Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties

The aim of this study was to replace beef fat with linseed oil emulsions in beef patties to measure its impact on physicochemical and sensory properties. The varying concentrations of beef fat was replaced with 5 to 15% linseed oil-based emulsions. The chemical composition of the patties was affected by the inclusion of the linseed oil emulsion in patties. The cooked and uncooked patties prepared with the 10% and 15% linseed emulsion showed highest moisture and ash content while patties with 20% beef showed highest fat and protein content. There was a significant difference between the pH values of cooked and uncooked patties from different treatments. Increased lipid oxidation content was observed in cooked and uncooked patties containing different concentrations of emulsions, together with non-significant difference in values of water holding capacity and cooking yield among different treatments. A slightly higher scores were obtained for sensory parameters of patties containing linseed oil emulsions.