scholarly journals Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

2020 ◽  
Vol 9 (10) ◽  
pp. e1599108298
Author(s):  
Lívia Bicalho Ferreira Silva ◽  
Camila Neves Miranda ◽  
Mirian dos Santos ◽  
Patrícia Aparecida Pimenta Pereira ◽  
Luciana Rodrigues da Cunha ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Meat Products ◽  
Purchase Intent ◽  
Water Retention Capacity ◽  
Citrus Industry ◽  
Retention Capacity ◽  
Yield Parameters ◽  
Pork Fat ◽  
Beef Burgers ◽  
By Products

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

scholarly journals Mutton mortadella supplemented with yacón meal

2018 ◽  
Vol 48 (9) ◽  
Author(s):  
Alexandre Cristiano Santos Júnior ◽  
Fábio da Costa Henry ◽  
Jonhny de Azevedo Maia Júnior ◽  
Monique Moreira Moulin ◽  
Suzana Maria Della Lucia ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Meat Products ◽  
Sensory Characteristics ◽  
Promising Alternative ◽  
Pork Fat ◽  
And Control

ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.

scholarly journals Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces

2022 ◽  
Vol 52 (7) ◽  
Author(s):  
Katieli Martins Todisco ◽  
Ezequiel José Pérez-Monterroza ◽  
Natália Soares Janzantti ◽  
Maria Aparecida Mauro
Keyword(s):  
Morphological Characteristics ◽  
Gravimetric Method ◽  
Edible Films ◽  
Water Retention Capacity ◽  
Cellulose Content ◽  
Edible Coatings ◽  
Scanning Calorimetry ◽  
Retention Capacity ◽  
Moisture Contents ◽  
By Products

ABSTRACT: Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces.

scholarly journals Raw and cooked meat emulsion stability as affected by starches determined by principal component analysis

2020 ◽  
pp. 786
Author(s):  
Octavio Toledo ◽  
Alfonso Totosaus
Keyword(s):  
Emulsion Stability ◽  
Potato Starch ◽  
Pearson Correlation ◽  
Meat Products ◽  
Principal Component ◽  
Quality Parameters ◽  
Water Retention Capacity ◽  
Water Release ◽  
Retention Capacity ◽  
Meat Emulsion

This work aimed to study the relationship between meat emulsion in both raw and cooked states employing two different types of starch, potato, and wheat, in meat batters formulated with different fat percent. Emulsion stability as related to water retention capacity, thermal denaturation temperature, and enthalpy plus thermal diffusivity were determined in the raw and cooked state. There was an inherent difference in potato starch functionality, with higher emulsion stability and yield, but the Pearson correlation analysis and PCA demonstrated that water holding capacity and the denaturation enthalpy resulted in higher cook yield as a consequence of lower expressible moisture. This results in establishing the importance to maintain meat extensors as starches functionality before and during mixing and thermal processing to obtain better yield and less water release in fat-reduced meat products, both important quality parameters, related to sensory (juiciness) and texture (hardness) properties of comminuted meat products.

scholarly journals Processing, physicochemical, and sensory analyses of ostrich meat hamburger

2012 ◽  
Vol 32 (3) ◽  
pp. 450-454 ◽  
Author(s):  
Vera Lúcia Ferreira de Souza ◽  
Jaqueline Yumi Sasaki ◽  
Maria Luiza Rodrigues de Souza Franco ◽  
Maria José Baptista Barbosa ◽  
Rejane Machado Cardozo
Keyword(s):  
Chemical Analysis ◽  
Water Retention ◽  
Soybean Protein ◽  
Purchase Intent ◽  
Water Retention Capacity ◽  
Physical Analysis ◽  
Retention Capacity ◽  
Cholesterol Levels ◽  
Sensory Analyses ◽  
Low Cholesterol

The objective of this study was to assess the potential utilization of ostrich meat trimming in hamburger preparation, as well as its physicochemical and sensory characterization. Using ostrich meat trimmings from the legs and neck, four different formulations were prepared with varied amounts of bacon and textured soybean protein. Physical analysis of yield, shrinkage percentage, and water retention capacity and chemical analysis of proximate composition, cholesterol levels, and calories were performed. The formulations underwent sensory analysis by 52 potential ostrich meat consumers, who evaluated tenderness, juiciness, flavor, and purchase intent. The formulations containing textured soybean protein showed the highest yield, lowest shrinkage percentage, and highest water retention capacity. Lipid content varied from 0.58 to 4.99%; protein from 17.08 to 21.37%; ash from 3.00 to 3.62%; moisture from 73.87 to 76.27%; cholesterol from 22.54 to 32.11 mg.100 g-1; and calorie from 87.22 to 163.42 kcal.100 g-1. All formulations showed low cholesterol and calorie levels, even that containing 10% bacon and 3.5% textured soybean protein, which achieved the best scores and acceptance by the panelists.

scholarly journals Characterization of lamb burgers with addition of flour from peach palm by-product

2020 ◽  
Vol 36 ◽  
Author(s):  
Larissa Echeverria ◽  
Jéssica da Mata Rigoto ◽  
Antônio Campanha Martinez ◽  
Barbara Daniele Almeida Porciuncula ◽  
Juliana Scanavacca ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Low Cost ◽  
High Capacity ◽  
Meat Products ◽  
Fiber Content ◽  
Safflower Seed ◽  
Peach Palm ◽  
High Fiber ◽  
Pork Fat ◽  
Sensorial Attributes

