Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation

LOS, Paulo Ricardo; MARSON, Gabriela Vollet; DUTCOSKY, Sílvia Deboni; NOGUEIRA, Alessandro; MARINHO, Marina Tolentino; SIMÕES, Deise Rosana Silva

doi:10.1590/fst.22518

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Original Article • Food Sci. Technol (Campinas) 40 (Suppl. 1) • June 2020 • https://doi.org/10.1590/fst.22518 copy

Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation

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Abstract

The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reduction, color, texture and sensorial parameters were accessed. Models showed, with a 94.5% of variance explained, that the inclusion of POO and CO should be limited in order to maintain a low acidity index and texture parameters comparable to commercial burgers of similar composition. Preference test, consumer profile, acceptability, penalty analysis and Check-all-that-apply (CATA) results indicated that a parcial replacement of pork fat (PF) can be considered. In sum, formulations with improved fat composition (50 or 33% replaced animal fat by POO and CO) were obtained.

Keywords:
beef hamburgers; CATA; consumer profile; just about right; penalty analysis; pomace olive oil; unsaturated fats; processed meat

Formulations	POO (%)	CO (%)	PF (%)
F1	100	-	-
F2	-	-	100
F3	-	100	-
F4	50	-	50
F5	50	50	-
F6	-	50	50
F7	33.3	33.3	33.3
F8	66.7	16.7	16.7
F9	16.7	16.7	66.7
F10	16.7	66.7	16.7

Samples	Lipids (g/ 100g)	Acidity Index (% FFA)	CY (%)	MR (%)	DR (%)	L*	a*	b*
F1	9.09±0.37^E	0.86 ± 0.00^E	70.40 ± 1.23^F	38.04 ± 0.10^A	15.20 ± 2.8^C	45.70 ± 2.7^AB	5.87 ± 0.37^ABCD	16.01 ± 0.55^A
F2	18.35 ± 1.33^A	1.15 ± 0.41^D	74.70 ± 0.33^B	30.04 ± 0.61^C	18.40 ± 4.1^B	48.80 ± 3.8^A	5.49 ± 1.10^D	15.48 ± 0.88^C
F3	11.07 ± 0.64^F	0.79 ± 0.31^F	71.80 ± 1.20^C	36.38 ± 0.05^AB	17.30 ± 1.7^AB	47.60 ± 2.0^AB	5.56 ± 0.45^CD	15.44 ± 0.29^C
F4	12.95 ± 0.52^C	0.86 ± 0.00^E	67.80 ± 1.51^G	34.51 ± 2.92^ABC	17.50 ± 1.3^AB	46.34 ± 2.6^AB	6.01 ± 0.21^ABC	15.71 ± 0.35^B
F5	10.50 ± 0.80^D	2.01 ± 0.00^A	70.80 ± 3.08^D	27.70 ± 0.93^BC	17.80 ± 4.8^AB	47.60 ± 1.7^A	5.78 ± 0.27^BCD	15.54 ± 0.41^C
F6	11.38 ± 0.23^F	1.44 ± 0.00^C	70.90 ± 1.35^D	34.86 ± 1.42^ABC	17.30 ± 0.3^AB	47.50 ± 2.6^AB	5.98 ± 0.76^ABCD	15.66 ± 0.63^C
F7	12.66 ± 1.96^G	2.01 ± 0.00^A	66.30 ± 3.29^H	30.59 ± 1.67^C	20.20 ± 1.7^A	45.20 ± 1.2^ABC	6.59 ± 0.42^A	16.38 ± 0.47^A
F8	14.56 ± 0.41^B	1.44 ± 0.00^C	68.30 ± 0.89^F	34.76 ± 3.13^ABC	18.50 ± 1.4^B	46.10 ± 2.4^AB	5.93 ± 0.54^AB	15.90 ± 0.48^B
F9	12.38 ± 3.57^G	1.15 ± 0.41^D	76.70 ± 0.78^A	39.23 ± 1.10^A	17.10 ± 0.6^AB	48.00 ± 1.5^A	5.61 ± 0.36^CD	15.75 ± 0.60^C
F10	12.56 ± 0.67^G	1.58 ± 0.20^B	65.00 ± 0.78^H	34.19 ± 0.88^ABC	18.60 ± 2.9^B	45.30 ± 2.5^ABC	6.04 ± 0.41^ABC	15.66 ± 0.33^C
p value	0.000	0.000	0.000	0.000	0.056	0.000	0.000	0.000

