Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1111/jfpp.16126 http://hdl.handle.net/11449/222800 |
Resumo: | This research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement. Beef burger patties showed no change (p >.05) in most physicochemical characteristics (centesimal composition, cooking loss, water activity, color parameters), lipid oxidation, and fatty acid (FA) concentrations. The pH, C12:0 and conjugated linoleic acid (CLA) concentration of beef burger patties from young bulls fed with 1.5% lauric acid were higher (p <.01) compared animals without lauric acid in diet. Shear force of beef burger patties from young bull meat fed with 1.0 and 1.5% of lauric acid presented lower cut resistance compared with others treatments. The inclusion of up to 1.5% lauric acid improves the CLA concentration and softness of beef burger patties. Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the FA composition of beef burgers patties. Novelty impact statement: Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the fatty acids composition of the beef burger. Inclusion of up to 1.5% lauric acid in the Nellore steers diet is recommended because improves conjugated linoleic acid content and softness of beef burger from raw meat. |
id |
UNSP_a6a6cb3b8abc2dec10ce067fa531097d |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/222800 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acidThis research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement. Beef burger patties showed no change (p >.05) in most physicochemical characteristics (centesimal composition, cooking loss, water activity, color parameters), lipid oxidation, and fatty acid (FA) concentrations. The pH, C12:0 and conjugated linoleic acid (CLA) concentration of beef burger patties from young bulls fed with 1.5% lauric acid were higher (p <.01) compared animals without lauric acid in diet. Shear force of beef burger patties from young bull meat fed with 1.0 and 1.5% of lauric acid presented lower cut resistance compared with others treatments. The inclusion of up to 1.5% lauric acid improves the CLA concentration and softness of beef burger patties. Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the FA composition of beef burgers patties. Novelty impact statement: Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the fatty acids composition of the beef burger. Inclusion of up to 1.5% lauric acid in the Nellore steers diet is recommended because improves conjugated linoleic acid content and softness of beef burger from raw meat.Department of Animal Science Federal University of BahiaFederal University of SergipeState University of São Paulo – Escola Superior de Agricultura Luiz de QueirozDepartment of Animal Science Federal University of Campina GrandeUniversidade Federal da Bahia (UFBA)Universidade Federal de Sergipe (UFS)Universidade de São Paulo (USP)Federal University of Campina GrandeAraújo, Sergiane A.Ribeiro, Rebeca Dantas X.Lima, Anny Graycy V. O.Nascimento, Thiago Vinicius C.Silva Júnior, Jarbas MiguelSilva, Thadeu M.Pimentel, Paulo Roberto S.Santos, Neiri Jean A.Lanna, Dante P. D.Bezerra, Leilson R.Oliveira, Ronaldo L.2022-04-28T19:46:54Z2022-04-28T19:46:54Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1111/jfpp.16126Journal of Food Processing and Preservation, v. 46, n. 1, 2022.1745-45490145-8892http://hdl.handle.net/11449/22280010.1111/jfpp.161262-s2.0-85118483250Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Processing and Preservationinfo:eu-repo/semantics/openAccess2022-04-28T19:46:54Zoai:repositorio.unesp.br:11449/222800Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:48:17.826724Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid |
title |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid |
spellingShingle |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid Araújo, Sergiane A. |
title_short |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid |
title_full |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid |
title_fullStr |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid |
title_full_unstemmed |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid |
title_sort |
Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid |
author |
Araújo, Sergiane A. |
author_facet |
Araújo, Sergiane A. Ribeiro, Rebeca Dantas X. Lima, Anny Graycy V. O. Nascimento, Thiago Vinicius C. Silva Júnior, Jarbas Miguel Silva, Thadeu M. Pimentel, Paulo Roberto S. Santos, Neiri Jean A. Lanna, Dante P. D. Bezerra, Leilson R. Oliveira, Ronaldo L. |
author_role |
author |
author2 |
Ribeiro, Rebeca Dantas X. Lima, Anny Graycy V. O. Nascimento, Thiago Vinicius C. Silva Júnior, Jarbas Miguel Silva, Thadeu M. Pimentel, Paulo Roberto S. Santos, Neiri Jean A. Lanna, Dante P. D. Bezerra, Leilson R. Oliveira, Ronaldo L. |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal da Bahia (UFBA) Universidade Federal de Sergipe (UFS) Universidade de São Paulo (USP) Federal University of Campina Grande |
dc.contributor.author.fl_str_mv |
Araújo, Sergiane A. Ribeiro, Rebeca Dantas X. Lima, Anny Graycy V. O. Nascimento, Thiago Vinicius C. Silva Júnior, Jarbas Miguel Silva, Thadeu M. Pimentel, Paulo Roberto S. Santos, Neiri Jean A. Lanna, Dante P. D. Bezerra, Leilson R. Oliveira, Ronaldo L. |
description |
This research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement. Beef burger patties showed no change (p >.05) in most physicochemical characteristics (centesimal composition, cooking loss, water activity, color parameters), lipid oxidation, and fatty acid (FA) concentrations. The pH, C12:0 and conjugated linoleic acid (CLA) concentration of beef burger patties from young bulls fed with 1.5% lauric acid were higher (p <.01) compared animals without lauric acid in diet. Shear force of beef burger patties from young bull meat fed with 1.0 and 1.5% of lauric acid presented lower cut resistance compared with others treatments. The inclusion of up to 1.5% lauric acid improves the CLA concentration and softness of beef burger patties. Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the FA composition of beef burgers patties. Novelty impact statement: Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the fatty acids composition of the beef burger. Inclusion of up to 1.5% lauric acid in the Nellore steers diet is recommended because improves conjugated linoleic acid content and softness of beef burger from raw meat. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-28T19:46:54Z 2022-04-28T19:46:54Z 2022-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1111/jfpp.16126 Journal of Food Processing and Preservation, v. 46, n. 1, 2022. 1745-4549 0145-8892 http://hdl.handle.net/11449/222800 10.1111/jfpp.16126 2-s2.0-85118483250 |
url |
http://dx.doi.org/10.1111/jfpp.16126 http://hdl.handle.net/11449/222800 |
identifier_str_mv |
Journal of Food Processing and Preservation, v. 46, n. 1, 2022. 1745-4549 0145-8892 10.1111/jfpp.16126 2-s2.0-85118483250 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Processing and Preservation |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129360084860928 |