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Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and f...
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... second treatment was used as a low-fat control (CT) and the fat content was adjusted to 10%. For the other treatments, pineapple byproduct (1.5%) and/or canola oil emulsion (5%) were used and the fat content was also adjusted to 10% (Table 1). The concentration of the pineapple byproduct was selected based on a previous experiment that evaluated different concentrations of pineap- ple byproducts (1.0, 1.5, 2.0, 2.5%) and canola oil (5%) as fat substitutes in low-fat beef burger (Selani, Margiotta, Piedade, Contreras-Castillo, & Canniatti-Brazaca, 2015). ...
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... The values obtained for the components a* and b* are shown in Table 3. The control sample presents the highest values of component a* since it does not receive any additional ingredients or has fewer added ingredients that alter the color [39]. Differences between melon and pumpkin burgers may be caused by the different characteristics and composition of the oils [40]. ...
Meat products such as burgers contain large amounts of saturated fat and are considered unhealthy foods by a society that is increasingly aware of the impact of food on their health, as there is a widespread idea that the consumption of large amounts of saturated fats is related to cardiovascular diseases, some types of cancer and obesity. The main goal of this study was to reformulate deer burgers by replacing the saturated fat from its composition with emulsions of oil extracted from melon and pumpkin seeds. Three emulsions were made with these oils (guar gum and inulin, sodium alginate and maltodextrin) to obtain a solid texture. Then, burgers were elaborated, using the vegetable oil emulsions to replace partially (50%) or totally (100%) the animal fat usually used in their elaboration. Physical parameters such as color and texture, consumer evaluation, proximate analysis and the fatty acid composition obtained by gas chromatography were analyzed. The burgers made with emulsified oils showed a higher weight loss, but with a minor loss of caliber and hardness (p < 0.05). From the sensory point of view, the reformulated burgers were positively valued by consumer judges when external aspect, odor, flavor and texture were evaluated. Furthermore, the addition of oil emulsions results in a lower fat content and in an increment of the proportion of unsaturated fatty acids, especially linoleic acid (p < 0.05). The inclusion of emulsified melon and pumpkin oil in deer burgers leads to an increase in the content of polyunsaturated fatty acids in burgers that, although they showed small differences in texture attributes (especially hardness and cohesiveness), were well valued by consumer judges in all sensory attributes evaluated.
... Burgers, due to their sensory characteristics, convenience, and high content of biologically valuable proteins, have become widely consumed foods in numerous countries [5]. Therefore, burgers represent an interesting research matrix and a large variety of studies have worked in recent years to improve their nutritional profile [6][7][8]. ...
Brewer’s spent grain (BSG) is the main brewery by-product, whose main use is animal feed but its incorporation into food can improve nutritional quality and sustainability. However, consumers base food preferences on packaging cues that assign meaning to food products. Furthermore, sustainability communication in food is poorly studied. Therefore, the objective of this work was to study the effect of communicating BSG enrichment in beef burgers on consumer responses. Three burger brands were considered and three labels were designed that included information about the addition of fiber. A total of 276 Uruguayans completed an online survey to measure their purchase intention. The way participants were informed about fiber addition did not influence their responses and the brand was the only factor that affected the results. Cluster analysis was applied, identifying four clusters. The brand was always the only significant variable and two of the clusters were highly interested in purchasing the fiber-enriched burgers. The results suggest consumers are interested in the inclusion of BSG in their products and expect information on the origin of the ingredient but not deep communication about the concept of ‘by-products.’
... The polycyclic aromatic hydrocarbons and heterocyclic amines formed in meat during heat treatment at high temperatures have the ability to damage DNA [13]. Meat products are known to be high in saturated fats and cholesterol [14]. Some epidemiological studies have pointed out that consumption of meat products beyond the dietary recommendations might be associated with cardiovascular illnesses and cancer [15]. ...
