Nutritional quality of beef patties with added flaxseed and tomato paste

Figures & data

Table 1. Chemical composition (g/100 g product) of beef patties formulated with flaxseed flour and tomato paste.

Tabla 1. Composición química (g/100 g de producto) de hamburguesas de res formuladas con pasta de tomate y harina de linaza.

	Control	T1	T2	T3	T4	T5
Moisture	69.51 ± 0.70^b^,^c	74.89 ± 0.33^c	71.80 ± 0.36^c	65.5 ± 0.26^b	64.95 ± 5.36^b	57.31 ± 0.08^a
Lipid	5.72 ± 0.13^b	4.17 ± 0.03^a	6.34 ± 0.04^b	8.82 ± 0.06^c	8.54 ± 0.44^c	10.13 ± 0.14^d
Protein	23.3 ± 1.03^b	19.40 ± 0.46^a	20.7 ± 1.04^a	23.65 ± 3.34^b^,^c	25.5 ± 0.6^c^,^d	27.37 ± 6.62^d
Ash	1.55 ± 0.13^b	1.60 ± 0.15^b	1.57 ± 0.12^b	1.74 ± 0.02^b	1.86 ± 0.11^b	2.20 ± 0.06^a

Control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP.

FS: flaxseed flour; TP: tomato paste.

Different letters within the same row indicate significant differences (p < 0.05).

Average of six determinations ± SE.

Control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP.

FS: harina de linaza, TP: pasta de tomate.

Diferentes letras dentro de la misma fila, indican diferencias significativas (p < 0,05).

Promedio de seis determinaciones ± SE.

Table 2. Physicochemical properties of beef patties formulated with flaxseed flour and tomato paste.

Tabla 2. Propiedades fisicoquímicas de hamburguesas de res formuladas con pasta de tomate y harina de linaza.

	Control	T1	T2	T3	T4	T5
L*	40.26 ± 0.66ª	44.89 ± 0.45^b	44.69 ± 1.09^b	44.33 ± 1.02^b	42.43 ± 0.65^a^,^b	41.83 ± 0.26^a^,^b
a*	15.42 ± 0.6^b^,^c	19.06 ± 0.26^d	16.85 ± 0.76^c^,^d	14.42 ± 0.4^a^,^b	13.33 ± 0.54^a^,^b	12.26 ± 0.39ª
b*	10.62 ± 0.17ª	14.21 ± 0.35^b	15.74 ± 0.58^b	16.05 ± 0.55^b	14.81 ± 0.28^b	16.01 ± 0.72^b
pH	5.55 ± 0.00^b^,^c	5.42 ± 0.03^a	5.44 ± 0.01^a^,^b	5.55 ± 0.01^b^,^c	5.61 ± 0.00^c	5.65 ± 0.01^c
Hardness (kg)	20.52 ± 2.4^b	7.97 ± 1.25ª	7.93 ± 0.58ª	8.77 ± 0.52ª	10.56 ± 0.55ª	9.02 ± 0.57ª
Springiness (cm)	0.83 ± 0.02^d	0.77 ± 0.01^c	0.64 ± 0.0^b	0.62 ± 0.02^b	0.59 ± 0.01^b	0.47 ± 0.01ª
Cohesiveness	0.65 ± 0.02^e	0.62 ± 0.02^d^,^e	0.54 ± 0.02^c^,^d	0.47 ± 0.01^b^,^c	0.42 ± 0.02^a^,^b	0.38 ± 0.02ª
Chewiness (kg × cm)	10.92 ± 0.95^c	3.87 ± 0.7^b	2.70 ± 0.0^a^,^b	2.59 ± 0.27^a^,^b	2.65 ± 0.21^a^,^b	1.59 ± 0.04ª

Control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP.

FS: flaxseed flour; TP: tomato paste.

Different letters within the same row indicate significant differences (p < 0.05).

Average of six determinations ± SE.

Control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP.

FS: harina de linaza; TP: pasta de tomate.

Diferentes letras dentro de la misma fila, indican diferencias significativas (p < 0,05).

Promedio de seis determinaciones ± SE.

Table 3. Effect of flaxseed flour and tomato paste on fatty acid profile (percentage of total fatty acids) and cholesterol content (mg/100 g product) of beef patties.

