Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

Ciência Rural

Pollonio, Marise Aparecida Rodrigues¹  Novello, Daiana² 

[1] Universidade Estadual de Campinas (UNICAMP), Campinas, Brasil;Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Brasil

关键词: Linum Usitatissimum Linaceae;    linseed;    nutritive value;    beef;   

DOI  :  10.1590/S0103-84782013000900027

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

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.

【 授权许可】

CC BY-NC