Elsevier

Meat Science

Volume 82, Issue 4, August 2009, Pages 472-477
Meat Science

Enhancement of the nutritional status of beef patties by adding flaxseed flour

https://doi.org/10.1016/j.meatsci.2009.03.002Get rights and content

Abstract

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.

Introduction

Meat is a major source of food proteins with high biological value. It is also an excellent source of some valuable nutrients such as minerals and vitamins. Some of these nutrients (e.g., iron, vitamin B12, and folic acid) are either not present or have inferior bioavailability in other foods (Arihara, 2006). Meat and meat products also contain elements which in certain circumstances and in inappropriate proportions have a negative effect on human health (Jimenez-Colmenero, Carballo, & Cofrades, 2001). This unfortunate situation derives mainly from the content of fat, saturated fatty acids, and cholesterol and their association with cardiovascular diseases, some types of cancer and obesity (Fernandez-Gines, Fernandez-Lopez, Sayas-Barbera, & Perez-Alvarez, 2005). To achieve healthier meat and meat products, two methods can be applied: avoiding undesired substances or reducing them to appropriate limits, and increasing the levels (naturally or by programmed addition) of other substances with beneficial properties (Arihara, 2006, Fernandez-Gines et al., 2005, Jimenez-Colmenero et al., 2001, Jo et al., 2003). Currently, a series of ingredients such as vegetable oils (Pelser et al., 2007, Valencia et al., 2008), fish oils and natural extracts with antioxidant properties (Valencia et al., 2008), vegetable products (Serdaroglu and Degirmencioglu, 2004, Turhan et al., 2007) and fiber (Jo et al., 2003, Mansour and Khalil, 1997, Turhan et al., 2005) are added to raw or cooked meat products to improve functional properties.

Flaxseed has recently gained attention as a “functional food” because of its unique nutrient profile and potential to affect the risk and course of cardiovascular disease and some cancers, particularly hormone-dependent cancers such as prostate and breast. The main components of flaxseed, expressed on a moisture-free basis, are protein (21%), dietary fiber (28%), and fat (41%). Flaxseed has a unique fatty acid profile. It is high in polyunsaturated fatty acids (73% of total fatty acids), moderate in monounsaturated fatty acids (18%), and low in saturated fatty acids (9%). Linoleic acid, an omega-6 fatty acid, constitutes about 16% of total fatty acids, whereas α-linolenic acid constitutes about 57%, the highest of any seed oil (Ramcharitar, Badrie, Mattfeldt-Beman, Matsuo, & Ridley, 2005). There is more information on the use of flaxseed in bakery products (Conforti and Davis, 2006, Koca and Anil, 2007, Ramcharitar et al., 2005, Shearer and Davies, 2005) and flaxseed oil has also been used in bakery (Shearer & Davies, 2005) and meat products (Pelser et al., 2007, Valencia et al., 2008). Pelser et al. (2007) studied the effect of addition of flaxseed oil, canola oil, encapsulated fish oil and encapsulated flaxseed oil in Dutch style fermented sausages and suggested it is possible to replace part of the animal backfat by health promoting oils giving fermented sausages a “healthy” image. According to Valencia et al. (2008) linseed oil can be used successfully as enhancer in the manufacture of healthier functional meat products. To the best of our knowledge, there are no reports on the use of flaxseed flour as a functional ingredient in beef patties.

The objective of the present study is to investigate the effect of the addition of flaxseed flour to raw and cooked beef patties on proximate composition, energy value, pH, cooking loss, color, fatty acid composition and sensory properties.

Section snippets

Materials

Ground beef (moisture 69.20%, fat 6.78%), beef fat (moisture 7.45%, fat 88.54%) and flaxseed (moisture 6.97%, fat 37.13%) were used as raw materials. Ground beef and beef fat were purchased from a butchers shop. Flaxseed was purchased from a local market and used in the form of flour after being ground with a mill (IKA A 11, Germany). The fatty acid composition (g/100 g fatty acids) of beef fat and flaxseed flour was determined by gas chromatography (see Section 2.6). Beef fat contained C10:0

Proximate composition, energy value, pH and cooking loss

The proximate composition, energy value, pH and cooking loss of beef patties formulated with different levels of flaxseed flour are given in Table 1. As can be seen, the moisture content of the control with 10% fat was 65.45% which was higher (P < 0.05) than that of control with 20% fat. Similar results were reported by Crehan, Hughes, Troy, and Buckley (2000). Addition of flaxseed flour decreased the moisture content of raw beef patties due to the increment in dry matter in the patty formulation

Conclusion

Results showed that flaxseed addition had a significant effect on the nutritional status of beef patties. The addition of flaxseed reduced the cooking loss of product. However, addition of flaxseed increased the energy values for raw and cooked beef patties with respect to controls with 10% fat. L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. The addition of flaxseed progressively increased the PUFA/SFA ratio and decreased the n-6/n-3 ratio

Acknowledgements

The authors would like to thank Ondokuz Mayis University Research Foundation (MF.117) for financial support.

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