Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

Food and Bioprocess Technology (Impact Factor: 4.12). 01/2009; 5(1):200-208. DOI: 10.1007/s11947-009-0268-x

ABSTRACT A modified beef hamburger patty enriched in polyunsaturated n−3 fatty acids and α-tocopherol was developed using technological procedures. Raw meat was obtained from low-cost parts of
beef carcasses (brisket and flank) to which visible fat and connective tissue was manually eliminated and substituted by a
mixture of pre-emulsified olive, corn, and deodorized fish oil. The developed product was analyzed and compared to conventional
beef hamburger patties for their proximate composition, fatty acid profile, and consumer acceptability. The effects of cooking
on the fat content and fatty acid profile of the developed product were investigated. Additionally, the lipid oxidation and
surface color stability of modified and conventional hamburgers were investigated during 8days of refrigerated storage while
packaged in a modified atmosphere (20%/80% CO2/O2) and subsequently cooking. The developed product showed significantly lower total fat, cholesterol, sodium, and calorie content
than beef hamburger patties manufactured using conventional procedures. In addition, the polyunsaturated fatty acids/saturated
fatty acids and n−6/n−3 ratios matched nutritional recommendations more closely. No evidence of lipid oxidation was found for the modified hamburger
patties during 8-day storage period, and surface color, especially redness, was more stable than in conventional ones. Additionally,
consumer acceptability of the developed patty after it was cooked was acceptable and similar to that of conventional products.
The modified hamburger patty developed by technological methods is viable and can be considered a useful food to preclude
nutritional disorders or to assist in nutritional regimens.

KeywordsHamburger–Patty–Meat product–Beef–Fatty acid–Modified atmosphere–α-Tocopherol–Healthy food

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May 30, 2014