Detailed characterization of plant-based burgers

AbstractFlexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulated beef burgers’ nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how ‘simulated beef’ products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.

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Characterization of potentially probiotic lactic acid bacteria isolated from olives: Evaluation of short chain fatty acids production and analysis of the extracellular proteome

Food Research International ◽

10.1016/j.foodres.2014.11.029 ◽

2015 ◽

Vol 67 ◽

pp. 247-254 ◽

Cited By ~ 15

Author(s):

Alessandro Pessione ◽

Giuliana Lo Bianco ◽

Erika Mangiapane ◽

Simona Cirrincione ◽

Enrica Pessione

Keyword(s):

Fatty Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Short Chain Fatty Acids ◽

Short Chain ◽

Extracellular Proteome ◽

Probiotic Lactic Acid Bacteria ◽

Chain Fatty Acids

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Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Foods ◽

10.3390/foods9010044 ◽

2020 ◽

Vol 9 (1) ◽

pp. 44 ◽

Cited By ~ 20

Author(s):

Julliane Carvalho Barros ◽

Paulo E. S. Munekata ◽

Francisco Allan Leandro de Carvalho ◽

Mirian Pateiro ◽

Francisco J. Barba ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Meat Product ◽

Saturated Fat ◽

B Value ◽

Cyperus Esculentus ◽

Oil Emulsion ◽

Fat Replacement ◽

Beef Burgers

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef fat reduced saturated fat and increased the mono- and polyunsaturated fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total replacement of beef fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated fat contents, as well as increased unsaturated fatty acids.

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Biochemical characterization of an S-adenosyl-l-methionine-dependent methyltransferase (Rv0469) of Mycobacterium tuberculosis

Biological Chemistry ◽

10.1515/hsz-2013-0126 ◽

2013 ◽

Vol 394 (7) ◽

pp. 871-877 ◽

Cited By ~ 15

Author(s):

Laxman S. Meena ◽

Puneet Chopra ◽

Ram A. Vishwakarma ◽

Yogendra Singh

Keyword(s):

Fatty Acids ◽

Mycobacterium Tuberculosis ◽

Oleic Acid ◽

Biochemical Characterization ◽

Short Chain Fatty Acids ◽

Major Constituent ◽

Membrane Phospholipids ◽

Tuberculostearic Acid ◽

Olefinic Double Bond

Abstract Tuberculostearic acid (l0-methylstearic acid, TSA) is a major constituent of mycobacterial membrane phospholipids, and its biosynthesis involves the direct methylation of oleic acid esterified as a component of phospholipids. The methyltransferases of mycobacteria were long proposed to be involved in the synthesis of methyl-branched short-chain fatty acids, but direct experimental evidence is still lacking. In this study, we identified the methyltransferase encoded by umaA in Mycobacterium tuberculosis H37Rv as a novel S-adenosyl-l-methionine (SAM)-dependent methyltransferase capable of catalyzing the conversion of olefinic double bond of phospholipid-linked oleic acid to biologically essential TSA. Therefore, UmaA, catalyzing such modifications, offer a viable target for chemotherapeutic intervention.

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Development of sausage bread technology with a functional orientation based on flax seed products

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-4-177-184 ◽

2019 ◽

Vol 80 (4) ◽

pp. 177-184

Author(s):

S. P. Merenkova ◽

I. Yu. Potoroko ◽

V. V. Semizdralova

Keyword(s):

Fatty Acids ◽

Phosphorus Content ◽

Raw Materials ◽

Lipid Fraction ◽

Food Additives ◽

Meat Products ◽

Saturated Fat ◽

Products Analysis ◽

Carcinogenic Substances ◽

Functional Orientation

Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturated fats is growing. The purpose of scientific research was justification the functional properties of sausage bread manufactured using protein-fatty emulsions based on flour made from flax-LM-98 Raziol; Ural. In the recipe of sausage bread 15% of fat and meat raw materials were replaced by the protein-fatty emulsion based on flax flour. It is established: addition of emulsion contributes to a more pronounced flavor and aroma, attractive appearance and drawing on a cut of meat products. Analysis of the chemical composition meat products showed an increase in fat content on 12.7-23.7%; soluble and insoluble dietary fibers concentration; calcium and phosphorus content. The experiment proved the high biological value of lipid fraction in sausages containing flax flour. Content of polyunsaturated fatty acids increased by 15.8–29.2%, concentration of (-3 fatty acids increased 3.7–7.7 times. The ratio of (-3:(-6 fatty acids in samples with flax flour of Ural grade amounted to 1:1.3, consumption of 50 g sausages satisfies the daily need in (-3 fatty acids by 60.8%. The ratio of (-3:(-6 fatty acids in samples with flax flour of Raziol grade amounted to 1:3.3; consumption of 50 g sausages satisfies the daily need in (-3 by 29.5%. Sausage bread containing 5.6% flax flour Ural and Raziol varieties should be attributed to functional foods, due to the high content of functional component and the ability to satisfy more than 15% of the daily need for (-3 fatty acids.

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Threshold for incorporation of cardiovasculary favourable fatty acids in pork tissue : implications for meat and meat products

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059231x ◽

1996 ◽

Vol 1996 ◽

pp. 29-29

Author(s):

M.J. Van Oeckel ◽

N. Wamants

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Sensory Quality ◽

Meat Products ◽

Saturated Fat ◽

Unhealthy Food ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Fresh Meat

Pork has always been blamed to be too rich in (saturated) fat and consequently as being an unhealthy food. However, pork contains actually lesser fat, a considerable amount of cardiovasculary neutral monosaturated fatty acids and the level of polyunsaturated (possibly omega-3) fatty acids (PUFA) can be easily increased by the feed (Koch et al. 1968). The question raises what will happen with the (sensory) quality of pork rich in polyunsaturated fatty acids as these may induce poor consistency of backfat, yellow discolorations of the fat and off-flavours in meat (products) due to rancidity. Hence the objective of this study was to investigate the PUFA threshold for PUFA incorporations in pig tissue. According to Fischer et al. (1991) PUFA may vary from 15 to 21 g PUFA/kg feed, depending on the use of the pork (resp. cured and fresh meat). Houben and Krol (1983) and Wood (1983) recommend max. 15% PUFA in backfat.

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