Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid
Sergiane A. Araújo
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Writing - original draft
Search for more papers by this authorRebeca Dantas X. Ribeiro
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Supervision
Search for more papers by this authorAnny Graycy V. O. Lima
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Supervision
Search for more papers by this authorThiago Vinicius C. Nascimento
Federal University of Sergipe, Sergipe, Brazil
Contribution: Supervision
Search for more papers by this authorJarbas Miguel Silva Júnior
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Writing - review & editing
Search for more papers by this authorThadeu M. Silva
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Supervision
Search for more papers by this authorPaulo Roberto S. Pimentel
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Investigation
Search for more papers by this authorNeiri Jean A. Santos
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Investigation
Search for more papers by this authorDante P. D. Lanna
State University of São Paulo – Escola Superior de Agricultura Luiz de Queiroz, São Paulo, Brazil
Contribution: Supervision
Search for more papers by this authorLeilson R. Bezerra
Department of Animal Science, Federal University of Campina Grande, Campina Grande, Brazil
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Ronaldo L. Oliveira
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Correspondence
Ronaldo L. Oliveira, Federal University of Bahia, Department of Animal Science, Av. Adhemar de Barros, 500, Ondina, 40170-110, Salvador, Bahia, Brazil.
Email: [email protected]
Contribution: Resources
Search for more papers by this authorSergiane A. Araújo
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Writing - original draft
Search for more papers by this authorRebeca Dantas X. Ribeiro
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Supervision
Search for more papers by this authorAnny Graycy V. O. Lima
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Supervision
Search for more papers by this authorThiago Vinicius C. Nascimento
Federal University of Sergipe, Sergipe, Brazil
Contribution: Supervision
Search for more papers by this authorJarbas Miguel Silva Júnior
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Writing - review & editing
Search for more papers by this authorThadeu M. Silva
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Supervision
Search for more papers by this authorPaulo Roberto S. Pimentel
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Investigation
Search for more papers by this authorNeiri Jean A. Santos
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Contribution: Investigation
Search for more papers by this authorDante P. D. Lanna
State University of São Paulo – Escola Superior de Agricultura Luiz de Queiroz, São Paulo, Brazil
Contribution: Supervision
Search for more papers by this authorLeilson R. Bezerra
Department of Animal Science, Federal University of Campina Grande, Campina Grande, Brazil
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Ronaldo L. Oliveira
Department of Animal Science, Federal University of Bahia, Salvador, Brazil
Correspondence
Ronaldo L. Oliveira, Federal University of Bahia, Department of Animal Science, Av. Adhemar de Barros, 500, Ondina, 40170-110, Salvador, Bahia, Brazil.
Email: [email protected]
Contribution: Resources
Search for more papers by this authorFunding information
National Council for Scientific and Technological Development (Brazil), the Bahia State Research Foundation (FAPESB), and the Coordination for the Improvement of Greater Education Personnel (CAPES).
Abstract
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.
CONFLICT OF INTEREST
The authors have no conflicts of interest to declare.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
REFERENCES
- Adeyemi, K. D., Sabow, A. B., Shittu, R. M., Karim, R., & Sazili, A. Q. (2015). Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats. Journal of Animal Science and Biotechnology, 6, 51–59. https://doi.org/10.1186/s40104-015-0050-z
- Akwetey, W. Y., & Knipe, C. L. (2012). Sensory attributes and texture profile of beef burgers with gari. Meat Science, 92, 745–748. https://doi.org/10.1016/j.meatsci.2012.06.032
- Almeida, F. A., Sobrinho, A. S., Endo, V., Columbeli, A. C., Lima, N. L. L., Zeola, N. M. B. L., & Cirne, L. G. A. (2019). Quality of hamburger and sausages made with meat of lambs fed with sunflower seeds and vitamin E. Boletim Ind. Anim, 76, 1–8.
- Alves, D. D., Goes, R. H. T. B., & Mancio, A. B. (2005). Beef meat tenderness. Ciência Animal Brasileira, 6(3), 135–149.
- AMSA (2015). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat, 2nd ed. American Meat Science Association, version 1.0.
- AOAC (2012). Official methods of analysis, 19th. ed. Association of Official Analytical Chemists (AOAC).
