Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D_3

摘要

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.