The effect of golden flaxseed and by-product addition in beef patties: physicochemical properties and sensory acceptance

Aiming to improve the nutritional profile of meat products, the present work evaluated the addition effect of different golden flaxseed blends and by-products on the physicochemical composition and sensory acceptance of beef patties. Beef patties were added with golden flaxseed blends (oil and/or flour and/or seed), varying from 2.5% to 5%, plus a control formulation, totalling nine formulations. Raw and cooked products were evaluated in relations to proximate composition, energy, cholesterol, pH, water activity, colour and fatty acids content. Consumer study evaluated the acceptability of the formulated beef patties. Levels of ash, protein, fat, carbohydrate and energy increased after blends addition in patties; however, the moisture and cholesterol levels decreased. There was little variation in pH and water activity between the formulations. Higher blend contents increased lightness and yellowness, but decreased redness of beef patties. Golden flaxseed addition increased n-3 fatty acids content, mainly with the oil use. Higher flaxseed levels reduced attributed notes to flavour and texture attributes, but there were no changes to appearance and aroma. Blends addition of golden flaxseed and by-products improved beef patties nutritional profile, but higher levels of blends reduced their acceptability. (C) All Rights Reserved