Influence of tallow replacement by oat ?-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

被引：9
|
作者：
Szpicer, Arkadiusz [1 ]
Onopiuk, Anna [1 ]
Poltorak, Andrzej [1 ]
Wierzbicka, Agnieszka [1 ]
机构：
[1] Warsaw Univ Life Sci WULS, Dept Tech & Food Dev, Nowoursynowska Str 159 C Bldg 32,Off 0120, PL-02776 Warsaw, Poland
来源：
CYTA-JOURNAL OF FOOD | 2019年 / 17卷 / 01期
关键词：
Canola oil; oat ?-glucan; low-fat beef burgers; fatty acid profile; volatile compounds; BETA-GLUCAN; GROUND-BEEF; PHYSICOCHEMICAL PROPERTIES; FLAVOR CHARACTERISTICS; SENSORY PROPERTIES; INTRAMUSCULAR FAT; VEGETABLE-OILS; SATURATED FAT; MEAT-PRODUCTS; QUALITY;
D O I：
10.1080/19476337.2019.1674924
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In view of the growing expectations of meat products consumers (quality and sensory properties), the meat industry must develop functional products to meet the consumer requirements. In the experiment, the influence of oat ?-glucan, canola oil and both on the proximate composition, fatty acid profile, volatile compounds profile and sensory properties of beef burgers was analyzed. The beef tallow replacement by ?-glucan, canola oil or both decreased the SFA and increased PUFA content. The consumption of one portion of product with canola oil and ?-glucan can provide 57.6% of the daily amount of linolenic acid (C18:3n3). Volatile compounds analysis of grilled samples showed the presence of 1-penten-3-one and 2-methylpropanal only in case of groups with canola oil and butane-2-one in ?-glucan group. This strategy improves not only the nutritional value but also the sensory properties and consumer acceptance. The obtained product may be labelled with health claims regarding oat ?-glucan.
引用
收藏
页码：926 / 936
页数：11
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