- Bastos, S. C., Pimenta, M. E. S. G., Pimenta, C. J., Reis, T. A., Nunes, C. A., Pinheiro, A. C. M., Fabrício, L. F. F., & Leal, S. R. (2014). Alternative fat substitutes for beef burger: Technological and sensory characteristics. The Journal of Food Science and Technology, 51(9), 2046–2053. https://doi.org/10.1007/s13197-013-1233-2
- Bessa, R. J. B., Alves, S. P., & Santos-Silva, J. (2015). Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat. European Journal of Lipid Science and Technology, 117, 1325–1344. https://doi.org/10.1002/ejlt.201400468
- Bezerra, H. V. A., Buarque, V. L. M., Silva, L. S. B., Leme, P. R. P., Vidal, A. M. C., Vaz, A. C. N., Gallo, S. B., Silva, S. L., & Leme, P. R. (2020). Effect of castor and cashew nut shell oils, selenium and vitamin e as antioxidants on the health and meat stability of lambs fed a high-concentrate diet. Antioxidants, 9, 1298. https://doi.org/10.3390/antiox9121298
- Biffin, T. E., Smith, M. A., Bush, R. D., Collins, D., & Hopkins, D. L. (2019). The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat. Meat Science, 156, 125–130. https://doi.org/10.1016/j.meatsci.2019.05.026
- Bligh, E. C., & Dyer, W. J. (1959). A rapid method of total lipid. Extraction and purification. Journal of Physiology and Biochemistry, 37, 911–917. https://doi.org/10.1139/y59-099
- Brazil (2000). Ministério da Agricultura, Pecuária e Abastecimento, Brasil, Instrução Normativa no 20 de 31 de Julho de 2000. Anexo IV. Regulamento técnico de identidade e qualidade de hambúrguer. Diário Oficial da República Federativa da União, seção 1, 14.
- Chin, S. F., Liu, W., Storkson, J. M., Ha, Y. L., & Pariza, M. W. (1992). Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognised class of anticarcinogens. Journal of Food Composition and Analysis, 5, 185–197. https://doi.org/10.1016/0889-1575(92)90037-K
- Chin, S. F., Storkson, J. M., Liu, W., Albright, K. J., & Pariza, M. W. (1994). Conjugated linoleic acid (9,11-and 10, 12-octadecadienoic acid) is produced in conventional but not germ-free rats fed linoleic acid. The Journal of Nutrition, 124, 694–701. https://doi.org/10.1093/jn/124.5.694
- Cho, S., Kang, S. M., Seong, P., Kang, G., Kim, Y., Kim, J., Lee, S., & Kim, S. (2016). Effect of aging time on physicochemical meat quality and sensory property of Hanwoo bull beef. Korean Journal for Food Science of Animal Resources, 36, 68–76. https://doi.org/10.5851/kosfa.2016.36.1.68
- Clonan, A., Roberts, K. E., & Holdsworth, M. (2016). Socioeconomic and demographic drivers of red and processed meat consumption: Implications for health and environmental sustainability. The Proceedings of the Nutrition Society, 75(3), 367–373. https://doi.org/10.1017/S0029665116000100
- de Araújo, S. A., Ribeiro, R. D. X., Lima, A. G. V. O., Nascimento, T. V. C., da Silva Júnior, J. M., Barbosa, A. M., Pimentel, P. R. S., Santos, N. J. A., Bezerra, L. R., Pereira, E. S., & Oliveira, R. L. (2020). Physicochemical properties, lipid oxidation, and fatty acid composition of sausage prepared with meat of young Nellore bulls fed a diet with Lauric acid. European Journal of Lipid Science and Technology, 122, 2000087. https://doi.org/10.1002/ejlt.202000087
- de Gouvêa, A. A., Oliveira, R. L., de Assis, D. Y., Borja, M. S., Ribeiro, R. D. X., Leão, A. G., Oliveira, P. A., & Bezerra, L. R. (2018). Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake. Italian Journal of Animal Science, 17, 73–80. https://doi.org/10.1080/1828051X.2017.1345661
- de Gouvêa, A. A., Oliveira, R. L., Leão, A. G., Assis, D. Y., Bezerra, L. R., Nascimento Júnior, N. G., Trajano, J. S., & Pereira, E. S. (2016). Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake. Journal of the Science of Food and Agriculture, 96(11), 3668–3672. https://doi.org/10.1002/jsfa.7548
- Du, M., & Ahn, D. U. (2002). Effect of antioxidants on the quality of irradiated sausages prepared with Turkey thigh meat. Poultry Science Journal, 81, 1251–1256. https://doi.org/10.1093/ps/81.8.1251
- Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. Food Research International, 64, 171–181. https://doi.org/10.1016/j.foodres.2014.06.022
- Fanzo, J., Davis, C., Fanzo, J., & Davis, C. (2021). Transformations across diets and food systems. Global food systems, diets, and nutrition. Palgrave Studies in Agricultural Economics and Food Policy (pp. 71–84). Palgrave Macmillan. https://doi.org/10.1007/978-3-030-72763-5_6
- Gesteira, S. M., Oliveira, R. L., Silva, T. M., Ribeiro, R. D. X., Ribeiro, C. V. D. M., Pereira, E. S., Lanna, D. P. D., Pinto, L. F. B., Rocha, T. C., Vieira, J. F., & Bezerra, L. R. (2018). Physicochemical quality, fatty acid composition, and sensory analysis of Nellore steers meat fed with inclusion of condensed tannin in the diet. Journal of Food Science, 83, 1366–1372. https://doi.org/10.1111/1750-3841.14136
- Hall, M. B. (2000). Calculation of non-structural carbohydrate content of feeds that contain non-protein nitrogen. University of Florida, Bulletin 339, p. A-25.
