Qualitative improvement of low meat beef burger using Aloe vera

Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

doi:10.1016/j.meatsci.2014.09.002

Cited by 88 publications

(77 citation statements)

References 26 publications

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“…Protein denaturation, moisture and fat release of products are some of the main diameter reducing effects during cooking (Soltanizadeh and Ghiasi-Esfahani, 2014). In this research, the lowest reduction in the diameter was observed in C samples and showed significant differences with GE added samples ( p <0.05).…”

Section: Resultsmentioning

confidence: 99%

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

Serdaroğlu

Nacak

Karabıyıkoğlu

2017

Korean Journal for Food Science of Animal Resources

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The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE b* values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

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Section: Resultsmentioning

confidence: 99%

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

Serdaroğlu

Nacak

Karabıyıkoğlu

2017

Korean Journal for Food Science of Animal Resources

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“…No significant modification in cooking loss was caused by addition of the ginger powder, and increasing the ginger content tends to reduce the cooking loss anyway. Soltanizadeh and Ghiasi-Esfahani (2015) and Reihani et al (2014) showed a decrease in cooking loss in beef burgers respectively containing Aloe vera or Cosmos caudatus extract.…”

Section: Physical-chemical Characteristicsmentioning

confidence: 95%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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.Abstract: The object of this study was to evaluate the effect of Zingiber officinale powder on physicalchemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

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“…Then, moisture retention and fat absorption values were calculated according to Equations (3) and (4) (Soltanizadeh & Ghiasi-Esfahani, 2015):…”

Section: Figure 1 Flow Chart Of Chicken Meatball Formulations and Anamentioning

confidence: 99%

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

Kılınççeker¹,

Kurt²

2018

SA J. An. Sci.

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The effects of inulin, carrot, and cellulose fibres (3%, 6%, and 9%) on raw and fried chicken meatballs were studied. Meatball pH, thiobarbituric acid reactive substances (TBARS), and colour values were determined for raw samples in refrigerated storage on the 1st, 5th and 10th days. The effects of fibres and their various levels on frying characteristics such as yield, diameter reduction, moisture retention, fat absorption, colour and sensory properties of fried chicken meatballs were evaluated. Fibres caused significant differences in the pH and TBARS values of the raw meatballs owing to their sources and levels. They improved colour properties (L: lightness, a: redness, b: yellowness) of the raw and fried samples. In addition, cellulose and carrot fibres affected the yield, moisture absorption, and diameter reduction values of the fried samples positively. In conclusion, the use of fibres in such products can affect product quality positively. The use of 3% inulin, 9% carrot, and 6% and 9% cellulose fibres had more beneficial effects on chicken meatballs. ______________________________________________________________________________________

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Qualitative improvement of low meat beef burger using Aloe vera

Cited by 88 publications

References 26 publications

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

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