Samples	Lipids (g/ 100g)	AI (% FFA)
F1	10.16 ± 1.84^C	1.44 ± 0.00^AB
F2	13.22 ± 1.41^AB	1.58 ± 0.20^AB
F3	14.88 ± 0.54^A	1.15 ± 0.00^AB
F4	13.28 ± 0.32^A	1.15 ± 0.00^AB
F5	9.54 ± 0.32^D	1.01 ± 0.02^B
F6	12.15 ± 6.31^B	1.29 ± 0.20^AB
F7	9.67 ± 2.21^D	1.15 ± 0.00^AB
F8	11.08 ± 0.56^B	1.15 ± 0.00^AB
F9	8.98 ± 0.54^E	1.44 ± 0.41^AB
F10	10.52 ± 0.87^C	1.29 ± 0.20^AB
p value	0.000	0.000

	Toughness (kg s)	Tenderness (kg)	Hardness (g)	Elasticity*	Cohesiveness*	Chewiness (g)	Resilience*	Adhesiveness (g s)
F1	5.32 ± 2.53^b	0.88 ± 0.16^a	1021 ± 176^bc	0.92 ± 0.03^a	0.81 ± 0.01^ab	760 ± 118^bcd	0.35 ± 0.02^cde	-1.11 ± 0.52^a
F2	8.65 ± 0.54^ab	1.09 ± 0.11^a	913 ± 190^bc	0.90 ± 0.04^a	0.81 ± 0.02^ab	661 ± 110^bcd	0.37 ± 0.01^abcd	-1.22 ± 0.93^a
F3	8.00 ± 1.01^ab	0.99 ± 0.11^a	1086 ± 168^bc	0.92 ± 0.03^a	0.81 ± 0.02^ab	804 ± 107^bcd	0.33 ± 0.02^e	-2.07 ± 0.44^a
F4	6.84 ± 0.14^ab	0.89 ± 0.03^a	1193 ± 245^ab	0.90 ± 0.02^a	0.79 ± 0.02^ab	849 ± 149^abc	0.33 ± 0.02^e	-2.03 ± 1.95^a
F5	7.31 ± 0.22^ab	0.99 ± 0.11^a	1032 ± 198^bc	0.93 ± 0.03^a	0.81 ± 0.01^ab	768 ± 130^bcd	0.36 ± 0.02^bcde	-2.63 ± 0.88^a
F6	6.76 ± 1.20^ab	0.93 ± 0.04^a	762 ± 231^c	0.92 ± 0.03^a	0.81 ± 0.01^a	567 ± 167^cd	0.36 ± 0.02^abcde	-0.72 ± 0.52^a
F7	9.25 ± 0.43^a	1.10 ± 0.17^a	1000 ± 214^bc	0.93 ± 0.04^a	0.81 ± 0.02^ab	749 ± 127^bcd	0.36 ± 0.02^abcde	-1.35 ± 1.17^a
F8	9.11 ± 1.07^a	1.22 ± 0.15^a	798 ± 168^c	0.91 ± 0.04^a	0.81 ± 0.02^ab	583 ± 100^cd	0.36 ± 0.02^abcde	-1.36 ± 0.50^a
F9	8.35 ± 0.20^ab	1.02 ± 0.10^a	696 ± 194^c	0.91 ± 0.04^a	0.81 ± 0.01^ab	511 ± 147^d	0.39 ± 0.02^ab	-1.87 ± 1.35^a
F10	8.66 ± 0.15^ab	1.12 ± 0.11^a	1195 ± 172^ab	0.92 ± 0.02^a	0.80 ± 0.01^ab	878 ± 105^abc	0.35 ± 0.02^cde	-3.25 ± 1.77^a

Attributes	p-values	F2	F4	F8	F9
Good Quality	0.240	0.447^a	0.561^a	0.482^a	0.482^a
Rubbery	0.012	0.246^ab	0.175^ab	0.298^b	0.149^a
Salty taste	0.221	0.421^a	0.491^a	0.456^a	0.386^a
Soft	0.005	0.421^a	0.605^b	0.456^ab	0.570^ab
Barbecue odor	0.002	0.149^a	0.228^ab	0.289^b	0.333^b
Juicy	0.018	0.421^a	0.553^ab	0.465^ab	0.596^b
Easy to chew	0.005	0.500^a	0.702^b	0.535^a	0.579^ab
Intermediate Quality	0.005	0.298^b	0.123^a	0.246^ab	0.272^b
Cheap	0.665	0.237^a	0.202^a	0.263^a	0.246^a
Homogeneous batter	0.299	0.377^a	0.404^a	0.316^a	0.316^a
“Want more”	0.007	0.184^a	0.333^b	0.184^a	0.219^ab
Fat after flavor	0.002	0.333^ab	0.219^a	0.228^a	0.404^b
Intermediate price	0.160	0.228^a	0.333^a	0.228^a	0.272^a

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[1] *Corresponding author: pauloricardolos@yahoo.com.br