title: Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract.
abstract: The effects of raising the omega-3 fatty acid (FA), conjugated linoleic acid (CLA), or omega-3 FA plus CLA levels on beef by means of dietary supplementation and of adding grape seed extract (250 mg/kg meat product) in beef patties stored at 2 ± 1 °C in aerobic packaging under simulated retail display conditions for 6 d was evaluated by measuring the thiobarbituric acid reactive substances (TBARS), pH, and instrumental color measurement values and by means of sensory analysis. The pH, instrumental color measurements, and sensory attribute values for patties made from beef with augmented omega-3 FA and/or CLA contents were similar to the values for the control patties made from beef from animals fed a conventional diet. Adding GSE lowered oxidation levels on day 6 (P < 0.001) and did not affect the instrumental color or sensory analysis results during the display period. This suggests that omega-3 FA and CLA-augmented beef could be used to make low-fat beef patties having characteristics similar to those of conventional beef patties while being more in keeping with currently recommended nutritional guidelines.
authors.affiliation: E.T.S. Ingenieros Agrónomos, Univ. Pública de Navarra, Campus de Arrosadía, Pamplona, 31006, Spain.
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Gómez
authors.forename: María J
authors.initials: MJ
authors.lastname: Beriain
authors.forename: María V
authors.initials: MV
authors.lastname: Sarriés
authors.forename: Kizkitza
authors.initials: K
authors.lastname: Insausti
authors.forename: José A
authors.initials: JA
authors.lastname: Mendizabal
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D004032:Diet / Q000662:veterinary; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D056604:Grape Seed Extract / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D044243:Linoleic Acids, Conjugated / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis; D025341:Principal Component Analysis; D012034:Refrigeration; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D056604:Grape Seed Extract; D044243:Linoleic Acids, Conjugated; D000069463:Olive Oil; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances
keywords: beef patty; display life; natural antioxidant; oxidation stability; unsaturated fatty acids