Effects of Selected Herbs and Vegetables on the Nutritional Quality of Beef Burger and Rat Bioassay

Khalid, Norhayati Mustafa; Abdul-Hamid, Asma-Qamaliah; Ramakrishna, Chandrasena; Cheng, Irene; Chong, Zhi Yi; Makbul, Ika Aida Aprilini; Bakar, Nur Amalina Abu; Aziz, Nurul Azrianti Abdul; Razak, Nurul Hidayah Abdul; Ngadimen, Nurul Huda; Long, Shariah Loh; Babji, Abdul Salam

doi:10.17576/jsm-2017-4604-06

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…The spinach incorporation affected (p < 0.001) the proximate composition, energy content, and sodium amount. As commented above, the reduction of fat content in meat products has been studied by several authors (Afshari, Hosseini, Khaneghah, & Khaksar, 2017; Heck et al, 2017;Khalid et al, 2017;Lorenzo, Pateiro, Fontán, & Carballo, 2014). In our study, control burgers showed the highest fat content (7.49%), decreasing the fat content with the increasing of the spinach amount in the burger formulation (6.48% and 5.76%, for E10 and E30 groups, respectively).…”

Section: Proximate Compositionsupporting

confidence: 71%

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Carvalho

Pateiro

Domínguez

et al. 2019

J Food Process Preserv

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This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers prepared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber increased with the spinach amount added, showing the highest values in burgers from E30 group (4.27%).Regarding fatty acid profile, the highest values of PUFA were found in E30 samples, whereas the highest values of MUFA were found in E10 samples. Practical applications A significant improvement in the nutritional quality of chicken burgers formulated with spinach addition was achieved. Therefore, the inclusion in the market of a meat product that traditionally has an image of highly caloric and with high amounts of fat totally reformulated and nutritionally improved opens the possibility for meat industries to reduce costs and manufacture products with better nutritional quality. Concerning to fatty acid profile and nutritional indices, burgers manufactured with spinach presented levels closer to the recommendation of healthier products.

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Section: Proximate Compositionsupporting

confidence: 71%

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Carvalho

Pateiro

Domínguez

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…On the nutritional front, there is limited research in assessing the nutritional value of these WEPs consumed by the Orang Asli, though there has been a resurgence of interest in the significance of these plants in sustaining indigenous communities worldwide [ 13 ]. In contrast, the corpus of knowledge is more sizable on “ulam” (type of Malay traditional salad that is made from fresh vegetables, fruits, and leaves and is usually consumed raw or after steeped in hot water), which is consumed by the dominant population [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Profiles of Four Promising Wild Edible Plants Commonly Consumed by the Semai in Malaysia

Tharmabalan

2023

Current Developments in Nutrition

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Effects of Selected Herbs and Vegetables on the Nutritional Quality of Beef Burger and Rat Bioassay

Abstract: Rat bioassay was used to evaluate the nutritional quality of beef burger as influenced by the addition of selected herbs and vegetables. The selected herbs and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus (Anacardium occidentale), pegaga (Centella asiatica)

Cited by 2 publications

References 15 publications

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

Nutritional Profiles of Four Promising Wild Edible Plants Commonly Consumed by the Semai in Malaysia

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