Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers

Figures & data

Table 1. Proportion of ingredients used in prepared beef burgers with canola oil and fat replacement levels by 30% oat β-glucan concentrate. Treatments: Control; O – substitution of 40% beef tallow with canola oil; B – beef tallow replacement by 30% oat β-glucan concentrate (4% of product); O + B – substitution of 40% beef tallow with canola oil and total fat replacement by 30% oat β-glucan concentrate (4% of product).

Tabla 1. Proporción de ingredientes usados en las hamburguesas de carne de res preparadas con aceite de canola y niveles de remplazo de grasa por 30% de concentrado de β-glucano de avena. Tratamientos: Control; O – sustitución de 40% del sebo de res con aceite de canola; B – remplazo de 30% del sebo de res por el concentrado de β-glucano de avena (4% del producto); O + B – sustitución de 40% del sebo de res con aceite de canola y remplazo total de grasa por 30% de concentrado de β-glucano de avena (4% del producto).

Component (%)	Control	O	B	O + B
Beef chuck	77.3	77.3	77.3	77.3
Water	1.9	1.9	1.9	1.9
Black pepper	0.4	0.4	0.4	0.4
Salt	1.1	1.1	1.1	1.1
Beef tallow	19.3	11.6	15.3	9.6
Canola oil	0.0	7.7	0.0	5.7
Oat β-glucan concentrate 30%	0.0	0.0	4.0	4.0

Table 2. Proximate composition of beef burgers (mean). Treatments: Control; O – substitution of 40% beef tallow with canola oil; B – beef tallow replacement by 30% oat β-glucan concentrate (4% of product); O + B – substitution of 40% beef tallow with canola oil and total fat replacement by 30% oat β-glucan concentrate (4% of product).

Tabla 2. Composición próxima de hamburguesas de carne de res (media). Tratamientos: Control; O – sustitución de 40% del sebo de res con aceite de canola; B – remplazo del sebo de res por 30% de concentrado de β-glucano de avena (4% del producto); O + B – sustitución de 40% del sebo de res con aceite de canola y remplazo total de grasa por 30% de concentrado de β-glucano de avena (4% del producto).

Component (%)	Control	O	B	O + B	SEM
Moisture	60.54^A	61.27^AB	62.43^B	61.64^AB	0.106
Fat	21.42^B	20.96^B	16.25^A	16.75^A	0.298
Protein	17.11^A	17.42^A	19.30^B	19.24^B	0.110
Ash	2.45	2.43	2.26	2.27	0.012
Connective tissue	1.48	1.47	1.46	1.47	0.003

^{(A, B)} – means with different letters in show significant effect of treatment group P ≤ 0.05

^{(A, B)}: Las medias con letras diferentes muestran un efecto significativo del grupo de tratamiento P ≤ 0.05

Table 3. Fatty acid profile of beef tallow and canola oil used in low-fat burgers manufacturing (expressed as g/100 g of fatty acids).

Tabla 3. Perfil de ácidos grasos de sebo de res y aceite de canola utilizado en la elaboración de hamburguesas bajas en grasa (expresado como g/100 g de ácidos grasos).

