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

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.

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

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.

Effects Wheat Gluten on The Physicochemical and Sensory Properties of Local Burger

This study includes the production of beef substitute from wheat gluten and its introduction into the manufacture of beef Burger, the properties and sensory evaluation were tested, as the functional properties of gluten were tested. When estimating the water absorption capacity, the gluten recorded the highest water absorption at pH 7, where the water absorption amount reached 2.69 ml/g gluten. The susceptibility to binding of fat was 1.5 g oil/g of gluten, as the chemical nature of the ability to bind to the lipid molecules. As for the sensory evaluation, it included the treatment A of gluten with saline solution %3 NaCl and treatment B Solution 4% apple vinegar and treatment C 15% soaking tamarind. The treated gluten with saline solution %3 NaCl scored the highest total sensory evaluation of 78.7%, and as for the treatment of gluten with a solution 4% apple vinegar recorded the lowest sensory evaluation rate of 58.8%, and treatment C 61.9 % that all of the gluten treatment included the boiling of the gluten with the above solutions for 10 minutes, separately. The results of the microbial analysis referred to possibility of well-protected burger for 4 days in a refrigerator after preparation, where the microbial contamination is within the allowed limits for human consumption.

Expression of Concern: Al-Thubaiti et al. Safety of Commercially Available Beef Burger in Saudi Arabia. Coatings 2021, 11, 686

Following acceptance of the Special Issue article by the Guest Editor, El-Sayed Abd El-Aziz, concerns were raised regarding the integrity of the peer review process [...]