The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.

The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté

Food producers’ interest in improving the nutritional and pro-health values of meat products has grown. The study aims to assess the effect of replacing poultry pâté products wheat roll (24% group I) in recipes with a mixture of hemp seeds (8% each in groups II, III, IV), amaranth (10% group II, 6% group III, 8% group IV) and golden flaxseed (6% group II, 10% group III, 8% group IV). The quality assessment covered nutritional value, physical properties, the total number of bacteria and assessment of sensory characteristics. The findings indicate that replacing wheat roll with seed mixtures increased the nutritional value (protein, ash, fat, proportion of polyunsaturated and polyene acids) of pâtés in all groups while decreasing the proportion of saturated fatty acids and the ratio of omega-6/omega-3 acids (3:1). This resulted in enhanced brightness and hardness pâtés, as well as greater microbiological safety. Although the spread and firmness of pâtés with seed addition were rated lower than the control, their taste desirability and bonding were rated highest for pâté with 8% plant additives. Pâtés with 24% hemp, amaranth and flaxseed mixture fulfil the requirements to be referred to as functional meat products.