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Quality Characteristics of a Low‐Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D 3
Author(s) -
Gómez Inmaculada,
Sarriés María Victoria,
Ibañez Francisco C.,
Beriain María José
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14043
Subject(s) - food science , chemistry , polyunsaturated fatty acid , linoleic acid , vitamin , oleic acid , emulsion , linseed oil , animal fat , fatty acid , biochemistry
Abstract Olive and linseed oils have high contents of oleic acid and n ‐3 fatty acids (FA), respectively. Vitamin D 3 , an essential nutrient, is in low contents in meat. This study investigated the potential application of olive and linseed oils’ mixture as a backfat replacer, and vitamin D 3 as a supplement, in order to develop a product enriched by polyunsaturated FAs and vitamin D 3 . Two treatments were manufactured: conventional (C: 0% emulsion, 0 μg vitamin D 3 /100 g product) and modified (M: 10.9% emulsion/, 8.3 μg vitamin D 3 /100 g product). The quality characteristics and cooking effects on the FA and vitamin D 3 contents were assessed. The sensory properties of cooked patties were not affected by olive and linseed oils’ mixture ( P > 0.05). The instrumental textural parameters were lower in cooked M patties ( P < 0.01), except springiness ( P = 0.766) that was not affected by formulation. The contents of α‐linoleic acid in M patty were 19‐fold higher than those from C patty. The contents of n ‐3 and n ‐6 were higher in M patty ( P < 0.05) than in C patty. Although cooking decreased the content of vitamin D 3 in M patty (6.7 compared with 5.2 μg/100 g product), considerable increments were achieved compared to C patty. Practical Application There is an increasing demand of consumers for healthier meat products; therefore, the improvement of their nutritional profile without negatively affecting quality characteristics is key factor for meat sector. This study emphasizes the feasibility of using the combination of olive and linseed oils’ mixture and vitamin D 3 to yield new meat products with high contents of polyunsaturated fatty acids and vitamin D 3 . The effectiveness of combination of oils mixture and vitamin D 3 tested in this study is proven and the high contribution of vitamin D 3 and some fatty acids of nutritional interest identified.