Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization

Abstract

The incorporation of oil in water gel emulsion with significant levels of omega-3 fatty acids and plant sterols was studied to improve the lipid fraction of beef patties. The nutritional improvement achieved led to products able to include certain nutrition and health claims in the labelling. Sensory characterization by 62 consumers and the effect of nutritional information of the samples were also evaluated by using hedonic tests for liking, Check-All-That-Apply (CATA) questions and purchase intention. After having received the nutritional information about the new products, consumers reported a significant increase in the purchase intention and overall acceptability of the reformulated beef patties (P < 0.05) compared to these products under the blind conditions. In particular, 54 out of 62 consumers showed a higher acceptability for reformulated beef patties after receiving the nutritional information. This work highlighted the influence of nutritional information on sensory acceptability of reformulated healthier beef patties.