- Hallenstvedt, E., Øverland, M., Rehnberg, A., Kjos, N. P., & Thomassen, M. (2012). Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value. Meat Science, 90(1), 244–251. https://doi.org/10.1016/j.meatsci.2011.07.006
- Hamm, R. (1986). Functional properties of the miofibrilar system and their measurement. In P. J. Bechtel (Ed.), Muscle as food (pp. 135–199). Academic Press.
10.1016/B978-0-12-084190-5.50009-6 Google Scholar
- Hartmam, L., & Lago, B. C. (1973). A rapid preparation of fatty methyl esters from lipids. Laboratory Practice, 22(6), 475–476.
- Hunt, M. C., & King, A. (2012). Meat color measurement guidelines (pp. 1–135). American Meat Science Association (AMSA).
- Kepler, C. R., Hirons, K. P., Mcneill, J. J., & Tove, S. B. (1966). Intermediates and products of the biohydrogenation of linoleic acid by Butyrivibrio fibrisolvens. Journal of Biological Chemistry, 241, 1350–1354. https://doi.org/10.1016/S0021-9258(18)96781-5
- Koohmaraie, M. (1994). Muscle proteinases and meat aging. Meat Science, 36(3), 93–104. https://doi.org/10.1016/0309-1740(94)90036-1
- Li, Y., & Liu, S. (2012). Reducing lipid peroxidation for improving colour stability of beef and lamb: Onfarm considerations. Journal of the Science of Food and Agriculture, 92, 719–729. https://doi.org/10.1002/jsfa.4715
- Licitra, G., Hernandez, T. M., & Van Soest, P. J. (1996). Standardization of procedures for nitrogen fractionation of ruminant feeds. Animal Feed Science and Technology, 57, 347–358. https://doi.org/10.1016/0377-8401(95)00837-3
- Mat Yasin, M. H., Mamat, R., Najafi, G., Ali, O. M., Yusop, A. F., & Ali, M. H. (2017). Potentials of palm oil as new feedstock oil for a global alternative fuel: A review. Renewable and Sustainable Energy Reviews, 79, 1034–1049. https://doi.org/10.1016/j.rser.2017.05.186
- Mensink, R. P., Zock, P. L., Kester, A. D., & Katan, M. B. (2003). Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: A meta-analysis of 60 controlled trials. The American Journal of Clinical Nutrition, 77(5), 1146–1155. https://doi.org/10.1093/ajcn/77.5.1146
- Miltenburg, G. A., Wensing, T., Smulders, F. J., & Breukink, H. J. (1992). Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass color of veal. Journal of Animal Science, 70(9), 2766–2772. https://doi.org/10.2527/1992.7092766x
- NRC (1996). Nutrient requirements of beef cattle, 7th ed. National Academic Press.
