Total Lipid Fractions and Fatty Acids Composition of Low-Fat Beef Burger

Abstract

Low-fat beef burgers were produced with four different fat replacer (carrageenan, carboxymethyl cellulose, soy flour and goat meat) which were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%); respectively. Total lipid fractions were determined by using thin layer chromatography technique for beef burger in both raw and grilled state after 3 months of frozen storage. Data revealed that phospholipids contents were less and triglyc- erides contents were more in the studied beef burger. Low-fat beef burgers containing 0.3% carrageenan, 5% low-fat soy flour, 1.5% carboxymethyl cellulose, 25% goat meat + 75% beef and control sample (without any fat replacer) gained the highest sensory score, so it was important of determine the fatty acids composition of these samples by the end of frozen storage. Saturated fatty acids were C12:0, C14:0, C16:0, C17:0andC18:0. Predominated, major monounsaturated fatty acids were C16:1, C17:1, C18:1 and C20:1; and the major polyunsaturated fatty acids were descendingly: C18:2, C18:3. Among these fatty acids, the fatty acid C18:1 represented the highest relative percentage of all identified fatty acids.