Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives

Detalhes bibliográficos
Autor(a) principal: Novello, Daiana
Data de Publicação: 2013
Outros Autores: Pollonio, Marise Aparecida Rodrigues
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/16221
Resumo: The aim of this study was to evaluate the effect of adding golden flaxseed and derivatives on cholesterol and lipid oxidation of beef burger. Burgers were prepared with 5.0% oil, or flour, or seeds of golden flaxseed, besides a control formulation (without the addition of flaxseed or derivatives). They were kept in a freezer for 90 days, at ‑18ºC. Cholesterol content and oxidative stability of raw and grilled products were determined. The lowest cholesterol levels were observed in the products with flaxseed oil. However, the addition of flaxseed and derivatives increased the lipid oxidation in beef burgers after storage (higher contents of malonaldehyde).
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spelling Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivativesTeores de colesterol e oxidação lipídica em hambúrguer bovino com adição de linhaça dourada e derivadosLinum usitatissimum; functional food; meat; fatLinum usitatissimum; alimento funcional; carne; gorduraThe aim of this study was to evaluate the effect of adding golden flaxseed and derivatives on cholesterol and lipid oxidation of beef burger. Burgers were prepared with 5.0% oil, or flour, or seeds of golden flaxseed, besides a control formulation (without the addition of flaxseed or derivatives). They were kept in a freezer for 90 days, at ‑18ºC. Cholesterol content and oxidative stability of raw and grilled products were determined. The lowest cholesterol levels were observed in the products with flaxseed oil. However, the addition of flaxseed and derivatives increased the lipid oxidation in beef burgers after storage (higher contents of malonaldehyde). O objetivo deste trabalho foi avaliar o efeito da adição de linhaça‑dourada e derivados sobre os teores de colesterol e a oxidação lipídica em hambúrguer bovino. Foram elaborados hambúrgueres com 5,0% de óleo, ou farinha, ou sementes de linhaça‑dourada, além de uma formulação‑controle (sem adição de linhaça ou derivados). Os hambúrgueres foram mantidos congelados, a ‑18ºC, por 90 dias. Determinou-se o teor de colesterol e a estabilidade oxidativa dos produtos crus e grelhados. Os menores teores de colesterol foram observados nos produtos com óleo de linhaça. No entanto, a adição de linhaça e derivados aumentou a oxidação lipídica em hambúrguer bovino (maiores valores de malonaldeído), após o armazenamento. Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCNPQNovello, DaianaPollonio, Marise Aparecida Rodrigues2013-10-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/16221Pesquisa Agropecuaria Brasileira; v.48, n.7, jul. 2013; 805-808Pesquisa Agropecuária Brasileira; v.48, n.7, jul. 2013; 805-8081678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/16221/12240https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/16221/10149info:eu-repo/semantics/openAccess2013-10-31T18:42:05Zoai:ojs.seer.sct.embrapa.br:article/16221Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2013-10-31T18:42:05Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
Teores de colesterol e oxidação lipídica em hambúrguer bovino com adição de linhaça dourada e derivados
title Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
spellingShingle Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
Novello, Daiana
Linum usitatissimum; functional food; meat; fat
Linum usitatissimum; alimento funcional; carne; gordura
title_short Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
title_full Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
title_fullStr Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
title_full_unstemmed Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
title_sort Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives
author Novello, Daiana
author_facet Novello, Daiana
Pollonio, Marise Aparecida Rodrigues
author_role author
author2 Pollonio, Marise Aparecida Rodrigues
author2_role author
dc.contributor.none.fl_str_mv
CNPQ
dc.contributor.author.fl_str_mv Novello, Daiana
Pollonio, Marise Aparecida Rodrigues
dc.subject.por.fl_str_mv Linum usitatissimum; functional food; meat; fat
Linum usitatissimum; alimento funcional; carne; gordura
topic Linum usitatissimum; functional food; meat; fat
Linum usitatissimum; alimento funcional; carne; gordura
description The aim of this study was to evaluate the effect of adding golden flaxseed and derivatives on cholesterol and lipid oxidation of beef burger. Burgers were prepared with 5.0% oil, or flour, or seeds of golden flaxseed, besides a control formulation (without the addition of flaxseed or derivatives). They were kept in a freezer for 90 days, at ‑18ºC. Cholesterol content and oxidative stability of raw and grilled products were determined. The lowest cholesterol levels were observed in the products with flaxseed oil. However, the addition of flaxseed and derivatives increased the lipid oxidation in beef burgers after storage (higher contents of malonaldehyde).
publishDate 2013
dc.date.none.fl_str_mv 2013-10-18
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/16221
url https://seer.sct.embrapa.br/index.php/pab/article/view/16221
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/16221/12240
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/16221/10149
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.48, n.7, jul. 2013; 805-808
Pesquisa Agropecuária Brasileira; v.48, n.7, jul. 2013; 805-808
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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