Fatty acid	Beef tallow	Canola oil	SEM
C10:0	0.02	ND	0.000
C12:0	0.03	ND	0.000
C14:0	3.01^b	0.03^a	0.361
C14:1n5c	0.23	ND	0.002
C15:0	0.27^b	0.01^a	0.031
C16:0	31.73^b	4.10^a	3.352
C16:1n7c	2.65^b	0.18^a	0.299
C17:0	0.94^b	0.03^a	0.110
C17:1n7c	0.34^b	0.10^a	0.028
C18:0	24.16^b	1.51^a	2.746
C18:1n9t	1.05^b	0.02^a	0.125
C18:1n9c	33.66^a	65.02^b	3.803
C18:2n6t	0.23	ND	2.224
C18:2n6c	0.81^a	18.57^b	0.012
C18:3n3c	0.20^a	7.57^b	0.901
C18:3n6c	ND	0.19	0.001
C20:0	0.20^a	0.51^b	0.036
C20:1c	0.27^a	1.39^b	0.136
C20:2c	ND	0.12	0.021
C20:4n6c	0.01	ND	0.000
C21:0	0.10^b	0.01^a	0.011
C22:0	0.04^a	0.26^b	0.027
C22:1n9c	ND	0.15	0.021
C22:2n6c	0.01	ND	0.000
C24:0	0.01^a	0.11^b	0.012
C24:1n9c	ND	0.12	0.000
ΣSFA	60.78^b	6.56^a	6.576
ΣMUFA	38.20^a	67.01^b	3.493
ΣPUFA	1.20^a	26.42^b	3.058
PUFA/SFA	0.02^a	4.03^b	0.486
AI	1.11^b	0.05^a	0.129
TI	2.77^b	0.09^a	0.325
h/H	1.03^a	22.17^b	2.563
LA/LNA	5.78^b	2.45^a	0.408
n6/n3	7.55^b	2.48^a	0.618

SEM: standard error of the mean;

SFA = saturated fatty acids;

MUFA = monounsaturated fatty acids;

PUFA = polyunsaturated fatty acids;

n − 6 = omega-6; n − 3 = omega-3

AI: atherogenic index;

TI: thrombogenic index;

IA: index of atherogenity = (12:0 + 4 × 14:0 + 16:0)/(MUFA + PUFA) calculated according to Ulbricht & Southgate (1991);

IT: index of thrombogenity = (12:0 + 16:0 + 18:0)/[(0.5 × MUFA)+(0.5 × n-6 PUFA)+(3 × n-3 PUFA)+ (n-3 PUFA/n-6 PUFA)] calculated according to Ulbricht & Southgate (1991);

h/H: hypocholesterolemic/hypercholesterolemic ratio [(C18:1+ PUFA)/(C14:0 + 16:0)] calculated according to Manuela Fernández (2007);

LA/LNA: linoleic/α-linolenic acid ratio

n6/n3: omega-6/omega-3 ratio

ND: not detected.

(a, b) – means with different letters in show significant effect of treatment group P ≤ 0.05

SEM: error estándar de la media;

SFA = ácidos grasos saturados;

MUFA = ácidos grasos monoinsaturados;

PUFA = ácidos grasos poliinsaturados;

n − 6 = omega-6; n − 3 = omega-3

AI: índice aterogénico;

TI: índice trombogénico;

IA: índice de aterogenicidad = (12:0 + 4 × 14:0 + 16:0)/(MUFA+PUFA) calculado según Ulbricht y Southgate (1991);

IT: índice de trombogenicidad = (12: 0 + 16: 0 + 18: 0)/[(0.5 × MUFA) + (0.5 × n-6 PUFA) + (3 × n-3 PUFA) + (n-3 PUFA/n-6 PUFA)] calculado de acuerdo con Ulbricht y Southgate (1991);

h/H: relación hipocolesterolémica/hipercolesterolémica [(C18:1+ PUFA)/(C14:0 + 16:0)] calculada según Manuela Fernández (2007);

LA/LNA: relación de ácido linoleico/α-linolénico

n6/n3: relación omega-6/omega-3

ND: no detectado.

(a, b) – Las medias con letras diferentes muestran un efecto significativo del grupo de tratamiento P ≤ 0.05

Table 4. Effect of the partial replacement of beef tallow by canola oil; oat β-glucan concentrate or both of theme on fatty acids profile (expressed as g/100 g of fatty acids) of raw beef burger.

Tabla 4. Efecto del remplazo parcial de sebo de res por aceite de canola o por concentrado de β-glucano de avena, o por ambos en el perfil de ácidos grasos (expresado como g/100 g de ácidos grasos) de hamburguesa de carne de res cruda.

