Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D<sub>3</sub>

Gómez, Inmaculada; Sarriés, M.V.; Ibáñez, Francisco C.; Beriain, M.J.

doi:10.1111/1750-3841.14043

Cited by 25 publications

(28 citation statements)

References 35 publications

(61 reference statements)

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“…These findings agree with those reported by Barros et al [31] who observed that the partial (50%) or total replacement of animal fat by tiger nut oil emulsion resulted in higher acceptance, but no significant differences between batches were found. In a similar way, it was reported that the use of an olive and flaxseed oil mixture as a partial substitute for animal fat did not affect the beef burgers sensory parameters [70]. The same conclusion was reported in a study in which animal fat was partially replaced by pork skin-canola oil gel.…”

Section: Sensory Analysis Of Burgerssupporting

confidence: 70%

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Vargas-Ramella

Munekata

Pateiro

et al. 2020

Foods

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Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.

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Section: Sensory Analysis Of Burgerssupporting

confidence: 70%

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Vargas-Ramella

Munekata

Pateiro

et al. 2020

Foods

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“…Various meat products have been elaborated using vegetable oils from olive, sunflower, cottonseed, corn, soybean, flaxseed, rapeseed, peanut, etc., and fish oils ( Table 3 ). Although the replacement of animal fat by vegetable oils improves the lipid profile of the products [ 1 , 120 , 121 ], the percentage of fat that can be replaced without negative effects needs to be investigated.…”

Section: Processingmentioning

confidence: 99%

“…Researchers studied the effect of using different proportions of olive and linseed oils for the total or partial substitution of animal fat on beef patties [ 121 ]. The best sensory results were obtained in beef patties when 50% of animal fat was replaced by 50% of a mixture of oils (25% olive oil and 75% linseed oil), which in turn gave rise to products with high content of n -6 and n -3 fatty acids of nutritional interest [ 121 ]. Likewise, consumers found no differences in the sensory parameters of these patties, with improved lipid profiles, with respect to the conventional patties [ 122 ].…”

Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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“…The L * values varied significantly among the three dietary treatments, but with increasing storage time, the L * decreased for all dietary treatments (Figures 2A,B). Other authors have reported that fat modification of meat from animals fed diets rich in oils is associated with high L * of the finished product (44,45). Therefore, the presence of vitamin E in meat enriched with PUFAs increases stability against oxidation and makes the meat more desirable (46).…”

Section: Meat Quality Traits: Ph and Color Parametersmentioning

confidence: 99%

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

et al. 2021

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The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

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Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃

Cited by 25 publications

References 35 publications

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

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Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

Cited by 25 publications

References 35 publications

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

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Product

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Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D₃