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

Abstract

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.

Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties

“…That, is an explication for why there is a demand for healthier foods with less amount of fat, sodium chloride, nitrites, modifications in the fatty acid profile, and even with the incorporation of nontraditional ingredients that are healthier (Zhang et al, 2010). Nevertheless, the challenge for the meat industry is not easy because this kind of products should conserve the traditional quality and at an accessible price, so that consumers can continue to enjoy them frequently (Pérez-Báez et al, 2020). One of the strategies that the meat industry follows is the incorporations of vegetable material or extracts with a high content of bioactive compounds (polyphenolic compounds, carotenoids, and dietary fiber among others) that relate to health improvement (Fernández-López et al, 2019;Viuda-Martos et al, 2010).…”

The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage

“…This could be directly related to the low pH values of the RS samples. On the other hand, according Pérez-Báez et al and Da-Costa-Rocha et al, the incorporation of RS decreased the pH in the patties due the organic acids in this flower (pH = 2.3) [ 24 , 47 ].…”

“…These compounds possess antioxidant and antimicrobial properties, and are also responsible for the prevention of chronic pathologies [20,21]. Several studies have worked with meat and this flower [22][23][24]. The purpose of this study is to determine the total phenolic compounds, anti-radical scavenging and antimicrobial activities of pecan shell, red pepper and roselle flower.…”

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

“…Roselle ( Hibiscus sabdariffa L.) was purchased in a local market, and it was dried in a convection oven (ENVIRO-PAK, model Micro-Pak, series MP500, Clackamas, OR, USA) at 60 °C for 6 h. Roselle extract (RE) was prepared by hot-water extraction of roselle petals and subsequent freeze-drying to 8% moisture, as specified by Perez-Baez et al [ 30 ]. Potato peels were dried to 5% moisture and ground [ 30 ].…”

“…When non-traditional ingredients are incorporated, or the traditional ones are reduced during the development of new meat products, it is necessary to evaluate their possible effects and interactions to optimize their inclusion without affecting product quality. Response surface methodology (RSM) is a mathematical tool used to optimize the incorporation of ingredients during the development of meat products [ 30 ]. The objective of this research was to evaluate the effects of the addition of roselle extract, potato peel flour, and beef fat on the formation of HCAs in beef patties using RSM and optimize its incorporation without affecting their sensory properties.…”