The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Microbial tests indicated negligible growth of spoilage organisms in treated patties. No significant effect of carvacrol on the microbial loads of patties was noticed. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, whereas, in the treated veal and hybrid samples, 3 and 2 units of log cfu/g reduction for lactic acid bacteria and molds and yeasts were noted, respectively. On day 7 of storage, veal patties exhibited a significant reduction (p < 0.05) in the L* (53.9–49.3), hardness (32.3–21.4 N), springiness (0.8–0.7 N), cohesiveness (0.49–0.46), and chewiness (12.2–7.1) and a hike in the a* value (5.3–9.4). No significant changes in L* (59.1–58.6), a* (8.57–8.61), hardness (11.6–10.6 N), or cohesiveness (0.27–0.26) were observed in plant-based patties over the storage times, whereas reductions in springiness (0.5–0.4), chewiness (1.9–1.3), and b* (26.6–29.1) were noted in them. In hybrid patties, the L* (53.9–52.5) and b* values (24.9–24.3) were consistent but had a significant decrease in a* value (5.9–3.5) along the days of storage under study. The texture parameters of the hybrid patties altered were similar to those of veal patties during the 14-day storage time. In all samples, pH decreased with storage time. HPP-SVCOOK was effective on rendering safe and shelf-stable, ready-to-eat patties regardless of their matrix formulation. The addition of carvacrol had limited effects on the textural qualities of the HPP-SVCOOK products. Future studies need to be undertaken to assess the treated patties’ consumer acceptability and sensory profile. The study provides the basis for the development of novel meat-based and plant-based products that are microbiologically safe, with minimum physicochemical alterations during storage.
... In a study by Barros et al. [11], a significant decrease in the fat content of hamburgers was observed with animal fat replacement in the form of tiger nut oil. Both the complete replacement of animal fat with a gelatinous emulsion of algae oil [50] and the partial replacement of pork fat with a mixture of 10% pork fat and 5% canola oil [51] resulted in a reduced total fat content in beef burgers. Partial replacement of pork fat with microencapsulated fish oil also reduced the fat content in Frankfurter sausages [48] and dry-cured sausages [52]. ...
The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.
... Due to the lower fat content in the samples, the fat replaced patties can be labeled as "reduced fat content," according to The Council of the European Union [43]. Similar reduced fat content was reported in previous fat replacement studies because the emulsions have lesser fat content compared to animal fats generally used as the reference [17,44,45]. Fat replacement led to an increase in moisture and ash contents due to the higher percentage of water present in the emulsions used [46]. ...
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in meat (M), hybrid (H) and plant-based (P) patties (six formulations). M patties with pork backfat were used as reference formulation. All samples were pressurized (350 MPa, 10 min) and the HPP + SVCOOK patties were subsequently vacuum-cooked (55 °C). Significant changes (p < 0.05) in physicochemical parameters were detected in HPP and HPP + SVCOOK samples. Hardness reached the maximum value (11.0 N) in HPP treated P patties with soya emulsion. The HPP + SVCOOK M patties with backfat recorded the highest hardness (29.9 N). Irrespective of the fat formulations, the sensory characteristics of the HPP and HPP + SVCOOK M patties showed a well differentiated profile compared to H and P patties. The highest intensities for fatness, flavor, chewiness and the lowest for friability were recorded in HPP + SVCOOK M patties with backfat. The differences in physicochemical and sensory parameters of HPP + SVCOOK patties were minimal. Successful fat replacement using either one of the soya or hydro-gelled emulsion could be conducted in HPP + SVCOOK patties.
... High juiciness for low-fat sausages indicated that the fiber from vegetable oil seed paste retained the appropriate amount of moisture and fat to assure a juicy product. Similar findings were reported by Choi et al. (2012), reported in reduced-fat pork patties and Selani et al. (2016) in low-fat beef burgers. ...
