Nutritional quality of beef patties with added flaxseed and tomato paste
The aim of this work was to evaluate the physicochemical, sensory and nutritional properties of beef patties with added combinations of flaxseed (FS) and tomato paste (TP). Treatments were as follows: control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP;...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1391333 |
| _version_ | 1818600570481541120 |
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| author | Martín Valenzuela-Melendres Juan Pedro Camou Noemí Guadalupe Torrentera-Olivera Manuel Viuda-Martos Humberto González-Rios |
| author_facet | Martín Valenzuela-Melendres Juan Pedro Camou Noemí Guadalupe Torrentera-Olivera Manuel Viuda-Martos Humberto González-Rios |
| author_sort | Martín Valenzuela-Melendres |
| collection | DOAJ |
| description | The aim of this work was to evaluate the physicochemical, sensory and nutritional properties of beef patties with added combinations of flaxseed (FS) and tomato paste (TP). Treatments were as follows: control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP. Sensory properties for treatments T1 and T2 were similar to the control, while T3 showed acceptable sensory scores (>5.0). The α-linolenic acid content of beef patties increased as FS addition increased. The polyunsaturated fatty acid (PUFA)/saturated fatty acid ratio increased from 0.24 in the control treatment to 4.49 in T5. The PUFAs ratio n6/n3 decreased from 7.18 in the control treatment to 0.29 in T5. A combination of FS and TP can be used as novel ingredients to develop beef patties with better nutritional profile without demerit of their sensory and physicochemical properties. |
| first_indexed | 2024-12-16T12:37:35Z |
| format | Article |
| id | doaj.art-e5a7614335d24225b8a89725cd497ead |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-16T12:37:35Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-e5a7614335d24225b8a89725cd497ead2022-12-21T22:31:31ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116126327010.1080/19476337.2017.13913331391333Nutritional quality of beef patties with added flaxseed and tomato pasteMartín Valenzuela-Melendres0Juan Pedro Camou1Noemí Guadalupe Torrentera-Olivera2Manuel Viuda-Martos3Humberto González-Rios4Coordinación de Tecnología de Alimentos de Origen AnimalCoordinación de Tecnología de Alimentos de Origen AnimalUniversidad Autónoma de Baja CaliforniaMiguel Hernandez UniversityCoordinación de Tecnología de Alimentos de Origen AnimalThe aim of this work was to evaluate the physicochemical, sensory and nutritional properties of beef patties with added combinations of flaxseed (FS) and tomato paste (TP). Treatments were as follows: control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP. Sensory properties for treatments T1 and T2 were similar to the control, while T3 showed acceptable sensory scores (>5.0). The α-linolenic acid content of beef patties increased as FS addition increased. The polyunsaturated fatty acid (PUFA)/saturated fatty acid ratio increased from 0.24 in the control treatment to 4.49 in T5. The PUFAs ratio n6/n3 decreased from 7.18 in the control treatment to 0.29 in T5. A combination of FS and TP can be used as novel ingredients to develop beef patties with better nutritional profile without demerit of their sensory and physicochemical properties.http://dx.doi.org/10.1080/19476337.2017.1391333Functional foodsfood qualitynutritional profilemeat products |
| spellingShingle | Martín Valenzuela-Melendres Juan Pedro Camou Noemí Guadalupe Torrentera-Olivera Manuel Viuda-Martos Humberto González-Rios Nutritional quality of beef patties with added flaxseed and tomato paste CyTA - Journal of Food Functional foods food quality nutritional profile meat products |
| title | Nutritional quality of beef patties with added flaxseed and tomato paste |
| title_full | Nutritional quality of beef patties with added flaxseed and tomato paste |
| title_fullStr | Nutritional quality of beef patties with added flaxseed and tomato paste |
| title_full_unstemmed | Nutritional quality of beef patties with added flaxseed and tomato paste |
| title_short | Nutritional quality of beef patties with added flaxseed and tomato paste |
| title_sort | nutritional quality of beef patties with added flaxseed and tomato paste |
| topic | Functional foods food quality nutritional profile meat products |
| url | http://dx.doi.org/10.1080/19476337.2017.1391333 |
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