scholarly journals Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2706
Author(s):  
Carmen Botella-Martinez ◽  
Raquel Lucas-González ◽  
José M. Lorenzo ◽  
Eva María Santos ◽  
Marcelo Rosmini ◽  
...  
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Cocoa Bean ◽  
Thiobarbituric Acid Reactive Substance ◽  
Walnut Oil ◽  
Fat Replacer ◽  
Positive Effects ◽  
Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.

scholarly journals The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1549
Author(s):  
Elahe Azmoon ◽  
Farzad Saberi ◽  
Fatemeh Kouhsari ◽  
Mehdi Akbari ◽  
Marek Kieliszek ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Specific Volume ◽  
Oil Content ◽  
Soy Protein Isolate ◽  
Control Sample ◽  
Fat Replacer ◽  
Protein Mixture ◽  
Positive Effects ◽  
Volume Porosity

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

scholarly journals Effect of Quinoa (Chenopodium Quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1601
Author(s):  
Jin-Hwa Park ◽  
Yun-Jin Lee ◽  
Jeong-Gyu Lim ◽  
Ji-Hye Jeon ◽  
Ki-Sun Yoon
Keyword(s):  
Corn Starch ◽  
Chenopodium Quinoa ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Thiobarbituric Acid Reactive Substance ◽  
Overall Acceptability ◽  
Basic Nitrogen ◽  
Tbars Values

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken meatballs during frozen storage. The values of the hardness, gumminess, and chewiness of chicken meatballs with CS or QS were half those of chicken meatballs without starch, indicating that the addition of starch inhibited the change in the meatballs’ texture. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) values were progressive but did not dynamically increase during five F-T cycles. Chicken meatballs containing CS-Q or QS-Q showed significantly lower TBARS values than those with CS, QS, or Q after five F-T cycles. Adding quinoa seeds significantly increased the antioxidant activity and the chewiness of meatballs (p < 0.05) compared with starch only. The addition of the combination of QS-Q to chicken meatballs increased the values of taste, texture, and overall acceptability, indicating that quinoa starch and seeds may be introduced as premium ingredients to frozen meat products.

scholarly journals Effects of fat replacing with eggplant puree on characteristics of chocolate spread

2020 ◽  
Vol 8 (4) ◽  
pp. 132-139
Author(s):  
Maha IK Ali ◽  
Rehab A Mostafa ◽  
Ahmed E Abdel Gawad
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Tannic Acid ◽  
Storage Stability ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Plate Count ◽  
Significant Difference ◽  
Chocolate Spread

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

Effects of different starter cultures on the ripening characteristics of Golot cheese

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hayriye Sekban ◽  
Zekai Tarakci
Keyword(s):  
Positive Impact ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Content Type ◽  
Positive Effects

Purpose The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese. Design/methodology/approach Six types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening. Findings Results indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01). Originality/value Consequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.

scholarly journals Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7202
Author(s):  
Kallyne Sousa Soares ◽  
Marthyna Pessoa Souza ◽  
Edson C. Silva-Filho ◽  
Hernane Silva Barud ◽  
Clóvis Augusto Ribeiro ◽  
...  
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Texture Profile ◽  
Allium Cepa L ◽  
Beef Burger ◽  
Beef Burgers ◽  
Storage Times ◽  
Intense Color

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

scholarly journals The influence of aqueous extracts on curd-type cheese quality

2018 ◽  
Vol 25 (2) ◽  
Author(s):  
Jūratė Šlapkauskaitė ◽  
Kristina Žalnieraitė ◽  
Algimantas Šlapkauskas ◽  
Dalia Sekmokienė
Keyword(s):  
Plant Extracts ◽  
Control Sample ◽  
Chemical Properties ◽  
Zingiber Officinale ◽  
Sensory Properties ◽  
Aqueous Extracts ◽  
Viburnum Opulus ◽  
Physico Chemical ◽  
Natural Preservatives

