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The objective of this work was to evaluate the effect of freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. Eugenia uniflora L. (orange-skinned variety) and Opuntia ficus-indica (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15 days refrigerated storage, having Opuntia ficus-indica (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of Opuntia ficus-indica (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products.

The aim of this study was to obtain a meat product with a healthier lipid profile and optimal cooking properties. It was evaluated the effect of corn starch content (0, 5 and 10 g/100 g sample) and whey protein concentrate content (0, 3 and 6 g/100 g sample) on cooking yield, moisture and fat retention and dimensional shrinkage of cooked beef patties. Patty formulation was optimised by response surface methodology. The optimised beef patty was elaborated and evaluated showing a good agreement between predicted and experimental responses. Also, nutritional value, cooking properties, lipid profile, consumer acceptance and product stability during frozen storage of optimised patty was determined. Addition of corn starch had a greater effect on cooking yield whereas whey protein content affected mainly to fat retention and dimensional shrinkage. Optimised beef patty presented an improved fatty acid profile and high consumer acceptance. In addition, optimised product showed acceptable stability in colour and textural parameters, lipid oxidation and microbiological counts during frozen storage, which suggests that binders in combination with soybean oil and dry soybean sprouts as antioxidant might be useful for meat industry in developing healthier lipid profile products, with satisfactory technological properties.