- Parodi, P. W. (1977). Conjugated octadecadienoic acids of milk fat. Journal of Dairy Science, 60, 1550–1553. https://doi.org/10.3168/jds.S0022-0302(77)84068-X
- Partida, J. A., Olleta, J. L., Sañudo, C., Albertí, P., & Campo, M. M. (2007). Fatty acid composition and sensory traits of beef fed palm oil supplements. Meat Science, 76, 444–454. https://doi.org/10.1016/j.meatsci.2006.12.009
- Ramos, L. M. G., Bezerra, L. R., de Oliveira, J. P. F., de Souza, M. P., da Silva, A. L., Pereira, E. S., Mazzetto, S. E., Pereira Filho, J. M., & Oliveira, R. L. (2021). Effects of feeding growing-finishing lambs with cashew nut shell liquid on the growth performance, physicochemical attributes, lipid peroxidation and sensorial parameters of burger. Small Ruminant Research, 202, 106468. https://doi.org/10.1016/j.smallrumres.2021.106468
- Rhee, K. S. (1992). Fatty acids in meats and meat products. In C. K. Chow (Ed.), Fatty acids in foods and their health implications (pp. 65–93). Marcel Dekker.
- Ribeiro, R., Medeiros, A. N., Oliveira, R. L., de Araújo, G., Queiroga, R. D. C. D. E., Ribeiro, M. D., Silva, T. M., Bezerra, L. R., & Oliveira, R. L. (2018). Palm kernel cake from the biodiesel industry in goat kid diets. Part 2: Physicochemical composition, fatty acid profile and sensory attributes of meat. Small Ruminant Research, 165, 1–7. https://doi.org/10.1016/j.smallrumres.2018.05.014
- Romero-Bernal, J., Almaraz, E. M., Ortega, O. A. C., Salas, N. P., & González-Ronquillo, M. (2017). Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources. Ciência Rural, 47(4), e20160533. https://doi.org/10.1590/0103-8478cr20160533
- Saldaña, E., de Oliveira Garcia, A., Selani, M. M., Haguiwara, M. M., de Almeida, M. A., Siche, R., & Contreras-Castillo, C. J. (2018). A sensometric approach to the development of mortadella with healthier fats. Meat Science, 137, 176–190. https://doi.org/10.1016/j.meatsci.2017.11.027
- Santana Filho, N. B., Oliveira, R. L., Cruz, C. H., Leão, A. G., Ribeiro, O. L., Borja, M. S., Silva, T. M., & Abreu, C. L. (2016). Physicochemical and sensory characteristics of meat from young Nellore bulls fed different levels of palm kernel cake. Journal of the Science of Food and Agriculture, 96(10), 3590–3595. https://doi.org/10.1002/jsfa.7546
- SAS (2003). SAS systems for windows, Version 9.1. SAS Institute Inc.
- Schönfeld, P., & Wojtczak, L. (2016). Short- and medium-chain fatty acids in energy metabolism: The cellular perspective. Journal of Lipid Research, 57(6), 943–954. https://doi.org/10.1194/jlr.R067629
- Senger, C. C., Kozloski, G. V., Sanchez, L. M. B., Mesquita, F. R., Alves, T. P., & Castagnino, D. S. (2008). Evaluation of autoclave procedures for fibre analysis in forage and concentrate feedstuffs. Animal Feed Science and Technology, 146, 169–174. https://doi.org/10.1016/j.anifeedsci.2007.12.008
- Shackelford, S. D., Wheeler, T. L., & Koohmaraie, M. (1999). Evaluation of slice shear force as an objective method of assessing beef Longissimus tenderness. Journal of Animal Science, 77, 2693–2699. https://doi.org/10.2527/1999.77102693x
- Sobhan, S., Henk, H., Kambiz, S., & Asgar, F. (2014). Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Science, 97, 410–418. https://doi.org/10.1016/j.meatsci.2014.03.017
- Ulbricht, T. L., & Southgate, D. A. T. (1991). Coronary heart disease: Seven dietary factors. The Lancet, 338, 985–992. https://doi.org/10.1016/0140-6736(91)91846-M
- USDA (1990). Composition of foods: Beef products. Agricultural handbook 8–13. United States Department of Agriculture (USDA).
- Van Soest, P. J., Robertson, J. B., & Lewis, B. A. (1991). Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74, 3583–3597. https://doi.org/10.3168/jds.S0022-0302(91)78551-2
- Zahari, M. W., Hassan, O. B., Wong, H. Q., & Liang, J. B. (2003). Utilization of oil palm frond - based diets for beef and dairy production in Malaysia. Animal Bioscience, 16(4), 625–634. https://doi.org/10.5713/ajas.2003.625
10.5713/ajas.2003.625 Google Scholar
