HEALTHIER BEEF PATTIES ENRICHED WITH SOYBEAN OIL. OPTIMIZATION OF NUTRIENTS RETENTION

MARA C. ROMERO; ANA M. ROMERO, MARINA M. DOVAL, OSCAR A. GARRO, AND MARÍA A. JUDIS

Durban

Conferencia; World Soybean Research Conference 2013; 2013

Protein Research Foundation and the Oil and Protein Seeds Development Trust

 In recent years beef products have been developed by substituting animal fat for vegetable oils as to be more in line with health recommendations by reducing saturated fatty acids (SFA) and increasing monounsaturated fatty acids (MUFA) or/and polyunsaturated fatty acids (PUFA). Products like burgers or patties are the meat products widely accepted by all population, and among the advantages that they present is the possibility of inducing changes of composition to improve their nutritional value and their potential health-beneficial properties (López-López et al. 2010). The soybean oil addition improve the fatty acids profile of cooked meat product, but the elaboration and cooking process generally decreasing fat content provided by the vegetable oil (Romero et al, 2010). The objective of the study was to increase nutrients retention of beef patties enriched with soybean oil, through addition of proteins and carbohydrates, and soya sprouts as antioxidant. To carry out this aim, additives were incorporated into meat patties (elaborated with 80% beef, 10% soybean oil and 10 % lard plus 1% soya sprouts over total mass) at 0%, 3% and 6% of whey protein and 0%, 5% and 10% of maize starch. The mixture was molded to obtain patties of approximately 100 g each one, and then they were cooked into an electric oven (200 °C) until internal temperature reached 72 ºC. Moisture, protein, fat and ash contents were analyzed according to AOAC methods. Total carbohydrates were quantified spectrophotometrically using anthrone Clegg’s method. The results showed that all additive combinations exerted significant differences (p<0.05) on moisture, protein, fat and ash contents of cooked patties. The optimum combination of additives for the minimum loss of nutrients was 6 % of whey protein and 8 % of maize starch, which reduced 57 %, 41 %, 30 % and 73 % moisture, fat, protein and ash losses, respectively. Besides, in this product the available carbohydrates level was 2.14 g due to partial hydrolysis during the cooking process of the starch added. Thus, whey protein and maize starch could be added to increase nutrients retention enhancing nutritional value and health benefits of enriched beef patties.