Tabla 3. Efecto de la harina de linaza y pasta de tomate sobre el perfil de ácidos grasos (porcentaje del total de ácidos grasos) y contenido de colesterol (mg/100 g producto) de hamburguesas de res.

	Control	T1	T2	T3	T4	T5
C10:0	0.05 ± 0.00^b	0.04 ± 0.00^b	0.01 ± 0.00ª	0.01 ± 0.00ª	0.01 ± 0.00ª	0.01 ± 0.00ª
C12:0	0.06 ± 0.01^b	0.05 ± 0.00^b	0.02 ± 0.00ª	0.02 ± 0.00ª	0.02 ± 0.00ª	0.01 ± 0.00ª
C14:0	1.86 ± 0.14^c	1.62 ± 0.03^c	0.61 ± 0.02^b	0.43 ± 0.03^a^,^b	0.33 ± 0.03^a^,^b	0.24 ± 0.01ª
C16:0	23.23 ± 0.22^d	22.13 ± 0.29^d	11.42 ± 0.14^c	9.21 ± 0.15^b	8.36 ± 0.26^a^,^b	7.40 ± 0.05ª
C17:0	1.20 ± 0.07^c	1.08 ± 0.01^c	0.47 ± 0.01^b	0.36 ± 0.02^a^,^b	0.30 ± 0.02^a^,^b	0.22 ± 0.00ª
C18:0	22.54 ± 4.05^b	26.14 ± 0.66^b	12.50 ± 0.18ª	9.48 ± 0.04ª	7.78 ± 0.28ª	6.47 ± 0.19ª
Ʃ saturated	48.94 ± 3.61^c	51.06 ± 0.32^c	25.04 ± 0.36^b	19.51 ± 0.24^a^,^b	16.79 ± 0.03^a^,^b	14.35 ± 0.12ª
C14:1	0.32 ± 0.03^b	0.30 ± 0.01^b	0.11 ± 0.00ª	0.07 ± 0.00ª	0.05 ± 0.00ª	0.04 ± 0.00ª
C16:1	2.52 ± 0.22^b	2.33 ± 0.05^b	0.07 ± 0.00ª	0.56 ± 0.01ª	0.48 ± 0.05ª	0.34 ± 0.01ª
C18:1 n9c	36.32 ± 4.25^c	32.87 ± 0.49^b^,^c	24.49 ± 0.10^a^,^b	22.24 ± 0.10ª	21.55 ± 0.60ª	20.83 ± 0.19ª
C24:1	0.01 ± 0.00	0.02 ± 0.00	0.02 ± 0.00	0.02 ± 0.00	0.02 ± 0.00	0.01 ± 0.00
Ʃ mono unsaturated	39.17 ± 4.50^b	35.53 ± 0.56^b	24.69 ± 0.09ª	22.88 ± 0.12ª	22.11 ± 0.66ª	21.22 ± 0.20ª
C18:2 n6c	7.88 ± 0.39ª	9.17 ± 0.19^b	12.43 ± 0.02^c	13.13 ± 0.12^c^,^d	13.56 ± 0.09^d	14.04 ± 0.04^d
C18:3 n6	0.10 ± 0.00ª	0.10 ± 0.00ª	0.17 ± 0.00^b	0.18 ± 0.00^b	0.20 ± 0.00^b^,^c	0.22 ± 0.01^c
C18:3 n3	1.03 ± 0.34ª	0.84 ± 0.02ª	36.47 ± 0.51^b	43.52 ± 0.21^c	46.69 ± 0.65^d	49.65 ± 0.01^e
C20:3 n6	0.52 ± 0.03^c	0.60 ± 0.01^c	0.23 ± 0.01^b	0.15 ± 0.00^a^,^b	0.13 ± 0.01ª	0.11 ± 0.01ª
C20:3 n3	0.02ª ± 0.00	0.03 ± 0.00ª	0.06 ± 0.00^b	0.07 ± 0.00^b	0.07 ± 0.00^b	0.07 ± 0.00 ^b
C20:4 n6	1.88 ± 0.10^c	2.17 ± 0.04^d	0.73 ± 0.03^b	0.45 ± 0.02ª	0.37 ± 0.02ª	0.26 ± 0.01ª
C20:5 n3	0.36 ± 0.01^c	0.39 ± 0.01^c	0.14 ± 0.00^b	0.09 ± 0.00ª	0.08 ± 0.00ª	0.06 ± 0.00ª
C22:6 n3	0.10 ± 0.00^c	0.12 ± 0.00^d	0.04 ± 0.00^b	0.02 ± 0.00ª	0.02 ± 0.00ª	0.01 ± 0.00ª
Ʃ Polyunsaturated	11.89 ± 0.89ª	13.41 ± 0.23ª	50.27 ± 0.45^b	57.61 ± 0.36^c	61.11 ± 0.69^d	64.43 ± 0.08^e
Ʃ unsaturated	51.06 ± 3.61ª	48.94 ± 0.32ª	74.96 ± 0.36^b	80.49 ± 0.24^b^,^c	83.21 ± 0.03^b^,^c	85.65 ± 0.12^c
PUFA/SFA	0.24 ± 0.00ª	0.26 ± 0.00ª	2.01 ± 0.04^b	2.95 ± 0.05^c	3.64 ± 0.05^d	4.49 ± 0.03^e
n6/n3	7.18 ± 1.36^b	8.75 ± 0.27^b	0.37 ± 0.01ª	0.32 ± 0.00ª	0.30 ± 0.00ª	0.29 ± 0.00ª
Cholesterol	73.03 ± 1.97^c	43.59 ± 0.55^b	39.95 ± 0.80^b	39.92 ± 1.59^b	28.59 ± 0.49ª	26.89 ± 1.59ª

