期刊
MEAT SCIENCE
卷 107, 期 -, 页码 75-85出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.04.013
关键词
Beef burger; DOE; (Un/encapsulated) fish oil; Fat substitution; Vitamin E; Oxidation; GC-MS
资金
- National Development Plan, through the Food Institutional Research Measure [08/RD/FAFRC/671]
The effects of fat substitution (<= 15%) with commercial encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage [modified atmosphere packs (80% O-2:20% CO2); constantly illuminated retail display at 4 degrees C; for 15 days] were studied using design of experiment (DOE). Burger formulations comprised beef shin (59.5%), salt (0.5%), vitamin E (0.015%) combined with varying levels of beef-fat/fish oils depending on the treatment Increasing amounts of encapsulated and unencapsulated fish oils in burgers increased polyunsaturated fatty acid content (P < 0.001). Storage decreased (P < 0.001) a* values, which was in agreement with oxymyoglobin data. Vitamin E inclusion in burgers resulted in higher (P < 0.01) oxymyoglobin values. TBARS values increased (P < 0.001) over storage as expected. Fat substitution with unencapsulated oils increased cook loss (P < 0.001) and decreased hardness (P < 0.05) compared to other treatments. Optimisation predicted a burger formulation with 7.8% substitution in beef-fat with encapsulated fish oil. Panellists scored the optimised burger formulation (P < 0.05) lower than controls for overall acceptability. (C) 2015 Elsevier Ltd. All rights reserved.
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