Artículos de revistas
Golden Flaxseed And Its Byproducts In Beef Patties: Physico-chemical Evaluation And Fatty Acid Profile [linhaça Dourada E Subprodutos Em Hambúrgueres: Avaliação Físico-química E Perfil De ácidos Graxos]
Registro en:
Ciencia Rural. , v. 43, n. 9, p. 1707 - 1714, 2013.
1038478
10.1590/S0103-84782013000900027
2-s2.0-84882571350
Autor
Novello D.
Pollonio M.A.R.
Institución
Resumen
Flaxseed application in meat and meat products by adding not flesh ingredients has not yet been properly assessed. This technology strategy, if well optimized, could substantially improve the nutritional value of meat products and promote healthy appeals consistent. Knowing that, this study aimed to evaluate the effect of adding golden flaxseed oil, or flour, or seed in the physico-chemical properties and fatty acid profile of beef patties. Beef patties were prepared with 5.0% of oil (FO), or flour (FF), or seed (FS), plus a control formulation (FC). For raw products containing flaxseed, the moisture content (74.22 to 68.61%) was decreased and the ash (1.61 to 2.00g 100g-1), protein (15.62 to 16.46g 100g-1), fat (6.20 to 9.74g 100g-1), carbohydrate (2.02 to 3.97 g 100g-1), and calorie (127.71 to 161.62kcal 100g-1) contents were increased. The raw and grilled samples containing golden flaxseed had increased beneficial omega-3 (n-3) fatty acids (0.85 a 2.98g 100g-1), a decreased n-6/n-3 ratio (<1), and an increased polyunsaturated/saturated ratio (>0.50), thus improving the nutritional profile. 43 9 1707 1714 Abdel-Rahman, M.K., Re-evaluation of individual and combined garlic and flaxseed diets on hyperlipidemic rats (2009) Pakistan Journal of Nutrition, 8 (1), pp. 1-8. , http://scialert.net/abstract/?doi=pjn.2009.1.8, Available from, Accessed: Dec 22, 2012. doi: 10.3923/pjn.2009.1.8 (2006) Catálogo Brasileiro De Cortes Bovinos, p. 106. , ABIEC (ASSOCIAÇÃO BRASILEIRA DOS IMPORTADORES E EXPORTADORES DE CARNE), Porto Alegre: Grafic-Offset Ansorena, D., Astiasarán, I., Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants (2004) Meat Science, 67 (2), pp. 237-244. , http://www.sciencedirect.com/science/article/pii/S030917400300278X, Available from, Accessed: Dec 22, 2012. doi: 10.1016/j.meatsci.2003.10.011 (1980) Official Methods of Analysis of Association of Official Analytical Chemists. 3. Ed, p. 1038. , AOAC (ANALYSIS OF ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS), Washington D.C (2004) Official Methods and Recommended Practices of the American Oil Chemist's Society. 5.ed, p. 1200. , AOCS (AMERICAN OIL CHEMIST'S SOCIETY), Champaign Arisseto, A.P., Pollonio, M.A.R., Avaliação da estabilidade oxidativa do hambúrguer tipo calabresa, formulado com reduzidos teores de nitrito e diferentes percentagens de gordura, durante armazenamento congelado (2005) Higiene Alimentar, 19 (136), pp. 72-80. , http://bases.bireme.br/cgi-bin/wxislind.exe/iah/online/?IsisScript=iah/iah.xis&src=google&base=LILACS&lang=p&nextAction=lnk&exprSearch=421578&indexSearch=ID, Available from, Accessed: Dec 22, 2012 Barceló-Coblijn, G., Gene expression and molecular composition of phospholipids in rat brain in relation to dietary n-6 to n-3 fatty acid ratio (2003) Biochimica Et Biophysica Acta, 1632 (1-3), pp. 72-79. , http://www.sciencedirect.com/science/article/pii/S1388198103000647, Available from, Accessed: Dec 22, 2012. doi: 10.1016/S1388-1981(03) 00064-7 Bilek, A.E., Turhan, S., Enhancement of the nutritional status of beef patties by adding flaxseed flour (2009) Meat Science, 82 (4), pp. 472-477. , Available from: Error!Hyperlink reference not valid. Accessed: Nov 15, 2012. 2012. doi: 10.1016/j.meatsci.2009.03.002 A rapid method of total lipid extraction and purification (1959) Canadian Journal of Biochemistry and Physiology, 37 (8), pp. 911-917. , http://www.nrcresearchpress.com/doi/abs/10.1139/o59-099, Available from, Accessed: Nov 18, 2012. doi: 10.1139/o59-099 Resolução RDC No 360: Regulamento Técnico Sobre Rotulagem Nutricional De Alimentos Embalados De 23 De Dezembro De 2003, , http://www.anvisa.gov.br/legis/resol/2003/rdc/360_03rdc.htm, BRASIL. ANVISA (AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA), Available from, Accessed: Oct 03, 2012 Delgado-Pando, G., Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage (2012) Meat Science, 92 (1), pp. 44-52. , http://www.sciencedirect.com/science/article/pii/S0309174012001143, Available from, Accessed: Dec 22, 2012. doi: 10.1016/j.meatsci.2012.04. 