Tirupati, Andhra Pradesh, India during 2018-2019.The objective of this study was to assess the keeping quality of aerobically packed functional chicken sausages under refrigeration by using ground vegetable oilseeds on physico-chemical, proximate, microbiological and sensory properties of the product.Low-fat chicken sausages incorporated with three different ground vegetable oilseeds (poppy, sesame and peanut) at 10% level were developed and analyzed for their keeping quality along with high fat control under aerobic packaging conditions kept at chilling (4±1°C) temperature until spoilage. The mean values of FFA, TBARS, Tyrosine, standard, psychrophilic, yeast and moulds plate count for all for sausages were significantly (p<0.05) influenced by formulation and storage period and were increased significantly (p<0.05) throughout storage period irrespective of the formulations, while formulation did not show any significant influence on pH. Regardless of formulation, coli forms, lactobacillus and anaerobic counts could not be detected in all sausages throughout storage period. Sensory attributes showed a significantly (p<0.05) decreasing trend for both control as well as low-fat chicken sausages throughout storage period. Formulation had no significant influence on sensory parameters of chicken sausages throughout the storage period but were significantly (p<0.05) influenced by storage period. Study concluded that all three ground vegetable oil seed are effective in checking the lipid oxidation and microbial growth and preserving sensory quality during the storage period and among them sesame seed paste was proved to be a preferred preservative. ABSTRACT Chicken, functional, keeping quality, refrigeration, sausages, spent breeder KEY WORDS: Open Access
... TPA was evaluated using a TA-HD Plus texture analyzer (Stable Micro Systems, Godalming, UK) according to Selani et al. (2016) and Surasani, Raju, Shafiq, Chandra, and Lakshmisha (2020) with some modifications. Cylindrical samples (2.5 cm diameter, 1 cm height) were extracted from the burgers (three burger units per batch) and then compressed using a 7.5 cm diameter probe (P/75, Stable Micro Systems, Godalming, UK) coupled to the texturometer. ...
The objective of this work was to determine the effect of the reduction and substitution of salt (NaCl) in pacu (Piaractus brachypomus) burgers, an Amazonian freshwater fish. In the first stage, five treatments with NaCl concentrations from 0.5 to 1.5 g/100 g were evaluated for proximal composition, instrumental texture, cooking losses, sensory profile, overall liking, and lipid oxidation for eight weeks. The results suggest a 50% reduction in NaCl content without affecting the parameters of burgers. In the second stage, NaCl was replaced up to 50% by potassium chloride (KCl) or calcium chloride (CaCl2), observing that CaCl2 at 50% substitution of NaCl presents better compatibility with the product in the chemical aspect, instrumental texture, sensory profile and overall liking, with the improvement in the decrease of the lipid oxidation compared to the product with only NaCl. The NaCl reductions in the two stages reached up to 75% NaCl reduction in the burger, showing the salience of studying first the NaCl reduction and then the incorporation of NaCl substitutes.
... The synthetic antioxidants such as tert-butylhydroquinone, butylated hydroxyanisole, and propyl gallate have been used in meat and poultry products. However, several safety concerns have been raised about their presence in foods, and their use has been limited by international organizations such as the U.S. Food and Drug Administration and the World Health Organization [1,5,6]. Thus, the research on the identification of novel antioxidants coming from natural sources has recently gained the interest of food and health professionals [1,7]. ...
... Thus, the research on the identification of novel antioxidants coming from natural sources has recently gained the interest of food and health professionals [1,7]. Fruits, vegetables, and plants can be considered a great source of natural antioxidants due to their high phenolic content and could provide an alternative to currently used antioxidants [6]. Some described examples of antioxidants from natural sources that have been incorporated in meat and poultry products to extend the shelf-life are coffee [5], grape seed extract, pomegranate, and cranberry [6], algae [8], mushroom flours [9], hibiscus [10], and kecombrang [11]. ...
... Fruits, vegetables, and plants can be considered a great source of natural antioxidants due to their high phenolic content and could provide an alternative to currently used antioxidants [6]. Some described examples of antioxidants from natural sources that have been incorporated in meat and poultry products to extend the shelf-life are coffee [5], grape seed extract, pomegranate, and cranberry [6], algae [8], mushroom flours [9], hibiscus [10], and kecombrang [11]. ...
In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage.
... Hence, rice bran oil has been dubbed a heart friendly oil. The findings were consistent with those reported by Karema and Badr (2011) and Selani et al. (2016). Total energy data showed that replacing beef fat with vegetable oils reduced total energy value in comparison with control. ...
... The increase in parameter L* in samples with vegetable oils can be explained by the fact that meat emulsions with such oils had a much smaller oil globules, which reflect more light (have larger surface area) than larger animal fat globules. Similar conclusions were reached in the studies by Youssef and Barbut [26] and Selani et al. [27]. A similar relationship was obtained in their study by Rodríguez-Carpena et al. [28], where they added avocado, sunflower and olive oils to pork burgers. ...
The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.
