Journal
MEAT SCIENCE
Volume 89, Issue 1, Pages 27-34Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.03.016
Keywords
Beef patties; Fatty acids; Wakame; Olive oil; Cooking
Categories
Funding
- Plan Nacional de Investigacion Cientifica [AGL2005-07204-CO2-02]
- Desarrollo e Innovacion Tecnologica (I+D+I)
- Consolider-Ingenio 2010 [CSD2007-00016]
- Spanish Ministerio de Innovacion y Ciencia
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Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P<0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P<0.05) saturated fatty acids (SFAs), while total replacement also reduced (P<0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P<0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels. (C) 2011 Elsevier Ltd. All rights reserved.
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