Romero Mara C, Fogar Ricardo A, Fernández Carina L, Doval Mirtha M, Romero Ana M, Judis María A
Laboratorio de Industrias Alimentarias II, Department of Basic and Applied Science, Universidad Nacional del Chaco Austral, Comandante Fernández 755, CP 3700 Presidencia Roque Sáenz Peña, Chaco Argentina.
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
J Food Sci Technol. 2021 May;58(5):1918-1926. doi: 10.1007/s13197-020-04703-z. Epub 2020 Aug 17.
The objective of this work was to evaluate the effect of freeze-dried pulps of L. and - fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. L. (orange-skinned variety) and - (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15 days refrigerated storage, having - (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of - (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of L. and - (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products.
这项工作的目的是评估枸杞和刺梨冻干果肉对富含n-3的牛肉饼氧化稳定性的影响。此外，还评估了冻干果肉对牛肉饼的烹饪产量、颜色、质地参数和感官接受度的影响。收集了枸杞（橙皮品种）和刺梨（橙皮和红皮品种）的果实，将其果肉冻干，并作为抗氧化剂的天然来源，添加到以菜籽油作为多不饱和脂肪酸来源的富含n-3的牛肉饼中。通过测量冷藏储存期间的硫代巴比妥酸反应性物质来监测样品的氧化稳定性。结果表明，在15天的冷藏储存期间，所有冻干果肉都将脂质氧化限制在可接受的水平，其中刺梨（红皮品种）具有最高的抑制活性。此外，添加冻干果肉提高了牛肉饼的烹饪产量并降低了其硬度。关于感官参数，未添加冻干果肉制成的牛肉饼和用刺梨（红皮品种）冻干果肉制成的牛肉饼获得了消费者的最高总体接受度，未来的任务仍然是改善用枸杞和刺梨（橙皮品种）冻干果肉制成的牛肉饼的颜色和味道。这项研究揭示了所研究的水果在减少牛肉饼脂质氧化方面的有效性。此外，还提供了关于在未来将果肉纳入健康肉类产品制造过程中应改善这些产品哪些感官参数的初步信息。
