We hypothesized that beef patties formulated with the addition of a beef fat, plant oil and rosemary extract (antioxidant) blend would increase unsaturated fatty acid content and maintain desirable sensory attributes as compared to 10 and 20% fat control beef patties. Treatment patties were formulated by combining beef trimmings (6% fat) with a lipid blend mixture (4% or 14% addition, respectively) containing 57% beef tallow, 0.3% rosemary extract and 43% of either high oleic safflower oil (SO), olive oil (OO), or corn oil (CO) to achieve a total fat content of 10 or 20%. Treatment patties were similar to control patties for lipid oxidation at 0 and 3 d of refrigerated (2oC) storage and up to 56 d of frozen (-10oC) storage. Cooked lipid blend patties at 10 or 20% fat content were similar to or higher, respectively, than control patties for juiciness and were no different for other sensory attributes evaluated. At 10 and 20% fat levels, oleic acid (18:1) in cooked SO patties (46.1 and 50.3%, respectively) and OO patties (43.8 and 48.1%, respectively) was higher than the control (37.3 and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10 and 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). The incorporation of nutritionally enhanced lipid blends increased unsaturated fatty acid content and maintained desirable sensory attributes of beef patties while suppressing lipid oxidation.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/ETD-TAMU-2009-08-2935 |
| Date | 2009 August 1900 |
| Creators | Lowder, Austin C. |
| Contributors | Osburn, Wesley N. |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | application/pdf |
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