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The effect of nuts and oilseeds enriching on the quality of restructured beef steaks

Florowski, Tomasz, Florowska, Anna, Chmiel, Marta, Dasiewicz, Krzysztof, Adamczak, Lech, Pietrzak, Dorota
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.104 pp. 128-133
adverse effects, beef, color, cooking quality, linseed, lipid composition, omega-3 fatty acids, peanuts, pecans, pistachios, polyunsaturated fatty acids, seeds, sensory properties, steaks, texture, walnuts
The objective of the study was to determine the effect of enrichment of restructured beef steaks with various types of nuts and oilseeds on their quality. According to our results, the addition of nuts and oilseeds affected the quality of the various features of the products. Among the studied nuts and oilseeds, flaxseeds showed the most adverse effect on the quality of the product. It caused, i.a.: significant (P < 0.05) increase in cooking loss (from control 12.2–14.9%), reduction of shear force (from control 91.5 to 35.6 N) and penetration force (from control 47,7–19.1 N), color change (increase L*, a*, b* parameters) and a reduction of scores granted for the product in sensory quality evaluation. Concurrently, the addition of these seeds allowed to a significant (P < 0.05) increase the content of n-3 PUFA in the product (from 0.49 control to 22.24%). The slightest changes were found in the texture and sensory quality of the products after the addition of pecan nuts, walnuts, peanuts, and pistachios. Among the nuts tested, the most nutritionally beneficial modification of lipid profile (increasing n-3 PUFA to 6.06%) was obtained by the addition of walnuts.