title: Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.
abstract: Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.
authors.affiliation: Instituto de Ciencia y Tenología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), C/ José Antonio Novais, 10, 28040, Madrid, Spain.
authors.forename: I
authors.initials: I
authors.lastname: López-López
authors.forename: S
authors.initials: S
authors.lastname: Cofrades
authors.forename: V
authors.initials: V
authors.lastname: Cañeque
authors.forename: M T
authors.initials: MT
authors.lastname: Díaz
authors.forename: O
authors.initials: O
authors.lastname: López
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis; D004655:Emulsions / Q000737:chemistry; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005527:Food, Fortified / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013552:Swine; D044648:Undaria / Q000737:chemistry*; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D000069463:Olive Oil; D010938:Plant Oils; D017673:Sodium Chloride, Dietary; D017962:alpha-Linolenic Acid