Lucia Felicidade Dias

Effect of the addition of chia's by‐product on the composition of fatty acids in hamburgers through chemometric methods

BACKGROUND Hamburger is a meat-based food that is easy to prepare and is widely consumed. It can be enriched using different ingredients, such as chias by-product, which is rich in omega-3. Chemometrics is a very interesting tool to assess the influence of ingredients in the composition of foods. A complete factorial design 2(2) (two factors in two levels) with duplicate was performed to investigate the influence of the factors (1) concentration of textured soy proteins (TSP) and (2) concentration of chia flour partially defatted (CFPD) as a partial replacement for the bovine meat and porcine fat mix in hamburgers. RESULTS The results of proximal composition, lipid oxidation, fatty acids sums, ratios, and nutritional indexes were used to propose statistical models. The factors TSP and CFPD were significant, and the increased values contributed to improve the composition in fatty acids, crude protein, and ash. Principal components analysis distinguished the samples with a higher content of chia. In desirability analysis, the highest level of TSP and CFPD was described as the optimal region, and it was not necessary to make another experimental point. CONCLUSION The addition of chias by-product is an alternative to increase the α-linolenic contents and to obtain nutritionally balanced food.

Chemical composition and fatty acids quantification in commercial meat products processed in Brazil

This study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different brands for each derivative and from five different lots for each brand have been examined. The total lipids ranged from 1.84% for the ham brand C to 31.61% for the salami brand F; hamburguers presented values in the range of 14% of total lipids, with no significant difference (P<0.05) between brands analyzed. The major fatty acid found for meat derivatives was the oleic acid (18:1n-9), whit values between 0.79% for the ham brand A to 12.18% for the salami brand C. Hamburguers showed the lowest variation in oleic acid content, with values around 5.2%. The mean values of n-6/n-3 and polyunsaturated/saturated fatty acids (PUFA/SFA) rations were 26.28 and 0.68, respectively, for the sausage, 14.41 and 0.30 for the hamburger; respectively. The Salami was the meat derivative with the highest content of fat and the ham was with the lowest content of fat between examined products, becoming the healthiest option among all products.