Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

被引：2

作者：

Araujo, Sergiane A. ^{[1
]}

Ribeiro, Rebeca Dantas X. ^{[1
]}

Lima, Anny Graycy V. O. ^{[1
]}

Nascimento, Thiago Vinicius C. ^{[2
]}

Silva Junior, Jarbas Miguel ^{[1
]}

Silva, Thadeu M. ^{[1
]}

Pimentel, Paulo Roberto S. ^{[1
]}

Santos, Neiri Jean A. ^{[1
]}

Lanna, Dante P. D. ^{[3
]}

Bezerra, Leilson R. ^{[4
]}

Oliveira, Ronaldo L. ^{[1
]}

机构：

[1] Univ Fed Bahia, Dept Anim Sci, Av Adhemar de Barros 500, BR-40170110 Salvador, BA, Brazil

[2] Univ Fed Sergipe, Sergipe, Brazil

[3] State Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Sao Paulo, Brazil

[4] Univ Fed Campina Grande, Dept Anim Sci, Campina Grande, Paraiba, Brazil

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022年 / 46卷 / 01期

关键词：

LINOLEIC-ACID; FATTY-ACIDS; PALM OIL; MEAT; QUALITY; COLOR; ANTIOXIDANTS; POTENTIALS; PRODUCTS; SAUSAGE;

D O I：

10.1111/jfpp.16126

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement. Beef burger patties showed no change (p > .05) in most physicochemical characteristics (centesimal composition, cooking loss, water activity, color parameters), lipid oxidation, and fatty acid (FA) concentrations. The pH, C12:0 and conjugated linoleic acid (CLA) concentration of beef burger patties from young bulls fed with 1.5% lauric acid were higher (p < .01) compared animals without lauric acid in diet. Shear force of beef burger patties from young bull meat fed with 1.0 and 1.5% of lauric acid presented lower cut resistance compared with others treatments. The inclusion of up to 1.5% lauric acid improves the CLA concentration and softness of beef burger patties. Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the FA composition of beef burgers patties. Novelty impact statement Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the fatty acids composition of the beef burger. Inclusion of up to 1.5% lauric acid in the Nellore steers diet is recommended because improves conjugated linoleic acid content and softness of beef burger from raw meat.

引用

页数：9

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