Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers

Hautrive, Tiffany Prokopp; Piccolo, Jaqueline; Rodrigues, Ângela Souza; Campagnol, Paulo Cezar Bastianello; Kubota, Ernesto Hashime

doi:10.1016/j.lwt.2018.12.025

Cited by 46 publications

(44 citation statements)

References 31 publications

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“…These results are in agreement with other authors who also reported increase in cooking yield (Afshari et al., 2017; Hautrive et al, 2019) and cooking loss reduction Selani et al. (2016) in beef burgers with the use of fat substitutes.…”

Section: Resultssupporting

confidence: 93%

“…These authors reported values between 41.60 and 44.10 that are similar to those obtained herein. However, other studies (Hautrive et al, 2019; Selani et al., 2016) reported that fat removal in meat burgers resulted in color darkening due to the lightness reduction.…”

Section: Resultsmentioning

confidence: 95%

“…(2019) who also did not observe pH changes of the beef burgers fat reduced and added of wheat fiber as substitute. Hautrive et al (2019) reported higher pH values in meat burgers containing chitosan and flaxseed. For the A w , Alves et al.…”

Section: Resultsmentioning

confidence: 99%

“…(2015) observed that the use of gelled carrageenan provided lower TBARS values. Hautrive et al (2019) using chitosan and golden flaxseed (wholemeal and defatted) reported that the flaxseed inclusion increased lipid oxidation and the highest TBARS values were observed in meat burgers with wholemeal. Thus, these results indicate that the lipid oxidation in burgers are influenced by fat substitute type.…”

Section: Resultsmentioning

confidence: 99%

“…T1 treatment was established in preliminary tests. The fat content was based on other studies that used lower percentages of fat (Afshari et al., 2017; Hautrive, Piccolo, Rodrigues, Campagnol, & Kubota, 2019).…”

Section: Methodsmentioning

confidence: 99%

See 4 more Smart Citations

Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

Alves

Sousa

Madeira

et al. 2020

J Food Process Preserv

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This study aimed to produce burgers using fructooligosaccharides (FOS) as a substitute for animal fat. Four treatments (T1—control; T2—with 50% fat reduction; T3—with 50% fat reduction + 5% FOS; T4—with 50% fat reduction + 10% FOS) were produced. For the proximate composition, T4 had the lowest moisture. For lipids, the fat reduced treatments (T2, T3, and T4) differed of T1. For lipid oxidation, T3 and T4 had highest (p < .05) values than T1. For the cooking characteristics, T4 had the highest yield and the lowest cooking loss. Before cooking, the redness of T3 differed from the other treatments. After cooking, the burgers of T4 had lower lightness than those of T1. Although flavor acceptance and overall liking reduced with the FOS, the scores remained within the acceptance region. Therefore, FOS is an alternative for the fat replacement in burgers. Practical applications Beef burgers are widely consumed by practicality. However, these products have high fat content. Thus, the reduction of this constituent is a challenge for meat industry because it is responsible for functional and palatability characteristics. Therefore, this study aimed to develop low‐fat beef burgers containing fructooligosaccharides and to evaluate the effects on physicochemical characteristics, cooking quality, and sensory evaluation. Moreover, the present study used the Principal Component Analysis and the penalty analysis for better visualization and interpretation of sensory attributes.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

Alves

Sousa

Madeira

et al. 2020

J Food Process Preserv

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Processed Meat Products

Kumar

Bashir

Choudhary

2023

Fat Mimetics for Food Applications

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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers

Cited by 46 publications

References 31 publications

Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

Processed Meat Products

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

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