Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivatives

Abstract

The aim of this study was to evaluate the effect of adding golden flaxseed and derivatives on cholesterol and lipid oxidation of beef burger. Burgers were prepared with 5.0% oil, or flour, or seeds of golden flaxseed, besides a control formulation (without the addition of flaxseed or derivatives). They were kept in a freezer for 90 days, at ‑18ºC. Cholesterol content and oxidative stability of raw and grilled products were determined. The lowest cholesterol levels were observed in the products with flaxseed oil. However, the addition of flaxseed and derivatives increased the lipid oxidation in beef burgers after storage (higher contents of malonaldehyde).