	Raw
	Control	O	B	O + B	SEM
C10:0	0.03^b	0.02^a	0.03^b	0.02^a	0.001
C12:0	0.03^b	0.02^a	0.03^b	0.02^a	0.001
C14:0	2.74^d	1.69^b	2.68^c	1.34^a	0.103
C14:1n5c	0.26^d	0.22^b	0.24^c	0.16^a	0.007
C15:0	0.27^d	0.18^b	0.25^c	0.15^a	0.008
C16:0	30.00^c	20.57^b	29.73^c	17.50^a	0.936
C16:1n7c	2.85^d	2.17^b	2.68^c	1.75^a	0.073
C17:0	0.93^d	0.59^b	0.86^c	0.48^a	0.031
C17:1n7c	0.42^d	0.36^b	0.38^c	0.30^a	0.007
C18:0	22.65^d	13.62^b	21.71^c	11.47^a	0.826
C18:1n9t	1.09^d	0.70^b	1.03^c	0.58^a	0.036
C18:1n9c	36.01^a	47.87^c	36.37^b	50.16^d	1.093
C18:2n6t	0.23^d	0.11^b	0.20^c	0.09^a	0.010
C18:2n6c	1.35^a	7.49^c	2.49^b	10.42^d	0.624
C18:3n3c	0.39^a	2.86^c	0.45^b	3.64^d	0.244
C18:3n6c	ND	0.07	ND	0.09	0.007
C20:0	0.17^a	0.26^c	0.18^b	0.30^d	0.009
C20:1c	0.22^a	0.62^c	0.25^b	0.75^d	0.036
C20:2c	0.02^ab	0.02^ab	0.02^a	0.03^b	0.001
C20:3n6c	0.05^b	0.04^a	0.04^a	0.05^c	0.001
C20:4n6c	0.04^bc	0.04^c	0.04^b	0.04^a	0.001
C21:0	0.02^c	0.00^a	0.02^c	0.01^b	0.002
C22:0	0.04^a	0.13^c	0.05^b	0.15^d	0.008
C22:1n9c	ND	0.07	ND	0.09	0.007
C22:2n6c	0.02^b	0.01^a	0.02^b	0.02^c	0.003
C24:0	0.01^a	0.04^d	0.01^b	0.03^c	0.002
C24:1n9c	ND	0.04	ND	0.05	0.003
ΣSFA	57.09^c	37.40^b	55.77^d	31.52^a	1.892
ΣMUFA	40.86^a	52.04^b	40.76^a	53.85^c	1.031
ΣPUFA	2.09^a	10.69^c	3.28^b	14.69^d	0.882
PUFA/SFA	0.04^a	0.29^c	0.06^b	0.47^d	0.030
AI	0.95^d	0.42^a	0.92^c	0.33^b	0.048
TI	2.32^d	0.88^b	2.20^c	0.65^a	0.127
h/H	1.20^a	2.61^b	1.25^a	3.47^c	0.162
LA/LNA	3.49^c	2.62^a	5.49^d	2.87^b	0.191
n6/n3	4.21^b	2.69^a	5.96^c	2.72^a	0.227

SEM: standard error of the mean;

SFA = saturated fatty acids;

MUFA = monounsaturated fatty acids;

PUFA = polyunsaturated fatty acids;

n − 6 = omega-6; n − 3 = omega-3

AI: atherogenic index;

TI: thrombogenic index;

IA: index of atherogenity = (12:0 + 4 × 14:0 + 16:0)/(MUFA + PUFA) calculated according to Ulbricht & Southgate (1991);

IT: index of thrombogenity = (12:0 + 16:0 + 18:0)/[(0.5 × MUFA)+(0.5 × n-6 PUFA)+(3 × n-3 PUFA)+ (n-3 PUFA/n-6 PUFA)] calculated according to Ulbricht & Southgate (1991);

h/H: hypocholesterolemic/hypercholesterolemic ratio [(C18:1+ PUFA)/(C14:0 + 16:0)] calculated according to Manuela Fernández (2007);

LA/LNA: linoleic/α-linolenic acid ratio

n6/n3: omega-6/omega-3 ratio

ND: not detected.

