Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus- indica fruits on quality attributes of beef patties enriched with n-3 fatty acids

Abstract

The objective of this work was to evaluate the effect of freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. Eugenia uniflora L. (orange-skinned variety) and Opuntia ficus-indica (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15 days refrigerated storage, having Opuntia ficus-indica (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of Opuntia ficus-indica (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products.

Keywords: Healthier lipid profile; Lyophilized fruit pulps; Meat products; Oxidative stability.

Fig. 1

Changes of TBARS values of n-3-enriched beef patties during refrigerated storage (4 °C). Treatments: EBP-E: n-3-enriched beef patty added with the freeze-dried pulp of Eugenia uniflora, EBP-O: n-3-enriched beef patty added with the freeze-dried pulp of Opuntia ficus-indica orange-skinned variety, EBP-R: n-3-enriched beef patty added with the freeze-dried pulp of Opuntia ficus-indica red-skinned variety, EBP-C: n-3-enriched beef patty. ^abcMeans with a different letter for the same day are significantly different at p < 0.05

Fig. 2

Sensory evaluation and overall acceptability of n-3-enriched beef patties. Treatments: EBP-E: n-3-enriched beef patty added with the freeze-dried pulp of Eugenia uniflora, EBP-O: n-3-enriched beef patty added with the freeze-dried pulp of Opuntia ficus-indica orange-skinned variety, EBP-R: n-3-enriched beef patty added with the freeze-dried pulp of Opuntia ficus-indica red-skinned variety, EBP-C: n-3-enriched beef patty. ^abcMeans with a different letter for the same scale are significantly different at p < 0.05