Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 1907–1916 | Cite as

Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage

  • Mara C. Romero
  • Ricardo A. FogarEmail author
  • Mirtha M. Doval
  • Ana M. Romero
  • María A. Judis
Original Paper


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.


Meat product Cooking properties Response surface methodology Healthier lipid profile Frozen storage stability 



This research was Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET, Argentina), and Universidad Nacional de Chaco Austral. The authors acknowledge the contributions of Arla Foods Ingredients S.A.

Compliance with ethical standards

Conflict of interest

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Laboratorio de Industrias Alimentarias II, Department of Basic and Applied ScienceUniversidad Nacional del Chaco AustralPresidencia Roque Sáenz PeñaArgentina
  2. 2.Consejo Nacional de Investigaciones Científicas y TécnicasBuenos AiresArgentina

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