(a, b, c, d) – means with different letters in show significant effect of treatment group P ≤ 0.05

SEM: error estándar de la media;

SFA = ácidos grasos saturados;

MUFA = ácidos grasos monoinsaturados;

PUFA = ácidos grasos poliinsaturados;

n − 6 = omega-6; n − 3 = omega-3

AI: índice aterogénico;

TI: índice trombogénico;

IA: índice de aterogenicidad = (12: 0 + 4 × 14: 0 + 16: 0)/(MUFA + PUFA) calculado según Ulbricht y Southgate (1991);

IT: índice de trombogenicidad = (12:0 + 16:0 + 18:0)/[(0.5 × MUFA) + (0.5 × n-6 PUFA) + (3 × n-3 PUFA) + (n-3 PUFA/n-6 PUFA)] calculado de acuerdo con Ulbricht y Southgate (1991);

h/H: relación hipocolesterolémica/hipercolesterolémica [(C18:1+ PUFA)/(C14:0 + 16:0)] calculada según Manuela Fernández (2007);

LA/LNA: relación de ácido linoleico/α-linolénico

n6/n3: relación omega-6/omega-3

ND: no detectado.

(a, b, c, d) – significa con letras diferentes en mostrar un efecto significativo del grupo de tratamiento P ≤ 0.05

Table 5. Effect of the partial replacement of beef tallow by canola oil; oat β-glucan concentrate or both of theme on fatty acids profile (expressed as g/100 g of fatty acids) of grilled beef burger.

Tabla 5. Efecto del remplazo parcial de sebo de res por aceite de canola, por concentrado de β-glucano de avena o por ambos en el perfil de ácidos grasos (expresado como g/100 g de ácidos grasos) de hamburguesa de carne de res a la parrilla.

	Grilled
	Control	O	B	O + B	SEM
C10:0	0.03^b	0.02^b	0.02^b	0.00^a	0.002
C12:0	0.03^c	0.02^b	0.01^a	0.02^b	0.001
C14:0	2.89^d	1.76^a	2.76^c	1.91^b	0.085
C14:1n5c	0.24^d	0.15^a	0.22^c	0.17^b	0.006
C15:0	0.27^d	0.16^a	0.26^c	0.19^b	0.000
C16:0	31.25^d	21.00^a	30.65^c	22.30^b	0.792
C16:1n7c	2.79^d	1.83^a	2.57^c	1.96^b	0.068
C17:0	0.93^d	0.60^a	0.89^c	0.63^b	0.025
C17:1n7c	0.37^c	0.28^a	0.37^c	0.29^b	0.007
C18:0	23.24^d	15.01^a	22.48^c	15.97^b	0.629
C18:1n9t	1.09^d	0.68^a	1.05^c	0.77^b	0.030
C18:1n9c	34.83^a	46.03^d	35.58^b	44.50^c	0.859
C18:2n6t	0.21^d	0.12^a	0.20^c	0.14^b	0.006
C18:2n6c	0.96^a	7.40^d	1.86^b	6.88^c	0.489
C18:3n3c	0.29^a	2.83^c	0.34^a	2.42^b	0.197
C18:3n6c	ND	0.07	ND	0.06	0.006
C20:0	0.19^b	0.30^d	0.17^a	0.28^c	0.009
C20:1c	0.22^a	0.64^c	0.23^a	0.55^b	0.032
C20:2c	0.01^a	0.02^b	0.01^a	0.02^b	0.002
C20:3n6c	0.02^a	0.02^a	0.03^b	0.03^b	0.001
C20:4n6c	0.02^b	0.01^a	0.00^a	0.01^a	0.002
C21:0	0.02^a	0.05^b	0.01^a	0.01^a	0.003
C22:0	0.04^b	0.13^d	0.03^a	0.12^c	0.008
C22:1n9c	ND	0.08	ND	0.06	0.006
C22:2n6c	0.01^a	0.01^a	0.06^b	0.01^a	0.005
C24:0	0.01^a	0.05^c	0.01^a	0.04^b	0.003
C24:1n9c	ND	0.04	ND	0.04	0.003
ΣSFA	58.03^d	39.77^a	57.47^c	41.62^b	1.493
ΣMUFA	39.57^a	49.73^c	40.02^a	48.11^b	0.781
ΣPUFA	1.53^a	10.48^d	2.47^b	9.56^c	0.684
PUFA/SFA	0.03^a	0.26^d	0.04^b	0.23^c	0.018
AI	1.04^d	0.47^a	0.98^c	0.52^b	0.044
TI	2.54^d	0.96^a	2.39^c	1.09^b	0.122
h/H	1.10^a	2.51^d	1.17^b	2.27^c	0.107
LA/LNA	3.25^b	2.62^a	5.47^c	2.85^a	0.194
n6/n3	4.12^b	2.70^a	6.28^c	2.95^a	0.241

