29B-27 |
Lipid profile of beef patties containing texturized peanut |
M. J. HINDS, Dept. of Nutritional Sciences, Oklahoma State Univ., 309 Human Environmental Sciences Bldg., Stillwater, OK 74078-6141, M. N. Riaz, Food Protein R&D Ctr., Texas A&M Univ., 113-A Cater-Mattil Hall, 2476 TAMU, College Station, TX 77843-2476, D. R. Moe, Oklahoma Food & Agricultural Products Research & Technology Ctr., Oklahoma State Univ., 204 FAPC, Stillwater, OK 74078-6055, D. D. Scott, Food & Agricultural Products Research & Technology Center, Oklahoma State University, Stillwater, OK 74078-6055, and A. Salam, Oklahoma State Univ., Stillwater, OK 74078. Dietary lipid composition is just as important as total dietary lipid. Thus, there is concern about the lipid quality of some traditional beef products, whereas peanuts may reduce risk of cardiovascular disease because of their relatively high monounsaturated and low saturated fat content. The objective of this study was to investigate if the lipid profile of beef patties might be enhanced by using texturized peanut (TP) as a beef replacer. TP was prepared by twin-screw extrusion processing (Wenger TX-52) of peanut meal (~10% fat). Patties containing 0, 20, 40, or 80% TP as beef replacement were prepared from low-fat (~10% fat) ground beef and rehydrated TP. Fatty acid methyl esters (FAMEs) were prepared by BF3 esterification of the fat extracted (by petroleum ether) from the ground patties. The following FAMEs were analyzed using an Agilent 6890 GC fitted with flame ionization detector, and a Supelco 2380 fused silica column: C10:0, C12:0, C14:0, C14:1, C15:0, C15:1, C16:0, C16:1, C17:0, C17:1, C18:0, C18:1, C18:2, C18:3, C20:0, C22:0, C22:1, C24:0, and C24:1. The oven was ramped at 15C/min to 185C, held for 8 minutes, then ramped to 250C. Total fat content of the patties decreased, and quantities of monounsaturated and polyunsaturated fatty acids increased significantly (p<0.05) as beef was replaced by TP. The control beef patties, which contained 8.7±0.75% fat, had a 48:50:2 ratio of saturated (SAT):monounsaturated (MONO):polyunsaturated (POLY) fat compared with a ratio of 16:72:12 in the TP. Patties with 20, 40 and 80% TP had 5.3±0.16, 4.7±0.59, and 2.8±0.06% fat, respectively. The SAT:MONO:POLY ratio of patties containing 80% TP was 33:58:9. Texturized peanut, when used as a beef extender, has the potential to lower the fat content and raise the ratios of monounsaturated and polyunsaturated fatty acids in beef patties, and this would have positive cardiovascular implications.
Session 29B, Food Chemistry: Lipids, antioxidants and emulsifiers
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