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 Functional and quality attributes of beef burgers fortified by brown linseed powder

2022 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Sara Basiri ◽  
Mohamamd Hashem Yousefi ◽  
Seyed Shahram Shekarforoush
Keyword(s):  
Physicochemical Property ◽  
Nutritional Value ◽  
Fat Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Fat Absorption ◽  
General Acceptance ◽  
Beef Burger ◽  
Beef Burgers ◽  
Water Holding

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

Heterosis for Enhanced Shelf Life and Earliness in Onions (Allium cepa L.) Genotypes

2018 ◽  
Vol 10 (1) ◽  
pp. 1-9
Author(s):  
A. A. Gulumbe ◽  
L. Abubakar ◽  
B. M. Sokoto ◽  
A. A. Aliero
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Allium Cepa L

scholarly journals Loss of seed viability in onion (Allium cepa L.) in relation to degradation of lipids during storage

2020 ◽  
Vol 12 (4) ◽  
pp. 635-640
Author(s):  
Vishwanath Rohidas Yalamalle ◽  
Nilesh Nivrutt Gaikwad ◽  
Dinesh Manohar Ithape ◽  
Ashok Kumar ◽  
Kalyani Gorrepati ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Oil Content ◽  
Seed Oil ◽  
Membrane Integrity ◽  
Seed Viability ◽  
Chemical Properties ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Allium Cepa L ◽  
One Year

Onion seeds have one of the lowest longevity among the cultivated crops as it loses viability within a year. The unmarketable seeds have no reported food value or feed value. Onion seeds contain considerable oil content which has potential industrial utility. The present study reports the changes in the quality of seed oil extracted from seeds stored for one year (2019-2020), after which the seeds were unmarketable due to low germination. The physico-chemical properties of seed oil were studied in four onion (Allium cepa L.) varieties (Bhima Safed, Bhima Super, Bhima Dark Red and Bhima Shakti) by standard analytical test. The per cent oil content varied from 12.94% - 16.02% and storage resulted in 0.64% loss in seed oil content. The mean seed germination in freshly harvested seeds was 80.50%, which declined to 52.33% after one year of ambient storage. The electrical conductivity, which measures the membrane integrity increased by 108.60% in one-year-old seeds. The physico-chemical properties of the seed oil deteriorated with the age of the seed. In comparison to the control, the acid values and peroxide values of the seed oil increased by 51.11% and 12.90% respectively, while saponification value decreased by 36.18%. Among the varieties, Bhima Dark Red had the highest degradation in the seed storability and vigour, which also had the highest deterioration in the lipid quality. The present study reports for the first time the degradation of seed lipids during ageing in onion which might be contributing to the poor storability of onion seeds. 

scholarly journals Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

2019 ◽  
Vol 26 (5) ◽  
pp. 403-412
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Tomás Lafarga ◽  
Gloria Bobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Controlled Atmosphere ◽  
Minimal Processing ◽  
Allium Cepa L ◽  
Fresh Cut

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

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.

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