002 (1994) Nutritional Aspects of Cardiovascular Disease: Report On Health and Social Subjects N.46, p. 178. , DEPARTMENT OF HEALTH, London: HMSO Fernández-Ginés, J.M., Meat products as functional foods: A review (2005) Journal of Food Science, 70 (2), pp. 37-43. , http://www.innofood-idi.es/ficheros/meat_products_as_functional_foods20060429.pdf, Available from, Accessed: Dec 22, 2012. doi: 10.1111/j.1365-2621.2005. tb07110.x Fitzpatrick, K., (2012) North America Flax Facts Important Questions & Answers For Improved Health and Nutrition. 2.ed, , Revised May 2006. Available from: Error! Hyperlink reference not valid. Accessed: Dec 23 Hartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl ester from lipids (1973) Laboratory Practice, 22 (6), pp. 475-476 Holland, B., (1997) McCance and Widdowson's: The Composition of Foods. 5.ed, p. 600. , Cambridge: The Royal Society of Chemistry Kang, M.J., The effects of polyunsaturated:Saturated fatty acids ratios and peroxidisability index values of dietary fats on serum lipid profiles and hepatic enzyme activities in rats (2005) British Journal of Nutrition, 94 (4), pp. 526-532. , http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=921016, Available from, Accessed: Dec 23, 2012. doi: 10.1079/ BJN20051523 Kang, M.J., Effects of two P/S ratios with the same peroxidizability index value and antioxidants supplementation on serum lipid concentration and hepatic enzyme activities of rats (2004) Clinica Chimica Acta, 350 (1-2), pp. 79-87. , http://www.sciencedirect.com/science/article/pii/S0009898104003341, Available from, Accessed: Dec 22, 2012. doi: 10.1016/j. cccn.2004.07.005 Kim, Y., Ilich, J.Z., Implications of dietary α-linolenic acid in bone health (2011) Nutrition, 27 (11-12), pp. 1101-1107. , http://dx.doi.org/10.1016/j.nut.2011.05.012, Available from, Accessed: Dec 21, 2012. doi: 10.1016/j.nut.2011.05.012 Martínez, B., Development of a hamburger patty with healthier lipid formulation and study of its nutritional, sensory, and stability properties (2012) Food and Bioprocess Technology, 5 (1), pp. 200-208. , http://link.springer.com/article/10.1007%2Fs11947-009-0268-x, Available from, Accessed: Dec 23, 2012. doi: 10.1007/s11947-009-0268-x Merrill, A.L., Watt, B.K., (1973) Energy Values of Foods: Basis and Derivation, p. 74. , Washington, DC: USDA, Agricultural Handbook Morris, D.H., Vaisey-Genser, M., Flaxseed (2003) Encyclopedia of Food Sciences and Nutrition, 10 (2), pp. 2525-2531. , http://www.sciencedirect.com/science/article/pii/B012227055X014024, Available from, Accessed: Dec 22, 2012. doi: 10.1016/ B0-12-227055-X/01402-4 Özkan, N., Combined ohmic and plate heating of hamburger patties: Quality of cooked patties (2004) Journal of Food Engineering, 63 (2), pp. 141-145. , http://www.sciencedirect.com/science/article/pii/S0260877403002929, Available from, Accessed: Dec 22, 2012. doi: 10.1016/S0260-8774(03)00292-9 Passos, M.H.C.R., Kuaye, A.Y., Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes (2002) Food Control, 13 (1), pp. 33-40. , http://www.sciencedirect.com/science/article/pii/S0956713501000809, Available from, Accessed: Dec 22, 2012. doi: 10.1016/S0956-7135(01)00 080-9 Simopoulos, A.P., Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids (1999) Journal of the American College of Nutrition, 18 (5), pp. 487-489. , http://www.jacn.org/content/18/5/487.long, Available from, Accessed: Nov 20, 2012 (2011) NEPA-UNICAMP. 4. Ed, p. 161. , TACO (TABELA BRASILEIRA DE COMPOSIÇÃO DE ALIMENTOS), São Paulo: NEPA-UNICAMP Trucom, C., (2006) A Importância Da Linhaça Na Saúde, p. 151. , São Paulo: Alaúde Turhan, S., Utilization of hazelnut pellicle in low-fat beef burgers (2005) Meat Science, 71 (2), pp. 312-316. , http://www.sciencedirect.com/science/article/pii/S0309174005001415, Available from, Accessed: Dec 20, 2012. doi: 10.1016/j. meatsci.2005.03.027 Turhan, S., Utilization of wet okara in low-fat beef patties (2007) Journal of Muscle Foods, 18 (2), pp. 226-235. , http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2007.00081.x/pdf, Available from, Accessed: Dec 22, 2012. doi: 10.1111/ j.1745-4573.2007.00 081.x Wilkes, A.P., (2012) Development Trends & Technologies For Formulators & Marketers, , Supplement to Prepared Foods. April 2007. Available from: Error! Hyperlinkreference not valid. Accessed: Sep 05