Control = 0% FS + 0% TP; T1 = 0% FS + 20% TP; T2 = 5% FS + 15% TP; T3 = 10% FS + 10% TP; T4 = 15% FS + 5% TP; and T5 = 20% FS + 0% TP.

FS: flaxseed flour; TP: tomato paste.

Different letters within the same row indicate significant differences (p < 0.05). Average of six determinations ± SE.

Control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP. FS: harina de linaza; TP: pasta de tomate Diferentes letras dentro de la misma fila, indican diferencias significativas (p < 0,05). Promedio de seis determinaciones ± SE.

Table 4. Effect of flaxseed flour and tomato paste on sensory attributes of beef patties.^a

Tabla 4. Efecto de la harina de linaza y pasta de tomate en los atributos sensoriales de hamburguesas de res.^a

	Control	T1	T2	T3	T4	T5
Flavor	7.23 ± 0.23^c	7.14 ± 0.20^c	6.14 ± 0.15^b	5.04 ± 0.21^a	5.03 ± 0.26^a	4.81 ± 0.24^a
Firmness	6.88 ± 0.18^b	6.82 ± 0.18^b	6.00 ± 0.22^a^,^b	5.26 ± 0.27^a	5.60 ± 0. 32^a	5.46 ± 0.26^a
Juiciness	6.55 ± 0.22^b	6.68 ± 0.16^b	6.41 ± 0.17^b	6.19 ± 0.22^a^,^b	5.59 ± 0.21^a	5.48 ± 0.19^a
Color	6.22 ± 0.29^a^,^b^,^c	6.90 ± 0.68^c	6.60 ± 0.55^b^,^c	6.54 ± 0.43^a^,^b^,^c	5.88 ± 0.40^a^,^b	5.80 ± 0.34^a
Overall acceptance	6.71b ± 0.25^c	6.77 ± 0.16^c	6.31 ± 0.15^a^,^b^,^c	5.93 ± 0.21^a^,^b	5.66 ± 0.22^a	5.54 ± 0.21^a

^aScale: 0 = dislike extremely, 10 = like extremely.

Control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP.

FS: flaxseed flour; TP: tomato paste.

Average of six determinations ± SE. Different letters within the same row indicate significant differences (p < 0.05).

^aEscala: 0 = disgusta extremadamente, 10 = gusta extremadamente.

Control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP; and T5 = 20%FS + 0%TP.

FS: harina de linaza; TP: pasta de tomate.

Promedio de seis determinaciones ± SE. Diferentes letras dentro de la misma fila, indican diferencias significativas (p < 0,05).