There is an increased interest in the consumption of healthier and innovative meat products. This study aimed to produce lamb burgers by replacing pork fat by peach palm by-product flour – PPF. The burgers were produced with lambs that had a safflower seed-supplemented diet. The PPF was added at levels of 0% (H0), 3% (H3), 6% (H6) and 9% (H9) in the substitution of fat. The flour produced with peach palm by-product showed high fiber content (63.9%) and high capacity of water absorption (8.1 g.g-1) and oil absorption (3.8 g.g-1). The PPF addition increased the cooking yield (68.2 - 77.0%), moisture retention (38.5 - 43.4%) and dietary fiber content (3.2 - 7.0%) in relation to H0, while the color parameters were similar among the formulations. The sensorial attributes overall appearance and aroma did not differ (p>0.05) in the lamb burgers produced, but the highest scores for flavor, texture and purchase intention were observed for H0, H3 and H6. PPF addition to lamb burgers increased the hardness values, and it did not affect elasticity and cohesiveness. The microbiological parameters showed that the formulations are safe for consumption. Therefore, PPF can be considered a low-cost alternative to nutritional enrichment of lamb burgers, being the level of 6% the most recommended due to the sensorial acceptance.

The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

2019 ◽  
Vol 26 (2) ◽  
pp. 105-112 ◽  
Author(s):  
Elaine Souza Cócaro ◽  
Laise Freitas Laurindo ◽  
Marcela Alcantara ◽  
Inayara Beatriz Araújo Martins ◽  
Augusto Aloísio Benevenuto Junior ◽  
...  
Keyword(s):  
Water Retention ◽  
Meat Products ◽  
Ash Content ◽  
Consumer Acceptance ◽  
Water Retention Capacity ◽  
Mechanical Resistance ◽  
Retention Capacity ◽  
Linum Usitatissimum L ◽  
Technological Characteristics ◽  
Flaxseed Flour

Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products.

scholarly journals Efecto Del Almidón De Plátano Cuadrado Musa Balbisiana Colla En El Rendimiento, Retención De Agua Y Aceptación Sensorial En Jamón Cocid

2021 ◽  
Vol 17 (25) ◽  
pp. 82
Author(s):  
Lázaro De La Torre-Gutiérrez ◽  
Sandi Patricia Morales-Córdova ◽  
José Ulises González-de la Cruz ◽  
María Concepción de la Cruz-Leyva
Keyword(s):  
Water Retention ◽  
Corn Starch ◽  
Meat Products ◽  
Water Retention Capacity ◽  
Type I ◽  
Retention Capacity ◽  
Factor B ◽  
Musa Balbisiana ◽  
Starch Concentration ◽  
Cooked Ham

Los almidones no convencionales se han utilizado con éxito en la formulación de productos cárnicos, al brindar textura y escaso sabor a un menor costo. Aquí el objetivo fue, evaluar el efecto del almidón de plátano cuadrado Musa balbisiana Colla sobre el rendimiento, retención de agua y aceptación sensorial en el jamón cocido. El almidón de plátano (madurez tipo I) se extrajo con una metodología recomendada. Se elaboró jamón cocido con carne de cerdo y se adicionó almidón de plátano. A partir de un diseño experimental factorial 22: concentración de almidón (factor A) 10 % y 20 %, y tiempo de masajeo de la carne (factor B) de 16 y 30 min. Resultando un total de cuatro tratamientos: T1, T2, T3 y T4 (n=3). Para tener un referente, se elaboró un jamón cocido adicionado con almidón de maíz. La concentración de almidón de plátano y el mayor tiempo de masajeo (30 min), registró relación positiva en el rendimiento del jamón cocido (121.4 ± 0.36 %). La capacidad de retención de agua aumentó de acuerdo con la concentración de almidón y el tiempo de masajeo, independiente del origen del ligante adicionado (almidón de plátano o almidón de maíz). El jamón cocido adicionado con almidón de plátano fue el más aceptado y mejor evaluado. Por lo que, este almidón puede ser utilizado como un aditivo alimentario para la producción del jamón cocido. Non-conventional starches have been successfully used in the formulation of meat products, providing texture and low flavor at a lower cost. The objective here was to evaluate the effect of square banana Musa balbisiana Colla starch on yield, water retention and sensory acceptability in cooked ham. Banana starch (maturity type I) was extracted using a recommended methodology. Cooked ham (with pork meat) was prepared with banana starch. Based on a 22 factorial experimental design: starch concentration (factor A) 10 % and 20 %, and meat massaging time (factor B) of 16 and 30 min, resulting in a total of four treatments: T1, T2, T3 and T4 (n=3). In order to have a reference, a cooked ham was prepared with corn starch added. The concentration of banana starch and the longer massaging time (30 min) were positively related to the yield of cooked ham (121.4 ± 0.36 %). Water retention capacity increased according to starch concentration and massaging time, independent of the origin of the added binder (banana starch or cornstarch). The cooked ham added with banana starch was the most accepted and best evaluated. Therefore, this starch can be used as a food additive to produce cooked ham.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

Sign in / Sign up

Export Citation Format

Share Document