Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3
Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3
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DOI：
10.1111/1750-3841.14043
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发表时间：
2018-02-01
影响因子：
3.9
通讯作者：
Beriain, Maria Jose
中科院分区：
文献类型：
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作者：
Gomez, Inmaculada;Victoria Sarries, Maria;Beriain, Maria Jose
橄榄油和亚麻籽油分别含有较高的油酸和n-3脂肪酸（FA）。人体必需营养素维生素D-3在肉类中的含量很低。本研究探讨了橄榄油和亚麻籽油的混合物作为背脂肪替代品，维生素D-3作为补充的潜在应用，以开发富含多不饱和脂肪酸和维生素D-3的产品。制备了两种处理：常规处理（C: 0%乳剂，0 g维生素D-3/100 g产品）和改性处理（M: 10.9%乳剂，8.3 g维生素D-3/100 g产品）。考察了其品质特性及蒸煮对FA和维生素D-3含量的影响。橄榄油和亚麻籽油的混合对肉饼的感官特性无显著影响（P < 0.05）。除弹性系数（P = 0.766）不受配方影响外，蒸煮后M肉饼的各项结构参数均较低（P < 0.01）。M肉饼中-亚油酸的含量是C肉饼的19倍。M肉饼中n-3和n-6含量高于C肉饼（P < 0.05）。虽然蒸煮降低了M肉饼中维生素D-3的含量（6.7 g/100 g），但与C肉饼相比，维生素D-3的含量有相当大的增加。消费者对健康肉制品的需求不断增加；因此，在不影响品质特性的前提下改善其营养状况是肉制品行业的关键因素。本研究强调了橄榄油和亚麻籽油的混合物与维生素D-3的组合生产高含量多不饱和脂肪酸和维生素D-3的新型肉制品的可行性。本研究证实了油混合物与维生素D-3组合的有效性，并确定了维生素D-3和一些有营养价值的脂肪酸的高贡献。
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 g vitamin D-3/100 g product) and modified (M: 10.9% emulsion/, 8.3 g 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 -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 g/100 g product), considerable increments were achieved compared to C patty.Practical ApplicationThere is an increasing demand of consumers for healthier meat products; therefore, the improvement of their nutritional profile without negatively affecting quality characteristics is key factor for meat sector. This study emphasizes the feasibility of using the combination of olive and linseed oils' mixture and vitamin D-3 to yield new meat products with high contents of polyunsaturated fatty acids and vitamin D-3. The effectiveness of combination of oils mixture and vitamin D-3 tested in this study is proven and the high contribution of vitamin D-3 and some fatty acids of nutritional interest identified.