The effect of golden flaxseed and by-product addition in beef patties: physicochemical properties and sensory acceptance


Citation

Schiessel D. L., . and Novello D., . and Santos E. F., . and Pollonio M. A. R., . The effect of golden flaxseed and by-product addition in beef patties: physicochemical properties and sensory acceptance. pp. 1237-1248. ISSN 2231-7546

Abstract

Aiming to improve the nutritional profile of meat products the present work evaluated the addition effect of different golden flaxseed blends and by-products on the physicochemical composition and sensory acceptance of beef patties. Beef patties were added with golden flaxseed blends (oil and/or flour and/or seed) varying from 2.5 to 5 plus a control formulation totalling nine formulations. Raw and cooked products were evaluated in relations to proximate composition energy cholesterol pH water activity colour and fatty acids content. Consumer study evaluated the acceptability of the formulated beef patties. Levels of ash protein fat carbohydrate and energy increased after blends addition in patties; however the moisture and cholesterol levels decreased. There was little variation in pH and water activity between the formulations. Higher blend contents increased lightness and yellowness but decreased redness of beef patties. Golden flaxseed addition increased n-3 fatty acids content mainly with the oil use. Higher flaxseed levels reduced attributed notes to flavour and texture attributes but there were no changes to appearance and aroma. Blends addition of golden flaxseed and by-products improved beef patties nutritional profile but higher levels of blends reduced their acceptability.


Download File

Full text available from:

Abstract

Aiming to improve the nutritional profile of meat products the present work evaluated the addition effect of different golden flaxseed blends and by-products on the physicochemical composition and sensory acceptance of beef patties. Beef patties were added with golden flaxseed blends (oil and/or flour and/or seed) varying from 2.5 to 5 plus a control formulation totalling nine formulations. Raw and cooked products were evaluated in relations to proximate composition energy cholesterol pH water activity colour and fatty acids content. Consumer study evaluated the acceptability of the formulated beef patties. Levels of ash protein fat carbohydrate and energy increased after blends addition in patties; however the moisture and cholesterol levels decreased. There was little variation in pH and water activity between the formulations. Higher blend contents increased lightness and yellowness but decreased redness of beef patties. Golden flaxseed addition increased n-3 fatty acids content mainly with the oil use. Higher flaxseed levels reduced attributed notes to flavour and texture attributes but there were no changes to appearance and aroma. Blends addition of golden flaxseed and by-products improved beef patties nutritional profile but higher levels of blends reduced their acceptability.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Beef
AGROVOC Term: Meat products
AGROVOC Term: Nutrient improvement
AGROVOC Term: Formulations
AGROVOC Term: Flaxseed
AGROVOC Term: Byproducts
AGROVOC Term: Physicochemical properties
AGROVOC Term: Proximate composition
AGROVOC Term: Energy content
AGROVOC Term: Cholesterol
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/8509

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.