Effect of including oilseed grains in bovine diets on fatty acid profile, lipid stability, and sensory aspects of burgers

Abstract

The aim of this study was to evaluate the effect of including different oilseed grains in the diets of cattle on the qualitative and sensory characteristics and fatty acid profile of burger over a storage period of up to 120 days. The soybean diet increased 30% of ether extract in burgers when compared to the control diet. The inclusion of oilseeds in the bovine diet did not change the n-6/n-3 and hypocholesterolemic/hypercholesterolemic ratio, as well as the cholesterol levels in the burgers. The smallest flavor and aroma note scores were attributed to burgers produced with meat of bovine fed with cottonseed (4.35 and 4.67, respectively). The sunflower diet resulted in smaller lipid oxidation (1.03 mg/kg). The storage period increased lipid oxidation (0.43 and 1.97 mg/kg of malonaldehyde at 0 and 120 days, respectively). The inclusion of oilseeds in the diet of cattle does not change the ratios of fatty acids in burgers, which are important to human health. It is recommended to use soybean and sunflower grains in cattle diets to improve the sensory quality of burgers. A 30-day storage period is recommended to maintain the flavor and juiciness of beef burgers.

Innovate plant-based burger patties using defatted sesame cake flour, chickpea flour, coffee silver skin and pomegranate juice as natural colorant: effects on nutritional and acceptability aspect

“…These increases are due to oil absorption during the frying process (Table 2). Factors such as food composition, moisture, lipid content, product shape, surface-to-weight ratio, porosity and pre-frying treatment can influence the final composition of fried food items (Dobarganes et al, 2000;Brito et al, 2022). Ash content of raw PBBP samples (2.8 g/100 g) was NFS 54,5 significantly higher than that of raw beef burger samples (1.4 g/100 g) (Table 2).…”