SEM: standard error of the mean;

SFA = saturated fatty acids;

MUFA = monounsaturated fatty acids;

PUFA = polyunsaturated fatty acids;

n − 6 = omega-6; n − 3 = omega-3

AI: atherogenic index;

TI: thrombogenic index;

IA: index of atherogenity = (12:0 + 4 × 14:0 + 16:0)/(MUFA + PUFA) calculated according to Ulbricht & Southgate (1991);

IT: index of thrombogenity = (12:0 + 16:0 + 18:0)/[(0.5 × MUFA)+(0.5 × n-6 PUFA)+(3 × n-3 PUFA)+ (n-3 PUFA/n-6 PUFA)] calculated according to Ulbricht & Southgate (1991);

h/H: hypocholesterolemic/hypercholesterolemic ratio [(C18:1+ PUFA)/(C14:0 + 16:0)] calculated according to Manuela Fernández (2007);

LA/LNA: linoleic/α-linolenic acid ratio

n6/n3: omega-6/omega-3 ratio

ND: not detected.

(a, b, c, d) – means with different letters in show significant effect of treatment group P ≤ 0.05

SEM: error estándar de la media;

SFA = ácidos grasos saturados;

MUFA = ácidos grasos monoinsaturados;

PUFA = ácidos grasos poliinsaturados;

n − 6 = omega-6; n − 3 = omega-3

AI: índice aterogénico;

TI: índice trombogénico;

IA: índice de aterogenicidad = (12: 0 + 4 × 14: 0 + 16: 0)/(MUFA + PUFA) calculado según Ulbricht y Southgate (1991);

IT: índice de trombogenicidad = (12: 0 + 16: 0 + 18: 0)/[(0.5 × MUFA) + (0.5 × n-6 PUFA) + (3 × n-3 PUFA) + (n-3 PUFA/n-6 PUFA)] calculado de acuerdo con Ulbricht y Southgate (1991);

h/H: relación hipocolesterolémica/hipercolesterolémica [(C18: 1 + PUFA)/(C14: 0 + 16: 0)] calculada según Manuela Fernández (2007);

LA/LNA: relación de ácido linoleico/α-linolénico

n6/n3: relación omega-6/omega-3

ND: no detectado.

(a, b, c, d) – significa con letras diferentes en mostrar un efecto significativo del grupo de tratamiento P ≤ 0.05

Table 6. Volatile compounds recognized by AroChemBase in raw burger samples (relative area of peaks [%]).

Tabla 6. Compuestos volátiles reconocidos por AroChemBase en muestras de hamburguesas crudas (área relativa de picos [%]).

