Effect of ground poppy seed as a fat replacer on meat burgers

Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky

The effects of ultrasonic brine on the physicochemical properties, sensory quality and microstructure of low-sodium beef jerkies were investigated. Compared with control jerky brined in 1.5% NaCl solution, both of the direct reduction and partial replacement of 50% NaCl by KCl decreased the sodium content. Ultrasonic treatment resulted in sharp reduction in shear force. KCl substitution together with ultrasonic treatment caused the highest yield, a* value and water content, and the water activity of all groups were below 0.85. Only the direct reduction of NaCl had negative effects on the sensory quality. KCl substitution combined with ultrasonic treatment was the most suitable for producing low-sodium beef jerkies with high quality, possibly because the mixed salt had equal total salt content to control. Meanwhile, the cavitation and mechanical effects of ultrasound may unfold protein structure, increase myofibrillar fragmentation index and break the muscle fiber, thus improving the quality of beef jerky.

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

Effects of Process Parameters on the Quality of Suantang Beef

Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of salt, cooking time, meat thickness, and beef-ST ratio significantly affect the quality of ST beef. After optimization, it was found that when salt addition was 1%, cooking time was 3 min, meat thickness was 2 cm, and beef-ST ratio was 40%, the color determined by colorimeter, texture determined by texture analyzer, and sensory scores of beef cooked by ST were improved compared with boiled beef. ST decreased the pH value and cathepsin L activity of beef, increased the content of organic acid, and changed the protein composition of beef. ST made the beef have higher hardness, and have better chewiness and cohesion. At the same time, ST reduced the disagreeable odors of beef and improved beef flavor. In addition, 88 volatile compounds were detected in ST beef by HS-SPME/GC-MS. According to odor, threshold, and odor activity value (OAV), 24 critical aroma-active compounds were confirmed in ST beef. This study provides a basis for the potential industrialized production of ST beef.

Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties

Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and ΣMUFA content and ΣPUFA/ΣSFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly (P < 0.05) lower than that of the control sample, corresponding to 31.9, 46.1, 57.2, and 44.8% inhibition, respectively. PSM4, however, had no or very little effect on the formation of PhIP, 4,8-DiMeIQx and AαC, despite a strong inhibitory effect on MeIQx formation. These findings not only support the promising potential of PSM for application as a fat substitute to improve the fatty acid profile and reduce the content of harmful by-products in heat-processed chicken, but also highlight that appropriate addition level is a critical factor in optimizing the functional capacity of this natural agent.

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard, the aim of this study is to reformulate “fuet”, a traditional Spanish dried sausage, by replacing the pork fat with emulsified seed oils (50–50%, 25–75% and 0–100%). Four seed oils were evaluated, including commercial seeds (poppy and chia) and other seeds considered subproducts (melon and pumpkin). Physical parameters, nutritional quality and consumer evaluation of the reformulated dried sausages were analyzed. Additionally, we considered the effects of food neophobia on consumer evaluation. The resulting fuets had a higher concentration of linoleic and linolenic acids, which varied according to the oil used. In the sensory analysis, non-neophobic consumers showed higher preference for the reformulated fuets, while all consumers gave their highest ratings to the fuets produced with pumpkin seed oil.

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1 °C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of açai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5–15%. Results: The results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible. Conclusions: PF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered "reduced fat content". Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.

Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food

Optimally designed functional foods are considered the most important part of a balanced and healthy diet. Goat meat nuggets, an otherwise healthy option, are packed with undesirable saturated and unsaturated fats. The present work suggests an optimal functional formulation to reduce the surplus fat content of goat meat nuggets by adding two optimally calculated functional ingredients, namely, fenugreek leaves (FL) and psyllium husk (PH). Response surface optimization was performed to determine the optimal content of the functional ingredients (FL and PH), resulting in minimum fat content without affecting the overall acceptability (OA) and other properties representing the taste and texture (e.g., ash content, pH, crude fiber content, and moisture content) of the nuggets. Functional additives at optimum levels successfully reduced the fat content of the weight-conserved nuggets by almost 39% compared with the control nuggets. Minimal and acceptable effects were observed regarding OA and other properties representative of the taste and texture of the nuggets. An optimally designed, fat-attenuated goat meat nugget formulation is therefore prescribed, which complies with the nutritional standards of a balanced diet.

Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India

This study evaluated the impact of xanthan gum (XG), canning and storage on fatty acids (FAs) contents and formation of cholesterol oxidation products (COPs) in low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), India. The FAs composition i.e. saturated FAs, monounsaturated FAs, polyunsaturated FAs and trans FAs during processing and storage showed non-significant difference in all goshtaba products (P > 0.05). The cholesterol content decreased significantly after canning in all products (P < 0.05) while, maximum reduction was observed in high-fat goshtaba (HFC). During storage all products exhibited significant decrease in cholesterol upto 6th month, thereafter showed non-significant variation. The COPs determined were 7-β-OH-ch, 5-ch-3β-ol-7-one and 25-OH-ch. After canning two COPs (7-β-OH-ch, 5-ch-3β-ol-7-one) were produced in all products. But during storage there was formation of 25-OH-ch, increase in 7-β-OH-ch and decrease in 5-ch-3β-ol-7-one and lower COPs were observed in low-fat goshtaba containing 1.5% XG. The results concluded that fat replacer (XG), processing and storage had no significant effect on the FAs compositions of all goshtaba products including HFC. However, cholesterol content exhibited significant variation and minimum reduction in cholesterol and formation of lower COPs were observed in low-fat goshtaba formulated with 1.5% XG.

Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation

This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of added flour as Groups A and B, respectively). The oil absorption and water holding capacity were higher (P < 0.05) in Soy protein burgers (SPB) than in other burgers. The mineral content of magnesium, phosphorus, iron and zinc was higher in the quinoa burgers (QB) than in the other formulations for both A and B groups. Also, the result of sensory evaluation revealed increases (P < 0.05) in overall acceptability and taste attributes of QB and BWB (Buckwheat Burger) in both groups. The shelf life results showed significant differences between SPB and treated samples (QB and BWB). Therefore, these new beef burger formulations might be a viable option in improvement of nutritional, durability and sensory properties.

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g^-1) as well as a level of beta-glucans per single portion (2.96 g 100 g^-1) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness.

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.

Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N₂ and 30% CO₂), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers' habits may not be able to eliminate.

Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced: T1-without fat and sodium chloride reduction (control) and T2-with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased (p < 0.05) with 120 days. For the lipid oxidation, there was an interaction between treatments and storage. There was an increase in TBARS with storage for both treatments. T2 had the highest TBARS at 0, 30, and 60 days. For the color before cooking, there was a reduction in the redness (p < 0.05) with 90 days. After cooking, the lightness reduced at 90 days, while the redness increased at 90 days. However, the instrumental changes were not perceived by consumers. For the sensory acceptance, there was a reduction in the flavor, texture and overall liking with storage. However, despite the decline, the averages remained in the acceptance zone. The beef burgers were perceived as less juiciness and less salty after storage. Thus, the storage affects the physicochemical characteristics and sensory evaluation of beef burgers low-fat and low-sodium. The results reinforce the need for more studies with the storage of meat products with fat and sodium chloride reduced.

Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics

Abstract The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial characteristics of bovine hamburger. Four hamburger formulations were prepared added SPPF: F1 (0%), F2 (0.75%), F3 (1.5%) and F4 (2.25%). The flour was characterized by high levels of minerals, carbohydrate and dietary fiber, which improved the nutritional profile of the hamburger. There was an increase in moisture retention and shrinkage, as well as a reduction in fat retention and cooking yield, as the level of SPPF addition increased. The addition of flour in the product significantly reduced (p < 0.05) the values of L*, a* and b*. Similar acceptability to the standard sample was checked for the hamburger with the addition of up to 1.5% SPPF. However, all formulations had an acceptability index greater than 70%. It is concluded that SPPF is a potential ingredient to be added in bovine hamburger, improving nutritional and technological parameters and with low influence on the sensorial characteristics.

Effects of replacing fat with Perilla seed on the characteristics of meatballs

A portion of the fat used in the preparation of meatballs was replaced with different amounts of Perilla seeds rich in unsaturated fatty acids. Five treatments with mass percentages of 0%, 5%, 10%, 15%, and 20%, including a set of blank treatment and four groups treated with different Perilla seed contents, were performed. The effects of Perilla seed content on the proximate composition, pH, color, cooking yield, emulsion stability, texture, fatty acid composition, and sensory properties of meatballs were analyzed. The meatballs with Perilla seeds showed remarkably better properties than those without seeds. The addition of 10% (w/w) Perilla seeds significantly (P < 0.05) improved the texture, composition, and content of polyunsaturated fatty acids (PUFAs), dietary fiber, and protein in meatballs. Moreover, the characteristic flavor components were rich and varied, which enhanced the taste, flavor, and satiety of the meatballs. This work provided theoretical and data support for the preparation of Perilla meatballs rich in PUFAs and dietary fiber.

Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.

An overview of the functionality of inulin in meat and poultry products

Purpose

The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.

Design/methodology/approach

Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.

Findings

Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.

Originality/value

There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.

Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs' diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid ( y^=4.27 ), cholesterol ( y^=75.15 ) and caloric content ( y^=122.04 ). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7% of whole cottonseed in the dry matter of the diet of lambs is recommended.

Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality

This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile

The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different concentrations (2.5 and 5%) of passion fruit albedo (PFA) co-product, obtained from passion fruit juice processing. The addition of PFA on pork burgers improves their nutritional value (higher fiber content). In raw and cooked burger, all textural parameters, except springiness and cohesiveness, were affected by the incorporation of PFA. PFA addition was found to be effective improving the cooking yield, moisture retention and fat retention. The raw and cooked pork burgers added with PFA had lower TBA values and lower counts of aerobic mesophilic bacteria and enterobacteria than the control samples. No Escherichia coli and molds were found in the samples. The overall acceptability scores showed that the most appreciated sample was the one containing 2.5% PFA. According to the results obtained, 2.5 and 5% of PFA addition can be recommended in pork burger production as a new dietary fiber source.

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characteristics of the beef patties were compared between those incorporated with UREX, GTE and the control (pure beef patty). Incorporation of UREX or GTE at 500 mg/kg into beef patties reduced the extent of lipid oxidation significantly (P<0.05). UREX showed a strong lipid oxidation inhibitory effect, comparable with GTE. In addition, a significant improvement (P<0.05) in cooking yield and textural properties was also recorded. However, incorporation of UREX and GTE into beef patties showed no significant influence (P>0.05) on the colour, pH, proximate composition and overall sensory acceptability of the patties.