The aim of this study was to evaluate the effect of aqueous extracts from different parts of plants such as berries of guelder rose (Viburnum opulus), seeds of cardamom (Elettaria cardamomum), musk (Myristica fragrans) and indian cumin (Cuminum cyminum), rootstock of ginger (Zingiber officinale) and liquorice (Glycyrrhiza glabra) on the quality of curd-type cheese. We produced organoleptically acceptable aqueous plant extracts (1.5% concentration) and evaluated their antimicrobial activity. According to the standard methodology we manufactured curd-type cheese. During the storage we identified physico-chemical properties (pH and colour coordinates), the number of lactic acid bacteria (LAB) and sensoryprofile properties of the final product. The experiment shows that plant extracts extended the shell-life of curd-type cheese, and the substances contained there act as natural preservatives. Curd-type cheese supplemented with plant extracts compared to the control sample is microbiologically safe. The study proves that curd-type cheese can be improved by adding plants rich in biological active substances, to improve the sensory properties, increase the biological value and extend the shell-life as safety by natural means. The effect of plant extracts has shown sensory properties of curd-type cheese – colour, taste, odour and acceptability.

scholarly journals Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

2016 ◽  
pp. 75-81
Author(s):  
Branislav Sojic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Predrag Ikonic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Starter Culture ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Thiobarbituric Acid Reactive Substance ◽  
Fermented Sausage ◽  
Fatty Acids Profile ◽  
Tbars Values

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovsk? klob?sa, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period.

scholarly journals Optimization of the Process for Production of Enriched Ketchup

2021 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Elisa Basika ◽  
Julia Kigozi ◽  
Guston Tumuhimbise
Keyword(s):  
Sensory Evaluation ◽  
Fruits And Vegetables ◽  
Control Sample ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Holding Time ◽  
Processing Conditions ◽  
Value Addition ◽  
Physico Chemical ◽  
Tomato Ketchup

Post-harvest losses of fruits and vegetables in Uganda are estimated at 30% which is approximately 4 billion shillings lost annually. This is due to limited knowledge on value addition and preservation technologies being unaffordable. This study sought to add value to fruits and vegetables with a focus on mangoes, tomatoes, and carrots produced locally. The study determined the effect of processing conditions and addition of fruits and vegetables on the physico-chemical and sensory properties of tomato ketchup. Tomatoes were replaced with mangoes in increments of 10% up to 50% while keeping carrot levels constant at 5%. The best sensory properties were observed in the treatment that contained 15% mango. The Physico-chemical and sensory properties of ketchup were enhanced by the addition of fruits and vegetables up to 20%. The sensory evaluation revealed that ketchup prepared by the addition of fruits and vegetables (local mangoes and carrots) was preferred as compared to the control sample at 0% mango. The color of ketchup was affected by the incorporation of mangoes and carrots and it was acceptable up to at 5% carrot and 15% mango including taste, appearance, flavor, mouthfeel and aroma. The best treatment was then subjected to different processing conditions at different holding times and temperatures of 5, 10 and 15 minutes at temperatures of 70, 75, 80, 85, 90 and 100 degrees Celsius respectively. The best conditions were observed to be between 80℃ and 85℃ and 10 to 15 minutes holding time. It was also evident that time and temperature had a significant (p<0.05) effect on the Physico-chemical properties of ketchup.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome

2011 ◽  
Vol 14 (3) ◽  
pp. 443-448 ◽  
Author(s):  
N. Kurhalyuk ◽  
H. Tkachenko ◽  
K. Pałczyńska
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Brown Trout ◽  
Salmo Trutta ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substance ◽  
Tbars Level ◽  
Reactive Substance ◽  
Brown Trout Salmo Trutta

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome In the present work we evaluated the effect of ulcerative dermal necrosis (UDN) syndrome on resistance of erythrocytes to haemolytic agents and lipid peroxidation level in the blood from brown trout (Salmo trutta m. trutta L.). Results showed that lipid peroxidation increased in erythrocytes, as evidenced by high thiobarbituric acid reactive substance (TBARS) levels. Compared to control group, the resistance of erythrocytes to haemolytic agents was significantly lower in UDN-positive fish. Besides, UDN increased the percent of hemolysated erythrocytes subjected to the hydrochloric acid, urea and hydrogen peroxide. Results showed that UDN led to an oxidative stress in erythrocytes able to induce enhanced lipid peroxidation level, as suggested by TBARS level and decrease of erythrocytes resistance to haemolytic agents.

Sign in / Sign up

Export Citation Format

Share Document