Olive and linseed oils have high contents of oleic acid and n-3 fatty acids (FA), respectively. Vitamin D3 , an essential nutrient, is in low contents in meat. This study investigated the potential application of olive and linseed oils' mixture as a backfat replacer, and vitamin D3 as a supplement, in order to develop a product enriched by polyunsaturated FAs and vitamin D3 . Two treatments were manufactured: conventional (C: 0% emulsion, 0 μg vitamin D3 /100 g product) and modified (M: 10.9% emulsion/, 8.3 μg vitamin D3 /100 g product). The quality characteristics and cooking effects on the FA and vitamin D3 contents were assessed. The sensory properties of cooked patties were not affected by olive and linseed oils' mixture (P > 0.05). The instrumental textural parameters were lower in cooked M patties (P < 0.01), except springiness (P = 0.766) that was not affected by formulation. The contents of α-linoleic acid in M patty were 19-fold higher than those from C patty. The contents of n-3 and n-6 were higher in M patty (P < 0.05) than in C patty. Although cooking decreased the content of vitamin D3 in M patty (6.7 compared with 5.2 μg/100 g product), considerable increments were achieved compared to C patty. PRACTICAL APPLICATION There is an increasing demand of consumers for healthier meat products; therefore, the improvement of their nutritional profile without negatively affecting quality characteristics is key factor for meat sector. This study emphasizes the feasibility of using the combination of olive and linseed oils' mixture and vitamin D3 to yield new meat products with high contents of polyunsaturated fatty acids and vitamin D3 . The effectiveness of combination of oils mixture and vitamin D3 tested in this study is proven and the high contribution of vitamin D3 and some fatty acids of nutritional interest identified.

中文翻译：

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富含多不饱和脂肪酸和维生素 D3 的低脂牛肉饼的质量特性

橄榄油和亚麻籽油分别具有高含量的油酸和 n-3 脂肪酸 (FA)。维生素 D3 是一种必需营养素，在肉类中含量较低。本研究调查了橄榄油和亚麻籽油混合物作为背膘替代品和维生素 D3 作为补充剂的潜在应用，以开发富含多不饱和脂肪酸和维生素 D3 的产品。制造了两种处理方法：常规（C：0% 乳液，0 μg 维生素 D3 /100 g 产品）和改良（M：10.9% 乳液/，8.3 μg 维生素 D3 /100 g 产品）。评估了品质特性和烹饪对 FA 和维生素 D3 含量的影响。熟肉饼的感官特性不受橄榄油和亚麻籽油混合物的影响（P > 0.05）。煮熟的 M 肉饼的仪器质地参数较低（P < 0.01），除了不受配方影响的弹性 (P = 0.766)。M饼中α-亚油酸的含量是C饼中的19倍。M饼中n-3和n-6的含量高于C饼(P < 0.05)。虽然烹调降低了 M 肉饼中维生素 D3 的含量（6.7 与 5.2 μg/100 g 产品相比），但与 C 肉饼相比实现了相当大的增加。实际应用 消费者对更健康的肉制品的需求不断增加；因此，在不对质量特性产生负面影响的情况下改善其营养状况是肉类行业的关键因素。本研究强调了使用橄榄油和亚麻籽油的混合物与维生素 D3 组合生产具有高含量多不饱和脂肪酸和维生素 D3 的新型肉制品的可行性。