence: 99%

Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

Mendoza-Combatt¹,

Fuentes-Medina²,

Mendoza-Combatt³

2021

RMIQ

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“…Researchers consider the optimization of the fatty component in minced meat systems as one of the important ingredients that possess high physiological activity [16,17,18,19].…”

mentioning

confidence: 99%

Optimization of protein-lipid comlex by its fatty acid and vitamin composition

Баженова

Burkhanova

Zabalueva

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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The polycomponent protein-lipid compositions are traditionally used in minced meat products to regulate nutritional value, functional, technological and organoleptic characteristics of the finished product. The present article presents the results of research aimed to creation of antioxidant-enriched protein-lipid complex (PLC) with the optimal ratio ω3: ω6 of PUFA. The ratio of lipid component was optimized by linear programming method, where the recommended ratio of ω-6: ω-3 of PUFA as 10: 1 was used as term of limitation. In result of calculations the fatty component was obtained by blending of rendered beef fat with soybean oil and sunflower oil in the following ratio: rendered beef fat — 73%, sunflower oil — 15%, soybean oil — 12%. After that the PLC formulation was optimized by research of influence of the introduced protein complex in amount from 4% to 10% and the fatty component in amount from 40% to 43% on index of shear stress of the PLC. The introduced amount of protein, fat and water is taken in ratio 1:(4–7):(4–7) commonly used in the meat processing industry to form the functional and technological characteristics of the minced meat. In result of experiments the following PLC formulation was adopted, which provides the necessary stable consistency of the mixture: protein complex — 9%, fatty component — 42%, water — 49%. To enrich meat products with vitamins and antioxidants it is proposed to include into PLC an extract obtained with microwave field 800 W from the Daurian rosehips which grows in the Far East region. The obtained PLC has a high water-retaining capacity; it remains stable while heating and it can be stored for five days without any visible signs of deterioration, as the peroxide value remains within the permissible limits. PLC features optimal ratio of ω-6: ω-3 of PUFA, equal to 10:1, and a high value of the total antioxidants equal to 5.4 mg/g.

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Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation

Cited by 8 publications

References 37 publications

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

Optimization of protein-lipid comlex by its fatty acid and vitamin composition

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