				Relative area of peaks [%]
Group/compoound	K MXT-5	K MXT-17	Sensory descriptors	Control	O	B	O + B	SEM
Aldehyde
propanal	451	579	Etheral	27.13^a	39.04^bc	41.1^c	38.22^b	0.680
2-methylpentanal	515	837	Earthy	12.6^a	15.51^b	ND	ND	0.267
2-methylpropanal	516	626	Burnt	ND	ND	13.54^a	16.63^b	0.904
3-methylbutanal	665	729	Almond	ND	ND	ND	ND
2-methylbutanal	734	794	Almond	ND	ND	0.43	ND	0.025
benzeneacetaldehyde	1025	1199	Floral	0.82^a	0.78^a	1.13^b	0.72^a	0.024
(E, E)-2,4-nonadienal	1208	1287	Fatty	0.74^a	0.91^b	0.98^b	ND	0.018
Alcohol
ethanol	422	563	Alcoholic	0.22^a	0.92^b	4.28^c	0.64^b	0.195
2-methyl-2-propanol	480	627	-	ND	ND	ND	ND
1-Propanol	551	661	Alcoholic	2.52^a	2.31^a	7.89^b	7.93^b	0.330
2-furanmethanol	850	1023	Bread	ND	ND	ND	ND
Ketone
butane-2,3-dione	567	683	Butter	1.21^a	2.31^b	2.17^b	4.02^c	0.124
butane-2-one	589	696	Butter	ND	ND	0.71	ND
1-penten-3-one	676	787	Fishy	ND	ND	ND	ND
Alkane
octane	790	800	Alcane	ND	ND	ND	0.40	0.009
nonane	883	900	Alkane	5.90^c	3.63^b	2.65^a	3.68^b	0.153
Amine
1-butanamine	629	702	Ammoniacal	ND	ND	ND	ND
Ester
methyl isobutyrate	677	739	Floral	ND	0.63	ND	ND	0.028
methyl butanoate	713	788	Ester	ND	ND	ND	ND
ethyl isobutyrate	763	813	Fruity	1.34^a	1.99^b	2.29^c	2.08^b	0.044
Sulfur compounds
dimethyl sulfide	450	559	Cabbage	ND	ND	ND	ND
dimethyl disulfide	733	778	Cabbage	ND	ND	0.40	ND	0.012
Pyrazine
2,3-dimethylpyrazine	901	1005	Bread	ND	ND	ND	ND
Terpene
1R-(+)-alpha-pinene	927	939	Pine	11.10^c	7.32^a	7.71^a	8.83^b	0.190
1S-(-)-a-pinene	953	945	Herbaceous	20.62^c	14.59^b	ND	13.14^a	0.471
beta-pinene	969	994	Green	15.28^b	12.36^a	12.06^a	11.64^a	0.295

*MXT-5 – non polar column.

**MXT-1701 – slightly polar column.

ND: not detected.

(a, b, c, d) – means with different letters in show significant effect of treatment group P ≤ 0.05

* MXT-5 – columna no polar.

** MXT-1701 – columna ligeramente polar.

ND: no detectado.

(a, b, c, d) – Las medias con letras diferentes muestran un efecto significativo del grupo de tratamiento P ≤ 0.05.

Table 7. Volatile compounds recognized by AroChemBase in grilled burger samples (relative area of peaks [%]).

Tabla 7. Compuestos volátiles reconocidos por AroChemBase en muestras de hamburguesas a la parrilla (área relativa de picos [%]).

