14F-21 |
Fatty acid profile of value-added beef and goat meat patties formulated with oat-trim, oat bran or flaxseed |
I. T. FORRESTER-ANDERSON, Dept. of Family & Consumer Sciences, Morgan State Univ., 1700 E. Cold Spring Ln., 403-A Jenkins Behavioral Science Bldg., Baltimore, MD 21251-0002 Beef and goat meat constitute important sources of protein in the diet of many Americans, with goat meat being especially popular in the diet of many racial and ethnic minority groups. Of the many limitations that may occur in the diet, inadequate supply of mono and polyunsaturated fatty acids is common. Beef and goat meat products may be formulated to offer appreciable amounts of mono and polyunsaturated fatty acids. The objectives of this experiment were 1) to formulate beef and goat meat patties with flaxseed (an important source of unsaturated fatty acids), oat-trim and oat bran (binding agents), and 2) to compare the total fat and fatty acid content (saturated, monounsaturated, polyunsaturated) of the patties. Beef and goat patties were formulated at 0 or 5% with oat bran, oat-trim, flaxseed-oat bran (1:1), flaxseed-oat-trim (1:1) or flaxseed. Patties weighing approximately 2 oz were grilled to an internal temperature of 80oC and subsequently stored at -30oC until the time of analysis. The patties were sub-sampled and analyzed using standard procedures for saturated, monounsaturated and polyunsaturated fatty acids and total fat. Total fat content was highest for beef and goat patties containing oat-trim-flaxseed combination (8.59 and 8.29 mg/g, respectively), compared to controls (7.64 and 7.76). Both beef and goat patties containing oatbran-flaxseed combination had less total fat than controls (5.0 and 7.32). Generally, controls and patties containing beef trim had the lowest amounts of polyunsaturated fatty acids. Patties enhanced only with flaxseed contained the highest amounts of polyunsaturated fatty acids (.89 mg/g for goat meat and .28 mg/g for beef). Flaxseed is an underutilized source of fatty acids that has the potential to improve the fatty acid profile of the diet.
Session 14F, Product Development: General
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