Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste.

Autor: Valenzuela Melendres M; Universidad Autónoma de Baja California, Instituto de Ciencias Agrícolas, Carretera a Delta/Oaxaca S/N, Ejido Nuevo León CP 21705, Valle de Mexicali, Baja California, Mexico., Camou JP; Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria Km. 0.6, Hermosillo, Sonora CP 83304, Mexico. Electronic address: jpc@ciad.mx., Torrentera Olivera NG; Universidad Autónoma de Baja California, Instituto de Ciencias Agrícolas, Carretera a Delta/Oaxaca S/N, Ejido Nuevo León CP 21705, Valle de Mexicali, Baja California, Mexico., Alvarez Almora E; Universidad Autónoma de Baja California, Instituto de Ciencias Agrícolas, Carretera a Delta/Oaxaca S/N, Ejido Nuevo León CP 21705, Valle de Mexicali, Baja California, Mexico., González Mendoza D; Universidad Autónoma de Baja California, Instituto de Ciencias Agrícolas, Carretera a Delta/Oaxaca S/N, Ejido Nuevo León CP 21705, Valle de Mexicali, Baja California, Mexico., Avendaño Reyes L; Universidad Autónoma de Baja California, Instituto de Ciencias Agrícolas, Carretera a Delta/Oaxaca S/N, Ejido Nuevo León CP 21705, Valle de Mexicali, Baja California, Mexico., González Ríos H; Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación de Tecnología de Alimentos de Origen Animal, Carretera a la Victoria Km. 0.6, Hermosillo, Sonora CP 83304, Mexico.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2014 May; Vol. 97 (1), pp. 54-61. Date of Electronic Publication: 2014 Jan 23.
DOI: 10.1016/j.meatsci.2014.01.007
Abstrakt: Response surface methodology was used to study the effect of flaxseed flour (FS) and tomato paste (TP) addition, from 0 to 10% and 0 to 20% respectively, on beef patty quality characteristics. The assessed quality characteristics were color (L, a, and b), pH and texture profile analysis (TPA). Also, sensory analysis was performed for the assessment of color, juiciness, firmness, and general acceptance. FS addition reduced L and a values and decreased weight loss of cooked products (P<0.05). An opposite effect was observed when TP was added (P<0.05). All TPA parameters decreased when percentages of FS and TP were increased in the formulation of beef patties. Furthermore, FS and TP addition adversely affected the sensory characteristics of the cooked product (P<0.05); nevertheless, all sensory characteristics evaluated had an acceptable score (>5.6). Thus FS and TP are ingredients that can be used in beef patty preparation.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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