				Relative area of peaks [%]
Group/compoound	K MXT-5	K MXT-17	Sensory descriptors	Control	O	B	O + B	SEM
Aldehyde
propanal	451	579	Etheral	24.91^a	36.24^c	32.68^b	39.02^d	0.637
2-methylpentanal	515	837	Earthy	ND	2.15^a	ND	2.50^b	0.031
2-methylpropanal	516	626	Burnt	11.55^b	14.54^c	9.93^a	16.58^d	0.310
3-methylbutanal	665	729	Almond	0.42^a	0.56^b	0.43^a	ND	0.012
2-methylbutanal	734	794	Almond	0.17^a	0.35^b	ND	ND	0.015
benzeneacetaldehyde	1025	1199	Floral	0.97^b	0.71^a	0.98^b	0.67^a	0.018
(E, E)-2,4-nonadienal	1208	1287	Fatty	0.48^a	0.64^b	0.71^b	0.71^b	0.013
Alcohol
ethanol	422	563	Alcoholic	0.23^a	0.48^b	1.30^c	0.49^b	0.048
2-methyl-2-propanol	480	627	-	0.71^b	1.28^a	ND	ND	0.051
1-Propanol	551	661	Alcoholic	ND	ND	ND	ND
2-furanmethanol	850	1023	Bread	0.13	ND	ND	ND	0.006
Ketone
butane-2,3-dione	567	683	Butter	1.98^a	2.22^b	ND	3.38^c	0.082
butane-2-one	589	696	Butter	ND	ND	0.52^b	0.44^a	0.008
1-penten-3-one	676	787	Fishy	ND	0.47^a	ND	0.71^b	0.022
Alkane
octane	790	800	Alcane	ND	ND	ND	ND
nonane	883	900	Alkane	6.45^b	4.10^a	5.79^b	3.32^a	0.165
Amine
1-butanamine	629	702	Ammoniacal	ND	0.21a	0.36ab	0.49b	0.023
Ester
methyl isobutyrate	677	739	Floral	0.33^a	ND	0.67^b	ND	0.030
methyl butanoate	713	788	Ester	ND	ND	ND	0.21	0.008
ethyl isobutyrate	763	813	Fruity	0.61^a	0.94^b	2.38^d	1.41^c	0.085
Sulfur compounds
dimethyl sulfide	450	559	Cabbage	ND	ND	1.82	ND	0.054
dimethyl disulfide	733	778	Cabbage	0.15^a	ND	0.18^a	0.23^b	0.074
Pyrazine
2,3-dimethylpyrazine	901	1005	Bread	1.21^a	1.22^a	1.51^c	1.37^b	0.014
Terpene
1R-(+)-alpha-pinene	927	939	Pine	10.92^c	6.96^a	10.16^b	7.29^a	0.209
1S-(-)-a-pinene	953	945	Herbaceous	21.83^d	14.62^b	15.62^c	10.40^a	0.489
beta-pinene	969	994	Green	16.14^d	10.60^b	14.27^c	8.69^a	0.355

*MXT-5 – non polar column.

**MXT-1701 – slightly polar column.

ND: not detected.

(a, b, c, d) – means with different letters in show significant effect of treatment group P ≤ 0.05

* MXT-5 – columna no polar.

** MXT-1701 – columna ligeramente polar.

ND: no detectado.

(a, b, c, d) – Las medias con letras diferentes muestran un efecto significativo del grupo de tratamiento, P ≤ 0.05.

Table 8. Effect of the partial replacement of beef tallow by canola oil; oat β-glucan concentrate or both of theme on consumer acceptance of grilled beef burgers (mean).

Tabla 8. Efecto del remplazo parcial de sebo de res por aceite de canola, por concentrado de β-glucano de avena, o por ambos sobre la aceptación del consumidor de hamburguesas de carne de res a la parrilla (media).

Group	External appearance	Colour	Aroma	Taste	Juiciness	Texture	Overall acceptability
Control	8.69^AB	8.82^AB	8.53^B	8.69^C	8.92^C	8.55^B	8.66^B
O	8.57^AB	8.79^AB	8.39^B	8.62^BC	6.69^A	8.51^B	7.21^A
B	8.47^A	8.64^A	7.39^A	6.38^A	8.42^B	6.31^A	8.56^B
O + B	8.72^B	8.93^B	8.32^B	8.38^B	8.58^B	8.52^B	8.65^B
SEM	0.035	0.031	0.042	0.061	0.051	0.053	0.043

^{(A, B, C)} – means with different letters in column show significant effect of treatment group; * – P ≤ 0.05

^{(A, B, C)} – Las medias con letras diferentes en la columna muestran un efecto significativo del grupo de tratamiento; * – P ≤ 0.05