Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties

Richard, R.P.; Smith, Denise M.; Colle, M. J.; Loucks, W.I.; Gray, S. J.; Reynolds, Z.D.; Sutton, H.A.; Nasados, J. A.; Doumit, M. E.

doi:10.1016/j.meatsci.2018.11.022

Cited by 10 publications

(8 citation statements)

References 25 publications

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“…Also, comparable results to the effects of potato peel flour were reported by Colle et al. (2019), where water holding capacity of fresh and precooked beef patties were improved by the addition of dry potato extract. On the contrary, beef fat had a negative linear effect on cooking properties.…”

Section: Resultssupporting

confidence: 86%

“…The potato ( Solanum tuberosum L.) peel is a byproduct of the food industry intended primarily for livestock feed (Radunz et al, 2003), but contains significant amounts of dietary fiber and antioxidant compounds (Franco, Pateiro, & Rodríguez Amado, 2016; Xu et al, 2019). Potato peel flour has potential to be utilized as an ingredient in the development of meat products because of its technological properties in improving cooking yield, emulsion stability, textural, and sensory attributes (Colle et al, 2019; Jeddou, Chaari, & Maktouf, 2016; Malav, Sharma, Talukder, Kumar, & Mendiratta, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology

Pérez-Báez

Camou

Valenzuela‐Melendres

et al. 2020

J Food Process Preserv

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The objective of this study was to assess the effects of roselle extract (0%–1%), potato peel flour (0%–2%), and beef fat (0%–15%) on physicochemical properties (instrumental color, pH, cooking properties, and texture profile analysis), antioxidant capacity (DPPH, ABTS, and ORAC), and total phenols in beef patties using response surface methodology. Addition of roselle extract increased the antioxidant capacity and total phenols, but decreased pH, instrumental color, cooking yield, moisture retention, springiness, and cohesivity. The addition of potato peel increased b* value, hardness, cooking yield, and moisture retention but decreased springiness, and cohesivity (p < .05). The resulting optimal formula included 0.61% of roselle extract, 1.27% of potato peel flour, and 3.04% of beef fat. The use of these nontraditional ingredients to develop low‐fat beef patties, with antioxidant capacity and without loss of physicochemical quality, could provide an alternative for health‐conscious consumers. Practical applications The increase in consumer awareness for health and disease prevention opens a new market to modified meat products with healthier ingredients. New meat products can be designed by improving their nutritional profile either by reducing fat content and/or adding new ingredients, such as roselle extract and potato peel. However, the challenge for the meat industry is not easy because this kind of product should maintain traditional quality and an accessible cost. The objective of this research was to assess the effects of roselle extract, potato peel flour, and beef fat on physicochemical and antioxidant properties using response surface methodology. Roselle extract decreased physicochemical characteristics but increased antioxidant properties while potato peel showed an opposite effect. The models developed in this study could be used by the food processor to optimize the quality characteristics of beef patties as a function of roselle extract, potato peel, and beef fat.

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Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology

Pérez-Báez

Camou

Valenzuela‐Melendres

et al. 2020

J Food Process Preserv

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“…In general, high WHC of the added component can resist water losses, keep weight, and quality of bakery food (Kotoki & Deka, 2010). Moreover, WHC of meat product can also be enhanced by mixing with protein binders, owing to water affinity of the binders (Colle et al., 2019; Nuñez et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

Shang

Yan

et al. 2020

Journal of Food Science

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Sea urchin Mesocentrotus nudus, Glyptocidaris crenularis, and Strongylocentrotus intermedius gonad protein isolates (mnGPIs, gcGPIs, and siGPIs) were extracted by isoelectric solubilization/precipitation (ISP) from the defatted gonads, and their functional properties were compared. Sodium dodecyl sulfate polyacrylamide gel electrophoresis results showed the similar protein pattern between each protein isolate and defatted gonad, indicating the high efficiency of ISP processing for protein recovery. Amino acid profileconfirmed that the mnGPIs and siGPIs could be potential sources of essential amino acid in nature. As regard to functional properties, mnGPIs showed higher water‐ and oil‐ holding capacities followed bysiGPIs and gcGPIs and all protein isolates presented great foaming property. As for emulsifying activity index (EAI), mnGPIs, gcGPIs, and siGPIs showed the minimum solubility and EAI at pH 5, 3, and 4, respectively, and behaved a pH‐dependent manner. The gcGPIs revealed the highest EAI from pH 6 to 8 among the samples. In addition, circular dichroism showed increased content of β‐sheet at the expense of α‐helix and β‐turn, suggesting the structure denaturation of the protein isolates. Indeed, no statistical difference was observed between secondary structure of mnGPIs and siGPIs. Moreover, ISP processing increased free sulfhydryl content of sea urchin protein isolates, but no difference was observed among the samples. Furthermore, siGPIs revealed the highest amount of total sulfhydryl and disulfide bonds, whereas both defatted gonads and protein isolates from G. crenularis presented the maximum surface hydrophobicity. These results suggest that gonad protein isolates from three species of sea urchin possess various functionalities and therefore can be potentially applied in food system. Practical Application Sea urchin M. nudus, G. crenularis, and S. intermedius gonads are edible, whereas the functional properties of protein isolates from sea urchin gonad remain unknown. In this case, the extraction and comparison of three species of sea urchin gonad protein isolates will not only confirm functional properties but also screen food ingredients with suitable functions. In this study, functionalities of protein isolates derived from M. nudus, G. crenularis, and S. intermedius gonads would provide potential application in bakery food and meat products or as emulsifier candidates in food system.

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“…Numerous binding agents, or binders, are commonly used in processed meat products to increase moisture and fat binding capacity, enhance shelf stability due to antioxidant properties, and as a result enhance sensory preferences. Moreover, these additives improve the yield and minimize the product cost, which is economically viable for the burger industry (Colle et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers

et al. 2023

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This research aims to investigate the influence of using cactus cladodes powder (CP) as a binder at three concentrations (1%, 3%, and 5%) on selected quality characteristics of low-fat beef and chicken burgers after formulation and during freeze storage (-18 °C) for 100 days, in comparison to control treatments without CP. Using CP at 3% and 5% influenced (p < 0.05) the proximate composition of the formulated burgers, while 1% CP did not influence the proximate composition significantly. Cooking loss was decreased (p < 0.05) by using CP at 3% and 5%. Oxidation stability of raw and cooked burgers formulated with 3% and 5% CP increased after formulation and during freezing storage for 100 days in comparison to control burger samples. Sensory preferences of color, tenderness, juiciness, taste, and overall acceptability were improved in samples with 3% and 5% CP in comparison to control and 1% CP burgers.

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Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties

Cited by 10 publications

References 25 publications

Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology

Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology

Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers

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