Nutritional quality of beef patties with added flaxseed and tomato paste

Nutritional quality of beef patties with added flaxseed and tomato paste

The aim of this work was to evaluate the physicochemical, sensory and nutritional properties of beef patties with added combinations of flaxseed (FS) and tomato paste (TP). Treatments were as follows: control = 0%FS + 0%TP; T1 = 0%FS + 20%TP; T2 = 5%FS + 15%TP; T3 = 10%FS + 10%TP; T4 = 15%FS + 5%TP;...

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Bibliographic Details
Main Authors: Martín Valenzuela-Melendres, Juan Pedro Camou, Noemí Guadalupe Torrentera-Olivera, Manuel Viuda-Martos, Humberto González-Rios
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Functional foods
food quality
nutritional profile
meat products
Online Access:http://dx.doi.org/10.1080/19476337.2017.1391333

Internet

http://dx.doi.org/10.1080/19476337.2017.1391333

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