Resumo

MONTALVO-NAVARRO, Carlos et al. Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum. Biotecnia [online]. 2022, vol.24, n.1, pp.97-106.  Epub 13-Jun-2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v24i1.1534.

The response surface methodology was used to study the effects of flaxseed flour (FS), mango pulp (MP), and dried prune (DP), on the physicochemical and sensory properties of beef patties. In addition, its incorporation into the meat formulation was optimized to increase the content of polyunsaturated fatty acids without demerit in their quality properties, by using a mixture design. According to the obtained models, FS and MP addition increased the instrumental color values (p < 0.05), while DP decreased them. The pH values decreased by the addition of MP or DP, and cooking yield increased by the addition of FS and DP. The incorporation of MP or DP increased sensory properties and texture values, while FS had a contrary effect. The optimized formulation included 6 % FS, 10.5 % MP and 3.5 % DP, which resulted in a higher amount of polyunsaturated fatty acids, mainly omega-3. Beef patties formulated with FS, MP, and DP could be a healthier food alternative for the population. Further studies are necessary to demonstrate the impact of its consumption on the health of consumers.

Palavras-chave : beef patties; functional meat products; new products development.

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